HNF chpt 2

How the DRI's for energy and other nutrients are established.

The DRI Set nutrient intake goals for individuals, standards for researchers and public policy makes, and tolerable upper limits. The DRI are up-to-date, optimal, and safe nutrient intakes for healthy people. Based on scientific data and generously cover the needs of virtually all healthy people in the U.S. & Canada.

How the EER for energy and other nutrients are established.

Estimated Energy Requirement. Predicted to maintain body weight and to discourage unhealthy weight gain.

Dietary Reference Intakes (DRI)

A set of 4 (EAR, RDA, AI, UL) lists of values for measuring the nutrient intakes of healthy people in the U.S. & Canada.

Estimated Average Requirements (EAR)

Research and policy. The average daily nutrient intake estimated to meet the requirement of half of the healthy individuals; used in nutrition research and policy making, and based upon which RDA values are set.

Recommended Dietary Allowances (RDA)

Adequacy. Nutrient intake goals for individuals; the avg. daily nutrient intake level that meets the needs of nearly all healthy people.

Adequate Intakes (AI)

Adequacy. Nutrient intake goals for individuals; the recommended avg. daily nutrient intake level based on intakes of healthy people. Set whenever scientific data are insufficient to allow establishment of an RDA value.

Tolerable Upper Intake Levels (UL)

Safety. The highest average daily nutrient intake level that is likely to pose no risk to toxicity to almost all all healthy individuals. Usual intake above this level may place individual at risk.

Daily Value (DV)

Nutrient standards that are printed on food labels. Based on nutrient/energy recommendations for a general 2,000 calorie diet. Allow consumers to compare foods with regard to nutrients/calorie contents.

Acceptable Macronutrient Distribution Ranges (AMDR)

Healthful ranges for energy yielding nutrients. Value for carbohydrate, fat, and protein expressed at percentages of total daily calorie intake; sufficient to provide adequate total energy & nutrients while minimizing the risk of chronic diseases.

AMDR Calorie % Ranges

45-65% from carbohydrate, 20-35% from fat, 10-35% from protein

2010 Dietary Guidelines Key Recommendations

1. balance calories to manage a healthy body weight, 2. increase intakes of certain nutrient-dense foods, 3. reduce intakes of certain foods and food components, 4. build a healthy eating pattern

Categorize foods into groups and subgroups within the USDA Food Guide and MyPlate.

The USDA Food Patterns divide foods into groups based on key nutrient contents; fruits, vegetables, grains, protein foods, dairy, and oils; limit foods that contain solid fats and/or added sugars. People who consume the specified amounts of foods from each group/subgroup achieve dietary adequacy, balance, and variety.

Fruits (2 cups)

Consume a variety of fruits, choose whole or cut-up fruits more often than fruit juice.

Vegetables (2.5 cups)

Consume a variety of vegetables each day, and choose from all 5 subgroups several times a week; dark-green, orange/red, legumes, starchy, and other vegetables.

Grains (6 oz.)

Make most (at least half) of the grain selections whole grains.

Protein Foods (5.5 oz.)

Choose a variety of protein foods from the 3 subgroups, including seafood in place of meat/poultry twice a week; seafood, meat/poultry/eggs, and nuts/seeds/soy products.

Dairy (3 cups)

Make fat-free or low-fat choices, choose other calcium -rich foods in you do not consume milk.

Oils (5.5 tsp.)

Use oils instead of solid fats, when possible.

What Food Labels Must Include

Common/usual name of the product, name & address of manufacturer, packer, or distributer, net contents in terms of weight, measure, or count, nutrition facts panel, ingredients, in descending order of predominance by weight, and essential warnings.

Scientific Method/Approach

Scientists ask questions and then design research experiments to test possible answers.

Observation & Question

Identify a problem to be solved or ask a specific question to be answered.

Hypothesis & Prediction

Formulate a hypothesis and make a prediction that can be tested.

Experiment

Design a study and conduct the research to collect relevant data.

Results & Interpretations

Summarize, analyze, and interpret data; draw conclusions. Either supported or not supported.

Theory

Develop a theory that integrates conclusions with those from numerous other studies.

Balance Study

A laboratory study in which a person is fed a controlled diet and the intake & excretion of a nutrient are measured. Valid only for nutrients that do not change while in the body.

Requirements

The amount of a nutrient that will just prevent the development of specific deficiency signs; distinguished from the DRA recommended intake value.

Estimated Energy Requirement (EER)

The average dietary energy intake predicted to maintain energy balance in a healthy adult.

Food Group Plan

A diet-planning tool that sorts foods into groups based on their nutrient content and then specifies that people should eat a certain minimum numbers of servings of foods from each group.

