Module 2: DRI and Dietary Guidelines

Estimated Energy Requirement (EER)

Age, gender, weight, height, levels of physical activity.

1997

Dietary Reference Intakes (DRI) was intro. and replaced RDAs. The DRI values were revised in the years 2001, 2002, and 2004 by Food and Nutrition Board of National Academy of Sciences.

Discretionary Calories Allowance

The calories remaining after one has met recommended intake levels w/ healthy choices from all the food groups.

1940

U.S. Dept. of Agriculture (USDA) est. 1st recommendations, Recommended Daily Allowances (RDAs), for specific amounts of nutrients-prevented deficiencies.

Estimated Average Requirement (EAR)

1) Evaluate adequacy of a population's nutrient intake. Nutrient intakes estimated to meet the needs of 50% of healthy individuals within a gender and life-stage group. Used to assess population's nutrition adequacy but not for an individual's intake.

Recommended Dietary Allowance (RDA)

2) Used by individuals as a goal for nutrient intake. Nutrient intakes sufficient to meet the needs of healthy individuals (97.5) within a gender and life-stage group. Set higher than EARs. Amounts of nutrients and food components that will meet the needs of most healthy people. Amounts people should consume on average over several days or weeks.

Adequate Intakes (AI)

3) No RDA available. Nutrient intakes used when not enough data are available to set RDAs. Estimation of amounts needed to sustain health. Based on what healthy people typically eat. Amounts people should consume on average over several days or weeks.

Tolerable Upper Intake Levels (ULs)

4) Safe upper intake limit. Max. daily nutrient intakes unlikely to pose health risks for almost all individuals w/in a gender or life-stage group. Depending on nutrient, __ is set for all sources, for supplements, or fortified foods. Not enough data are available to set __ for all nutrients.

Acceptable Macronutrient Distribution Ranges (AMDR)

Carbohydrate: 45 - 65%. Protein: 10 - 35%. Fat: 20 - 35%

Oils

Consume the recommended amounts of healthy liquid fats. Includes ____ that are liq. at room tempt. come from plants (except coconut and palm) and from some fish. Foods that are mainly ____ include mayo., certain salad dressings, and soft margarine w/ no trans fats. Servings in gen.: 1 tsp. of ___ is one serving. Nutrients _____ provide vit. E, MUFAS, and PUFAs, which contain essential fatty acids. Health benefits and implications: plant and fish ____ promote heart health. Over consuming linoleic acid which is dominate in most plant ____ can increase cancer risk.

Exchange Lists

Developed in the 1950s for diabetics. Use expanded to plan diets for anyone watching calorie intake; meal planning, calorie control, meeting the AMDRs & DRIs. Foods in the same _________ _____ have similar amounts of energy, carbohydrate, protein, and fat per serving. Foods on a list can b exchanged with other foods on the list. E.g.: 1 slice of bread = 1/4 of large bagel.

1980

Dietary Guidelines for Americans intro. to make food and lifestyle recommendations. Early food guide have evolved into food pyramid, and standardized food labels have been developed.

Chemical

Food composition tables & databases provide the _______ composition of foods.

Patterning

Identify the appropriate food group for the food. Determine the number of equivalents consumed using formula: Number of equivalents = amount eaten / amount of an equivalent.

Empty Calories

Limit foods and beverages w/ solid fat and added sugars.

MyPlate Guidelines

USDA's most recent food guide. Illustrates proportions of five food groups: grains, veggies, fruits, protein, dairy. Grains (G) make at least half of your grains; whole grain (WG). Veggies (V) Make 1/2 your plate fruits and veggies; choose a variety of veggies from the five subgroups. Fruits (F) Make 1/2 your plate; fruits and veggies; choose a variety of whole, fresh fruit. Protein Foods (PF) choose lean or low-fat meats; choose fish (8oz per week), nuts, and seeds freq. instead of meat or poultry. Dairy (D) choose fat free or low fat (1%).

Solid Fats

_____ ___ are solid at room temp., like butter and shortening._____ ____ come from many animal foods, can be made from veggie oils through hydrogenation, and are found naturally in coconut and palm plant foods. Part of empty calories.

Added Sugars

_____ ______ are sugars and syrups that are added to foods / beverages during processing or preparation. This does not include naturally occurring sugars such as those that occur in milk and fruits.

Dietary Reference Intakes (DRI)

_______ ________ _______ are standards to guide safe & adequate intakes of essential nutrients for healthy humans. Sick individuals have different needs. Purpose : to promote health, decrease chronic disease risk, and prevent deficiencies. Set for each gender and various life stages. ____ components: 1. Recommended Daily Allowances (RDAs) 2. Adequate Intakes (AIs) 3. Tolerable Upper Intake Levels (ULs) 4. Acceptable Macronutrient Distribution Ranges (AMDRs) 5. Estimated Energy Requirements (EERs) 6. Physical Activity (PA). ___ are optima nutrient levels to consume each day. There is a ___ for exercise. It is greater than or equal to 60 minutes cumulative moderate exercise/day.