1. Nutrition Tools – Standards and Guidelines
Chapter 2

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.

3. 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.

4. 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.

5. 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.

6. 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

7. 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

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

9. 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

10. The Naïve View Versus the Accurate View of Optimal Nutrient Intakes

11. Nutrient Recommendations
AMDR – Calorie percentage ranges
Intake ranges for energy-yielding nutrients
Expressed as percentage of total
Carbohydrate: percent
Fat: percent
Protein percent

12. 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

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

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

15. 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

16. 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

17. 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

18. Dietary Guidelines for Americans 2010 – Key Recommendations

19. Dietary Guidelines for Americans 2010 – Key Recommendations

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

21. 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

22. USDA Food Patterns – Food Groups & Subgroups

23. USDA Food Patterns – Food Groups & Subgroups

24. USDA Food Patterns – Food Groups & Subgroups

25. USDA Food Patterns – Food Groups & Subgroups

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

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

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

29. 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

30. USDA Food Patterns

31. Weekly Amounts from Vegetable and Protein Food Subgroups

32. A Sample Diet Plan

33. A Sample Menu

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

35. Ethnic Food Choices

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

37. 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

38. A Shift Toward Colossal Cuisine

39. 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

40. 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

41. What’s on a Food Label?

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

43. 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

44. Reliable Health Claims on Labels

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

46. Label Claims

47. Are Some Foods Superfoods for Health?
Controversy 2

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

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

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