NSC 170C1 1st Edition Lecture 4 Outline of Last Lecture I. Sorting fact from fictionOutline of Current Lecture II. Healthy Eating A. Classes of nutritionIII. DRIIV. Dietary Guidelines For AmericansV. MyPlate Current LectureI. Healthy eating A. BalanceB. Variety C. ModerationII. Classes of Nutrition A. Malnutrition: results of not meeting nutrient needs on a long-term basisB. Undernutrition: a state of inadequate nutrition C. Overnutrition: excess calories and or/ nutrients in the dietD. Malnutrition: results of not meeting nutrient needs on a long term basis III. 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 diseaseiv. Based on age and genderB. 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 healthii. Recommended Dietary Allowance (RDA) a. Average amount of a nutrient that meets the needs of nearly all (97 to 98 percent) individualsBased on the EAR, but set higheriii. Adequate Intake (AI)a. Best estimate of the amount of a nutrient needed for good healthUsed when there is insufficient data to determine the EAR or RDAiv. Tolerable Upper Intake Level (UL)a. The highest amount of a nutrient that can be consumed without harmRisk of toxicity with consumption above the ULv. Acceptable Macronutrient Distribution Range (AMDR)a. Carbohydrates 45 to 65 percent of daily caloriesFat 20 to 35 percent of daily caloriesProtein 10 to 35 percent of daily caloriesVI. Dietary Guidelines for AmericansA. Set by the U.S. Dept. of Agriculture and the Dept. of Health and Human ServicesB. Designed to improve i. Improve Americans’ dietsReduce incidence of overweightDecrease risk of health problems, including:High blood pressure, high blood cholesterol, diabetes, heart disease, certain cancers, and osteoporosisV. MyPlateA. Replaces MyPyramid B. Diagram of the types and relative quantities of food groups for good nutritionC. Simplified from previous versionD. Acts as the “visual” for following the Dietary GuidelinesE. Food guidance systems are visual recommendations for food groups used to create a well-balanced
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