Tools for Diet Design

08/23/21 FCNS 201 3A Healthy Diet ● To “consume a variety of foods balanced by a moderate intake of each food” ◆Variety-choose different foods ◆Balanced-select foods from the major food

08/23/21 FCNS 201 1

Tools for Diet Design

Lesson 2 FCNS 201 Joan E Quinn, MEd., RD

08/23/21 FCNS 201 2

Learning Objectives

● Define the three aspects of a healthful diet

● Define overnutrition, undernutrition, and

08/23/21 FCNS 201 3

A Healthy Diet

● To “consume a variety of foods balanced by a

moderate intake of each food”

◆Variety-choose different foods

◆Balanced-select foods from the major food groups

◆Moderation-plan your intake

08/23/21 FCNS 201 4

Status of Nutritional Health

● Desirable

● Undernutrition

◆Depleted nutrient stores

◆Reduced biochemical functions

◆Clinical signs and symptoms

DIET PLANNING WITH THE FOOD GUIDE PYRAMIDE

● Foods are organized by their nutrients and

origins to provide patterns of intake

● Provides a visual image to convey the basics of planning a diet adequate in nutrients

● Provides the framework that ensure adequacy and balance

● Does not address calorie control, moderation,

and variety

Not a food group-use sparingly

2-3 servings Meats

1 serving = 2-3 oz meat, fish, poultry

2 eggs, 1 1/2c cooked legumes

08/23/21 FCNS 201 8

The Food Guide Pyramid

● Not for children under the age of 2

● Each food is deficient in at least one

essential nutrient

● Variety is key

● Calorie and nutrient content may vary

within a food group

08/23/21 FCNS 201 9

Recommendations With Using the

Food Guide Pyramid

● Choose low-fat options

● Include vegetable protein several times a week

● Include dark green/yellow/orange

vegetable every day

● Include a vitamin C rich food every day

● Choose whole grains

08/23/21 FCNS 201 10

Evaluation of Our Diet Using the

Food Guide Pyramid

● Do not meet all the serving recommendations for all food groups

● Consume 1-2 servings of fruit a day (versus

recommended 2-4)

● Consume 2-3 servings of vegetables a day

(versus recommended 3-5)

● Excessive intake in the fats, oils, and sweets

group (versus use “sparingly”)

THE FOOD GUIDE

Judging Portion Sizes

THE FOOD GUIDE

PYRAMID

● How well do we

really do?

● Aim for Fitness

◆Aim for a healthy weight

◆Be physically active each

day

The Dietary Guidelines

● Build a Healthy Base

◆Let the pyramid guide your food choices

◆Choose a variety of grains daily-whole grains!

◆Choose a variety of fruits and vegetables daily

◆Keep foods safe to eat

The Dietary Guidelines

● Choose Sensibly

◆Choose a diet that is low in

saturate fat & cholesterol and

moderate in total fat

◆Choose beverages and foods to

moderate you intake of sugars

◆Choose and prepare foods with

less salt

◆If you drink alcoholic

beverages, do so in moderation

● www.usda.gov/cnpp

08/23/21 FCNS 201 17

Dietary Reference Intake

(DRI)

● New nutrient recommendations

● Nutrient recommendations to prevent chronic diseases

● DRI for Calcium, vitamin D, phosphorus,

magnesium, fluoride

● In the plans for B vitamins, antioxidants,

macronutrients, trace elements, electrolytes, water

08/23/21 FCNS 201 18

Standards for the DRI

● RDAs

● Adequate Intake (AI)

● Tolerable Upper Intake Levels (UL’s)

08/23/21 FCNS 201 20

RDA

● RDA for only 19 of the important nutrients

● RDA for healthy males and females of

various age groups

● RDA for pregnant and lactating women

08/23/21 FCNS 201 21

Uses for RDAs

● Planning food supplies for groups

● Establishing standards for food assistance programs

● Evaluating dietary survey data

● Develop food & nutrition information

● Help establish food label standards

● Regulate food fortification

● Developing new food products

RDA FOR ENERGY:

