Nutrition 160 - Lecture 2 Notes

 2052 882-E (brown or teal) NEED SCANTRON FOR NEXT WEDNESDAY
TEST!
 Dietary reference intakes (DRIs)
o Recommendations from the food and nutrition board
o World War II when evaluating prospective soldiers
o Apply to people in the US and Canada
o Set for 5 standards
 Estimated average requirements (EARs)
 Recommended dietary allowances (RDAs)
 Adequate intakes (AIs)
 Tolerable upper intake levels (upper levels ULs)
 Estimated energy requirements (EERs)
o DRIs vary by life stage because nutrient needs differ with age, and
after age 9 they differ with gender. Pregnancy and lactation also affect
nutrient needs
 EARs
o 17 nutrients that have functional markers
o functional markers, evaluate the activity of an enzyme in the body or
the ability of a cell or an organ to maintain normal physiological
function
o meets needs for 50% population group
 RDAs
o Based on EARs
o Add a margin of safety to include most people
o Meet 97-98% population group
 Set at an amount based on the nutrient’s ability to prevent
chronic disease rather than just prevent deficiency
 AIs
o Insufficient data for an EAR
o No marker to test within body
o Based on observed or experimentally determined estimates of the
average nutrient intake that maintains a defined nutritional state
o Ideally still covers needs of 97-98% or more of needs of individuals
 ULs
o Max daily intake
o Not a nutrient intake goal but rather a ceiling below which intake
should remain
o Intakes above UL increase risk of adverse health effects
 EERs
o Average daily caloric need for each life-stage group
 AMDRs
o Although not a DRI, acceptable macronutrient distribution ranges
(AMDRs) are established for guidance on intake levels of
carbohydrates (45-65%), protein (10-35%), and fat (20-35%)
 Nutrient density
o Divide the amount of the nutrient per serving by the recommended
amount
o Divide the calories in a serving by daily caloric need
o Compare the two
o Nutrient dense if provides a greater contribution to nutrient need
than calorie need
o “empty calorie food” is more calories than nutrients
 Reference daily intakes (RDIs)
o Set for vitamins and most minerals
o All have established nutrient standards
 For people over age 4 standards tend to be set at the highest
value for any life-stage group in the 1968 edition
 Example
 In 1968, women and adolescents had the highest iron
RDA (18mg/day)
 The iron RDI for people over age 4 was set at this value
 Nutrition facts panel
o Standardized serving size
 Based on typical American serving sizes
o Must be listed on nutrition facts panel
 Total calories (kcal) and calories from fat
 Total fat, saturated fat, trans fat
 Cholesterol
 Sodium
 Total carbohydrates, fiber, and sugars
 Protein
 Vitamins A and C, calcium and iron
 Fortified or nutrients mentioned in health claims
 10-19% = good source (% daily value)
 20% or more = excellent/rich/high source
 Adding in iron and vitamin D, removing vitamin C and A
 Including added sugars in new labels
 Labels can say calorie free if less than 5 kcal per serving
 Fat free if less than 0.5g fat per serving
 Sugar free if less than 0.5g per serving
 Reduced is removing at least 25% from original reference food
 Enriched generally refers to replacing nutrients lost in processing, whereas
fortified refers to adding nutrients not originally present in specific food
 First fortified item was salt, with iodine
o In countries that are iron deficient, thyroid becomes enlarged, causes
goiters
 Energy density
o Comparison of a food’s caloric content per gram weight of the food
o Energy dense foods are high in calories but weigh very little
 Nuts, cookies, friend foods, snack foods
 can help people with poor appetite maintain or gain weight
o low-energy-dense foods contain large amounts of water and few
calories
 fruits, vegetables, stews, casseroles, and oatmeal
 can help keep caloric intake in control
 Dietary guidelines
o 1st dietary guidelines for Americans (DGA)
o redone every 5 years
o 14 experts
o two agencies, USDA and HHS
o most recent is 2015
o focus on disease prevention rather than disease treatment
o evidence-based rec’s
 ½ of Americans have one or more preventable diseases
 2/3 are overweight or obese
 Premise is that nutrient needs should be met by consuming foods
o Fortified foods and dietary supplements may be useful sources of
nutrients in certain cases
 2015-2020 dietary guidelines for Americans have key rec’s for people ages 2
years and older (below 2 we don’t restrict fat)
 Key messages
o Follow a healthy eating pattern across the lifespan. All food and
beverage choices matter
o Focus on variety, nutrient density, and amount
o Limit calories from added sugars and saturated fats and reduce
sodium intake
o Shift to healthier food and beverage choices
o Support healthy eating patterns for all
 Cholesterol is made by liver in our own body
o We consume it in animal products
o Dropped cholesterol since evidence has found there is no set
restriction
 Caffeine is not associated with increased long-term health risks among
healthy individuals (3-5 cups or up to 400mg/daily)
 MyPlate
o Balancing calories
o Foods to increase
 Which two food groups do canned legumes fall under
o Vegetables and protein
 Protein is also nuts, seeds, legumes, eggs
 FDA regulates food labels
 Percent daily value (%DV) is based on the highest DRI for any
vitamin/mineral
 Whole grains are a good source of B vitamins
 The dietary guidelines are focused on preventing chronic disease
 Foods richest in fiber are raw vegetables
 Deficient intake in one nutrient develops over time
 The guidelines suggest that we eat a minimum of ½ of our total grains as
whole grains
 A healthful diet provides a proper balance of energy and nutrients
 A message promoted by the guidelines is vary the vegetables and proteins
 MyPlate recommends eating orange-colored vegetables
 A food label is required for nutrient claims
 Food labels must include everything except for the grams of
monounsaturated fat
 Moderation refers to eating enough “but not too much” to maintain a healthy
body weight
 One of the key messages in myplate is to drink water instead of sugary drinks
 The goal for most individuals for daily sodium intake is to consume
<2,300mg
 <10% of calories from sugar, recommended by the guidelines
 1 oz of meat is equal to one egg,
Chapter 3
 Food availability and access

