module 2

Moderation

Avoiding overconsumption of any food or food group; portion sizes

Variety

Eating different types of foods within each food group

Balance

Incorporating foods from all food groups into your daily plan; balancing calories consumed with calories expended during physical activity

3 key dietary principles of the 2020-2025 Dietary Guidelines for Americans

MEET NUTRITIONAL NEEDS PRIMARILY FROM FOODS AND BEVERAGES CHOOSE A VARIETY OF OPTIONS FROM EACH FOOD GROUP PAY ATTENTION TO PORTION SIZE

The Food and Drug Administration(FDA)

Regulates food labeling required for most packaged foods

Food Safety and Inspection Service of the USDA

Regulates the labeling of meat, poultry and fresh eggs

To which segment(s) of the U.S. population do the 2020-2025 Dietary Guidelines for Americans guidelines apply

The 2020-2025 Dietary Guidelines provides four overarching Guidelines that encourage healthy eating patterns at each stage of life and recognize that individuals will need to make shifts in their food and beverage choices to achieve a healthy pattern

Estimated Average Requirement (EAR)

The value assigned to a nutrient that would meet the needs of 50 percent of the people of a specific age or gender. It is used only by federal agencies for research and policy making.

empty calories

calories that have little or no nutrient content

20% DV or more

high in food product

Describe the 3 components of a healthy eating plan.

incorporates a variety of foods that include balance and moderation to help maintain a healthy body weight

5% DV or less

low in food product

nutrient dense foods

nutrient content of food relative to its calories

Tolerable Upper Intake Level (UL)

the highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group; was established in response to potential toxic levels of nutrients being consumed, particularly by those taking dietary supplements or consuming foods with nutrients added to them

Adequate Intake (AI)

the value assigned to a nutrient if some scientific evidence is available but not quite enough to establish a recommendation with certainty; used to make recommendations for healthy individuals for nutrients with no RDA

Nutrient content claims

• Claims approved by the FDA that describe the level of a nutrient in a food item o"High" o"Good Source" o"Reduced"or"less" o"Free" - sugar-free, fat-free, etc. o"Low" - low-fat, low-sodium, etc.

Structure/Function Claims

•Commonly seen on dietary supplements •Describe an association between a nutrient or food component and the structure or function in the body •Unlike the health claims, structure/functions claims: do not need to be pre approved by the FDA •Must include a disclaimer on label

Nutrition Facts label

•Describes nutritional content of food products •Required on food labels(some foods exempt) •Can assist with meal planning

the different sets of values that comprise the DRIs.

•Estimated Average Requirement (EAR) •RDA •Adequate Intake (AI) •Tolerable Upper Intake Level (UL)

What evidence-based resource(s)/guidance document(s) are intended to be used by policymakers and nutrition and health professionals to help individuals and their families consume a healthy, nutritionally adequate dietary pattern?

•Estimated Average Requirement- used only by federal agencies for research and policy making; applied to epidemiological studies or community nutrition programs

describe the 4 primary guidelines of the 2020-2025 Dietary Guidelines for Americans

•Follow a healthy dietary pattern at every life stage •Customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations •Focus on meeting food group needs with nutrient-dense foods and beverages, and stay within calorie limits. •Limit foods and beverages higher in added sugars, saturated fat, and sodium, and limit alcoholic beverages.

Estimated Energy Requirement(EER)

•General recommendation for how many calories a person should consume in a day •Influencing factors: Age, Gender, Height, Weight, Level of physical activity

What are the 3 basic types of label claims allowed on food products?

•Health Claims •Nutrient Content Claims •Structure/Function Claims

MyPlate

•Personalized meal plan •Meet DRIs •Emphasize variety, moderation, balance(DGA) •SuperTracker allows you to enter personalized information to receive an individualized meal plan; number of servings from each food group

Acceptable macronutrient distribution range

•Recommendations for amount of calories from carbohydrates, fats, and proteins are provided under this •balance nutrient intake, reduce risk of chronic conditions •protein: 10-35%, fat: 20-35%, carbs: 45-65%

What evidence-based resource(s)/guidance document(s) can be used by consumers as aids to make decisions about nutritious food choices and patterns?

•Recommended Dietary Allowance- used for diet planning for individuals and is foundation of DRI •Estimated Energy requirement - general recommendation for how many calories a person should consume •Acceptable macronutrient distribution range - balance nutrient intake, reduce risk of chronic conditions •MyPlate - daily plan for food intake

Health Claims

•Statements made about a product that link it or some of its ingredients to a reduced risk of disease •Authorized Health Claims -supported by extensive scientific evidence and experts in the scientific community •Qualified Health Claims -supported by scientific body of experts and based on emerging scientific evidence •Authoritative Health Claims - claims backed and requested by body of scientific experts with the U.S. government or the National Academy of Sciences

purpose of Dietary Reference Intakes (DRIs)

•designed for healthy people and are categorized based on age group and life stage •used to assess and improve the nutritional status of Americans •Interpret food consumption records of populations •Establish standards for food assistance programs and plan school menus •To establish guidelines for nutrition labeling

recomended dietary allowance

•the recommended intake required to meet the daily nutrient needs for 97-98 percent of all individuals in a given age or gender group; level based on the EAR of nutrient. •used for diet planning

List differences between the current nutrition facts label and the proposed nutrition facts label

•total calories bigger •serving size a little bigger •calories from fat gone bc its not amount of fat, its type of fat •new added sugars •change in some nutrients required (calcium, vitamin d, potassium, iron) •DV updated