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U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-1. Essential Elements of Weight Loss

  • The energy you get from consuming food should be less than the energy you expend.

  • Caloric intake must be decreased to attain weight loss.

  • Caloric reduction, regardless of macronutrient distribution, can result in weight loss.

  • A diet based on the basic food groups may be safer and easier to follow on a long-term basis while providing adequate amounts of essential nutrients and limiting saturated and trans fats and cholesterol.

  • Increased physical activity will use up more energy, which can help in weight reduction.

Adapted from ASCM Position Stand "Appropriate Intervention Strategies for Weight Loss and Prevention of Weight Regain in Adults."

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
  • Section 1. Aiming To Meet Recommended Intakes of Nutrients
     
  •  
  • Text
     
  •  
  • Tables
  •  
  • Section 2. Energy
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  • Section 3. Discretionary Calories
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  • Section 4. Fats
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  • Section 5. Carbohydrates
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  • Section 6. Selected Food Groups
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  • Section 7. Fluid and Electrolytes
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  • Section 8. Ethanol
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  • Section 9. Food Safety
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  • Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
  •  
  • Tables and Figures
  • F.  Research Recommendations

    G. Appendices
  •  
  • Glossary
  •  
  • Description of USDA Analyses
  •  
  • Summary Tables from Systematic Review
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  • IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
  • History of Dietary Guidelines
  •  
  • Summary of Recommendations
  •  
  • Biographical Sketches of DGAC Members
  •  
  • Acknowledgements

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