1. HUN 4296 Nutrition & Health Issues Week 1 Day 2 Nutrition Standards and Guidelines Chp 2 -Nutrition: Concepts & Controversies, 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 MyPlate.

3. Learning Objectives  Describe solid fats and added sugars and explain how they may best be used in diet planning.  Plan a day’s meals that follow the pattern of the USDA Food Patterns 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  Maintain healthy body weight  Apply to most people age 2 and older

13. Dietary Guidelines for Americans  Four major topic areas  Balancing calories to manage weight  Eating habits and physical activity  Foods and food components to reduce  Foods and nutrients to increase  Building healthy eating patterns

14. Dietary Guidelines for Americans 2010 – Key Recommendations

16. 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

17. Diet Planning with the USDA Food Patterns  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

18. USDA Food Patterns – Food Groups & Subgroups

22. How Does the U.S. Diet Stack Up?

23. Discretionary Calorie Concept  Discretionary calorie allowance  Weight maintenance vs. nutrient supplies  Sources  Nutrient-dense foods

24. Diet Planning Application  USDA Food Patterns  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

25. USDA Recommended Daily Intakes Patterns

26. Weekly Amounts from Vegetable and Protein Food Subgroups

27. Sample Diet Plan

28. MyPlate Educational Tool  Online educational tool  www.choosemyplate.gov www.choosemyplate.gov  Guides users through diet planning  Dietary changes  Small steps make substantial impacts  Flexibility of the USDA Food Patterns  Mixed dishes  National and cultural foods  Vegetarians

29. Choose MyPlate

30. 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’

31. U.S. Trend Toward Colossal Cuisine

32. A Note About Exchange Systems  Useful for almost everyone  Estimates values for whole groups of foods  Focus on energy- yielding nutrients

33. 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

34. Nutrition Facts Panel  Serving size  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

35. What’s on a Food Label?

36. 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

37. Claims on Food Labels  Nutrient claims  Food must meet specified criteria  Examples  “Good source” of a nutrient  “High” in a nutrient  Health claims  Standards  Qualified claims

38. Claims on Food Labels  Structure/function claims  Requires no prior approval  Notification of FDA is sufficient  Required label disclaimer  Examples

39. Are Some Foods “Superfoods” for Health? Controversy 2

40. Phytochemicals  Nonnutrient components of plants  Flavonoids  Emerging as potential regulators of health  Antioxidants  Regulate protein synthesis  Mimic hormones  Alter blood chemistry

41. Phytochemicals  Blueberries  Antioxidants  Chocolate  Flavonoids and antioxidants  Flaxseed  Lignans and phytoestrogens  Garlic  Antioxidant organosulfur compounds

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