Nutrition Tools – Standards and Guidelines Chapter 2

Learning Objectives Identify the full names and explain the functions of the RDA, AI, UL, EAR, and AMDR and discuss how the Daily Values differ in nature and use from other sets of nutrient values. List the four major topic areas of the Dietary Guidelines for Americans and explain their importance to the population.

Learning Objectives Describe how and why foods are grouped in the USDA Food Patterns, including subgroups. Plan a day’s meals to follow the USDA Food Patterns within a given calorie budget and within the USDA limit for solid fats and added sugars.

Learning Objectives Evaluate a food label, delineating the different uses of information found on the Nutrition Facts panel, on the ingredients list, and in any health claims or other claims made for the product. State specific nutritional advantages of a carefully planned nutrient-dense diet over a diet chosen without regard for nutrition principles.

Learning Objectives Discuss the positive and negative findings for dietary phytochemicals with regard to health, and make a case for food sources over supplements to provide them.

Nutrient Recommendations Standards for healthy people’s energy and nutrient intakes Dietary Reference Intakes (DRI) Standards used in the U.S. and Canada Set values Vitamins and minerals Carbohydrates, lipids, and proteins Fiber, water, and energy Daily Values

Nutrient Recommendations DRI values Recommended Dietary Allowances – adequacy Adequate Intakes – adequacy Tolerable Upper Intake Levels – safety Estimated Average Requirements – research and policy Acceptable Macronutrient Distribution Ranges – healthy ranges for energy-yielding nutrients

Nutrient Recommendations RDA and AI – Recommended nutrient intakes RDA – meet needs of almost all healthy people Experimental evidence AI Scientific evidence and educated guesswork

Nutrient Recommendations EAR – Nutrition research and policy Assess nutrient intake of populations Used to make recommendation Requirements for life stage and gender UL – Safety Supplement use Toxicity Absence of UL

The Naïve View Versus the Accurate View of Optimal Nutrient Intakes

Nutrient Recommendations AMDR – Calorie percentage ranges Intake ranges for energy-yielding nutrients Expressed as percentage of total Carbohydrate: 45-65 percent Fat: 20-35 percent Protein 10-35 percent

Understanding the DRI Intake Recommendations Differences between individuals Recommendations for populations Adequate intake over time Attempt to get 100% of DRI recommended intake Characteristics of the DRI DRI are designed for healthy people

How the Committee Establishes DRI Values – An RDA Example Individual requirements Balance study Accounting population needs The decision

Setting Energy Requirements Estimated Energy Requirements (EER) Not generous Reflect a balancing act Energy to support health and life Energy derived from foods

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

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

Dietary Guidelines for Americans Four major topic areas Balance calories to manage weight Increase intakes of certain nutrient-dense foods Reduce intakes of certain foods and food components Build a healthy eating pattern

Dietary Guidelines for Americans 2010 – Key Recommendations

Dietary Guidelines for Americans 2010 – Key Recommendations

U.S. Diet and Dietary Guidelines Compared Americans need to choose more Americans need to choose fewer Alcohol intake Joys of eating

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

USDA Food Patterns – Food Groups & Subgroups

USDA Food Patterns – Food Groups & Subgroups

USDA Food Patterns – Food Groups & Subgroups

USDA Food Patterns – Food Groups & Subgroups

Choosing Nutrient-Dense Foods Nutrient density Solid fats Examples Added sugars

How Solid Fats and Added Sugars Add Calories to Nutrient-Dense Foods

Concept of Discretionary Calories Discretionary calorie allowance Weight maintenance vs. nutrient supplies Sources Nutrient-dense foods

Diet Planning Application USDA Food Patterns Amounts needed from each food group Healthful diet for given number of calories Vegetable and protein food intakes Week timeframe

USDA Food Patterns

Weekly Amounts from Vegetable and Protein Food Subgroups

A Sample Diet Plan

A Sample Menu

MyPlate Educational Tool Online educational tool www.choosemyplate.gov Guides users through diet planning Flexibility of the USDA Food Patterns Mixed dishes National and cultural foods Vegetarians

Ethnic Food Choices

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

Controlling Portion Sizes at Home and Away Portion sizes may be difficult to judge U.S. trend Larger portion sizes More fat and sugar Tips on weights and measures Dining out trends

A Shift Toward Colossal Cuisine

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 Essential warnings

Nutrition Facts Panel Serving size Servings per container Common measures allow for comparison Servings per container Calories/calories from fat Nutrient amounts and percentages of DVs Total fat, cholesterol, sodium, total carbohydrate, protein Vitamins and minerals Vitamin A, vitamin C, calcium, and iron

What’s on a Food Label?

More About Percentages of Daily Values ‘% Daily Value’ is based on 2,000 calorie diet Daily Values greatest use Comparing foods

What Food Labels May Include Nutrient claims Food must meet specified criteria Examples “Good source” of a nutrient “High” in a nutrient Health claims Standards Qualified claims

Reliable Health Claims on Labels

What Food Labels May Include Structure/function claims Requires no prior approval Notification of FDA is sufficient Required label disclaimer Examples

Label Claims

Are Some Foods Superfoods for Health? Controversy 2

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

Phytochemicals Blueberries Chocolate Flaxseed Garlic Flavonoids Flavonoids and antioxidants Flaxseed Lignans and phytoestrogens Garlic Antioxidant organosulfur compounds

Phytochemicals Soybeans and soy products Tomatoes Tea Grapes and wine Chronic diseases Downsides Tomatoes Antioxidant lycopene Tea Grapes and wine Yogurt Supplements