Chapter 2 Guidelines for a Healthy Diet Chapter 2 Learning Define nutrition status Objectives 1 2 3 4 5 6 7 8 Explain the purpose of government nutrition recommendations Discuss the original intent of government nutrition recommendations and compare to the purpose of the current DRIs List the types of DRIs and describe how each DRI is used to guide nutrient intake List the factors that are considered when estimating an individual s energy needs EERs Define the concept of the Acceptable Macronutrient Distribution Ranges AMDRs List the ranges for the AMDRs for each macronutrient 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 objectives 9 10 11 12 13 14 15 Describe the food icon ChooseMyPlate and how it represents healthy eating Define discretionary calories Discuss how the information on the food label can help you choose a healthy diet List the major differences between the old and proposed new nutrition facts label Determine if a nutrient is high or low in a specific food item using a food label Explain how the ingredients are listed on a food label of a particular item 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 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 status 2012 John Wiley Sons Inc All rights reserved Dietary 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 choices 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 deficiencies Copyright 2010 John Wiley Sons Inc Dietary 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 healthy Copyright 2010 John Wiley Sons Inc DRIs 4 sets of values Dietary Reference Intakes DRIs Estimated Average Requirements EARs Recommended Daily Allowances RDAs estimated to meet the needs of 50 of healthy individuals within a gender and lifestage group sufficient to meet the needs of healthy individuals within a gender and lifestage group Adequate Intakes AIs Tolerable Upper Intake Levels ULs used when not enough data are available to set RDAs maximum daily intake to avoid adverse effects for almost all individuals within a gender and lifestage group 2012 John Wiley Sons Inc All rights reserved Dietary 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 sex Dietary 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 toxicity How to use DRIs Copyright 2010 John Wiley Sons Inc DRI energy intake recommendations Dietary Reference Intakes DRIs Estimated Energy Requirements EERs average energy intake values predicted to maintain weight in healthy individuals Acceptable Macronutrient Distribution Ranges AMDRs recommended protein carbohydrate and fat intake ranges to decrease disease risk and provide flexibility 2012 John Wiley Sons Inc All rights reserved Estimated 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 disease Copyright 2010 John Wiley Sons Inc Dietary Reference Intakes Acceptable Macronutrient Distribution Ranges AMDR Recommended ranges of intakes for energyyielding nutrients based on daily caloric intake Carbohydrates 45 65 Fat 20 35 Proteins 10 35 DRIs summary Estimated Average Requirements EARs Recommended Daily Allowances RDAs Adequate Intakes AIs Dietary Reference Intakes DRIs Estimated Energy Requirements EERs Acceptable Macronutrient Distribution Ranges AMDRs 2012 John Wiley Sons Inc All rights reserved Tolerable Upper Intake Levels ULs What Are the Dietary Guidelines for Americans 2010 Dietary Guidelines for Americans DGA 2010 set of nutrition recommendations that promote heath and reduce the prevalence of overweight obesity the risk of chronic disease Designed for healthy individuals over 2 years of age Updated every 5 years Dietary Guidelines for Americans 2010 2 new overarching messages Maintain calorie balance over time to achieve and sustain a healthy weight Focus on consuming nutrient dense foods and beverages Less energy dense foods Copyright 2010 John Wiley Sons Inc Dietary Guidelines for Consume less of 2010 Consume more of Americans Sodium Solid fats added sugars SoFAS Saturated fats and trans fats Fruit colorful vegetables Whole grains Refined grains especially those that contain