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6
Food and Beverage
Environments
Food and Beverage Environments:
Goal, Recommendation, Strategies, and Actions for
Implementation
Goal: Create food and beverage environments that ensure
that healthy food and beverage options are the routine,
easy choice.
Recommendation 2: Governments and decision makers
in the business community/private sector1 should make
a concerted effort to reduce unhealthy food and bever
age options2 and substantially increase healthier food and
beverage options at affordable, competitive prices.
1 The business community/private sector includes private employers and privately owned and/
or operated locations frequented by the public, such as movie theaters, shopping centers,
sporting and entertainment venues, bowling alleys, and other recreational/entertainment
facilities.
2 Although there is no consensus on the definition of “unhealthy” foods/beverages, the term
refers in this report to foods and beverages that are calorie-dense and low in naturally occur-
ring nutrients. Such foods and beverages contribute little fiber and few essential nutrients and
phytochemicals, but contain added fats, sweeteners, sodium, and other ingredients. Unhealthy
foods and beverages displace the consumption of foods recommended in the Dietary
Guidelines for Americans and may lead to the development of obesity.
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Strategy 2-1: Adopt policies and implement practices to reduce over-
consumption of sugar-sweetened beverages. Decision makers in the
business community/private sector, in nongovernmental organizations, and at
all levels of government should adopt comprehensive strategies to reduce over-
consumption of sugar-sweetened beverages.3
For schools and other locations where children and adolescents are
cared for, potential actions include
• prohibiting access to sugar-sweetened beverages;
• providing a variety of beverage options that are competitively priced and
are recommended by and included in the Dietary Guidelines for Americans;
and
• making clean, potable water available.
For the business community/private sector, nongovernmental organiza-
tions, and governments, potential actions include
• making clean, potable water readily available in public places, worksites,
and recreation areas;
• making a variety of beverage options that are competitively priced readily
available in public places, worksites, and recreation areas;
• implementing fiscal policies aimed at reducing overconsumption of sugar-
sweetened beverages through (1) pricing and other incentives to make
healthier beverage options recommended by the Dietary Guidelines for
Americans more affordable and, for governments, (2) substantial and spe-
cific excise taxes on sugar-sweetened beverages (e.g., cents per ounce of
liquid, cents per teaspoon of added sugar), with the revenues being dedi-
cated to obesity prevention programs;
3 Sugar-sweetened beverages are defined to include all beverages containing added caloric
sweeteners, including, but not limited to, sugar- or otherwise calorically sweetened regular
sodas, less than 100 percent fruit drinks, energy drinks, sports drinks, and ready-to-drink teas
and coffees.
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• supporting the work of community groups and coalitions to educate the
public about the risks associated with overconsumption of sugar-sweetened
beverages; and
• developing social marketing campaigns aimed at reducing overconsumption
of sugar-sweetened beverages.
For the food and beverage industry, potential actions include
• developing and promoting a variety of beverage options for consumers,
including a range of healthy beverage options, beverages with reduced
sugar content, and smaller portion sizes (e.g., 8-ounce containers).
For health care providers, such as physicians, dentists, registered dietitians,
and nurses, potential actions include
• performing routine screening regarding overconsumption of sugar-
sweetened beverages and counseling on the health risks associated with
consumption of these beverages.
Strategy 2-2: Increase the availability of lower-calorie and healthier
food and beverage options for children in restaurants. Chain and quick-
service restaurants should substantially reduce the number of calories served to
children and substantially expand the number of affordable and competitively
priced healthier options available for parents to choose from in their facilities.
Potential actions include
• developing a joint effort (modeled after the Healthy Weight Commitment
initiative) to set a specific goal for substantially reducing the total annual
calories served to children in these facilities; and
• ensuring that at least half of all children’s meals are consistent with the
food and calorie guidelines of the Dietary Guidelines for Americans for
moderately active 4- to 8-year-olds and are competitively priced.
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Strategy 2-3: Utilize strong nutritional standards for all foods and bev-
erages sold or provided through the government, and ensure that these
healthy options are available in all places frequented by the public.
Government agencies (federal, state, local, and school district) should ensure
that all foods and beverages sold or provided through the government are
aligned with the age-specific recommendations in the current Dietary Guidelines
for Americans. The business community and the private sector operating venues
frequented by the public should ensure that a variety of foods and beverages,
including those recommended by the Dietary Guidelines for Americans, are sold
or served at all times.
