Chapter 2

Factors Affecting Nutrient Composition

Farming conditions Maturity and ripeness of plants Food processing Shipping conditions Storage time Cooking processes

Appropriate Uses for DRI's

Intended for guiding nutritional programs

Estimated Average Requirement (EAR)

Nutrient intake amounts estimated to meet the needs of 50% of the individuals in a specific life stage. About 17 set nutrients Set when the Food Nutrition Board agrees upon the method whether intake is accurate Functional markers measure enzyme activity in the body (If there is none then no EAR is set) Can only be used to measure diet adequacy of groups, and not individuals

Example of DV%

A diet provides a total of 2400 kcal of which 30% of the energy is from fat and 15% from protein. How many grams carbohydrates are contained in the diet? First, 100%- 30%(fat) - 15%(protein) = 55% CHO Second 2400 kcal x .55 (=55%) = 1320 Kcal from CHO Third 1320kcal of Cho/ 4kcal/g (represents amount of calories per gram) cho = 330 g/cho

Health claim

Claim that describes a well-researched and documented relationship between a disease and a nutrient, food, or food constituent. See also preliminary health claim

Structure/function claim

Claim that describes how a nutrient affects human body structure or function such as "iron builds strong blood." (Manufacturers are responsible for claims to not be misleading

Nutrient content claim

Claim that describes the nutrients in a food, such as "low in fat" and "calorie free." (Closely regulated by the FDA)

Energy density

Comparison of the energy content of a food with the weight of the food. An energy dense food is high in energy but weighs very little (e.g., many fried foods), whereas a food low in energy density (e.g., an orange) weighs a lot but is low in energy content. Food low in energy density mostly contains water High energy density foods - A LOT of kcal/g Graham crackers, potato chips, peanuts, bacon Low energy density foods - NOT a lot of kcal/g Lettuce, strawberries, grapefruit, carrots

Estimated Energy Requirement (EER)

Estimate of the energy (kcal) intake needed to match the energy use of an average person in a specific life stage. Energy is not excreted from the body, but stored as fat, thus being an estimate because energy needs are based upon the individual Average daily caloric (not nutrient) need for each life stage group Helps to promote healthy weight by using more conservative values Works with DRI values You can calculate % of energy from proteins and then translate that into grams of protein

Empty calorie foods

Foods that tend to be high in sugar and/or fat and low in other nutrients; that is, the calories are "empty" of nutrients.

Daily Value (DV)

Generic nutrient standard used on Nutrition Facts labels; it comprises both Reference Daily Intakes (RDIs) and Daily Reference Values (DRVs). Set into four groups of infants, toddlers, pregnant, lactating woman, and people over the age of 4 (DVs are set and marked for people over the age of 4... the three other groups are excluded) DVs are set into 2 different standards of Reference daily intakes (RDIs) and Daily reference values (DRVs) Daily value appears on food label The nutrients of carbohydrate, protein, fat, water, vitamins, and minerals These values are what are used on nutrition facts panel and is based on calorie intake 1 2 3 4 5

Use of the 2010 Dietary Guidelines for Americans

Guidelines are composed through the US Department of Health and Human Service Dietary guidelines state that key nutrients should be met through consuming food Balance Calories Enjoy your food, but eat less. Avoid oversized portions. Foods to Increase Make half your plate fruits and vegetables. Switch to fat-free or low-fat (1%) milk. Make at least half your grains whole grains Foods to Reduce Compare sodium (salt) in foods like soup, bread, and frozen meals, and choose foods with lower numbers. Drink water instead of sugary drinks.

Nutrition Facts Panel

Include product name, manufacturer address, amount of product in package, ingredients (descending by weight), and allergens Report food components in DV % Presented for a single serving of food (Specified by the FDA) Following nutrients must be listed on a food panel 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Exceptions in food labeling Fresh fruits and vegetables, fish, meats, and poultry are not required to have Nutrition Facts label Declaration of %DV for protein is not required (unless food is for children <4 y); if given, food must be analyzed for protein quality Unless the food is "low fat" or "heart healthy", restaurants don't need to put labels on food.

