Dietary Reference Intakes (DRIs)
1. Food and Nutrition Board formed in 1941 to establish the first dietary standards
a. Evaluate nutrient intake of population
b. Plan agricultural production
2. Dietary standards are periodically updated to reflect latest research
3. DRIs were established
Estimated Average Requirements (EARs
1. Daily nutrient intake amounts that are estimated to meet the needs of half of the people in a certain life stage
2. Only set for a nutrient when functional markers are available to evaluate the effects of nutrient status on physiological function; curr
Recommended Dietary Allowances (RDAs)
1. Daily nutrient intake amounts sufficient to meet the needs of nearly all individuals (97 - 98%) in a life stage
2. Based on a multiple of the EAR for a nutrient (generally, RDA = EAR x 1.2); can only be set for nutrients with established EARs
3. Consid
Adequate Intakes (AIs)
1. Daily intake amounts set for nutrients for which there are insufficient research data to establish an EAR; currently set for essential fatty acids, fiber, 9 vitamins and minerals
2. Based on observed or experimentally determined estimates of average nu
Tolerable Upper Intake Levels (Upper Levels, or ULs)
1. Maximum daily intake amounts of nutrients that are not likely to cause adverse health effects in 97 - 98% of individuals in a life-stage group
2. Applies to chronic daily intake; set with a large margin of safety
3. For most nutrients, ULs are set base
Estimated Energy Requirements (EERs)
1. Average daily energy intake needs for each life-stage group; no margin of safety
2. Only serve as estimates because actual EER depends on energy expenditure
3. Set to achieve and maintain a healthy weight
Adequate Macronutrient Distribution Ranges (AMDRs)
1. Range of intake, as a percentage of energy, associated with good health and reduced risk of chronic diseases while providing for recommended intakes of essential nutrients
2. Established for carbohydrate, protein, fat, and essential fatty acids
Appropriate Uses of the DRIs
1. Intended mainly for diet planning
2. Apply to healthy people; undernutrition and some diseases may increase nutrient requirements
Putting the DRIs into Action to Determine the Nutrient Density of Foods
1. Determining nutrient density
a. Divide the amount of a nutrient in a serving of food by daily recommended intake
b. Divide the calories per serving by daily calorie needs
c. A food is nutrient dense if it provides a greater contribution to nutrient nee
daily values
1. Generic standards developed by FDA to use on food labels because DRIs are age- and gender-specific
2. Set for 4 groups:
a. Infants
b. Toddlers
c. Pregnant or lactating women
d. People over 4 years of age - appear on all food labels except those specifi
Reference Daily Intakes (RDIs)
1. Set for vitamins and most minerals
2. Usually set at the highest value for any life-stage group from 1968 RDAs
3. Current DVs tend to be slightly higher than RDAs for most nutrients; should be revised to reflect latest scientific evidence
4. Table 2-2
Daily Reference Values (DRVs)
1. Standards for energy-yielding nutrients, cholesterol, sodium, and potassium
2. Based on daily calorie intake, using 2000 kcal/d as reference for calculation
3. Larger food labels may list DRVs for 2500 kcal/d as well
4. Calculations based on:
a. Fat: 3
Putting the Daily Values into Action on Nutrition Facts Panels
1. Required information on food labels:
a. Product name
b. Name and address of manufacturer
c. Amount of product in package
d. Ingredients listed in descending order by weight
e. Ingredients that are common allergens
f. Nutrition Facts panel
g. Country of
nutrition facts panel
a. Presents information for a single serving
i. Serving size is specified by FDA for consistency
ii. Serving size may differ from MyPlate recommendations
b. Required
i. Total kcal
ii. Kcal from fat
iii. Total fat
iv. Saturated fat
v. Trans fat
vi. Cholest
Uses of DVs
a. Determine how a particular food fits into an overall diet
b. Make necessary adjustments for nutrients based on calorie intake
Nutrients listed on Nutrition Facts panel are those of greatest public health concern in North America
a. Keep intake below 100% DV for
i. Total fat
ii. Saturated fat
iii. Cholesterol
iv. Sodium
b. Plan to achieve 100% DV for
i. Fiber
ii. Vitamin A
iii. Vitamin C
iv. Iron
v. Calcium
nutritional facts panel
1. Nutrients listed on Nutrition Facts panel are those of greatest public health
2. Nutrition Facts panel may include a footnote to show intake recommendations for fat, cholesterol, sodium, carbohydrate, and fiber for 2000- (and sometimes 2500-) kcal diet
Claims on Food Labels
a. FDA permits and regulates specific label claims
b. Nutrient content claims: describe nutrients in food (see Table 2-3)
i. Calories
ii. Total fat
iii. Saturated fat
iv. Cholesterol
v. Sugar
vi. Sodium
vii. Fiber
health claims
describe a relationship between a disease and a nutrient, food, or food constituent
i. Calcium/osteoporosis
ii. Low sodium/hypertension and stroke
iii. Low total fat/cancer
iv. Low-fat, fiber-containing grain products, fruits, and/or vegetables/cancer
v.
