2. food groups: Categories of similar foods, such as fruits or vegetables.

Transcription

1 Chapter 2 Nutrition Guidelines: Tools for a Healthy Diet Key Terms 1. nutrient density: A description of the healthfulness of foods. 2. food groups: Categories of similar foods, such as fruits or vegetables. 3. enrich: The addition of vitamins and minerals lost or diminished during food processing, particularly the addition of thiamin, riboflavin, niacin, folic acid, and iron to grain products. 4. overnutrition: The long-term consumption of an excess of nutrients. The most common type in the United States is due to the regular consumption of excess calories, fats, saturated fats, and cholesterol. 5. Tolerable Upper Intake Levels (ULs): The maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed. 6. requirement: The lowest continuing intake level of a nutrient that prevents deficiency in an individual. 7. U.S. Department of Health and Human Services (DHHS): The principal federal agency responsible for protecting the health of all Americans and providing essential human services. The agency is especially concerned with those Americans who are least able to help themselves.

2 8. Exchange Lists: Lists of foods that in specified portions provide equivalent amounts of carbohydrate, fat, protein, and energy. Any food in an Exchange List can be substituted for any other without markedly affecting macronutrient intake. 9. Recommended Dietary Allowances (RDAs): The nutrient intake level that meets the nutrient needs of almost all (97 to 98 percent) individuals in a life-stage and gender group. 10. Recommended Nutrient Intakes (RNIs): Canadian dietary standards that have been replaced by Dietary Reference Intakes. 11. Estimated Energy Requirement (EER): Dietary energy intake that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity consistent with good health. 12. dietary standards: Set of values for recommended intake nutrients. 13. fortify: Refers to the addition of vitamins or minerals that weren t originally present in a food. 14. Acceptable Macronutrient Distribution Ranges (AMDRs): Range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients. 15. statement of identity: Mandate that commercial food products display prominently the common or usual name of the product or identify the food with an appropriately descriptive term. 16. nutrition facts: A portion of the food label that states the content of selected nutrients in a food in a standard way prescribed by the FDA.

3 17. undernutrition: Poor health resulting from the depletion of nutrients due to inadequate nutrient intake over time. It is now most often associated with poverty, alcoholism, and some types of eating disorders. 18. skinfold measurement: A method to estimate body fat by measuring with calipers the thickness of a fold of skin and subcutaneous fat. 19. Dietary Reference Intakes (DRIs): A framework of dietary standards that includes Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL). 20. clinical observations: assessment by evaluating the characteristics of wellbeing that can be seen in a physical exam. Fill-in-the-Blank 1. The DRI value that meets the estimated nutrient needs of 50 percent of individuals in a specific life-stage and gender group is the Estimated Average Requirement (EAR). 2. Recommendations to help Canadians select foods to meet energy and nutrient needs while reducing risk of chronic disease can be found in Canada s Guidelines for Healthy Eating. 3. The Nutrition Labeling and Education Act (NLEA) is an amendment to the Food, Drug, and Cosmetic Act of It made major changes to the content and scope of the nutrition label and to other elements of food labels. Final regulations were published in 1993 and went into effect in The foundation of federal nutrition policy, the Dietary Guidelines for Americans are jointly developed by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS). These science-based guidelines are intended to

4 reduce the number of Americans who develop chronic diseases such as hypertension, diabetes, cardiovascular disease, obesity, and alcoholism. 5. Nutrient content claims describe the level of a nutrient or dietary substance in a product, using terms such as good source, high, or free. 6. The federal agency responsible for assuring that foods sold in the United States (except for eggs, poultry, and meat) are safe, wholesome, and labeled properly is the Food and Drug Administration (FDA). This agency sets standards for the composition of some foods, inspects food plants, and monitors imported foods. It is part of the Public Health Services, a component of the U.S. Department of Health and Human Services (DHHS). 7. Food labels are required by law on virtually all packaged foods and must include the following five requirements: (1) a statement of identity (2) the net contents (by weight, volume, or measure) of the package (3) the name and address of the manufacturer, packer, or distributor (4) a list of ingredients (5) nutrition information 8. Any statement that associates a food or a substance in a food with a disease or healthrelated condition is a health claim. The Food and Drug Administration (FDA) authorizes these. 9. MyPlate is an educational tool based on the Dietary Guidelines for Americans and designed as a reminder to make healthy food choices and be physically active every day.