Tolerable Upper Intake Level (UL)

Maximum chronic daily intake of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage. The amount applies to a daily chronic use to protect those susceptible in a in the healthy population UL is based upon the combination of food, water, supplements, and fortified food intake Exceptions: of niacin, minerals of magnesium, zinc, and nickel Not a goal, but a ceiling which nutrition intake should remain

Adequate Intake (AI)

Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA. AIs are based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage. Based on observed or experimental intakes of nutrients that maintain a defined nutritional state (ex: bone health) AI should cover 97-98% of the individuals in a specific life stage group AI can be used as a goal for individuals to intake certain nutrients Fatty acids, some minerals, and vitamins have AI's In the absence of adequate information to establish an EAR, AI is assigned

Recommended Dietary Allowances (RDAs)

Nutrient intake amount sufficient to meet the needs of 97 to 98% of the individuals in a specific life stage. RDA= EAR x 1.2 (dietary standard based on RDA) RDA is based upon nutritional ability to prevent chronic diseases Can only be set if EAR is established Adjusts for digestibility RDA values are what we tend to look at for daily intake

Dietary Reference Intakes (DRIs)

Nutrient recommendations made by the Food and Nutrition Board, a part of the Institute of Medicine, and the National Academy of Science. These include EARs, RDAs, AIs, EERs, and ULs. Apply in the US and in Canada Includes 5 standards of estimated Estimated Average Requirement (EAR), Recommended Dietary Allowances (RDAs), Adequate Intake (AI), Tolerable Upper Intake Level (UL), and Estimated Energy Requirement (EER) Nutrition Board: Group of scientist formed in 1941

Daily Reference Values (DRVs)

Part of the DV; generic nutrient standards set for energy-producing nutrients (fat, carbohydrate, protein, fiber), cholesterol, and sodium. (Does not appear on food label) Are standards for energy producing nutrients (Many do not have an established RDA) Used to calculate DV% The DRVs for the energy-producing nutrients are based on daily calorie intake. The FDA selected 2000 calories as the reference for calculating percent DVs for energy-producing nutrients. The DRVs for energy-producing nutrients are equal to about 35% of calories for fat 10% of calories for saturated fat 60% of calories for carbohydrates 10% of calories for protein Based on 60% of total kcals from carbohydrates, 30% from fat, and 10% from protein.

Reference Daily Intakes (RDIs)

Part of the DV; generic nutrient standards set for vitamins and minerals (except sodium). (Does not appear on food label) Are set for most vitamins and minerals RDI values for people over the age of 4 are set at the highest RDA value (Based on 1968 RDA) RDIs are used to calculate the percentage of DV

MyPlate

Puts Dietary Guidelines into action 2011 revision of the plan was simplified for consumers to make healthier choices easier The 5 symbols represent "the five food groups using a familiar mealtime visual, a place setting". Emphasizes fruit, vegetable, grain, protein, and dairy food groups www.choosemyplate.go

Acceptable Macronutrient Distribution Range (AMDR)

Range of macronutrient intake, as percent of energy, associated with reduced risk of chronic diseases while providing for recommended intake of essential nutrients. AMDR's provide a range intake of energy in a percentage associated with good health and chronic disease prevention

Nutrient density

Ratio derived by dividing a food's contribution to nutrient needs by its contribution to energy needs. When its contribution to nutrient needs exceeds its energy contribution, the food is considered to have a favorable nutrient density. Nutrient dense foods are high in vitamins and minerals and lower in ... Divide the amount of the nutrient per serving by the recommended amount Divide the calories in a serving by daily caloric need Compare the two The higher the density, the better the source of the particular nutrient (Allows consumer to figure out better nutritious choice... Averaging the densities works as well) Comparison of vitamin and mineral content to number of kcals

Preliminary Health Claims

Regulated but limited scientific evidence Began in 2002 Must be a healthy food, and have the statement "this evidence is not conclusive" Must have a 10% daily value At least 1 nutrient No more than 13g fat 4g trans fat or 60 mg of cholesterol can be had if health claim is wanted

Nutrient Composition

There are many varieties of the same food, each which have varying degrees of nutrients Now, we have databases to help keep it organized