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
