Skip to content Skip to navigation

Dietary Guidelines for Americans, 2015

Read Comments

Instructions: You can browse comments by topic, or search by comment text, organization, affiliation, or comment ID. The search phrase must match in its entirety for a result to be returned. Searches are not case-sensitive.


  1 2 3 4 5  ...   

Anonymous Comment ID #972

12/30/2014

INC NREF comments for the 2015 DGAC are attached.

Affiliation: Industry/Industry Association Organization: INC Nutrition Research and Education Foundation
Topic:
  • Eating Patterns-Diets (USDA Food Patterns, DASH, Vegetarian, Low Carb, Hi-Protein, etc.)
  • Energy Balance (Weight Loss, Weight Maintenance, Calorie Intake, Physical Activity)
  • Fats (Total Fat, Solid Fats, Oils, Fatty Acids, Cholesterol)
  • Food Groups (Fruits, Vegetables, Grains, Dairy, Protein Foods)

Anonymous Comment ID #971

12/30/2014

Affiliation: Industry/Industry Association Organization: National Chicken Council
Topic:
  • Food Groups (Fruits, Vegetables, Grains, Dairy, Protein Foods)
  • Lifespan Needs (Infants, Children, Pregnant Women, Older Adults, etc.)
  • Protein (Plant, Animal)

Anonymous Comment ID #970

12/30/2014

Meat and poultry are an integral part of the American diet and the DGAC’s failure to recognize the role of lean meat as a component of a healthy eating pattern is concerning and ill considered. Indeed, the Committee’s last minute, back room decision to omit “lean meats” in a healthy pattern because of the purported absence of a definition of “lean meat” calls the Committee’s final recommendation into serious doubt. It also reflects either an astonishing lack of awareness of the scientific evidence or a callous disregard of that evidence, again calling into question the entirety of the recommendations submitted by the DGAC to the agencies.

We encourage the agencies to include lean meat and poultry as a component of a healthy eating pattern. There is a risk that the foods chosen to replace lean meat and poultry will be less nutrient dense, especially as protein foods are the only foods consistently consumed at recommended levels. Reducing or limiting nutrient dense lean meats and increasing nutrient poor foods could have serious, adverse consequences. This risk would become real if the agencies incorporate this recommendation into federal policy because it will affect many programs, such as Supplemental Nutrition Assistance Program, WIC, National School Lunch Program, and other adult and child nutrition programs. Many Americans who use these programs are often at-risk nutritionally and losing a nutrient dense food option like lean meat and poultry could affect their intake of protein, iron, and other nutrients mentioned previously.

The Committee’s recommendations are flawed in other respects. Sustainability is a complex issue that demands consideration of an array of scientific issues by experts in those fields. To recommend a “sustainable dietary pattern” when the very definition of sustainable is still at issue does a disservice to the importance of affordability, nutrient adequacy, safety and cultural relevance to the foods consumed by U.S. population. In addition, the recommendations fail to recognize that dietary guidance should be practical, affordable, and attainable. Recognizing and respecting the traditional eating patterns of the average American and providing guidance about how they can eat a more healthful diet within the context of their existing food choices is critical.

* * * * *
The meat and poultry industry is committed to providing safe, wholesome, and diverse nutritious products to consumers so they may make educated decisions in choosing the foods that best fit their personal lifestyle and family needs. These products include fresh, lean and processed meat and poultry products.

Affiliation: Industry/Industry Association Organization: North American Meat Institute
Topic:
  • Food Groups (Fruits, Vegetables, Grains, Dairy, Protein Foods)
  • Protein (Plant, Animal)
  • Sustainability

Anonymous Comment ID #969

12/30/2014

Thank you for this opportunity to submit comments for consideration by the 2015 Dietary Guidelines Advisory Committee (DGAC). Please find the National Council of Farmer Cooperatives comments attached.

Affiliation: Industry/Industry Association Organization: National Council of Farmer Cooperatives
Topic:
  • Carbohydrates (Added Sugars, Fiber, Glycemic Index, Whole Grains)
  • Food Groups (Fruits, Vegetables, Grains, Dairy, Protein Foods)
  • Food industry approaches to reducing sodium, added sugars, and fats
  • Food Safety
  • Micronutrients (Sodium, Potassium, Vitamin D, Calcium, Iron)
  • Protein (Plant, Animal)
  • Sustainability

Anonymous Comment ID #968

12/30/2014

Please review literature regarding organic farming practices and its benefits over GMO for sustainability health. I'm attaching an article and I highly recommend the documentary The Future of Food. I realize that we have too many people in the FDA and EPA with Monsanto ties to solely address these concerns, but if other committees could work together to shed light on the dangers of GMO, we might be able to make amazing progress in protecting our food supply and the health of our citizens.

Affiliation: Educational Institution: Secondary or School System Organization: Nutrition Educator
Topic:
  • Sustainability

Anonymous Comment ID #967

12/30/2014

Recommended quantity and frequency of consumption of meat and dairy products should be decreased. Numerous studies show a dose response relationship between consumption of meat and dairy and risk of developing cancer, obesity, heart disease, and diabetes. Current levels of consumption are also environmentally unsustainable. Meat and dairy production are the nation's second largest source of methane emissions. The global warming potential of methane over the next 20 years, a critical time period to meet US GHG reduction goals, is 72 times greater than CO2. The projected public health impacts of failure to substantially reduce emissions are well documented.

Affiliation: Individual/Professional Organization: Climate 911
Topic:
  • Food Groups (Fruits, Vegetables, Grains, Dairy, Protein Foods)
  • Protein (Plant, Animal)
  • Sustainability

Anonymous Comment ID #966

12/30/2014

Please see the attached comments submitted by the National Pork Producers Council. Thank you.

Affiliation: Industry/Industry Association Organization: National Pork Producers Council
Topic:
  • Eating Patterns-Diets (USDA Food Patterns, DASH, Vegetarian, Low Carb, Hi-Protein, etc.)
  • Food Groups (Fruits, Vegetables, Grains, Dairy, Protein Foods)
  • Protein (Plant, Animal)
  • Sustainability

Anonymous Comment ID #965

12/30/2014

SC-2
When considering the recommendation of whole grains, please look at some of the emerging science that addresses our body's response to gluten. The role of the gliadin protein and zonulin production that can lead to gut permeability, which is where our immune system mostly resides. It opens up more vulnerability to health problems. I'm attaching just one article. There are other texts available and more research needs to be conducted.

Affiliation: Educational Institution: Secondary or School System Organization: Nutritional Education
Topic:
  • Food Groups (Fruits, Vegetables, Grains, Dairy, Protein Foods)

Anonymous Comment ID #964

12/29/2014

Affiliation: Industry/Industry Association Organization: Monster Energy Company
Topic:
  • Food Safety
  • Water & Beverages (Non-alcoholic)

Anonymous Comment ID #963

12/29/2014

Beef and other forms of red meat have always and continue to be a sustainable and nutritious form of protein. Beef offers 27 cuts of lean beef that provide consumers with a healthy, nutritious form of protein. Please reconsider from the 7th meeting to keep lean meats as a core component of a healthy dietary pattern.

Affiliation: Individual/Professional Organization: Self
Topic:
  • Food Groups (Fruits, Vegetables, Grains, Dairy, Protein Foods)
  1 2 3 4 5  ...