WASHINGTON, DC – The US Department of Agriculture (USDA) published the 2020 Dietary Guideline Committee’s final scientific report.
An objective review of the latest science available on nutrition topics, the report will inform the USDA and US Department of Health and Human Services (HHS) as they develop the 2020-2025 Dietary Guidelines for America. That report will provide Americans recommendations on what to eat and drink to promote health and prevent chronic disease.
The committee’s final recommendations were informed by more than 62,000 public comments over the last 18 months.
“Science-based dietary guidance is critical to ensuring a healthy future for America,” said Brandon Lipps, USDA food, nutrition, and consumer services deputy undersecretary. “USDA greatly appreciates the high-quality work done by this committee comprised of our nation’s leading scientists and dietary experts. We look forward to thoroughly reviewing the report and leveraging their scientific advice as we partner with HHS to develop the next edition of the Dietary Guidelines for Americans.”
The USDA and HSS are accepting written public comments on the committee’s final report through Aug. 13, and there will be an opportunity for the public to provide oral comments to the departments at a public meeting on Aug. 11.
In the next stage of development for the 2020-2025 report, the USDA and HHS will leverage the scientific advice from the committee's final report and comments from the public and other federal agencies to develop the dietary guidelines.
The departments plan to publish the 2020-2025 Dietary Guidelines for Americans by the end of December.
After the committee’s recommendations were released on July 15, Arlington, Va.-based FMI – The Food Industry Association pledged to help grocery shoppers navigate new dietary guidelines.
“The key to effective and achievable recommendations is that they be both science-based and practical for consumers to apply to their lifestyles. Food retailers have created a marketplace for healthy, accessible, nourishing food choices, along with information about health and well-being,” said Krystal Register, director of health and well-being at FMI. “In fact, 85% of the supermarket industry now employs dietitians, who assist in identifying and creating healthful messaging and personalized choices for consumers via meal solutions, accurate labeling, tours and consultations with their health goals and special dietary needs in mind. All this positions food retailers in a unique situation to help customers with innovative practical ways to encourage healthy dietary patterns and eating behaviors.”
Register noted that FMI’s research shows that those who cook at home include more fruits and vegetables in their diets and consume less calories, fat and sugar. Families who share meals at home are more likely to be in a normal weight range and have healthier dietary patterns and eating habits as well as emotional well-being benefits.
FMI has created a movement around family meals designed to make eating and cooking at home easier, more fun and more economical, and the COVID-19 pandemic has made that focus even more important. Register said FMI plans to review the findings released by the USDA committee and provide public comment to contribute to the final report.