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week1.pptxChapter 2 Nutrition Guidelines: Tools for a Healthful Diet
Linking Nutrients, Foods, and Health
Continuum of nutritional status
Overnutrition
Chronic consumption of more than is necessary for good health
Linked to leading causes of deaths in the United States
Linking Nutrients, Foods, 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
When the amount of energy you eat equals the amount of energy you expend in daily activities and exercise
Linking Nutrients, Foods, and Health
Planning How You Will Eat
Calorie Control
Choosing a diet that balances the calories you eat with the amount of calories your body uses
Nutrient Density
Amount of vitamins and minerals relative to the calories the food provides
Linking Nutrients, Foods, and Health
Planning How You Will Eat
Moderation
Not too much or too little
Variety
Include a lot of different foods in your diet
Dietary Guidelines
Intended to help improve overall health
Simple, easy-to-understand statements about food choices
Used to
Develop educational materials
Aid policy makers in designing and carrying out nutrition-related programs
Dietary Guidelines for Americans
Cornerstone of federal nutrition policy and education
Key Recommendations for the Dietary Guidelines for Americans
23 key recommendations for general population
6 key recommendations for specific population groups
Dietary Guidelines for Americans
Overarching Concepts
Maintain calorie balance over time to achieve and sustain a healthy weight
Focus on consuming nutrient-dense foods and beverages
Dietary Guidelines for Americans
Balancing Calories to Manage Weight
Obesogenic environment
Foods and Food Components to Reduce
Sodium, solid fats, added sugars, and refined grains
Foods and Nutrients to Increase
Vegetables, fruits, whole grains, milk and milk products, and some unsaturated oils
Dietary Guidelines for Americans
Recommendations for specific population groups
Women capable of becoming pregnant
Women who are pregnant or breastfeeding
Individuals age 50 years or older
Dietary Guidelines for Americans
Building Healthy Eating Patterns
Access to established eating plans
USDA Food Patterns
DASH Eating Plan
Focus on preventing foodborne illness
Clean
Separate
Cook
Chill
Dietary Guidelines for Americans
Ways to Incorporate the Dietary Guidelines into Your Daily Life
Choose more fruits, vegetables, and whole grains
Eat fewer high-fat toppings and fried foods
Exercise regularly
Consume sugar, salt, and alcohol in moderation
Drink water more often than soft drinks
Use caution if drinking alcohol
Dietary Guidelines
History
First dietary recommendations issued by USDA in 1894
“Basic Four” popular from the 1950s through 1970s
Dietary Guidelines for Americans developed in 1980
Food Guide Pyramid introduced in 1990s
Dietary Guidelines
MyPlate
Introduced in 2011
USDA’s icon and primary food group symbol
Dietary Guidelines
MyPlate
Conveys key messages
Enjoy food but eat less
Avoid oversized portions
Make half your plate fruits and vegetables
Drink water instead of sugary drinks
Switch to fat-free or low-fat milk
Compare sodium in foods
Make at least half your grains whole grains
Dietary Guidelines
Eating Well with Canada’s Food Guide
Health Canada responsible for helping Canadians maintain and improve health
“Rainbow” places foods into four groups: Vegetables and Fruit, Grain Products, Milk and Alternates, and Meat and Alternates
Dietary Guidelines in Diet Planning
Use to
Determine the amount of calories you should consume each day
Familiarize yourself with the types of food in each group, the number of recommended servings, and appropriate serving sizes
Plan your meals and snacks using the suggested serving sizes
Dietary Guidelines
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Portion Distortion
Perception that large portion sizes are appropriate
Contributes to positive energy balance, leading to weight gain over time and ultimately may result in obesity
Exchange Lists
Using the exchange lists in diet planning
Help people with diabetes plan meals
Used in many weight control programs
Foods grouped by macronutrient content
Starches
Fruits
Milks
Other carbohydrates
Vegetables
Meats and meat substitutes
Fats
Recommendations for Nutrient Intake: The DRIs
Understanding dietary standards
Dietary Reference Intakes (DRIs)
Recommendations for nutrient intake
Tell us how much of each nutrient we should have in our diets
The Dietary Reference Intakes
Estimated Average Requirement (EAR)
Intake value that meets the estimated nutrient needs of 50 percent of individuals in specific life-stage and gender groups
Recommended Dietary Allowance (RDA)
Amount that meets the needs of most people (97-98%) in a life-stage and gender group
The Dietary Reference Intakes
Adequate Intake (AI)
Nutrient intake that appears to sustain a defined nutritional state or some other indicator of health in a specific population or subgroup
Tolerable Upper Intake Level (Uls)
Maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed
The Dietary Reference Intakes
Estimated Energy Requirement (EER)
Intake predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity consistent with good health
Acceptable Macronutrient Distribution Ranges (AMDRs)
Range of intakes for a particular energy source associated with reduced chronic disease while providing adequate intakes of essential nutrients
Food Labels
Ingredients and Other Basic Information
Statement of identify/name of the food
New weight of the food contained inside of the package
Name and address of the manufacturer, packer, or distributor
List of ingredients in descending order by weight
Nutrition information
FDA currently in process of changing Facts label
Reflects latest scientific information, including link between diet and chronic diseases
Replaces out-of-date serving sizes
Highlights key parts of label through new design
Food Labels
Claims That Can Be Made for Foods and Dietary Supplements
Nutrient Content Claims
Regulated by the NLEA and FDA
Have made an effort to use meaningful terms
Have reduced the number of potentially misleading label statements
Claims That Can Be Made for Foods and Dietary Supplements
Health claims
Link one or more dietary components to reduced risk of disease
Must be supported by scientific evidence
Approved by FDA
Structure/function claims
Describe potential effects on body structures or functions, such as bone health, muscle strength, and digestion
