The Trump administration has released sweeping new Dietary Guidelines for Americans that reflect Health Secretary Robert F. Kennedy Jr.’s growing influence over the nation’s food policy.
The new guidance urges Americans to avoid ultra-processed foods and artificial sweeteners, while explicitly endorsing foods long discouraged by nutrition experts, including whole milk, butter, beef tallow, and red meat. It also sets a concrete cap of 10 grams of added sugar per meal, encourages fermented foods for gut health, raises daily protein targets, and signals a major reframing of how saturated fat is discussed — without formally loosening limits.
Faculty experts at the George Washington University are available to offer insight. To schedule an interview with an expert, please contact Katelyn Deckelbaum, katelyn [dot] deckelbaum
gwu [dot] edu (katelyn[dot]deckelbaum[at]gwu[dot]edu).
Kelli Metzger is a registered dietitian and nutritionist within the GW Medical Faculty Associates.
Gabby Headrick is an assistant professor in the Department of Exercise and Nutrition Sciences at the GW Milken Institute School of Public Health.
Priya Fielding-Singh is the director of Policy and Programs at the Global Food Institute, where she leads domestic policy, programming, and engagement initiatives. A trained social scientist, her expertise is in food and nutrition equity, maternal and child health, and public policy.
Karina Lora is an associate professor in the Department of Exercise and Nutrition Sciences at the GW Milken Institute School of Public Health. She is also the director of the Public Health Nutrition MPH program. Dr. Lora research focuses on social determinants of health as they relate to nutrition behaviors and the development of overweight/obesity and associated comorbidities such as cardiovascular disease, diabetes, and cancer in underserved populations.