Nutrition Chapter 2

Structure/function claims must be accompanied by the disclaimer that

"this statement has not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease

calories limits of healthy eating pattern

-consume less than 10% of calories per day from added sugars. -consume less than 10 % of calories per day from saturated fats - consume less than 2300mg per day of sodium - if alcohol is consumed, one drink per day for women. two drinks per day for men

4 ways to obtain dietary intake

1. 24hr recall 2. food diary or food intake record 3. food frequency questionnaire 4. diet history

The DRIs makes two types of recommendations regarding energy intake

1. EER: estimates of how much energy is needed to maintain body weight 2. AMDR: proportion of each of the energy yielding nutrients from which this energy should come

List out the five dietary guidelines

1. Follow a healthy eating pattern across the lifespan. 2. Focus on variety, nutrient density and amount 3. Limit calories from added sugars and saturated fats and reduce sodium intake. 4. shift to healthier food and beverage choices 5. support a healthy eating pattern for all

Dietary Guidelines suggests 4 types of healthy eating patters

1. USDA food patterns 2. DASH 3. Mediterranean 4. Vegetarian patterns

the choice list groups food into three basic groups

1. carbs 2. protein 3. fats THESE ARE THE ENERGY YIELDING NUTRIENTS. there are also subgroups within each group

consumers can be assured of four things if the product has been USP verified

1. contains the ingredients in the animals listed as on labels 2. will disintegrate or dissolve effectively to release nutrients for absorption 3. meet requirements for limits on contaminants 4. comply with good manufacturing bones

the vegetable food groups include five subgroups

1. dark green 2. red and orange 3 starchy 4. other vegetables 5. beans and peas such as lentils,, chickpeas, and black beans

two good things about food frequency is

1. easy for participants 2. relatively inexpensive for researchers to analyze

Nutrient Content claims include

1. free 2. low 3. lean and extra lean 4. high 5. good source 6. reduced 7. less 8. light 9. more 10. healthy 11. fresh 12. high potency 13. antidioxidant

What is the five variables in EER

1. gender 2. age 3. height 4. weight 5. physical activity

4 stages of nutrient deficiency

1. inadequate intake 2. decreased store and tissue levels 3. altered biochemical and physiology functions 4. physical signs and symptoms of deficiency

The meat and meat substitute groups includes a list of food with FOUR subgroups

1. lean 2. very lean 3. medium fat 4. high fat meat

FAT exchange list includes a food list with subgroups of

1. monounsaturated 2. polyunsaturated 3. saturated fats

All Standard Food labels must contain 5 things

1. name of the product 2. net content or weight 3. date by which the product should be sold 4. name and place of business of the manufacturer, packager, or distributor 5. most food labels contain a nutrition facts panel and a list of food ingredients

Understanding Label Claims 3 types

1. nutrient content claims 2. health claims 3. structure/function claims

How does the healthy eating plate differ from myplate?

1. oil is included to encourage use of healthy fats 2. water is recommended instead of milk 3. a greater portion of vegetables are recommended than fruits 4. protein groups is called healthy proteins 5. grain groups are called whole grains 6. potatoes are not considered part of vegetables

DRIs can be used to 3 things

1. plan diets 2. assess adequacy diets 3. make judgements about excessive intakes for individuals and populations

What kinds of support should we have from all segments of society?

1. policy makers implement strategies and programs that provide nutrition education and access to affordable, healthy food 2. business and industry can modify products and menus to align with the dietary guidelines 3. communities can increase opportunities for physical activity

Healthy People 2020 includes objectives designed to improve the health of all people in the United States by

1. promoting healthy behaviors 2. protecting health 3. assuring access to quality health care 4. strengthening community preventions

MyPlate emphasizes the importance of

1. proportionality 2. variety 3. moderation 4. nutrient density in a healthy diet

The original RDA made recommendations for amounts of energy and for nine nutrients that were most likely to be deficient in people' diets

1. protein 2. iron 3. calcium 4. vitamin A 5. vitamin D 6 thiamin 7. riboflavin 8. niacin 9. vitamin C

Facts panels provide information about

1. serving size, 2. total calories 3. calories from fat 4. amounts of total fat 5. saturated fat 6. trans fat 7. cholesterol 8. sodium 9 total carbohydrate, dietary fiber, sugars 10 protein per serving 11. how food fits into the overall diet

