Dairy Nutrition News

New Dietary Guidelines Move Food Pyramid Closer to the Farm

Wed, 07 Jan 2026 20:43:25 GMT

The White House delivered a simple but clear message to Americans today: Eat real food.

“We are finally putting real food back at the center of the American diet. Real food that nourishes the body, restores health, fuels energy and builds strength,” says Secretary of Agriculture Brooke Rollins. “This pivot also leans into the abundant, affordable and healthy food supply already available from America’s incredible farmers and ranchers. By making milk, raising cattle and growing wholesome fruits, vegetables and grains, they hold the key to solving our national health crisis.”

In the “most significant reset of federal nutrition policy in decades,” the White House released the Dietary Guidelines for Americans, 2025–2030 . The updated pyramid inverts the 1992 USDA version by prioritizing:

Protein (1.2 to 1.6 grams of protein per kilogram of body weight per day, an increase from 0.8 grams)
Dairy and healthy fats as the foundation
Vegetables (3 servings per day)
Fruits (2 servings per day)

Unlike the old pyramid’s grain-heavy base and processed carbs, new recommendations limit whole grains to 2 to 4 servings per day and added sugars and highly processed oils should be avoided entirely.

Eat More Protein

Rollins says the previous dietary guidelines demonized protein in favor of carbohydrates.

“These guidelines reflect gold standard science by prioritizing high-quality, nutrient-dense protein foods in every meal,” Rollins says. “This includes a variety of animal sources, including eggs, poultry, seafood, and red meat, in addition to plant-sourced protein foods such as beans, peas, lentils, legumes, nuts, seeds and soy.”

To put the new protein recommendations into perspective, Sigrid Johannes, executive director of government affairs for the National Cattlemen’s Beef Association, says for folks who should be consuming 1.6 grams of protein per kilogram of body weight that’s a 100% increase in recommended daily protein intake.

Dairy’s Seat at the Table

Dairy emerged in a strong position under the new dietary guidelines, with federal nutrition guidance supporting dairy at all fat levels for the first time.

“One of the key messages they’re telling consumers is eat dairy and eat dairy at all fat levels — that’s whole milk, cheese and butter,” says Matt Herrick of the International Dairy Foods Association. He calls it “a significant watershed moment,” reflecting how many families currently eat and shop today.

Echoing Herrick’s perspective, National Milk Producers Federation President and CEO Gregg Doud adds by better recognizing both fat and protein, the guidelines give a fuller picture of dairy’s nutritional value.

“Not all fats are created equal, and because the guidelines acknowledge this, dairy’s benefits are better reflected in this iteration of the guidelines,” Doud says.

When it comes to protein, consumer demand is reshaping the category, with cottage cheese at its highest level since the 1980s because of the high-protein trend, Herrick notes.

“Consumers are looking at labels more than ever and trying to find cleaner, less processed foods. Dairy fits that bill. Most products have just a handful of ingredients, and they’re all high in protein. People are turning to protein for growth, energy and overall health, and we’re going to continue to see consumers look to dairy to fulfill their protein and healthy fats needs,” Herrick says.

The processing sector has grown alongside the rising demand for dairy, reflecting both increased production and changing consumer preferences. Roughly $8 billion has been invested in new processing facilities from 2022 to 2025, with another $11 billion expected through 2028.

“We’re going to continue to see investments in processing facilities — new plants, updated lines and more capacity — to meet growing consumer demand for dairy protein and healthy fats,” Herrick notes.

Eat More Meat and Poultry

When it comes to meat and poultry, Julie Anna Potts, Meat Institute President and CEO, says Secretary Rollins and Secretary Kennedy’s leadership have simplified the dietary guidelines making it clear meat is a protein powerhouse.

“Robust scientific evidence demonstrates that meat is a rich source of high-quality protein, essential vitamins and highly bioavailable minerals that support human health throughout the lifespan,” Potts says.

Kansas beef producer Marisa Kleysteuber describes the new “commonsense” dietary guidelines as “exciting and refreshing.”

“As beef producers we are blessed to work with a ruminant animal that can utilize Mother Nature’s production of cellulose from rain and sunshine and then convert it to one of the most nutrient rich proteins there is,” she says. “Whether the consumer is desiring an organic, grass fed or corn fed beef product, there are cattlemen and women all over the U.S. who put their heart into raising these cattle to produce a nutritious and delicious product that we have always believed in and now our leaders are standing behind the ranchers and farmers of America.”

