Nutrient Standards and GuidelinesDietary Reference Intakes Dietary Reference Intakes (DRI)An umbrella term for:RDA: Recommended Dietary Allowances EAR: Estimated Average RequirementAI: Adequate IntakeUL: Upper LimitRecommended intakes of specific nutrients to prevent deficiency and chronic diseaseRecommended Dietary Allowances (RDAs)Levels of nutrient intake adequate to meet needs of nearly all healthy people in the U.S.Set for energy, protein, and many vitamins and minerals.Different RDAs for different age and gender groups.Also pregnant and lactating women.Adequate Intake (AI) - Same as RDA, but lacking enough scientific evidence to set an RDA•Example : CalciumEstimated Average Requirement (EAR) - The amount that meets the optimal nutrient needs of half the individuals in a specific group. (For health professionals to develop RDA's and plan diets for groups of individuals)•Tolerable Upper Intake Level (UL) -Total intake from food, fortified food and supplements should not exceed this amount, or adverse health effects may result. Not a recommended amount.To set the RDAFor a nutrient: Estimate the average need for a group.Add 30-50% to cover needs of nearly all in that group.May add more to account for absorption.For energy: Set at the average amount needed by a group.Keep in MindRDAs are recommendations, not requirements.They are suggested average daily intakes.They are set high to allow for some variation over time. Also, to cover most of the population.People who consistently consume less than 2/3 of the RDA for a nutrient may be at higher risk for a deficiency of that nutrient.Consuming nutrients greatly in excess of the RDA may be harmful.Focus of the Dietary Guidelines PurposeProvide science-based advice for ages 2 and aboveIncludes those at increased risk of chronic diseaseTarget AudienceNutrition policy for policymakers, nutrition educators & health professionalsBy WhomJoint product of USDA & HHSHow OftenUpdated every 5 yearsDietary Guidelines 2010 HighlightsPolicy Document Contents Includes 23 key recommendations for the general population and 6 for subpopulation groupsOrganized to present information in an integrated wayTwo Overarching ConceptsMaintain calorie balance over time to achieve and sustain a healthy weightFocus on consuming nutrient-dense foods and beveragesConcept: Maintain calorie balance over time to achieve and sustain a healthy weightControl total calorie intake –Monitor food and beverage intake, physical activity, and body weight–Reduce portion sizes–When eating out, make better choices–Limit screen timeIncrease physical activity and avoid inactivityDietary Guidelines 2010 Highlights Concept: Focus on consuming nutrient-dense foods and beveragesIncrease intake ofVegetables and fruitsWhole grainsFat-free and low-fat dairy productsSeafoodFlexibility in eating patterns, choose foods for nutrients, but stay within calorie needsReduce intake of foods and beverages high in solid fats,* added sugars, and sodiumReplace with nutrient-dense foods and beverages*Solid fats are major sources of saturated fats, trans fats, and cholesterolReduce:SodiumSaturated fatAdded sugarsIncrease:SeafoodNeed to consider the food environment as acontributor to obesity and food choices for better orfor worseMY PLATEBalancing CaloriesEnjoy your food, but eat less.Avoid oversized portions.Foods to IncreaseMake half your plate fruits and vegetables.Make at least half your grains whole grains.Switch to fat-free or low-fat (1%) milk.Foods to ReduceCompare sodium in foods like soup, bread, and frozen mealsAnd choose the foods with lower numbersDrink water instead of sugary drinks.Macronutrient Breakdown of DietTotal fat 20-35% of kcal Less than 10% saturated fatLess than 300 mg cholesterol•CHO 45-65% of kcal•Protein 10-35% of kcalserving: a unit of measureportion: amount of food actually served of consumedFruit1-2 cups1 medium apple, banana, or orange1/2 cup of chopped, cooked, or canned fruit3/4 cup of fruit juiceMilk, yogurt, and cheese2-3 cups1 cup of milk or yogurt1-1/2 ounces of natural cheeseMeat, poultry, fish, dry beans, eggs, and nuts2-6 ½ ounces1 ounce of cooked lean meat, poultry, or fish1/4 cup of cooked dry beans1 egg,½ ounce nuts or 1 tablespoons of peanut butterBody organizationCellsTissuesOrgansSystemsOrganismThe Cell- the basic unit of lifeNucleusControl centerContains DNAMitochondrionPower plantSupply ATPGolgi ComplexPackaging centerRibosomeProtein synthesisFree or on EREndoplasmic ReticulumMembranous channelsSmooth – cholesterol synthesis and fat metabolismRough – protein production•Plasma MembraneRegulates what enters/leaves cell•LysosomeHousekeeperMembrane receptorsProteins on outer surface or cell or nuclear membrane that detects signals•CytoplasmFluid and organelles between nucleus and outer membraneTissue: group of cells performing a specialized functionEpithelialConnectiveMuscularNervousOrgan: group of tissues performing a specialized functione.g. Brain, Heart, LiverIntegumentary SystemSkin, hair, nails, sweat glandsProvides covering for the body and maintains body temperature.Also excretes salts and urea in perspirationSkeletal SystemBones, joints, ligaments and cartlidgeProvides support and protectionNutrients play major role in development and maintenanceMuscular SystemSkeletal musclesEnables the body to moveHigh energy and nutrient requirements, depending on activityNervous systemBrain, spinal cord, nerves, and sensory receptorsConcerned with sensation, interpretation, and integrationFood components can also effect development and functionEndocrine SystemGlands including pituitary, thyroid, adrenal, pancreas, etcSecretes hormones that help control body activities such as growth and reproductionNumerous food components affect functionCardiovascular SystemHeart, blood vessels, bloodTransports nutrient and oxygen around the bodyDiet can benefit or impair functions, depending on the composition of dietLymphatic SystemsLymph vessels, lymph nodes, and organs including spleen and tonsilsReturns fluids to floodInvolved in lipid absorptionConcerned with defense against pathogens and foreign substancesRespiratory SystemLungs and respiratory passages (pharynx, larynx, trachea, bronchi)Takes in oxygen and excretes carbon dioxide and other wastesNutrients affect ability to carry oxygen and protection mechanismsDigestive SystemMouth, esophagus. Stomach, and intestinesTakes in, breaks down, and absorbs food; then excretes solid wasteUrinary
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