Dép. 35 « LE SESAME »
Dép. 35. « LE SESAME ». PRESENTATION DE L'ACTION dispositif adossé à la Maison de l'Enfance de Carcé située à Bruz ; il a été créé en 2000.
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2015-2020 Dietary Guidelines for Americans
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Dép 35 « LE SESAME - ONPE
Dép 35 « LE SESAME » PRESENTATION DE L’ACTION Intitulé ancienneté et lieu d’implantation Le Sésame « Service Educatif de Suivis Alternatifs à la Maison de l’Enfance » est un dispositif adossé à la Maison de l’Enfance de Carcé située à Bruz ; il a été créé en 2000 Service gérant l’action
DIETARY
GUIDELINES
FOR AMERICANS
2015-2020
EIGHTH EDITIONDietaryGuidelines.gov
This publication may be viewed and downloaded from the Internet at DietaryGuidelines.gov. Suggested citation: U.S. Department of Health and Human Services and U.S . Department of Agriculture.2015-2020 Dietary
Guidelines for Americans
. 8 thEdition. December 2015. Available at
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2015-2020 Dietary Guidelines for Americans - i
Table of Contents
Message
rom the Secretarie s vii .......................................................................... viii Executive Summary........................................................................ ......................................................................... x ............................................................................................ 1Nutrition & Health Are Closely Related........................................................................
.......................................................................... 2The Dietary Guidelines for Americans: What It Is, What It Is Not ........................................................................
.................................. 5Developing the
Dietary Guidelines for Americans ........................................................................
.......................................................... 6Stage 1
: Review of Current Scientiific Evidence ........................................................................
.......................................................... 7Stage 2
: Development of theDietary Guidelines for Americans ........................................................................
................................ 8Stage 3
: Implementing theDietary Guidelines for Americans ........................................................................
.................................. 10A Roadmap to the 2015-2020 Edition of the
Dietary Guidelines for Americans ........................................................................
........... 11Chapter 1. Key Elements of Healthy Eating Patterns................................................................ 13
Introduction ........................................................................ About This Chapter ............................................................................................................................................................................... 14
Key Recommendations: Components of Healthy Eating Patterns ........................................................................
................................. 15Healthy Eating Patterns: Dietary Principles ........................................................................
.................................................................. 16The Science Behind Healthy Eating Patterns ........................................................................
............................................................... 17Associations Between Eating Patterns & Health ........................................................................
...................................................... 17Associations Between Dietary Components & Health ........................................................................
............................................. 17A Closer Look Inside Healthy Eating Patterns ........................................................................
............................................................... 18 Food Groups ...................................................................................................................................................................................... 21
Other Dietary Components ........................................................................ ....................................................................................... 28Examples of Other Healthy Eating Patterns ........................................................................
................................................................. 35Healthy Mediterranean-Style Eating Pattern ........................................................................
............................................................ 35Healthy Vegetarian Eating Pattern ........................................................................
............................................................................ 36 Summary ............................................................................................................................................................................................... 36
2015-2020 Dietary Guidelines for Americans -
Page i
Chapter 2. Shifts Needed To Align With Healthy Eating Patterns................................ 37 Introduction .......................................................................................................................................................................................... 38
About This Chapter ............................................................................................................................................................................... 38
Current Eating Patterns in the United States ........................................................................
............................................................... 38A Closer Look at Current Intakes & Recommended Shifts ........................................................................
........................................... 43 Food Groups ...................................................................................................................................................................................... 43
Other Dietary Components ........................................................................ ....................................................................................... 53Underconsumed Nutrients & Nutrients of Public Health Concern ........................................................................
............................ 60 Beverages ......................................................................................................................................................................................... 61
Opportunities for Shifts in Food Choices ........................................................................
...................................................................... 61 Summary ............................................................................................................................................................................................... 62
Chapter 3. Everyone Has a Role in Supporting Healthy Eating Patterns................. 63 Introduction .......................................................................................................................................................................................... 64
About This Chapter ............................................................................................................................................................................... 64
Creating & Supporting Healthy Choices ........................................................................
