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Nutrition Guidelines: Tools for a Healthful Diet

Nutrition Guidelines: Tools for a Healthful Diet. BIOL 103, Chapter 2. Today ’ s Topics. Concepts in choosing a healthful diets Dietary Guidelines and Diet Plans R ecommendations for nutrient intake? Reading and Interpreting Food Labels. Linking Nutrients, Food, and Health.

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Nutrition Guidelines: Tools for a Healthful Diet

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  1. Nutrition Guidelines: Tools for a Healthful Diet BIOL 103, Chapter 2

  2. Today’s Topics • Concepts in choosing a healthful diets • Dietary Guidelines and Diet Plans • Recommendations for nutrient intake? • Reading and Interpreting Food Labels

  3. Linking Nutrients, Food, and Health • Planning how you will eat • Adequacy • The foods you choose to eat provide all the essential nutrients, fiber, and energy in amounts sufficient to support growth and maintain health. • Balance • Your diet is balanced if: • Calories you eat = Calories (Energy) that you use • It is a healthful diet (has adequate amount of essential nutrients)

  4. Linking Nutrients, Food, and Health • Planning how you will eat… • Calorie Control • Nutrient Density

  5. Linking Nutrients, Food, and Health • Planning how you will eat… • Moderation • Variety

  6. Dietary Guidelines for Americans, 2010 • In 1980, USDA and US DHHS released the 1st edition of Dietary Guidelines for Americans. • What is it and what does it contain? • A guideline that individuals can refer to in order to make informed decisions about food and activity • Content is backed by scientific research • Their Goal: to improve overall health by balancing calories that Americans eat with physical activity to manage weight. • Used to develop educational materials, or aid policy makers in designing and carrying out nutrition-related programs

  7. Two basic concepts of Dietary Guidelines for Americans, 2010Problem Set#2, Q1a • Balance calories to manage weight • Focus on consuming nutrient-dense foods

  8. Dietary Guidelines for Americans, 2010 • In addition, Dietary Guidelines for Americans, 2010 provides: • Recommendations for Specific Population Group • Woman capable of getting pregnant • Woman who are pregnant or breastfeeding • Individuals age 50 and older • Key consumer behaviors and potential strategies for professionals to use • Food safety principles and guidance for consumers • How to use the food label to track calories, nutrients, and ingredients

  9. Social-ecological model framework for nutrition and physical activity decisions

  10. My Plate:Problem Set#2, Q1b • In 2011, USDA formed MyPlate to accompany the Dietary Guidelines for Americans, 2010. • MyPlate is designed to convey 7 key messages: • Enjoy food, but eat less • Avoid oversize portions • Make half your plate fruits and vegetables • Drink water instead of sugary drinks • Switch to fat-free or low-fat (1%) milk • Compare sodium in foods • Make at least half your grains whole grains

  11. Using MyPlate food guide in dietary planning • Determine the amount of calories you should eat each day • Become familiar with the types of food in each group, number of recommended servings, and serving sizes • Plan your meals and snacks using the suggested serving sizes

  12. Exchange List • Foods are grouped by food type and the amount of macronutrients in each portion: • Starches • Fruits • Milk • Other carbs • Vegetables • Meats and meat substitutes • Fats • It is usually used by people with diabetes and/or by weight-control programs.

  13. Recommendations for the Nutrient Intake: the DRIs • DRI = Dietary Reference Intakes • DRIs are a set of scientifically-based nutrient reference values for healthy populations • DRIs is a umbrella term that describes four types of reference values: • Estimated Average Requirement (EAR) • Recommended Dietary Allowance (RDA) • Adequate Intake (AI) • Tolerable Upper Intake Level (UL)

  14. Dietary Reference Intakes (DRIs) • Estimated Average Requirement (EAR) • Amount that meets the nutrient requirements of 50% of people in a life-stage and gender group

  15. Dietary Reference Intakes (DRIs) • Recommended Dietary Allowance (RDA) • Amount that meets the needs of most people (97-98%) in a life-stage and gender group • RDA is calculated from the EAR

  16. Dietary Reference Intakes (DRIs) • Adequate Intake (AI) • AI is used when EAR and RDA cannot be determined • Amount thought to be adequate for most people • AI is not equivalent to EAR • Examples of AI nutrients: Fl, Cl, Mn, K, Na, total fiber, Water.

  17. Dietary Reference Intakes (DRIs) • Tolerable Upper Intake Levels (UL): maximum level of daily nutrient intake that poses little risk of adverse health effects to almost all of the individuals in a defined group. • Intake above the UL can be harmful/toxic • Some ULs for certain nutrients are still unknown. (e.g. Arsenic)

  18. Dietary Reference Intakes for energy in food • Estimated Energy Requirement (EER): • Similar to EAR • Acceptable Macronutrient Distribution Range (AMDR)”: • “% of total energy intake.”

  19. Introducing Food Labels • During 1970-1980s, research about the the role of diet in chronic diseases increased • In 1990, Congress passed the Nutrition Labeling and Education Act (NLEA) for food package to have ingredient list, allergy warnings and nutrient info. • 1994: Nutrition labels start to appear on foods • FDA vs. USDA • FDA: oversees most of the U.S. food supplies • USDA: oversees supply of meat, poultry, egg products

  20. Food Labels • What are mandatory information on food labels? • Name of the food • Net weight of the food itself • Name and address of manufacturer, packer, distributor • List of ingredients • Nutrition information

  21. Standard format of Nutrition Facts panel

  22. Food Labels – Daily Values

  23. 3 Claims that can be made for food and dietary supplements Check out “FYI Definitions for Nutrient Content Claims on Food Labels” (pg. 60-61) • Nutrient content claims • Regulated by the NLEA and FDA • Use meaningful terms: “low fat,”“high fiber” • Reduce misleading claims: “fat free,”“cholesterol free,” etc.

  24. Claims that can be made for food and dietary supplements 2. Health claim: a statement that the food or a substance in the food is linked to reduced risk of disease 3. Structure/function claim: statement that claim a potential benefit on body structures or functions.

  25. New Look for Food Labels (2014)

  26. Controversy with Froot Loops • Oct 2008: Smart Choices is a program sponsored by the food industry (General Mills, Kellogg’s, Kraft, Pepsi, etc.) to promote a standardized symbol in front of the package for consumer information. • Liberal criteria

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