For government agencies, potential actions include
• the federal government expanding the healthy vending/concession guide-
lines to include all government-owned and/or -operated buildings, worksites,
facilities,4 and other locations where foods and beverages are sold/served;
and
• all state and local government-owned and -operated buildings, worksites,
facilities, and other locations where foods and beverages are sold/served
(including through vending machines and concession stands) adopting and
implementing a healthy food and beverage vending/concession policy.
For the business community/private sector, potential actions include
• the business community and private-sector entities that operate places fre-
quented by the public ensuring that a variety of food and beverage options
are competitively priced and available for purchase and consumption in
4 “Government-owned and -operated buildings, worksites, and facilities” is defined broadly
to include not only places of work but, also, locations such as government-owned and/or
-operated child care centers, hospitals, and other health care/assisted living facilities, military
bases, correctional facilities, and educational institutions.
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these places,5 including foods and beverages that are aligned with the rec-
ommendations of the Dietary Guidelines for Americans.
Strategy 2-4: Introduce, modify, and utilize health-promoting food and
beverage retailing and distribution policies. States and localities should
utilize financial incentives such as flexible financing or tax credits, streamlined
permitting processes, and zoning strategies, as well as cross-sectoral collabora-
tions (e.g., among industry, philanthropic organizations, government, and the
community) to enhance the quality of local food environments, particularly in
low-income communities. These efforts should include encouraging or attracting
retailers and distributors of healthy food (e.g., supermarkets) to locate in under-
served areas and limiting the concentration of unhealthy food venues (e.g.,
fast-food restaurants, convenience stores). Incentives should be linked to public
health goals in ways that give priority to stores that also commit to health-
promoting retail strategies (e.g., through placement, promotion, and pricing).
Potential actions include
• states creating cross-agency teams to analyze and streamline regulatory
processes and create tax incentives for retailing of healthy foods in under-
served neighborhoods;
• states and localities creating cross-sectoral collaborations among the food
and beverage industry, philanthropy, the finance and banking sector, the
real estate sector, and the community to develop private funding to facili-
tate the development of healthy food retailing in underserved areas; and
• localities utilizing incentive tools to attract retailing of healthy foods (e.g.,
supermarkets and grocery stores) to underserved neighborhoods, such as
through flexible financing or tax credits, streamlined permitting processes,
zoning strategies, grant and loan programs, small business/economic devel-
opment programs, and other economic incentives.
5 “Placesfrequented by the public” includes, but is not limited to, privately owned and/or
operated locations frequented by the public such as movie theaters, shopping centers, sport-
ing and entertainment venues, bowling alleys, and other recreational/entertainment facilities.
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Strategy 2-5: Broaden the examination and development of U.S. agricul-
ture policy and research to include implications for the American diet.
Congress, the Administration, and federal agencies should examine the implica-
tions of U.S. agriculture policy for obesity, and should ensure that such policy
includes understanding and implementing, as appropriate, an optimal mix of
crops and farming methods for meeting the Dietary Guidelines for Americans.
Potential actions include
• the President appointing a Task Force on Agriculture Policy and Obesity
Prevention to evaluate the evidence on the relationship between agriculture
policies and the American diet, and to develop recommendations for policy
options and future policy-related research, specifically on the impact of
farm subsidies and the management of commodities on food prices, access,
affordability, and consumption;
• Congress and the Administration establishing a process by which federal food,
agriculture, and health officials would review and report on the possible impli-
cations of U.S. agriculture policy for obesity prevention to ensure that this issue
will be fully taken into account when policy makers consider the Farm Bill;
• Congress and the U.S. Department of Agriculture (USDA) developing policy
options for promoting increased domestic production of foods recom-
mended for a healthy diet that are generally underconsumed, including
fruits and vegetables and dairy products, by reviewing incentives and dis-
incentives that exist in current policy;
• as part of its agricultural research agenda, USDA exploring the optimal mix
of crops and farming methods for meeting the current Dietary Guidelines for
Americans, including an examination of the possible impact of smaller-scale
agriculture, of regional agricultural product distribution chains, and of various
agricultural models from small to large scale, as well as other efforts to ensure a
sustainable, sufficient, and affordable supply of fresh fruits and vegetables; and
• Congress and the Administration ensuring that there is adequate public
funding for agricultural research and extension so that the research
agenda can include a greater focus on supporting the production of foods
Americans need to consume in greater quantities according to the Dietary
Guidelines for Americans.
