NUTR 210 Chapter 2

Give an overview of the history of US food recommendations (8; NOT SURE IF NEEDED)

1894 USDA recommended protein, fat, carbs, and “mineral matter” amounts

1940s Food and Nutrition board established RDAs (recommended dietary allowances) for specific amounts

1956 The Basic Four

1979 Hassle-Free Food Guide

1984 Food Wheel

1992 The Food Guide Pyramid

2005 MyPyramid: Steps to a healthier you

2011 MyPlate

What are the current recommendation tools for promoting health and avoiding chronic disease?

Dietary Reference Intakes

Food Labels

USDA Food Guide

MyPlate

Dietary Guidelines for Americans

DRIs

Dietary Reference Intakes = recommendations for the amounts of energy, nutrients, and other food components that healthy people should consume in order to stay healthy, reduce the risk of chronic disease, and prevent deficiencies.

Why should a society be healthy?

Healthy work force! (directly impacts the economy)

It would be dangerous to overwhelm the healthcare system

When other people are sick, you are more likely to become sick

Society’s mental health–we need to be in community (think impacts COVID)

Nutritional Status (and how it is tracked in populations vs. individuals)

Health as influenced by intake and use of nutrients

In populations, includes analysis of food intakes or food availability.

• NHANES (national health and nutrition examination survey) = CDC program that examines health/nutritional status of US population

• Healthy People = US gov initiative that sets 10-year goals to improve the health of the nation

In individuals, includes analyzing food intake, physical exam, medical history, and lab tests.

List all the terms that fall under nutrient intake recommendations

EAR, RDA, AI, ULs, CDRR

RDA; what percentage of the population would meet their needs by following this?

Recommended Dietary Allowance (most commonly used DRI) = nutrient intakes that are sufficient to meet the needs of almost all healthy people in a specific gender and life-stage group.

97% of the population would meet their nutritional needs by following

EAR

Estimated Average Requirements = nutrient intakes estimated to meet the needs of 50% of the healthy individuals in a given gender and life-stage group.

AI (the letter ‘i’)

Adequate Intake = nutrient intakes that should be used as a goal when no RDA exists. AI values are an approximation of the nutrient intake that sustains health.

ULs

Tolerable Upper Intake Level = Maximum daily intake levels that are unlikely to pose risks of adverse health effects to almost all individuals in a given gender and life-stage group. As intake rises above UL, the likelihood of toxicity increases.

CDRR

Chronic Disease Risk Reduction Intake = the amount of a nutrient above which reducing intake is expected to lower chronic disease risk within a healthy population.

List the terms that fall under energy intake recommendations

EER and AMDRs

EERs

Estimated Energy Requirements = energy intakes that are predicted to maintain body weight in healthy individuals.

AMDRs; what are the specific AMDRs?

Acceptable Macronutrient Distribution Ranges = healthy ranges of intake for carbohydrate, fat, and protein, expressed as percentages of total energy intake.

Protein 10-35% [of your calories should be from…]

Carbs 45-65%

Fat 20-35%

What is the recommended amount of protein per kilogram of bodyweight? What was it before?

1.2 to 1.6 grams per kilogram; used to be 0.8 grams per kilogram

Three things to note about ingredients lists (3)

1) contents are in order of most to least abundant based on weight

2) required for foods with more than one ingredient

3) helpful for those with allergies/avoiding certain ingredients

What are the four overarching guidelines under the Dietary Guidelines for Americans? (4)

1) follow a healthy dietary pattern at every life stage

2) customize nutrient-dense food/beverage choices to reflect personal preference, cultural traditions, and budget

3) focus on meeting food group needs with nutrient-dense foods; stay within Calorie limits

4) Limit things higher in: added sugars, saturated fat, sodium, and alcohol

Healthy dietary pattern for (1) the first 6 months of life, (2) at about 6 months, and (3) from 12 months on

1) Feed infant exclusively human milk for the first year of life, and longer if desired. If human milk unavailable, use iron-fortified infant formula. Provide supplemental vitamin D soon after birth.

2) Introduce nutrient-dense complementary food

3) Follow a healthy dietary pattern (bruh)

What are the core elements that make up a healthy dietary pattern?

• Veggies of all types

• Fruit (especially whole fruit)

• Grains (half of which should be whole grains)

• Dairy

• Protein foods

• Oils (includes vegetable oils and oils in food)

Things to limit

Added sugar

• less than 10% of calories per day starting at age 2

Saturated fat

• less than 10%…age 2

Sodium

• less than 2000 mg per day

Alcohol

• 2 drinks or less for men; 1 drink or less for women; none if pregnant

Types of healthy dietary patterns (4 from lecture)

Mediterranean, DASH (dietary approach to stop hypertension), healthy US-style dietary pattern, healthy vegetarian dietary pattern

What vitamin and what mineral were recently added to nutrition labels to address deficiency?

Vitamin D and potassium

Compare and contrast MyPlate and Harvard’s Healthy Eating Plate

Similar

• portions of veggies, fruit, whole grains, and protein

Different

• MyPlate has dairy on the side

• Harvard has healthy oils and water on the side

• Harvard notes “stay active!”

• Harvard has examples for each food group

Choice (Exchange) Lists

Sorts foods by amounts of calories and the macronutrients. You can compare what serving sizes of specific foods achieve the same nutritional goals.

• additional help in achieving calorie control/moderation

• originally for diabetics, but now to monitor calorie intake

What qualifies something as an “excellent source” of a nutrient? What about “high potency”?

Greater than or equal to 20% DV of that nutrient

For high potency, 100% DV or more

What qualifies something as “-free” (claiming not to have that nutrient)?

It can have no more than 0.5 grams of that specific nutrient

Nutrient content claims

Statements that highlight a nutrient in a food that might be of interest to consumers

Structure/function claims; what must be mentioned?

They state that an ingredient helps to maintain/support normal struc/func or well-being.

• claim must be accompanied by a disclaimer that the product is not intended to “diagnose, treat, cure, or prevent any disease”

• do not require FDA revision

Health claims (requirement)

Statement that refers to relationship between nutrient/food and reduced risk of a disease or health-related condition.

• food must be naturally good source of 1/6 nutrients

• must not contain more than 20% DV for fat, saturated fat, sodium, or cholesterol

• all claims reviewed by FDA

What vitamin and what mineral were recently added to nutrition labels?

Vitamin D and Potassium (population deficient in)