1. Nutritional Analysis and Assessment Unit 2 Seminar – Dietary Standards

2. Did we all get through this week!

4. Final Project Choose either case study 1 or 2 to work with for the semester Hand in each portion weekly: 15 points weekly for each section Make corrections and hand in all parts of the project in week 9

5. Dietary Standards There are a variety of tools and methods available for nutrition professionals to use in evaluating dietary intakes

6. Dietary Standards Dietary Reference Intakes (DRI) Estimated Average Requirement (EAR) Recommended Dietary Allowance (RDA) Adequate Intake (AI) Tolerable Upper Intake Level (UL) Estimated Energy Requirement (EER) Acceptable Macronutrient Distribution Ranges (AMDR) Diet Quality Index Healthy Eating Index Dietary Guidelines Nutrition Labeling Food Guide Pyramid Food Exchange System

7. Let’s Play a Game!! What type of Reference Value Am I??

8. How To Play I will give you a description of a type of reference value “Buzz in” by typing a # into the chat box. Wait until I call on you to type in your response. The first person to correctly identify the type of assessment wins that question

9. If you’re ready, let’s get started! Remember to “buzz in” by typing in a # into the chat

10. What Type of Reference Value Am I?? This reference value shows the average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97% to 98%) healthy individuals in a particular life state gender group

11. Recommended Dietary Allowance The average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97% to 98%) healthy individuals in a particular life stage gender group.

12. What Type of Reference Value Am I?? This reference value serves as the basis for setting the Recommended Dietary Allowance (RDA)

13. Estimated Average Requirement (EAR) The daily dietary intake level that is estimated to meet the nutrient requirement of 50% of healthy individuals in a particular life stage & gender group

14. What Type of Reference Value Am I?? A value based on experimentally derived intake levels or approximations of observed mean nutrient intakes by a group (or groups) of healthy people

15. Adequate Intake (AI) A value based on experimentally derived intake levels or approximations of observed mean nutrient intakes by a group (or groups) of healthy people Observational standards - observed or experimentally derived approximations of average nutrient intake that appear to maintain a defined nutritional state or criterion of adequacy in a group of people

16. What Type of Reference Value Am I?? This value is not intended to be a recommended level of nutrient intake but, rather, an indication of the maximum amount of a nutrient that can, with a high degree of probability, be taken on a daily basis without endangering one's health

17. Tolerable Upper Intake Level (UL) “The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects in almost all individuals in the specified life stage group.”

18. What Type of Reference Value Am I?? This value is the average dietary energy intake that is predicted to maintain energy balance in a healthy person of defined age, gender, weight, height, and physical activity level

19. Estimated Energy Requirement (EER) Calculated using prediction equations Take into account many variable including age, gender, life stage, body weight, height and physical activity level

20. What Type of Reference Value Am I?? This value provides guidance to individuals on the consumption of total fat, carbohydrate, and protein

21. Acceptable Macronutrient Distribution Ranges (AMDR’s) The AMDR provides guidance to individuals on the consumption of total fat, carbohydrate, and protein to ensure adequate intake and to decrease the risk of chronic disease

22. What Type of Reference Value Am I?? This value is used to assess the overall diet quality of groups and to evaluate risk for chronic disease related to dietary patterns

23. QUESTIONS??

24. What Type of Reference Value Am I?? This value is used to assess the overall diet quality of groups and to evaluate risk for chronic disease related to dietary pattern by scoring diet on the basis of 10 indicators

25. Diet Quality Index (DQI) Used to assess the overall diet quality of groups and to evaluate risk for chronic disease related to dietary patterns The DQI scores diet on the basis of 10 indicators of diet quality You can see the DQI on page 33 in your text

26. What Type of Reference Value Am I?? This value was developed by the United States Department of Agriculture (USDA) and provides a single summary measure of overall diet quality defined in terms of adequacy, moderation and variety

27. Healthy Eating Index (HEI) Developed by the United States Department of Agriculture (USDA) Single summary measure of overall diet quality defined in terms of adequacy, moderation and variety

28. What Type of Reference Value Am I?? These are dietary standards primarily intended to address the more common and pressing nutrition- related health problems of chronic disease

29. Dietary Guidelines Goals or standards primarily intended to address the more common and pressing nutrition-related health problems of chronic disease Nutrient needs should be met primarily through consuming naturally occurring foods as opposed to relying on dietary supplements or fortified foods

30. What Type of Reference Value Am I?? This is used to allow consumers to compare brands of foods and includes serving sizes, calories, fat, cholesterol, sodium, carbohydrate, protein and some vitamin values

31. Nutrition Labeling Nutrition labeling allows consumers to compare brands of foods It includes serving sizes, calories, fat, cholesterol, sodium, carbohydrate, protein, vitamin A, vitamin C, calcium, and iron values for that particular food Also the label must include all ingredients in that food product

32. What Type of Reference Value Am I?? This is a nutrition education tool that translates dietary standards and recommendations into understandable and practical forms. It classifies foods into groups according to similar nutrient content.

33. Food Guides Food guides are nutrition education tools that translate dietary standards and recommendations into understandable and practical forms for use by those who have little or no training in nutrition Generally, foods are classified into groups according to their similarity in nutrient content If a certain amount of food from each group is consumed, a balanced and adequate diet is thought to likely result

34. What Type of Reference Value Am I?? This system simplifies meal planning for persons limiting energy consumption and helping to ensure adequate nutrient intake

35. Food Exchange System The food exchange system simplifies meal planning for persons limiting energy consumption and helps ensure adequate nutrient intake. Originally developed to facilitate meal planning for persons with diabetes, it is easily adapted to personal food preferences and is useful for quickly approximating kilocalorie and macronutrient levels in foods. The specified serving sizes of foods within each exchange list are approximately equal in their contribution of energy and macronutrients.

36. This week’s project portion Please describe your client: age, weight, height, ethnicity, activity, past and current health status, use of medications, supplements

37. QUESTIONS??