Chapter 2 - Nutrition Guidelines & Assessment

Describe how the exchange system works and why people with diabetes might use it.

-helps people with diabetes plan diets that provide consistent levels of energy and carbs.

Ingredients on label

-must be listed by common or usual name, in descending order by weight; thus, the first ingredient listed is the primary ingredient in that food product. -when the ingredient list includes the artificial sweetener aspartame, it also displays a warning statement. Also, preservatives and other additives in foods must be listed, along with an explanation of their function.

List and define four main Dietary Reference Intake categories.

1. Estimated Average Requirement (EAR) 2. Recommended Dietary Allowance (RDA) 3. Adequate Intake (AI) 4. Tolerable Upper Intake Level (UL)

Overarching concept of Dietary Guidelines for Americans

1. Maintain calorie balance over time to achieve and sustain a healthy weight. To lower the number of overweight and obese children and adults, many Americans would benefit from a decrease in calorie consumption and an increase in calorie expenditure each day. 2. Focus on consuming nutrient-dense foods and beverages. An eating pattern that frequently includes foods that are low in nutrients and high in calories (unhealthy) will often take the place of more nutrient-dense (healthier) foods in one's diet. In a healthy eating pattern, the majority of foods should be those foods and beverages that have a high nutrient content; foods with a low nutrient density should be limited.

List five mandatory components found on all food labels.

1. Statement of identity 2. Net contents of the package 3. Name & address of manufacturer, packer or distributor 4. Ingredients 5. Nutrition info

The standard Nutrition Facts panel shows information on which nutrients?

1. Vit. A 2. Vit. C 3. calcium 4. iron

Define three types of claims that might be found on food labels.

1. nutrient content claims 2. health claims 3. qualified health claim 4. structure/function claim

Food & Nutrition Board

A board within the Institute of Medicine of the National Academy of Sciences. It is responsible for assembling the group of nutrition scientists who review available scientific data to determine appropriate intake levels of the known essential nutrients.

nutrient density

A description of the healthfulness of foods. Foods high in nutrient density are those that provide substantial amounts of vitamins and minerals and relatively few calories; foods low in nutrient density are those that supply calories but relatively small amounts of vitamins and minerals (or none at all).

24-hour dietary recall

A form of dietary intake data collection. The interviewer takes the client through a recent 24-hour period (usually midnight to midnight) to determine what foods and beverages the client consumed.

dietary reference intakes (DRIs)

A framework of dietary standards that includes Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL).

statement of identity

A mandate that commercial food products prominently display the common or usual name of the product or identify the food with an "appropriately descriptive term." The statement of net package contents must accurately reflect the quantity in terms of weight, volume, measure, or numerical count. Information about the manufacturer, packer, or distributor gives consumers a way to contact someone in case they have questions about the product.

skinfold measurements

A method to estimate body fat by measuring with calipers the thickness of a fold of skin and subcutaneous fat.

Nutrition Facts

A portion of the food label that states the content of selected nutrients in a food in a standard way prescribed by the Food and Drug Administration. By law, Nutrition Facts must appear on nearly all processed food products in the United States.

food frequency questionnaire (FFQ)

A questionnaire for nutrition assessment that asks how often the subject consumes specific foods or groups of foods, rather than what specific foods the subject consumes daily. Also called food frequency checklist.

Nutrition Recommendations for Canadians

A set of scientific statements that provide guidance to Canadians for a dietary pattern that will supply recommended amounts of all essential nutrients while reducing the risk of chronic disease.

Daily Values (DV)

A single set of nutrient intake standards developed by the Food and Drug Administration to represent the needs of the "typical" consumer; used as standards for expressing nutrient content on food labels.

Nutrition Labeling and Education Act (NLEA)

An amendment to the Food, Drug, and Cosmetic Act of 1938. The NLEA made major changes to the content and scope of the nutrition label and to other elements of food labels. Final regulations were published in 1993 and went into effect in 1994.