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T he 2010 Dietary Guidelines for Americans provide science-based recommenda-
tions that Americans aim to maintain energy balance so as to achieve and sus-
tain a healthy weight; emphasize nutrient-dense foods and beverages in their diets;
and reduce their intake of excess calories, such as those attributable to added
sugars and solid fats (as described in Appendix B) (HHS/USDA, 2010). To achieve
these dietary goals, the guidelines identify specific foods to increase and others to
reduce (Box 6-1).
Among the consumer behaviors that the Dietary Guidelines suggest to help
Americans achieve these goals are to (HHS/USDA, 2010)
• consume foods and drinks to meet, not exceed, calorie needs;
• limit calorie intake from solid fats and added sugars;
• increase intake of fruits, vegetables, and whole grains;
• increase intake of fat-free or low-fat milk and milk products and replace
higher-fat milk and milk products with lower-fat options;
• choose water, fat-free milk, 100 percent fruit juice, or unsweetened tea or
coffee as drinks instead of sugar-sweetened beverages;
• choose a variety of foods from protein sources;
• consume fewer foods and beverages high in solid fats, added sugars (includ-
ing sugar-sweetened beverages), and sodium;
• reduce intake of refined grains;
• reduce portion sizes; and
• cook and eat more meals at home rather than eating out and, when eating
out, consider choosing healthier options.
Nutrients that the Dietary Guidelines direct Americans to reduce, such as trans
and saturated fatty acids, sodium, and added sugars, are often added to foods dur-
ing processing. Processing also may result in an increase in caloric density and the
removal of beneficial nutrients, such as fiber (Ludwig, 2011). While processing
of many foods in this way is intended in part to increase their palatability, some
have suggested that it has unintended consequences, in that some of the biologi-
cal mechanisms that help us monitor and control the consumption of calories are
bypassed. The result is said to be an “addictive consumption” of food that leads
to dependence, with physiological symptoms upon withdrawal (Blumenthal and
Gold, 2010; Garber and Lustig, 2011; Gearhardt et al., 2011; Ifland et al., 2009;
Lenoir et al., 2007). While this line of reasoning is speculative, it is likely that
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BOX 6-1
Dietary Guidelines Recommendations for Foods to
Increase and to Reduce
Foods and Nutrients to Increase
• Increase vegetable and fruit intake.
• Eat a variety of vegetables, especially dark-green and red and orange vegetables
and beans and peas.
• Consume at least half of all grains as whole grains. Increase whole-grain intake
by replacing refined grains with whole grains.
• Increase intake of fat-free or low-fat milk and milk products, such as milk,
yogurt, cheese, or fortified soy beverages.
• Choose a variety of protein foods, which include seafood, lean meat and poultry,
eggs, beans and peas, soy products, and unsalted nuts and seeds.
• Increase the amount and variety of seafood consumed by choosing seafood in
place of some meat and poultry.
• Replace protein foods that are higher in solid fats* with choices that are lower
in solid fats and calories and/or are sources of oils.
• Use oils to replace solid fats* where possible.
• Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D,
which are nutrients of concern in American diets. These foods include vegetables,
fruits, whole grains, and milk and milk products.
*Fats with a high content of saturated and/or trans fatty acids, which are usually solid at room tem-
perature. Common examples of solid fats include butter, beef fat, lard, shortening, coconut oil, palm
oil, and milk fat, which is solid at room temperature but is suspended in fluid milk by homogeniza-
tion (HHS/UDSA, 2010).
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Foods to Reduce
• Reduce daily sodium intake to less than 2,300 milligrams (mg) and further
reduce intake to 1,500 mg among persons who are 51 and older and those of
any age who are black or have hypertension, diabetes, or chronic kidney disease.
The 1,500 mg recommendation applies to about half of the U.S. population,
including children and the majority of adults.
• Consume less than 10 percent of calories from saturated fatty acids by replacing
them with monounsaturated and polyunsaturated fatty acids.
• Consume less than 300 mg per day of dietary cholesterol.
• Keep trans fatty acid consumption as low as possible by limiting foods that con-
tain synthetic sources of trans fats, such as partially hydrogenated oils, and by
limiting other solid fats.
• Reduce the intake of calories from solid fats and added sugars.
• Limit the consumption of foods that contain refined grains, especially refined
grain foods that contain solid fats, added sugars, and sodium.
• If alcohol is consumed, it should be consumed in moderation—up to one drink
per day for women and two drinks per day for men—and only by adults of legal
drinking age.
SOURCE: HHS/USDA, 2010.
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reductions in the degree of processing would result in diets more likely to meet the
Dietary Guidelines.
