Nutrition Tools Standards and Guidelines Chapter 2 Nutrition

Nutrition Tools – Standards and Guidelines Chapter 2 Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Learning Objectives n n Identify the full names and explain the functions of the RDA, AI, UL, EAR, and AMDR and discuss how the Daily Values differ in nature and use from other sets of nutrient values. List the four major topic areas of the Dietary Guidelines for Americans and explain their importance to the population. Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Learning Objectives n n Describe how and why foods are grouped in the USDA Food Patterns, including subgroups. Plan a day’s meals to follow the USDA Food Patterns within a given calorie budget and within the USDA limit for solid fats and added sugars. Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Learning Objectives n n Evaluate a food label, delineating the different uses of information found on the Nutrition Facts panel, on the ingredients list, and in any health claims or other claims made for the product. State specific nutritional advantages of a carefully planned nutrient-dense diet over a diet chosen without regard for nutrition principles. Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Learning Objectives n Discuss the positive and negative findings for dietary phytochemicals with regard to health, and make a case for food sources over supplements to provide them. Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Nutrient Recommendations n n Standards for healthy people’s energy and nutrient intakes Dietary Reference Intakes (DRI) Standards used in the U. S. and Canada n Set values n Vitamins and minerals n Carbohydrates, lipids, and proteins n Fiber, water, and energy n n Daily Values Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Nutrient Recommendations n DRI values Recommended Dietary Allowances – adequacy n Adequate Intakes – adequacy n Tolerable Upper Intake Levels – safety n Estimated Average Requirements – research and policy n Acceptable Macronutrient Distribution Ranges – healthy ranges for energyyielding nutrients n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Nutrient Recommendations n RDA and AI – Recommended nutrient intakes RDA – meet needs of almost all healthy people n Experimental evidence n AI n Scientific evidence and educated guesswork n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Nutrient Recommendations n EAR – Nutrition research and policy Assess nutrient intake of populations n Used to make recommendation n Requirements for life stage and gender n n UL – Safety Supplement use n Toxicity n Absence of UL n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

The Naïve View Versus the Accurate View of Optimal Nutrient Intakes Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Nutrient Recommendations n AMDR – Calorie percentage ranges Intake ranges for energy-yielding nutrients n Expressed as percentage of total n Carbohydrate: 45 -65 percent n Fat: 20 -35 percent n Protein 10 -35 percent n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Understanding the DRI Intake Recommendations n Differences between individuals n n Adequate intake over time n n n Recommendations for populations Attempt to get 100% of DRI recommended intake Characteristics of the DRI are designed for healthy people Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

How the Committee Establishes DRI Values – An RDA Example n Individual requirements n n n Balance study Accounting population needs The decision Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Setting Energy Requirements n Estimated Energy Requirements (EER) Not generous n Reflect a balancing act n Energy to support health and life n Energy derived from foods n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Daily Values n n Found on food labels Apply to the “average” person n n Eating 2, 000 to 2, 500 calories a day Allow for comparisons among foods n Not nutrient intake goals Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Dietary Guidelines for Americans n n Science-based advice n Promote health n Reduce risk of major chronic disease n Maintain healthy body weight Apply to most people age 2 and older Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Dietary Guidelines for Americans n Four major topic areas Balance calories to manage weight n Increase intakes of certain nutrient-dense foods n Reduce intakes of certain foods and food components n Build a healthy eating pattern n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Dietary Guidelines for Americans 2010 – Key Recommendations Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Dietary Guidelines for Americans 2010 – Key Recommendations Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

U. S. Diet and Dietary Guidelines Compared n n Americans need to choose more Americans need to choose fewer Alcohol intake Joys of eating Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Diet Planning with the USDA Food Patterns n Food group plan Help people achieve goals n Specifies portions n Foods are sorted by nutrient density n n n Seven groups Variety n Among the food groups and within each group Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

USDA Food Patterns – Food Groups & Subgroups Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

USDA Food Patterns – Food Groups & Subgroups Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

USDA Food Patterns – Food Groups & Subgroups Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

USDA Food Patterns – Food Groups & Subgroups Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Choosing Nutrient-Dense Foods n n Nutrient density Solid fats n n Examples Added sugars Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

How Solid Fats and Added Sugars Add Calories to Nutrient-Dense Foods Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Concept of Discretionary Calories n Discretionary calorie allowance n n n Weight maintenance vs. nutrient supplies Sources Nutrient-dense foods Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Diet Planning Application n USDA Food Patterns Amounts needed from each food group n Healthful diet for given number of calories n n Vegetable and protein food intakes n Week timeframe Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

USDA Food Patterns Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Weekly Amounts from Vegetable and Protein Food Subgroups Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

A Sample Diet Plan Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

A Sample Menu Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

My. Plate Educational Tool n Online educational tool n n n www. choosemyplate. gov Guides users through diet planning Flexibility of the USDA Food Patterns Mixed dishes n National and cultural foods n Vegetarians n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Ethnic Food Choices Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

A Note About Exchange Systems n n n Useful for almost everyone Estimates values for whole groups of foods Focus on energyyielding nutrients Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Controlling Portion Sizes at Home and Away n n Portion sizes may be difficult to judge U. S. trend Larger portion sizes n More fat and sugar n n n Tips on weights and measures Dining out trends Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

A Shift Toward Colossal Cuisine Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Checking Out Food Labels n Requirements for food labels Common or usual name n Manufacturer, packer, or distributor contact information n Net contents n Nutrient contents (Nutrition Facts panel) n Ingredients n Descending order by weight n Essential warnings n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Nutrition Facts Panel n Serving size n n Servings per container Calories/calories from fat Nutrient amounts and percentages of DVs n n Common measures allow for comparison Total fat, cholesterol, sodium, total carbohydrate, protein Vitamins and minerals n Vitamin A, vitamin C, calcium, and iron Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

What’s on a Food Label? Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

More About Percentages of Daily Values n n ‘% Daily Value’ is based on 2, 000 calorie diet Daily Values greatest use n Comparing foods Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

What Food Labels May Include n Nutrient claims Food must meet specified criteria n Examples n “Good source” of a nutrient n “High” in a nutrient n n Health claims Standards n Qualified claims n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Reliable Health Claims on Labels Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

What Food Labels May Include n Structure/function claims Requires no prior approval n Notification of FDA is sufficient n Required label disclaimer n Examples n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Label Claims Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Are Some Foods Superfoods for Health? Controversy 2 Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Phytochemicals n n Nonnutrient components of plants Emerging as potential regulators of health Antioxidants n Regulate protein synthesis n Mimic hormones n Alter blood chemistry n Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Phytochemicals n Blueberries n n Chocolate n n Flavonoids and antioxidants Flaxseed n n Flavonoids Lignans and phytoestrogens Garlic n Antioxidant organosulfur compounds Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney

Phytochemicals n Soybeans and soy products Chronic diseases n Downsides n n Tomatoes n n n Antioxidant lycopene Tea Grapes and wine Yogurt Supplements Nutrition: Concepts & Controversies, 13 th edition, Sizer & Whitney