chapter 2
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Nutrition Tools Standards and Guidelines
Chapter 2
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Nutrient Recommendations
n Standards for healthy peoples energy and nutrient intakes
n Dietary Reference Intakes (DRI) n Standards used in the U.S. and Canada n Set values
nVitamins and minerals nCarbohydrates, lipids, and proteins nFiber, water, and energy
n Daily Values
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Nutrient Recommendations
n DRI values n Recommended Dietary Allowances
adequacy n Adequate Intakes adequacy n Tolerable Upper Intake Levels safety n Estimated Average Requirements
research and policy n Acceptable Macronutrient Distribution
Ranges healthy ranges for energy-yielding nutrients
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Nutrient Recommendations
n Calorie percentage ranges n Intake ranges for energy-yielding nutrients n Expressed as percentage of total
nCarbohydrate: 45-65 percent nFat: 20-35 percent nProtein 10-35 percent
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Understanding the DRI Intake Recommendations
n Differences between individuals n Recommendations for populations
n Adequate intake over time n Attempt to get 100% of DRI recommended
intake n Characteristics of the DRI n DRI are designed for healthy people
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
How the Committee Establishes DRI Values An RDA Example
n Individual requirements n Balance study
n Accounting population needs
n The decision
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Setting Energy Requirements
n Estimated Energy Requirements (EER) n Not generous n Reflect a balancing act
nEnergy to support health and life n Energy derived from foods
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Daily Values
n Found on food labels n Apply to the average person
n Eating 2,000 to 2,500 calories a day n Allow for comparisons among foods
n Not nutrient intake goals
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Dietary Guidelines for Americans
n Science-based advice n Promote health n Reduce risk of major
chronic disease n Maintain healthy
body weight n Apply to most people
age 2 and older
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Dietary Guidelines 2010 Selected messages for consumers
n Balance calories Enjoy your food, but eat less Avoid oversize portions n Foods to increase Half your plates fruits and vegetables Switch to low-fat or fat-free dairy n Foods to decrease Compare foods and choose lower sodium
foods; Drink water instead of sugary drinks
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Dietary Guidelines for Americans 2010 Key Recommendations
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Dietary Guidelines for Americans 2010 Key Recommendations
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
U.S. Diet and Dietary Guidelines Compared
n Americans need to choose more
n Americans need to choose fewer
n Alcohol intake n Joys of eating
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
MyPlate Educational Tool
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
MyPlate Educational Tool
n Online educational tool n www.choosemyplate.gov
n Guides users through diet planning n Flexibility of the USDA Food Patterns
n Mixed dishes n National and cultural foods n Vegetarians
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
USDA Food Patterns Food Groups & Subgroups
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
USDA Food Patterns Food Groups & Subgroups
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
USDA Food Patterns Food Groups & Subgroups
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
USDA Food Patterns Food Groups & Subgroups
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
MyPyramid: Steps to a Healthier You
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Choosing Nutrient-Dense Foods
n Nutrient density n Solid fats
n Examples n Added sugars
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
How Solid Fats and Added Sugars Add Calories to Nutrient-Dense
Foods
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Concept of Discretionary Calories
n Discretionary calorie allowance n Weight
maintenance vs. nutrient supplies
n Sources n Nutrient-dense
foods
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
USDA Food Patterns
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Weekly Amounts from Vegetable and Protein Food Subgroups
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
A Sample Diet Plan
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Ethnic Food Choices
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
A Note About Exchange Systems
n Focus on energy-yielding nutrients
n Differences from USDA:Cheese is a meat exchange, nuts a fat exchange
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Controlling Portion Sizes at Home and Away
n Portion sizes may be difficult to judge
n U.S. trend n Larger portion
sizes n More fat and sugar
n Tips on weights and measures
n Dining out trends
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
A Shift Toward Colossal Cuisine
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Checking Out Food Labels
n Requirements for food labels n Common or usual name n Manufacturer, packer, or distributor
contact information n Net contents n Nutrient contents (Nutrition Facts panel) n Ingredients
nDescending order by weight n Essential warnings
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Nutrition Facts Panel
n Serving size n Common measures allow for comparison
n Servings per container n Calories/calories from fat n Nutrient amounts and percentages of DVs
n Total fat, cholesterol, sodium, total carbohydrate, protein
n Vitamins and minerals n Vitamin A, vitamin C, calcium, and iron
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Whats on a Food Label?
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
More About Percentages of Daily Values
n % Daily Value is based on 2,000 calorie diet
n Daily Values greatest use n Comparing foods
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
What Food Labels May Include
n Nutrient claims n Food must meet specified criteria n Examples
nGood source of a nutrient nHigh in a nutrient
n Health claims n Standards n Qualified claims
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Reliable Health Claims on Labels
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
What Food Labels May Include
n Structure/function claims n Requires no prior approval n Notification of FDA is sufficient n Required label disclaimer n Examples
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Label Claims
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Are Some Foods Superfoods for Health?
Controversy 2
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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Phytochemicals
n Nonnutrient components of plants n Emerging as potential regulators of health
n Antioxidants n Regulate protein synthesis n Mimic hormones n Alter blood chemistry
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Phytochemicals
n Blueberries n Flavonoids
n Chocolate n Flavonoids and antioxidants
n Flaxseed n Lignans and phytoestrogens
n Garlic n Antioxidant organosulfur compounds
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney
Phytochemicals
n Soybeans and soy products n Chronic diseases n Downsides
n Tomatoes n Antioxidant lycopene
n Tea n Grapes and wine n Yogurt n Supplements
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