NSC 170C1 1st Edition Lecture 4 Outline of Last Lecture I Sorting fact from fiction Outline of Current Lecture II III IV V Healthy Eating A Classes of nutrition DRI Dietary Guidelines For Americans MyPlate Current Lecture I II III Healthy eating A Balance B Variety C Moderation Classes of Nutrition A Malnutrition results of not meeting nutrient needs on a long term basis B Undernutrition a state of inadequate nutrition C Overnutrition excess calories and or nutrients in the diet D Malnutrition results of not meeting nutrient needs on a long term basis DRI Dietary reference Intakes A Guidelines for specific nutrients i Specify amounts of each nutrient needed to main good health ii Prevent nutrient deficiencies and or excess iii Prevent chronic disease iv Based on age and gender B Reference values i Estimated Average Requirement EAR a Average amount of a nutrient known to meet the needs of 50 percent of individuals in the same age and gender group starting point for determining the amount needed for good health ii Recommended Dietary Allowance RDA a Average amount of a nutrient that meets the needs of nearly all 97 to 98 percent individuals Based on the EAR but set higher iii Adequate Intake AI a Best estimate of the amount of a nutrient needed for good health Used when there is insufficient data to determine the EAR or RDA iv Tolerable Upper Intake Level UL a The highest amount of a nutrient that can be consumed without harm Risk of toxicity with consumption above the UL v Acceptable Macronutrient Distribution Range AMDR a Carbohydrates 45 to 65 percent of daily calories Fat 20 to 35 percent of daily calories Protein 10 to 35 percent of daily calories VI Dietary Guidelines for Americans A Set by the U S Dept of Agriculture and the Dept of Health and Human Services B Designed to improve i Improve Americans diets Reduce incidence of overweight Decrease risk of health problems including High blood pressure high blood cholesterol diabetes heart disease certain cancers and osteoporosis V MyPlate A Replaces MyPyramid B Diagram of the types and relative quantities of food groups for good nutrition C Simplified from previous version D Acts as the visual for following the Dietary Guidelines E Food guidance systems are visual recommendations for food groups used to create a well balanced diet
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