The International Food Information Council Foundation's Food Insight had an opportunity to speak with Dr. Eric Hentges, executive director of the U.S. Department of Agriculture’s (USDA’s) Center for Nutrition Policy and Promotion (CNPP). Dr. Hentges represents USDA on nutrition education policy and nutrition guidance issues. The goals of CNPP are to advance and promote dietary guidance for all Americans and to conduct applied research and analyses in nutrition and consumer economics.
In the interview that follows, Dr. Hentges shares his perspectives on the Dietary Guidelines for Americans and how the food industry can work in partnership with the federal government to promote the understanding and use of nutrition guidance for optimal health for Americans.
FOOD INSIGHT: Many people have heard of the Dietary Guidelines but are not familiar with the objectives and process by which the government develops dietary guidance. Could you explain the objectives and process for Food Insight readers?
DR. HENTGES: In January 2005, the government released the 6th edition of the Dietary Guidelines for Americans. The Dietary Guidelines are the federal policy on nutrition and they dictate how education, communication and food assistance programs will be conducted by the government. The 2005 Dietary Guidelines cover nine topic areas that consist of 23 key recommendations for the general public and 18 key recommendations for special population groups. While the Dietary Guidelines by themselves are not regulatory, they impact the development of numerous diet/health regulations. For example, school lunch meal patterns, the WIC [Women, Infant, and Children] food assistance program, and food labeling. The guidelines also have a direct effect on Federal research priorities.
The whole reason for having federal dietary guidelines is to improve the health of the population. The challenge is to implement the guidelines in a meaningful manner. A large part of the federal effort is dedicated to consumer education initiatives. This would include my agency’s work with MyPyramid as well as the Nutrition Facts Panel. MyPyramid is a food guidance system, consisting of a "branded logo," an education message platform and interactive tools to put the recommendations into action. The information and tools focus on the individual, provide personalized diet recommendations, and encourage taking small steps toward a more healthful lifestyle. Although these efforts may help, the government’s programs by themselves aren’t likely to be enough to improve our meal patterns. This is why I’m excited about new initiatives that the private sector may undertake.
FOOD INSIGHT: How do public-private alliances help educate the public about the Dietary Guidelines?
DR. HENTGES: Private-sector diet/health initiatives can be a very significant means for improving the nation’s health. However, to keep the credibility high with consumers, these initiatives must also be built on and maintain meaningful standards. The credibility of these private-sector programs also dictates consistency with federal guidance and education programs. For example, if children learn MyPyramid lessons in school, a mother visits the Web site or a dietitian gives counseling using MyPyramid tools, then the industries’ programs need to be consistent in providing the same messages.
I am most appreciative of the recent cooperative effort between the IFIC (International Food Information Council) Foundation, the Food Marketing Institute, and my USDA staff on the consumer brochure titled Steps to a Healthier You. Additionally, I would point to the longer-term efforts of the Dietary Guidelines Alliance as a model public-private partnership. Other public-private partnership programs are underway or have already been launched.
However, I don’t want to leave this topic without a further comment on the credibility of industry and/or public-private initiatives for health improvement. Many people may be familiar with the European Union’s platform on diet and health initiatives. The concept is for the government to work voluntarily with the private sector to identify "best practices" to improve the population’s health. USDA and HHS [the U.S. Department of Health and Human Services] are actively cooperating with the EU [European Union] Commission to see how this voluntary approach will work to address a significant health problem. However, there are calls both here and in Europe for new regulation and/or new legislation as the only meaningful cure to the nutrition and health situation.
FOOD INSIGHT: In addition to education, how can government and the food industry work together to help consumers understand and use dietary guidance?
DR. HENTGES: Education can only take us so far and requires a willingness or desire to change behavior. However, education coupled with changes in the food supply not only makes change easier for the willing, but also provides a way to improve health in spite of a lack of motivation to change behavior. Here again, the food industry’s initiatives start to make a difference.
Changing the food supply and turning the direction of food production are significant undertakings. These may involve everything from changing plant or animal genetics, getting growers’ buy-in on the proposed changes, making sure that the processing capacity and infrastructure are available, and developing food technology applications. These are understandably big shifts with big coordination challenges. Thus, food manufacturers need to know that the science behind the federal policy is correct, represents a meaningful health improvement, and reflects a long-term public health agenda.
FOOD INSIGHT: What is “evidence-based” research and why is it important in developing the Dietary Guidelines?
DR. HENTGES: The 2005 Dietary Guidelines used a new approach to the review of the scientific literature. This process is called a systematic, evidence-based review, and it was first applied in evidence-based medicine. An approach such as this is required by the Data Quality Act, established by the Office of Management and Budget in 2002. For the government’s part, future nutrition policy will be developed using an evidence-based, systematic review. This critical review process of the literature should remove subjective opinion or bias from the process. And our desire is to keep the process open and transparent. The process should be continual so there won’t be any suspense as to what will happen every five years. At the same time continuity of recommendations must be maintained so that long-term planning can be implemented. If we do our part, industry should be able to effectively plan and predict where the science is leading for new "better-for-you" products and marketing.
FOOD INSIGHT: If nutrition is a long-term priority what support is there for USDA nutrition programs?
DR. HENTGES: Currently, USDA develops and maintains the databases on food composition, consumption, production, and economics. Through the Extension Service, school lunch program and MyPyramid.gov, USDA has an extensive nutrition education network. USDA also has six human nutrition research centers across the country and the National Research Initiative, the competitive nutrition research grants program.
FOOD INSIGHT: Using your crystal ball and long experience with the Dietary Guidelines for Americans, how might the 2010 Dietary Guidelines differ from the 2005 Guidelines?
DR. HENTGES: First, overweight and obesity colored most topic discussions of the Advisory Committee for the 2005 Guidelines. Other health issues have not gone away and in fact, the overweight situation usually compounds the problem, whether it is heart disease, arthritis, or diabetes. There is a long-term health cost to this issue and this is a global trend. It is high on the public health agenda and will remain so in the future.
Topics that may appear on the agenda of the Dietary Guidelines Advisory Committee include a further discussion of "discretionary" calories, and the nutrient density and energy density of foods. There may be a renewed discussion of glycemic index or glycemic load.
There may also be new discussion of supplementation and fortification of foods; vitamins E and D are likely to be part of this discussion. The role of phytonutrients and/or herbal compounds may be considered. Additionally, the nutrient-gene interaction could be a new topic.
Regarding fats and oils, there may be a further discussion of omega-3 fatty acids. But possibly, there could be a renewed discussion on optimal fatty acid ratios as changes occur in the food supply.
FOOD INSIGHT: In closing, what would be your long-term advice to the food industry?
DR. HENTGES: It is important that the food industry continues to make nutrition a priority. Consumers are the ultimate beneficiaries of the combined efforts of the food industry and the government and we at USDA appreciate industry’s support and promotion of the Dietary Guidelines and MyPyramid.
