1. Chapter 12
Nutrition Guidelines
©2015 Cengage Learning.

2. Nutrition
Nutrition
Is the study of food and how it is used by the body
It includes the start-to-finish processes of
Eating
Digestion of food
Transportation of nutrients
Absorption of nutrients into cells
Excretion of unused material

3. Nutrients
Food yields nutrients essential to the human body: Proteins, carbohydrates, fats, vitamins, minerals, and water.
Nutrients serve three main functions:
Supply energy
Provide materials for building and maintaining healthy cells
Regulate body processes

4. Nutrients
All persons throughout their life span require the same nutrients—only the amounts that are needed change.
Photo: © Cengage Learning

5. Nutrition Guidelines
Several tools are available to help guide decisions about consuming a nutritious diet, being physically active, and maintaining a healthy weight.
Helping children to develop healthy eating and activity behaviors can have positive lifelong outcomes.
Left Image Source: myplate.gov
Center Image Source: letsmove.gov
Right Image Source: health.gov

6. Nutrition Guidelines Are designed to serve one of two purposes:
To ensure adequate nutrient intake
To encourage healthy lifestyle practices
Photo: © Cengage Learning

7. Nutrition Guidelines
Nutrient guidelines that are designed to ensure adequate nutrient intake include:
Daily Reference Intakes (DRIs)
MyPlate
Left Image Source: myplate.gov
Right Image Source: Trademark of the Food and Drug Administration, Department of Health and Human Services.

8. Daily Reference Intakes (DRIs)
DRIs provide information about:
Recommended nutrient intake by age
Nutrient goals for which a limit has been determined
The highest level of a nutrient that is unlikely to cause a health risk
DRIs are also used to establish national nutrition program policy and for labeling purposes.

9. ChooseMyPlate.gov
The MyPlate interactive tool provides consumers with a wealth of information about:
Food groups and healthy eating patterns
Nutrient-dense sources of essential vitamins and minerals
Portion size, moderation, and calories
Physical activity to balance food intake
Recipes for nutritious food preparation

10. ChooseMyPlate.gov
Spend time exploring the interactive features and learn how to personalize the recommendations
Image source: myplate.gov

11. Nutrition Guidelines
Additional nutrient guidelines that are designed to encourage healthy lifestyle practices include:
Dietary Guidelines for Healthy Americans
Healthy People 2020
Canada’s Food Guide
Let’s Move
Photo: letsmove.gov

12. Dietary Guidelines for Healthy Americans
Key recommendations include:
Consuming a variety of nutrient-dense
foods within caloric needs
Maintaining a healthy weight
Engaging in physical activity on a regular basis
Including a variety of fruits and vegetables each day
Reducing saturated fat and cholesterol intake
Keeping fat intake to 20 to 30 percent of total calories
Photo: health.gov

13. Dietary Guidelines for Healthy Americans
Choosing fiber-rich and whole grain carbohydrates
Decreasing sugar intake
Consuming less than 2000 mg of sodium daily
Drinking alcoholic beverages in moderation
Practicing food safety
This document can be viewed at:
(Note: New guidelines will be released in 2015).

14. Healthy People 2020
Areas of health that are addressed in the document include:
Physical activity, nutrition and weight management, mental health, injury and violence prevention, oral health, food safety, environmental health, immunization and infectious diseases, and improved access to health care.
This document can be viewed at:
Photo: healthypeople.gov

15. Canada’s Food Guide to Healthy Eating
Canada’s Food Guide provides similar recommendations.
This document can be viewed at:

16. The Nutrition Labeling and Education Act (1990)
Food & Drug Administration (FDA) food label requirements:
Mandatory labeling of most packaged foods
Standardized serving sizes
Manufacturer’s contact information
Uniform use of terms and health claims
List of all ingredients
2004 amendment requires listing of allergenic proteins (e.g., tree nuts, peanuts, soy beans, egg, fish, shellfish, wheat, milk)

17. Making Sense of Food Labels
Image Source: fda.gov

18. Daily Values (DVs )
The Daily Values are based on expert dietary advice about how much, or how little, of some key nutrients you should eat each day, depending on whether you eat 2,000 or 2,500 calories a day.
Image Source: fda.gov