Three ways to get authorization of a health claim

1. significant scientific agreement standard 2. authoritative statement 3. qualified health claims

In the current and proposed nutritional facts panel

1. standard serving sizes are required to allow consumers to compare products 2. food labe1s must list the % Daily Value for total fat, saturated fat, cholesterol, sodium, total carbs and dietary fiber, as well as for vitamin A and C, calcium and iron

Adequate Intakes (Als)

Als are used as a guide for individual intakes. it is not based on EAR values. Als are estimates used when there is insufficient scientific evidence to set an EAR and calculate an RDA. The Als are based on observed and experimentally determined approximations of the average nutrient intake by a healthy population. When an Al value rather than an RDA is set, it targets the need for more research on the requirement for that nutrients

How is the choice list different from the myplate?

Choice list are designed to meet ENERGY and MACRONUTRIENT requirements Myplate groups are designed to be good sources of certain nutrients regardless of their energy content

the original RDA developed by Food and Nutrition Board expanded into the

Dietary Reference Intakes

Overview of Nutrient Intake DRIs

EAR: evaluate nutrient intake of the population RDA and Al: goals for individuals intake and plan or evaluate individual diet UL: recommended limit above which nutrient toxicities are more likely

Estimated Energy Requirements EER

EERs provide an estimate of the number of calories needed to keep weight stable in a healthy person

How does the NHANES collect data?

NHANES collects data using individual interviews and physical examinations

NHANES: National Health and Nutrition Examination Survey

NHANES combines info on food consumption with medical histories, physical examination, and laboratory measurements to monitor both nutritional and health information

What is the largest and longest running survey of health and nutrition data of the US population

NHANES is the largest and longest running survey of health and nutritional data for the U.S. population

What supported the connection between B vitamin folic acid and the incidence of neural tube defects, a type of birth defect?

NHANES showed the connection between B vitamin folic acid and the incidence of neural tube defects, a type of birth defects, and led to the fortification of grain products with folic acid

What showed that certain segments of the US population were not consuming adequate amount of iron?

NHANES. this lead to the fortification of grain products with iron

Who regulates the Standard Food Labels

The FDA regulates the labeling of all foods except meat and poultry products, which is regulated by the USDA

Recommended Dietary Allowances RDA

The RDA values are higher than the EARs because they are calculated to meet the needs of nearly all healthy individuals in each gender and life stage group. They are determined by starting with the EAR values and using the variability in the requirements among individuals to increase it to an amount that meets the need of 97-98% of the healthy individual

Healthy Eating Plate

This is developed by the Harvard School of Public Health, emphasizes that a healthy diet is based on whole grains, fruits, vegetables, healthy protein sources, unsweetened beverages, and oils

Focus on variety, nutrient density and amount

To meet nutrient needs within calorie limits, choose a variety of nutrient dense foods across and within all food groups in recommended amounts

Who developed MyPlate

USDA

The major source of food composition data in the US is the

USDA Nutrient Database for Standard References, which is available online

how does the Dietary guidelines differ from DRIs?

Unlike the DRIS, which provide recommendations for specific amount of nutrient and food components, the dietary guidelines recommend overall diet and lifestyle choices that will promote health

Are nutritional food labels required for food sold in restaurants and vending machines?

YES. For vending machine operators tho own or operate 20 or more vending machines will also be required to disclosure calorie info for the products sold in these machines

Do fresh meat and poultry require to have nutrition facts label?

YES. Those that are not packages must have the equivalent info displaced nearby

eating pattern or dietary patten

a combination of foods and beverages that make up an individual's intake over time

Whats iProfile

a computer program with food composition databases that is available for professionals and for home use

HEI score of 51-80 means

a diet need improvement

How a nutrient deficiency progresses

a nutritional deficiency usually takes time to develop. for example, an individual who is not meeting the requirement for protein may not suffer any physical signs of protein deficiency for months. Deficiencies generally progress through a number of stages

An HEI score over 80 implies

a person has a good diet

Dietary Guidelines for American

a set of recommendations for healthful eating and active living. the dietary guidelines has been revised approximately every five years to reflect advances in science and our understanding of what constitutes a diet that promotes health

