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Nutrition Guidelines. Applying the Science of Nutrition. Goals for a Healthy Diet. Adequacy Sufficient energy and building blocks Adequate nutrients Balance Enough but not too much Nourishment and satisfaction kCalorie (energy) control Energy in = energy out - PowerPoint PPT Presentation
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Nutrition Guidelines
Applying the Science of Nutrition
Goals for a Healthy Diet Adequacy
Sufficient energy and building blocks Adequate nutrients
Balance Enough but not too much Nourishment and satisfaction
kCalorie (energy) control Energy in = energy out Nutrient density vs. energy density
Goals for a Healthy Diet Nutrient density
The most nutrients for the fewest calories
Moderation Food selections – low in added sugars
& unhealthy fats Variety
Among and within food groups Benefits of a varied diet
Nutritional Guidelines: The DRIs
Dietary Reference Intakes Set of guidelines to promote
– Dietary adequacy– Optimal health– Chronic disease prevention
Differ based on life-stage and gender Not necessarily amount to be consumed
every day but should be consumed on most days, as an average intake
2 sets: 1 for nutrients, 1 for energy
Dietary Reference Intakes (DRIs): Nutrient Intake EAR: meets needs of 50% of people in
same gender and life stage group RDA: meets needs of 97-98% of people
in same gender and life stage group AI: estimate of needs (not enough
evidence for an RDA) UL: maximum intake that poses little risk
to health
EAR, RDA, & UL
How to think about the DRIs
DRIs for Energy Intake
EER: Estimated Energy Requirement– Number of daily kilocalories (kcal)
recommended to individuals for stable weight
AMDRs: Acceptable Macronutrient Distribution Ranges– Percentages of protein, fat, and
carbohydrates recommended daily
Acceptable Macronutrient Distribution Ranges (AMDRs)
Proportions in the diet believed to reduce risk of chronic diseases
Diet Planning Guides
Why might someone use one of these?
USDA’s MyPlate Harvard’s Healthy
Eating Plate Exchange lists
USDA Basic 4 Food Groups:
1956-1979
• Recommends a minimum of servings from each food group
• Focus on getting enough nutrients
USDA Food Guide
Pyramid: 1992
2005: MyPyramid kept pyramid concept, but changed shape and arrangement of groups. What else changed?
USDA MyPlate:
2011
Goodbye Pyramid: USDA’s latest food guide
Harvard’s response to USDA’s MyPlate. What changes did Harvard make?
Food Labels
Food Values Food labels list amounts of certain macro-
and micronutrients. These nutrients are expressed as Daily
Value. Daily Value is the amount of a nutrient in
a food shown as a percentage of the recommendation for a person consuming a 2000 kcalorie diet.
Mystery Food: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene
List of Ingredients
Nutrition Assessment Deficiency or excess over time leads to
malnutrition Symptoms of malnutrition
Diarrhea Skin rashes Fatigue Many more
Caution: not all of these symptoms are nutritionally related!
Assessment Tools Creating a “total picture” of the
individual Historical information
Health status, SES, substance use Diet history – intake over one or more
days; portion sizes; includes beverages Anthropometric measurements
Height and weight – track to identify trends
Physical examinations Laboratory tests
Taking a Diet History
• 24-hour recall• Typical day• Multi-day food log• FFQ