1. Nutrition Guidelines Applying the Science of Nutrition

2. Goals for a Healthy Diet  Adequacy  Sufficient energy and building blocks  Adequate nutrients  Balance  Enough but not too much  Nourishment and satisfaction  kCalorie (energy) control  Energy in = energy out  Nutrient density vs. energy density

3. Goals for a Healthy Diet  Nutrient density  The most nutrients for the fewest calories  Moderation  Food selections – low in added sugars & unhealthy fats  Variety  Among and within food groups  Benefits of a varied diet

4. Nutritional Guidelines: The DRIs Dietary Reference Intakes Set of guidelines to promote –Dietary adequacy –Optimal health –Chronic disease prevention Differ based on life-stage and gender Not necessarily amount to be consumed every day but should be consumed on most days, as an average intake 2 sets: 1 for nutrients, 1 for energy

5. Dietary Reference Intakes (DRIs): Nutrient Intake EAR: meets needs of 50% of people in same gender and life stage group RDA: meets needs of 97-98% of people in same gender and life stage group AI: estimate of needs (not enough evidence for an RDA) UL: maximum intake that poses little risk to health

6. EAR, RDA, & UL

7. How to think about the DRIs

8. DRIs for Energy Intake EER: Estimated Energy Requirement –Number of daily kilocalories (kcal) recommended to individuals for stable weight AMDRs: Acceptable Macronutrient Distribution Ranges –Percentages of protein, fat, and carbohydrates recommended daily

9. Acceptable Macronutrient Distribution Ranges (AMDRs) Proportions in the diet believed to reduce risk of chronic diseases

10. Diet Planning Guides Why might someone use one of these? USDA’s MyPlate Harvard’s Healthy Eating Plate Exchange lists

11. USDA Basic 4 Food Groups: 1956-1979 Recommends a minimum of servings from each food group Focus on getting enough nutrients

13. USDA Food Guide Pyramid: 1992

14. 2005: MyPyramid kept pyramid concept, but changed shape and arrangement of groups. What else changed?

15. USDA MyPlate: 2011 Goodbye Pyramid: USDA’s latest food guide

16. Harvard’s response to USDA’s MyPlate. What changes did Harvard make?

17. Food Labels

18. Food Values Food labels list amounts of certain macro- and micronutrients. These nutrients are expressed as Daily Value. Daily Value is the amount of a nutrient in a food shown as a percentage of the recommendation for a person consuming a 2000 kcalorie diet.

20. Mystery Food: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene List of Ingredients

21. Nutrition Assessment  Deficiency or excess over time leads to malnutrition  Symptoms of malnutrition  Diarrhea  Skin rashes  Fatigue  Many more  Caution: not all of these symptoms are nutritionally related!

22. Assessment Tools  Creating a “total picture” of the individual  Historical information  Health status, SES, substance use  Diet history – intake over one or more days; portion sizes; includes beverages  Anthropometric measurements  Height and weight – track to identify trends  Physical examinations  Laboratory tests

23. Taking a Diet History 24-hour recall Typical day Multi-day food log FFQ