2. Chapter 2 Nutrition Tools Standards and Guidelines

3. Dietary Reference Intakes (DRI)
Four categories of recommendations for healthy people
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
Tolerable Upper Intake Levels (UL)
Estimated Average Requirements (EAR)

4. DRI DRI Recommendations for: Vitamins Minerals Carbohydrates Fats
Protein
Water
Fiber
Energy

5. DRI Specific recommendations for: Infants Children Men Women
Pregnant women
Lactating women
Specific age ranges

6. DRI DRI Characteristics Based on scientific research
Includes a margin of safety
Optimal intakes: disease prevention

7. DRI Recommended Dietary Allowances (RDA) & Adequate Intakes (AI)
Individual nutrient recommendations
Meets the needs of at least 97% of people
RDA Based on solid evidence
AI Based on less solid evidence
Pages A and B

8. DRI
Upper Limit (UL)
Maximum amount of a nutrient that appears safe for most healthy people
Based on total intake from foods, supplements & fortified foods
Exceeding the UL  toxicity
 intake above the UL,  risk of toxicity
Different people have different ULs
Not all nutrients have a UL set
Page C

10. DRI Estimated Average Requirements (EAR)
Average amount of a nutrient needed by 1/2 of healthy people
Basis for RDA
Used by researchers and nutrition policymakers
Used to assess nutrient intakes of populations and make recommendations

13. Setting Energy Needs Estimated Energy Requirements (EER)
# of calories need per day to maintain weight
based on age, sex and being “active”
Page A and Appendix H

14. , , , , ,000
Calories

15. , , , , ,000
Calories

16. DRI Acceptable Macronutrient Distribution Range (AMDR)
% of calories recommended per nutrient
45 – 65% calories from carbohydrate
10 – 35% calories from protein
20 – 35% calories from fat

17. Dietary Guidelines USDA and HHS publish
USDA and HHS publish
Tells us how to be healthy and  risk of disease
For aged 2 and over
Revised every 5 years
Basis for federal nutrition policies and programs 17

18. Dietary Guidelines for Americans History 1980 – 2010
2000
2010
All the Guidelines that have been published since 1980 are shown here. They evolved over time to make better use of nutrition science and to better communicate the science. The first four versions of the DGs were small brochures that aimed at consumers. The information came mainly from the experts appointed to the Dietary Guidelines Advisory Committees. The Committee members drew from their collective knowledge of nutrition research.
The 2000 version was a 39-page document that was both consumer-oriented and a policy document combined. This reflected a move by the Government toward helping nutrition educators and dietitians, who apply dietary guidance in their work, to better understand the science behind the consumer material.
In 2005, a 70-page booklet served solely as a policy document and represented a departure by acknowledging that nutrition educators, nutritionists, and policymakers all needed the science—in plain language—that would serve as the foundation for their work. A search and review of the scientific literature served as the basis for these guidelines.
The 2010 document again is a policy document intended for policymakers to design and carry out nutrition-related programs and for nutrition educators and health professionals, who develop nutrition curricula, teaching tools, and advice for consumers. However, for 2010, a robust, systematic approach was used to organize and evaluate the science on which the Guidelines are based. The quality of the research was assessed using evidence-based reviews, conducted by the staff of USDA’s new Nutrition Evidence Library. The Advisory Committee’s scientific conclusions, on which the policy rests, were derived from an objective analysis of the preponderance and quality of published research.
1980
1990
1985
1995
2005

19. Dietary Guidelines, 2010 at a Glance
Executive Summary
Chapter 1. Introduction
Chapter 2. Balancing Calories to Manage Weight
Chapter 3. Foods and Food Components to Reduce
Chapter 4. Foods and Nutrients
to Increase
Chapter 5. Building Healthy
Eating Patterns
Chapter 6. Helping Americans Make Healthy Choices
Appendices
Here is a glance at what the Dietary Guidelines Policy Document contains.
Although it is divided into chapters that focus on particular aspects of eating patterns, the Dietary Guidelines for Americans, 2010 provides integrated recommendations for health. To get the full benefit, individuals are encouraged to carry out these recommendations in their entirety as part of an overall healthy lifestyle.

21. Dietary Guidelines – 3 Goals
Balance calories with physical activity to manage weight
Eat less
Limit portion sizes
Move more 21

22. Dietary Guidelines – 3 Goals
Eat more nutrient dense foods
Fruits & vegetables (all colors)
½ your plate
Whole grains (at least ½)
¼ your plate
Plant foods
Fat-free and low-fat dairy products & seafood
Provides needed nutrients 22

23. Nutrient Dense and Non-Nutrient Dense Forms of Sample Foods
This figure illustrates the concept of nutrient-dense foods. (It is found in chapter 5 of the DGA policy document)
The full length of the bars corresponds to the number of calories in a serving of the foods listed on the far left, which are not in nutrient-dense forms. The dark-green portion of the bars shows the number of calories that would be in the same food if it were in its nutrient-dense form. The lighter green portion shows how many additional calories are attributable to the naturally occurring solid fat in the ground beef, the breading and the frying fat in the chicken, the added sugars in the cornflakes, the frying fat in the potatoes, the added sugars in the applesauce, and the naturally occurring fat in the milk. The foods listed in the dark-green portions of the bars are all foods in their nutrient-dense form.
[Foods in figure:
Regular ground beef patty, 236 calories: extra lean ground beef patty, 184 calories, and beef fat, 52 calories
Breaded fried chicken strips, 246 calories: Baked chicken breast, 138 calories, and breading and frying fat, 108 calories
Frosted corn flakes cereal, 147 calories: cornflakes, 90 calories, added sugars 57 calories
Curly french fried potatoes, 258 calories: baked potato, 117 calories, frying fat, 141 calories
Sweetened applesauce, 173 calories: unsweetened applesauce, 105 calories, added sugars, 68 calories
Whole milk, 149 calories: fat-free milk, 83 calories, milk fat, 66 calories]

