Chapter 3

SECTION 3.5 Food Guides for Dietary Planning

- MyPlate is an online, interactive food intake and physical activity guide that is based on Dietary Guidelines. The food guidance system provides individualized calorie and food group recommendations. Most Americans do not follow the government's dietary recommendations. - The Exchange System is a tool for estimating the calorie and macronutrient contents of foods.

SECTION 3.3 Major Food Groups

Dietary guides generally classify foods into groups according to their natural origins and key nutrients. Major food groups usually include grains, dairy, fruits, vegetables, and protein-rich foods. Some dietary guides also include a group for oils. Empty-calorie foods or beverages contribute added sugars, solid fats, and alcohol to diets.

SECTION 3.4 U.S. Dietary Guidelines

The Dietary Guidelines for Americans is a set of general nutrition-related lifestyle recommendations designed to promote adequate nutritional status and good health and to reduce the risk of major chronic health conditions. The U.S. Department of Health and Human Services and the U.S. Department of Agriculture revise the guidelines about every 5 years.

Estimated Energy Requirement (EER)

average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight

Tolerable Upper Intake Level (Upper Level or UL)

highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily

whole grains

intact, ground, cracked, or flaked seeds of cereal grains

Nutrition Facts panel

nutrition information about a food's nutrient contents that is displayed in a specific format on the food's package

Exchange System

tool for estimating the energy, protein, carbohydrate, and fat contents of foods

fortification

addition of nutrients to any food

enrichment

addition of specific amounts of iron and the B vitamins thiamin, riboflavin, niacin, and folic acid to specific refined grain products

Estimated Average Requirement (EAR)

amount of a nutrient that should meet the needs of 50% of healthy people who are in a particular life-stage/sex group

solid fats

fats that are fairly hard at room temperature

organically produced foods

foods that are produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or ionizing radiation

Dietary Reference Intakes (DRIs)

set of energy and nutrient intake standards that can be used as references when making dietary recommendations

Daily Values (DVs)

set of nutrient intake standards developed for labeling purposes

Recommended Dietary Allowances (RDAs)

standards for recommended daily intakes of several nutrients

empty-calorie allowance

amount of energy that remains after a person consumes recommended amounts of foods that contain little or no solid fats and added sugars from major food groups

Food and Nutrition Board (FNB)

group of scientists who develop DRIs

Acceptable Macronutrient Distribution Ranges (AMDRs)

ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals, and may reduce the risk of diet-related chronic diseases

SECTION 3.1 What Is a Nutrient Requirement?

A requirement is the smallest amount of a nutrient that maintains a defined level of health. Numerous factors, including age and sex, influence an individual's nutrient needs.

food rating systems

variety of methods that evaluate the nutritional value of foods and display this information to consumers

SECTION 3.7 Food and Culture: The Melting Pot

- Traditional ethnic diets are often based on dishes containing small amounts of animal foods and larger amounts of locally grown fruits, vegetables, and unrefined grains. After an immigrant population has assimilated fully, the prevalence of serious chronic diseases often increases among them, partly as a result of adopting unhealthy eating practices. - Many religions require members to follow dietary practices that often include the prohibition of certain foods and beverages.

SECTION 3.6 Food and Dietary Supplement Labels

- Consumers can use information on food labels to determine ingredients and compare nutrient contents of packaged foods and beverages. - The FDA regulates and monitors information that can be placed on food labels, including claims about the product's health benefits. - Nearly all foods and beverages sold in supermarkets must be labeled with the product's name, manufacturer's name and address, amount of product in the package, and ingredients listed in descending order by weight. Furthermore, food labels must use a special format for listing specific information on the Nutrition Facts panel. - The Daily Values (DVs) are a practical set of nutrient standards for labeling purposes. The nutrient content in a serving of food is listed on the label as a percentage of the DV (%DV). Not all nutrients have DVs. - Organic foods are produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or spoilage-killing radiation. In general, organic food crops are not more nutritious than similar conventionally grown foods. More research is needed to determine whether there are health advantages to eating organic foods.

SECTION 3.2 Dietary Reference Intakes: Nutrient and Calorie Standards

- Scientists use information about the body's energy needs, nutrient requirements, and nutrient storage capabilities to establish specific recommendations concerning energy and nutrient intakes. -The Dietary Reference Intakes (DRIs) are standard values for nutrient recommendations that include the Estimated Average Requirement, Recommended Dietary Allowances, Adequate Intake, and Tolerable Upper Intake Level. The Estimated Energy Requirement is used to evaluate a person's energy intake. Acceptable Macronutrient Distribution Ranges may reduce the risk of chronic diseases. - DRIs can be used for planning nutritious diets for groups of people and evaluating the nutritional adequacy of a population's diet. RDAs and AIs are often used to evaluate an individual's dietary practices.

Adequate Intakes (AIs)

dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present

dietary guidance system

food guide that translates the DRIs and evidence-based information concerning the effects of certain foods and food components on health into dietary recommendations