Nutrient Recommendations
Nutrientrecommendations are sets of standards against which people’s nutrient
and energy intakes can be measured.
Nutrition experts use the recommendations to assess intakes and offer advice on
how much to consume
3.
Nutrient Recommendations
DietaryReference Intakes (DRI)
Standard used in USA and Canada
DRI set values for:
- Vitamins
- Minerals
- Carbs
- Fiber
- Lipids
- Proteins
- Water
- Daily values printed on food labels and based on 2,000 calorie diet
4.
DRI Committee's Values
The DRI include five sets of values:
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
Tolerable Upper Intake Levels (UL)
Estimated Average Requirements (EAR)
Acceptable Macronutrient Distribution Ranges (AMDR)
5.
DRI Committee's Values
Recommended Dietary Allowance (RDA): average daily nutrient
intake for 97%-98% of healthy people in a particular life stage and
gender group. Based on solid experiments and evidences and
reliable observations
Adequate Intakes (AI): the recommended average daily nutrient
intake level based on intake of healthy people (observed or from
experiments) in a particular life stage and gender assumed to be
adequate. Based on scientific evidences but also on some guesswork
Set whenever scientific data are insufficient to allow establishment
of an RDA value
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Tolerable UpperIntake Levels (UL): the highest average daily
nutrient intake level that poses no risk of toxicity to almost all
healthy individuals of a particular life stage and gender group.
Estimated Average Requirement (EAR): average daily nutrient
intake for the healthy people in a particular life stage & gender
group. EAR is used in nutrition research and policy making.
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Acceptable MacronutrientDistribution Ranges (AMDR) values for
carbohydrate, fat, and protein which are energy yielding nutrients and contributes
to the total daily caloric intake
That are sufficient to provide adequate total energy and nutrients while
minimizing the risk of chronic diseases. Their combination can be expressed as
percentage of total.
45 to 65 percent of calories from carbohydrate
20 to 35 percent of calories from fat
10 to 35 percent of calories from protein
8.
The Naïve ViewVersus the Accurate View of
Optimal nutrient intakes
9.
Understanding the DRIIntake
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
10.
Daily Values
Foundon 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 for individuals
Have not changed in response to new research
DRI values have changed over the years
11.
Dietary Guidelines forAmericans
The Dietary Guidelines for Americans offer science-based advice
To help people age 2 years and older achieve and sustain a healthy
weight and to consume a diet of nutrient-dense foods and beverages.
People who balance energy intakes with expenditures, eat a
nutritious diet, and make physical activity a habit often enjoy the
best possible health and reduce their risks of chronic diseases
12.
Dietary Guidelines forAmericans
Key Recommendations
The key recommendations of the Dietary Guidelines for Americans
2010 fall into four major topic areas
Balance calories to manage a healthy body weight.
Increase intakes of certain nutrient-dense foods.
Reduce intakes of certain foods and food components.
Build a healthy eating pattern.
13.
Key Recommendations
Balancing Caloriesto Manage Weight
Improve eating patterns
Physical activities
Maintain calorie balance
Foods and Food Components to Reduce
Reduce daily sodium to 2300mg and further to 1500 mg among people of age 51
and above
Consume less than 300mg/day of dietary cholesterol
Reduce intake of calories from fats and sugars
14.
Key Recommendations
Foods andNutrients to Increase
Increase fruits and veg intake
Replace refined grain with whole grain
Increase intake of low-fat milk and milk products
Choose a variety of protein foods
Building Healthy Eating Patterns
Healthy eating patterns
Food safety recommendations
Diet Planning withthe USDA Food
Guide
Food group plan
Help people achieve goals
Specifies portions
Foods are sorted by nutrient density
Seven groups: grains, veggies, fruits, dairy, meats, oils, solid fats and
sugars
Variety
Among the food groups and within each group
Portion Control
Tocontrol calories you must control portions
Portion sizes may be difficult to judge
Tips on weights and measures
Cups (1 cup = 8 oz measuring cup.)
Ounces- weight not volume
Tablespoons and teaspoons- measuring spoons not flatware, filled to
level
Medium’- means different size to people
19.
Discretionary Calorie Concept
The discretionary calorie
allowance sets the upper
limit for calories from
added sugars and solid fats
in USDA Food Patterns.
The difference between the
calories needed to maintain
weight and those needed to
supply nutrients from the
most nutrient-dense foods
is the person’s discretionary
calorie allowance
20.
Checking Out FoodLabels
The Nutrition Education and Labeling Act of 1990 set the
requirements for certain label information to ensure that food labels
truthfully inform consumers about the nutrients and ingredients in
the package.
In 2012, FDA reviewed the details of this information
Every packaged food must state the following:
Common or usual name
Manufacturer, packer, or distributor contact information
Net contents
Nutrient contents
Ingredients (Descending order by weight)
Serving size
Claims on FoodLabels
Nutrient claims
Food must meet specified criteria
Based on daily values
Examples
“Good source” of a nutrient
“High” in a nutrient
“low” in cholesterol
Health Claims: claims linking food constituents with disease states
Requires high degree of scientific validity
Allowed on labels that FDA has approved (involves acquiring and
submitting scientific evidence to the FDA with a request for permission to
print the claim, a time-consuming and expensive process)
“diets low in sodium may reduce the risk of high blood pressure”
23.
Claims on FoodLabels
Structure-Function Claims:
Less reliable
Do not require FDA approval
A problem is that, to a reasonable consumer, two kinds of claims may
appear identical
1. “Lowers cholesterol” (health claim)
2. “Helps maintain normal cholesterol levels” (structure-function claim)
A label disclaimer (often printed in tiny, easily missed type) must
accompany a structure-function claim.
It states that the FDA has not evaluated the claim and that the product
is not intended to diagnose, treat, cure, or prevent any disease.
Assignment
Make adiet plan with many possibilities for a day’s meals. It
follows the amounts suggested for a 2,000-calorie diet (with an extra
1 /2 cup of vegetables).
Sample menu should follow Discretionary Calorie Concept
Identify different types of claims on food labels with practical
examples.
Submission date: 19-12-2018
Quiz date: 20-12-2018
