1. Chapter 2 Nutrition 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
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 Servings per container
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 Health 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 Chocolate Flaxseed Garlic Antioxidants
Flavonoids and antioxidants
Flaxseed
Lignans and phytoestrogens
Garlic
Antioxidant organosulfur compounds

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