Dietary Goals for the United States, Second Edition, 1977: A Reaction Statement by The American Dietetic Association

This focus is intended only as an interim update pending the outcome of a number of investigations and reports now under way. Two imminent reports having a direct bearing on national nutrition policy will be: The newly revised Recommended Dietary Allowances prepared by the Food and Nutrition Board of the National Academy of Sciences, and the 1978 nationwide study of the food consumption and dietary levels of households and of food and nutrient intake of individuals being conducted by the U. S. Department of Agriculture. It is to be expected that these and other studies will provide important new information for consideration by members of The American Dietetic Association in the development and implementation of national nutrition policy. In February, 1977, the first version of the Dietary Goals for the United States was published by the U. S. Senate Select Committee on Nutrition and Human Needs. The American Dietetic Association published the Goals in their entirety on April, 1977, and a Reaction Statement in September, 1977. Almost immediately following the publication of the Goals, there was widespread and diverse reaction from representatives of the nutrition community, the food industry, and from physicians and other scientists. The Senate Select Committee issued a revised, Second Edition of the goals in December, 1977.' The American Dietetic Association, responding to the first Goals, stated agreement with the concept of dietary goals for Americans but questioned the specificity of certain of the goals at that time. The Association stressed the need for continuous re-evaluation of the Goals as new scientific knowledge emerges. A study of the impact of the Goals on food services, as well as the need for expanded nutrition education were key points in the Association's statement. The authors of the first edition of "Dietary Goals for the United States" said they were intended as a first step toward development of an agriculture and food policy for the country, with nutrition and health considerations in the forefront. The Second Edition is identified as a "further evaluation of a continuous, ongoing process for which the Select Committee hopes the nutrition community will take over the responsibility." In the supplemental foreword to the Second Edition, two statements by members of the Senate Select Committee are included which acknowledge several areas of controversy and debate related to the degree to which these "goals" can be regarded as conclusive. A direct quote from one member states: "Because many will read or hear only about the Dietary Goals and Food Selection pages of this Second Edition, I feel the American public would be in a better position to exercise freedom of dietary change if it were stated in bold print on these pages that the 'value of dietary change remains controversial;' and 'that science cannot at this time insure that an altered diet will provide protection from certain killer diseases such as heart disease and cancer.' " That differences continue to exist, even among the committee itself, is apparent. Goal I. To avoid overweight, consume only as much energy (calories) as is expended: if overweight, decrease energy intake and increase energy expenditure. This is an addition to the first set of goals and is a welcome recognition of a critical nutritional need in this country. Moderation in caloric intake is considered by many to be the single most important dietary practice Americans could follow. There is complete agreement with the goal as stated; however, with no direction or reference to caloric levels, this is a qualitative guide only. It further means that the terms "energy intake" and "energy expended" will require interpretation for each individual. In this case, reference to the National Research Council's Recommended Dietary Allowances should serve as a guide for planning dietary programs. Goal 2. Increase the consumption of complex carbohydrates and "naturally occurring" sugars from about 28 percent of energy intake to about 48 percent of energy intake. These two terms— "complex carbohydrates" and "naturally occurring sugars" — have been added in the Second Edition and they do provide a more complete delineation of types of carbohydrates. It is helpful to see the distinction made between food sources