Reshape your plate

Nutrition Education Nutrition Education & &

Meal Planning Meal Planning

Matt McIff MDMatt McIff MDSusan Saffel-Shier MS, RD, CDSusan Saffel-Shier MS, RD, CD

Bonnie Athas, RD, CDBonnie Athas, RD, CD

Adequate DietAdequate Diet

Energy (carbohydrates, proteins, Energy (carbohydrates, proteins, fats)fats)

Essential amino acids & fatty acidsEssential amino acids & fatty acids Vitamins & mineralsVitamins & minerals Phytochemicals (antioxidants)Phytochemicals (antioxidants)

History of USDA’s Food History of USDA’s Food GuidanceGuidance

1940s

1950s-1960s

1970s

1992

2005

Food for Young

Children

1916

The former USDA Nutrition The former USDA Nutrition Recommendations 1992Recommendations 1992

Consumer ResearchConsumer ResearchUnderstanding of original Pyramid and Understanding of original Pyramid and

potential messagespotential messages

Sample findings:Sample findings: ““Healthy eating” means variety, moderation, and Healthy eating” means variety, moderation, and

eating fruits and vegetables.eating fruits and vegetables. Pyramid depicts a healthy diet, but it is complicatedPyramid depicts a healthy diet, but it is complicated Limited understanding of food group placement on Limited understanding of food group placement on

graphic graphic Need help understanding whole grains, types of fat Need help understanding whole grains, types of fat A “serving” is “what is on my plate”A “serving” is “what is on my plate”

The New USDA Nutrition The New USDA Nutrition “Icon” 2005“Icon” 2005

The New USDA Nutrition The New USDA Nutrition Recommendations 2005Recommendations 2005

My Pyramid – personalized portionsMy Pyramid – personalized portions Based on age, sex, and activity levelBased on age, sex, and activity level 12 pyramids in one12 pyramids in one

Emphasizes exerciseEmphasizes exercise Divided fats into good and badDivided fats into good and bad Dismissed “complex carbohydrates”Dismissed “complex carbohydrates” Make half your grains wholeMake half your grains whole Is Internet basedIs Internet based

Harvard Healthy Eating Harvard Healthy Eating PyramidPyramid

Exercise baseExercise base Plant oilsPlant oils Separate Separate

protein groupsprotein groups Meat & Meat &

Potatoes Potatoes demoteddemoted

Reduced DairyReduced Dairy

Problems with PyramidsProblems with Pyramids The Pyramid Graphic not as effectiveThe Pyramid Graphic not as effective

Good for Academics but…Good for Academics but… Not practical for meal planningNot practical for meal planning

Based on Daily Nutrition needsBased on Daily Nutrition needs People generally don’t plan or think per day, People generally don’t plan or think per day,

but per meal.but per meal. Visual Distribution is by serving Visual Distribution is by serving numbernumber

not by serving not by serving sizes sizes (volumes)(volumes)

Problems with “My Pyramid”Problems with “My Pyramid”

The new USDA pyramidThe new USDA pyramid Is only an icon or logo and not information orientedIs only an icon or logo and not information oriented Shows a horizontal distribution of groupsShows a horizontal distribution of groups

Defeats the purpose of a pyramid (it should be a vertical Defeats the purpose of a pyramid (it should be a vertical distribution)distribution)

Information is online – not accessible to allInformation is online – not accessible to all

Introducing…Introducing…The Plate MethodThe Plate Method

The Plate MethodThe Plate Method

Detailed vs abbreviated food intake Detailed vs abbreviated food intake assessmentsassessments

First described in 1970 in the First described in 1970 in the Swedish magazine "Var Naring" Swedish magazine "Var Naring"

("Our Nourishment")("Our Nourishment")

The Plate MethodThe Plate Method

In the early 1980's, Swedish nutritionists In the early 1980's, Swedish nutritionists wrote: wrote:

(Food for People with Diabetes and Heart Disease: Good (Food for People with Diabetes and Heart Disease: Good Food for Everyone) Food for Everyone)

Margit Eliasson, Brita Karlstrom, and Birgitta Melin; and Margit Eliasson, Brita Karlstrom, and Birgitta Melin; and Bengt Vessby, MDBengt Vessby, MD

In 1993, the Idaho Diabetes Care and In 1993, the Idaho Diabetes Care and Education practice group adapted the Education practice group adapted the Swedish Plate Model Swedish Plate Model

Marisue Smith, RD, LD, CDE ; Helena Rizor, RD, LD, CDE ; Marisue Smith, RD, LD, CDE ; Helena Rizor, RD, LD, CDE ; Julie Harker, RD, LD ; Kathleen Thomas, RD, LD ; Marjorie Julie Harker, RD, LD ; Kathleen Thomas, RD, LD ; Marjorie Rich, RD, LD, CDERich, RD, LD, CDE

A new Plate Method designA new Plate Method design

The Plate AdvantageThe Plate Advantage Emphasis on Meal planning (practical)Emphasis on Meal planning (practical)

Presents visual “picture” of a proper mealPresents visual “picture” of a proper meal Simple to understand and easy to rememberSimple to understand and easy to remember It approximates actual portion sizes – less need It approximates actual portion sizes – less need

to remember “serving sizes”to remember “serving sizes”

Placemats “the one that gets used”Placemats “the one that gets used” More exposure leads to better memory More exposure leads to better memory

retention and complianceretention and compliance

A Layered ApproachA Layered Approach

A layered approach to detail facilitates A layered approach to detail facilitates learning at different levels.learning at different levels.

Layer #1 – Reshape Your PlateLayer #1 – Reshape Your Plate Showing the proper plate distributionShowing the proper plate distribution Emphasis on food groups and relative ratiosEmphasis on food groups and relative ratios

Layer #1 – Reshape Your Layer #1 – Reshape Your PlatePlate

Layer #2Layer #2

Layer #2 – Serving Sizes Layer #2 – Serving Sizes What’s a portion?What’s a portion? Number of servings per mealNumber of servings per meal Number of servings per dayNumber of servings per day

Layer #2 – Serving SizesLayer #2 – Serving Sizes

Layer #3Layer #3

Layer #3 - Food Choices Layer #3 - Food Choices What’s more nutritious?What’s more nutritious?

Layer #3 – Food ChoicesLayer #3 – Food Choices

The Plate Method summaryThe Plate Method summary

Many physiologic and social factors Many physiologic and social factors contribute to poor nutrition.contribute to poor nutrition.

Nutrition education is an important Nutrition education is an important part of Improving good eating habits.part of Improving good eating habits.

Educational materials need to be Educational materials need to be simple, practical and memorable.simple, practical and memorable.

The Plate Method SummaryThe Plate Method Summary

The Plate Method is an effective visual The Plate Method is an effective visual tool.tool. It is easy to understand and to rememberIt is easy to understand and to remember It resembles the “goal” – a balanced mealIt resembles the “goal” – a balanced meal It approximates actual portion sizes – less It approximates actual portion sizes – less

need to remember “serving sizes”need to remember “serving sizes” A layered approach to detail A layered approach to detail

facilitates learning at different levels.facilitates learning at different levels.