Transcript pro orange package

Perspectives in Nutrition
5th ed.
Gordon M.Wardlaw, PhD, RD, LD, CNSD
PowerPoint Presentation by
Dana Wu Wassmer, MS, RD
Chapter 2: The Basis of a
Healthy Diet
What Is A Healthy Diet?
• To “consume a variety of foods balanced by
a moderate intake of each food”
• Variety - choose different foods
• Balanced - select foods from the major food
groups
• Moderation - plan your intake; control
portion size
All Foods Are Not Created Equal
• Nutrient density
– Comparison of vitamin and mineral content to
number of kcals
• Empty calories
– Provides kcals and few to none other nutrients
• Energy density
– Comparison of the kcal content to the weight of
the food
Daily Reference Intake (DRI)
• New nutrient recommendations
• Nutrient recommendations to prevent
chronic diseases
• DRI set for all vitamins and minerals
• In the plans macronutrients, electrolytes,
water and other components
Standards Under the DRI
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Estimated Average Requirements (EARs)
Recommended Dietary Allowances (RDAs)
Adequate Intake (AI)
Tolerable Upper Intake Levels (ULs)
Estimated Average Requirements
• Nutrient intake estimated to meet the needs
of 50% of the individuals in a certain age
and gender group
• Uses a measurable marker
• Used to evaluated the adequacy of diets of
a group
The Recommended Dietary
Allowances
• “Recommended intakes of nutrients that
meet the needs of almost all healthy people
of similar age and gender”---- the Food and
Nutrition Board of the National Academy of Sciences
RDA
• Based on EARS (RDA=EAR x 1.2)
• RDA for only 19 of the important nutrients
• Amount to prevent deficiency and chronic
diseases
• RDA for healthy males and females of various age
groups
• RDA for pregnant and lactating women
• RDAs, by definition, are generous allowances
RDA
• Improvement in health are not expected if
consume more than the RDA amounts
• Goal is to eat close to the RDA amounts
• Eating less does not necessarily mean you
are not getting enough
• Short term deficiencies appear harmless
Uses for RDAs
• Planning food supplies for groups
• Establishing standards for food assistance
programs
• Evaluating dietary survey data
• Develop food & nutrition information
• Help establish food label standards
• Regulate food fortification
• Developing new food products
RDA for Energy
• Rough estimate
• Dependant on energy use
• Maintain healthy weight
Adequate Intakes
• Not enough information available
• Based on observed or experimentally
determined estimates
• Set for some vitamins, choline, some
minerals
• Planned for children under the age of 1
Tolerable Upper Intake Levels
• Maximum level of daily intake without
causing adverse health effects
• Chronic daily use
• Not a goal, but a ceiling
Uses for the DRIs
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Diet planning
Using RDA or AI
Do not exceed the UI
For the healthy population
Standards For Food Labeling
• DRIs not used on food label since gender and age
specific
• FDA developed the Daily Values using two
standards:
– Reference Daily Intake (RDI) for vitamins and
minerals
– Daily Reference Value (DRV) for nutrients without
RDAs
– Only used on food labels
On the Food Label
RDI: Nutrients that
DRVs: Nutrients
have RDAs or other
established standards
that do not have RDAs
or any other established
standards
Daily Values used on the
food label
The RDI
• For vitamins and minerals
• Based on the 1968 RDAs (highest RDA
values)
• It may be revised to reflect the latest
nutrition standards
Daily Reference Value (DRV)
• For protein, fat, cholesterol, dietary fiber,
CHO, sodium, potassium
• Consumers can evaluate own food choices
• Not everyone has same desirable standards
for intake
DRV for 2000 kcal
Food Component
Fat
Sat. Fat
Protein
Cholesterol
CHO
Fiber
Sodium
Potassium
DRV 2000 kcal
<65 g
< 20 g
50 g
< 300 mg
300 g
25 g
<2400 mg
3500 mg
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
Nutrition Facts (Fig. 2-4a)
What’s on the Food Label?
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Product name
Manufacturer’s name and address
Uniform serving size
Amount in the package
Ingredients in descending order by weight
What Food Requires a Label?
• Nearly all packaged foods and processed
meat products
• Health claims
• Fresh fruit, vegetable, raw single ingredient
meal, poultry, fish are voluntary
What Food Do Not Require a
Label?