....................................................................... 64 The Social-Ecological Model ........................................................................ ....................................................................................... 64 Sectors .............................................................................................................................................................................................. 65
Settings ............................................................................................................................................................................................ 66
Social & Cultural Norms & Values ........................................................................
............................................................................ 66 Individual Factors .............................................................................................................................................................................. 66
Meeting People Where They Are: Contextual Factors & Healthy Eating Patte rns ........................................................................ ...... 67 Food Access ...................................................................................................................................................................................... 67
Household Food Insecurity ........................................................................ ........................................................................................ 67 Acculturation .................................................................................................................................................................................... 67
Strategies for Action ............................................................................................................................................................................ 68
Summary ............................................................................................................................................................................................... 72
Page ii
- 2015-2020 Dietary Guidelines for AmericansAppendi
esAppendix 1.
Physical Activity Guidelines for Americans ........................................................................
............................................ 73Appendix 2.
Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level ..................................................................... 77
Appendix 3.
USDA Food Patterns: Healthy U.S.-Style Eating Pattern ........................................................................
........................ 79Appendix 4.
USDA Food Patterns: Healthy Mediterranean-Style Eating Pattern ........................................................................
....... 83Appendix 5.
USDA Food Patterns: Healthy Vegetarian Eating Pattern ........................................................................
....................... 86Appendix 6.
Glossary of Terms ........................................................................ ................................................................................... 89Appendix 7.
Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes& Dietary Guidelines Recommendations ........................................................................
...................................................................... 97Appendix 8.
Federal Resources for Information on Nutrition & Physical Activity ........................................................................
...... 99Appendix 9.
Alcohol ......................................................................................................................................................................... 101
Appendix 10.
Food Sources of Potassium ........................................................................ ................................................................. 104Appendix 11.
Food Sources of Calcium ........................................................................ .................................................................... 108Appendix 12.
Food Sources of Vitamin D ........................................................................ ................................................................. 111Appendix 13.
Food Sources of Dietary Fiber ........................................................................
............................................................. 114Appendix 14.
Food Safety Principles & Guidance ........................................................................
.................................................... 119List of Tables
Table I-1.
Facts About Nutrition- & Physical Activity-Related Health Conditions in the United States ................................................ 2Table 1-1.
Healthy U.S.-Style Eating Pattern at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, & ComponentsTable 1-2.
Composition of the Healthy Mediterranean-Style & Healthy Vegetarian Eating Patterns at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, & ComponentsTable A7-1.
Daily Nutritional Goals for Age-Sex Groups Based on Dietary Reference In takes& Dietary Guidelines Recommendations ........................................................................
................................ 18 ....................................... 35Table 2-1.
Examples of Vegetables in Each Vegetable Subgroup ........................................................................
................................ 47Table A1-1.
Physical Activity Guidelines for Americans
Recommendations ........................................................................ ............... 73Table A1-2.
Federal Physical Activity Resources ........................................................................
........................................................ 75Table A2-1.
Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level ...................................................................... 77
Table A3-1.
Healthy U.S.-Style Eating Pattern: Recommended Amounts of Foodrom Each Food Group at 12 Calorie Levels ........................................................................
.................................................................. 80Table A4-1.
Healthy Mediterranean-Style Eating Pattern: Recommended Amounts of Foodrom Each Food Group at 12 Calorie Levels ........................................................................
.................................................................. 84Table A5-1.
Healthy Vegetarian Eating Pattern: Recommended Amounts of Foodrom Each Food Group at 12 Calorie Levels ........................................................................
.................................................................. 87Table A6-1
. Body Mass Index & Corresponding Body Weight Categories for Children & Adults ....................................................... 89
............... 972015-2020 Dietary Guidelines for Americans -
Page iii
Table A8-1. Federal Nutrition & Physical Activity Resources ........................................................................
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