The 2000 Dietary Guidelines emphasize consumption of whole grains. Research has shown that consumption of whole grains reduces the risk of cardiovascular disease and some types of cancer. However, consumption of whole grain products in the US is very low. Vitamins, minerals, fiber, and other protective substances in whole grains contribute to their healthful benefits. Another new addition in the revised Dietary Guidelines is the topic of food safety.
Healthful eating requires that food be safe.
As food service professionals we are keenly aware of the food-handling practices that must be followed to minimize the risk of foodborne illness. Choose sensibly The 2000 Dietary Guidelines reiterate previous guidelines about moderating fat consumption. However, there is now additional emphasis put on reducing saturated fat and cholesterol due to the ever-expanding evidence that diets high in saturated fat and cholesterol contribute to coronary heart disease. This dietary reduction is accomplished by limiting use of solid fats, such as butter, hard margarines, lard, and partially hydrogenated shortenings. Beverages are specifically mentioned in the 2000 Dietary Guidelines because nondiet soft drinks are the largest source of added sugar in the US diet, making up one-third of our intake.