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Chapter 2 Nutrition Tools – Standards and Guidelines

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.

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Chapter 2 Nutrition Tools – Standards and Guidelines

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  1. Chapter 2Nutrition Tools – Standards and Guidelines Nutrition: Concepts & Controversies, 12e Sizer/Whitney

  2. Learning 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.

  3. Learning 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.

  4. Nutrient Recommendations • Standards for healthy people’s energy and nutrient intakes • Dietary Reference Intakes (DRI) • Dietary components with set values • Values • EAR • RDA • AI • UL

  5. Nutrient Recommendations • Goals of DRI committee • Setting recommended intake values – RDA & AI • Used by individuals for nutrient intake goals • RDA – solid experimental evidence • AI – scientific evidence and educated guesswork • Facilitating nutrition research & policy – EAR • Requirements for life stages and genders

  6. Nutrient Recommendations • Goals of DRI committee • Establish safety guidelines – UL • Identification of potentially toxic levels • Danger zones • Preventing chronic diseases • Acceptable Macronutrient Distribution Ranges (AMDR) proportions

  7. The Naïve View Versus the Accurate View of Optimal Nutrient Intakes

  8. Understanding the DRI Intake Recommendations • 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

  9. Establishing DRI Values – An RDA Example • Balance study • Accounting for needs • Making a decision

  10. Setting Energy Requirements • Estimated Energy Requirements (EER) • Not generous • Reflects a balancing act • Energy to support health and life • Energy derived from foods

  11. Daily 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

  12. Dietary Guidelines for Americans • Science-based advice • Promote health • Reduce risk of major chronic disease • Apply to most people age 2 and older

  13. Dietary Guidelines for Americans • Choose nutritious foods • Based on USDA Food Guide • Supplements • Limit potentially harmful dietary components • Fat, sugar, cholesterol, salt, and alcohol

  14. Dietary Guidelines for Americans – Key Recommendations

  15. Dietary Guidelines for Americans – Key Recommendations

  16. Dietary Guidelines for Americans – Key Recommendations

  17. U.S. Diet and Dietary Guidelines Compared • 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

  18. Diet Planning with the USDA Food 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

  19. USDA MyPyramid Food Guide

  20. USDA MyPyramid Food Guide

  21. USDA MyPyramid Food Guide

  22. USDA MyPyramid Food Guide

  23. How Does the U.S. Diet Stack Up?

  24. Discretionary Calorie Concept • Discretionary calorie allowance • Weight maintenance vs. nutrient supplies • Sources • Nutrient-dense foods

  25. Diet 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

  26. MyPyramid Recommended Daily Intakes from Each Food Group

  27. Weekly Amounts from Vegetable Subgroups

  28. Sample Diet Plan

  29. MyPyramid: Steps to a Healthier You • 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

  30. MyPyramid: Steps to a Healthier You

  31. Portion 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’

  32. U.S. Trend Toward Colossal Cuisine

  33. A Note About Exchange Systems • Useful for almost everyone • Estimates values for whole groups of foods • Focus on energy-yielding nutrients

  34. Checking 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

  35. Nutrition 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

  36. What’s on a Food Label?

  37. More About Percentages of Daily Values • ‘% 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

  38. Claims 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

  39. Claims on Food Labels • Structure/function claims • Requires no prior approval • Notification of FDA is sufficient • Required label disclaimer • Examples

  40. Are Some Foods “Superfoods” for Health? Controversy 2

  41. Phytochemicals • Nonnutrient components of plants • Flavonoids • Emerging as potential regulators of health • Antioxidants • Regulate protein synthesis • Mimic hormones • Alter blood chemistry

  42. Phytochemicals • Blueberries • Antioxidants • Chocolate • Flavonoids and antioxidants • Flaxseed • Lignans and phytoestrogens • Garlic • Antioxidant organosulfur compounds

  43. Phytochemicals • Soybeans and soy products • Chronic diseases • Downsides • Tomatoes • Antioxidant lycopene • Tea, wine, pomegranate, and whole grain • Yogurt • Supplements

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