All dietary supplements must include

a statement of identity on the label and carry a supplement facts panel similar to nutrition facts panel found on most processed foods

Follow a healthy eating pattern across the lifespan

a. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease

Shift to healthier food and beverage choices

a. Choose nutrient dense foods and beverages across and within all food groups in place of less healthy choices. consider cultural and personal preferences to make these shifts easier to accomplish and maintain

Limit intakes from added sugar and saturated fats and reduce sodium intake

a. Consume an eating pattern low in added sugars, saturated fats, and sodium. cut back on foods and beverages higher in these components to amount that fit within healthy eating patterns

The Dietary Guidelines suggest that most Americans increase their

aerobic physical activity gradually overtime to a minimum of 150 min/week

food records can provide detailed info, but the act of recording can

affect intake

food supply includes

all that is grown, manufactures, or imported for sale in the control

Estimated Average Requirements

an EAR is the amount of nutrient that is estimated to meet the needs of 50% of people in the same gender and life stage group.

Myplate Supertracker

an easy to use online nutrient analysis, which uses the USDA database to analyze foods and diets entered into the program

Anthropometric Measurements

assessment of an individual's height, weight, and body size

DRIs are recommendations that should be consumed on a

average daily basis

Authoritative statement

based on support from US government or appropriate scientific body

structure/function claims are

based on the manufacturer's review and interpretation of the scientific literature and are not supposed to be untrue or misleading, but they can be confusing

1954, basic seven became

basic four. now it is myplate

In 1940, people followed food guides called

basic seven

Beans and Peas are good sources of nutrient found in

both vegetables and protein foods, so they can be counted in both vegetables and protein foods, so they can be counted in either food group

Solid fats are fats that are solid at room temp such as

butter, lard, and shortening. They provide saturated and trans fat and should be limited in the diet

examples of empty caloreis

butter, table sugar, soft drinks and candy

example of a structure/ function claim

calcium builds strong bones

light

can be used on a nutritionally altered product that contains 1/3 fewer calories or HALF the fat of a reference food. It can be used when the sodium content of a low calorie, low fat food has been reduced by 50%

What is the basic message of the food guides

choose the right combination of foods to promote health

physical signs and symptoms are also refereed to as

clinical symptoms. Physical exam and anthropometric can assess outward symptoms of deficiency

Two ways to use anthropometric measurements

compare with population standards or used to monitor changes in an individual over time

A value of 20% or more is

considered as less of more?

A % daily value of 5% or less is

considered low

The dietary guidelines emphasize balancing the calories

consumed in foods and beverages with the calories expended through physical activity in order to achieve and maintain a healthy diet

less

contains 25% less of a nutrient or of energy than the reference food

How are data on food, energy, and nutrient intake assessed?

data on food, energy, and nutrient intake can be assessed by comparing population intake with reference values such as DRIs or with other guidelines such as recommendations of the dietary guidelines

Structure/function claims

describe the role of a nutrient or dietary ingredient in maintaining normal structure or function in humans

standard food labels

designed to help consumers make healthy food choices by providing information about the nutrient composition of foods and how they fit into the overall diet

What does nutritional assessment help you determine?

determines if your intake is healthy. If a person has a nutrient deficiency or excess or is at risk of one, or if that individual is at risk of chronic diseases that are affected by diet

Diet history

diet history collects info about dietary patterns. It may review eating habits. It can be the combination of two or more methods that often provides more info. GIVE you the most info

Exchange list

diet-planning tools that organize foods by their proportions of carbs, fat and protein. Foods on any single list can be used interchangeably. Ex- Cheese are grouped with meats because like meats, cheese contributes energy from protein and fat but provide negligible carbohydrates

To help ensure that the dietary supplements contain the right ingredients and the right amount per dose, the FDA established

dietary supplement "current Good Manufacturing Practice" regulations

proportionality means

eating more of some types of foods than others

In order to set the EAR for a nutrient, the scientist must

establish a measurable indicator or criteria for adequacy for that nutrient. This may be the level of the nutrient or metabolite of the nutrient in the blood, a body function that relies on the nutrient, or the appearance of a deficiency symptom

EARs are useful for

evaluating the adequacy and planning for the nutrient intakes of population groups

Dietary Reference Intakes address concerns about

excess as well as deficiency

Why is family history important for nutritional assessment?

