Applying Nutrition Science

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Applying Nutrition Science

• How do I rate? What should I eat?
• Remember - rarely get precisely what we need
  every day
• Slight over/underconsumption is normal/ok--body
  can adapt
• adequacy and balance are key to a healthy diet

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Food Choices

• Can affect our nutritional status
• What do we eat/why?
• Availability
• Economics
• Education/ Lifestyle

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Food Choices

• Health/ Physiology
• Sociocultural Factors
• Attitudes/ Beliefs

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Assessing Nutritional Status

• Am I eating a healthy diet?
• How do I rate?
• Need to evaluate the body and the diet
• Body
• Laboratory Tests
• Anthropometric Measures

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Assessing Nutritional Status (continued)

• Diet
• 24 hour recall
• note
• person might not remember accurately
• day-to-day variation

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Assessing Nutritional Status (continued)

• Food Record/Diary
• write down what is eaten as it is eaten
• may record and average several days
• Food Frequency/Diet History

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Dietary Stds.,Guidelines, Recommendations

• Dietary Reference Intakes
• take into consideration health promotion and
  reduction of chronic disease as well as
  prevention of deficiencies
• multiple reference values
• grouped by gender, age, life stages

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Dietary Reference Intakes, cont.

• Include
• Estimated Average Requirement--amount estimated
  to meet needs of 50 of population
• Recommended Dietary allowances-- levels of intake
  believed to meet the needs of most (98) healthy
  individuals in each group

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Dietary Reference Intakes, cont.

• Adequate Intakes--estimates made when there is
  insufficient scientific evidence to establish EAR
  and RDA
• Tolerable Upper Intake Levels--maximum daily
  intake level unlikely to pose risks

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The Unified Dietary Guidelines
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The Unified Dietary Guidelines

• Eat a variety of foods.
• Choose most foods from plant sources.
• Eat at least 5 servings of fruits and vegetables
  every day.

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The Unified Dietary Guidelines

• Eat at least 6 servings of whole grain foods each
  day.
• Minimize the consumption of high-fat foods,
  especially those from animals.
• Choose low-fat, low-cholesterol foods.
• Limit the amount of simple sugars in the diet.

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Dietary Stds.,Guidelines, Recommendations

• Food Guide Pyramid
• 6 food groups
• grains fruit vegetable
• meat dairy other
• relative size on pyramid relates to the suggested
  number of servings
• try to select foods of high nutrient density

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