Slide 1Chapter 2 Learning ObjectivesChapter 2 learning objectivesNutritional statusNutritional statusDietary Recommendations and RegulationsDietary Reference IntakesDietary Reference Intakes (DRIs)DRIs: 4 sets of valuesDietary Reference IntakesDietary Reference IntakesHow to use DRIsDRI energy intake recommendationsEstimated energy requirementsDietary Reference IntakesDietary Reference IntakesDietary Reference IntakesDRIs summaryWhat Are the Dietary Guidelines for Americans 2010?Dietary Guidelines for Americans 2010Dietary Guidelines for Americans 2010Dietary Guidelines for Americans 2010MyPlateMyPlateDiscretionary caloriesFood LabelingUsing the Current Food Label InformationWhich juice is a better choice?The Proposed Updated Nutrition Facts LabelNutrient content claimsHealth claimsQualified health claimsHealth vs. qualified health claimsFood supplementsStructure/function claimsHeath vs. structure/function claimsDietary Supplement LabelsEnd of Chapter 2Chapter 2Guidelines for a Healthy DietChapter 2 Learning Objectives1. Define nutrition status.2. Explain the purpose of government nutrition recommendations.3. Discuss the original intent of government nutrition recommendations and compare to the purpose of the current DRIs.4. List the types of DRIs and describe how each DRI is used to guide nutrient intake.5. List the factors that are considered when estimating an individual’s energy needs (EERs).6. Define the concept of the Acceptable Macronutrient Distribution Ranges (AMDRs).7. List the ranges for the AMDRs for each macronutrient.8. Define the Dietary Guidelines for Americans and discuss the focus of the Dietary Guidelines for Americans 2010.Copyright 2010, John Wiley & Sons, Inc.Chapter 2 learning objectives9. Describe the food icon, ChooseMyPlate and how it represents healthy eating.10. Define “discretionary calories”11. Discuss how the information on the food label can help you choose a healthy diet.12. List the major differences between the old and proposed new nutrition facts label.13. Determine if a nutrient is high or low in a specific food item using a food label.14. Explain how the ingredients are listed on a food label of a particular item.15. Discuss the differences between a nutrient content claim, health claim, and structure/function claim, including which are regulated by the FDA.Copyright 2010, John Wiley & Sons, Inc.© 2012 John Wiley & Sons, Inc. All rights reserved.Nutritional statusHealth is influenced by intake and use of nutrients in the body: nutrition statusIn populations, analysis of food intakes or food availability to determine statusIn individuals, includes: analysis of food and nutrient intakephysical health (including measuring nutrients)medical and family historylifestyle© 2012 John Wiley & Sons, Inc. All rights reserved.Nutritional statusDietary Recommendations and RegulationsWhy do we have them?Help individuals or populations meet nutrient requirementsEvaluate adequacy of dietary nutrient intake of individuals or populations.Address health concernsPrevent certain chronic diseasesGuides nutrient needs to food choicesCopyright 2010, John Wiley & Sons, Inc.Copyright 2010, John Wiley & Sons, Inc.Dietary Reference IntakesSpecific nutrition recommendations need to satisfy a variety of needsDifferent types of dietary guidelines target different populationsThe original set of recommendations were the Recommended Dietary Allowances (RDAs):Established for protein, energy, some minerals and vitamins intent of the original RDA’s was to prevent deficienciesDietary Reference Intakes (DRIs)Recommendations expanded to the Dietary Reference Intakes (DRIs)Includes the RDAsDRIs are recommendations on the amount of energy, nutrients, and other food components to:Prevent deficiencies reduce risk of chronic diseases stay healthyCopyright 2010, John Wiley & Sons, Inc.© 2012 John Wiley & Sons, Inc. All rights reserved.DRIs: 4 sets of valuesDietary Reference Intakes (DRIs)estimated to meet the needs of 50% of healthy individuals within a gender and life-stage groupRecommended Daily Allowances(RDAs)Adequate Intakes (AIs)TolerableUpper Intake Levels (ULs)Estimated AverageRequirements(EARs)sufficient tomeet the needs of healthy individuals within a gender and life-stage groupused when not enough data are available to set RDAs maximum daily intake to avoid adverse effects for almost allindividuals within a gender and life-stage groupDietary Reference Intakes Estimated Average Requirement (EAR):Average amount of a nutrient known to meet the needs of individuals in populationMeets the needs of ~50% of a populationUsed to assess adequacy of populations Recommended Dietary Allowance (RDA):Based on the EAR, but set higherAverage amount of a nutrient that meets the needs of nearly all individuals (97-98%) of same age and sexDietary Reference Intakes Adequate Intake (AI):If insufficient scientific data to determine EAR and RDANext best estimate of amount of nutrient needed to maintain good health Tolerable Upper Intake Level (UL):Highest amount of nutrient that is unlikely to cause harm if consumed dailyConsuming amount higher than the UL daily may cause toxicityHow to use DRIsCopyright 2010, John Wiley & Sons, Inc.© 2012 John Wiley & Sons, Inc. All rights reserved.DRI energy intake recommendationsDietary Reference Intakes (DRIs)EstimatedEnergyRequirements(EERs)Acceptable Macronutrient Distribution Ranges(AMDRs)average energy intake values predicted to maintain weight in healthy individualsrecommended protein, carbohydrate, and fat intake ranges to decrease disease risk and provide flexibilityEstimated energy requirementsEstimated Energy Requirements (EER): Estimated number of calories for stable weight© 2012 John Wiley & Sons, Inc. All rights reserved.Dietary Reference IntakesEstimated Energy Requirements (EER):The formula to calculate one’s EER takes into account an individual’s: Age GenderWeight  Height Level of physical activity Copyright 2010, John Wiley & Sons, Inc.Dietary Reference IntakesAcceptable Macronutrient Distribution Ranges (AMDR): Proportion of total kcal that should come from carbohydrate, protein, and fat. Meant to promote diets that:Allow for flexibility in food intake patternsReduce risk of diseaseCopyright 2010, John Wiley & Sons, Inc.Dietary Reference IntakesAcceptable Macronutrient