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Development of 2010 Dietary Guidelines for Americans (DGA) menus for a randomized controlled‐feeding study
Author(s) -
Schroeder Natalia,
Kang MinSook,
Kim Yangsuk,
Ha Grace,
Park YoungHee,
Kim HaengRan,
Yates Allison,
Caballero Benjamin
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1065.5
Subject(s) - food science , sodium , whole grains , carbohydrate , saturated fat , chemistry , biochemistry , organic chemistry , cholesterol
The aim of this project was to develop menus based on the 2010 DGA, as part of a larger study examining diet patterns and CVD risk factors. The goals for the DGA menu were a macronutrient content of 55% carbohydrate, 15% protein, 30% fat, and sodium content of 2.3 g/d (2000 kcal pattern). Food group targets included grains (6 oz‐eq with half whole grain), vegetables (2.5 cups), fruit (2 cups), dairy (3 cups), and protein (5.5 oz‐eq). Menus were created for a 7‐day cycle with an energy intake range of 1800–3500 kcal/d with all components scaled from 2000 kcal. Menus were developed using the ESHA dietary analysis program. Diet composition was confirmed by composite analyses. The 2000 kcal pattern weekly average based on analysis was 2042 kcal, 57% carbohydrate, 19% protein, and 26% fat. In order to keep sodium levels low when scaling diets, the 2000 kcal pattern contained 1.6 g/d of sodium. Designing menus following the DGA takes careful selection of a variety of nutrient‐dense, low‐fat, and low sodium items that contain minimal hidden added sugars. Processed food items most difficult to find were whole grain products and products without added sugars. Energy intakes greater than 2000 kcal must consist of all specially processed low sodium options in order to meet recommendations. Further, appropriate preparation methods are a key component to meeting the DGA. Supported by ARS/USDA and RDA Republic of Korea