1B: assesing nutritional context of food and diets

what are 5 key components included in nutrition labels

1, serving size

2. calories in a single serving

3. amount of 12 required nutrients, expressed per serving size (macronutrients)

4. percent daily values

5. (optional) amounts of other nutrients

what are the exceptions in nutrition labels

• fresh fruit/vegetables

• raw single-ingredient meat

• items with insignificant calories (herbs, spices)

• individual portions made for immediate consumption (eg. sandwich sold in plastic wrap)

what is the first key component in a nutrition label which food nutrient content is provided per

serving size

what is a serving size

the amount of food typically eaten by consumers in a single sitting

not a recommendation of how much a person should eat or drink at a time

what measurement are serving sizes in

household measurements

• cups, teaspoon, number or fraction

• metric equivalent (g/mL)

what is the second key component in a nutrition label

calories

what is a calorie/kilocalorie

measurement of energy provided by food

what is the recommended daily value of calories for an average person

2000 calories

8400 KJ

nutrition labeling and education act of 1990

amount of calories appropriate for most women, including teenage girls and some sedenatry mean

(2000 calories)

SI unit is calorie =

energy required to heat one gram of water by 1 degree celsius

(bomb calorimetry)

joules to kilojoules

/1000

kilojoules to kilocalories

/4.184

kilocatories to calories

x1000

calories to kilocalories

/1000

kilocalories to kilojoules

x4.184

kilojoules to jouls

x1000

what is the 3rd key component of a nutrition label

amount of 12 required nutrients, expressed per serving size (macronutrients)

what are the main macronutrients in food

carbohydrates, lipid, protein, alcohol

what are the Kcal per gram in carbohydrates

4

what are the Kcal per gram in lipids

9

what are the Kcal per gram in protein

4

what are the Kcal per gram in alcohol

7

what are the Kcal per gram in macronutrients

carbs - 4

lipids - 9

protien - 4

alcohol - 7

what are the kJ/g in carbohydrates

16.7

what are the kJ/g in lipids

37.6

what are the kJ/g in protein

16.7

what are the kJ/g in alcohol

29.3

what are the kJ/g in macronutrients

carbs - 16.7

lipids - 37.6

proteins - 16.7

alcohol - 29.3

how does the kJ value relate to the Kcal

Kcal multiplied by 4.184

what are the Kcal and respective kJ values of macronutrients

carbs

kcal - 4

kJ - 16.7

lipids

kcal - 9

kJ - 37.6

protein

kcal - 4

kJ - 16.7

alcohol

kcal - 7

Kj - 29.3

how can we estimate calories based on macronutrient densities

g x kcal

26g total carbs x 4 kcal/gas = 104 kcal

0g lipids x 9kcal/g = 0 kcal

2g protein x 4kcal/g = 8 kcal

add up all

= 112 kcal

what do we need adequare intake of to maintain health

carbs, lipids, proteins

(macronutrients)

what is the 4th key component in nutrition labels

percent daily values (AMDR)

what does AMDR stand for

acceptable macronutrient distribution range

what is acceptable macronutrient distribution range

proportion of energy from each macronutrient where nutritional needs are likely to be met

what is the AMDR for carbohydrates

45-65%

what is the AMDR for lipids

20-35%

what is the AMDR for protein

10-35%

what is the AMDR for macronutrients

carbs 45-65%

lipids 20-35%

protein 10-35%

composition

carbohydrates

which macronutrient has the lowest composition of AMDR

protien

how do we calculate kilocalroies in comparison to AMDR

total grams per macro x 4.184 = x

x / 1000 = total %

compared total vs % recommended AMDR

what is the 5th component of a nutrition label

nutrients of special interest

what are the nutrients of special interest

sat fats

trans fats

fibre and sugar (carbs)

cholesterol

sodium

potassium

calcium

iron

what is the % DV

the comparison of the amout per serving with the recommended daily intake of an average person

what is the range of % of DV

<5% of dv is a little

>15% dv is a lot

example when additional nutrirents are included

when food contains a significant source of another micronutrient

eg. breakfast cereal often fortified with vitamins and minerals

what is the DRI

dietary reference intake

what is included in the DRI

• bare minimum nutrients needed to maintain basic function

• good “ballpark” intake to recommend to meet the needs of most people

• what levels of nutrients can be toxic

what is the DRI used for

quantitative estimates of nutrient intakes used for planning and assesing diets for a health person

what are DRIs estimated upon

needs of a healthy population of specific demographics

what are the variations for DRIs

gender, age, reproductive status (pregnancy/lactation), weight, smoking status, source (eg, supplements) etc

can an indviduals needs differ from the published DRI

yes, especially if they differ from the representative population in which the DRI was determined

at what intake levels are DRIs determined

1. does the risk of chronic disease significantly increase or decrease

2. do we see an uptick in confirmed cases of toxicity/deficiency

3. does a tpyical person have sufficeint matabolite levels

what does EAR stand for

estimated average requirement

what is the EAR

the estimated avg requirment of a nutrient that meets needs of 50% of the population (of a given gender, life stage etc)

what is EAR based on

criteria of adequacy (eg, evidence of sufficient metabolite levels, depletion-repletion experiments etc)

what would happen in the dietary recommendation was the EAR

only 50% of the population would have their nutritional needs met

is the EAR a useful individual recommendation

no

what is the EAR useful for

useful metric at the population level (eg. epidemiology research)

used to calcualte DRIs and RDAs

what does RD stand for

recommended dietary allowance

what does the RDA mean

the amount of nutrient intake that meets the needs of most healthy individuals in the popluation

is the RDA useful for individuals

yes

does consuming less than RDA mean an individual is deficient

no

does consuming less than RDA pose the individuals risk of deficiency

yes

how is the RDA caclulated

100% od DV = RDA

what does AI stand for

adequate intake

when is the AI used

sometimes RDA is not known for population because deficiency is rate, in these cases we estimate AI

how is AI estimated

based on

• prevalence of conditions associated with deficiencyies

is AI a substitue for RDA

yes for individual recommendations

what does TUL stand for

tolerable upper intake level

what is the TUL

the maximum amount of a nutrient that can be consumed wihtout significant risk of adverse health effects (toxicity)

typcially set well above need of population

do many nutrients have a TUL

no as it is too high or rate to accurately determine at the pop level

what are the steps of assesing nutritional health in an individual client

1. assess overall health through health history and physical

2. assess anthropometric measurements of energy balance (BMI, waist, weight overtime)

3. compare dietary intake from food diaries, questionaries etc with publishes recommendations (RA, AI, AMDR, TUL)

4. lab measurements that indivate nutritional status (metabolite levels, markers of disease/risk)

what is the first step of assesement

asses overall health through medical history and physical

what are anthropometric measurements

BMI, wasit circumference, weight overtime

what is the second step for assesment

anthropometric measurements

what are published recommendations

RDA, AI, AMDR, UL

what is the third step of assesment

compare dietary intake from food diaries, questionnares etc to to published recommendations

what is the final step in assesment

lab measures that indicate nutritional status (metabolite level, markers of disease/risk)