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Nutrition Guidelines

Nutrition Guidelines. Applying the Science of Nutrition. Goals for a Healthy Diet. Adequacy Sufficient energy and building blocks Adequate nutrients Balance Enough but not too much Nourishment and satisfaction kCalorie (energy) control Energy in = energy out

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Nutrition Guidelines

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  1. Nutrition Guidelines Applying the Science of Nutrition

  2. Goals for a Healthy Diet • Adequacy • Sufficient energy and building blocks • Adequate nutrients • Balance • Enough but not too much • Nourishment and satisfaction • kCalorie (energy) control • Energy in = energy out • Nutrient density vs. energy density

  3. Goals for a Healthy Diet • Nutrient density • The most nutrients for the fewest calories • Moderation • Food selections – low in added sugars & unhealthy fats • Variety • Among and within food groups • Benefits of a varied diet

  4. Nutritional Guidelines: The DRIs • Dietary Reference Intakes • Set of guidelines to promote • Dietary adequacy • Optimal health • Chronic disease prevention • Differ based on life-stage and gender • Not necessarily amount to be consumed every day but should be consumed on most days, as an average intake • 2 sets: 1 for nutrients, 1 for energy

  5. Dietary Reference Intakes (DRIs): Nutrient Intake • EAR: meets needs of 50% of people in same gender and life stage group • RDA: meets needs of 97-98% of people in same gender and life stage group • AI: estimate of needs (not enough evidence for an RDA) • UL: maximum intake that poses little risk to health

  6. EAR, RDA, & UL

  7. How to think about the DRIs

  8. DRIs for Energy Intake • EER: Estimated Energy Requirement • Number of daily kilocalories (kcal) recommended to individuals for stable weight • AMDRs: Acceptable Macronutrient Distribution Ranges • Percentages of protein, fat, and carbohydrates recommended daily

  9. Acceptable Macronutrient Distribution Ranges (AMDRs) Proportions in the diet believed to reduce risk of chronic diseases

  10. Diet Planning Guides • Why might someone use one of these? • USDA’s MyPlate • Harvard’s Healthy Eating Plate • Exchange lists

  11. USDA Basic 4 Food Groups: 1956-1979 • Recommends a minimum of servings from each food group • Focus on getting enough nutrients

  12. USDA Food Guide Pyramid: 1992

  13. 2005: MyPyramid kept pyramid concept, but changed shape and arrangement of groups. What else changed?

  14. USDA MyPlate: 2011 Goodbye Pyramid: USDA’s latest food guide

  15. Harvard’s response to USDA’s MyPlate. What changes did Harvard make?

  16. Food Labels

  17. Food Values Food labels list amounts of certain macro- and micronutrients. These nutrients are expressed as Daily Value. Daily Value is the amount of a nutrient in a food shown as a percentage of the recommendation for a person consuming a 2000 kcalorie diet.

  18. List of Ingredients Mystery Food: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene

  19. Nutrition Assessment • Deficiency or excess over time leads to malnutrition • Symptoms of malnutrition • Diarrhea • Skin rashes • Fatigue • Many more • Caution: not all of these symptoms are nutritionally related!

  20. Assessment Tools • Creating a “total picture” of the individual • Historical information • Health status, SES, substance use • Diet history – intake over one or more days; portion sizes; includes beverages • Anthropometric measurements • Height and weight – track to identify trends • Physical examinations • Laboratory tests

  21. Taking a Diet History • 24-hour recall • Typical day • Multi-day food log • FFQ

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