Food-Nutrient De

livery: Planning
the
Diet with Cultur
al Competency
An appropriate diet is adequate
and balanced and considers the i
ndividual’s characteristics suc
h as age and stage of developmen
t, taste preferences, and food h
abits. It also reflects the avai
lability of foods socioeconomic
conditions, cultural practices a
nd family traditions, storage an
d preparation facilities, and co
oking skills
An adequate and balanced diet meets all
the nutritional needs of an individual
for maintenance, repair, living process
es, growth, and development. It include
s energy and all nutrients in proper am
ounts and in proportion to each other.
The presence or absence of one essentia
l nutrient may affect the availability,
absorption, metabolism, or dietary need
for others. The recognition of nutrient
interrelationships provides further sup
port for the principle of maintaining f
ood variety to provide the most complet
According to the Food and Nutriti
on Board, choosing a variety of f
oods should provide adequate amou
nts of nutrients. A varied diet m
ay also ensure that a person is c
onsuming sufficient amounts of fu
nctional food constituents that,
although not defined as nutrients
, have biologic effects and may i
nfluence health and susceptibilit
y to disease
er and carotenoids, as well
as lesser known phytochemica
ls (components of plants
that have protective or dise
ase-preventive properties) s
uch
as isothiocyanates in brocco
li or other cruciferous vege
tables and lycopene in tomat
o products
Worldwide Guideline
s
 Dietary Reference Intakes
American standards for nutrient requir
ements have been the recommended dieta
ry allowances (RDAs) established by th
e FNB of the IOM. They were first publ
ished in 1941 and most recently revise
d between 1997 and 2002. Each revision
incorporates the most recent research
findings. In 1993 the FNB developed a
framework for the development of nutri
ent recommendations, called dietary re
ference intakes(DRI).
 Estimated Safe and Adequate
Daily Dietary Intakes
Numerous nutrients are known to
be essential for life and
 DRI Components
The DRI model expands the previous
RDA, which focused only on levels o
f nutrients for healthy populations
to prevent deficiency diseases. To
respond to scientific advances in d
iet and health throughout the life
cycle, the DRI model now includes f
our reference points: adequate inta
ke (AI),estimated average intake (E
AR), RDA,and tolerable upper intake
level (UL)
The adequate intake (AI) is a
nutrient recommendation
based on observed or experimen
tally determined approximation
of nutrient intake by a group
(or groups) of healthy
people when sufficient scienti
fic evidence is not available
to
calculate an RDA or an EAR.
The estimated average requirem
ent (EAR) is the average requi
rement of a nutrient for healt
hy individuals; a functional o
r clinical assessment has been
conducted, and measures of ade
quacy have been determined. An
EAR is the amount of a nutrien
t with which approximately one
half of individuals would have
their needs met and one half w
ould not
The recommended dietary allowance
(RDA) presents the amount of a nu
trient needed to meet the require
ments of
 Finally the tolerable upper intak
e level (UL) was established for m
any nutrients to reduce the risk o
f adverse or toxic effects from co
nsumption of nutrients in concentr
ated forms—either alone or combin
ed with others (not in food)—or f
rom enrichment and fortification.
A UL is the highest level of daily
nutrient intake that is unlikely t
o have any adverse
 Target Population
Each of the nutrient recommendation ca
tegories in the DRI system is used for
specific purposes among individuals or
populations. The EAR is used for evalu
ating the nutrient intake of populatio
ns. The AI and RDA can be used for ind
ividuals. Nutrient intakes between the
RDA and the UL may further define inta
kes that may promote health or
prevent disease in the individual.
 Age and Gender Groups
Because nutrient needs are highly indiv
idualized depending on age, sexual deve
lopment, and the reproductive status oo
ffemales, the DRI framework has 10 age
groupings, includig age-group categorie
s for children, men and women 51 to 70
years of age, and those older than 70 y
ears of age. It separates three age-gro
up categories each for pregnancy and la
ctation—younger than 18 years, 19 to 3
0 years, and 31 to 50 years of age.
 Reference Men and Women

