We can all be healthy, promise the new U.S. diet guidelines. Or can we?
Your father's dinner plate featured a meat or fish entree. Vegetables were side items: something starchy, and something green -- both, like the white dinner rolls, slathered with butter. Maybe there was a salad for starters. Almost certainly there was a dessert.
We all feel like we run in circles sometimes. Jeff Gordon does it for a living. The 36-year-old NASCAR legend races and trains almost every day, clocking speeds of 180+ miles per hour, for hours at a time.
Unlike most of us, who can afford a little a daydreaming when our daily routine gets a bit dull, distractions for Gordon can be deadly. He needs his mind focused at all times on his car, on the track, and on the other racers surrounding him.
Gordon has been racing for three decades, for half...
If this is what your dinner plate looks like, the U.S. health and agriculture departments now say, forget about it. The plate should be alive with colorful vegetables such as purple eggplant, dark green kale, and bright orange winter squash - all without butter. If there's any meat at all on the plate, it will be no more than three lean ounces of beef, chicken, or much-preferred fish.
That's not all. You'll need five servings of vegetables, four servings of fruit, three cups of low-fat dairy foods, and 6 ounces of whole grains every single day. Cut back on salt. Eat only healthy oils and no bad fats. Stay away from sweets and sugar-added beverages. Drink very little or no alcohol. Exercise for at least 30 minutes every day. Or better still, exercise for 60 to 90 minutes daily.
We all need to eat better. But this is just not a reasonable target, says nutritionist Annette Dickinson, PhD, president of the Council for Responsible Nutrition, a trade association of dietary supplement manufacturers.
"I think there is a risk of these guidelines setting people up for failure," Dickinson tells WebMD. "We know that people already aren't doing what the last guidelines said. Yet these are more stringent. It is good to have a goal to shoot for. But this is just not a real-life solution."
Don't Let It Scare You
Arguably, few have done more to change the American diet than Mark Bittman, author of the weekly New York Times cooking column "The Minimalist." Bittman's best-selling 1998 How to Cook Everything toned down the buttery rich recipes of James Beard and Julia Childs. His claim to fame - soon to be demonstrated in a new PBS series in which famous U.S. chefs will challenge him to make simpler versions of their signature dishes - is that modern times call for lower-fat, simpler recipes.