Key Nutrients

U.S. Diet: fiber, calcium, potassium, vitamin D. Certain Groups: iron, folate, vitamin B12.

Health Claim (FDA)

Claims linking food constituents with disease states; allowable on labels within the criteria established by the FDA. "a diet low in total fat may reduce the risk of some cancers"

Nutrient Claim (FDA)

Claims using approved wording to describe the nutrient values of foods, such as the claim that a food is "high" in a desirable constituent, or "low" in an undesirable one.

Structure Function Claim (not FDA)

A legal but largely unregulated claim permitted on labels of foods and supplements, often mistaken by consumers for a regulated health claim. "support immunity & digestive health"

Nutrition Facts

On a food label, the panel of nutrition information required to appear on almost all packaged food.

Phytochemical

Compounds in plant-derived foods.

Bioactive

Having biological activity in the body.

Antioxidant

A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.

Blind Expiriment

Subjects do not know whether the are the members of the experimental group of the control group.

Double Blind Expiriment

Neither the subjects nor the researches know to which group the members belong until the end of the experiment.

Case Studies

Studies of individuals.

Control Group

A group to individuals who are similar in all possible respects to the group being treated in the experiment, but who receive a sham treatment instead of the real one.

Correlation

The simultaneous change of two factors, a direct/positive correlation or an inverse/negative correlation.

Epidemiological Studies

Studies of populations.

Experimental Group

The participants in an experiment who receive the treatment under investigation.

Intervention Study

Studies the populations in which observation is accompanied by experimental manipulation of some population members.

Placebo

A sham treatment often used in scientific studies.

Laboratory Study

Studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects.

Hypothesis

A tentative solution to the problem or answer to the question.

The nutrient standards in use today include all of the following except ___.
a. Adequate Intakes (AI)
b. Daily Minimum Requirements (DMR)
c. Daily Values (DV)
d. a and c

b. Daily Minimum Requirements (DMR)

The Dietary Reference Intakes (DRI) were devised for which of the following purposes?
a. to set nutrient goals for individuals
b. to suggest upper limits of intakes, above which toxicity is likely
c. to set average nutrient requirements for use in research
d. all of the above

d. all of the above

(T or F) The energy intake recommendation is set at a level predicted to maintain body weight.

T

(T or F) The DRI are for all people, regardless of their medical history.

F

Which of the following is not an action that could help meet the ideals of the Dietary Guidelines for American?
a. increase intakes of vegetables
b. increase intakes of nutrient-dense foods
c. reduce intakes of artificial ingredients
d. increase intakes of whole grains

c. reduce intakes of artificial ingredients

(T or F) The Dietary Guidelines for Americans recommend physical activity to help balance calorie intakes to achieve and sustain a healthy body weight.

T

According to the USDA Eating Patterns, which of the following vegetables should be limited?
a. carrots
b. avocados
c. baked beans
d. potatoes

c. baked beans

The USDA Eating Patterns recommend a small amount of daily oil from which of the sources?
a. olives
b. nuts
c. vegetable oil
d. all of the above

d. all of the above

(T or F) People who choose not to eat meat or animal products need to find an alternative to the USDA Eating Patterns when planning their diets.

F

To plan a healthy diet that correctly assigns the needed amounts of food from each food group, the diet planner should start by consulting
a. USDA Eating Patterns
b. Dietary Reference Intakes
c. sample menus
d. none of the above

a. USDA Eating Patterns

(T or F) A properly planned diet controls calories by excluding snacks.

F

Which of the following values is found on food labels?
a. Recommended Dietary Allowances
b. Dietary Reference Intakes
c. Daily Values
d. Estimated Average Requirements

c. Daily Values

(T or F) By law, food labels must name the ingredients in descending order of predominance by weight and in ordinary language.

T

T or F) To be labeled "low fat," a food must contain 3 grams of fat or less per serving.

T

(T or F) One way to evaluate any diet is to compare the total food amounts that it provides with those recommended by the USDA Eating Patterns.

T

A carefully planned diet has which of these characteristics?
a. It contains sufficient raw oil
b. It contains no solid fats or added sugars
c. It contains all of the Vegetables subgroups
d. a and c

d. a and c

(T or F) Various whole foods contain so many different phytochemicals that consumers should focus on eating a wide variety of foods instead of seeking out a particular phytochemical.

T

(T or F) As natural constituents of foods, phytochemicals are safe to consume in large amounts.

F

(T or F) American restaurant portions are stable and consistent; use them as a guide to choosing portion sizes.

F

(T or F) Experimenting with portion sizes at home is a valuable exercise in self-education.

T

(T or F) When consumers guess at the calorie value in restaurant food portions, they generally overestimate.

F