19. EDU 153 Summer 2013 Granberry
Case Study
Ruby runs a small child care program in her home. The preschool-age children begin arriving at 7 A.M. each morning and leave by 5:30 P.M. Ruby prepares and serves them breakfast, lunch, and two snacks throughout the day. This year, she has encountered several children who have challenging food allergies and food preferences. What suggestions would you offer to help Ruby in each of the following situations?
ANSWERS TO CASE STUDY
Betsy is receiving calcium in excess. The two nutrients most likely deficient in her diet are vitamin C and iron.
Vitamin C and vitamin A are two nutrients probably deficient in Jason’s diet.
Calcium is probably lacking in Jeremy’s diet due to his refusal of dairy products.
Tommy’s dietary changes should include the following:
a. Introduce high-protein foods of mild taste, such as chicken,turkey, eggs, and beans. They can be combined with carbohydrates and served as a bean burrito, grilled cheese sandwich, or cheese pizza.
b. Cut high-protein and high-fat foods into small pieces that are easy to chew.
c. Use these foods mixed with pasta, bread, or vegetables.
d. Try various cheeses for acceptance but remember that cheese cannot be used as a total substitute for meats because it lacks iron.
5. Mary’s dietary changes should include the following:
a. Decrease her total juice intake and serve juices, such as orange juice, that are fortified with calcium.
b. Continue to offer small servings of milk and/or dairy products, even if they are refused; Mary’s tastes may soon change.
c. Use dried skim milk in the preparation of foods such as meat loaf, casseroles, and soups. Also, try offering yogurt and fresh fruit, frozen yogurt, peanut butter, salmon and tuna, cooked dried beans, broccoli, tofu, collard greens, and puddings for more calcium.

20. Case Study
Layla, age 4, breaks out in hives whenever she has eaten too many strawberries or oranges. She will occasionally accept a small serving of applesauce or a few bites of banana but few other fruits. What two nutrients are probably deficient in Layla’s diet? What other fruits or vegetables can Ruby serve to supply these essential vitamins?
Ailani, age 3, is lactose intolerant and unable to drink milk or to eat dairy products. What nutrient is most likely deficient in Ailani’s diet? What other foods can Ruby serve to meet Ailani’s nutrient needs?
Carlos, age 5, doesn’t like milk and demands fruit juice or lemonade instead. What two nutrients are most likely deficient? What adjustments can Ruby make in his diet to meet these needs?

21. Case Study
Mariko, age 2, prefers a daily diet of rice or noodles that have been drenched in soy sauce. She will take a few bites of tofu when her mother insists, but refuses meats, fish, and most vegetables. What nutrients is she missing? What health concerns would you have about Mariko’s current dietary pattern? What can Ruby do to improve Mariko’s dietary intake?
Sophia’s favorite breakfast foods include bacon, sausages, doughnuts, and biscuits with gravy. What nutrients is she consuming in excess? What food groups and nutrients is she lacking? Should Ruby be concerned, and what can she do to encourage healthier eating habits?
Case Study Answers: ANSWERS TO CASE STUDY
Vitamin A and vitamin C are likely to be deficient in Layla’s diet if she does not consume other fruits and/or vegetables that provide these nutrients. See Table 14-1 and Chapter 17 for vitamin A and C food sources.
Calcium may be lacking in Ailani’s diet unless she is given modified dairy products (acidophilus milk and yogurts) or non-dairy/soy cheese and soy milk that have been enriched with calcium.
Ruby should try making the following changes to address Carlos’ nutrient needs (for calcium):
a. Decrease his total juice intake and serve juices, such as orange juice, that are fortified with calcium.
b. Continue to offer small servings of milk and/or dairy products, even if they are refused; Children’s likes and dislikes often change over time.
c. Ruby can also use dried skim milk in the preparation of foods such as meat loaf, casseroles, and soups. In additions, she can also offer yogurt and fresh fruit, frozen yogurt, peanut butter, salmon and tuna, cooked dried beans, broccoli, tofu, collard greens, and puddings to boost calcium intake.
Mariko’s protein, iron, calcium, vitamin A and vitamin C intakes are likely to be deficient given her dietary habits. It is also unlikely that Mariko is taking in adequate calories. Poor nutrient intake combined with her extensive use of soy sauce can potentially lead to long-term health problems, including high blood pressure and heart disease. Her overall development is also likely to be affected by malnutrition. It is important that Ruby and Mariko’s parents work closely together to begin making small changes in her diet. They can also involve Mariko in grocery shopping and preparing foods which may increase her willingness to try new items.
Sophia’s diet is high in fat, saturated (animal) fat, cholesterol, and calories. Vitamin A and C may be deficient if Sophia’s intake of fruits and vegetables is lacking. It is important that Ruby find ways to introduce new foods into Sophia’s diet and increase her acceptance of these foods by: involving her in their preparation; presenting “tasting” activities; prepare refused foods in different ways; and, continue serving refused items to increase their familiarity (and acceptance).