nutrition guidelines
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Nutrition Guidelines. Applying the Science of Nutrition. Goals for a Healthy Diet. Adequacy Sufficient energy and building blocks Adequate nutrients Balance Enough but not too much Nourishment and satisfaction kCalorie (energy) control Energy in = energy out - PowerPoint PPT PresentationTRANSCRIPT
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Nutrition Guidelines
Applying the Science of Nutrition
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Goals for a Healthy Diet Adequacy
Sufficient energy and building blocks Adequate nutrients
Balance Enough but not too much Nourishment and satisfaction
kCalorie (energy) control Energy in = energy out Nutrient density vs. energy density
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Goals for a Healthy Diet Nutrient density
The most nutrients for the fewest calories
Moderation Food selections – low in added sugars
& unhealthy fats Variety
Among and within food groups Benefits of a varied diet
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Nutritional Guidelines: The DRIs
Dietary Reference Intakes Set of guidelines to promote
– Dietary adequacy– Optimal health– Chronic disease prevention
Differ based on life-stage and gender Not necessarily amount to be consumed
every day but should be consumed on most days, as an average intake
2 sets: 1 for nutrients, 1 for energy
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Dietary Reference Intakes (DRIs): Nutrient Intake EAR: meets needs of 50% of people in
same gender and life stage group RDA: meets needs of 97-98% of people
in same gender and life stage group AI: estimate of needs (not enough
evidence for an RDA) UL: maximum intake that poses little risk
to health
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EAR, RDA, & UL
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How to think about the DRIs
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DRIs for Energy Intake
EER: Estimated Energy Requirement– Number of daily kilocalories (kcal)
recommended to individuals for stable weight
AMDRs: Acceptable Macronutrient Distribution Ranges– Percentages of protein, fat, and
carbohydrates recommended daily
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Acceptable Macronutrient Distribution Ranges (AMDRs)
Proportions in the diet believed to reduce risk of chronic diseases
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Diet Planning Guides
Why might someone use one of these?
USDA’s MyPlate Harvard’s Healthy
Eating Plate Exchange lists
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USDA Basic 4 Food Groups:
1956-1979
• Recommends a minimum of servings from each food group
• Focus on getting enough nutrients
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USDA Food Guide
Pyramid: 1992
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2005: MyPyramid kept pyramid concept, but changed shape and arrangement of groups. What else changed?
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USDA MyPlate:
2011
Goodbye Pyramid: USDA’s latest food guide
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Harvard’s response to USDA’s MyPlate. What changes did Harvard make?
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Food Labels
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Food Values Food labels list amounts of certain macro-
and micronutrients. These nutrients are expressed as Daily
Value. Daily Value is the amount of a nutrient in
a food shown as a percentage of the recommendation for a person consuming a 2000 kcalorie diet.
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Mystery Food: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene
List of Ingredients
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Nutrition Assessment Deficiency or excess over time leads to
malnutrition Symptoms of malnutrition
Diarrhea Skin rashes Fatigue Many more
Caution: not all of these symptoms are nutritionally related!
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Assessment Tools Creating a “total picture” of the
individual Historical information
Health status, SES, substance use Diet history – intake over one or more
days; portion sizes; includes beverages Anthropometric measurements
Height and weight – track to identify trends
Physical examinations Laboratory tests
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Taking a Diet History
• 24-hour recall• Typical day• Multi-day food log• FFQ
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