Using the Dietary Guidelines for Americans to Promote Healthy Aging
January 26th, 2022
2 PM - 3 PM ET
Recording Available Here
For the first time, the Dietary Guidelines for Americans, 2020-2025 provides nutrition guidance by life stage, including specific guidance for older adults. Older adults have unique nutrition needs, experience changes in body composition, and face increased risks of malnutrition and chronic disease, making following a healthy dietary pattern especially important during this life stage. However, many older adults are falling short of meeting the nutrition recommendations in the Dietary Guidelines. Learn why it’s never too late to start eating healthfully and how to help older adults in your community adopt healthy changes.
In addition to reviewing food-based recommendations for older adults and the scientific evidence that supports them, this presentation will focus on opportunities to improve dietary intake and resources available for those working with older adults. Please join us to learn more about how the Dietary Guidelines can help you promote healthy aging in your community!
Presenter: Julia Quam, MSPH, RDN
Julia Quam has served as an ORISE Fellow in the HHS Office of Disease Prevention and Health Promotion since 2017, where she supports the coordination, development, and communication of the Dietary Guidelines for Americans. She was a federal liaison for the Beverages and Added Sugars and Dietary Fats and Seafood subcommittees of the 2020 Dietary Guidelines Advisory Committee, supporting the Committee’s evidence reviews and report development. She also served as a member of the policy writing team for the Dietary Guidelines for Americans, 2020-2025 and the second edition of the Physical Activity Guidelines for Americans. Prior to her current role, Julia spent 5 years primarily focused on development, implementation, and evaluation of nutrition education programs and materials. Julia received her undergraduate degree in Biological Sciences and Communication of Science & Technology from Vanderbilt University and her graduate degree in Human Nutrition from Johns Hopkins University.