chapter 2 nutrition tools – standards and guidelines
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Chapter 2 Nutrition Tools – Standards and Guidelines. Nutrition: Concepts & Controversies, 12e Sizer/Whitney. Learning Objectives. Explain how RDA, AI, DV, and EAR serve different functions in describing nutrient values and discuss how each is used. - PowerPoint PPT PresentationTRANSCRIPT
Chapter 2Chapter 2
Nutrition Tools – Standards Nutrition Tools – Standards and Guidelinesand Guidelines
Nutrition: Concepts & Controversies, 12e Nutrition: Concepts & Controversies, 12e Sizer/WhitneySizer/Whitney
Learning ObjectivesLearning Objectives
Explain how RDA, AI, DV, and EAR serve different functions in describing nutrient values and discuss how each is used.
List the major categories of the Dietary Guidelines for Americans and explain their importance to the population.
Describe how foods are grouped in the USDA Food guide and MyPyramid.
Learning ObjectivesLearning Objectives
Describe the concept of the discretionary calorie allowance, and explain how it can be used in diet planning.
Plan a day’s meals that follow the pattern of the USDA Food Guide within a given calorie budget.
Define the term functional foods, and discuss some potential effects of such foods on human health.
Nutrient RecommendationsNutrient Recommendations
Standards for healthy people’s energy and nutrient intakes
Dietary Reference Intakes (DRI) Dietary components with set values Values
EARRDAAIUL
Nutrient RecommendationsNutrient Recommendations
Goals of DRI committee Setting recommended intake values – RDA &
AIUsed by individuals for nutrient intake goalsRDA – solid experimental evidenceAI – scientific evidence and educated
guesswork Facilitating nutrition research & policy – EAR
Requirements for life stages and genders
Nutrient RecommendationsNutrient Recommendations
Goals of DRI committee Establish safety guidelines – UL
Identification of potentially toxic levelsDanger zones
Preventing chronic diseasesAcceptable Macronutrient Distribution
Ranges (AMDR) proportions
The NaThe Naïve View Versus the Accurate ïve View Versus the Accurate View of Optimal Nutrient IntakesView of Optimal Nutrient Intakes
Understanding the DRI Intake Understanding the DRI Intake RecommendationsRecommendations
Differences between individuals Adequate intake over time
Attempt to get 100% of DRI recommended intake
Put DRI recommended intakes into perspective
DRI are designed for healthy people
Establishing DRI Values – An Establishing DRI Values – An RDA ExampleRDA Example
Balance study Accounting for
needs Making a decision
Setting Energy RequirementsSetting Energy Requirements
Estimated Energy Requirements (EER) Not generous Reflects a balancing act
Energy to support health and life Energy derived from foods
Daily ValuesDaily Values
Found on food labels Apply to the “average” person
Eating 2,000 to 2,500 calories a day Allow for comparisons among foods
Not nutrient intake goals Have not changed in response to new
research DRI values have changed over the years
Dietary Guidelines for AmericansDietary Guidelines for Americans
Science-based advice Promote health Reduce risk of
major chronic disease
Apply to most people age 2 and older
Dietary Guidelines for AmericansDietary Guidelines for Americans
Choose nutritious foods Based on USDA Food Guide
Supplements Limit potentially harmful dietary components
Fat, sugar, cholesterol, salt, and alcohol
Dietary Guidelines for Americans Dietary Guidelines for Americans – Key Recommendations– Key Recommendations
Dietary Guidelines for Americans Dietary Guidelines for Americans – Key Recommendations– Key Recommendations
Dietary Guidelines for Americans Dietary Guidelines for Americans – Key Recommendations– Key Recommendations
U.S. Diet and Dietary Guidelines U.S. Diet and Dietary Guidelines ComparedCompared
Healthy Eating Index (HEI) Yields a score
Current American diet: 58 out of 100
Americans need to choose less of these Americans need to choose more of these Many need to reduce calorie intake
Diet Planning with the USDA Diet Planning with the USDA Food GuideFood Guide
Food group plan Help people achieve goals Specifies portions Foods are sorted by nutrient density
Seven groups Variety
Among the food groups and within each group
USDA MyPyramid Food GuideUSDA MyPyramid Food Guide
USDA MyPyramid Food GuideUSDA MyPyramid Food Guide
USDA MyPyramid Food GuideUSDA MyPyramid Food Guide
USDA MyPyramid Food GuideUSDA MyPyramid Food Guide
How Does the U.S. Diet Stack How Does the U.S. Diet Stack Up?Up?
