1. Choosing Foods Wisely
Chapter 02

2. What Is Nutritional Status?
Undernutrition
Inadequate intake of nutrient or energy
Nutritional deficiency
Overnutrition
Nutritional toxicity
Nutritional status
Malnutrition

3. What Is Nutritional Status?
Malnutrition
Primary malnutrition
Inadequate diet
Secondary malnutrition
Treatment
Adequate nutrient intake
Influential factors
Nutritional accuracy

4. Dietary Intake Influences Nutritional Status & Health

5. How Is Nutritional Status Assessed?
ABCD methods of nutritional assessment
Anthropometric measurement
Physical dimensions and composition
Easy and inexpensive
Height and weight
Circumferences
Body composition
Amount and distribution

6. How Is Nutritional Status Assessed?
ABCD methods of nutritional assessment
Biochemical measurement
Lab analysis of biological sample
Clinical assessment
Medical history
Signs
Symptoms

7. How Is Nutritional Status Assessed?
ABCD methods of nutritional assessment
Dietary assessment
Diet recall
Food frequency questionnaire
Diet record or food record
Food composition tables and dietary analysis software

8. How Much of a Nutrient Is Adequate?
Dietary Reference Intakes (DRIs)
Set of four dietary assessment standards
Life stages
16 for females and 10 for males
Nutrient requirement
Amount that must be consumed for optimal health
Factors that influence nutrient requirements

9. Dietary Reference Intake Standards

10. How Much of a Nutrient Is Adequate?
Estimated Average Requirements (EARs)
Meets physiological requirement of half of healthy people
Not available for all nutrients
Cannot be used for individuals
Recommended Dietary Allowances (RDAs)
Derived from EARs
Used for individuals

11. Comparing EARs to RDAs

12. How Much of a Nutrient Is Adequate?
Adequate Intake levels (AIs)
Not enough evidence to establish EAR
Only AIs for life stage birth to 6 months
Tolerable Upper Intake levels (ULs)
Highest level of usual daily intake likely to be safe

13. Using DRI Values to Assess Nutritional Status

14. How Much of a Nutrient Is Adequate?
Estimated Energy Requirement (EER)
Average intake to maintain a healthy weight
Influential factors
Physical activity
Mathematical equations

15. How Much of a Nutrient Is Adequate?
Acceptable Macronutrient Distribution Ranges (AMDRs)
Carbohydrates
45 to 65 percent of total energy
Proteins
10 to 35 percent of total energy
Fats
20 to 35 percent of total energy

16. How Can You Assess and Plan Your Diet?
USDA food patterns
Categorize nutritionally similar foods
Recommendations for number of servings
Currently five food groups
Dietary Guidelines for Americans
Incorporate USDA food patterns

17. How Can You Assess and Plan Your Diet?
2010 Dietary Guidelines for Americans
Important facts
Obesity epidemic
Physical inactivity and poor diet
Inability to acquire adequate food
Overarching goals
Help maintain energy balance over time
Help choose nutrient-dense foods

18. How Can You Assess and Plan Your Diet?
2010 Dietary Guidelines for Americans
Four groups of recommendations
Balance calories to manage weight
Strategies
Reduce consumption of certain foods & food components
Foods and food components of concern

19. How Can You Assess and Plan Your Diet?
2010 Dietary Guidelines for Americans
Four groups of recommendations
Increase consumption of certain foods and nutrients
Potassium, dietary fiber, calcium, & vitamin D
Nutrients for certain populations
Build healthy eating patterns
Key recommendations

20. How Can You Assess and Plan Your Diet?
USDA Food Patterns
Twelve eating patterns
Kinds of foods and proportions
Based on caloric needs
Five food groups
Nutrient density
Examples
Beverage intake
Recommendations

21. How Can You Assess and Plan Your Diet?
MyPlate
Visual food guide
Replaced MyPyramid
Daily food plans
Four basic themes
Build a healthy plate
Cut back on…
Eat the right amount of calories for you
Be physically active your way

22. The USDA MyPlate Graphic

23. An Example of a Daily Food Plan

24. How Can You Use Food Labels to Plan a Healthy Diet?
Required information on a food label
Nutrition Facts panel
Nutrient content of the food
Critical elements mandated by FDA
Daily Values
Two types
Nutrient’s recommended daily intake
Nutrient’s upper limit
“Good source”

25. Understanding Food Labels & Nutrition Facts Panels

26. How Can You Use Food Labels to Plan a Healthy Diet?
Nutrient content claims
How much of a nutrient is in a food
Health claims
Potential health benefits of foods or food components
Must be approved by FDA
Two kinds of health claims
Regular health claim
Qualified health claim

27. FDA-Approved Nutrient Content Claims

28. Can You Put These Concepts into Action?
Step 1: Set the stage and set your goals
Step 2: Assess your nutritional status
Step 3: Set the table to meet your goals
Step 4: Compare your plan and your assessment