Session F5: Room N-204 | |||
Thursday PMFORUM: The revised Food Guide Pyramid: What will it mean to the industry? | |||
| Moderator(s): | P. Huth, National Dairy Council L. E. Hoolihan, Dairy Council of California | ||
| Panelist(s): | E. J. Hentges, USDA-Center for Nutrition Policy & Promotion S. T. Borra, International Food Information Council L. A. Berner, California Polytechnic State Univ. M. A. Swanson, Univ. of Mississippi G. H. Johnson, Johnson Nutrition Solutions LLC | ||
| Time: | 2:30 PM | ||
| The Food Guide Pyramid (FGP) was initially introduced in 1992 to illustrate a food guide system to help Americans use the Dietary Guidelines to choose foods for a healthy diet. In addition to its obvious uses by nutrition educators, teachers, and the media it is commonly used by the food industry on food packaging, marketing materials and in advertising to show the contribution of specific food products to an overall healthy diet. The advance of nutritional research, evidence for the benefits of highly individualized diets, and the development of Dietary Reference Intakes for all nutrients have all made it necessary to revise and update the FGP to reflect this new information. The purposes of this panel discussion are to update the audience on the revision of the FGP, to highlight how all foods can be part of a healthy diet, and to help the industry interpret and apply the new food guide system. Specific panel members will focus on 1) the background and philosophy behind the revision of the current FGP, 2) research on dietary patterns and how people are currently making food choices, 3) consumer research on knowledge, perceptions and behavior regarding nutrition and health, 4) uses within the food service arena to apply a national food guide system, and 5) opportunities for the food industry to implement the revised FGP in consumer education, marketing and advertising of food products. The audience will gain a greater understanding of the science behind and the development of the FGP as well as enhanced awareness of consumer beliefs and behaviors, all critical factors in our ability to embrace and implement our new food guide system. | |||