MyPlate

An educational tool that translates the principles of the Dietary Guidelines for Americans and other nutritional standards to help consumers in making healthier food and physical activity choices.

health claim

Any statement that associates a food or a substance in a food with a disease or health-related condition. The FDA authorizes health claims.

recommended nutrient intakes (RNIs)

Canadian dietary standards that have been replaced by Dietary Reference Intakes.

food groups

Categories of similar foods, such as fruits or vegetables.

weighted food records

Detailed food records obtained by weighing foods before eating and then weighing leftovers to determine the exact amount consumed.

food records

Detailed information about day-to-day eating habits; typically includes all foods and beverages consumed for a defined period, usually three to seven consecutive days.

Estimated Energy Requirement (EER)

Dietary energy intake that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity consistent with good health.

recommended

Dietary standards are values for individual nutrients that reflect ___ intake levels. These values are used for planning and evaluating diets for groups and individuals.

calorie needs

Each food group in MyPlate has a recommended daily amount based on ___ ___. A variety of foods from each group can supply all the nutrients.

dietary intake

Evaluate diet for nutrient (e.g., fat, calcium, protein) or food (e.g., number of fruits and vegetables) intake

Canada's Guidelines for Healthy Eating

Key messages that are based on the 1990 Nutrition Recommendations for Canadians and that provide positive, action-oriented, scientifically accurate eating advice to Canadians.

daily values

Label information not only provides the gram or milligram amounts of the nutrients present, but also gives a percentage of ___ ___ so that the consumer can compare the amount in the food to the amount recommended for consumption each day.

food labels

Labels required by law on virtually all packaged foods and having five requirements: (1) a statement of identity; (2) the net contents (by weight, volume, or measure) of the package; (3) the name and address of the manufacturer, packer, or distributor; (4) a list of ingredients; and (5) nutrition information.

exchange lists

Lists of foods that in specified portions provide equivalent amounts of carbohydrate, fat, protein, and energy. Any food in an Exchange List can be substituted for any other without markedly affecting macronutrient intake.

nutrition assessment

Measurement of the nutritional health of the body. It can include anthropometric measurements, biochemical tests, clinical observations, and dietary intake, as well as medical histories and socioeconomic factors.

ABCDs of nutrition assessment

Nutrition assessment components: anthropometric measurements, biochemical tests, clinical observations, and dietary intake.

evaluations

Nutrition assessment involves four major ___: anthropometric measurements, biochemical tests, clinical observations, and dietary intake.

overall health

Nutrition assessment is a process of determining the ___ ___ of a person as related to nutrition.

nutrition labeling and education act of 1990

Nutrition information, label statements, and health claims are specifically defined by the regulations that were developed after passage of the ___ ___ ___ ___ ___ ___ ___.

undernutrition

Poor health resulting from depletion of nutrients caused by inadequate nutrient intake over time. It is now most often associated with poverty, alcoholism, and some types of eating disorders.

Acceptable Macronutrient Distribution Ranges (AMDRs)

Range of intakes for a particular energy source that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.

diet history

Record of food intake and eating behaviors that includes recent and long-term habits of food consumption. Conducted by a skilled interviewer, the diet history is the most comprehensive form of dietary intake data collection.

fortify

Refers to the addition of vitamins or minerals that were not originally present in a food.

equal amounts

Servings for each food in the Exchange Lists are grouped so that ___ ___ of carbohydrate, fat, and protein are provided by each choice.

dietary standards

Set of values for recommended intake of nutrients.

What is the purpose of the "% Daily Value" listed next to most nutrients on food labels?

The Daily Values (DVs) are a set of dietary standards used to compare the amount of a nutrient (or other component) in a serving of food to the amount recommended for daily consumption

Dietary Guidelines for Americans, 2010

The Dietary Guidelines for Americans are the foundation of federal nutrition policy and are developed by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS). These science-based guidelines are intended to reduce the number of Americans who develop chronic diseases such as hypertension, diabetes, cardiovascular disease, obesity, and alcoholism.

diabetic

The Exchange Lists are a diet-planning tool most often used for ___ or weight-control diets.

dietary guidelines for americans

The ___ ___ ___ ___ gives consumers advice regarding general components of the diet.

dietary reference intakes

The ___ ___ ___ are the current dietary standards in the United States and Canada. The DRIs consist of several types of values: EAR, RDA, AI, UL, EER, and AMDR.

diet-planning principles

The ___-___ ___ of adequacy, balance, calorie (energy) control, nutrient density, moderation, and variety are important concepts in choosing a healthful diet.

