USDA Campaign Seeks to End the Confusion on Dietary Guidelines

Solving the problem of what to eat in order to stay healthy is among the goals of the U.S. Department of Agriculture’s Dietary Guidelines for Americans. But the government agency reports that surveys of what people say they eat suggest that consumers are not yet following this advice for better health.

To increase the number of consumers who consider good nutrition a top priority when buying food, the USDA has launched a campaign it hopes will end consumer confusion in the marketplace and encourage compliance with the guidelines.

Titled “Eating Right . . . The Dietary Guidelines Way,” the program was organized by the USDA’s Human Nutrition and Information Service and features four booklets--each of which features information to be used when preparing and shopping for meals. Preparing bag lunches, snacks and desserts and preparing for eating out are some of the subjects covered.

Designed to Reduce Confusion

The booklets were designed to reduce consumers’ confusion about seemingly conflicting advice on what they should and should not eat, said Susan Welsh, director of the service’s nutrition education division.

“What we want consumers to know,” she said, “is that they can eat healthier without changing all their eating habits overnight or giving up their favorite foods--just by following the dietary guidelines.”

The dietary guidelines were developed in 1980 by the USDA and the Department of Health and Human Services. Since that time, the seven basic principles, which encourage variety, balance and moderation in food consumption, have been slightly revised. Still, some people, although familiar with the principles, have had trouble interpreting their benefits when eating meals and snacks.

That’s where the new campaign comes in.

A USDA survey indicated that even though many people may be familiar with the basic dietary guidelines concept and even understand the benefits of following its suggestions, they may have difficulty in implementing them.

‘More Digestible’ Guidelines

Through the campaign, Welsh said, it is hoped that the dietary guidelines will be “more digestible,” showing Americans how to make more nutritious meals even with hectic life styles.

Menu planning is one of these options. By devising menus that focus on a variety of nutritious foods, consumers can make the most of time and nutrition, according to USDA.

One of the booklets, “Preparing Foods and Planning Menus Using the Dietary Guidelines,” offers step-by-step suggestions for making meal planning easy.

For example, the booklet recommends keeping a wide assortment of foods on hand for use in a variety of nutritious but easy-to-fix meals. It explains how to make room for family favorites--including some quick-to-eat meals, snacks and desserts. Gradual introduction of new foods and learning to prepare unfamiliar items are two other hints from the booklet.

Other suggestions are: Keep the four food groups in mind when shopping and planning to ensure that each menu contains sufficient protein, vitamins, minerals, starch and fiber; and balance foods high in fat, sugar and sodium with selections that are lower in these components. Or look for good substitutes.

Charts offer a quick look at the fat, sodium and sugar content of some popular foods. Sample menus provide high- and low-calorie versions of two-day diets. Some recipes also are included.

For additional information about “Preparing Foods and Planning Menus,” priced at $2.50, or other government booklets, write to the Consumer Information Center, Department 70, Pueblo, Colo. 81009.

SUNBURST WALNUT SALAD

3 tablespoons oil

2 tablespoons cider vinegar

2 teaspoons honey

1/2 teaspoon dry mustard

1/2 teaspoon tarragon leaves

1/2 teaspoon grated orange zest

Salt, pepper

2 oranges, peeled and sliced

4 lettuce leaves

4 skinned and boned chicken breast halves, grilled or poached

1/2 cup toasted walnut pieces

4 green onions

Whisk together oil, vinegar, honey, mustard, tarragon and orange zest. Season to taste with salt and pepper. Toss in orange slices. Line each of 4 serving plates with lettuce leaf. Drain and arrange orange slices on lettuce, dividing equally.

Slice chicken 1/3- to 1/2-inch thick. Add to dressing with walnuts and toss. Arrange chicken and walnuts on lettuce, dividing equally. Pour any remaining dressing over salads. Garnish with green onion. Makes 4 servings.

CELERY AND CARROT SOUP

4 cups low-sodium chicken broth

1/4 cup dry white wine

2 stalks celery, thinly sliced

2 small carrots, thinly sliced

2 small onions, minced

1/2 teaspoon dried tarragon leaves, crushed

2 tablespoons all natural butter flavor sprinkles

Celery leaves

Combine broth, wine, celery, carrots, onions and tarragon in medium saucepan. Bring to boil, then reduce heat and simmer 15 minutes or until carrots are tender. Add butter sprinkles and stir. Divide soup among heated bowls and garnish with celery leaves, if desired. Makes 4 servings.

EGG DROP SOUP

3 cups low-sodium chicken broth

2 egg whites

2 tablespoons all natural butter flavor sprinkles

Chopped chives

Bring broth to boil in saucepan, then reduce heat to simmer. Beat egg whites until frothy, then slowly pour into simmering broth, stirring constantly with fork. Stir in butter sprinkles. Ladle into bowls and garnish with chives. Makes 4 servings.

BANANA AMBROSIA SALAD

Red leaf lettuce or radicchio, torn

Romaine lettuce

3/4 cup finely chopped dried star fruit

1 Asian pear, thinly sliced

1 large banana, sliced

Lemon juice

1 large orange, sliced

1/4 cup oil

1/3 cup Sherry

1 teaspoon thinly sliced orange zest

1/4 teaspoon ground allspice

2 teaspoons shredded ginger root

Arrange lettuce leaves on large serving platter or 4 individual serving plates. Place star fruit on top of lettuce. Dip pear and banana in lemon juice, then place on top of star fruit along with orange slices.

Combine oil, Sherry, orange zest, allspice and ginger root in jar with tight fitting lid. Cover and shake well. Drizzle over salad. Makes 5 to 6 servings.

BROCCOLI SOUP

1 1/2 cups chopped broccoli

1/4 cup diced celery

1/4 cup chopped onion

1 cup low sodium chicken broth

2 cups nonfat milk

2 tablespoons cornstarch

1/4 teaspoon salt, optional

Dash black pepper

Dash dried thyme

1/4 cup shredded low-fat Swiss cheese

Place broccoli, celery, onion and broth in saucepan. Bring to boil, then reduce heat and simmer, covered, until vegetables are tender, about 8 minutes. Combine milk, cornstarch, salt, pepper and thyme.

Add to cooked vegetables. Cook, stirring constantly, until soup is slightly thickened and mixture just begins to boil. Remove from heat and add cheese. Stir until melted. Makes 4 servings.