family history is important because the risk of developing nutrition related diseases is affected by an individual's genes

What are the amount of nutrients that tend to be low in the American diet-

fiber, vitamin A and C, calcium, and iron

The Food and Nutrition Board from WWII developed the

first set of recommendations for specific amount of nutrients-- Recommended Dietary Allowances (RDAs)

the nutrients for which daily values have been established are listed

first, followed by other dietary ingredients for which daily values have not been established

good source

food contains 10-19% of the daily value for a particular nutrient per serving

What do we use to monitor the food supply?

food disappearance surveys

Supplements are classified as

food not drugs, so they are not bound by the strict laws that regulate drug manufacturing

healthy

food that are low in fat and saturated fat and contains no more than 360 mg of sodium and no more than 60 mg of cholesterol per serving and provide at least 10% of the daily value for vitamins A or C, or iron, calcium, protein, or fiber

high

food that contains 20% or more of the daily value for a particular nutrient

How do you obtain the epidemiological data of the nutritional conditions of the US populations?

from population surveys

Food frequency can give a

general picture of a person's typical pattern of food intake

Food composition tables are generated by

government and industry laboratories and can provide more extensive info of food composition

The healthy people initiatives established a set of

health promotion and disease prevention objectives for the US population.

oils are

healthy fats, so they are not considered empty calories

Food Guides

help people choose food that make up a healthy diet

Daily values help consumers determine

how a food fits into their overall diet.

New labeling regulations will require food establishment with 20 or more locations to

include calorie content info on menus and menu boards, and make available in writing other nutrient infor upon request. When requested, all restaurants must provide nutritional info when a claim is made about a menu item's nutritional content or health benefits

RDA is a target for

individual intake

AMDR allows flexibility in food choices based on

individual references while still providing a diet that minimizes disease risk

The Choice (exchange) lists can be used to design diets to meet

individual tastes and preferences at specific energy and macronutrient levels

Why is information about the life stage important

info about the life stage is important when assessing nutritional status because nutrient needs vary at different stages

Als are estimates when there is

insufficient scientific evidence to set an EAR and to calculate an RDA

What does it mean when an Al rather than an RDA is set?

it means this nutrient need more research for its requirements

second stage of deficiency is declining nutrient stores in the body. Decrease stores and tissue levels

laboratory test can assess nutrient levels in the blood, urine and tissues. Anthropometric measures that assess body weight and body fat can be used to monitor energy stores-- assess body weight and composition

lean and extra lean

lean- less than 10g of fat and less than 95mg of cholesterol per serving and per 100g extra lean: food contains less than 5 g of fat, less than 2 g of saturated fat, and less than 95mg of cholesterol per serving and per 100g

Moderation involves

limiting portion sizes choose nutrient dense foods balance calories consumed with calories expended

oils are fats that are

liquid at room temp; they come from plants and fish. Oils are rich in unsaturated fats, which help protect against heart disease

Support healthy eating pattern for all

make community better

Acceptable Macronutrient Distribution Ranges AMDR

makes recommendations for the proportions of carbohydrate, fat, and protein that make up a healthy diet. These recommended are expressed as ranges because healthy diets can be made up of many different proportions of carbohydrate, protein, and fat

Total fat, saturated fat, and cholesterol is the

maximum recommended amount for these you want to select foods with a low % daily value

Laboratory measurements

measurements of nutrients or their by products in body cells or fluids such as blood and urine can be used to detect nutrient deficiencies and excesses. laboratory data can also be used to evaluate risk for nutrition related chronic diseases

food use or disappearance is estimated by

measuring what food is sold.

a daily value of 5% or less indicates that

most food is low in that nutrient.

