Nutrition, Standards & Guidelines Lecture #7
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Questions and Answers

Which dietary reference intake (DRI) is primarily used by researchers and policymakers to assess nutrient adequacy within a population?

  • Estimated Average Requirement (EAR) (correct)
  • Adequate Intake (AI)
  • Recommended Dietary Allowance (RDA)
  • Tolerable Upper Intake Level (UL)

    • If there is not enough scientific evidence to establish a Recommended Dietary Allowance (RDA) for a nutrient, which reference value is used instead?

  • Estimated Average Requirement (EAR)
  • Acceptable Macronutrient Distribution Range (AMDR)
  • Adequate Intake (AI) (correct)
  • Tolerable Upper Intake Level (UL)

    • A nutritionist is evaluating the diet of an athlete and wants to ensure that the athlete's intake of a particular nutrient doesn't exceed safe levels. Which DRI should the nutritionist primarily use?

  • Recommended Dietary Allowance (RDA)
  • Adequate Intake (AI)
  • Tolerable Upper Intake Level (UL) (correct)
  • Estimated Average Requirement (EAR)

    • What is the primary goal of the Acceptable Macronutrient Distribution Ranges (AMDR)?

    <p>To reduce the risk of chronic diseases (A)</p> Signup and view all the answers

    According to the Acceptable Macronutrient Distribution Ranges (AMDR), what is the recommended percentage of daily calories that should come from fat?

    <p>20-35% (A)</p> Signup and view all the answers

    Which DRI is defined as the average daily intake level sufficient to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender group?

    <p>Recommended Dietary Allowance (RDA) (D)</p> Signup and view all the answers

    The DRI committee establishes nutrient standards for several dietary components. Which of the following is NOT one of those components?

    <p>Phytonutrients (D)</p> Signup and view all the answers

    A public health initiative aims to establish guidelines for the maximum daily intake of a nutrient to ensure the safety of the general population. Which DRI is most relevant for setting this guideline?

    <p>UL (D)</p> Signup and view all the answers

    What percentage of daily caloric intake is suggested to consist of carbohydrates, according to the AMDR?

    <p>$45%-65%$ (A)</p> Signup and view all the answers

    According to the Acceptable Macronutrient Distribution Ranges (AMDR), what is the Acceptable Macronutrient Distribution Ranges for protein?

    <p>10%-35% (D)</p> Signup and view all the answers

    What is the primary purpose of the Daily Value (DV) on food labels?

    <p>To facilitate easy comparison of nutrient content among different prepackaged foods. (C)</p> Signup and view all the answers

    According to the AMDR, what is the recommended range for lipid intake as a percentage of total daily calories?

    <p>20-35% (D)</p> Signup and view all the answers

    What is the minimum Recommended Dietary Allowance (RDA) for carbohydrate intake per day?

    <p>130g (D)</p> Signup and view all the answers

    What is the World Health Organization (WHO) recommendation for trans fat intake as a percentage of total calories?

    <p>Less than 1% (B)</p> Signup and view all the answers

    What is the Acceptable Macronutrient Distribution Range (AMDR) for protein intake as a percentage of total daily calories?

    <p>10-35% (D)</p> Signup and view all the answers

    What is the recommended daily intake of Linoleic Acid for young women?

    <p>12g (B)</p> Signup and view all the answers

    Which of the following best describes Nutrient Function Claims on food labels?

    <p>Explanations outlining a potential role of a nutrient within biological systems. (D)</p> Signup and view all the answers

    What is the working target for total carbohydrate intake, expressed in grams per kilogram of body weight?

    <p>5-12g/kg (C)</p> Signup and view all the answers

    What percentage of a healthy population do RDA values aim to cover?

    <p>97-98% (A)</p> Signup and view all the answers

    What is the main implication of mandated changes in food labels implemented in June 2022 and required by January 2026?

    <p>Mandatory declaration of sodium, sugar, and saturated fat. (D)</p> Signup and view all the answers

    Which factor is NOT a specific indicator of nutrient adequacy?

    <p>Individual food preferences (A)</p> Signup and view all the answers

    What is the RDA for protein intake for an average adult?

    <p>0.8 g/kg (A)</p> Signup and view all the answers

    What is a key consideration when establishing DRIs?

    <p>Balancing probability and risk (B)</p> Signup and view all the answers

    For what purpose are Daily Values (DVs) primarily used?

    <p>Food labeling (C)</p> Signup and view all the answers

    Which of the DRI values is based on observed or experimental approximations when RDA is not determinable?

    <p>AI (A)</p> Signup and view all the answers

    What is the main goal in mind, when using the Dietary Reference Intakes?

    <p>Preventing deficiency states and chronic diseases in healthy people (A)</p> Signup and view all the answers

    In terms of nutrient requirements, how do RDA values relate to individual needs?

    <p>RDA values are set high to meet the needs of almost all healthy people. (C)</p> Signup and view all the answers

    What is the reference intake that food labels are based on?

    <p>Based on a person eating 2000 calories a day (C)</p> Signup and view all the answers

    What is the primary purpose of the Acceptable Macronutrient Distribution Range (AMDR)?

    <p>To establish a range of acceptable intake for energy-yielding macronutrients (B)</p> Signup and view all the answers

    What is the significance of using expertise and evidence in setting nutrient standards?

    <p>To ensure that nutrient standards are based on the latest scientific rigor and evidence (D)</p> Signup and view all the answers

    Flashcards

    RDA

    Recommended Dietary Allowance; average intake to meet nutrient needs.

