1. Chapter 12 Nutrition Guidelines ©2015 Cengage Learning.

2. Nutrition –Is the study of food and how it is used by the body –It includes the start-to-finish processes of Eating Digestion of food Transportation of nutrients Absorption of nutrients into cells Excretion of unused material

3. Nutrients Food yields nutrients essential to the human body: Proteins, carbohydrates, fats, vitamins, minerals, and water. Nutrients serve three main functions: –Supply energy –Provide materials for building and maintaining healthy cells –Regulate body processes

4. Essential Nutrients Any nutrient that the body does not make/make fast enough to be used. Malnutrition: consuming too little or too much of a nutrient.

5. Nutrients All persons throughout their life span require the same nutrients—only the amounts that are needed change. No single food provides all of the nutrients in amounts needed to support life.

6. Question 1. What should we eat? 2. What should we not eat? 3. How much should we eat? 4. How much calcium does a 3 year old need? 5. How much vitamin C does a 10 year old need?

7. Nutrition Guidelines Several tools are available to help guide decisions about consuming a nutritious diet, being physically active, and maintaining a healthy weight. Helping children to develop healthy eating and activity behaviors can have positive lifelong outcomes.

8. Nutrition Guidelines Are designed to serve one of two purposes: –To ensure adequate nutrient intake –To encourage healthy lifestyle practices

9. Nutrition Guidelines/Tools Nutrient guidelines that are designed to ensure adequate nutrient intake include: –Dietary Reference Intakes (DRIs) –MyPlate

10. Dietary Reference Intakes (DRIs) DRIs provide information about: –Recommended nutrient intake by age –Nutrient goals for which a limit has been determined –The highest level of a nutrient that is unlikely to cause a health risk DRIs are also used to establish national nutrition program policy and for labeling purposes.

11. Dietary Reference Intake Dietary Reference Intake (DRI) pg. 323 Some of the recommendations are based on: scientific research, observations, guesswork 1. Recommended Daily Allowance (RDA): meets the needs of 97-98 % of individuals in a group. 2. Adequate Intake (AI)*:goals for a nutrient intake when RDA has not been determined. 3. Estimated Average Requirements (EAR): amount of nutrient that is estimated to meet the requirements of 50% of individuals in a given life stage. o meets the needs of 4. Tolerable Upper Intake (UL): highest intake level of a nutrient that poses no health risk.

12. Let's Look RDA = Bold numbers ex= 60 AI= number* ex:400* 1. How many mcg of Vitamin A does 10 year old Maria need? 2. How many mg of Vitamin K does 5 year old Bobby need?

13. ChooseMyPlate.gov The MyPlate interactive tool provides consumers with a wealth of information about: –Food groups and healthy eating patterns –Nutrient-dense sources of essential vitamins and minerals –Portion size, moderation, and calories –Physical activity to balance food intake –Recipes for nutritious food preparation

14. ChooseMyPlate.gov Spend time exploring the interactive features and learn how to personalize the recommendations –http://www.choosemyplate.govhttp://www.choosemyplate.gov

15. Nutrition Guidelines Additional nutrient guidelines that are designed to encourage healthy lifestyle practices include: –Dietary Guidelines for Healthy Americans –Healthy People 2020 –Canada’s Food Guide –Let’s Move

16. Dietary Guidelines for Healthy Americans Key recommendations include: –Consuming a variety of nutrient-dense foods within caloric needs –Maintaining a healthy weight –Engaging in physical activity on a regular basis –Including a variety of fruits and vegetables each day –Reducing saturated fat and cholesterol intake –Keeping fat intake to 20 to 30 percent of total calories

17. Dietary Guidelines for Healthy Americans –Choosing fiber-rich and whole grain carbohydrates –Decreasing sugar intake –Consuming less than 2000 mg of sodium daily –Drinking alcoholic beverages in moderation –Practicing food safety This document can be viewed at: http://www.health.gov/dietaryguidelines/2010.asp (Note: New guidelines will be released in 2015).

18. Healthy People 2020 Areas of health that are addressed in the document include: –Physical activity, nutrition and weight management, mental health, injury and violence prevention, oral health, food safety, environmental health, immunization and infectious diseases, and improved access to health care. –This document can be viewed at: http://www.healthypeople.gov http://www.healthypeople.gov

19. Canada’s Food Guide to Healthy Eating Canada’s Food Guide provides similar recommendations. This document can be viewed at: http://www.hc-sc.gc.ca/fn-an/food-guide- aliment/

20. The Nutrition Labeling and Education Act (1990) Food & Drug Administration (FDA) food label requirements: –Mandatory labeling of most packaged foods –Standardized serving sizes –Manufacturer’s contact information –Uniform use of terms and health claims –List of all ingredients 2004 amendment requires listing of allergenic proteins (e.g., tree nuts, peanuts, soy beans, egg, fish, shellfish, wheat, milk)

21. Making Sense of Food Labels

22.  The Daily Values are based on expert dietary advice about how much, or how little, of some key nutrients you should eat each day, depending on whether you eat 2,000 or 2,500 calories a day. Daily Values (DVs )