Chapter 2
Nutrition Guidelines: Applying
the Science of Nutrition
© 2008 Thomson - Wadsworth
Determining Nutrient Needs
Dietary Reference Intakes (DRIs):
Updated nutritional standards:
-Expanded on the traditional RDA values
which were developed to prevent nutrientdeficiency diseases, now our focus is on
chronic disease prevention
-Apply to healthy people
-Set standards for nutrients that do not have
RDA values
Determining Nutrient Needs
• Estimated Average Requirement (EAR)
– The average daily intake level of a nutrient
that will meet the needs of half of the
people in a particular category, 50% will
need more, 50% will need less
– Used by scientists to determine the
Recommended Dietary Allowance (RDA) of
a nutrient
Determining Nutrient Needs
• Recommended Dietary Allowances
(RDA)
– The average daily intake level required to
meet the needs of 97 – 98% of people in a
particular category
Determining Nutrient Needs
• Adequate Intake (AI)
– Recommended average daily intake level
for a nutrient
– Based on observations and estimates from
experiments
– Used when the RDA is not yet established:
calcium, vitamin D, vitamin K, fluoride
Determining Nutrient Needs
• Tolerable Upper Intake Level (UL)
– Highest average daily intake level that is
not likely to have adverse effects on the
health of most people
– Consumption of a nutrient at levels above
the UL is not considered safe
Determining Nutrient Needs
• Estimated Energy Requirement (EER)
– Average dietary energy intake (kcal) to
maintain energy balance
– Based on age, gender, weight, height, level
of physical activity
Determining Nutrient Needs
• Acceptable Macronutrient Distribution
Ranges (AMDR)
– Describes the portion of the energy intake
that should come from each macronutrient
Cornerstones of a Healthy Diet
• Nutrient density is a measure of
the nutrient a food provides
compared to its energy content.
• A nutrient-dense diet is a healthy
diet.
Eat a Variety of Foods
• No one food provides all necessary
nutrients.
• Selecting a variety of foods helps the
body to obtain all necessary
nutrients.
• There are many interactions between
foods. Selecting a variety of foods
means you will provide all the body
needs.
Balance Your Choices
Everything in Moderation
• Moderation means all types of foods
and beverages are okay, as long as
they are taken in moderation. (You
don’t overdo it!)
• Moderation means not consuming too
much energy, fat, sugar, sodium or
alcohol. Watch portion sizes.
Designing A Healthful Diet
The tools for designing a healthful diet
may include:
– Dietary Guidelines
– Diet Plans
– MyPlate – (formerly MyPyramid)
– Food Labels
Tools to Plan a Healthy Diet
Dietary Guidelines for
Americans – science based set of
diet and lifestyle guidelines
designed to promote health and
reduce risk of chronic diseases
(HHS and USDA)
-Revised every 5 years, recently
released January 31, 2011
International Dietary Guidelines
Diet Plans
Diet Plans can be used to design a
healthful diet.
The 5-A-Day the Color Way Program
– Designed by the National Cancer Institute
– Based on evidence linking high fruit and
vegetable consumption with cancer
prevention
– Recommends a minimum of 5 to 9 fruits
and vegetables per day
– Advertised in mass media, schools, etc.
Evolution of USDA’s Food Guidance
1950s-1960s
1940s
Food for
Young
Children
1916
1970s
2005
1992
2010
http://www.choosemyplate.gov/
Diet-Planning Guides
• Food group plans sort foods into groups based on
nutrient content.
• These guides are important in selecting foods for a
nutritious diet providing balance, variety, and
moderation.
• A combination of all the groups is essential to a
healthy diet.
Recommended Amounts
• The recommended intake of each food group
depends upon how many kcalories are
required.
• There are different kcalorie requirements for
those who are sedentary compared to those
who are active.
Ethnic food choices fit into the food groups
Diet-Planning Guides
Putting the Plan into Action:
Choose the number of servings
needed from each group.
Assign food groups to daily meals and
snacks. (Below is example for 2000
kcal diet.)
Food Labels
The FDA requires food labels on most
products. These labels must include:
1.
2.
3.
4.
5.
A statement of identity
Net contents of the package
Ingredients list
Manufacturer’s name and address
Nutrition information
(Nutrition Facts Panel)
Limit These Nutrients
The goal is to
stay BELOW
100% of the DV
for each of these
nutrients per day.
Get Enough of These Nutrients
Try to get 100% of
the DV for each of
these nutrients
each day.
The Footnote
• 2000 kcal - Sedentary younger women, active
older women
• Sedentary older men
• 2500 kcal – men, active younger women
The Percent Daily Value
The % DV is based
on 100% of the daily
value for each
nutrient.
Quick Guide to %
DV
5% DV or less is Low
Limit these
Nutrients
Get Enough
of these
Nutrients
20% DV or more is High
Read the Nutrition Facts
Label For Total Sugars
Plain Yogurt
Fruit Yogurt
Look at the Ingredient List
for Added Sugars
Plain Yogurt - contains no added sugars
INGREDIENTS: CULTURED PASTEURIZED GRADE
A NONFAT MILK, WHEY PROTEIN
CONCENTRATE, PECTIN, CARRAGEENAN.
Fruit Yogurt - contains added sugars
INGREDIENTS: CULTURED GRADE A REDUCED
FAT MILK, APPLES, HIGH FRUCTOSE CORN
SYRUP, CINNAMON, NUTMEG, NATURAL
FLAVORS, AND PECTIN. CONTAINS ACTIVE
YOGURT AND L. ACIDOPHILUS CULTURES
Nutrient Claims
 Must meet FDA definitions and include conditions
under which each term can be used.
 “Good source of……” “Excellent source of……….”
 General terms include free, good source of, healthy,
high, less, light or lite, low, more, and organic.
 Energy terms include kcalorie-free, low kcalorie, and
reduced calorie.
 Fat and cholesterol terms include percent fat-free,
fat-free, low fat, less fat, saturated fat-free, low
saturated fat, less saturated fat, trans fat-free,
cholesterol-free, low cholesterol, less cholesterol,
extra lean, and lean.
 Carbohydrate terms include high fiber and sugarfree.
 Sodium terms include sodium-free and salt-free, low
sodium, and very low sodium. Table 2.6, pg. 55
Food Labels: Health Claims
• Authorized Health Claims: Based
on Significant Scientific
Agreement
• Authorized Health Claims: Based
on an Authoritative Statement
• Qualified Health Claims
Health claim rules changed in 2003. Industry
argued “Holding only the highest scientific
standard for claims interferes with commercial
free speech” – and they won……
Distinguishing such information can be confusing!
Food Labels
• Structure-Function Claims
(not health claims)
Claims made without FDA approval
Cannot make statements about
diseases or symptom
i.e. “improve memory” vs.
“May reduce risk of Alzheimer’s”
“May reduce the risk of heart disease”
vs.
“Promotes a healthy heart”