Chapter 2 Nutrition Tools Standards and Guidelines Dont

Chapter 2: Nutrition Tools – Standards and Guidelines Don’t let the “alphabet soup” of nutrient intake standards confuse you Power. Point Lectures for Nutrition: Concepts and Controversies, eleventh edition Frances Sizer and Ellie Whitney Lectures by Judy Kaufman, Ph. D. Copyright © 2008 Thomson Wadsworth Publishing

Introduction Eating well is easy in theory – Just choose a selection of foods that supplies appropriate amounts of the essential nutrients, fiber, phytochemicals, and energy, without excess intakes of fat, sugar, and salt. • Be sure to get enough exercise to balance the foods you eat!!

Introduction In practice, eating well proves harder than it appears – Many people are overweight, or undernourished, or suffer from nutrient excesses or deficiencies that impair their health • They are malnourished

Nutrient Recommendations The Dietary Reference Intakes are nutrient intake standards set for people living in the United States and Canada. The Daily Values are U. S. standards used on food labels.

Question? ? I know my diet needs improvement. a. Agree b. Disagree c. I never think about it.

Nutrient Recommendations

Nutrient Recommendations The DRI committee has set values for: – Vitamins – Minerals – Carbohydrates – Fiber – Lipids – Protein – Water – Energy

Goals of the DRI Committee Goal #1 - Setting Recommended Intake Values - RDA and AI – Both are nutrient goals – RDA – Recommended Dietary Allowance – AI – Adequate Intake

Goals of the DRI Committee Goal #2 – Facilitating Nutrition Research and Policy – EAR – Estimated Average Requirements

Goals of the DRI Committee Goal #3 – Establishing Safety Guidelines – UL – Tolerable Intake Levels – To identify potentially hazardous levels of nutrient intakes

Goals of the DRI Committee

Goals of the DRI Committee Goal #4 – Preventing Chronic Diseases – Acceptable Macronutrient Distribution Ranges (AMDR) for energy nutrients • 45 to 65 percent from carbohydrates • 20 to 35 percent from fat • 10 to 35 percent from protein

Understanding the DRI Intake Recommendations Separate recommendations for men, women, pregnant, lactating women, infants, and children Specific age ranges

Understanding the DRI Intake Recommendations The DRI in perspective – The values are based on available scientific research and updated periodically in light of new knowledge. – The values are based on the concepts of probability and risk. – The values are recommendations for optimal intakes, not minimum requirements. Include a generous margin of safety. – The values are set in reference to specific indicators of nutrient adequacy, rather than prevention of deficiency symptoms alone.

Understanding the DRI Intake Recommendations The DRI in perspective – The values reflect daily intakes to be achieved, on average, over time. The values are set high enough to ensure that body stores will beet nutrient needs during periods of inadequate intakes. – The recommendations apply to healthy persons only.

Why Are Daily Values Used on Labels? One set of values that applies to everyone found only on food labels. Reflect the needs of an “average” person – someone eating 2, 000 to 2, 500 calories a day. Enable consumers to compare the nutrient values among foods.

Dietary Guidelines for Americans

Dietary Guidelines for Americans The Dietary Guidelines suggest that physical activity should be part of a healthy lifestyle

Dietary Guidelines for Americans

Diet Planning with the USDA Food Guide A major recommendation of the Dietary Guidelines for Americans is to choose a diet based on the USDA Food Guide. USDA provides a food group plan – the USDA Food Guide.

Other food planning tools: Exchange lists - appendix D Canada’s Beyond the Basics – appendix B

How Can The USDA FOOD Guide Help Me to Eat Well? In the U. S. , we eat – too few of the foods that supply key nutrients and – too many calories and fats

Achieving Adequacy, Balance, & Variety: The Food Groups and Subgroups If you design your diet around the USDA Food Guide, you will achieve adequacy, balance, and variety. Divides food groups into subgroups – Example: vegetables • Orange and deep yellow • Dark green • Starchy • Legumes

Controlling Calories: The Discretionary Calorie Allowance

Controlling Calories: The Discretionary Calorie Allowance A person may choose to consume the following within the limits of the allowance: 1. Extra serving of the same nutrient-dense foods that comprise their diet 2. Fats 3. Added sugars 4. Alcohol 5. Omit the discretionary calories

Achieving Moderation: Nutrient Density Choose the most nutrient-dense foods from each group to prevent overweight or obesity

How Much Food Do I Need Each Day?

How Much Food Do I Need Each Day?

How Much Food Do I Need Each Day?