24. Dietary Guidelines – 3 Goals
Eat less:
Salt
Saturated fats, trans fats & cholesterol (meat)
Added sugars & refined grains
Sugary drinks
Currently 35% of diet % max from SoFAS 24

25. Comparison of Consumption to Recommendations
This chart shows how the average American diet compares to recommendations found in the 2010 Dietary Guidelines. Whole grains, vegetables, fruits, dairy products, seafood, and oils are consumed below recommended amounts. Nutrients of concern are fiber, potassium, calcium, and vitamin D. Note that the intake shown for vitamin D only includes food sources, not supplements or vitamin D manufactured in response to sun exposure.
The excessive amounts consumed of solid fats and added sugars, refined grains, and sodium are clearly shown in comparison to recommended limits.

27. USDA Food Guide Food group plan
Designed to meet the Dietary Guidelines for Americans
Foods grouped together based on nutrient content
See page 40

29. 1 medium piece of fruit = 1 tennis ball
½ cup fruit = a mouse

30. ½ cup of vegetables = ~ 1 ice cream scoop or mouse

31. ½ cup rice fits in a cupcake wrapper

32. 3 ounces meat fits in palm of hand 3 oz chicken = deck of cards
1 tablespoons peanut butter = ½ ping pong ball

33. 1 ½ ounces cheese = 6 stacked dice (1/4 oz per die) or one domino

35. Solid fats, added sugars, and alcohol should be limited.
p43

42. “Restaurant Nutrition”
Portion Sizes
To control calories, you must control portion sizes
Click to Play
ABC Video Clip:
“Restaurant Nutrition”

43. USDA Food Guide Discretionary Calorie Allowance
Calories left after eating enough nutrient dense foods

45. USDA Food Guide How can discretionary calories be used?
Nutrient-dense foods
Non-nutrient-dense foods
Foods with extra fat or sugar
Alcohol
Skip them to lose weight

46. ChooseMyPlate

47. Click here

48. Click here

49. Click here

52. Exchange Systems Groups foods into categories based on: Calories
Grams of fat, carbohydrate and protein
Tells specific foods in each category
Tells exact portion size
Used originally for diabetics

53. Exchange Systems Three primary groups: Appendix D Carbohydrate
Meat and Meat Substitutes
Fat
Appendix D

54. Exchange Systems Categories vary
Corn, potatoes and peas are in the starch group
Cheese is counted as a meat

55. Exchange Systems
Serving sizes vary
Rice and pasta are 1/3 cup

56. How to Read Food Labels -Video

57. Food Labels Food Labels Must Include Common name of the product
Contact info for the manufacturer, packer, or distributor
The net contents in terms of weight, measure, or count
Nutrition Facts panel
Ingredients: what’s listed first is what is contained the most
Calories per gram

58. Approved nutrient claims if the product meets specified criteria
The serving size and number of servings per container
The name and
address of the
manufacturer,
packer, or distributor
The name and
address of the
manufacturer,
packer, or distributor
Calorie information and
quantities of nutrients per serving, in grams (g) and milligrams (mg)
The common or
usual product
name
Quantities of nutrients as “% Daily Values” based on a 2,000-calorie energy intake
Approved nutrient claims if the product meets specified criteria
The net contents in
weight, measure,
or count
Daily Values reminder for selected nutrients for a 2,000- and a 2,500-
calorie diet
Approved health claims stated in terms of the total diet
Calorie per gram reminder
The ingredients in
descending order of
predominance by weight
Fig. 2-11, p. 50

59. Nutrition Facts Panel Serving size Servings per container
Common measures for comparison
Represents a single serving
Not realistic!
Servings per container

60. Nutrition Facts Panel Nutrient amounts and percentages of daily values
Calories
Calories from fat
Total fat
Saturated fat
Trans fat
Cholesterol
Sodium

61. Nutrition Facts Panel
Total carbohydrate
Dietary Fiber
Sugar
Protein

62. Nutrition Facts Panel Vitamins and Minerals Vitamin A Vitamin C
Calcium
Iron

63. Nutrition Facts Panel Daily Values
-Nutrient standards used on food labels
-Based on a 2,000 calorie diet
-Allows comparison between foods
-Not updated for new DRI recommendations

64. Nutrition Facts Panel Two Types of Daily Values
-Optimal intakes for nutrients
-Maximum intakes for cholesterol, total fat, saturated fat, and sodium

68. Table 2-6 p55

69. Food Labels

71. Food Labels

72. Controversy 2 -Phytochemicals
Non-nutrient in plants
Gives plants color
Helps prevent disease

73. Phytochemicals Functional food
Something in foods besides nutrients that helps prevent disease
Basic foods are safe
Fortified foods?
Depends on what is added and
How healthful is the food is otherwise

75. Phytochemicals

76. Phytochemicals

77. Phytochemicals Sources of Phytochemicals -Fruits -Vegetables
-Whole grains
-Beans
-Nuts

78. Phytochemicals Phytochemical Supplements?
Hard to isolate an individual compound
Synergistic effects
Effectiveness unknown
Safety unknown
Not just the phytochemicals that prevent disease; what else in those foods?
-Can’t add something to a supplement if you don’t know about it

79. Phytochemicals
Big picture problem with taking phytochemical supplements?
-Not eating fruits, vegetables, beans and whole grains…
-Missing out on more than phytochemicals
-What are you eating?