For more than a century, experts have produced dietary guidance aimed at increasing consumption of certain nutrients and food groups, yet compliance is poor. As the planning stage for the Dietary Guidelines begins and it is clear that dietary change has been difficult to accomplish, perhaps, the right question to ask is "Which dietary changes are most likely to have the greatest impact on Americans' health?" There is a compelling need to assign the highest priority to those messages that will have the greatest impact on health. One approach is to use prioritized risk for determining the need for establishing population-based guidelines. A symposium held in December 2007 examined the challenges of how best to have a more meaningful impact on public health through nutrition guidance
An overview of pressing issues on dietary guidelines
Dennis M. Bier, MD, is the director of USDA/ARS Children's Nutrition Research Center at Baylor College of Medicine in Houston, Texas. Dr Bier is the current chair of the Institute of Medicine Food and Nutrition Board and a past member of the Dietary Guidelines Advisory Committee.
Doris Derelian, PhD, JD, RD, is a professor in and the department head of the Department of Food Science and Nutrition at California Polytechnic State University.
J. Bruce German, PhD, is a professor and chemist in the Department of Food Science and Technology at the University of California, Davis, and senior scientific advisor of the Nestlé Research Center in Lausanne, Switzerland.
David L. Katz, MD, MPH, is an associate professor (adjunct) of Public Health Practice and is director at and cofounder of the Prevention Research Center at the Yale University School of Medicine.
Russell R. Pate, PhD, is a professor in the Department of Exercise Science and is associate vice president for Health Sciences at the University of South Carolina.
Kimberly M. Thompson, ScD, is an associate professor of Risk Analysis and Decision Science at the Harvard School of Public Health.
This workshop was supported by an unrestricted education grant from the Egg Nutrition Center.
Corresponding author: Doris Derelian, PhD, JD, RD, Food Science and Nutrition, California Polytechnic State University, One Grand Avenue, 11-243 San Luis Obispo, CA 93407 (email@example.com).