Menu Modeling with MyPyramid Food Patterns: Incremental Dietary Changes Lead to Dramatic Improvements in Diet Quality of Menus

• Published in: Journal of the American Dietetic Association Vol. 108; no. 12; pp. 2077 - 2083
• Main Authors: Hornick, Betsy A., MS, RD, Krester, Alison J., MS, RD, Nicklas, Theresa A., DrPH
• Format: Journal Article
• Language: English
• Published: Maryland Heights, MO Elsevier Inc 01.12.2008; Elsevier; Elsevier Limited
• Subjects: Adult; Age Distribution; Biological and medical sciences; consumer education; consumer information; Diet; Diet - psychology; Diet - standards; Diet - trends; Dietary Carbohydrates - administration & dosage; Dietary Fats - administration & dosage; Dietary Fiber - administration & dosage; Dietary Guidelines; Dietary Proteins - administration & dosage; eating habits; Energy Intake - physiology; Feeding Behavior - psychology; Feeding. Feeding behavior; Female; food choices; food groups; Food Guide Pyramid; Fundamental and applied biological sciences. Psychology; Gastroenterology and Hepatology; Health promotion; Humans; Internal Medicine; meals (menu); menu planning; Menu Planning - standards; Middle Aged; middle-aged adults; Minerals - administration & dosage; MyPyramid; Nutrition education; nutrition information; Nutrition Policy; nutritional adequacy; Nutritional Requirements; Nutritive Value; serving size; Studies; United States; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Vitamins - administration & dosage; Weight control; women; young adults; Diet; Quality; Lead; Metabolic diseases; Modeling; Heavy metal; Food; Feeding
• ISSN: 0002-8223; 2212-2672; 1878-3570; 2212-2680
• DOI: 10.1016/j.jada.2008.09.010

Abstract The MyPyramid food guidance system provides recommended food intake patterns for members of each sex at various age and activity levels. These food intake patterns are based on recommendations of the Dietary Guidelines for Americans 2005 . Actual consumption patterns of American adults compared to MyPyramid recommendations indicate that substantial changes are needed to meet the goals of MyPyramid. One method for encouraging dietary change, known as the small steps approach, involves small, gradual changes to meet a desired endpoint. Menu modeling was used to evaluate the effects of gradual dietary changes on diet quality. Seven days of baseline menus were developed to model the intake of adult women aged 31 to 50 years. Incremental changes were made to each baseline menu to create a series of three transitional menus and a final target menu. Target menus met MyPyramid energy and nutrient intake goals. Diet quality was measured for each baseline, transitional, and target menu using the Healthy Eating Index-2005. The average Healthy Eating Index-2005 score for baseline menus compared to target menus increased by more than 50 points with incremental increases observed for each transitional menu. This analysis demonstrates that small, practical changes in food choices that bring consumers closer to meeting MyPyramid recommendations result in gradual and dramatic improvements in diet quality. Food and nutrition professionals can use menu modeling to provide concrete examples and specific guidance for making progressive changes in food selections to meet current dietary recommendations.