Significant scientific agreement standard

most stringent These health claims are authorized after an extensive review of the scientific evidence

variety is important for healthy diets because

no one food or food group provides all the nutrients and food components the body needs

Is the safety of dietary supplements evaluated by the FDA before they are marketed?

nope

are food labels available for all foods?

nope. food labels provide info only for some nutrients

structure/ function claims are

not approved by the FDA. structure/ function claims described the role of a nutrient or dietary ingredient in maintaining normal structure of functions in humans

current dietary guidance focuses on intakes that will avoid

not only nutrient deficiencies but also avoid excesses and prevent chronic diseases in the majority of healthy persons

symptoms such as dry skin, cracked lips or lethargy may indicate

nutrient deficiency, but these types of symptoms are nonspecific and may be due to factors unrelated to nutritional status

DRI addresses both

nutrient intake and energy intake and includes values that are appropriate for people of different genders and stages of life

The ingredients section of the label lists the

nutrients of the product in order of their prominence by weight

reduces is about a

nutritionally altered product

reduced

nutritionally altered product contains 25% less of a nutrient or of energy than the regular or reference product

For fat, we should shift

oil in place of solid fat to reduce saturated fat intakes

What is the shift of focus of Dietary Guidance?

overt nutrient deficiencies are now rare in the US. but the incidence of nutrition-related chronic diseases, such as heart disease, diabetes, osteoporosis, and obesity has increases

DRI takes into account

physiological differences that affect the nutrient needs of men and women, infants, children, adolescents, adults, older adults, and pregnant and lactating women

HEI score under 51

poor diet

Potatoes in Choice vs Myplate

potato is carbs in choice-- same amount of energy, carbs, protein and fat as bread or rice potato is vegetable in myplate because good vitamin, minerals, and fiber

Recommended intakes in the original RDA was based on amounts that

prevents nutrient deficiences

free

product contains no amount of, a trivial amount of fat, saturated fat, cholesterol, sodium, sugars or calories. less than 0.5g per serving

Dietary supplements labels must

provide directions for use and information about ingredients that are not nutrients and for daily values have not been established

Fact Panels

provided nutritional information about packaged foods

Qualified health claims must have a what with them

qualified health claims must be accompanied by a statement explaining that there is emerging but not established evidence so they do not mislead the consumer

Are raw fruit, vegetables and seafood required to be labeled?

raw fruit, vegetables, and seafood are currently not required to carry individual labels. However, FDA has asked grocery stores to voluntarily provide nutrition info for raw fruits, vegetables, and seafood most frequently eaten

Dietary Reference Intakes are

recommendations for the amounts of energy, nutrients, and other food components that healthy people should consume in order to stay healthy, reduce the risk of chronic disease, and prevent deficiencies

The supplement facts panels lists the

recommended serving size and the name and quantity of each ingredient per serving

Food dairy or food intake record

record all the foods and drinks consumed for a set period of time. typically this is done for two to seven days, including at least one weekend day.

The healthy eating plate food guide recommends limiting

red meat, refined grains, dairy and avoiding sugary drinks, trans fat, and processed meat

Health claims refers to

relationship between a food, food component, or dietary supplement ingredient and the risk of a disease or health related condition RELATE FOOD TO DISEASE

Tolerate Upper Intake Levels ULS

represents the maximum level of daily intake of a nutrients that is unlikely to pose a risk of adverse health effects to almost all individuals in the specified group

Good Manufacturing Practice regulations

requires manufacturers to test their products to endure identity, purity, strength, and composition

All health claims are

reviewed by the FDA

Existing health conditions can impact nutritional health.

some conditions, such as arthritis, affects the ability to acquire and prepare food. other conditions affect the kinds of foods that should be consumed or the way nutrients are handled by the body

DRI provides recommendations for

specific amounts of nutrients and food components

Dietary supplements must carry a

standard label that meets the specification of the Dietary Supplement health and Education Act of 1994

USP symbol indicates that the

supplement has been verified as manufactured according to the quality, purity, and potency standard set by the USP convention

MyPlate Daily Checklist

tells you how much food to eat from each food group and how much saturated fat, sodium and added sugars can be included in your diet without exceeding the recommended limits

a daily value of 20% or more indicates

that the nutrient is high in nutrient in the food

What are the Als based on

the Als are based on observed and experimentally determined approximations of the average nutrient intake by a healthy population

MyPlate translates

the Dietary Guidelines recommendations into choices that make up a healthy dietary and lifestyle pattern

How are the EAR and RDA for a nutrient determined?

the EAR and RDA for a nutrient is determined by the amount of nutrient required by different individuals in a population group and plotting all the values

Who reviews ALL of the health claims

the FDA!

