1. Nutrition Guidelines: Tools for a Healthful Diet Chapter 21

2. Nutrition Guidelines Who are “they”?
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News Head lines
Federal Government
A healthy population is a more productive population
Nutrition policy
Under nutrition
Over nutrition
© Ginasanders/Dreamstime.com 2

3. Linking Nutrients, Foods, and Health
Continuum of nutritional status
Point of continuum
What we eat affects our health
Over nutrition
Chronic consumption of more than is necessary for good health
Linked to leading causes of deaths in the United States 3

4. Heart Disease:

5. Cancer:

6. Stroke:

7. Diabetes:

8. Under Nutrition: Some foods are being consumed
Not nutritionally adequate
Nutritional deficiency diseases
Malnutrition
Rare in the United States

9. Scurvy: Vitamin C deficiency

10. Pellegra: Vitamin B Niacin deficiency

11. Osteoporosis: Calcium deficiency

12. Linking Nutrients, Foods, and Health
Choosing a healthful diet
Moderation
Not taking anything to extremes
Variety
Include a lot of different foods in your diet
Balance
Choose a variety of foods and eat a moderate amount 12

13. Dietary guidelines: Improve over all health
Many countries have developed their own food guidelines
Help with food choices
Healthy population is more productive and less strain on health care resources

14. Dietary Guidelines Dietary Guidelines for Americans (2005)
First released in 1980
Science-based advice
Promote health; reduce chronic disease risk
Recommendations encourage Americans to eat fewer calories, be more active, and make wiser food choices 14

15. Dietary Guidelines Dietary Guidelines for Americans
Adequate nutrients within calorie needs
Consume a variety of foods
Eat a balanced diet
Weight management
Maintain weight
Prevent gradual weight gain over time 15

16. Dietary Guidelines Dietary Guidelines for Americans Physical activity
Engage in regular physical activity
Achieve physical fitness
Food groups to encourage
Fruits, vegetables, whole grains, low-fat milk 16

17. Dietary Guidelines Dietary Guidelines for Americans Fats
Limit total fat, saturated fat, trans fat, cholesterol
Carbohydrates
Choose fiber-rich fruits, vegetables, and whole grains
Limit added sugars
Consume sugar- and starch-containing foods and beverages less frequently 17

18. Dietary Guidelines Dietary Guidelines for Americans
Sodium and potassium
Consume less than or equal to 1 teaspoon of salt/day
Alcoholic beverages
If used, do so sensibly and in moderation 18

19. Dietary Guidelines Dietary Guidelines for Americans Food safety Clean
Separate
Cook
Chill
Avoid raw milk and raw milk products 19

20. Barriers to the Dietary guidelines
Developed mainly for policy makers
Health Care Providers
Nutritionists
Nutrition Educators

21. Dietary Guidelines Using the Dietary Guidelines for Americans
Does not identify food to consume or to avoid
Gives advice about the overall consumption of one’s diet 21

22. Dietary Guidelines Canada’s Guidelines for Healthy Eating
Set of positive, action-oriented messages for healthy Canadians
Canada’s Physical Activity Guide
Build 30–60 minutes of moderate physical activity/day for adults
Build 90 minutes of activity/day for children 22

23. Food Groups and Food Guides
History of food guides first published in 1916
Basic Four (1950’s to 1970’s)
USDA Food Guide Pyramid (1992)
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24. Food Guide Pyramid

25. MyPyramid (2005)
Source: USDA 25

26. MyPyramid Basic concepts MyPyramid.gov Web site Variety Moderation
Proportionality
Physical activity
Gradual improvement
Personalization
MyPyramid.gov Web site 26

27. Eating Well with Canada’s Food Guide
Based on dietary reference intakes (DRIs)
Diversity of food available in Canada
Incorporates recommended eating pattern and associated dietary guidance
From Eating Well With Canada’s Food Guide, Health Canada, © Reproduced with the permission of the Minister of Public Works and Governmental Services Canada, 2009. 27

28. Using MyPyramid or Canada’s Food Guide in Diet Planning (page 46)
Types of food
Number of recommended servings
Approximate serving size 28

29. Exchange Lists Help people with diabetes plan meals
Foods grouped by macronutrient (carbohydrate, protein and fat) content
Starches
Fruits
Milks
Other carbohydrates
Vegetables
Meats and meat substitutes
Fats
See Appendix B 29

30. Recommendations for Nutrient Intake: The Dietary Reference Intake (DRIs)
Understanding dietary standards
Recommendations for nutrient intake
Developed by the Food and Nutrition Board (Canada RNI and US RDA)
Apply to healthy people in the United States and Canada
Four basic elements 30

31. Dietary Reference Intakes (DRIs)
Estimated Average Requirement (EAR)
Amount that meets the nutrient requirements of 50% of people in a life-stage and gender group
Based on functional indicator of optimal health 31

32. Dietary Reference Intakes
Recommended Dietary Allowance (RDA)
Amount that meets the needs of most people in a life stage and gender group 32

33. Contd: RDA is based on the EAR
General population can use RDA as a target goal of dietary intake
Remember this is a general target and not individualized

34. Dietary Reference Intakes
Adequate Intake (AI)
Amount thought to be adequate for most people
AI is used when EAR and RDA can’t be determined
Tolerable Upper Intake Level (UL)
Intake above the UL can be harmful 34

35. Dietary Reference Intakes
Estimated Energy Requirement (EER)
Energy intake needed for energy balance
Determined by using weight, height, age, and physical activity
Acceptable Macronutrient Distribution Range (AMDR)
Recommended balance of energy sources 35

36. Dietary Reference Intakes
Use of dietary standards
Population groups (military, WIC, school)
Assess adequacy of intake
Plan diets
Set policy and guidelines
Individuals
Use RDA and AI as target levels for intake
Avoid intake greater than the UL 36

37. Food Labels Food and drug Administration (FDA)
1990 Nutrition labeling and education ACT (NLEA)
Mandatory information on food labels
Statement of identity
“Appropriately descriptive term”
Net contents of the package
Name and address of manufacturer, packer, and distributor 37

38. Food Labels Mandatory information on food labels List of ingredients
Listed by common or usual name
Listed in descending order by weight
Nutrition information
Nutrition Fact panel (most important information) 38

39. Food Labels
Nutrition Facts panel – Standard format 39

40. Food Labels Daily Values Nutrient content claims
Compare amount in one serving to amount recommended for daily consumption
Based on recommended amounts of 2,000 calorie diet
Nutrient content claims
Descriptive terms (e.g., low fat, high fiber)
Defined by FDA 40

41. Food Labels Health claims Structure/function claims
Link one or more dietary components to reduced risk of disease
Must be supported by scientific evidence
Approved by FDA
Structure/function claims
Describe potential effects on body structure or function 41

42. Food Labels Using labels to make healthful food choices
Can compare products 42

43. Good night!