What’s For Dinner? San Diego Experts Examine New USDA Dietary Guidelines
Monday, January 11, 2016
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The new American Dietary Guidelines published Thursday by the U.S. Department of Agriculture include a reduction in the amount of added sugar and saturated fats people should consume daily to fewer than 10 percent of daily calories each. The USDA also recommends limiting sodium to less than 2,300 milligrams per day.
Based on the guidelines, what should be on the average San Diegan's plate at breakfast, lunch and dinner? How will following the USDA guidelines impact health?
Cheryl Anderson, an assistant professor of preventive medicine at UC San Diego School of Medicine who also sat on the scientific advisory committee for the 2015 Dietary Guidelines, and Sonia Tucker, quality improvement director for La Maestra Community Health Centers discuss the new guidelines Monday on Midday Edition.
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