Quintessentially American foods such as burgers, steaks, pork chops and Easter hams can remain a staple of American households, and the guidelines go so far as to recommend parents introduce nutrient-dense foods, including meat, early and continue focusing on “nutrient-dense foods such as protein foods” throughout childhood.

“America’s pork producers appreciate the 2025 dietary guidelines putting pork front and center on the plate. They took note of producer concerns and rightly gave pork and other high-protein, nutrient-dense and delicious meats their due when it comes to Americans’ health and dietary habits,” says Rob Brenneman , National Pork Producers Council president-elect and pork producer from Washington, Iowa.

Maddie Hokanson , a Minnesota pork producer and mother of two, says the new dietary guidelines’ strong emphasis on protein is a positive for the pork industry. She believes the new guidelines, paired with pork’s quality nutrition and versatility, bring together the perfect opportunity to increase pork consumption and demand in the U.S.

“As pig farmers, we are proud to produce a meat product that is packed with high-quality protein, while also being nutrient-dense with many essential vitamins and minerals,” Hokanson says. “As a parent to young children, I see both the physical and cognitive benefits of prioritizing protein in the diet at all ages, and I’m excited to see what the short- and long-term effects of this recommendation will be.”

Three Servings of Veggies and Two Servings of Fruit

Dairy and meat weren’t the only items at the top of the new dietary pyramid. Fresh fruits and vegetables were also given top billing.

“Diets rich in vegetables and fruits reduce disease risk more effectively than many drugs,” says Robert F Kennedy Jr., Secretary of Health.

The new dietary guidelines recommend three servings of vegetables and two servings of fruit per day. Like past editions of the dietary guidelines , the new guidelines recommend Americans eat “a variety of colorful, nutrient-dense vegetables and fruits” and advises whole produce items be eaten “in their original form.” Though not explicitly stated, the updated guidelines also call out “frozen, dried, or canned vegetables or fruits with no or very limited added sugars” as good options.

“Today’s dietary guidelines reinforce the critical role fruits and vegetables play in overall health,” says Mollie Van Lieu, International Fresh Produce Association vice president of nutrition and health, in the group’s response. “Scientific evidence consistently shows that fruits and vegetables should make up the majority of what people eat. The Administration’s focus on whole foods is an opportunity to increase fruit and vegetable intake, as they are the most nutrient-dense foods available.”

Rollins Teases Plan to Expand Real Food Retail Accessibility

There was more than the new dietary guidelines announced at the press event. Rollins mentioned upcoming changes at retail she says would increase the accessibility of whole, healthy foods to those in food deserts.

“Soon, USDA will finalize our stocking standards,” she says, explaining retailers that take SNAP benefits are bound by the stocking standards. “Very soon we will be finalizing that rule that will mandate all 250,000 retailers in America to double the type of staple foods they provide for America’s SNAP households. This means healthier options will be in reach for all American families, regardless of circumstance, at levels never seen before in our country.”

Grains and Oilseed Industry Focuses on Positives

In terms of grains, in its guidance USDA recommends Americans “focus on whole grains, while sharply reducing refined carbohydrates.” The National Association of Wheat Growers (NAWG) shared mixed reactions to the changes.

“We appreciate the continued recognition of whole grains as an essential part of Americans’ diets,” said a spokesperson with NAWG in a statement to Farm Journal. “However, we are concerned that some portions of the new guidelines around grains and wheat are unintentionally confusing. Wheat, wheat flour, and foods made from wheat have been nutrient-rich, life-sustaining staples for tens of thousands of years and deserve clear, continued support as a central part of our nation’s diet.”

The American Soybean Association (ASA) focuses on the positives saying it highlights the importance of increased protein consumption, including plant-based proteins, such as soy-based foods. They also emphasize prioritizing healthy fats, including oils rich in essential fatty acids like soybean oil.

ASA says an addendum continues to call into question the process of soybean oil extraction, which it says is scientifically proven to be safe for human health.

“Soybean oil and soy protein play a critical role in the health and nutrition of Americans,” says Scott Metzger, ASA president and Ohio farmer, in a press release. “We remain deeply concerned by the rhetoric and selectively cited studies regarding the health and safety of soybean oil in DGA supporting material.”