Question? ? Would you be happy eating like this? 1. Yes 2. NO 3. Maybe

My. Pyramid: Steps to a Healthier You

Flexibility of the USDA Food Guide Allows for substitutions according to – personal preferences – national and cultural food choices

Flexibility of the USDA Food Guide

Flexibility of the USDA Food Guide

Portion Control People wishing to avoid overconsuming calories must pay attention to portion sizes

Portion Control A serving of grain is 1 oz. , yet most bagels today weight 4 oz. or more--meaning that a single bagel can easily supply more than half of the grains that many people need in a day.

A Note About Exchange Systems Exchange lists facilitate calorie control by providing an understanding of how much carbohydrate, fat, and protein are in each food group. Appendix D (appendix B for Canada)

Consumer Corner: Checking Out Food Labels Food labels provide clues for nutrition detectives

Consumer Corner: Checking Out Food Labels

What Food Labels Must Include The Nutrition Education and Labeling Act of 1990. Every packaged food must state: – The common name of the product. – The name and address of the manufacturer, packer, or distributor. – The net contents in terms of weight, measure, or count. – The nutrient contents of the product (Nutrition Facts panel). – The ingredients, in descending order of predominance by weight.

The Nutrition Facts Panel The following are found on all labels: – Serving size – Servings per container – Calories/calories from fat – Nutrient amounts and percentages of Daily Values for: • Total fat • Cholesterol • Sodium • Total carbohydrate/sugars/dietary fiber • Protein

The Nutrition Facts Panel In addition, the label must state the contents of these nutrients expressed as percentages of the Daily Values: • Vitamin A • Vitamin C • Calcium • Iron

More About Percentages of Daily Values The calculations used to determine the “% Daily Value” figures for nutrient contributions from a serving of food are based on a 2, 000 -calorie diet. – Example: If a food contributes 13 milligrams of vitamin C per serving, and the DV is 60 milligrams, then a serving of that food provides about 22 percent of the DV for vitamin C.

What Food Labels May Include So far, we have looked at the accurate and reliable facts on nutrition labels. Let’s look at more reliable claims but also unreliable, but legal claims that can be made on food labels.

Nutrient Claims on Food Labels If a food meets specific criteria, the label may display certain approved nutrient claims.

Health Claims: The FDA’s “A” Through “D” Lists The FDA can no longer demand that only health claims with the highest degree of scientific support appear on food labels. The FDA allows claims that are supported by weak evidence. Reliable claims receive an “A” and the manufacturer needs to submit scientific evidence and petition the FDA for permission. “Qualified” claims are “B” through “D” claims.

Health Claims: The FDA’s “A” Through “D” Lists

Health Claims: The FDA’s “A” Through “D” Lists

Structure/Function Claims No prior approval for the Grade A health claim. Structure/Function claims can be on a food or supplement. For claims on a supplement, the manufacturer must notify the FDA after marketing, and the label has to have a disclaimer stating that the FDA has not evaluated the claim.

Structure/Function Claims

Consumer Education

Conclusion Nutrition Facts panels and ingredients provide reliable information on which you can base your food choices. More and more of the health-related claims printed on labels are based on less-thanconvincing scientific evidence. In the world of food and supplements, “Let the buyer beware. ”

Food Feature: Getting A Feel For the Nutrients in Foods

Question? ? Which day is more nutritious? 1. Monday’s 2. Tuesday’s 3. They are the same. Monday is more nutrient dense. Tuesday’s meals oversupply calories and saturated fat while undersupplying fiber and critical vitamins and minerals.

Controversy: for Health? Are Some Foods “Superfoods” What do they promise? What do they deliver?

Controversy: Are Some Foods “Superfoods” for Health?

A Scientific View of Phytochemicals

A Scientific View of Phytochemicals

Phytochemical Supplements Foods deliver 1000’s of phytochemicals in addition to nutrients. Supporters of phytochemical supplements say: – Evidence is good enough to recommend supplements. – People have been eating them forever and so they must be safe to consume as supplements.

Phytochemical Supplements Detractors of phytochemical supplements say: – The body is not used to handling them in large concentrations. – They alter body functions in ways not yet understood fully. – Evidence for the safety of isolated phytochemicals in humans is lacking. – No regulatory body oversees their safety. No studies are required to prove they are safe or effective before marketing them. – They make claims that are unproven.

The Concept of Functional Foods Manufactured functional foods consist of processed foods that are fortified with nutrients or enhanced with phytochemicals or herbs. – E. g. Calcium-fortified orange juice – E. g. Margarine blended with a phytosterol that lowers blood cholesterol

The Concept of Functional Foods Functional foods currently on the market promise to “enchance mood, ” “promote relaxation and good karma, ” “increase alertness, ” and “improve memory, ” among other claims

The Final Word