By Kathie Swift M.S., R.D.
The nutritional icon, the pyramid, will be revamped in 2005 after scrutiny from a variety of nutritionists and health groups. Spa nutritionists shed light on the debate.
Look around. You’ll find it on food packages, posters, books, and in school classrooms. The USDA Food Guide Pyramid is still the reigning nutritional icon that guides Americans’ diets. But its term limits have long been surpassed by knowledge that beckons a strategic makeover from bottom to top. As the nutritionally-linked epidemics of obesity, heart disease, and diabetes surge, many nutrition-minded groups have created their own diet theories compounding the confusion consumers face in choosing which diet to follow.
The Pyramid, once the supermodel of nutritional guidance, is worn out after years of service to political powers and agricultural surpluses. The time is ripe for the Pyramid to be reborn amidst the wisdom gained from the refined, hydrogenated, and super-sized mistakes of the past. The nutrition engineers responsible at the Department of Agriculture’s Center for Nutrition Policy and Promotion are now meditating and mediating over the new design plans. They recognize that the Pyramid messages must compete with the glitz and glamour of popular diets that are fueling a nation of confused eaters “Atkinizing” over every carbohydrate, even if it is packaged in a calorie-conscious carrot or banana.
Past Meets Present in the Pyramid Process
Prior to October 2003, professionals and consumers across the country were polled regarding their opinions on the Pyramid. The results have left the U.S. Dietary Guidelines Advisory Committee, a group of top nutrition and health experts from the American Dietetic Association (ADA) with a lot to talk about. Corporate food industry interests are certainly at stake as experts mull over ways to improve the Pyramid.
Once discussions and testings are completed, the new model, fully loaded with accompanying materials, will be published in the Federal Register for comment once again. All of this must be completed before the Pyramid’s due date of winter 2005.
Pyramid Reflections from Spa Nutritionists
I checked in with some spa nutritionists and docs to obtain their views and recommendations on the proposed Pyramid.
“It has potential but…” was the most frequent response. Nutritionists generally agreed that the Pyramid has potential but falls short as a guide for personalized nutritional counseling. Dr. Wendy Bazilian, Nutrition Specialist at the Golden Door uses the Pyramid as a springboard for lively discussions, but prefers to teach using a plate. “A client can relate to this through their power of observation. Food portions and quality along with the sensory and celebratory aspects of eating are naturally associated with the beauty of the plate.”
Red Mountain Spa once had a version of the Pyramid that better reflected the recommendations of the American College of Sports Medicine and the ADA, but nutritionist Ralph Ofcarcik notes that “our attempt was primarily designed to increase the need for healthy oils and temper the recommended intake of carbohydrates. However, we ceased using it due to the varying goals and conditions of our guests.”
Canyon Ranch has a “nutritionally-intelligent” Pyramid, a design that is vastly different from the current U.S. Food Pyramid. Like the Mayo Clinic Pyramid, it boasts a notable foundation of nutrient-dense vegetables and fruits tactically positioned in place of the bread and cereal group. Canyon Ranch nutritionists also concur that the Pyramid serves a useful purpose as a graphic for group education classes to discuss various topics such as “the forgotten nutrient – water.” It is not just a tool for tailored nutritional consultations.
Others, including two spa nutritionists, suggested inverting the Pyramid. Brenda Jaeck of New Age Health Spa thinks that “the Pyramid might be a clearer visual if it was turned upside down, where the foods you are supposed to eat more of are on the top and the foods you are supposed to eat less of are on the bottom.” Ofcarcik agrees that “from a symbolic standpoint, categories on top should be our prized foods, not those to limit or avoid.”
“Create distinguished subdivisions.” A priority noted by all our nutrition experts was to improve the quality of the foods represented within each group to reflect the healthiest choices. Carbohydrates from whole grains should be distinguished from refined grains and fats from such plant sources as nuts, seeds, olives/olive oils, and avocadoes should be encouraged over animal-based fats found in high-fat dairy, butter, and fatty meats.
All of the nutritionists were familiar with Dr. Walter Willett’s Healthy Eating Pyramid and applaud his attempt to enhance the Pyramid by making a clearer distinction among the types of foods. Dr. A. Gordon Reynolds, Green Valley Spa Medical Director, is not a fan of symbols but agrees with Dr. Willett’s Pyramid if a Pyramid is to be used. However, he would, “like to see some reference to glycemic index.”
Another concern raised regarding Dr. Willett’s Pyramid by Canyon Ranch nutritionists and Dr. Bazilian is the unspecified, very liberal allotment of healthy fats and oils at its base. We cannot ignore the undeniable fact that even healthy fats and oils provide approximately two and a half times more calories per gram than carbohydrates or proteins. As the science of nutritional genomics unfolds and furthers individualization, we will better understand that a certain amount of fat helpful to one may be harmful to another.
“One size does not fit all…but a dozen might.” All the spa nutritionists agreed that it is a challenge to create one food Pyramid that adequately reflects age and gender differences as well as cultural and ethnic diversity. Another major concern that Pyramid overhaulers have is calculating the right calorie levels and serving sizes. Terry Shaw, licensed dietitian at Lake Austin Spa Resort, stresses that “clear indication of what constitutes a serving is crucial for weight management.” Dr. Bazilian agrees that “realistic servings” in quantitative and understandable terms are a must for consumers.
The USDA plans to create twelve different calorie levels from 1,200 to 3,200 calories with the accompanying number of servings and appropriate serving sizes indicated. Illustrating the varying energy needs of different individuals will require a significant overhaul and expansion of the current Pyramid.
Pearls & Predictions
If “a picture is worth a thousand words” and it is true that “we eat with our eyes,” let’s hope that the new food Pyramid is a visual that really catches our attention and influences a dramatic change of plate. I predict we’re in for a wholesome surprise when it makes its final debut. But for now, its back to the drawing board and just for the fun of it, create your own in the meantime. Your refrigerator is hungry for a new picture!
May/June 2004
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