About a century ago, the federal government began distributing dietary advice to the public via books, brochures and bulletins. The emphasis was on food storage, vitamin consumption and eating from different food groups.

Much has changed. Nutrition science has advanced, as has its distribution. Specific foods and nutrients are now deemed more important by nutritionists and dietitians. Broad guidelines are still recommended by various organizations, most prominently on the Internet. But the information is often erroneous or overly general.

Registered dietitian nutritionists, or RDNs, and nutrition and dietetics technicians registered, or NDTRs, play a critical role in helping people understand the connection between the foods individuals consume and how they affect health.

The Academy of Nutrition and Dietetics, headquartered in Chicago, was founded in 1917 to help the government conserve food and improve public health during World War I. Since 1973, the organization has championed National Nutrition Month in March. Its emphasis is consumer awareness.

“Food Connects Us” is this year’s campaign theme. “Food is a connecting factor for many of us. Food connects us to our cultures, our families and our friends. Sharing a meal is an opportunity to learn about its preparation, who made it and where the ingredients were sourced,” the organization says. “Health, memories, traditions, seasons and access can all impact our relationship with food. While these factors influence the foods we eat, the foods we eat also affect our health.”

With several other organizations, the Academy of Nutrition and Dietetics regularly distributes nutrition and dietary guidelines. One study announced last fall by the 2025 Dietary Guidelines Advisory Committee, a component of the United States Department of Agriculture, received high levels of media attention.

It was researched and analyzed by a 20-member body of nutrition experts who met for two years and released guidelines focused on a new approach — a “healthy equity lens.” It considered household income, race, ethnicity and culture when recommending healthy diets. The guidelines were disseminated with a snappy print headline and a catchy sound bite, “More Beans, Less Meat.”

The panel didn’t address alcohol use or increased issues associated with the consumption of ultraprocessed foods that have been linked to health problems. Ultraprocessed foods include the snacks, sugary cereals and frozen meals that make up about 60% of the American diet.

Of further concern, the advisory panel detailed that diets of most Americans don’t meet the current guidelines. More than half of U.S. adults have one or more diet-related chronic health conditions, and 18 million U.S. households have insecure sources of food, according to the report.

While not detailing significantly new data, the new USDA guidelines also reiterated many experts’ longstanding recommendations.

“Anything that’s on the Internet is somebody’s opinion,” says Julie Hill, a registered dietitian and functional medicine certified practitioner in Fort Myers. “Most of the time it’s not really coming from research, or the research is very skewed. There’s a lot of information coming out from researchers that is formulated. It’s difficult to know where the information is coming from.”

The observance of National Nutrition Month provides the public with nutritional education. It offers details on the options for nutrition and diet assistance.

“From a provider’s standpoint, it’s very general,” says Hill. “But it’s also recognition that we really need to be focused on nutrition in order to have healthy outcomes.”

As part of its awareness advocacy, the Academy of Nutrition and Dietetics offers individuals and families suggestions for improving or maintaining proper nutrition. For families, trying a new fruit or vegetable, planning and eating more meals together and incorporating new recipes can provide motivation and foster proper eating patterns.

Understanding the data of nutrition and how it affects individuals differently is also of paramount importance.

“There is no cut-and-dried, ‘This is what you have to do,’” says Hill, whose clients have children as young as age 2 to parents into their 90s. “That’s a really big thing. Everyone is genetically different, so the same diet for everybody is not going to work.”

A Mediterranean Approach

“I still recommend a very Mediterranean approach for general nutritional guidelines,” says Julie Hill, a registered dietitian and functional medicine certified practitioner in Fort Myers. “If we were just talking to the general public; it is what it is touted as and it’s backed with research.

“We can look at the Italians and the French and all of the actually European health standards. How many people have disease stage 1, 2, 3, 4, 5? The top diseases are very different over there. The amount of people who have them is much less. If we are looking at a general statement, the Mediterranean diet is what I would recommend.”

Twenty-two countries border the Mediterranean Sea, and the nuances of the countries’ diets vary. But a Mediterranean-style diet typically includes plenty of fruits, vegetables, bread and other grains, potatoes, beans, nuts and seeds. Olive oil is used as a primary fat source. Dairy products, eggs, fish and poultry are consumed in low to moderate amounts, but fish and poultry are more common than red meat. Minimally processed, plant-based foods are emphasized. Wine may be consumed in low to moderate amounts, usually with meals. Fruit is a better dessert choice instead of sweets.