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HUN 4296 Nutrition & Health Issues Week 1 Day 2 Nutrition Standards and Guidelines Chp 2 -Nutrition: Concepts & Controversies, Sizer/Whitney
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Learning Objectives Explain how RDA, AI, DV, and EAR serve different functions in describing nutrient values and discuss how each is used. List the major categories of the Dietary Guidelines for Americans and explain their importance to the population. Describe how foods are grouped in the USDA Food guide and MyPlate.
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Learning Objectives Describe solid fats and added sugars and explain how they may best be used in diet planning. Plan a day’s meals that follow the pattern of the USDA Food Patterns within a given calorie budget. Define the term functional foods, and discuss some potential effects of such foods on human health.
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Nutrient Recommendations Standards for healthy people’s energy and nutrient intakes Dietary Reference Intakes (DRI) Dietary components with set values Values EAR RDA AI UL
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Nutrient Recommendations Goals of DRI committee Setting recommended intake values – RDA & AI Used by individuals for nutrient intake goals RDA – solid experimental evidence AI – scientific evidence and educated guesswork Facilitating nutrition research & policy – EAR Requirements for life stages and genders
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Nutrient Recommendations Goals of DRI committee Establish safety guidelines – UL Identification of potentially toxic levels Danger zones Preventing chronic diseases Acceptable Macronutrient Distribution Ranges (AMDR) proportions
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The Naïve View Versus the Accurate View of Optimal Nutrient Intakes
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Understanding the DRI Intake Recommendations Differences between individuals Adequate intake over time Attempt to get 100% of DRI recommended intake Put DRI recommended intakes into perspective DRI are designed for healthy people
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Establishing DRI Values – An RDA Example Balance study Accounting for needs Making a decision
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Setting Energy Requirements Estimated Energy Requirements (EER) Not generous Reflects a balancing act Energy to support health and life Energy derived from foods
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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 Have not changed in response to new research DRI values have changed over the years
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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
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Dietary Guidelines for Americans Four major topic areas Balancing calories to manage weight Eating habits and physical activity Foods and food components to reduce Foods and nutrients to increase Building healthy eating patterns
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Dietary Guidelines for Americans 2010 – Key Recommendations
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U.S. Diet and Dietary Guidelines Compared Healthy Eating Index (HEI) Yields a score Current American diet: 58 out of 100 Americans need to choose less of these Americans need to choose more of these Many need to reduce calorie intake
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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
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USDA Food Patterns – Food Groups & Subgroups
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How Does the U.S. Diet Stack Up?
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Discretionary Calorie Concept Discretionary calorie allowance Weight maintenance vs. nutrient supplies Sources Nutrient-dense foods
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Diet Planning Application USDA Food Patterns Amounts needed from each food group Healthful diet for given number of calories Physical activity Higher calorie need Greater discretionary calorie allowance Vegetable intakes Week timeframe
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USDA Recommended Daily Intakes Patterns
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Weekly Amounts from Vegetable and Protein Food Subgroups
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Sample Diet Plan
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MyPlate Educational Tool Online educational tool www.choosemyplate.gov www.choosemyplate.gov Guides users through diet planning Dietary changes Small steps make substantial impacts Flexibility of the USDA Food Patterns Mixed dishes National and cultural foods Vegetarians
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Choose MyPlate
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Portion Control Portion sizes may be difficult to judge U.S. trend Larger portion sizes More fat and sugar Tips on weights and measures Cups Ounces Tablespoons and teaspoons ‘Medium’
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U.S. Trend Toward Colossal Cuisine
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A Note About Exchange Systems Useful for almost everyone Estimates values for whole groups of foods Focus on energy- yielding nutrients
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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
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Nutrition Facts Panel Serving size Common measures allow for comparison Servings per container Calories/calories from fat Nutrient amounts and percentages of DVs Fat, cholesterol, sodium, total carbohydrate, protein Vitamins and minerals Vitamin A, vitamin C, calcium, and iron
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What’s on a Food Label?
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More About Percentages of Daily Values ‘% Daily Value’ is based on 2,000 calorie diet Two types of Daily Values Some are intake goals to strive for Some constitute healthy daily maximums Daily Values greatest use Comparing foods
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Claims on Food Labels Nutrient claims Food must meet specified criteria Examples “Good source” of a nutrient “High” in a nutrient Health claims Standards Qualified claims
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Claims on Food Labels Structure/function claims Requires no prior approval Notification of FDA is sufficient Required label disclaimer Examples
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Are Some Foods “Superfoods” for Health? Controversy 2
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Phytochemicals Nonnutrient components of plants Flavonoids Emerging as potential regulators of health Antioxidants Regulate protein synthesis Mimic hormones Alter blood chemistry
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Phytochemicals Blueberries Antioxidants Chocolate Flavonoids and antioxidants Flaxseed Lignans and phytoestrogens Garlic Antioxidant organosulfur compounds
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Phytochemicals Soybeans and soy products Chronic diseases Downsides Tomatoes Antioxidant lycopene Tea, wine, pomegranate, and whole grain Yogurt Supplements
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