Nutrition Chapter 2 Purpose of government nutrition recommendations Promotes health prevent nutrient deficiency or excess reduce risk chronic diseases plan diets and evaluate actual diets nutritional status of individuals nation and sub populations U S nutrition recommendations changes In response to changes in nation s nutritional status and dietary patterns food security issues and knowledge of nutrition Assessing Nutritional Status Food intake nutrient intake physical health medical history lifestyle and laboratory tests DRIs Recommendations for the amount of energy nutrients and other food components for healthy persons appropriate for people of different gender and stages of life help people to stay healthy reduce the risk of chronic disease and prevent deficiencies Four basic elements of DRI Estimated average requirements EARs Recommended Daily Allowances RDAs Adequate Intakes AIs Tolerable Upper Intake Limits ULs EARs The intake value to meet estimated nutrients needs of 50 of individuals within a gender and life stage group Use to assess population s nutrition adequacy but not for an individual s intake AIs Amount thought to be adequate for most healthy people Nutrient intake used when not enough data are available to set EARs and RDAs RDAs Nutrient intakes that are sufficient to meet the needs of almost all healthy people in a specific gender and life stage group set higher than EARs ULs Maximum daily intake to avoid adverse effects for almost all individuals within a gender and life stage group intake above the UL can be harmful Estimated Energy Requirements EERs Average energy intake values predicted to maintain weight in healthy individuals based on age gender height weight and physical activity Acceptable Macronutrient Distribution Ranges AMDRs Recommended protein carbohydrate and fat intake ranges to decrease disease risk and provide diet flexibility percentages of total calories Ranges 45 65 of calories from carbohydrates 20 35 of calories from fat 10 35 of calories from protein DGA My Plate Provide recommendations to help plan a healthy diet both offer a roadmap intended to guide personal choices and help individuals make informed food activity decisions Key messages of DGA Maintain calorie balance over time to achieve and sustain a healthy weight focus on consuming nutrient dense foods and beverages MyPlate Part of a large communication initiative to help consumers make better food choices according to the Dietary Guidelines of Americans designed to remind Americans to eat healthfully and get comprehensive information for consumers and professionals illustrated the five food groups using a familiar mealtime visual a place setting MyPlate emphasizes Proportionality variety moderation and nutrient dense foods Solid fats saturated fats Fats that are solid at room temperature like butter beef fat and shortening Some fats are found naturally in foods but van also be added when foods are processed or prepared Added sugars sugars and syrups that are added when foods or beverages are processed or prepared Alcoholic beverages Provide a lot of empty calories Food labels Designed to help consumers make healthy fair accurate food choices provide information about the nutrient in a food and how it fits into the overall diet mandatory regulated by FDA contains nutrition facts panel ingredient list and nutrient content and health claims Nutrient Content Claims Standard statements established by the Food and Drug Administration that highlight a nutrient or characteristic of a food that might be of interest to consumers such as fat free or low sodium Healthy Low in the bad stuff but 10 A C Fe Ca Protein or Fiber Fresh raw never frozen or heated no preservatives High source 20 or more of Daily Value a k a High Rich Excellent Source Good source 10 19 Daily Value More at least 10 of D V a k a Fortified enriched added Ingredient list Lists contents in order from most abundant to least abundant based on weight required for foods with more than one ingredient helpful for people with allergies or who are avoiding certain ingredients