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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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: 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.
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
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: 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: 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
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