Metzger says soybean growers will continue to work with the administration and educate MAHA commission leadership on the health benefits of soy-based foods and soybean oil.

The National Oilseed Processors Association (NOPA) echoed those concern: “Vegetable oils, or “seed oils” as they’re sometimes referred to, are a significant provider of essential fatty acids and remain a safe and cost-effective source of dietary fats in the American diet, as they are globally,” said a NOPA press release. “However, some appendices rely on a narrow evidence base with limited citations, which is concerning given the administration’s rhetoric questioning the safety of certain vegetable oils despite an established scientific consensus.”

NOPA also argues oilseeds support the production of affordable meat, dairy and eggs as meal produced from oilseeds are a key component of livestock diets.

Food: A Serious Quest at Olympics

Fri, 20 Nov 2020 05:49:14 GMT

PYEONGCHANG, South Korea (AP) — First, U.S. snowboarding star Chloe Kim tweeted about being “down for some ice cream” while competing in Pyeongchang, then about being “hangry” because she hadn’t finished her breakfast sandwich.

Clearly, food is a big deal for Olympians, and it’s usually much more complicated than ice cream and sandwiches: the very specific, highly calibrated fuel they put in their bodies — for energy, for health, for warmth, for a psychological and physiological edge — is an important part of what makes them excel.

Korean food is some of the world’s finest — savory, salty soups with fish so tender it falls off the bone; thick slabs of grilled pork and beef backed with spicy kimchi that many Korean grandmothers swear cures the common cold. But it’s very different from what many foreign Olympians are used to.

“What I recommend for athletes right now in competition mode is to be as safe as possible. This might happen once in a lifetime; you don’t want to blow it with just having an upset stomach because you’ve eaten something that’s different to what your body’s used to,” Susie Parker-Simmons, a sports dietitian for the U.S. Olympic Committee in Colorado Springs, Colorado, said in an interview in Pyeongchang. “I say, as soon as the games is over, go at it; enjoy, be adventurous.”

FEEDING THE ATHLETES

The U.S. team has its own chefs and dietitians, as well as two “nutrition centers” here. And then there’s the food at two athletes villages, where nearly 3,000 athletes from 90 different countries — most of whom strictly follow unique food routines — get fed.

The goal is to provide lots of everything.

The two villages each have massive, 43,055-square-foot dining rooms where nearly 500 chefs and cooking assistants provide a combined 18,000 meals per day. Each dining room is open 24 hours a day and offers about 450 different types of food in buffets that include Western, Asian, Korean, Halal, Kosher, vegetarian and gluten-free dishes, David Kihyun Kwak, the director of food and beverage at the Pyeongchang Olympics, said in an interview.

To determine what to serve at Pyeongchang, Kwak’s team analyzed food data for the past five Olympics and also worked closely with other nations’ nutrition specialists.

The amount of raw ingredients used each day to feed the athletes is staggering: 1,540 pounds of beef, 992 pounds of eggs, 771 pounds of lamb, 440 pounds of bacon, 374 pounds of chicken, 220 pounds of rice, 7,495 pounds of fruits and vegetables, about 15,000 pieces of bread and 800 pizzas.

FOOD SAFETY

Most Olympic athletes don’t eat outside of the villages because of worries about the purity of ingredients, Kwak said. The United States did tests before the 2008 Beijing Olympics that found some local chicken contained enough steroids to trigger positive test results.

Experts examine ingredients closely for possible contamination that could threaten athletes’ health or disrupt doping tests. South Korea’s Ministry of Food and Drug Safety has sent more than a dozen food safety specialists to take ingredients samples to buses equipped with fast-testing laboratories to look for potential problems before the food even gets eaten.

HOME COOKING

Finland’s Riikka Valila, the oldest women’s ice hockey player in Olympic history at 44, likes the food options here but misses the “really good bread” back in Finland. She said some of her teammates on gluten-free diets have brought food from home.

The Americans shipped over 85 pallets, each about 6 feet tall and 3 feet deep and wide, filled with pastas, sauces, peanut butter, grains and plants like quinoa, and spices, Parker-Simmons said.