health claims
a. Conditions for health claims
i. Must use "may" or "might"
ii. Must be a good source of fiber, protein, vitamin A, vitamin C, calcium, or iron before fortification
iii. Cannot contain more than 13 g fat, 4 g saturated fat, 60 mg cholesterol, or 480 mg s
Nutrient Composition of Foods
1. Compare nutrient intake to dietary standards
2. Determine nutrient density and energy density of foods
3. Nutrient values in databases are average values of analyzed samples, but many factors may affect actual values
a. Farming conditions
b. Maturity a
Putting Nutrient Databases into Action to Determine Energy Density and Dietary Intake
1. Energy density compares a food's calorie content per gram weight of the food
a. Fiber and water content decrease energy density (e.g., fruits, vegetables)
b. Eating foods with low energy density can assist with weight control
c. Eating foods with high
Dietary Guidelines for Americans
1. Published by USDA and DHHS every 5 years
2. Foundation of government's nutrition policy and education
3. Designed to meet nutrient needs while reducing the risk of obesity, hypertension, cardiovascular disease, type 2 diabetes, osteoporosis, alcoholism
balancing calories to maintain weight
a. Prevent and/or reduce overweight and obesity through improved eating and physical activity behaviors.
b. Control total calorie intake to manage body weight. For people who are overweight or obese, this will mean consuming fewer calories from foods and
Foods and food components to reduce
a. Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease. The 1,500 mg
Foods and nutrients to increase
Individuals should meet the following recommendations as part of a healthy eating pattern while staying within their calorie needs.
a. Increase vegetable and fruit intake.
b. Eat a variety of vegetables, especially dark-green and red and orange vegetables
Building healthy eating patterns
a. Select an eating pattern that meets nutrient needs over time at an appropriate calorie level To reduce risk for chronic disease in adulthood, ?30 min/d of moderate-intensity physical activity
b. Account for all foods and beverages consumed and assess h
Putting the Dietary Guidelines into Action
1. Table 2-5 offers suggestions for implementing recommended changes based on the Dietary Guidelines
2. Control cost of healthy eating by choosing canned and frozen fruits and vegetables and non-fat dry milk
3. Based on current health status and family me
myplate
1. Translates nutrition science into practical terms
2. Key elements
a. Balancing calories
i. Enjoy your food, but eat less
ii. Avoid oversized portions
b. Foods to increase
i. Make half your plate fruits and vegetables
ii. Make at least half your grains
Interactive technology available at www.choosemyplate.gov
a. Daily Food Plan
b. Food Tracker
c. MyFoodapedia
d. Food Planner
food serving size
a. Grains: 1 ounce equivalents
i. 1 slice of bread
ii. 1 c ready-to-eat breakfast cereal
iii. � c cooked cereal, rice, or pasta
iv. 1 mini bagel or small tortilla
v. 1?2 muffin
vi. 3 c popcorn
b. Vegetable group: 1 cup
i. 1 c raw or cooked vegetables
ii.
Putting MyPlate into Action
1. Estimate energy needs
2. Use Table 2-6 to formulate meal pattern
3. Use Table 2-7 to determine portion sizes that fit into meal pattern
4. Key points
a. No one food is required for good nutrition
b. No one food group provides all essential nutrients in
Helpful hints for a nutritious diet
a. Grains
i. Make half your grains whole
ii. Daily serving of whole-grain, ready-to-eat breakfast cereal
iii. Limit added fats and sugars
b. Vegetables
i. Variety ensures optimal nutrients and phytochemicals
c. Fruits
i. Variety ensures optimal nutrients
rating current diet
1. Regular comparison of personal diet to MyPlate recommendations is a simple way to evaluate your overall diet
2. Use Food Tracker program at www.choosemyplate.gov
3. Even small diet and exercise changes can have positive results
Global Perspective: Front of the Package Labeling
A. Nutrition Facts panel provides U.S. consumers with accurate information about a food's nutrient and calorie content
B. However, food industry has tried to condense nutrition labels into nutrition symbols (e.g. check marks, traffic lights, ratings) that
Expert Perspective: Menu Labeling
A. Consumers have the right to know the nutrition content of foods
B. Restaurant food is now a significant portion of the food we eat
C. Evidence indicates that stating calorie content on menus can lead to dietary improvements
1. Fast food customers who r