o 1 in 6 people are food insecure
o 47,000 item – average supermarket stocks this amount of food
o 1 in 8 people are undernourished
o 2 billion people suffer from micronutrient deficiencies
o malnutrition account for over ½ the world’s disease burden
(over+under)
o “Nutrition transition”
 mexico
 rural areas are undernourished
 urban areas are overnourished
 as developing countries turn more Westernized
 more meat, dairy, sugar, fat
 health consequences of food insecurity
o physical and mental activity declines
o growth slows or ceases
o muscle and fat wasting
o immune system weakens
 increased disease susceptibility
o death
 In US
o 15% of households are food insecure
 closely linked to poverty
o 13% of population live at or below poverty guidelines
 1/3 are children
 ethnic groups
 food-insecure children
o diseases, don’t grow, behavioral, psychological, academic/educational
issues
o parents may compromise their own diets to sacrifice
 food security
o high food security
o marginal food security
 1 or 2 indications of food-access problems
 anxiety over food sufficiency or shortage of food in house
 little or no change in diets or food intake
 food insecurity
o low food security
 reduced quality, variety, or desirability of diet
 little or no reduced food intake
o very low food security
 15% of population in US live at or below poverty guidelines
o 24,000 annually for a family of 4
 food desert
o geographic areas where fresh, affordable healthy foods cannot be
purchased easily
 2/3 of USDA budget goes toward food assistance to individuals/families in
need
 15 food/nutrition assistance programs
 25% of Americans participate in at least one of these programs
 programs to increase food security in US
o SNAP – supplemental nutrition assistance program
 “Food stamps program”
o WIC – special supplemental nutrition program for women, infants and
children
 Iron-deficient anemia is rife in this group
 Children up to age 5
o National school lunch program
o School breakfast program
o Child and adult care food program
o Programs for seniors
 Meals on wheels, senior farmers’ market nutrition programs,
congregate meal programs
o Food distribution programs:
 Food banks and pantries
 IN DEVELOPING WORLD
o Undernutrition
 Lack of energy producing nutrients
 Micronutrients: vitamin A, iron, and iodine
 Children disproportionately affected
o Rural and economically-poor areas
 Subsistence farming
o Leading cause of blindness in US is diabetes
o Depletion of natural resources
o Cultural attitudes toward some foods
o Poor infrastructure
o Aids especially in Africa and Asia
o Low food to population rations
o War and political civil unrest
 Food production
o At one time, nearly everyone was involved in food production
o 1/3 people around the world is involve din farming
 <1% in US
o practices affecting the food supply
 organic food production
 biotechnology

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 2052 882-E (brown or teal) NEED SCANTRON FOR NEXT WEDNESDAY

 Food availability and access

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