By Victoria Mejicanos
AFRO News Staff Writer
vmejicanos@afro.com
The U.S. Department of Health and Human Services (DHHS) and U.S. Department of Agriculture (USDA) released new dietary guidelines for Americans from 2025-2030, Jan. 7, unveiling an updated food pyramid that flips the original model on its head– literally. The new pyramid, now in the shape of an inverted triangle, places renewed emphasis on whole, non-processed foods.
For many Baltimore residents, the problem isn’t understanding the new graphic. It’s whether the foods being promoted are affordable, accessible or even available in their neighborhoods.
Local dietitians say that although the guidance isn’t exactly wrong, there are contradictions that can be confusing for residents already struggling with rising food costs, chronic health conditions, or lack of access.
Chinasa Ekweariri, an instructor at the nutritional sciences program at Morgan State University, noted that it can be confusing to those not as educated about health.
“To the average American, I’m pretty sure that it can be quite confusing, misleading and guiding them down the wrong path, undoing what we’ve been trying to do for such a long time,” said Ekweariri.
Ekweariri noted that discouraging processed foods ignores the reality that most foods in the U.S. undergo some level of processing to be transported and sold—particularly in urban areas like Baltimore.
Credit: Courtesy of Morgan State University
“The USDA, telling us not to consume processed foods is ignoring a huge issue that is going on in a majority of American cities, which is food deserts, specifically in urban communities like Baltimore,” said Ekweariri. “You can’t say don’t eat processed foods and then not fix the bigger issue of having no access to foods.”
According to the Baltimore City 2024 Food Environment Brief, 16.2 percent of residents live in “Healthy Food Priority Areas.” Formerly known as “food deserts,” instead of fresh, healthy options, these areas are inundated with the unhealthy, processed foods that are known to lead to or exacerbate chronic health conditions.
Angela Roberson, a registered dietitian and certified diabetes care and education specialist, called the change more visual than anything and agree’s for the most part with the new guidance.
“I can say that, honestly, it’s what dietitians and nutritionists have been saying all along, basically, we need to eat more real food and less processed food.”
Roberson serves as the regional clinical manager for MedStar Health’s Food Rx program, which supports patients living with food-responsive chronic conditions such as diabetes, cardiovascular disease and hypertension. Many of the patients served by the program also experience food insecurity and receive fresh ingredients along with education and cooking support.
According to the American Medical Association, research shows that processed foods are linked to more than 30 health conditions. Processed and ultra processed foods are those that are altered from their natural state for taste or to make them last longer.
For example, a frozen egg in a microwavable sandwich is convenient, but is not as healthy as just a regular egg, because each has gone through a different preservation process.
Doctors recommend trying to cook at home, and being aware of what is on the back of nutrition labels in terms of calories and added sugars.
Although she says the information is not wrong, Roberson said there needs to be broader changes needed to America’s agricultural system to make these guidelines a tangible reality for most Americans.
“Before we can say to people, ‘Eat whole foods, minimize processed foods, ’ we are going to have to overhaul our agricultural system and stop looking at food as a commodity and start looking at healthy food as a right so that people actually have access to this nutrition guideline that they’re proposing,” said Roberson.
Ekweariri also noted the new emphasis on protein, which she said doubles recommended intake and reflects trends already visible in grocery stores.
“Protein is not bad, I am never going to speak out against protein,” said Ekweariri. “However, based on your protein needs, your personal needs, your personal lifestyle and whatever’s going on in your life and your health, that will determine how much protein you truly need.”
She said higher protein recommendations are most appropriate for athletes, older adults and people with severe chronic illnesses.
Saj Dillard, the director of equity and engagement at 6th Branch, a nonprofit organization that addresses food access and nutrition in Baltimore, called the guidelines around processed food, “very unrealistic.”
She noted issues with money and transportation as well as education.
She told the AFRO that she always tells her clients to pay attention to what their body wants as well as what resources they have outside of the 6th branch.
“I want people to have the choice and to feel empowered in that choice that they have,” said Dillard.
For residents trying to make healthier choices with limited options, both Dillard and Ekweariri said canned and frozen foods—especially low-sodium options—can still provide significant nutritional value, even if they are considered processed.