Ohio Department of Aging Nutrition Guidelines and Resources

The Ohio Department of Aging provides guidelines and resources to support nutrition program service providers. Resources include a nutrition checklist for clients, a summary of federal dietary guidelines, tools to help determine appropriate serving sizes of certain foods and suitable dietary choices for people with diabetes.

Form ODA0010: Determine Your Own Nutritional Health

Summary of Dietary Guidelines - The U.S. Department of Health and Human Services and the U.S. Department of Agriculture publish "Dietary Guidelines for Americans," which provide science-based advice to promote health and reduce risk for major chronic diseases through diet and physical activity. Here is a summary of those recommendations:

• Reduce daily sodium rate to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 or older and those of any age who are African Americans or have hypertension, diabetes or chronic kidney disease.
• Consume less than 10 percent of calories from saturated fatty acid 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 choosing food that contain synthetic choices 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 food that contains solid fats, added sugars and sodium.
• Consume foods fortified with vitamin B12, such as fortified cereals  or dietary supplements.
• If alcohol is consumed, it should be consumed in moderation.
• Increase physical activity and reduce time spent in sedentary behaviors.
• Maintain appropriate caloric balance between each stage of life: childhood, adolescence, adulthood, pregnancy and breast feeding, and older age.
• Follow food safety recommendations when preparing and eating foods to reduce the risk of foodborne illnesses.

Serving Sizes for Breads and Bread Alternates - Use this chart to determine the proper serving size for certain breads and bread alternates. Whole grain products are preferred.

Serving Sizes for Milk and Milk Alternates - Use this chart to determine the proper serving size for certain milk products and milk alternates.

Serving Sizes for Meat and Meat Alternates – Use this chart to determine the proper serving size for certain meat and meat alternates.

Carbohydrate Choices Menu - The amount of carbohydrates you consume and the timing of your meals, rather than the source of carbohydrates, are the keys to controlling blood-sugar levels. One carbohydrate choice is equal to 15 grams of carbohydrates. This sample menu illustrates how carbohydrate choices can be used to plan a diabetic meal.