Nutrition guidelines
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Nutrition Guidelines. Chapter 4 Food Science. Dietary Reference Intakes. Dietary Reference Intakes : (DRI) is a set of nutrient reference values. Can be used to plan and assess diets for healthy people. Purpose of DRI is to prevent diseases caused by lack of nutrients

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Nutrition Guidelines

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Nutrition guidelines

Nutrition Guidelines

Chapter 4

Food Science


Dietary reference intakes

Dietary Reference Intakes

  • Dietary Reference Intakes: (DRI) is a set of nutrient reference values. Can be used to plan and assess diets for healthy people.

    • Purpose of DRI is to prevent diseases caused by lack of nutrients

  • Recommended Dietary Allowance: (RDA) planning tool that has been published since 1943.

    • Suggested levels of nutrient intake to meet the needs of most healthy people.

    • Not available for every known nutrient

  • Estimated Average Requirement: (EAR) nutrient recommendation estimated to meet the need of help the healthy people in a group

  • Adequate Intake: (AI) value set for nutrients; used for all nutrients for infants under the age of one year

  • Upper Tolerable Intake Level: (UL) fourth reference standard; represents the maximum level at which a nutrient is unlikely to cause harm to most people


Serving information

Serving Information

Serving Size: amount of a food item normally eaten at one time

The number of servings you need depends on several factors (age, sex, body size, activity level, etc.)

Females generally require fewer servings than males. large people need more servings than smaller people.

Active people usually need more servings than inactive people.

Serving sizes for young children are smaller, but they still need the same number of servings from each group.

See serving size examples on pg 62 of textbook


Dietary guidelines for americans

Dietary Guidelines for Americans

Dietary Guidelines for Americans: published by the United States Departments of Agriculture and Health and Human Services

10 recommendations were developed to help healthy people age 2 and older

Developed because many people in the US eat unhealthy diets.


Dietary guidelines for americans p63

Dietary Guidelines for Americans (p63)

Aim for a healthy weight

Be physically active each day

Let the pyramid (my plate) guide your food choices

Choose a variety of grains daily, especially whole grains

Choose a variety of fruits and vegetables daily

Keep food safe to eat

Choose a diet that is low in saturated fat and cholesterol and moderate in total fat

Choose beverages and foods to moderate your intake of sugars

Choose and prepare foods with less salt

If you drink alcoholic beverages, do so in moderation


Use variety moderation balance

Use Variety, Moderation, & Balance

Variety, moderation, and balance sum up healthful eating with the dietary guidelines

Variety: include many different types of foods in your diet

Moderation: avoid eating too much of any one type of food

Balance: selecting some foods that are lower in salt, sugars, saturated fats, cholesterol, and calories

Work toward improving your eating patters over the long haul to build a helathful lifestyle


Daily values on food labels

Daily Values on Food Labels

Daily Values: recommended nutrient intakes based on daily calorie needs

Based on a 2,000 calorie diet

Labels highlight only nutrients most important to the health of today’s customer


Nutrient density

Nutrient Density

Nutrient density: comparison of the nutrients provided by a food with the calories provided by the food

Evaluation of the nutritional quality of food

Example: baked potato vs. potato chips

Calculating involves looking at a person’s daily nutrient and calorie needs

Food that provides a greater percentage of nutrient needs than calorie needs has a high nutrient density

Food that provides a lesser percentage of nutrient needs than a calorie needs has a low nutrient density


Nutrient density1

Nutrient Density

Teenage girl needs 2,200 total calories and 15 milligrams of iron for the day

Potato chips provide 150 calories and .46 milligrams of iron per serving.

This means the chips supplies 7% of the calorie needs (150/2,200=.07)

Chips only supply 3% of iron needs (.46/15=.03)

The chips have a low nutrient density for iron


Food recommendations and guidelines

Food Recommendations and Guidelines

  • Keep a Food Diary

    • Food Diary: record the kids and amounts of foods and beverages consumed for a given time. (This includes all food)

    • Need a complete diary if you want an accurate analysis of your diet

  • Analyze Your Diet

    • Use the information recorded in your food diary to see if you are meeting your daily nutrient needs

    • If your analysis indicates your diet is low in some nutrients chapters 5-9 will be helpful

  • Plan Menus Using My Plate (no longer Food Guide Pyramid)

    • Eating right may be easier and tastier than you think

    • Need to think about which foods will go in different components of the “plate”


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