Chapter 5 Nutrition Guidelines 105 Copyright Goodheart-Willcox Co., Inc. The goal of the Guidelines is for Americans to meet the nutrient levels estab- lished in the DRIs by consuming a variety of foods. Five basic themes summarize the message of the 2015–2020 Dietary Guidelines: • Follow a healthy eating pattern across the life span. • Focus on variety, nutrient density, and amount. • Limit calories from added sugars and saturated fats and reduce sodium intake. • Shift to healthier food and beverage choices. • Support healthy eating patterns for all. Follow a Healthy Eating Pattern Across the Life Span All foods you eat are important. Balance the amount and types of food you eat with physical activity to maintain a healthy body weight, support your nutrient needs, and reduce your risks for chronic diseases. Preventing unhealthy weight gain as a young person is often easier to accomplish than trying to lose excess weight later in life. Focus on Variety, Nutrient Density, and Amount Choose nutrient-dense foods more often. Nutrient-dense foods and bever- ages provide vitamins, minerals, and other substances that contribute to adequate nutrition or may have positive health effects. Nutrient-dense foods contain little or no solid fats, added sugars, refined starches, and sodium. These foods are propor- tionately higher in nutrient content relative to the number of calories per serving. In addition, it is important to vary the nutrient-dense foods you choose. Be sure to include foods from each of the food groups and in the recommended amounts. EXTEND YOUR KNOWLEDGE Nutrition Evidence Library (NEL) The first step in revising the Dietary Guidelines involves a committee reviewing and analyzing current scientific information on diet and health. The commit- tee prepares a report summarizing its findings, which serves as a major resource for creating the Guidelines. The committee used the USDA’s Nutrition Evidence Library (NEL) for its work on the 2015–2020 Dietary Guidelines. The NEL is a government resource that evaluates, synthesizes, and grades food and nutrition- related research. To facilitate its review of the scientific information, the committee submitted specific questions to the NEL. The NEL then found studies related to the question. The evidence from all the relevant studies was inte- grated. From this collection, a conclusion statement was formed and graded. Locate the Nutrition Evidence Library online and learn what questions the committee submitted for its work on the 2015–2020 Dietary Guidelines. Select a question of particular interest to you. Find the summary of evidence for that question, the conclusion statement, and how it was graded. marekuliasz/Shutterstock.com