Chapter 2Chapter 2

Nutrition Tools – Standards Nutrition Tools – Standards and Guidelinesand Guidelines

Nutrition: Concepts & Controversies, 12e Nutrition: Concepts & Controversies, 12e Sizer/WhitneySizer/Whitney

Learning ObjectivesLearning 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 MyPyramid.

Learning ObjectivesLearning Objectives

Describe the concept of the discretionary calorie allowance, and explain how it can be used in diet planning.

Plan a day’s meals that follow the pattern of the USDA Food Guide within a given calorie budget.

Define the term functional foods, and discuss some potential effects of such foods on human health.

Nutrient RecommendationsNutrient Recommendations

Standards for healthy people’s energy and nutrient intakes

Dietary Reference Intakes (DRI) Dietary components with set values Values

EARRDAAIUL

Nutrient RecommendationsNutrient Recommendations

Goals of DRI committee Setting recommended intake values – RDA &

AIUsed by individuals for nutrient intake goalsRDA – solid experimental evidenceAI – scientific evidence and educated

guesswork Facilitating nutrition research & policy – EAR

Requirements for life stages and genders

Nutrient RecommendationsNutrient Recommendations

Goals of DRI committee Establish safety guidelines – UL

Identification of potentially toxic levelsDanger zones

Preventing chronic diseasesAcceptable Macronutrient Distribution

Ranges (AMDR) proportions

The NaThe Naïve View Versus the Accurate ïve View Versus the Accurate View of Optimal Nutrient IntakesView of Optimal Nutrient Intakes

Understanding the DRI Intake Understanding the DRI Intake RecommendationsRecommendations

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

Establishing DRI Values – An Establishing DRI Values – An RDA ExampleRDA Example

Balance study Accounting for

needs Making a decision

Setting Energy RequirementsSetting Energy Requirements

Estimated Energy Requirements (EER) Not generous Reflects a balancing act

Energy to support health and life Energy derived from foods

Daily ValuesDaily 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

Dietary Guidelines for AmericansDietary Guidelines for Americans

Science-based advice Promote health Reduce risk of

major chronic disease

Apply to most people age 2 and older

Dietary Guidelines for AmericansDietary Guidelines for Americans

Choose nutritious foods Based on USDA Food Guide

Supplements Limit potentially harmful dietary components

Fat, sugar, cholesterol, salt, and alcohol

Dietary Guidelines for Americans Dietary Guidelines for Americans – Key Recommendations– Key Recommendations

Dietary Guidelines for Americans Dietary Guidelines for Americans – Key Recommendations– Key Recommendations

Dietary Guidelines for Americans Dietary Guidelines for Americans – Key Recommendations– Key Recommendations

U.S. Diet and Dietary Guidelines U.S. Diet and Dietary Guidelines ComparedCompared

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

Diet Planning with the USDA Diet Planning with the USDA Food GuideFood Guide

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

USDA MyPyramid Food GuideUSDA MyPyramid Food Guide

USDA MyPyramid Food GuideUSDA MyPyramid Food Guide

USDA MyPyramid Food GuideUSDA MyPyramid Food Guide

USDA MyPyramid Food GuideUSDA MyPyramid Food Guide

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

Discretionary Calorie ConceptDiscretionary Calorie Concept

Discretionary calorie allowance Weight

maintenance vs. nutrient supplies

Sources Nutrient-dense

foods

Diet Planning ApplicationDiet Planning Application

USDA Food Guide 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

MyPyramid Recommended Daily MyPyramid Recommended Daily Intakes from Each Food GroupIntakes from Each Food Group

Weekly Amounts from Vegetable Weekly Amounts from Vegetable SubgroupsSubgroups

Sample Diet PlanSample Diet Plan

MyPyramid: Steps to a Healthier MyPyramid: Steps to a Healthier YouYou

Online educational tool www.MyPyramid.gov

Guides users through diet planning Dietary changes

Small steps make substantial impacts Flexibility of the USDA Food Guide

Mixed dishes Vegetarians

MyPyramid: Steps to a Healthier MyPyramid: Steps to a Healthier YouYou

Portion ControlPortion 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’

U.S. Trend Toward Colossal U.S. Trend Toward Colossal CuisineCuisine

A Note About Exchange SystemsA Note About Exchange Systems

Useful for almost everyone

Estimates values for whole groups of foods

Focus on energy-yielding nutrients

Checking Out Food LabelsChecking 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

Nutrition Facts PanelNutrition 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

What’s on a Food Label?What’s on a Food Label?

More About Percentages of Daily More About Percentages of Daily ValuesValues

‘% 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

Claims on Food LabelsClaims 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

Claims on Food LabelsClaims on Food Labels

Structure/function claims Requires no prior approval Notification of FDA is sufficient Required label disclaimer Examples

Are Some Foods “Superfoods” Are Some Foods “Superfoods” for Health?for Health?

Controversy 2

Phytochemicals Phytochemicals

Nonnutrient components of plants Flavonoids

Emerging as potential regulators of health Antioxidants Regulate protein synthesis Mimic hormones Alter blood chemistry

PhytochemicalsPhytochemicals

Blueberries Antioxidants

Chocolate Flavonoids and antioxidants

Flaxseed Lignans and phytoestrogens

Garlic Antioxidant organosulfur compounds

PhytochemicalsPhytochemicals

Soybeans and soy products Chronic diseases Downsides

Tomatoes Antioxidant lycopene

Tea, wine, pomegranate, and whole grain Yogurt Supplements