Notes chapter 2 Nutrition

 Dietary Reference intakes (DRI)

1. Set values for vitamins minerals carbs fats and proteins
 Daily values -food labels
 DRI values
1. Recommended Dietary Allowances (RDA)
Meets the needs of almost all healthy people 97-98%
Highly researched and evidenced
2. Adequate intake (AI)
Some scientific evidence, not enough for an RDA
AI for sodium 1500 mg
3. Tolerable Upper Intake Levels (UL)
Prevent toxicity
UL for sodium is 2300mg
4. Estimated Average Requirements (EAR)
Nutrient intake of populations 50%
Used to make general recommendation
Population – general groups of people
5. Acceptable Macronutrient Distribution ranges (AMDR)
Calorie percentage ranges for energy yielding nutrients
Carbs 45%-65%
Fat 20%-35%
Protein 10%-35%
6. DRI’s evaluate
Diffences for individuals
Intake over time (not daily)
Designed for healthy people
 Dietary Guidelines for Americans
1. Established every 5 years
2. Apply to people age 2 and up
3. Evaluate 4 topic areas
Balance calories
Increase intakes of nutrient dense food
Reduce intake of certain foods and food components
Healthy eating pattern
4. USDA and DHHS develop new guidelines every 5 years
Changes with 2015
Limit added sugar to less than 10% of total calories
No longer restrict cholesterol
Coffee as a benefit
 Not focus on fat intake
 Nutrient dense foods
1. Vegetables are the most nutrient dense per gram
2. Fat is the most energy dense (9 cal/gram)
 My plate education tool
1. Guides users for diet planning
2. More in line with USDA Food patterns/ Flexibility of USDA Food patterns
 Exchange systems
1. Used for calorie control by discussing food
2. Foundation of many weight loss plans
3. Used with diabetics
 Portion sizes
1. Difficult to judge
2. Larger portion sized more fat and sugar
 Nutrition facts panel –(Daily Values)
1. Current Nutrients-Vitamin A Vitamin C, calcium, and iron
2. Future Nutrients- Potassium, Iron, calcium and Vitamin D
3. Iron and Calcium stayed
4. Vitamin D and Potassium replaced Vitamin A and C
5. Daily values assist in
Comparing foods
Ingredients found in product and amount
Ingredients listed in order by weight, descending by weight
 Nutrient claims
1. Food must meet specified criteria
2. FDA A through D list
3. D is barely squeezing by
4. Low fat 3grams or less per serving
 Phytochemicals
1. Identified by COLOR
2. Potential regulators of health
3. Have a bitter taste
4. Red=Lycopene