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Coming Soon to a Plate Near You
April 9, 2015
Coming Soon to a Plate Near You

Posted by Bianca Tamburello

If you want to improve your health and the health of the environment, you might be happy to see proposed changes to the new Dietary Guidelines for Americans, which are updated every five years. This is the first time some of the proposed recommendations are rooted in food sustainability and environmental practices.

Be Green to be Healthy
The proposed changes explain that a plant-based diet is associated with “lower greenhouse gas emissions and more favorable land, water, and energy use.” A plant-based diet includes more fruits, vegetables, whole grains, nuts, seeds, and legumes, and fewer animal-based products.

If the proposed updates are passed, they have the potential for large-scale environmental impact. This is because the Dietary Guidelines are taught by health professionals and serve as the backbone of federal nutrition programs.

Eggs are Back Again
The days of splitting egg yolks from whites may be ending soon. Restricting dietary cholesterol to the current recommended limit of 300 mg/day may not help prevent heart disease in all people. Research shows that for 70% of people, eating three eggs per day does not cause an increase in blood cholesterol. Always check with your doctor if you choose to eat more foods that are high in cholesterol.

View all the additional proposed changes to the Dietary Guidelines for Americans.

Bianca TamburelloBianca is a dietetic intern on her way to becoming a Registered Dietitian. She started working with JF&CS Nutrition Services in February and has enjoyed learning more about the unique food and nutrition programming at JF&CS and developing her skills as a future nutrition professional. Bianca is working with JF&CS Family Table and has helped promote the new cookbook, Home Cooking without a Kitchen. Prior to her time at JF&CS, Bianca worked with Boston University’s Sargent Choice Nutrition Center, the New England Dairy and Food Council, and the Jean Mayer Human Nutrition Research Center at Tufts University.

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