A Guide to the New Dietary Guidelines

Dear Eating Right: What is the difference between the recently issued Dietary Guidelines and the old ones? How should I use them?

--JENNIFER DANIELS

Los Angeles

Dear Jennifer: The major difference between the third edition of the “Dietary Guidelines for Americans” booklet and previous editions is simply a matter of approach. Formerly, the list of seven principles for good health appeared to be a set of rules and regulations. Consumers were advised to “maintain desirable weight” and to “avoid too much sugar and sodium.”

Now the emphasis is different: the guidelines stress moderation, describing their potential benefits, rather than the problems you might face if you don’t follow them.

When the “Dietary Goals for the United States” booklet was first released in 1977 by a Senate Select Committee, the idea was to provide nutrition advice to Americans that would enable them to take responsibility for maintaining their health and reducing their risk of illness. Since that time, a government panel of experts has made adjustments in the recommendations based on available scientific knowledge.

Although the third edition contains more than 47 changes in the text that accompanies each guideline, the basic advice remains the same: since no one food supplies all the essential nutrients in the amounts the body needs, you should still “eat a variety of foods” each day. These include: breads, cereals and grains; fruits and vegetables; meat, poultry, fish, eggs, dry beans and peas; and dairy products such as milk, cheese and yogurt. Drinking alcohol in moderation is still advised.

The change from a prohibitive tone is most obvious in the remaining guidelines:

“Choose a diet low in fat, saturated fat and cholesterol”: Formerly, the guidelines said consumers should “avoid too much fat, saturated fat and cholesterol.” The accompanying text pointed out that eating these fats could increase blood cholesterol and that an elevated blood cholesterol can raise your risk of heart disease. The new edition uses a more positive approach. It offers more tips for food selection and gives specific recommendations for the amount of each food that is desirable to avoid these diseases.

“Choose a diet with plenty of vegetables, fruits and grain products”: Since grains, fruits and vegetables are excellent sources of fiber as well as some other nutrients, they are now specified as foods to include in the diet more frequently. Previously, the guidelines said “eat foods with adequate starch and fiber” for good health.

“Maintain healthy weight”: Desirable weight is no longer determined by the Metropolitan Insurance Weight Table. Under the new guidelines, individuality is a key in assessing what is a healthy weight for you. It will be determined by your overall body ratio of fat to muscle and by your waist-to-hip ratio. The focus will be on fitness and exercise, not on fatness.

Although most health groups, including the American Dietetic Assn., view the guidelines booklet as a valuable tool to educate the public, one consumer group complained that it doesn’t go far enough. “This is a Band-Aid,” said Jayne Hurley, associate nutritionist at the Center for Science in the Public Interest, “the American diet needs surgery.”

But Betty Peterkin, executive secretary of the Dietary Guidelines committee, explains “This booklet is not intended to tell everything that everyone needs to know about choosing a healthful diet.” She explains that if you need help incorporating these goals into daily living, the U.S. Department of Agriculture has prepared a series of practical publications, called “Eating Right the Dietary Guidelines Way,” that explain how to select and prepare foods using the Dietary Guidelines. Topics include: how to plan menus; how to prepare bag lunches, snacks and desserts; and how to eat out using the Dietary Guidelines.

If you would like a free copy of the new Dietary Guidelines booklet and information on how to order the other publications, write to: Consumer Information Center, Dept. 514X, Pueblo, Colo., 81009.

The graham cracker crust and crumb topping add dietary fiber to this reduced - sugar - and - fat fruit pie.

PINEAPPLE-APRICOT PIE

1 cup graham cracker crumbs

3 tablespoons margarine

1 (15 1/4-ounce) can crushed pineapple, in juice

1 (16-ounce) can apricot halves, in juice

1/4 cup sugar

3 tablespoons cornstarch

1/2 teaspoon ground cinnamon

2 teaspoons lemon juice

Combine crumbs and margarine until thoroughly mixed. Reserve 1/4 cup mixture. Press remaining crumb mixture into 8-inch pie plate, covering sides and bottom completely. Bake at 375 degrees 5 minutes or until firm. Cool.

Meanwhile, drain pineapple and apricots, reserving 1 cup combined juice. Coarsely chop apricots. Combine sugar, cornstarch and cinnamon in saucepan and stir in combined juice. Cook over low heat, stirring constantly until thickened. Remove from heat. Add pineapple, apricots and lemon juice. Mix well. Spoon filling into crust, then sprinkle remaining crumb mixture over top of filling. Chill until set. Makes 8 servings.

This pudding contains less than half the usual amount of sugar in a traditional bread pudding, thanks to nonfat milk. Also, raisins and whole - wheat bread add fiber.

RAISIN-WHOLE-WHEAT BREAD PUDDING

1 1/2 cups whole-wheat bread cubes

1/3 cup raisins

2 tablespoons sugar

3/4 teaspoon ground cinnamon

1 egg

1/4 teaspoon vanilla

1 1/4 cups nonfat milk

Place bread cubes in 1-quart casserole. Sprinkle with raisins. Combine sugar and cinnamon. Stir in egg and add vanilla. Heat milk, then slowly stir into egg mixture. Pour over bread.

Bake at 325 degrees until knife inserted in center comes out clean, about 40 minutes. Makes 4 servings.

This quick bread contains less fat, cholesterol, sugar and sodium than many traditional squash breads. Use in place of iced cake for dessert.

ZUCCHINI BREAD

1 cup whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3 egg whites

1/2 cup sugar

1/3 cup oil

1 1/2 teaspoons vanilla

2 cups coarsely shredded zucchini, lightly packed

Combine flours, baking powder, cinnamon, soda and salt. Beat egg whites until frothy. Add sugar, oil and vanilla. Continue beating 3 minutes. Stir in zucchini and mix lightly. Stir in dry ingredients just until moistened. Pour into greased 5x3-inch loaf pan.

Bake at 350 degrees 40 minutes or until wood pick inserted in center comes out clean. Cool on rack. Remove from pan after 10 minutes. To serve, cut into 18 slices, about 1/2-inch thick. Makes 1 loaf.

Recipes from “USDA’s Home and Garden Bulletin No. 232-9,” “Making Bag Lunches, Snacks and Desserts Using the Dietary Guidelines.”

Only questions of general interest will be printed. Eating Right cannot respond to inquiries regarding therapy for a specific ailment, nor is this column designed to replace medical advice. Send diet and health questions to Eating Right, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

Dietary Guidelines for Americans

--Eat a Variety of Foods

--Maintain Healthy Weight

--Choose a Diet Low in Fat, Saturated Fat and Cholesterol

--Choose a Diet With Plenty of Vegetables, Fruits and Grain Products

--Use Sugars Only in Moderation

--Use Salt and Sodium Only in Moderation

--If You Drink Alcoholic Beverages, Do So in Moderation

Source: U.S. Department of Agriculture and U.S. Department of Health and Human Services