● Different than the other allowances because it is set to discourage over consumption of food energy

● Energy RDA’s based on each person’s:

◆ age group for:

❏Infants

❏Children

◆gender for everyone over 11 years old

◆Kcal needed per kg of body weight

08/23/21 FCNS 201 23

Adequate Dietary Intake (AI)

●Set of nutrient with insufficient research data to set specific amounts

●Based on observed or experimentally

determined estimates

●Set for some vitamins, choline, some minerals

●Planned for children under the age of 1

◆Chronic daily use

◆Not a goal, but a ceiling

❏Applies to some vitamins and some minerals See the back covers of the text for a listing

08/23/21 FCNS 201 25

ESTIMATED MINIMUM

REQUIREMENTS FOR:

Need at least the recommended minimum amount

of these nutrients daily, as listed by age:

● Sodium

● Potassium

● Chloride

08/23/21 FCNS 201 26

Standards For Food Labeling

● RDA not used on food label since it is

gender and age specific

● Covers the minimum requirements for all people, using the

group with the highest need as the base amount.

08/23/21 FCNS 201 28

What’s on the Food Label?

● Product name

● Manufacturer’s name and address

● Uniform serving size

● Amount in the package

● Ingredients in descending order by weight

08/23/21 FCNS 201 30

Which Food Requires a

Label?

● Nearly all packaged foods and

processed meat products

● Fresh fruit, vegetable, raw single

ingredient meal, poultry, fish are

voluntary

08/23/21 FCNS 201 31

Which Food Do Not Require a

Label?

● Food for immediate consumption

● Ready-to-eat foods not for immediate

consumption but prepared on site

● Bulk food sold to consumer

● Medical foods

● Foods that contain very little nutrient

● Food produced by small businesses

● Food packaged in small containers

Nutrition Facts ( Fig 2-2)

● Uniform serving size

● % Daily Value

● Based on 2,000 kcals diet

● Comparative and absolute

nutrition claim must

follow strict legal

guidelines

● Limited health claims

Fig 2-2,pg 52

08/23/21 FCNS 201 33

NUTRITION FACTS

LABELS

08/23/21 FCNS 201 34

NUTRITION FACTS

LABLES

08/23/21 FCNS 201 36

NUTRIENT LABEL

CLAIMS

● Low calorie = 40 calories or less

● reduced calorie = 25% lower in calories than the “regular” food

● Low Fat = less than 3 grams of fat

● Fat Free = less than 5 grams of fat per serving

08/23/21 FCNS 201 38

NUTRIENT DENSITY

● A measure of nutrients provided per calorie of

food

◆the higher the nutrient per calorie ratio, the

more nutrient dense the food is.

❏Skim milk vs vanilla ice cream

❏oatmeal vs oatmeal cookies

❏fresh peach vs peach pie

♦ most of the time, the less processed the food, the more nutrient dense it is (whole vs partitioned foods)

Nutrient Density (Fig 2-3)

❚ Fig 2-3

❏Foods with lots of water and dietary fiber are less energy dense

08/23/21 FCNS 201 42

SELF-TEST

ARE YOU READY?

08/23/21 FCNS 201 43

TRUE OR FALSE?

● On average, one should try to get 100% or

more of the RDA for every nutrient to ensure

an adequate intake over time.

● Nutrient contents of packaged foods are stated

on food labels as Dietary Reference Intakes.

◆ A It is safe to consume in any amount

◆ B insufficient data exist to establish a value

◆ C the committee has yet to complete its work for that nutrient

◆ D A and B

◆ E B and C

FCNS 201 45

CHOOSE THE BEST

ANSWER

● The major drawback of the Food

Guide Pyramid is that:

◆A It is more expensive to follow than other

plans

◆B It does not limit food choices to foods low in

calories

◆C It is not simple to use

◆ D It makes shopping more difficult and time

consuming

THE END