Nutrition Partners
Nutrition Partners
U.S. veterans and nonveterans fall short in meeting dietary recommendations
Serving Our Veterans through
*Graph Notes: Healthy Eating Index (HEI) components and scores are based on the HEI-2012. In the HEI-2010, added sugars and solid fats are in the empty calories component. Added sugars include cane and beet sugar, syrups, and other caloric sweeteners. Solid fats are fats found in meats, poultry, dairy products, hydrogenated vegetable oils, and some tropical oils. Source: USDA, Economic Research Service analysis or National Health and Nutrition Examination Survey data, 2015-2016.
Richard L. Roudebush VA Medical Center (IN) Amber Ray, RD
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“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison. Healthy eating is an essential element to the overall health and well-being of individuals.
As we celebrate our nation’s heroes on Veterans Day, it is crucial to recognize that many men and women who have served now face nutrition concerns such as obesity,malnutrition, and food insecurity. Consuming a healthy diet promotes wellness and can lower healthcare costs.
in the Dietary Guidelines for Americans, jointly published every five years by the USDA and the U.S. Department of Health and Human Services. It was found that Veterans consume too many empty calories from added sugars and solid fats, while intake of whole grains, fruits, and vegetables are under the recommended amounts. The Department of Veteran Affairs (VA) offers a variety of programs for our Veterans that focus on nutrition and diet improvement. Registered Dietitian Nutritionists (RDN) within VA’s Nutrition and Food Services serve as medical nutrition therapists for Veterans and their families.
are cooking demonstrations hosted by VA RDNs envisioned to educate Veterans and their families on healthy cooking. The Veterans try new foods and gain confidence preparing nutritious meals on their own. In 2019, food insecurity impacted approximately 76% of the United States’ veteran population. Food insecurity occurs when individuals have limited access to enough food due to a lack of economic resources. In addition to the lack of available healthy food choices, inadequate access can increase the risk of malnutrition. VA primary care conducts screenings to evaluate malnutrition and food insecurities. The RDN can perform a nutrition focused physical exam to determine if malnutrition is present and provide intervention.The Veteran may also be referred to social workers who can help them find supplemental food sources. Veterans have a wide selection of private and public food and nutrition assistance programs to alleviate food insecurity. The primary source of assistance is USDA’s Supplemental Nutrition Assistance Program (SNAP). A national partnership between Feeding America food banks and VA medical centers has established on-site
Obesity contributes to over 300,000 deaths per year and increases the risk of other comorbidities such as diabetes, hyperlipidemia, hypertension, coronary artery disease and several cancers including colon and kidney.Not only is obesitya common health condition among the general population, but it is also a significant worry in the Veteran population.
The MOVE! Program
This program is a weight management health promotion program designed to encourage healthy eating behavior, increase physical activity and assist in losing even a small but impactful 5-10% weight loss. One of the many tools to help educate Veterans to achieve a more balanced and healthy diet is the Healthy Teaching Kitchen project. These
The USDA’s Economic Research Service found
(see graph next page) that, much like other Americans, Veterans do not follow many of the recommendations
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