At present, solid fats and added sugars represent approximately 35 percent of
calories consumed by Americans—children, adolescents, adults, and older adults,
and both males and females—and contribute significantly to excess calorie intake
without contributing significantly to overall nutrient adequacy. In an eating pattern
within calorie limits, calories from solid fats and added sugars are more likely to
contribute to weight gain than calories from other food sources. Furthermore, as
solid fats and added sugars increase in the diet, it becomes difficult for individuals
to meet nutrient needs while staying within calorie limits. Most Americans can
accommodate only 5-15 percent of calories from solid fats and added sugars in an
eating pattern that meets nutrient needs within calorie limits (USDA/HHS, 2010).
The amount of calories consumed should vary based on a person’s age, sex,
and physical activity level (see Chapter 5 for recommendations related to physi-
cal activity). Table 6-1 summarizes estimated daily calorie needs by age, sex, and
activity level. Most Americans consume too many calories on a daily basis given
their age, sex, and activity level, and the calories they consume are often high in
added sugars and solid fats rather than the items recommended by the Dietary
Guidelines (Figure 6-1).
RECOMMENDATION 2
Governments and decision makers in the business community/private sector6
should make a concerted effort to reduce unhealthy food and beverage options7
and substantially increase healthier food and beverage options at affordable,
competitive prices.
Food and beverage environments are one of the five critical areas for accel-
erating progress in obesity prevention identified by the committee (Figure 6-2).12
Increasing access to healthy food and beverage options and decreasing consump-
tion of solid fats and added sugars are important steps toward achieving energy
6 The business community/private sector includes private employers and privately owned and/or operated
locations frequented by the public, such as movie theaters, shopping centers, sporting and entertainment
venues, bowling alleys, and other recreational/entertainment facilities.
7 Although there is no consensus on the definition of “unhealthy” foods/beverages, the term refers in this
report to foods and beverages that are calorie-dense and low in naturally occurring nutrients. Such foods
and beverages contribute little fiber and few essential nutrients and phytochemicals, but contain added fats,
sweeteners, sodium, and other ingredients. Unhealthy foods and beverages displace the consumption of
foods recommended in the Dietary Guidelines for Americans and may lead to the development of obesity.
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TABLE 6-1 Estimated Calorie Needs per Day by Age, Sex, and Physical Activity
Levela
Physical Activity Levelb
Sex Age (years) Sedentary Moderately Active Active
1,000-1,200c 1,000-1,400c 1,000-1,400c
Child (female and male) 2-3
Femaled 4-8 1,200-1,400 1,400-1,600 1,400-1,800
9-13 1,400-1,600 1,600-2,000 1,800-2,200
14-18 1,800 2,000 2,400
19-30 1,800-2,000 2,000-2,200 2,400
31-50 1,800 2,000 2,200
51+ 1,600 1,800 2,000-2,200
Male 4-8 1,200-1,400 1,400-1,600 1,600-2,000
9-13 1,600-2,000 1,800-2,200 2,000-2,600
14-18 2,000-2,400 2,400-2,800 2,800-3,200
19-30 2,400-2,600 2,600-2,800 3,000
31-50 2,200-2,400 2,400-2,600 2,800-3,000
51+ 2,000-2,200 2,200-2,400 2,400-2,800
NOTE: Estimates are rounded to the nearest 200 calories. An individual’s calorie needs may be higher or
lower than these average estimates.
aBased on estimated energy requirement (EER) equations, using reference heights (average) and reference
weights (healthy) for each age/gender group. For children and adolescents, reference height and weight vary.
For adults, the reference man is 5 feet, 10 inches tall and weighs 154 pounds. The reference woman is 5 feet,
4 inches tall and weighs 126 pounds. EER equations are from IOM (2002).
bSedentary means a lifestyle that includes only the light physical activity associated with typical day-to-day life.
Moderately active means a lifestyle that includes physical activity equivalent to walking about 1.5 to 3 miles
per day at 3 to 4 miles per hour, in addition to the light physical activity associated with typical day-to-day life.
Active means a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at 3 to
4 miles per hour, in addition to the light physical activity associated with typical day-to-day life.
cThe calorie ranges shown are to accommodate needs of different ages within the group. For children and
adolescents, more calories are needed at older ages. For adults, fewer calories are needed at older ages.
dEstimates for females do not include women who are pregnant or breastfeeding.
SOURCE: HHS/USDA, 2010.
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(Story et al., 2008). Food now is readily available and accessible in many set-
tings throughout the day. The current U.S. food supply contains a large amount
163
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