The requirement for many nutrie

nts is based on body weight, ac
cording to reference men and wo
men ofdesignated height and wei
ght .These values for age-sex
groups of individuals older tha
n 19 years of age are based on
actual medians obtained for the
American population bbythe thir
d National Health and Nutrition
 National Guidelines
For Diet Planning

Eating can be one of life’s greatest pl

easures. People eat for enjoyment and to
obtain energy and nutrients. Although ma
ny genetic, environmental, behavioral, a
nd cultural factors affect health, diet
is equally important for promoting Healt
h and preventing disease. Yet within the
past 40 years, attention has been focuse
d increasingly on the relationship
of nutrition to chronic diseases and con
ditions.
 Implementing the Guidelines
The task of planning nutritious meals cen
ters on including the essential nutrients
in sufficient amounts as outlined in the
newest DRIs, in addition to appropriate a
mounts of eenergy, protein, carbohydrate
(including fiber and sugars), fat (especi
ally saturated and trans-fats), cholester
ol, and salt. Suggestions are included to
help people meet the specifics of the rec
ommendations. When specific numerIc recom
mendations differ, they are presented as
ranges
 Food and Nutrient Labeling
To help consumers make choices between simi
lar types of food products that can be inco
rporated into a healthy diet, the Food and
Drug Administration (FDA) established a vol
untary system of providing selectednutrient
information on food labels. The regulatory
framework for nutrition
information on food labels was revised and
updated by the USDA (which regulates meat a
nd poultry products and eggs) and the FDA
(which regulates all other foods) with enac
tment of the Nutrition Labeling and Educati
on Act (NLEA) in 1990. The labels became ma
ndatory in 1994.
 Food and Nutrient Labeling
To help consumers make choices between simila
r types of food products that can be incorpor
ated into a healthy diet, the Food and Drug A
dministration (FDA) established a voluntary s
ystem of providing selected nutrient informat
ion on food labels. The regulatory framework
for nutrition information on food labels was
revised and updated by the USDA (which regula
tes meat and poultry products and eggs) and t
he FDA (which regulates all other foods) wiwi
tenactment of the Nutrition Labeling and Educ
ation Act (NLEA) in 1990. The labels became m
andatory in 1994.
Nutrition Facts Label
 Health Claims
A health claim is allowed only
on appropriate food products
that meet specified standards.
The government requires that
health claims be worded in way
s that are not misleading
(e.g., the claim cannot imply
that the food product itself
Dietary Patterns an
d
Counseling Tips
 Vegetarian Diet Patterns

Vegetarian diets are popular.

Those who choose them may
be motivated by philosophic r
eligious, or ecologic concern
s, or by a desire to have a h
ealthier lifestyle. Considera
ble evidence attests to the h
ealth benefits of a vegetaria
n Diet.
A vegan does not eat any
food of animal origin.A n
ew type of semivegetarian
is known as a flexitarian
. Flexitarians generally
adhere to a vegetarian di
et for the purpose of goo
d health and do not follo
w a specific ideology
Cultural Aspects of

Dietary Planning
To plan diets for individuals or
groups thatare appropriate from
a health and nutrition perspecti
ve, it is important that registe
red dietitians and health provid
ers use resources that are targe
ted to the specific client or gr
oup. Numerous population subgrou
ps in the United States and thro
ughout Athe world have specific
cultural, ethnic, or religious b
eliefs and practices to consider
 Religion and Food

Dietary practices have been a component of r

eligious practice for all of recorded histor
y. Some religions forbid the eating of certa
in foods and beverages; others restrict food
s and drinks during holy days. Specific diet
ary rituals may be assigned to members with
designated authority or with special spiritu
al power (e.g., medicine men, priests).Somet
imes dietary rituals or restrictions are obs
erved based on gender.Dietary and food prepa
ration practices (e.g., halal and kosher mea
t preparation) can be associated with ritual
s of faith
Thankyou!!!