Dietary Guidelines for Americans,2020–2025

Currently, 74% of American adults are overweight or obese, and 6 in 10 adults have at least one diet-related chronic disease: cardiovascular disease, type 2 diabetes, and obesity. Every 5 years since 1980, the U.S. Departments of Agriculture (DOA) and Health and Human Services (HHS) release Dietary Guidelines for Americans (DGA). The 2020–2025 DGA is the current science-based guidance on what to eat and drink to promote health, reduce risk of chronic disease, and meet nutrient needs (DOA & HHS, 2020). The guidelines are in response to the 1990 National Nutrition Monitoring and Related Research legislation, but the 2020–2025 edition is the first time recommendations are given by life stage, including infants, toddlers, and pregnant and lactating women through older adulthood. Each stage of life has unique needs that affect health and disease risk, but early eating habits influence food and beverage choices in adulthood when the risk of developing chronic disease is greater. Science clearly shows the importance of a healthy dietary pattern over time, yet evidence also supports the importance of starting and keeping a healthy dietary regimen regardless of age because of short-term health benefits and the cumulative effect of healthy dietary choices over the years (DOA & HHS, 2020).

The Dietary Guidelines have a public health orientation and are not intended to give clinical recommendations for treating chronic diseases, which are due to genetic, biological, behavioral, socioeconomic, and environmental factors. Rather, the scientific evidence that informs the Dietary Guidelines is representative of the U.S. population: healthy people and those at risk for, or living with, diet-related chronic conditions and diseases. It is important to make every bite count, which begins by following a healthy dietary pattern across the lifespan. Dietary patterns are the combination of foods recommended for healthy living or the foods and beverages individuals consume over time, such as usual eating habits. A healthy dietary pattern should reflect personal preferences, cultural traditions, and budgetary considerations to help everyone regardless of age, race, ethnicity, or current health status. The Dietary Guidelines are the framework that can be customized to individual needs as well as preferences of the diverse cultures in the United States. Nutritional needs should be met primarily from nutrient-dense foods and beverages, which provide critical vitamins, minerals, and other health-promoting nutrients, while limiting added sugars, saturated fat, and sodium.

A healthy dietary pattern includes nutrient-dense foods: all vegetables—dark green; red and orange; beans, peas, and lentils; and starchy choices like potatoes and corn; all whole fruits; grains, of which at least half are whole grain; dairy, including fat-free or low-fat milk, yogurt, and cheese, or lactose-free versions and fortified soy beverages and yogurt as alternatives; protein foods including lean meats, poultry, and eggs; seafood; beans, peas, and lentils; and nuts, seeds, and soy products; and oils including vegetable oils and oils in foods such as seafood and nuts. Dietary patterns that omit certain food groups are not recommended because of limiting nutrients. At every life stage, meeting food group recommendations—even with nutrient-dense choices—requires most of a person’s daily calorie needs and sodium limits. Beginning at age 2, added sugars and saturated fat should account for less than 10% of calories per day. Less than 2,300 mg of sodium is recommended per day (less for children younger than age 14). Male adults of legal drinking age should limit daily alcohol to 2 drinks or less; non-pregnant women should consume no more than 1 alcoholic drink each day.

Where workers live, relax, and gather, along with their cultural backgrounds, family dynamics, and ability to access healthy yet affordable food, strongly influence their choices. In addition to teaching about the new DGAs, Occupational Health Nurses (OHNS) can help workers and families make choices that align with the Dietary Guidelines by providing healthy food options in break rooms, sponsoring farm stands or markets at the worksite, and advocating for full-service grocery stores in food desert communities. Examples of the range of options in each food group are available at https://www.dietaryguidelines.gov/sites/default/files/2020-12/DGA_2020-2025_CustomizingTheDietaryGuidelines.pdf. Online materials and consumer resources are also available: https://www.dietaryguidelines.gov/.