Food & Drug Administration (FDA)

The federal agency responsible for ensuring that foods sold in the United States (except for eggs, poultry, and meat, which are monitored by the USDA) are safe, wholesome, and labeled properly. The FDA sets standards for the composition of some foods, inspects food plants, and monitors imported foods. The FDA is an agency of the Department of Health and Human Services (DHHS).

U.S. Department of Agriculture (USDA)

The government agency that monitors the production of eggs, poultry, and meat for adherence to standards of quality and wholesomeness. The USDA also provides public nutrition education, performs nutrition research, and administers the WIC program.

Estimated Average Requirement (EAR)

The intake value that meets the estimated nutrient needs of 50 percent of individuals in a specific life-stage and gender group.

overnutrition

The long-term consumption of an excess of nutrients. The most common type of overnutrition in the United States results from the regular consumption of excess calories, fats, saturated fats, and cholesterol.

requirement

The lowest continuing intake level of a nutrient that prevents deficiency in an individual.

Tolerable Upper Intake Levels (ULs)

The maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed.

recommended dietary allowances (RDAs)

The nutrient intake levels that meet the nutrient needs of almost all (97 to 98 percent) individuals in a life-stage and gender group.

Adequate Intake (AI)

The nutrient intake that appears to sustain a defined nutritional state or some other indicator of health (e.g., growth rate or normal circulating nutrient values) in a specific population or subgroup. AI is used when there is insufficient scientific evidence to establish an EAR.

U.S. Department of Health and Human Services (DHHS)

The principal federal agency responsible for protecting the health of all Americans and providing essential human services. The agency is especially concerned with those Americans who are least able to help themselves.

nutrient content claims

These claims describe the level of a nutrient or dietary substance in the product, using terms such as good source, high, or free.

structure/function claims

These statements may claim a benefit related to a nutrient-deficiency disease (e.g., vitamin C prevents scurvy) or describe the role of a nutrient or dietary ingredient intended to affect a structure or function in humans (e.g., calcium helps build strong bones). *As long as the label does not claim to diagnose, cure, mitigate, treat, or prevent a disease, a manufacturer can claim that a product "helps promote immune health" or is an "energizer" if some evidence can be provided to support the claim.

enrich

To add vitamins and minerals lost or diminished during food processing, particularly the addition of thiamin, riboflavin, niacin, folic acid, and iron to grain products.

clinical observations

Why: Assess change in skin color and health, hair texture, fingernail shape, etc. What: Assessment by evaluating the characteristics of well-being that can be seen in a physical exam. Nonspecific, clinical observations can provide clues to nutrient deficiency or excess that can be confirmed or ruled out by biochemical testing.

biochemical tests

Why: Measure blood, urine, and feces for nutrients or metabolites that indicate infection or disease What: Assessment by measuring a nutrient or its metabolite in one or more body fluids, such as blood and urine, or in feces. Also called laboratory assessment.

anthropometric measurement

Why: Measure growth in children; show changes in weight that can reflect diseases (e.g., cancer, thyroid problems); monitor progress in fat loss What: Measurements of the physical characteristics of the body, such as height, weight, head circumference, girth, and skinfold measurements. Anthropometric measurements are particularly useful in evaluating the growth of infants, children, and adolescents and in determining body composition.

nutrition information

___ ___ on food labels can be used to determine a more healthful diet.

MyPlate

___ is a graphic representation of a food guidance system that supports the principles of the Dietary Guidelines for Americans.

What are the recommended amounts for each food group of MyPlate for a 2,000-calorie diet?

grains- 6 oz. veggies- 2.5 cups fruits- 2 cups dairy- 3 cups protein- 5.5 oz. oils- 6 tsp.