9 7 11 Chapter 2 Nutrition tools standards and guidelines Nutrient recommendations o Dietary reference intakes DRI is made up of four lists that set the standards for the US and Canada by meeting four goals Estimated average requirements EAR o Average daily nutrient intake estimated to meet the requirement of half of the healthy people in a group and sets basis for RDA o Meets the goal of facilitating nutrition research and policy Recommended dietary allowances RDA o Nutrient intake goals for individuals that meets the needs of nearly all healthy people in a group o Meets the goal for setting recommended intake values Adequate intakes AI o Nutrient intake goals for individuals set whenever scientific data are insufficient to establish an RDA value o Meets the goal of setting recommended intake values Tolerable upper intake levels UL o Highest average daily nutrient intake level that is likely to pose no risk of toxicity o Meets goal of establishing safety guidelines Acceptable macronutrient distribution ranges AMDR is also developed by committee Values for carbs fats and proteins expressed as percentages of total daily calorie intake Meets goal of preventing chronic diseases o Understanding the DRI intake recommendations Contains separate recommendations for groups of people Values are optimal intakes not minimum required For healthy people only and do not take into account the increased nutrient needs imposed by medical conditions or recoveries o How the Committee establishes DRI values They find the estimated average requirement by testing many individuals and seeing how much intake is required to balance excretion They set the value high enough so that 97 of population is covered and it is not all the way at the extreme o Setting energy requirements Energy in energy out o Why are daily values used on labels Estimated energy requirements are energy intake recommendations predicted to maintain body weight and discourage unhealthy weight gain Good for comparing the nutrient values among foods but should not be used as nutrient intake goals Apply to average person who needs to consume 2000 to 2500 calories Dietary guidelines for Americans o The guidelines promote health and offer science based advice to reduce risk of diseases o Choose nutritious foods fruits veggies whole grains milk and limit some food components salt sugar alchohol fats o The US diet and dietary guidelines compared Healthy eating index is used to score how well a diet meets guidelines Current american diet scores only 58 out of 100 Diet planning with the USDA food guide o Food group plan sorts foods into groups and specifies that people should eat certain numbers of servings of foods from each group o The food groups and subgroups Grains veggies fruits dairy meat beans eggs nuts oils solid fats added sugars Key nutrients in veggies include vitamin A from orange vitamin folate from dark green and carbs from starch Key nutrients in grains are only found in whole grains fiber Varying choice within each group helps to ensure adequate nutrients consumed o The discretionary calorie concept The difference between the calories needed to maintain weight and those Diet planning application needed to supply nutrients wiggle room after nutrient needs are met o MyPyramid is an online educational tool for creating your diet using the concepts of the USDA food guide o Food portions Three ounces of meat size of a deck of cards Medium piece of fruit or potato size of 60 watt light bulb 1 ounces cheese size of 9 volt battery 1 ounce lunch meat 1 slice o Exchange systems Organizes foods w respect to their nutrient content and calories and foods on any single list can be used interchangeably Examples potatoes are listed with breads bacon is listed with cheese
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