1. Understanding Nutritional Standards and Guidelines
Chapter 3
Understanding Nutritional Standards and Guidelines

2. Learning Objectives
After completing this chapter, you should be able to:
• Define Recommended Dietary Allowance, Adequate Intake, Tolerable Upper Intake Level, and Estimated Energy Requirement.
• Determine the amounts of carbohydrate, protein, and fat recommended for healthy diets.
• Identify recommended estimates of calorie needs and daily fluid intakes.
• List the current recommendations for daily intake of sodium.

3. Learning Objectives continued:
After completing this chapter, you should be able to:
• State the importance of achieving calorie balance to maintain weight.
• Locate the nutrition facts label and the ingredient list on food packages, and describe how the daily values, nutrition facts label, and ingredient list are used in restaurants and foodservice operations.
• Identify major allergens on an ingredient list.

4. A Healthy Diet

5. Dietary Reference Intakes
A Focus on Water

6. Reading the DRIs
The Role of DRIs in Menu Planning

7. Dietary Guidelines for Americans 2010
Concepts
Key Recommendations
Balancing Calories to Manage Weight
Foods and Food Components to Reduce
Foods and Nutrients to Increase
Build Healthy Eating Patterns
Recommendations for
Specific Population Groups

8. Selected Messages for Consumers from the Dietary Guidelines for Americans
Balancing Calories
Foods to Increase
Foods to Reduce

10. USDA’s MyPlate MyPlate Food Group 1: Grains
MyPlate Food Group 2: Protein
MyPlate Food Group 3: Vegetables
MyPlate Food Group 4: Fruits
MyPlate Food Group 5: Dairy

11. Crafting a Healthy Plate

12. Menu Planning with MyPlate

13. Food Labeling The Food Label Labeling of Meat
The Nutrition Facts Label

14. Daily Values (DVs)

15. Mandatory Components of a Nutrition Facts Label
Nutrition Facts and Children

16. Ingredient Labeling
Food Additives
Juices
Allergens

18. Labeling Terms

19. Labeling Food as Healthy
Labeling Organic Food
Health Claims
Using the Food Label in a
Restaurant or Foodservice Setting

20. 1. Define Recommended Dietary Allowance, Adequate Intake, Tolerable Upper Intake Level, and Estimated Energy Requirement.
The Recommended Dietary Allowance (RDA) is an average daily dietary nutrient intake sufficient to meet the nutrient requirement of nearly all (97 to 98 percent) healthy individuals of a particular age and gender group.
The Adequate Intake (AI) is the assumed daily dietary intake level of healthy people when there is insufficient evidence to set an RDA.
The Tolerable Upper Intake Level (UL) provides the upper intake limits for each nutrient.
The Estimated Energy Requirement (EER) is the calorie intake that maintains energy balance in a healthy adult of a certain age, gender, weight, height, and level of activity.

21. 2. Determine the amounts of carbohydrate, protein, and fat recommended for healthy diets.
According to the Acceptable Macronutrient Distribution Ranges, in a healthy diet carbohydrate should provide about 45 to 65 percent of the calories, protein should provide about 10 to 35 percent of the calories, and lipids or fats should provide about 20 to 35 percent of the calories.

22. 3. Identify recommended estimates of calorie needs and daily fluid intakes.
People have different calorie needs depending on their gender, age, body size, and activity level.
According to the Dietary Guidelines for Americans 2010, adult women need about sixteen hundred to twenty-four hundred calories per day, and men need two thousand to three thousand calories per day.
Water needs are variable, depending on the environment, temperatures, and the amount of calories expended.
Adult females should consume approximately 2.7 liters of water per day, and adult males should consume about 3.7 liters per day.

23. 4. List the current recommendations for daily intake of sodium.
The Dietary Reference Intake (DRI) value for sodium is fifteen hundred milligrams per day.
The Tolerable Upper Intake Level (UL) is twenty-three hundred milligrams per day.
Most adults should try to consume less than twenty-three hundred milligrams of sodium per day to prevent hypertension.
People 51 years of age and older, or those who are African-American or have diabetes, hypertension, or chronic kidney failure, should consume less than fifteen hundred milligrams of sodium per day.

