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The Food and Nutrition Board of the National Research Council has been providing a nutrient-based guide since 1941. Recommended dietary allowances (RDA) are stated for a number of nutrients and for several sex age groups. The user has to identify the foods which will supply the needed amounts of nutrients.
These guides focused on certain lead or indicator nutrients. It was felt that if these nutrients were present in adequate amounts, other nutrients would be, too. In recent years, other nutrition concerns have surfaced— weight control; the overconsumption of such food components as sugar, salt and cholesterol; and the underconsumption of other components such as fiber and complex carbohydrates.
Nutrition also is recognized as an important factor in health maintenance. As a result, new food guides have appeared. They do not negate the earlier ones but carry them a step farther.
The first was the list of dietary goals that was issued by the Senate Select Committee on Nutrition following hearings on the relationship of nutrition to so-called killer diseases.
Many felt that these goals were too specific, promised too much, and failed to address some important issues as weight control. The USDA and the Department of Health and Human Services issued dietary guidelines in. 1980. These guidelines were more general and could be implemented by modifying present eating habits rather than requiring drastic changes.
The American Cancer Society and the American Heart Association have issued guidelines that they believe minimize the risk of cancer or heart disease.
There are many similarities in the recommendations of the various groups but no unanimous agreement as to what everyone ought to eat. In fiiture columns, I will look at the similarities and differences in the recommendations from various sources.
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