Since the release of the Dietary Guidelines a few weeks ago, you have probably seen detailed information about what Americans should do to improve their health. But have you thought about what these messages actually mean to your clients? One of the biggest challenges we face as health professionals is the ability to   translate these often “rigid” recommendations into practical pieces of advice that people   can actually aspire to. In a perfect world these guidelines would be released and people would say, “Wow, I have a lot of room   for improvement. I’m going to make all of these changes tomorrow!” However, that’s not the world we live in and to operate with that assumption is just unrealistic. There’s a much better way for us to use these guidelines to help clients make successful improvements to their health.

• Consider their perceptions. Food is often organized by the nutrients they provide. Our job is to help clients understand how these nutrients translate into food choices and dietary patterns. For example, a DASH eating pattern (Dietary Approaches to Stop Hypertension) is based on a diet rich in heart healthy nutrients and relatively low in sodium, solid fats and added sugars- a message that can be very complex for most people to understand. That's why when we want to effectively teach clients how to follow this eating pattern we encourage increasing food choices of whole grains, low-fat milk and milk products, vegetables/fruits, legumes, nuts/seeds, seafood and lean meats. This approach works best because these are foods people can enjoy including into their daily food choices. There are many healthy eating patterns identified in these new guidelines and virtually all of them include these nutrient-rich foods from all of the food groups.
• Discover their barriers. In order to help our clients make lasting and impactful changes we need to discover the barriers that prevent them from happening. These could be behavioral, cultural, environmental or traditional. When providing nutrition education use resources that help identify and overcome these barriers and promote sustainable behavior changes.
• Beware of potentially unintended consequences. With the recommendation to shift to a plant-based eating approach, it will be extremely important to remind your clients that they still need to include foods that provide high-quality protein such as seafood, eggs, lean meats and low-fat milk and milk products. Think beyond using simple catch phrases like “focus on plant based foods” and instead provide them with a clear picture of what a balanced diet looks like. Be specific, so they truly understand what they should do.
• Inspire…don’t overwhelm. It’s easier said than done, but it really makes a difference if we can promote only one or two small changes at a time. By avoiding the all-or-nothing approach to healthy eating you can empower your clients to feel that their goals are achievable!

It will not be easy improving the health of Americans, but it is within our reach…if we all work together. To be truly successful we need a coordinated approach from parents, health professionals, teachers, food industry experts and others. Our recent Health Connections Newsletter provides guidance on how you can use the new dietary guidelines to take action. Our efforts will make a difference and I believe we are up for the challenge!

Ashley Rosales, R.D.
Project Manager