24. 5. State the importance of achieving calorie balance to maintain weight.
Individuals who maintain their calorie balance over time usually achieve and sustain a healthy weight.
An individual should match the number of calories eaten with the number of calories expended each day to maintain his or her weight.

25. 6. Locate the nutrition facts label and the ingredient list on food packages, and describe how the daily values, nutrition facts label, and ingredient list are used in restaurants and foodservice operations.
The nutrition facts label is the part of the food label that contains the nutrition information required by the FDA, such as allergens, total fat, sodium, cholesterol, and calories.
The ingredient list is in a separate place on the label.
It lists the ingredients in descending order by weight.
In a restaurant or foodservice operation, the food label can be used to determine the serving size, the number of servings in a container, the ingredients list, and the daily values.
It can be used to check for allergens.
Staff responsible for receiving deliveries can review the label to ensure that the food product received matches the food ordered.

26. 6. Locate the nutrition facts label and the ingredient list on food packages, and describe how the daily values, nutrition facts label, and ingredient list are used in restaurants and foodservice operations continued…
This is especially important if a specific type of product, such as a salt- free, organic, or whole-grain product, was ordered.
The daily value can be used to increase or decrease specific nutrients when menu planning or to determine whether a product has too much sodium for a special recipe.

27. 7. Identify major allergens on an ingredient list.
As of 2006, food labels must disclose whether a food contains one or more of the eight major food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.

28. Key Terms:
Acceptable Macronutrient Distribution Range (AMDR) The range of intakes for a particular energy source, such as carbohydrates (45 to 65 percent), lipids (20 to 35 percent), and protein (10 to 35 percent), that reduces risk of disease while providing enough essential nutrients.
Adequate Intake (AI) The daily dietary intake level assumed to be adequate for good health when there is insufficient evidence to set a Recommended Dietary Allowance (RDA).
Allergen A food or food ingredient, such as milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat, that can cause an allergic reaction or response for some people.
Daily Value (DV) A food-label reference value determined from the FDA’s Reference Daily Intakes (RDIs) and Daily Reference Values (DRVs).
Dietary Guidelines for Americans 2010 A document that provides information and advice on food choices, healthy weight, and disease prevention for people aged two years and older.

29. Key Terms continued:
Dietary Reference Intakes (DRIs) Recommended daily nutrient- and energy-intake amounts for healthy people of a particular age range and gender, based on current scientific evidence.
Daily Reference Value (DRV) The nutrient-intake value for protein, carbohydrate, fat, and other components, such as cholesterol, set by the Food and Drug Administration (FDA) to formulate the Daily Value.
Estimated Average Requirement (EAR) The estimated average daily dietary intake level that meets the nutritional requirements of half the healthy people of a particular age range and gender.
Estimated Energy Requirement (EER) The dietary energy intake believed to maintain energy balance in a healthy adult of a certain age, gender, weight, height, and level of activity.
Food label A label that lists the nutrients included in a product, along with their amounts.

30. Key Terms continued:
Healthy diet A diet that contains nutrient-dense food choices from the five food groups; it contains all essential vitamins and minerals, as well as enough fiber, fluid, and phytochemicals to maintain good health.
Nutrition facts label The part of the food label that contains the nutrition information required by the FDA.
Recommended Dietary Allowance (RDA) The average daily dietary nutrient intake sufficient to meet the nutrient requirement of nearly all (97 to 98 percent) healthy individuals of a particular age and gender group.
Reference Daily Intake (RDI) A nutrient value for vitamins and minerals set by the FDA to formulate the Daily Value.
Tolerable Upper Intake Level (UL) The highest level of daily nutrient intake that poses no risk of adverse health effects to almost all individuals of a certain age range.

31. Key Terms continued:
USDA Organic A designation by the USDA stating that food labeled with this seal must be at least 95 percent organic and must meet USDA organic standards, which include the use of renewable resources and the conservation of soil and water in growing food.

32. Chapter Images

33. Chapter Images continued