nutrient standards

8/3/2019 Nutrient Standards

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NUTRIENT STANDARDS

DIETARY STANDARDS Provide a bridge between knowledge of essential nutrients and food

consumption

Provide a guide of adequate nutrient intake levels against which to comparethe nutrient values of foods consumed

TOOLS1. Food Guide Pyramid2. Exchange Lists3. Dietary Reference Intake4. Median Height And Weight5. Recommended Energy Intake

FOOD GUIDE PYRAMID

Developed in 1992 ADVANTAGES

1. Guide to amounts and kinds of foods to eat daily to maintain health andreduce risk of developing diet related diseases

2. Categorize food based on nutrient content3. Deals with whole foods4. An outline to help consumers plan meals5. Visually represent each food group to represent no. of servings6. Allows us to choose between foods that contain different levels of fats, fiber

and Na

MAJOR FOOD GROUPSBREAD, CEREAL, RICE AND PASTA GROUP

SERVINGS: 6 11 / day50 60% of the diet, >complex CHO

COMPOSITION: whole grain, enriched cerealsVEGETABLE GROUP

SERVINGS: 3 5 / dayone serving = c cooked or chopped raw vegetable

= 1C uncooked leafy vegetablesCOMPOSITION: all vegetables, green and leafy yellow veg, starchy

vegetables and legumes

PROVIDE: CHO, fiber, Vits, Ca, P, K, Mg, Cu, Mn, Mo FRUIT GROUPSERVINGS: 2 - 4 / day with @ least 1 rich source of Vit. C

one serving: c fruit juicec grapefruit1 raw apple, orange, peach, pear or bananac canned or cooked fruitc dried fruit


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COMPOSITION: all fruitsPROVIDE: Vitamins A and C, K, Mg, Fe, CHO, dietary fibers

MILK, YOGURT AND CHEESE GROUPSERVINGS: 2 - 3 / day

Serving size: 1 8oz glass of milk or its equivalent

1oz cheddar cheese2c creamed cottage cheese1c ice cream1c yogurt

RECOMMENDED SERVINGSCHILDREN: 2PREGNANT / LACTATING WOMEN: 3ADOLESCENTS: 3PREGNANT / LACTATING TEEN: 4ADULTS: 2

MEAT, POULTRY, FISH, DRY BEANS, EGG AND NUTS GROUPSERVINGS: 2 - 3/ day total of 6 oz. per dayCOMPOSITION: all meat, fish, eggs, soybeans, dry beans, peas,

lentils, nuts, seedsPROVIDE: CHON, Fe, Cu, P, Zn, Na, I, B vitamins, Fats and

cholesterol FATS, OILS AND SWEETS GROUP

SERVINGS: use sparinglyCOMPOSITION: butter, margarine, cooking oil, mayonnaise and

other salad dressings, sugar, syrup, honey, jam, jelly andsoda

PROVIDE: high calories, fats, CHO, low nutrients

EXCHANGE LISTSADVANTAGES

1. Resources for serving sizes2. Developed for persons with diabetes3. Encourage variety4. Help control kilocalorie and grams of CHO, fats and protein intake5. Categorize group by proportions of CHO< fats and protein6. Each list contains serving sizes that for foods of same category7. Each serving size provides a similar amount of CHO, fats, protein and

Kcal8. Divide food into different groups or lists

a. CARBOHYDRATES: starch, fruit, milk, other CHO andvegetables

b. MEAT AND MEAT SUBSTITUTES: sorted by fat contentc. FATS: PUFA, MUFA, UFA

DIETARY REFERENCE INTAKE

ADVANTAGES


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1. Designed to meet needs of most healthy individuals2. Combined classic concerns of deficiency and diseases with the interest

to reduce the risk of chronic diet related diseases

BASIS1. Scientific data

2. Function of nutrients to reduce risk3. Current data on food consumption level

USES1. Plan meal for large groups2. Create dietary standards3. Interpret food consumption information4. Develop new food products

COMPONENTS1. ESTIMATED AVERAGE REQUIREMENT (EAR)

Amount of nutrient to meet basic requirement of of individualsin a specific population

2. RECOMMENDED DIETARY ALLOWANCE (RDA) Developed in 1943, updated every 10 years Based on EAR of specific nutrients + additional amounts toprovide need for particular Group (life stage)

3. ADEQUATE INTAKE (AI) Approximate level of an average nutrient intake as determined by

observation or experimentation with a particular group orpopulation that appears to maintain good health

Used when there is no sufficient data to set the RDA4. TOLERABLE UPPER LIMIT (UL)

Level that should not be exceeded to prevent health risk

Exist for nutrients in which adverse risks are known

MEDIAN HEIGHT AND WEIGHTRepresent the average height and weight for each age group

RECOMMENDED DIETARY INTAKEAverage need for energy for each age group


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USDA FOOD GUIDE PYRAMID

A GUIDE TO DAILY FOOD CHOICES


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USDA CHILDRENS FOOD

PYRAMID


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http://www.betterkidcare.psu.edu/angelunits/onehour/eating/childfoodpyramid.html

VEGETARIAN FOOD PYRAMID
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CHILDRENS FOOD PYRAMID


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nutrient standards

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