Chapter 2 NUTRITION TOOLS

1. Chapter 2 NUTRITION TOOLS STANDARDS AND GUIDELINES

2. Summary Why worry about our diets? Government recommendations for nutrient intakes. Standards and guidelines DRIs DVs USDA food guide and pyramid Exchange system Contemporary problems

3. Why Worry about our Diet? Very few of us eat a nutritious diet. Evidence: The US population is FAT, including our children and other nations are now following suit. For an alternative explanation visit Gut Bugs. Worldwide many people suffer and die from diseases caused by or worsened by dietary excess or deficiency.

4. What nutrients do you need? How do you find out what nutrients you need and in what amounts? How do you find out what foods or combinations of foods you need to supply those nutrients?

5. Government Recommendations Why does the government care? What standards do they use? DRIs = Dietary Reference Intakes DV = Daily Values

6. Government Recommendations Who sets the DRIs? How does the committee set DRIs? Research studies: balance studies (intake vs output) and case studies. DRIs are reviewed continually as new studies are performed.

7. Standards and Guidelines DRI lists (pp. A,B, &C at the front of your book) EER = estimated energy requirements (calories) RDA�s = recommended daily allowance or AI�s = adequate intakes UL�s = tolerable upper limits � nutrients that are harmful in large quantities. Adjustments for age, gender and pregnant and lactating women. Not shown: EAR = estimated average requirement, the basis for RDAs

8. Standards and Guidelines DRIs Based on scientific research. Set to minimize the probability of deficiency and cause �no� toxicity. Optimal intakes not minimums. Set to provide for normal growth and maintenance and to reduce chronic disease risks. Apply to �healthy people�.

9. Standards and Guidelines Daily Values (DV) Pros of DVs A little more user friendly. **Allow for comparison of the nutrient values for different foods.

10. Standards and Guidelines Cons for DVs Set for the �average� person. Does it apply to all age groups, allow for activity levels, and special needs? Is it listed on all foods?

11. Standards and Guidelines Can you use the DRIs and DVs to plan your diet? Examine Appendix A-1 and try to figure the nutrient value of one of your meals from the 24-hour diet analysis list.

12. Standards and Guidelines USDA Food Guide, fig 2-4 **Connects nutrients and actual food groups. Estimates serving size � examine a few. Includes information about nutrient density Characteristics: Cons: doesn�t list number of servings.

13. FIGURE 2-4: USDA FOOD GUIDE, 2005.FIGURE 2-4: USDA FOOD GUIDE, 2005.

14. Standards and Guidelines USDA Food Guide Discretionary Calorie Allowance � the difference between calories in foods necessary to meet nutritional requirements and calories necessary to maintain weight (energy containing foods). Moderation � recommends nutrient dense food. You may eat more of these or substitute nutrient dense foods as your discretionary calorie allowance. This allows you to �cheat� a little.

15. Standards and Guidelines How many servings? Helpful Tables Meal Planning � Table 2.3. Translate the amounts of foods recommended for your gender and activity level to actual foods. Table 2.4 � Weekly vegetables � a variety of these is linked to special nutrients in each group.

17. Standards and Guidelines USDA Food Pyramid Visual representation of the Daily Food Guide. Old pyramid gives information about number of servings and pictures of foods included in each group.

18. FIGURE 2-7: FOOD GUIDE PYRAMID.FIGURE 2-7: FOOD GUIDE PYRAMID.

19. Standards and Guidelines USDA Food Guide and Pyramid � are they good for everyone? Generally for the �average� adult, however there are pyramids and/or guides for children and pregnant or lactating women. Cultural preferences (there are pyramids/guides for different cultures, fig 2.8)

20. FIGURE 2-8: ETHNIC AND REGIONAL FOODS IN THE FOOD GROUPS. Foods from every cuisine can fit into the USDA Food Guide. Many other countries have developed their own food guides to healthy diets, and an American research team developed the pyramid for Mediterranean diets shown below. FIGURE 2-8: ETHNIC AND REGIONAL FOODS IN THE FOOD GROUPS. Foods from every cuisine can fit into the USDA Food Guide. Many other countries have developed their own food guides to healthy diets, and an American research team developed the pyramid for Mediterranean diets shown below.

21. FIGURE 2-8: ETHNIC AND REGIONAL FOODS IN THE FOOD GROUPS. Foods from every cuisine can fit into the USDA Food Guide. Many other countries have developed their own food guides to healthy diets, and an American research team developed the pyramid for Mediterranean diets shown below. FIGURE 2-8: ETHNIC AND REGIONAL FOODS IN THE FOOD GROUPS. Foods from every cuisine can fit into the USDA Food Guide. Many other countries have developed their own food guides to healthy diets, and an American research team developed the pyramid for Mediterranean diets shown below.

22. Standards and Guidelines New guidelines � January 2005 Recommends no more than 1 tsp of added salt per day. Recommends exercise - 30-60 minutes per day every day. New appearance � visit MyPyramid.gov. Do you think this pyramid is easy to understand and use?

23. Standards and Guidelines Exchange System, Appendix D - Pros Originally set up for people with diabetes. Takes into account that foods contain multiple nutrients. Examples - Bread, cereal Basis for Weight Watchers.

24. Contemporary Problems Typical diets � 70% of American diets are inadequate. What are the Food Trends (especially in the US). Restaurants � what are their portion sizes? Do they offer �healthy choices�? Advertising � how does it affect you?

25. What can you do? Analyze your intake Read food labels and know what they mean. Look for alternatives to calorie dense and high fat foods. ***Exercise

26. Controversy - Phytochemicals Read pp 57-58. What are phytochemicals? Is there evidence supporting their benefits? Should you take supplements of isolated phytochemicals?