• Food for immediate consumption
• Ready-to-eat foods not for immediate
consumption but prepared on site
• Bulk food sold to consumer
• Medical foods
• Foods that contain very little nutrient
• Food produced by small businesses
• Food packaged in small containers
Health Claims Allowed on Food
Labels
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osteoporosis
cancer
heart disease
hypertension
neural tube defects
tooth decay
stroke
The Food Guide Pyramid
• To translate science into practical terms
• To help people meet the nutritional needs
for carbohydrate, protein, fat, vitamins, &
minerals
• Provides a foundation to eating
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
The Food Guide Pyramid (Fig. 2-3)
The Food Guide Pyramid
• Not for children under the age of 2
• Each food is deficient in at least one
essential nutrient
• Variety is key
• Calorie and nutrient content may vary
within a food group
Number of Calories
Energy
Bread
Veg
Fruit
Milk
Meat
Total fat
Total sugar
1600 kcal
2200 kcal
2800 kcal
6
3
2
2-3
5
53
6 tsp
9
4
3
2-3
6
73
12 tsp
11
5
4
2-3
7
93
18 tsp
Recommendations with using the
Food Guide Pyramid
• Choose low-fat options
• Include vegetable protein several times a
week
• Include dark green/yellow/orange vegetable
every day
• Include a vitamin C rich food every day
• Choose whole grains
Evaluation of Our Diet Using the
Food Guide Pyramid
• Do not meet all the serving recommendations for
all food groups
• Consume 1-2 servings of fruit a day (versus
recommended 2-4)
• Consume 2-3 servings of vegetables (mainly from
potatoes) a day (versus recommended 3-5)
• Excessive intake in the fats, oils, and sweets group
(versus use “sparingly”)
Criticisms of the Food Guide
Pyramid
• Difficulty digestion lactose
• Lumping together refine and whole grains
• Fat on the top—emphasis on plant oils
The Dietary Guidelines
• Aim for fitness
• Build a healthy base
• Choose sensibly
The Dietary Guidelines: Aim for
Fitness
• Aim for a healthy weight
• Be physically active each day
The Dietary Guidelines: Build a
Healthy Base
• Let the pyramid guide your food choices
• Choose a variety of grains daily, especially
whole grains
• Choose a variety of fruits and vegetables
daily
• Keep foods safe to eat
The Dietary Guidelines: Choose
Sensibly
• Choose a diet that is low in saturated fat and
cholesterol and moderate in total fat
• Choose beverages and foods to moderate
your intake of sugars
• Choose and prepare foods with less salt
• If you drink alcoholic beverages, do so in
moderation
The Dietary Guidelines
• Made to decrease the risk for obesity,
hypertension, cardiovascular disease, type 2
diabetes, alcoholism and food-borne illness
• Designed to promote adequate intake of
vitamins and minerals
• Many disease are genetic in nature
• Dietary changes may only help some
• Provides general information for a
population (not individual)
The Exchange System
• Tool for estimating kcals, CHO, protein,
and fat content
• Foods are classified based on their
macronutrients composition
• Emphasis on serving size
• Uses
– Diabetic meal planning
– Menu-planning
The Exchange System list (Table 2-9)
CHO(g)
Starch
15
Fruit
15
Milk-skim
12
2%
12
whole
12
Veg
5
Meat-very lean -lean
-Med
-Hi fat
-Fat
--
Pro(g)
3
-8
8
8
2
7
7
7
7
--
Fat(g)
<1
-0-3
5
8
0
0-1
3
5
8
5
Kcal
80
60
90
120
150
25
35
55
75
100
45
Possible Exchange Patterns
Kcal
1200 1600 2000 2400 2800 3200 3600
Low fat
Milk
2
2
2
2
2
2
2
Veg
3
3
3
4
4
4
4
Fruit
3
4
5
6
8
9
9
Starch
5
8
11
13
15
18
21
Lean
Meat
4
4
4
5
6
7
8
Fat
2
4
6
8
10
11
13
Ethnic Influences on the
American Diet
• 25% of all restaurant in the U.S. have an
ethnic theme
• Selection of healthy options
• Advantages and disadvantages
Ethnic Diets
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Native Americans
Hispanic-Americans
Northern European-Americans
African-Americans
Asian Americans
Italian-Americans