Part 2 Nutrition Tools – Standards and Guidelines Nutrition: Concepts & Controversies, 12e Sizer/Whitney
Slide 2Learning Objectives Explain how RDA, AI, DV, and EAR serve distinctive capacities in depicting supplement values and talk about how each is utilized. List the significant classifications of the Dietary Guidelines for Americans and disclose their significance to the populace. Depict how nourishments are assembled in the USDA Food guide and MyPyramid.
Slide 3Learning Objectives Describe the idea of the optional calorie recompense, and clarify how it can be utilized as a part of eating regimen arranging. Arrange a day's dinners that take after the example of the USDA Food Guide inside a given calorie spending plan. Characterize the term practical nourishments , and talk about some potential impacts of such sustenances on human wellbeing.
Slide 4Nutrient Recommendations Standards for sound individuals' vitality and supplement admissions Dietary Reference Intakes (DRI) Dietary segments with set qualities Values EAR RDA AI UL
Slide 5Nutrient Recommendations Goals of DRI advisory group Setting suggested consumption values – RDA & AI Used by people for supplement admission objectives RDA – strong exploratory proof AI – logical confirmation and taught mystery Facilitating nourishment inquire about & strategy – EAR Requirements forever stages and sexual orientations
Slide 6Nutrient Recommendations Goals of DRI board of trustees Establish wellbeing rules – UL Identification of possibly lethal levels Danger zones Preventing constant sicknesses Acceptable Macronutrient Distribution Ranges (AMDR) extents
Slide 7The Na ïve View Versus the Accurate View of Optimal Nutrient Intakes
Slide 8Understanding the DRI Intake Recommendations Differences between people Adequate admission after some time Attempt to get 100% of DRI prescribed admission Put DRI suggested admissions into point of view DRI are intended for solid individuals
Slide 9Establishing DRI Values – A RDA Example Balance examine Accounting for necessities Making a choice
Slide 10Setting Energy Requirements Estimated Energy Requirements (EER) Not liberal Reflects an exercise in careful control Energy to bolster wellbeing and life Energy got from sustenances
Slide 11Daily Values Found on nourishment names Apply to the "normal" individual Eating 2,000 to 2,500 calories a day Allow for examinations among sustenances Not supplement admission objectives Have not changed in light of new research DRI values have changed throughout the years
Slide 12Dietary Guidelines for Americans Science-based counsel Promote wellbeing Reduce danger of major interminable infection Apply to the vast majority age 2 and more seasoned
Slide 13Dietary Guidelines for Americans Choose nutritious sustenances Based on USDA Food Guide Supplements Limit conceivably destructive dietary segments Fat, sugar, cholesterol, salt, and liquor
Slide 14Dietary Guidelines for Americans – Key Recommendations
Slide 15Dietary Guidelines for Americans – Key Recommendations
Slide 16Dietary Guidelines for Americans – Key Recommendations
Slide 17U.S. Eating regimen and Dietary Guidelines Compared Healthy Eating Index (HEI) Yields a score Current American eating routine: 58 out of 100 Americans need to pick less of these Americans need to pick a greater amount of these Many need to decrease calorie admission
Slide 18Diet Planning with the USDA Food Guide Food assemble arrange Help individuals accomplish objectives Specifies partitions Foods are sorted by supplement thickness Seven gatherings Variety Among the nutrition classes and inside each gathering
Slide 19USDA MyPyramid Food Guide
Slide 20USDA MyPyramid Food Guide
Slide 21USDA MyPyramid Food Guide
Slide 22USDA MyPyramid Food Guide
Slide 23How Does the U.S. Slim down Stack Up?
Slide 24Discretionary Calorie Concept Discretionary calorie remittance Weight support versus supplement supplies Sources Nutrient-thick nourishments
Slide 25Diet Planning Application USDA Food Guide Amounts required from every nutritional category Healthful eating routine for given number of calories Physical movement Higher calorie require Greater optional calorie stipend Vegetable admissions Week time allotment
Slide 26MyPyramid Recommended Daily Intakes from Each Food Group
Slide 27Weekly Amounts from Vegetable Subgroups
Slide 28Sample Diet Plan
Slide 29MyPyramid: Steps to a Healthier You Online instructive apparatus www.MyPyramid.gov Guides clients through eating regimen arranging Dietary changes Small strides have significant effects Flexibility of the USDA Food Guide Mixed dishes Vegetarians
Slide 30MyPyramid: Steps to a Healthier You
Slide 31Portion Control Portion sizes might be hard to judge U.S. incline Larger bit sizes More fat and sugar Tips on weights and measures Cups Ounces Tablespoons and teaspoons "Medium"
Slide 32U.S. Incline Toward Colossal Cuisine
Slide 33A Note About Exchange Systems Useful for practically everybody Estimates values for entire gatherings of nourishments Focus on vitality yielding supplements
Slide 34Checking Out Food Labels Requirements for sustenance marks Common or normal name Manufacturer, packer, or wholesaler contact data Net substance Nutrient substance (Nutrition Facts board) Ingredients Descending request by weight
Slide 35Nutrition Facts Panel Serving size Common measures take into consideration correlation Servings per holder Calories/calories from fat Nutrient sums and rates of DVs Fat, cholesterol, sodium, add up to sugar, protein Vitamins and minerals Vitamin A, vitamin C, calcium, and iron
Slide 36What's on a Food Label?
Slide 37More About Percentages of Daily Values '% Daily Value' depends on 2,000 calorie slim down Two sorts of Daily Values Some are admission objectives to take a stab at Some constitute sound day by day maximums Daily Values most noteworthy utilize Comparing sustenances
Slide 38Claims on Food Labels Nutrient cases Food must meet indicated criteria Examples "Great source" of a supplement "High" in a supplement Health claims Standards Qualified cases
Slide 39Claims on Food Labels Structure/work claims Requires no earlier endorsement Notification of FDA is adequate Required name disclaimer Examples
Slide 40Are Some Foods "Superfoods" for Health? Discussion 2
Slide 41Phytochemicals Nonnutrient segments of plants Flavonoids Emerging as potential controllers of wellbeing Antioxidants Regulate protein combination Mimic hormones Alter blood science
Slide 42Phytochemicals Blueberries Antioxidants Chocolate Flavonoids and cancer prevention agents Flaxseed Lignans and phytoestrogens Garlic Antioxidant organosulfur mixes
Slide 43Phytochemicals Soybeans and soy items Chronic maladies Downsides Tomatoes Antioxidant lycopene Tea, wine, pomegranate, and entire grain Yogurt Supplements
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