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ICYMI: An In-Depth Look at the Dietary Guidelines for Americans, 2020-2025


A couple of weeks ago, we had Stephenie Fu and Elizabeth Rahavi join us from the USDA Center for Nutrition Policy & Promotion to discuss the new Dietary Guidlines for Americans for 2020-2015.

The U.S. Departments of Agriculture (USDA) and Health and Human Services (HHS) recently released the Dietary Guidelines for Americans, 2020-2025 to reflect the current body of nutrition science. The Dietary Guidelines for Americans is the nation’s source for nutrition guidance to promote health and prevent disease, and the cornerstone of Federal nutrition policies and programs.

If you missed the webinar, you can find a link to the recording here.

Additionally, there were a few questions that we were unable to get to due to time. Stephenie and Elizabeth were kind of enough to document those questions and provide responses. Those have been included below. Lastly, a copy of the slide deck is available for you!

Question and Answer Follow Up

Q: Should all infants receive supplemental vitamin D after birth, or just those babies who are breastfed?

A: The recommendation to provide infants with supplemental vitamin D beginning soon after birth is for all infants.

Q: What are the dairy recommendations to support calcium intake? I’m surprised to see a little cheese and no other low-fat dairy, like skim milk or low-fat sugar-free yogurt?

A: The amount of food from the Dairy group that a person needs each day depends on their age and can vary between 1 ½ to 2 cups for toddlers, 2 ½ cups for children under 10, and 3 cups for older children through adults. The Dairy Group includes milk, yogurt, cheese, lactose-free milk and fortified soy milk and yogurt. Nutrient-dense choices from the dairy group include dairy foods that are made with less saturated fat, added sugars and sodium, including skim and low-fat milk, low-fat plain yogurt, low-fat cheese.

Q: Would the recommendation for more home food preparation for sodium also reduced saturated fat?

A: Yes. When adults prepare meals at home they have more control over the types of food ingredients selected and can focus on choosing nutrient-dense option that contribute to food group goals with little to no added sugars, saturated fat and less sodium. We have a nice discussion about prepared and purchased foods in the Adults chapter that provides more information on this topic.


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This technology is supported in part by New Technologies for Agriculture Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture and membership funding. Any opinions, findings, conclusions, or recommendations expressed in the content are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. For more information, please visit You can view the terms of useat

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