Archives for Food Politics

USDA ditches food pyramid, adopts a plate

The U.S. Department of Agriculture has bid farewell to the food pyramid and has introduced its new healthful eating website and icon:

Without argument, the new icon is certainly less confusing than the triangular shaped rainbow mess the USDA has been using the past six years:

But, the new icon is still incredibly vague. Since the purpose of the USDA implementing the icon is to promote nutritious eating habits, the logo could easily have included the phrases “Fresh Fruits,” “Fresh Vegetables,” “Whole Grains,” and “Lean Proteins.”

I think it’s definitely a step in the right direction, but once again it seems to have missed the mark. What is your reaction?

Assorted links for February 23, 2011

Interesting and informative news relating to food and cooking:

  • The past month’s events in the Middle East and northern Africa are impacting the trading price of wheat, corn and soybeans. Expect to see lower prices on these goods in U.S. grocery stores in the coming months. However, conflict in the Ivory Coast is making the price of chocolate hit a 32-year high. Learn more: “Middle East turmoil fuels sell-off in some food prices.”
  • Coffee prices are rising, and you’re going to start noticing them at the grocery store and at coffee shops.
  • PBS Kids television has launched a new section of their website called Kitchen Explorers. The blog has specific advice for getting kids interested in cooking and child nutrition.
  • Ellen Tarlin at has recently published a fantastic series exploring why she doesn’t eat well: 1, 2, 3, 4, 5, 6, and 7.

Share your favorite food-related news in the comments.

A step in the right direction: The Dietary Guidelines for Americans, 2010

Yesterday, the U.S. government released The Dietary Guidelines for Americans, 2010. This document is produced every five years, and has a reputation for being vague and heavily influenced by agri-business. In my opinion, the 2010 guidelines — although lacking in some ways — have a more accurate view of the state of health in the U.S. and the recommendations promote better nutrition and dietary habits than in past years.

The document is full of charts, the language is simple and direct, and most pages include bright colors. It’s clear the U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS), the departments that produce the document, wanted this report to be accessible to the public-at-large. However, with 98 pages of text and 16 appendices accounting for 22 of those pages, it’s not something the average American is going to read. Instead, it states, “The information in the Dietary Guidelines for Americans is used in developing educational materials and aiding policymakers in designing and carrying out nutrition-related programs, including Federal food, nutrition education, and information programs.”

If this is the case and the USDA uses the report for developing additional materials, the new Food Pyramid that is expected to be released in a few months might actually be more helpful than the current one. I don’t know about you, but I think a stick figure walking up a staircase doesn’t convey much information about good nutrition.

Back to the subject of this report, regarding nutrition in The Dietary Guidelines for Americans, 2010, the report makes the following suggestions for healthy Americans between the ages of 2 and 50 who are not trying to get pregnant, are pregnant, or are breastfeeding. From the “Executive Summary”:

Foods and Food Components To Reduce

  • Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease. The 1,500 mg recommendation applies to about half of the U.S. population, including children, and the majority of adults.
  • Consume less than 10 percent of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids.
  • Consume less than 300 mg per day of dietary cholesterol.
  • Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.
  • Reduce the intake of calories from solid fats and added sugars.
  • Limit the consumption of foods that contain refined grains, especially refined grain foods that contain solid fats, added sugars, and sodium.
  • If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and two drinks per day for men—and only by adults of legal drinking age.

Foods and Nutrients To Increase
Individuals should meet the following recommendations as part of a healthy eating pattern while staying within their calorie needs.

  • Increase vegetable and fruit intake.
  • Eat a variety of vegetables, especially dark-green and red and orange vegetables and beans and peas.
  • Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains.
  • Increase intake of fat-free or low-fat milk and milk products, such as milk, yogurt, cheese, or fortified soy beverages.
  • Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.
  • Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
  • Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories and/or are sources of oils.
  • Use oils to replace solid fats where possible.
  • Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D, which are nutrients of concern in American diets. These foods include vegetables, fruits, whole grains, and milk and milk products.

The report also includes recommendations for children, vegetarians, vegans, the elderly, and people suffering from chronic health conditions. I believe it is certainly a step in the right direction, and the document is worth reading if you’re interested in diet and nutrition or U.S. food policy. If you read it, I’m interested in learning about your opinions of the document in our comment section of this post.

Assorted links for January 31, 2011

In case you missed them in the news, these are some wonderful articles from the past week about food, kitchens, and cooking:

  • The New York Times is doing a two-part series on food through their Freakonomics podcast. The first episode explores Nathan Myhrvold’s science of cooking, and Alice Waters’ response to it: “Waiter, There’s a Physicist In My Soup, Part I.”
  • In what has turned into a controversial article, the Los Angeles Times reports that “Eating bad food may make you sad.”
  • If your kitchen is also the place where everyone in your family dumps his or her stuff, you might be interested in The Washington Post’sIt’s a kitchen, not a chatchall.”
  • This article is a year old now, but I’m going to try following this technique the next time I season our cast-iron skillet. Sheryl Canter suggests in “Chemistry of Cast Iron Season: A Science-Based How-To” to use food-grade flaxseed oil instead of other oils. When I get around to it, I’ll definitely document the process and report back to you.

Have you spotted interesting food-related articles in the news recently? Share your findings in the comments.