JasonE
08-22-2005, 07:54 AM
Another interesting article from the Supertraining group:
Food Pyramid Goes Interactive
http://www.physsportsmed.com/issues/2005/0605/news0605.htm
THE PHYSICIAN AND SPORTSMEDICINE - VOL 33 - NO. 6 - JUNE 2005
What's New for Patients?
The United States Department of Agriculture (USDA) recently unveiled
MyPyramid, a new series of nutrition recommendations that replaces
the previous food guide pyramid. The USDA hopes the new version will
motivate consumers to make healthier food choices and increase their
daily physical activity. According to the USDA, MyPyramid reflects
the latest nutritional science and parallels the 2005 Dietary
Guidelines for Americans, released in January of 2005. The
recommendations are available at http://www.MyPyramid.gov.
The new food guide pyramid has been turned on its side and
streamlined. A staircase up the side is designed to remind people to
make small "Steps to a Healthier You." Bands of color represent the
various food groups (orange for grains, green for vegetables, red for
fruit, yellow for fats and oils, blue for milk, and purple for
meats). Foods that should be eaten often (eg, grains, fruits,
vegetables) have a wider color band than foods that should be eaten
sparingly (eg, oils). Each color stripe is wider at the bottom to
represent that unrefined foods (eg, whole grains, raw fruits and
vegetables) should be eaten more often. The amount of processing with
added sugars and fats increases as the stripe narrows toward the top,
suggesting that fewer of these foods be eaten. All this is implied—
but not specifically stated—in the graphic.
The familiar one-size-fits-all food pyramid has been replaced by 12
food patterns. Consumers who visit the Web site are asked to input
their age, sex, and activity level. They are then guided to one of 12
food patterns based on daily nutrition needs ranging from 1,000 to
3,200 calories. Worksheets can be printed from the MyTracker page to
help consumers monitor their food choices and activity level. Doctors
and nutritionists can select "For Professionals" from the menu on the
home page for access to educational tools.
Nancy Clark, MS, RD, a sports nutritionist in Chestnut Hill,
Massachusetts, calls the pyramid a "missed opportunity." For example,
she says the graphic loses its educational value when photocopied in
black and white. She also notes that although the Web site has merit,
not everyone has access to a computer. The Web site doesn't ask for
height or weight, just age, when calculating calorie needs. "Although
the pyramid validates that exercise is important, the calorie
calculations for athletes tend to be on the low side," she says.
Clark thinks a calorie range, rather than a single number, would be
more appropriate.
Phillip Zinni III, DO, ATC/L, corporate medical director for E&J
Gallo Winery in Modesto, California, says the new interactive Web
site is useful. Two of his patients began using the site after he
referred them to it. Zinni says the graphic, however, is confusing,
because it doesn't tell you if the base is good or bad, how wide a
band has to be before it's considered "bad," or which bands
clinicians should emphasize to their patients.
Susan Kleiner, PhD, RD, a nutrition authority and author in Mercer
Island, Washington, says the concept is a good one, but the material
isn't really ready for public use yet. "There are many errors and
inconsistencies as you move around through the site and input
information," she says. One problem she notes is possible confusion
about carbohydrate sources. "Starchy vegetables are listed under
vegetables, but nutritionally the carb contents make them more
similar to breads. A bread/starch category would be helpful so that
people really understand what they are eating," Kleiner says. She
says that people may still want more help with menu planning, but
this is a good start. Kleiner cautions users not to take the
recommendations as gospel, and to wait until the bugs are worked out
of the program.
Donald M. Christie, Jr, MD, an internist and sports medicine
physician in Lewiston, Maine, says he recommends the new food pyramid
Web site to all his patients who have Internet access, a knack for
spending time on-line, and enough patience to click through all the
steps. He sees one benefit in that the Web site lists amounts of
actual foods, which helps patients translate theoretical needs
into "real food," and that helps them decide what to buy at the
grocery store. He adds that the graphic might better be called
a "technicolor dreamcoat" or a "food rainbow" rather than a pyramid
and reminds patients to shop for the colors of "real food," rather
than artificially colored, prepared foods.
