1. © 2008 Thomson - Wadsworth Chapter 2 Nutrition Guidelines: Applying the Science of Nutrition

2. Determining Nutrient Needs Dietary Reference Intakes (DRIs): Updated nutritional standards: -Expanded on the traditional RDA values which were developed to prevent nutrient- deficiency diseases, now our focus is on chronic disease prevention -Apply to healthy people -Set standards for nutrients that do not have RDA values

3. Determining Nutrient Needs Estimated Average Requirement (EAR) –The average daily intake level of a nutrient that will meet the needs of half of the people in a particular category, 50% will need more, 50% will need less –Used by scientists to determine the Recommended Dietary Allowance (RDA) of a nutrientnutrient

4. Determining Nutrient Needs Recommended Dietary Allowances (RDA) –The average daily intake level required to meet the needs of 97 – 98% of people in a particular category

5. Determining Nutrient Needs Adequate Intake (AI) –Recommended average daily intake level for a nutrient –Based on observations and estimates from experiments –Used when the RDA is not yet established: calcium, vitamin D, vitamin K, fluoride

6. Determining Nutrient Needs Tolerable Upper Intake Level (UL) –Highest average daily intake level that is not likely to have adverse effects on the health of most people –Consumption of a nutrient at levels above the UL is not considered safe

7. Determining Nutrient Needs Estimated Energy Requirement (EER) –Average dietary energy intake (kcal) to maintain energy balance –Based on age, gender, weight, height, level of physical activity

8. Determining Nutrient Needs Acceptable Macronutrient Distribution Ranges (AMDR) –Describes the portion of the energy intake that should come from each macronutrient

9. Cornerstones of a Healthy Diet Nutrient density is a measure of the nutrient a food provides compared to its energy content. A nutrient-dense diet is a healthy diet.

10. Eat a Variety of Foods No one food provides all necessary nutrients. Selecting a variety of foods helps the body to obtain all necessary nutrients. There are many interactions between foods. Selecting a variety of foods means you will provide all the body needs.

11. Balance Your Choices

12. Everything in Moderation Moderation means all types of foods and beverages are okay, as long as they are taken in moderation. (You don’t overdo it!) Moderation means not consuming too much energy, fat, sugar, sodium or alcohol. Watch portion sizes.

13. Designing A Healthful Diet The tools for designing a healthful diet may include: –Dietary Guidelines –Diet Plans –MyPlate – (formerly MyPyramid) –Food Labels

14. Tools to Plan a Healthy Diet Dietary Guidelines for Americans – science based set of diet and lifestyle guidelines designed to promote health and reduce risk of chronic diseases (HHS and USDA)HHS and USDA -Revised every 5 years, recently released January 31, 2011 International Dietary Guidelines

15. Diet Plans Diet Plans can be used to design a healthful diet. The 5-A-Day the Color Way Program –Designed by the National Cancer Institute –Based on evidence linking high fruit and vegetable consumption with cancer prevention –Recommends a minimum of 5 to 9 fruits and vegetables per day5 to 9 fruits and vegetables per day –Advertised in mass media, schools, etc.

16. 1940s 1950s-1960s 1970s 1992 Food for Young Children 1916 2005 Evolution of USDA’s Food Guidance 2010

17. http://www.choosemyplate.gov/

18. Diet-Planning Guides Food group plans sort foods into groups based on nutrient content. These guides are important in selecting foods for a nutritious diet providing balance, variety, and moderation. A combination of all the groups is essential to a healthy diet. Recommended Amounts The recommended intake of each food group depends upon how many kcalories are required. There are different kcalorie requirements for those who are sedentary compared to those who are active.

19. Ethnic food choices fit into the food groups

20. Diet-Planning Guides Putting the Plan into Action: Choose the number of servings needed from each group. Assign food groups to daily meals and snacks. (Below is example for 2000 kcal diet.)

21. Food Labels The FDA requires food labels on most products. These labels must include: 1.A statement of identity 2.Net contents of the package 3.Ingredients list 4.Manufacturer’s name and address 5.Nutrition information (Nutrition Facts Panel)

23. Limit These Nutrients The goal is to stay BELOW 100% of the DV for each of these nutrients per day.

24. Get Enough of These Nutrients Try to get 100% of the DV for each of these nutrients each day.

25. 2000 kcal - Sedentary younger women, active older women Sedentary older men 2500 kcal – men, active younger women The Footnote

26. The Percent Daily Value The % DV is based on 100% of the daily value for each nutrient.

27. Quick Guide to % DV 5% DV or less is Low Limit these Nutrients Get Enough of these Nutrients 20% DV or more is High

28. Read the Nutrition Facts Label For Total Sugars Plain YogurtFruit Yogurt

29. Look at the Ingredient List for Added Sugars Plain Yogurt - contains no added sugars INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN. Fruit Yogurt - contains added sugars INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L. ACIDOPHILUS CULTURES

30. Nutrient Claims Must meet FDA definitions and include conditions under which each term can be used. “Good source of……” “Excellent source of……….” General terms include free, good source of, healthy, high, less, light or lite, low, more, and organic. Energy terms include kcalorie-free, low kcalorie, and reduced calorie. Fat and cholesterol terms include percent fat-free, fat-free, low fat, less fat, saturated fat-free, low saturated fat, less saturated fat, trans fat-free, cholesterol-free, low cholesterol, less cholesterol, extra lean, and lean. Carbohydrate terms include high fiber and sugar- free. Sodium terms include sodium-free and salt-free, low sodium, and very low sodium. Table 2.6, pg. 55

31. Food Labels: Health Claims Authorized Health Claims: Based on Significant Scientific Agreement Authorized Health Claims: Based on an Authoritative Statement Qualified Health Claims Health claim rules changed in 2003. Industry argued “Holding only the highest scientific standard for claims interferes with commercial free speech” – and they won…… Distinguishing such information can be confusing!

32. Food Labels Structure-Function Claims (not health claims) Claims made without FDA approval Cannot make statements about diseases or symptom i.e. “improve memory” vs. “May reduce risk of Alzheimer’s” “May reduce the risk of heart disease” vs. “Promotes a healthy heart”