There’s food meant to help with performance and recovery, but there’s also “psychological food,” which Parker-Simmons explains like this: Say an athlete training her whole life for the Olympics fails. She takes it hard; she stops eating. This is when the dietitians will turn to something special — a Reese’s Peanut Butter Cup, maybe, or Cheez-Its.

Vincent Zhou, a U.S. figure skater, said he needs a lot of carbs, “before, between and after sessions,” to fend off fatigue. “It hasn’t been very difficult finding comfort food,” he said.

EATING FOR PERFORMANCE

The work to optimize nutrition can seem as thorough as the work to perfect the sports skills.

Dietitians have to regularly test cross-country skiers, for instance, who have the highest energy expenditure of any sport in the world, Parker-Simmons said. An average-sized woman will need 4,000 calories or more per day to train and compete; a typical man needs about 7,000 calories, she said. Ski jumpers, on the other hand, sometimes have to drop 10 kilograms below their natural body weight, while keeping up their muscle mass and energy.

FANS SPLIT ON KOREAN FOOD

Foreign fans, of course, have their own food worries and routines.

South Korean officials have tried to provide menus in English and other languages to thousands of local restaurants. And the Korea Tourist Organization has published a brochure, complete with a hotline in English, Japanese, Korean and Chinese, that outlines “must eat” dishes and where to find them.

Some tourists embrace the exotic.

“I was impressed with the little fish, the eyes and everything,” Julie Thibaudeau, 53, from Quebec, said as she celebrated her son’s gold medal in mogul skiing in a local Pyeongchang restaurant. “I tried, and it was salty, but it was good. And after that I had a good glass of ... beer.”

Others play it safe. Very safe.

“We found Papa John’s (pizza) today, which was literally life-changing because ... we haven’t eaten a lot for the last few days,” Rachel Basford, 31, a teacher in Shanghai who’s from Kent, England, said while drinking in a fried chicken restaurant. “I’m not that adventurous when it comes to trying local foods. I just like to eat British food in various places around the world.”

Asked if she planned to try Korean food she said, with a laugh: “No. Absolutely not. We’re going to Seoul tomorrow so there’s the McDonald’s at Seoul Station, so that should be good.”

WILLPOWER IN THE DINING HALL

For the athletes, sheer abundance can be a danger.

When U.S. figure skater Adam Rippon got to Pyeongchang a coach told him about the last Winter Games in Sochi, when one of her athletes became very excited about all the food available even as his performance in training tanked.

The coach finally understood what was happening when the athlete donned his costume for the short program: “He’d been in the cafeteria the whole time; he’d gained seven pounds before the competition,” Rippon said with a laugh. “And my coach is sitting next to me, and he was like, ‘ha, ha, ha, ha,’ and he turned to me and said, ‘You’d better not get fat while you’re here.’”

Chloe Kim, by the way, finally got her ice cream — and a gold medal. She could be seen eating her treat while being swarmed by reporters.

Copyright, The Associated Press

Can potatoes ease anxiety and depression?

Mon, 01 Nov 2021 19:28:35 GMT

Fresh Solutions Network , supplier of Side Delights potatoes and onions, is one of many fresh produce companies promoting recent research that shows a link between more vegetables and a better state of mind.

At the American Psychiatric Association’s 2019 Annual Meeting in San Francisco, Dr. Konstantinos Argyropoulos said that people who adhere to a Mediterranean diet — a lot of vegetables, healthy fats, medium amounts of protein, less grains, less dairy, less sugar — are less likely to develop symptoms of depression later on in life, according to a Fresh Solutions news release.

“ Potatoes have a high-satiety factor and are extremely versatile — making them the perfect addition to a vegetable-based diet plan that can not only improve overall health but can help relieve depression,” Kathleen Triou, Fresh Solutions president and CEO, said in the release.

Healthline articles cited studies that showed after clinically depressed participants ate a modified Mediterranean diet for three months, their symptoms were significantly better.

In the other study, Spanish researchers found people who closely followed the Mediterranean lifestyle were 50% less likely to develop depression than those who didn’t, according to the release.

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4 Considerations for Choosing the Best Electrolyte for Your Calves

Thu, 11 Nov 2021 20:05:14 GMT

Scours results in more than 56% of all calf deaths prior to weaning. An effective electrolyte system is one of the best ways to prevent that.

