Nutrition Label Changes

The U.S. Food and Drug Administration (FDA) finalized the new nutrition facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. Among the changes to help consumers is the addition of grams of added sugars below "Total Sugars." Manufacturers will need to use the new label by July 26, 2018, although manufacturers with less than $10 million in annual food sales will have an additional year.

For more information, go to http://go.usa.gov/xqZzA

HHS and USDA release new dietary guidelines

The 2015-2020 Dietary Guidelines for Healthy Americans provide science-based recommendations on food and nutrition so people can make decisions that may help keep their weight under control and prevent chronic conditions, like type 2 diabetes, hypertension and heart disease. The newly released guidelines recognize the importance of not focusing on individual nutrients or foods in isolation but on healthy eating patterns as a whole to bring about lasting improvements in individual and population health.

There are five overarching guidelines:

1. Follow a healthy eating pattern across the lifespan.
2. Focus on variety, nutrient density and amount.
3. Limit calories from added sugars and saturated fats and reduce sodium intake.
4. Shift to healthier food and beverage choices.
5. Support healthy eating patterns for all.

People should be encouraged to:

• Eat a variety of fruits, vegetables, whole grains, low fat dairy, lean protein and healthy oils
• Consume less than 10% percent of calories per day from added sugars
• Consume less than 10% of calories from saturated fat
• Limit sodium to 2,300 milligrams per day or less for people over age 14 and less for those younger

To learn more about the new Dietary Guidelines and how to use them go to www.dietaryguidelines.gov

National Nutrition Month

The Nutrition Month 2014 theme is Enjoy the Taste of Eating Right. Consumer research suggests that people tend to purchase and eat more of the foods that taste great to them. The trick lies in convincing people that foods low in saturated fats, sodium, and added sugars and rich in color, fiber, and poly- and monounsaturated fats are tasty.

The 2012 Behavioral Risk Factor Surveillance System data and the 2011 Maine Integrated Youth Health Survey data tell us that 28% of Maine's adult and 13% of Maine's youth population are obese. These data also show that only one third of Maine's adult and youth population meet the fruit and vegetable recommendations.  Many of the most common chronic diseases that cut Maine residents' lives short are influenced by food intake, activity level, and weight status, so it's important that Maine focuses on strategies to aid people in enjoying the taste of eating right.

Here are a few suggestions from the US CDC Division of Physical Activity, Nutrition, and Obesity Prevention:

• Increase access to healthy foods
  • o   Consider which foods are readily available at work, school, and the childcare center. Aim to make the environment support the words "making the easy choice the healthy choice."
  • o   Is there a grocery store with affordable and varied produce within 10 miles of residents in rural areas? Or 1 mile in urban areas? If not, what could be done?
  • o   Is there a farmers' market in those areas that live greater than the 10 or 1 mile from a grocery store? If not what can be done about it?
  • Support farm to school and farm to institution.
    • o   Farm to School programs introduce youth to healthy foods in their natural state and often include taste testing. This has been shown to increase youth's likelihood of eating foods like fruits and vegetables.
    • o   Does your child's school have a garden? Growing a vegetable garden is another great way to create interest in eating fruits and vegetables.

For more information, visithttp://www.cdc.gov/nccdphp/dnpao/index.html

Physical activity and nutrition

Dr. Sheila Pinette, Director of Maine CDC, presented Richmond Area Health Center with a certificate of recognition on Oct. 11 for their work as leaders in combating obesity and helping to decrease chronic disease and health care costs in Maine.

Over the past year, 700 patients at the health center have lost weight totaling more than 2 tons (4,000 pounds). The health center's incentive program didn't cost any money, but helped reduce health care costs because many patients were able to cut back or completely eliminate medications for chronic diseases as a result of their weight loss.

Under the direction of Tom Bartol, NP, and the assistance of Healthy Communities of the Capital Area, the health center encouraged patients through a simple system of positive reinforcement. Patients who has lost weight from one appointment to the next would write their names and the amount lost on paper stars posted on the health center wall. After hanging up their stars, patients rang a bell announcing to everyone they has lost weight. Staff would hear the bell and applaud to congratulate them.

Richmond Area Health Center is a practice of the HealthReach Community Health Centers, a system of eleven federally-qualified health centers and two dental practices in central and western Maine.

This announcement comes during National School Lunch Week. This USDA press release explains how more schools are providing healthier meal options for our children. USDA’s Center for Nutrition Policy and Promotion also launched a new website with information for eating healthy on a budget.

For more information about healthy eating, visit Maine CDC’s Physical Activity and Nutrition Program.