5 10. Canada s official food rules have evolved into Eating Well with Canada s Food Guide, which places food into four groups: Grain Products, Vegetables and Fruits, Milk Products, and Meat and Meat alternatives. 11. Nutrition Facts are a portion of the food label that states the content of selected nutrients in a food in a standard way prescribed by the Food and Drug Administration. By law, these must appear on nearly all processed food products in the United States. 12. Daily Values (DVs) are a single set of nutrient intake standards developed by the Food and Drug Administration to represent the needs of the typical consumer and are used as standards for expressing nutrient content on food labels. 13. The U.S. Department of Agriculture (USDA) monitors the production of eggs, poultry, and meat for adherence to standards of quality and wholesomeness. This federal department also provides public nutrition education, performs nutrition research, and administers the Women, Infants, and Children (WIC) program. 14. The Food and Nutrition Board (FNB) is responsible for assembling the group of nutrition scientists who review available scientific data to determine appropriate intake levels of the known essential nutrients. 15. Structure/function claims are statements that may claim a benefit related to preventing a nutrient-deficiency disease or that describe the role of a nutrient or dietary ingredient intended to affect a structure or function in humans. 16. Adequate Intake (AI) is the DRI value that appears to sustain a defined nutritional state or some other indicator of health (e.g., growth rate or normal circulating nutrient values) in a specific population or subgroup. This is used when there is insufficient scientific evidence to establish an Estimated Average Requirement (EAR).

6 17. The nutrition assessment components otherwise known as the ABCDs of nutrition assessment include: anthropometric assessment, biochemical tests, clinical observations, and dietary intake. Fill-in-the-Blank Summaries Linking Nutrients, Foods, and Health Nutritional health involves obtaining all of the nutrients in amounts needed to support body processes. If someone has poor health due to inadequate intake of nutrients over time, this is referred to as poor nutrition. Consuming too much food can be detrimental as well. Overnutrition is the chronic consumption of more than is necessary for good health and can lead to chronic diseases. The USDA MyPlate illustrates the basic concepts of variety, moderation, proportionality, physical activity, gradual improvement, and personalization to help Americans make healthy food choices and be active each day. Your diet is balanced if the amount of calories you take in is equal to the amount of energy you spend in daily activities and exercise. Dietary Intake: Collecting Dietary Intake Data A food frequency questionnaire (FFQ) asks how often the subject consumes specific foods, rather than what specific foods the subject consumes daily. Food records, or diaries, provide detailed information about day-to-day eating habits. The 24-hour dietary recall is the simplest form of dietary intake data collection. The most comprehensive form of dietary intake data collection is diet history.

7 Short Answer 1. The Dietary Guidelines and MyPlate recommend that individuals eat more: vegetables, fruits, whole grains, milk and milk products, and oils and reduce: sodium, solid fats, added sugars, and refined grains. 2. Visit the MyPlate website ( and select the Get a personal plan link. Enter your profile in the Daily Food Plan. After reviewing your results, consider your current diet and exercise habits. How do they compare to what is recommended? What changes (if any) would you need to make to meet the daily requirements? Student answers will vary based on current diet and exercise habits but should include an honest assessment of changes that could be made. 3. List the five core nutrition concepts that menu planning tools, such as the USDA MyPlateFood Guidance System and Exchange Lists, rely on. Adequacy, balance, calorie control, nutrient density, and variety 4. Is it possible to be on a tight budget and still eat in a healthy way? What does the MyPlate website ( list as the three Ps of eating healthy on a budget? Using the tips from the MyPlate webpage, Eating Healthy on a Budget, list what you can do to eat healthier and save money ( Plan, Purchase, and Prepare. 5. Nutrition assessment involves the collection of various types of data. List these four criteria and give an example of each.

8 Anthropometric measurements height and weight, skinfold; biochemical tests laboratory values; clinical observations observation of hair, nails, skin, eyes, lips, mouth, bones, muscles, and joints; dietary intake diet history. 6. Use one of the five core nutrition concepts to answer the following questions: A. A person who consumes more calories than they need without getting 100% of the recommended intakes for a number of nutrients would best be described as having a diet low in adequacy. B. Avoiding foods from one certain food group is an example of a person lacking variety. C. Choosing to eat a baked potato rather than french fries is an example of a person making a food decision based on nutrient density. D. Matching the amount of calories you eat each day to the amount of calories you use best describes your diet as being balanced. 7. For disease risk reduction benefits, aim for at least 30 minutes of moderate-intensity activity on most days of the week. 8. To prevent the gradual weight gain often associated with aging, 60 minutes of exercise each day is recommended. 9. Carbohydrates are an important source of energy for the body and often are a good source of fiber, which can lower chronic disease risk. 10. Eating less salt, more potassium, maintaining a healthy weight, and exercising regularly are all good ways to decrease your risk of which chronic disease? High blood pressure

9 11. The Exchange Lists are a diet-planning tool that defines food in groups based on their macronutrient content. Labeling Anatomy of MyPlate Identify the concepts illustrated by MyPlate and the food groups depicted by each section. USDA s new MyPlate icon is designed to remind Americans to eat healthy. The symbol has been designed to be simple. MyPlate shows the five food groups using a place setting, which is a familiar mealtime visual. Fruits; Grains; Vegetables; Protein; Dairy