In response to the U.S. Department of Agriculture Dietary Guidelines’ new guidelines, Boston University students and officials said there are pros and cons to following the recommended diet.

Updated every five years, the guidelines serve as “evidence-based nutritional guidance to promote health, reduce the risk of chronic diseases and reduce the prevalence of obesity through improved nutrition and physical activity,” according to a USDA press release.

The 2010 guidelines emphasize calorie reduction and increasing physical activity, “because more than one-third of children and more than two-thirds of adults in the United States are overweight or obese,” according to the press release.

The USDA’s guidelines “serve as the base of nutrition recommendations in the country, so it is important that they are frequently updated to reflect current nutrition research,” said Elizabeth Jarrard, a recent graduate of SAR’s nutrition and dietetics program who works in SAR and at the Fitness and Recreation Center.

However, Kristen Pufahl, a registered dietitian and professor in the Sargent College of Health and Rehabilitation Sciences, said though the new guidelines have “excellent premises,” they neglect to address “the food environment that has created our obesogenic society.”

The new guidelines focus on balancing calories with physical activity and encourage Americans to consume more vegetables, fruits, whole grains, fat-free and low-fat dairy products and seafood.

On the other hand, the guidelines advise Americans to limit sodium, saturated and trans fats, added sugars and refined grains.

Pufahl listed among the suggestions that she agreed with an increase in fruit and vegetables and a decrease in the consumption of sodium, solid fats and added sugar.

The new set of guidelines was “written in an effort to help the country’s obesity epidemic, and suggest that people balance their calories in with calories expended,” Pufahl said.

Nonetheless, when working with clients, Pufahl said she does refer to the USDA’s guidelines and plans “on using the new sodium recommendations regularly.”

However, some people do believe the new guidelines are efficient.

“The USDA has placed overall emphasis on a plant-based diet that is centered around whole foods and fruits and vegetables, staying away from sugar, fat and salt-laden processed foods” Jarrard said. “These guidelines provide a good outline of what we can hope to accomplish as a nation.”

The 2010 guidelines also included more “real-world” tips, such as the importance of filling up half of a plate with vegetables and how essential it is to simply remember to enjoy food, Jarrard said.

The 2005 guidelines gave specific serving recommendations, but in the 2010 version, they call for an overall increase in fruits, vegetables and low-fat dairy, said Allison Mars, a sophomore in SAR’s dietetics program.

“There is also a shift to leaner sources of protein, seafood and plant sources of protein,” Mars said. “Research has shown that these diets have lower risk of chronic disease, and the dietary guidelines aim to promote such diets.”

At BU, students can eat healthily by taking advantage of the SAR Choice program, which has nutritious alternatives at the dining halls and some retail locations.

The Sargent Choice menus are based on the USDA Dietary Guidelines and substitute “whole grains for refined grains, and unsaturated fats for saturated and Trans fats,” Jarrard said. “Our recipes include more fruits and vegetables, and we serve heart-healthy fish, poultry, meat and beans.”