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Nutrition Expert Helps Update Dietary Guidelines

Connie Weaver, distinguished professor and head, Department of Foods and Nutrition, was appointed to the 2005 U.S. Dietary Guidelines Advisory Committee charged with compiling science-based advice for the new national Dietary Guidelines released in January.

The nation's dietary guidelines are re-examined every five years to make sure they are up to date with the latest scientific and medical knowledge. Any government food program, such as school lunches, must comply with the guidelines. The committee was charged by Tommy Thompson, Secretary of Health and Human Services, and Ann Venneman, Secretary of Agriculture, to take a different approach from that of previous committees.Rather than just considering how the 2000 Dietary Guidelines should be changed, they asked this advisory committee to conduct an evidence-based review of diet and health.

Their report was released in fall 2004 and is available at www.health.gov/dietaryguidelines/dga2005/report. The new guidelines, including brochures that you can download, are available online at www.health.gov/dietaryguidelines.

"From the start, we knew it was critical to evaluate the science on the relationship between diet and health and base our recommendations on solid data," Weaver says.

The committee posed 42 questions about diet and physical activity, which they answered based on published research. At the end of their sessions, the committee developed 34 conclusive statements to help guide the eating habits of Americans. This information was then translated into nine major messages.

 

Weaver was one of the authors of the Surgeon General's 2004 Report on Bone Health and Osteoporosis, and was on the 1997 panel to help develop new calcium requirements for the National Academy of Science. She is director of the National Institutes of Health Botanicals Research Center for Age Related Diseases and past president of the American Society for Nutritional Sciences.


"Revised Dietary Guidelines Promote Healthy Lifestyle" (PDF) article in Food Technology, March 2005. Co-authored by Connie Weaver and Barbara Schneeman.

 

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