Chapter 2: Nutrition Tools Standards and Guidelines

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Chapter 2 Nutrition Tools Standards and
Guidelines

• Basic Nutrition
• Dr. Fralinger
• 9/10/07

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Introduction

• In theory, eating healthy is easy
• In practice, eating well proves harder han it
  appears
• Many people are overweight or undernourished, or
  suffer from nutrient excesses or deficiencies
  that impair their health
• Accumulated over years, the effects of your
  habits can seriously impair the quality of your
  life

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Introduction

• To learn how to live a healthy life, you need
  answers to several basic questions
• How much energy and how much of each nutrient do
  you need?
• How much physical activity do you need to balance
  the energy you take in from foods?
• Which types of foods supply which nutrients?
• How much of each type of food do you have to eat
  to get enough?
• How can you eat all these foods without gaining
  weight?

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Nutrient Recommendations

• Dietary Reference Intakes (DRI) nutrient intake
  standards set for US and Canada
• Daily Values US standards used on food labels

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Goals of the DRI committee

• Setting recommended intake values RDA and AI
• Facilitating nutrition research and policy EAR
• Establishing safety guidelines UL
• Preventing Chronic Diseases - AMDR

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Understanding the DRI Recommendations

• Adjust nutrient intakes based on
• Age
• Gender
• Special circumstances that may increase or
  decrease nutrient needs, such as
• Illness
• Smoking
• vegetarianism

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Understanding the DRI Recommendations

• Based on available scientific research
• Based on concepts of probability and risk
• Recommendations for optimal intakes, not minimum
  requirements
• Set in reference to specific indicators of
  nutrient adequacy
• Blood nutrient concentrations
• Normal growth
• Reduction of chronic disease or disorders

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Understanding the DRI Recommendations

• The values reflect daily intakes to be achieved,
  on average, over time
• Set high enough to ensure body nutrient stores
  will meet needs during periods of inadequate
  intakes lasting a day or two or up to a month or
  two (based on the nutrient)

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How the Committee Establishes DRI Values

• Find out how much of that nutrient various
  healthy individuals need
• Review balance study
• Determine a requirement to achieve balance for
  nutrient
• EAR value established based on everyones minimum
  need
• DRI value set high enough so that 97-98 of pop.
  will be covered without being too high or
  excessive

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Setting Energy Requirements

• Estimated Energy Requirement (EER)
• Set at a level predicted to maintain bodyweight
  for an individual of a particular age, gender,
  height, weight, and physical activity level
  consistent with good health
• EER recommendations are set to maintain body
  weight and to discourage unhealthy weight gain

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RDA percentages
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Food Contents
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Why Are Daily Values Used on Labels?

• DRI values vary from group to group, whereas on a
  label, one set of values must apply to everyone
• Daily values reflect the needs of an average
  person someone eating 2,000 to 2,500 calories a
  day
• Soon the daily values will be updated to reflect
  current DRI intake recommendations

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Other Nutrient Standards

• Many nations and groups issue recommendations for
  nutrient and energy intakes appropriate for
  specific groups of people
• Experts around the world recommend daily physical
  activity to help people stay healthy and live long

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Recommendations for daily physical activity

• American College of Sports Medicine
• Engage in physical activity every day
• Exercise at a comfortable effort level
• Exercise for a duration of at least 30 minutes
  total per day

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Diet planning with the USDA food guide

• A few minutes invested in meal planning can pay
  off in better nutrition
• Include more
• Vegetables
• Fruits
• Whole grains
• Fat-free or low fat milk and milk products
• Include less
• Refined grains
• Total fats
• Added sugars

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Food Guide Pyramid
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Achieving adequacy, balance, and variety the
food groups and subgroups

• Design diet around the USDA food guide
• Vegetables
• Provide valuable fiber, mineral potassium
• Vitamin A orange deep yellow veggies
• Folate dark green
• Carbs starchy veggies
• Iron protein - legumes

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Controlling Calories

• The Discretionary Calorie Allowance
• The difference between the calories needed to
  maintain weight and those to supply nutrients
  from nutrient-dense foods

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Controlling Calories

• A person with a DCA may
• Consume extra servings of the same nutrient-dense
  foods
• Consume fats from two sources (within healthy
  limits)
• Foods higher in naturally occurring fats (i.e.,
  regular hamburger instead of lean)
• Added fats, including solid fats (butter, hard
  margarine)

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Controlling Calories

• 3. Consume added sugars (jams, colas,
• honey)
• 4. Consume alcohol (within limits)
• 5. Omit discretionary calories from the diet (if
  you want to lose weight)

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Achieving Moderation Nutrient Density

• Choose the most nutrient-dense foods from each
  food group
• Unprocessed or lightly processed foods are
  generally best

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How Much Food Do I Need Each Day?

• If you are physically, you can afford to eat more
  calories and the more active you are, the higher
  the discretionary calorie allowance you earn

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Portion Control

• To control calories, you must control portion
  size
• Trend in the US has been toward consuming larger
  food portions, esp. those rich in fat and sugar

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Portion Control

• One Cup 8-ounce measuring cup
• Be sure to use measuring spoons for tbls. and
  tsp.
• One grain portion one ounce
• E.g., if you consume a 5 oz. bagel, you have
  consumed 5 of your grain ounces, not 1

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Exchange Systems

• Can be useful to careful diet planners
• Those controlling calories
• Those controlling carbs (e.g., diabetics)
• Those controlling fat saturated fat intakes
  (almost everyone!)
• E.g., bread and potatoes listed together because
  contain similar nutrients
• E.g., one serving of bread and one serving of a
  starchy veggie contain about the same amt. of
  carbs.

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Vegetarian Food Guide
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Healthy Eating Index

• Used to judge the quality of a diet
• There are 10 HEI scoring components
• First 5 judge whether getting recommended amts.
  from each food gp.
• Next 4 scores reflect moderation in intakes of
  fats, sat. fat, cholesterol, and sodium
• Final score earned for variety of foods

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Healthy Eating Index

• Great majority (gt 70) of Americans eat diets
  that need improvement
• Only 12 score good or excellent
• Remainder are just fair