Food Pyramid Goes Interactive
http://www.physsportsmed.com/issues/2005/0605/news0605.htm
THE PHYSICIAN AND SPORTSMEDICINE - VOL 33 - NO. 6 - JUNE 2005
What's New for Patients?
The United States Department of Agriculture (USDA) recently unveiled
MyPyramid, a new series of nutrition recommendations that replaces
the previous food guide pyramid. The USDA hopes the new version will
motivate consumers to make healthier food choices and increase their
daily physical activity. According to the USDA, MyPyramid reflects
the latest nutritional science and parallels the 2005 Dietary
Guidelines for Americans, released in January of 2005. The
recommendations are available at http://www.MyPyramid.gov.
The new food guide pyramid has been turned on its side and
streamlined. A staircase up the side is designed to remind people to
make small "Steps to a Healthier You." Bands of color represent the
various food groups (orange for grains, green for vegetables, red for
fruit, yellow for fats and oils, blue for milk, and purple for
meats). Foods that should be eaten often (eg, grains, fruits,
vegetables) have a wider color band than foods that should be eaten
sparingly (eg, oils). Each color stripe is wider at the bottom to
represent that unrefined foods (eg, whole grains, raw fruits and
vegetables) should be eaten more often. The amount of processing with
added sugars and fats increases as the stripe narrows toward the top,
suggesting that fewer of these foods be eaten. All this is implied—
but not specifically stated—in the graphic.
The familiar one-size-fits-all food pyramid has been replaced by 12
food patterns. Consumers who visit the Web site are asked to input
their age, sex, and activity level. They are then guided to one of 12
food patterns based on daily nutrition needs ranging from 1,000 to
3,200 calories. Worksheets can be printed from the MyTracker page to
help consumers monitor their food choices and activity level. Doctors
and nutritionists can select "For Professionals" from the menu on the
home page for access to educational tools.
Nancy Clark, MS, RD, a sports nutritionist in Chestnut Hill,
Massachusetts, calls the pyramid a "missed opportunity." For example,
she says the graphic loses its educational value when photocopied in
black and white. She also notes that although the Web site has merit,
not everyone has access to a computer. The Web site doesn't ask for
height or weight, just age, when calculating calorie needs. "Although
the pyramid validates that exercise is important, the calorie
calculations for athletes tend to be on the low side," she says.
Clark thinks a calorie range, rather than a single number, would be
more appropriate.
Phillip Zinni III, DO, ATC/L, corporate medical director for E&J
Gallo Winery in Modesto, California, says the new interactive Web
site is useful. Two of his patients began using the site after he
referred them to it. Zinni says the graphic, however, is confusing,
because it doesn't tell you if the base is good or bad, how wide a
band has to be before it's considered "bad," or which bands
clinicians should emphasize to their patients.
Susan Kleiner, PhD, RD, a nutrition authority and author in Mercer
Island, Washington, says the concept is a good one, but the material
isn't really ready for public use yet. "There are many errors and
inconsistencies as you move around through the site and input
information," she says. One problem she notes is possible confusion
about carbohydrate sources. "Starchy vegetables are listed under
vegetables, but nutritionally the carb contents make them more
similar to breads. A bread/starch category would be helpful so that
people really understand what they are eating," Kleiner says. She
says that people may still want more help with menu planning, but
this is a good start. Kleiner cautions users not to take the
recommendations as gospel, and to wait until the bugs are worked out
of the program.
Donald M. Christie, Jr, MD, an internist and sports medicine
physician in Lewiston, Maine, says he recommends the new food pyramid
Web site to all his patients who have Internet access, a knack for
spending time on-line, and enough patience to click through all the
steps. He sees one benefit in that the Web site lists amounts of
actual foods, which helps patients translate theoretical needs
into "real food," and that helps them decide what to buy at the
grocery store. He adds that the graphic might better be called
a "technicolor dreamcoat" or a "food rainbow" rather than a pyramid
and reminds patients to shop for the colors of "real food," rather
than artificially colored, prepared foods.