How can structural/function claim be confusing?

the HEALTH claims "lowers cholesterol" requires FDA approval. The structure/function claim "heals maintain normal cholesterol levels" does not

the percent daily value is

the amount of a nutrient in a foods as a percentage of the recommendation for a 2000kcal diet

MyPlate suggests

the amounts and types of food from five food groups to meet the recommendations of the Dietary Guidelines. Five food groups of myplate include: Grains, Veges, Fruits, Proteins and Dairy

How are the choice lists designed?

the choice lists are designed so that foods within each group have similar amounts of calories, carbs, proteins, and fats

food disappearance surveys estimates

the food available to a population is estimated using food disappearance surveys. food disappearance survey estimates the food available to a population; provide year to year comparisons, and identify trends in the diet

The information generated by computer diet analysis is useful only if

the info in entered correctly and interpreted accurately

How is the nutritional status of a population monitored?

the nutritional status of a population is monitored by examining and comparing trends in food intake and health. This is done by interviewing individuals within the population to determine what food is actually consumed and by collecting info on health and nutritional status

daily values are based on two sets of standards

the reference daily intakes (RDI) and the Daily reference values (DRVs)

Who is responsible for ensuring the validity of these claims?

the responsibility for ensuring the validity of these claims rests with the manufacturer, the FDA, or, in case of adversing, with the Federal Trade Commission

DRI graph

the resulting plot is a bell shaped curve. a few individuals in the group only need a small amount of the nutrient, a few need a larger amount, and the majority need an amount that falls between the extremes

What is the Serving Size?

the serving sizes listed on the nutrition facts panels are standardized to allow comparison to be made easily between products. it will be updated

The Healthy People Initiative

the set of health promotion and disease prevention objectives is designed to 1. increase the quality and length of healthy lives for the population as a whole 2. eliminate health disparities among different segments of the population

Qualified health claims

there is emerging but not well established evident for a relationship between a food, food component, or dietary supplement and reduced risk of a disease or health related condition.

Bad thing about food disappearance survey

they tend to overestimate actual intake because they do not consider losses that occur during processing, marketing, and home use. ALSO food disappearance survey do not consider how food is distributed throughout the population

altered biochemical or physiological functions

this could be low enzyme activities or reduced amounts of regulatory or structural molecules Lab tests: can assess nutrient-dependent functions in the body

24 hour recall

this is the most common method of assessing dietary intake in which a trained interviewer asks a person to recall exactly what he or she ate during the preceding 24 hour period. This is a detailed description of all food and drink, including descriptions, of cooking methods and brand names of products is recorded the 24 hour Recall survey can be used on a large number of people is a short time an can be conducted over the telephone

inadequate intake

this may be dues to deficient diet, poor absorption, increased need, or increased losses from the body

Food records created as individuals consume their meal can be very reliable and provide detailed info, but they are

time consuming for participants and can be costly and time consuming to analyze

saturated, and other solid fas and added sugars contribute

to empty calories

A healthy eating pattern limits

trans fat, saturated fats, added sugar an sodium

How do you obtain a more precise analysis of nutrient intake?

use info on nutrient composition of foods from food labels, food composition tables, and computer databases

low

used for foods that can be eaten frequently without exceeding the daily value for fat, saturated fat, cholesterol, sodium or calorie. For fat: 3g per serving or less. Low cholesterol means 20mg or less per serving

high potency

used on foods or supplements to describe individual vitamins or minerals that are present at 100% or more of the daily value Or on multi-ingredient foods or supplement products that contains 100% or more of the daily value for at least 2/3 of the vitamins and minerals present in significant amounts

Fresh

used on foods that are raw and have never been frozen or heated and contain no preservatives

Antioxidant

used to describe foods or supplements that are a "good source of" or "high in" a nutrient for which there is an established Daily Value and for which there is scientific evidence of its function as an antioxidant

How do we monitor the nutritional status?

using NHANES

A healthy eating pattern includes

vegetables from all subgroups: dark green, red and orange, legumes, starchy and other fruits, especially full fruits whole grains (at least half) fat free or low fat dairy variety of protein foods, seafood, lean meats, and poultry eggs, legumes, and nuts, seeds and soy products oil

dietary supplements can include

vitamins, minerals, herbs, botanicals, or other plant derived substances, amino acids, enzymes, concentrates and extracts

