Welsh S
U.S. Department of Agriculture, Human Nutrition Information Service, Nutrition Education Division, Hyattsville, MD 20782.
J Nutr. 1994 Sep;124(9 Suppl):1799S-1807S. doi: 10.1093/jn/124.suppl_9.1799S.
Atwater charted a new course for nutrition education 100 years ago by using the scientific process to develop dietary guidance to improve public health and well being. Each of the areas of research to which Atwater gave leadership--nutrient requirements, food composition, food consumption, and consumer economics--are essential components in the development of dietary guidance. The emerging science of nutrition was translated into recommendations for a healthful diet by Caroline Hunt in 1916 in the first USDA food guide. Other familiar food guides were the "Basic-7" developed in the 1940's and the "Basic-4" from the 1950's. These early guides focused primarily on getting enough nutrients. By 1970, research was providing evidence of the role of excessive intakes of certain food components in the etiology of chronic disease. With the release of the "Dietary Guidelines for Americans" in 1980, work began on a new food guide to address both concerns about nutritional adequacy and overconsumption. Research involved development of a new food guide and a graphic to illustrate it. Although the time since the release of the new Food Guide Pyramid has been short, its wide acceptance by the professional community, industry, and the media promises to make it an effective nutrition education tool.
100年前，阿特沃特通过运用科学方法制定饮食指南以改善公众健康和福祉，为营养教育开辟了一条新道路。阿特沃特引领的每一个研究领域——营养需求、食物成分、食物消费和消费者经济学——都是制定饮食指南的重要组成部分。1916年，卡罗琳·亨特在第一份美国农业部食物指南中将新兴的营养科学转化为健康饮食建议。其他为人熟知的食物指南有20世纪40年代制定的“基础七大类食物”和50年代的“基础四大类食物”。这些早期指南主要关注获取足够的营养。到1970年，研究开始提供证据表明某些食物成分摄入过量在慢性病病因学中的作用。随着1980年《美国膳食指南》的发布，开始着手制定一份新的食物指南，以解决对营养充足和过度消费的担忧。研究包括开发一份新的食物指南和一个用于说明它的图表。尽管自新的食物指南金字塔发布以来时间不长，但它在专业团体、行业和媒体中得到广泛认可，有望使其成为一种有效的营养教育工具。