Discretionary Calorie ConceptDiscretionary Calorie Concept
Discretionary calorie allowance Weight
maintenance vs. nutrient supplies
Sources Nutrient-dense
foods
Diet Planning ApplicationDiet Planning Application
USDA Food Guide Amounts needed from each food group Healthful diet for given number of calories
Physical activity Higher calorie need Greater discretionary calorie allowance
Vegetable intakes Week timeframe
MyPyramid Recommended Daily MyPyramid Recommended Daily Intakes from Each Food GroupIntakes from Each Food Group
Weekly Amounts from Vegetable Weekly Amounts from Vegetable SubgroupsSubgroups
Sample Diet PlanSample Diet Plan
MyPyramid: Steps to a Healthier MyPyramid: Steps to a Healthier YouYou
Online educational tool www.MyPyramid.gov
Guides users through diet planning Dietary changes
Small steps make substantial impacts Flexibility of the USDA Food Guide
Mixed dishes Vegetarians
MyPyramid: Steps to a Healthier MyPyramid: Steps to a Healthier YouYou
Portion ControlPortion Control
Portion sizes may be difficult to judge U.S. trend
Larger portion sizes More fat and sugar
Tips on weights and measures Cups Ounces Tablespoons and teaspoons ‘Medium’
U.S. Trend Toward Colossal U.S. Trend Toward Colossal CuisineCuisine
A Note About Exchange SystemsA Note About Exchange Systems
Useful for almost everyone
Estimates values for whole groups of foods
Focus on energy-yielding nutrients
Checking Out Food LabelsChecking Out Food Labels
Requirements for food labels Common or usual name Manufacturer, packer, or distributor contact
information Net contents Nutrient contents (Nutrition Facts panel) Ingredients
Descending order by weight
Nutrition Facts PanelNutrition Facts Panel
Serving size Common measures allow for comparison
Servings per container Calories/calories from fat Nutrient amounts and percentages of DVs
Fat, cholesterol, sodium, total carbohydrate, protein
Vitamins and minerals Vitamin A, vitamin C, calcium, and iron
What’s on a Food Label?What’s on a Food Label?
More About Percentages of Daily More About Percentages of Daily ValuesValues
‘% Daily Value’ is based on 2,000 calorie diet
Two types of Daily Values Some are intake goals to strive for Some constitute healthy daily maximums
Daily Values greatest use Comparing foods
Claims on Food LabelsClaims on Food Labels
Nutrient claims Food must meet specified criteria Examples
“Good source” of a nutrient “High” in a nutrient
Health claims Standards Qualified claims
Claims on Food LabelsClaims on Food Labels
Structure/function claims Requires no prior approval Notification of FDA is sufficient Required label disclaimer Examples
Are Some Foods “Superfoods” Are Some Foods “Superfoods” for Health?for Health?
Controversy 2
Phytochemicals Phytochemicals
Nonnutrient components of plants Flavonoids
Emerging as potential regulators of health Antioxidants Regulate protein synthesis Mimic hormones Alter blood chemistry
PhytochemicalsPhytochemicals
Blueberries Antioxidants
Chocolate Flavonoids and antioxidants
Flaxseed Lignans and phytoestrogens
Garlic Antioxidant organosulfur compounds
PhytochemicalsPhytochemicals
Soybeans and soy products Chronic diseases Downsides
Tomatoes Antioxidant lycopene
Tea, wine, pomegranate, and whole grain Yogurt Supplements