Source: Purina Animal Nutrition

Scours has long been a major health issue for most calf raisers. Calves can scour anywhere from day one up until they are weaned at 8 weeks of age, making health challenges resulting from scours the leading cause of mortality and morbidity in calves. According to the National Animal Health Monitoring Dairy Study, more than 56% of all death loss prior to weaning results from scours.[1]

Scours is a particular challenge for many calf raisers because finding a consistent and reliable prevention and treatment protocol, with the array of products available in today’s market, can be a daunting task. That’s according to Devin Hyde, a calf and heifer Specialist with Purina Animal Nutrition, located in Minnesota.

Calves can get scours from a variety of pathogens and one thing is for certain: When that happens, the effects they may experience include electrolyte loss, dehydration and increased risk of death once dehydration sets in, says Hyde. This is compounded by the fact that newborn calves are born with very little energy sources to fight off disease and infections.

One of the best things calf raisers can do for calves at the onset of scours is provide an effective electrolyte system to properly re-hydrate the calf and restore its negative energy balance.

There are several factors to consider when choosing an oral electrolyte solution. Here are four characteristics to look for.

1. Quick and easy administration. An electrolyte should be ready to give in warm water (110-120 degrees F) at the first sign of scouring. No catheter should be necessary for giving an oral electrolyte. Hyde recommends choosing a product that is palatable and encourages the calf to drink free-choice before resorting to using an esophageal tube feeder.

2. Supply sufficient sodium concentration to correct fluid loss. Sodium is the primary factor in increasing extracellular fluid volume. The optimal level of sodium concentration in an oral electrolyte solution is 90-130 millimolar per liter.

3. Provide agents that will facilitate absorption of sodium and water and correct metabolic acidosis. Look for glycine and dextrose, or glucose, as well as alkalizing agents such as acetate, propionate or bicarbonate. In order for sodium to be absorbed into the small intestine, a neutral amino acid (such as glycine) should be used. When considering which alkalizing agents are most effective, research by Dr. Geof Smith at North Carolina State University would show that acetate and propionate produce energy when metabolized, whereas bicarbonate does not. Acetate and propionate have also been shown to stimulate sodium and water absorption into the gut, as well as inhibit the growth of Salmonella and other bacteria.[2]

4. Provide the calf with sufficient energy to correct hypoglycemia. Hypoglycemia indicates a shortage of glucose in the blood; but can be treated by restoring the blood glucose levels to normal by ingestion of glucose (in electrolyte) and balanced meals (milk). Hyde advises to never withhold milk when treating with an oral electrolyte. Milk will provide nutrients that will give the calf energy to use towards supporting its immune system and growth. If the calf refuses to nurse, it is OK to skip one milk feeding after administering electrolytes; however, the milk feeding should be resumed within 12 hours, notes Hyde.

While oral electrolytes are most commonly used for treatment of the effects of scours, Hyde often recommends that calf raisers consider using oral electrolytes proactively for:
• Onset of dehydration
• Stress brought on by hot weather
• Pre-shipping calves
• Receiving protocols
• Prolonging water from freezing

While navigating through oral electrolyte choices, it is important to understand what electrolyte products can and cannot do. Electrolytes are not created equal and it can pay dividends to pay close attention to product details. “Making an informed purchasing decision will pay off for the health of your calves, as well as your total operation,” says Hyde.

For more information, contact Devin Hyde at (507) 226-5126, email DRHyde@landolakes.com or visit www.amplicalf.com .

Purina Animal Nutrition LLC ( www.purinamills.com ) is a national organization serving producers, animal owners and their families through more than 4,700 local cooperatives, independent dealers and other large retailers across the United States. Driven by an uncompromising commitment to animal excellence, Purina Animal Nutrition is an industry innovator, offering America’s leading brands of complete feeds, supplements, premixes, ingredients and specialty technologies for the livestock and lifestyle animal markets. Headquartered in Shoreview, Minn., Purina Animal Nutrition LLC is a wholly owned subsidiary of Land O’Lakes, Inc.

[1] USDA-APHIS, NAHMS Dairy 2007, Heifer Calf Health and Management Practices on U.S. Dairy Operations, 2007

[2] Update on oral electrolytes, Geof Smith, DVM, MS, PhD, diplomate, ACVIM, Dept. Population Health & Pathobiology, North Carolina State University.