Nutrition CH 2

Academy of Nutrition and Dietetics Principle to Diet and Health

1. be realistic 2. be adventurous 3. be flexible 4.be sensible; keep favorite food in smaller portion 5. be active

Nutrient Density

Amount of a nutrient in a serving of food divide by daily recommended intake. Calories in a serving of food divide by daily calorie need. Then compare both. (Holds kcal constant)

Energy Density

Compare a food's calorie content per gram weight of food. (holds weight/volume constant) Low energy density food help a person feel full, whereas, high energy density food must be eaten at a large quantity to feel full

Structure/Function Claims

Describe how a nutrient affects human body structure or function, do not focus on risk reduction. FDA does not approve or authorize.

Nutrient Content Claims

Describe the nutrients in a food. (low in fat, rich in Vit. A, 0 cal) monitored by FDA

Food and Nutrition Board

Developed when young men are being rejected from military. Recommend adding 35 mg/day to RDA for vitamins C for smokers.

Estimated Energy Requirement

Estimate of energy (kcal) intake needed to match the energy use of an average person in a specific life stage.

Dietary Guidelines

Foundation of US government's nutrition policy and education. They reflect what scientific expert believe is the most accurate and up to date scientific knowledge about nutritious diet, physical activity, and related healthy lifestyle choices. Promote the consumption of food to meet nutrient needs.

Daily Values (DV)

Generic nutrient standard used on Nutrition Fact labels' comprises of RDI and DRV. Set for 4 groups: infants, toddlers, pregnant or lactating women, and people age over 4. Calculated on a 2000 and 2500 calorie diet.

Daily Reference Values (DRVs)

Generic nutrient standards set for energy producing nutrients. 30% fat , 60% carbs , 10% sat fat, 10%protein AND 11.5g/kcal fiber rule. ( cholesterol, sodium, and potassium)

Reference Daily Intakes (RDI)

Generic nutrient standards set for vitamins and minerals (Except Na and K) based on 1968 RDA

Empty-Calorie Foods

High in sugar and or fat but few other nutrients

MyPlate

Make half of plate fruits and vegetables Make grains a little bit more than 25% of the plate, and half of grain consume should be whole grain. The rest of the plate is protein. One cup of dairy product. (Balancing calories, foods to increase and reduce).

Tolerable Upper Intake Level (UL)

Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage. ( except for niacin, mg, nickel, and zinc)

Estimated Average Requirements (EAR)

Nutrient intake amount estimated to meet the needs of 50% of the individuals in a specific life stage (Set only when Functional Markers are available)

Adequate Intakes (AIs)

Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA.Cover more than the need of 97-98% of individual. Based on the estimates of intakes that appear to maintain a defined nutritional state in a specific life stage. Only essential fatty acids, fiber, and certain vitamins and minerals, include B-vitamins, choline, fluoride have AI.

Recommended Dietary Allowance (RDA)

Nutrient intake amount sufficient to meet the needs of 97 to 98% of the individual in a specific life stage. Considered the nutrient's ability to prevent chronic diseases (RDA= EAR x 1.2) The further intake stray above or below this value, the greater the likelihood a person will develop nutrition related problems. For carbohydrate RDA= 130g/day.

Dietary Reference Intake (DRI)

Nutrients recommendations made by the Food and Nutrition Board of National Academy of Science. Include RDA, EAR, AI, EER, and UL. (Do not apply to individuals with health conditions)

Acceptable Macronutrient Distribution Ranges (AMDRs)

Range of macronutrient intakes, as percent of energy, associated with reduced risk of chronic diseases while providing for recommended intake of essential nutrients.

Health Claims

Relationships between a disease and nutrient, food, or food constituent. Monitored by FDA 1. Must meet specific stander to health claims being made 2. good soruce of Vit. A, Vit. C, Ca, and or Fe 3. Single serving no more than 13 g of fat, 4g of sat fat, 60 mg cholesterol, 480g Na.

Nutrition fact Panels

Total calories (kcal), calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbs, fiber, sugars, proteins, vitamin A, C, calcium, iron, polyunsaturated fat and potassium.

Functional Markers

evaluate the activity of an enzyme in the body or the ability of a cell or an organ to maintain normal physiological functions.