Transcript BIOL 103 Ch 2 Nutrition Planning and

Nutrition Guidelines: Tools for a
Healthful Diet
BIOL 103, Chapter 2
Today’s Topics
1.
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4.
Concepts in choosing a healthful diets
Dietary Guidelines and Diet Plans
Recommendations for nutrient intake?
Reading and Interpreting Food Labels
Linking Nutrients, Food, and
Health
• Planning how you will eat
– Adequacy
• The foods you choose to eat provide all the
essential nutrients, fiber, and energy in amounts
sufficient to support growth and maintain health.
– Balance
• Your diet is balanced if:
– Calories you eat = Calories (Energy) that you use
– It is a healthful diet (has adequate amount of essential
nutrients)
Linking Nutrients, Food, and
Health
• Planning how you will
eat…
– Calorie Control
– Nutrient Density
Linking Nutrients, Food, and
Health
• Planning how you will eat…
– Moderation
– Variety
Dietary Guidelines for Americans, 2010
• In 1980, USDA and US DHHS
released the 1st edition of Dietary
Guidelines for Americans.
• What is it and what does it
contain?
– A guideline that individuals can
refer to in order to make informed
decisions about food and activity
• Content is backed by scientific
research
• Their Goal: to improve overall health
by balancing calories that Americans
eat with physical activity to manage
weight.
– Used to develop educational
materials, or aid policy makers in
designing and carrying out
nutrition-related programs
Two basic concepts of
Dietary Guidelines for Americans, 2010
Problem Set#2, Q1a
1. Balance calories to manage weight
1. Focus on consuming nutrient-dense foods
Dietary Guidelines for Americans, 2010
• In addition, Dietary Guidelines for Americans,
2010 provides:
– Recommendations for Specific Population Group
• Woman capable of getting pregnant
• Woman who are pregnant or breastfeeding
• Individuals age 50 and older
– Key consumer behaviors and potential strategies for
professionals to use
– Food safety principles and guidance for consumers
– How to use the food label to track calories, nutrients,
and ingredients
Social-ecological model framework for
nutrition and physical activity decisions
My Plate:
Problem Set#2, Q1b
• In 2011, USDA formed MyPlate to
accompany the Dietary Guidelines
for Americans, 2010.
• MyPlate is designed to convey 7
key messages:
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7.
Enjoy food, but eat less
Avoid oversize portions
Make half your plate fruits and
vegetables
Drink water instead of sugary drinks
Switch to fat-free or low-fat (1%)
milk
Compare sodium in foods
Make at least half your grains whole
grains
Using MyPlate food guide in
dietary planning
1. Determine the amount of calories you should eat each
day
1. Become familiar with the types of food in each group,
number of recommended servings, and serving sizes
2. Plan your meals and snacks using the suggested
serving sizes
Exchange List
• Foods are grouped by food type and the amount
of macronutrients in each portion:
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Starches
Fruits
Milk
Other carbs
Vegetables
Meats and meat substitutes
Fats
• It is usually used by people with diabetes and/or
by weight-control programs.
Recommendations for the Nutrient
Intake: the DRIs
• DRI = Dietary Reference Intakes
– DRIs are a set of scientifically-based nutrient
reference values for healthy populations
– DRIs is a umbrella term that describes four types
of reference values:
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•
•
•
Estimated Average Requirement (EAR)
Recommended Dietary Allowance (RDA)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)
Dietary Reference Intakes (DRIs)
• Estimated Average
Requirement (EAR)
– Amount that meets
the nutrient
requirements of 50%
of people in a lifestage and gender
group
Dietary Reference Intakes (DRIs)
• Recommended
Dietary Allowance
(RDA)
– Amount that meets
the needs of most
people (97-98%) in a
life-stage and gender
group
– RDA is calculated
from the EAR
Dietary Reference Intakes (DRIs)
• Adequate Intake (AI)
– AI is used when EAR and
RDA cannot be
determined
– Amount thought to be
adequate for most
people
– AI is not equivalent to
EAR
– Examples of AI
nutrients: Fl, Cl, Mn, K,
Na, total fiber, Water.
Dietary Reference Intakes (DRIs)
• Tolerable Upper Intake
Levels (UL): maximum
level of daily nutrient
intake that poses little risk
of adverse health effects to
almost all of the individuals
in a defined group.
– Intake above the UL can be
harmful/toxic
– Some ULs for certain
nutrients are still unknown.
(e.g. Arsenic)
Dietary Reference Intakes for
energy in food
• Estimated Energy Requirement (EER):
– Similar to EAR
• Acceptable Macronutrient Distribution
Range (AMDR)”:
– “% of total energy intake.”
Introducing Food Labels
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•
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During 1970-1980s, research
about the the role of diet in
chronic diseases increased
In 1990, Congress passed the
Nutrition Labeling and Education
Act (NLEA) for food package to
have ingredient list, allergy
warnings and nutrient info.
1994: Nutrition labels start to
appear on foods
•
FDA vs. USDA
– FDA: oversees most of the
U.S. food supplies
– USDA: oversees supply of
meat, poultry, egg
products
Food Labels
• What are mandatory
information on food
labels?
1. Name of the food
2. Net weight of the food
itself
3. Name and address of
manufacturer, packer,
distributor
4. List of ingredients
5. Nutrition information
Standard format of Nutrition Facts
panel
Food Labels – Daily Values
3 Claims that can be made for food
and dietary supplements
1. Nutrient content claims
– Regulated by the NLEA and
FDA
– Use meaningful terms: “low
fat,” “high fiber”
– Reduce misleading claims:
“fat free,” “cholesterol free,”
etc.
Check out “FYI Definitions for
Nutrient Content Claims on
Food Labels” (pg. 60-61)
Claims that can be made for food
and dietary supplements
2. Health claim: a
statement that the food or
a substance in the food is
linked to reduced risk of
disease
3. Structure/function
claim: statement that
claim a potential benefit
on body structures or
functions.
New Look for Food Labels
(2014)
Controversy with Froot Loops
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•
Oct 2008: Smart Choices is a
program sponsored by the food
industry (General Mills, Kellogg’s,
Kraft, Pepsi, etc.) to promote a
standardized symbol in front of the
package for consumer information.
Liberal criteria