1. Nutrition Guidelines: Tools for a Healthful Diet
BIOL 103, Chapter 2

2. Today’s Topics Concepts in choosing a healthful diets
Dietary Guidelines and Diet Plans
Recommendations for nutrient intake?
Reading and Interpreting Food Labels

3. Linking Nutrients, Food, and Health
Planning how you will eat
Adequacy
The foods you choose to eat provide all the ___________ nutrients, fiber, and energy in amounts sufficient to ___________________________________________ and _______________.
Just because you eat a lot does not mean that you eat adequate amount of nutritious food.
Balance
Your diet is balanced if:
Calories you eat = _______________________________.
It is a healthful diet (has adequate amount of essential nutrients)

4. Linking Nutrients, Food, and Health
Planning how you will eat…
Calorie Control
Assuming we spend the same amount of calories in our activities:
Eat same number of calories _____ body weight
Eat more calories  _____ body weight
Eat less calories  _____ body weight
Nutrient Density
Nutrient dense foods provide substantial amounts of vitamins and minerals

5. Linking Nutrients, Food, and Health
Planning how you will eat…
Moderation
Variety
Include a lot of different types of food in your diet

6. Dietary Guidelines for Americans, 2010
In 1980, USDA and US DHHS released the 1st edition of Dietary Guidelines for Americans.
What is it and what does it contain?
A guideline that individuals can refer to in order to make informed decisions about food and activity
Content is backed by
_____________________________
Their Goal:
Used to develop educational materials, or aid policy makers in designing and carrying out nutrition-related programs

7. Two basic concepts of Dietary Guidelines for Americans, 2010
Balance calories to manage weight
Examples:
Focus on consuming nutrient-dense foods
Reduce
Increase

8. Dietary Guidelines for Americans, 2010
In addition, Dietary Guidelines for Americans, 2010 provides:
Recommendations for Specific Population Group:
Key consumer behaviors and potential strategies for Professionals to use
Food safety principles and guidance for Consumers
How to use the food label to track calories, nutrients, and ingredients

9. Social-ecological model framework for nutrition and physical activity decisions
People make their own choices about food/exercise
Other elements of society should try to encourage individuals to make America healthy

10. From Dietary Guidelines to Planning: what will you eat?
In 2011, USDA formed MyPlate to accompany the Dietary Guidelines for Americans, 2010.
MyPlate is designed to convey 7 key messages:
Enjoy food, but eat less
Avoid oversize portions
Make half your plate fruits and vegetables
Drink water instead of sugary drinks
Switch to fat-free or low-fat (1%) milk
Compare sodium in foods
Make at least half your grains whole grains

11. Using MyPlate food guide in dietary planning
___________________________________________ you should eat each day
Become familiar with the types of food in each group, number of recommended servings, and serving sizes
A “serving” on food labels may differ from the “serving sizes” on MyPlate.
______________________________________________ using the suggested serving sizes

12. Canada’s Food Guide

13. Exchange List
Exchange lists also be used as a tool for individual meal planning
It is usually used by people with diabetes and/or by weight-control programs.
Foods are grouped by ___________________and the __________________________________ in each portion:
Starches
Fruits
Milk
Other carbs
Vegetables
Meats and meat substitutes
Fats

14. Recommendations for the Nutrient Intake: the DRIs
DRI = Dietary Reference Intakes
DRIs are a set of scientifically-based nutrient reference values for ___________________ populations.
Supervised by the National Academy of Sciences, US Food and Nutrition Board of the Institute of Medicine, expert panels of Canadian and American scientists.
DRIs is a umbrella term that describes four types of reference values:
Estimated Average Requirement (EAR)
Recommended Dietary Allowance (RDA)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)

15. Dietary Reference Intakes (DRIs)
Estimated Average Requirement (EAR)
Amount that meets the nutrient requirements of ______% of people in a life-stage and gender group
Based on specific indicator of dietary adequacy

16. Dietary Reference Intakes (DRIs)
Recommended Dietary Allowance (RDA)
Amount that meets the needs of most people (__________%) in a life-stage and gender group
RDA is calculated from the __________

17. Dietary Reference Intakes (DRIs)
Adequate Intake (AI)
AI is used when
Amount thought to be adequate for most people
AI is not equivalent to EAR
Examples of AI nutrients: Fl, Cl, Mn, K, Na, total fiber, Water.

18. Dietary Reference Intakes (DRIs)
Tolerable Upper Intake Levels (UL): maximum level of daily nutrient intake that poses little risk of adverse health effects to almost all of the individuals in a defined group.
Intake above the UL can be
_________________________
Some ULs for certain nutrients are still unknown.

19. Dietary Reference Intakes for energy in food
Estimated Energy Requirement (EER): an amount of average dietary energy intake estimated to maintain energy balance in healthy, normal-weight individuals of a defined age/gender/weight/certain level of physical activity consistent with good health.
Similar to ____________
Acceptable Macronutrient Distribution Range (AMDR)”: a range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.
“_____________________________________”

20. Introducing Food Labels
During s, research about the the role of diet in chronic diseases increased
In 1990, Congress passed the Nutrition Labeling and Education Act (NLEA) for food package to have
____________________________
1994: Nutrition labels start to appear on foods
FDA vs. USDA
FDA: oversees most of the U.S. food supplies
USDA: oversees supply of
________________________

21. Food Labels What are mandatory information on food labels?
Name of the food
Ex:
Net weight of the food itself
Ex.:
Name and address of manufacturer, packer, distributor
List of ingredients
Listed by common or “usual” name
Listed in ________________ ________________by weight
Nutrition information
Nutrition Facts panel

22. Standard format of Nutrition Facts panel

23. Food Labels – Daily Values

24. 3 Claims that can be made for food and dietary supplements
1. Nutrient content claims
Regulated by the NLEA and FDA
Use meaningful terms:
Reduce misleading claims:
What it really means:
Fat free:
0% Trans Fat:
Sugar free:
Calorie free:
Check out “FYI Definitions for Nutrient Content Claims on Food Labels” (pg )

25. Claims that can be made for food and dietary supplements
2. Health claim: a statement that the food or a substance in the food is linked to
Must be supported by scientific evidence
Must be approved by FDA
e.g. “Low-fat diets may reduce the risk for some types of cancer.”
3. Structure/function claim: statement that claim a potential benefit on
e.g. “helps promote immune system/bone health/digestion, etc.”

26. New Look for Food Labels (2014)
Updates: focus on calories, serving size must reflect true consumption, list added sugars separate from natural sugar.

27. Controversy with Froot Loops
Oct 2008: Smart Choices is a program sponsored by the food industry (General Mills, Kellogg’s, Kraft, Pepsi, etc.) to promote a standardized symbol in front of the package for consumer information.
Liberal criteria