Dietary standards can not be used to identify

whether a specific person has a nutritional deficiency or excess

More

whether altered or not, contains a nutrient that is at least 10% of the daily value more than the reference food

Revised Nutritional Facts Panels (7 changes)

1. standard serving sizes will be updated based on what people actually eat, not what they should eat. This info on standard servings per container will also be in larger, bolder font. 2. the calories per serving will be more prominent to highlight this information, which is important to address current public health concerns such as obesity, diabetes, and heart disease 3. the % daily values will be listed in front of the nutrients and the daily values used to calculate the % daily values will be updated 4. info about the amounts of nutrients that should be limited will include added sugars 5. info on the nutrients that tend to be low in the diet will include potassium and vitamin D along with iron and calcium 6. vitamin A and C will not be required. Actual amounts of those nutrients as well as % daily values will be included 7. a new footnote will more clearly explain the meaning of % daily values

The carbs group of the choice list

1. starches 2. fruits 3. milk 4. vegetables IT also defines a list of other high carbohydrate foods and indicates how to fit these foods into a diet plan

What is the three main goals of DRI?

1. stay healthy 2. prevent deficiency 3. prevent chronic disease

The healthy eating plate includes food groups of

1. whole grains 2. unsweentened beverages 3. oils 4. fruits 5. vegetables 6. healthy protein choices

An individual who carefully follows the dietary guidelines would have an HEI score of

100

MyPlate recommends at least

150 min of activity each week to help balance food and physical activity and includes limits for dietary sodium, saturated fats and added sugars

Dietary Guidelines are for Americans

2 years of age and older

What is the most common method to measure dietary intake?

24 hour recall

What method of the dietary intake can be used on a large number of people in a short time?

24 hour recall

healthey BMI is

25 or below

DRI includes how many types of nutrient intake recommendations and how many energy intake recommendations

4 nutrient and 2 energy nutrient: 1. EAR 2. RDA 3. Al 4 UL Energy 1. EER 2. AMDR

According to AMDR, a healthy diet for adults contains from

45-65% carbs 10-35% proteins 20-35% fats Essential FA: 5-10% for Linoleic and 0.6 to 1.2% for alpha-linolenic

MyPlate includes recommendations about the amounts of oils

6 teaspoons that should be included in your diet

physical exam

A careful physical exam can detect the symptoms of, and risk factors for, nutrition related diseases. In a physical exam, all areas of the body including the mouth, skin, hair, eyes, and fingernails are examined for indications of poor nutritional status

Food Frequency Questionaire

A food frequency questionnaire lists a variety of foods, and the consumer is asked to estimate the frequency with which he or she consumes each item or food group.

Medical History

A medical history is an important component of a nutritional assessment because dietary needs depend on genetic background, life stage, and health status

How to assess an individual's nutritional status?

ABCDE 1. anthropometry 2. Biochemical 3. Clinical trials 4. dietary intakes 5. environmental

Nutrient Content claims are defined by the

FDA

Healthy Eating Index HEI

HEI developed by USDA is a measure of how well a diet conforms with the recommendations of the dietary guidelines and myplate. the HEI provides an index that summarizes overall diet quality by scoring 12 components of the diets

How is the healthy people initiative working toward reducing the number of cancer and heart disease deaths and prevalence of obesity in adults?

Healthy people are promoting active lifestyles and diets that follow the myplate recommendations

what is the application of NHANES?

NHANEs provides health professionals and policy makers with data needed to examine 1. incidences of major diseases and health conditions such as cardiovascular disease, diabetes, obesity, osteoporosis, and cancer 2. identify and monitor trends in medical conditions and risk factors 3. identify emerging public health issues so that the appropriate public health policies and preventive interventions can be developed 4. provides info on the prevalence and trends of risk factors and other key health behaviors, including alcohol use, tobacco use and exposure, drug use, sexual experience, immunization histories and physical activity 5. used to develop growth standards for children and were instrumental in reducing the manufacture and sale of lead-containing products

Does FDA approve structural/functional claim?

NO!

How the nutritional health of a population is assessed?

National Nutrition Monitoring and Related Research Program is responsible for providing an ongoing description of nutrition conditions in the population by collecting info about food availability and consumption; food composition; and eating behaviors,health and nutritional state of the population

ONLY claim that do not need FDA approval is

Structural/Function Claim