When the federal government unveiled its updated Dietary Guidelines for Americans and a redesigned food pyramid for 2025, it immediately sparked conversation among nutrition professionals nationwide. For Susan O'Donnell, RDN, Assistant Director of Clinical Nutrition and Patient Service Manager, the reaction has been both measured and thoughtful.
“There is both concern and agreement,” O’Donnell says. “Some of the recommendations align with what we’ve long known about nutrition science. Others require context and careful interpretation.”
Her message to the public: These guidelines are a starting point, not a prescription.
What’s Changed And Why It Matters
One of the most significant updates is the increase in recommended daily protein intake for adults. The previous guideline of 0.8 grams per kilogram of body weight has shifted to a range of 1.2 to 1.6 grams per kilogram.
“For a 150-pound adult, that’s an increase from about 54 grams of protein per day to somewhere between 75 and 109 grams,” O’Donnell explains. “That’s a substantial jump.”
She agrees that adequate protein is important. Protein supports muscle maintenance as we age, promotes satiety, and helps stabilize blood sugar levels. For athletes or people working to build muscle, higher protein intake can be beneficial.
But O’Donnell’s concern lies in how the message may be interpreted, particularly when paired with the visual imagery in the new pyramid.
“The pyramid image now prominently features steak, whole milk, and blocks of cheese,” she says. “Those foods are high in saturated fat, which in excess can cause heart disease. If someone sees that and thinks, ‘Great, I can have a big steak every day,’ that could be problematic.”
While the guidelines still recommend limiting saturated fat to no more than 10% of total daily calories, O’Donnell worries that the visuals may overshadow that nuance.
“For someone on a 1,500-calorie diet, they should be having no more than 15 grams of saturated fat per day,” she explains. “A four-ounce portion of 80% ground beef alone can contain about nine grams. You can see how quickly that adds up.”
Who Should Be Cautious About Higher Protein?
O’Donnell emphasizes that not everyone benefits from higher protein intake.
“There are people with kidney disease, certain cardiovascular conditions, or other chronic illnesses where high protein intake may not be appropriate,” she says. “This is why individualized guidance is so important.”
Even for healthy adults, she encourages focusing on lean protein sources, like poultry, fish, beans, legumes, nuts, seeds, and low-fat dairy, rather than relying heavily on red meat and full-fat dairy products.
“It’s not that you can never enjoy those foods,” she says. “It’s about balance and frequency.”
Where She Agrees: Real Food, Whole Grains and Fiber
If there’s one aspect of the updated guidelines O’Donnell strongly supports, it’s the renewed emphasis on whole, minimally processed foods.
“We have moved very far away from real food,” she says. “Highly processed foods, refined carbohydrates and sugary drinks are contributing to rising rates of obesity, type 2 diabetes, and insulin resistance, even in adolescents.”
She welcomes the focus on:
- Whole grains instead of refined grains
- Increased fiber intake (25–30 grams daily for most adults)
- Fruits and vegetables
- Reduced added sugars
- Less reliance on ultra-processed foods
“Fiber helps with satiety, blood sugar control, and digestive health,” she explains. “And gut health is directly tied to immunity. A healthy digestive tract is essential because that’s where we digest and absorb the nutrients that nourish our entire body.”
Why Visuals Matter
O’Donnell admits she “gasped” when she first saw the inverted pyramid design.
“For years, I taught patients that the wider base of the old pyramid symbolized eating the bulk of your calories earlier in the day and tapering as the day goes on,” she says. “I worry that people may misinterpret this new visual.”
She also notes that many Americans will glance at the picture but never read the supporting guidelines behind it.
“We’re visual people,” she says. “That’s why clarity is critical.”
MyPlate Remains Her Go-To Tool
O’Donnell says dietitians will continue using the MyPlate model introduced in 2011.
“MyPlate is a well-researched tool and it’s easy to understand for portion control, meal planning and amounts to eat,” she says. “It shows clearly that half your plate should come from fruits and vegetables. The other half is divided equally between whole grains and lean protein. It’s simple and practical.”
She directs patients to calculate their own MyPlate plan currently still available online at www.myplate.gov/myplate-plan where individuals can find their personalized recommendations based on age, sex, height, weight, and activity level.
“It helps with portion sizes, meal planning, and even building a grocery list,” she says. “And it empowers people to take control of their own nutrition.”
Not One-Size-Fits-All
Above all, O’Donnell stresses that national dietary guidelines are broad recommendations meant for a diverse population.
“They are not a nutrition bible,” she says. “They don’t replace individualized care.”
A truly effective nutrition plan considers:
- Height and weight
- Activity level
- Family history
- Medical conditions
- Social factors such as transportation and food access
- Budget and affordability
“For some families, frozen vegetables may be more realistic than fresh. For others, we might recommend canned fruit packed in water instead of heavy syrup. It’s about meeting people where they are.”
The Bottom Line
O’Donnell encourages Americans not to overreact, but also not to oversimplify.
“Yes, prioritize protein — but choose lean sources,” she says. “Yes, enjoy dairy — but be mindful of saturated fat. Yes, focus on whole foods and fiber — and reduce highly processed products.”
And most importantly:
“Talk to your primary care provider or a registered dietitian if you have questions. Your nutrition plan should fit your body, your health history, and your life.”
Because while guidelines may change, one principle remains constant: Good nutrition is personal.