    AI

    Adequate Intake; used when RDA cannot be determined.

    EAR

    Estimated Average Requirement; nutrient needs for specific groups.

    UL

    Upper Limit; safe maximum nutrient intake to avoid hazards.

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    AMDR

    Acceptable Macronutrient Distribution Ranges; proportions of macronutrients in diet.

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    Carbohydrates in AMDR

    45%-65% of total caloric intake comes from carbohydrates.

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    Fat in AMDR

    20%-35% of total caloric intake comes from fats.

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    Protein in AMDR

    10%-35% of total caloric intake comes from protein.

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    DRI

    Dietary Reference Intake; encompasses RDA, AI, EAR, UL.

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    Canada Food Guide

    Guidelines for healthy eating and food choices in Canada.

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    Chronic Disease Risk Reduction

    Lowering risk of diseases through appropriate nutrient intake.

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    Nutrient Adequacy Indicators

    Signs like blood levels and growth to assess nutrient needs.

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    Stress Impact on Nutrients

    Nutritional needs may change during illness or malnutrition.

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    Daily Value (DV)

    Reference values for nutrient intake on food labels, based on a 2,000 calorie daily diet.

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    WHO recommendation for fiber

    World Health Organization recommends 25g of fiber per day.

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    Added sugar limit

    Less than 10% of daily caloric intake should be from added sugars.

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    Saturated fat limit

    Dietary Reference Intake advises keeping saturated fat under 10% of total calories.

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    Trans fat recommendation

    WHO recommends trans fat should be less than 1% of total calories.

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    Dietary cholesterol guidance

    DRI suggests keeping saturated fat, trans fat, and cholesterol intake low.

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    PUFA requirements

    Polyunsaturated fatty acids: Linoleic (5-10% calories) and Linolenic (0.6-1.2% calories).

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    RDA for protein

    Recommended Dietary Allowance for protein is 0.8g/kg of body weight.

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    Nutrient Function Claims

    Claims outlining the role of nutrients in biological systems.

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    Health Claims on Labels

    Connections made between food constituents and disease states.

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    Study Notes

    Course Information

    • Course name: Introduction to Nutrition: Concepts & Controversies
    • Course code: EPHE 155
    • Instructor: Dr. Kimberly McQueen, BSc ND
    • University: University of Victoria, School of Exercise Science, Physical and Health Education
    • Email: [email protected]

    Overnight Oats Recipe

    • Ingredients:
    • 1/2 cup Plain Greek Yogurt
    • 1/2 cup Oats
    • 1/2 cup Raspberries
    • 1/2 cup Unsweetened Almond Milk
    • 2 tsps Maple Syrup
    • 1/8 tsp Cinnamon
    • 1 tbsp Hemp Seeds
    • Preparation: Layer ingredients in a jar, refrigerate overnight, and enjoy
    • Serving Size: 1 serving
    • Prep time: 5 minutes

    Learning Goals

    • Understand how RDA, AI, EAR, and UL serve different functions
    • Understand the guidance of the Canada Food Guide
    • Know the DRI's AMDR for Macronutrients

    Goals of the DRI Committee

    • Facilitating Nutrition Research and Policy
    • EAR: Nutrient requirements for given life stages/gender groups used by researchers and nutrition policymakers
    • Setting Recommended Intake Values
    • RDA: Based on solid experimental evidence and reliable observations
    • AI: Scientifically based, but requires some educated guesses
    • Establishing Safety Guidelines
    • UL: Identifying potentially hazardous levels of nutrient intake; used to set safe upper limits for food/water supply
    • Preventing Chronic Diseases
    • AMDR: A diet with these proportions can provide adequate nutrients and reduce risk of chronic diseases
    • 45%-65% from carbohydrates
    • 20%-35% from fat
    • 10%-35% from protein

    Nutrient Recommendations

    • Standards in Canada and the United States are derived from the dietary reference intakes (DRI)
    • The DRI committee has set nutrient standards for: Carbohydrates, Lipids, Protein, Vitamins, Minerals, Fibre, Water, Energy.

    Dietary Reference Intake (DRI)

    • EAR: Estimated Average Requirement: The median daily intake estimated to meet the requirements of half the healthy individuals in a life stage and gender group.
    • RDA: Recommended Dietary Allowance: The average dietary intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals.
    • AI: Adequate Intake: When an RDA cannot be established, the best available evidence and expertise are used to set the standard.
    • UL: Upper Limit: Tolerable upper limit for average daily nutrient intake, unlikely to pose any risk at this level (not recommended intake).

    Nutrient Standard content

    • DRI cont.
    • CDRR: Chronic Disease Risk Reduction
    • AMDR: Acceptable Macronutrient Distribution Range (New DRI)
    • Food labels
    • DV: Daily Value
    • %DV: The percent of the DV that a food delivers
    • RDI: Recommended Dietary Intake
    • Energy Needs
    • EER: Estimated Energy Requirement

    Understanding the DRI

    • Values are based on probability and risk
    • Targets are based on average daily need
    • Differ between men, women, and children
    • Not minimum requirements
    • Designed to prevent deficiency and chronic diseases
    • Applicable to healthy people
    • Indicators of nutrient adequacy include blood nutrient concentrations, normal growth, and reduced chronic diseases
    • Intake may increase or decrease with illness/malnutrition

    RDA values

    • Set to cover the needs of 97-98% of the healthy population.
    • Values are not set excessively high.

    AI values

    • Based on observed or experimental approximations when RDA cannot be determined.

    Daily Value (DV)

    • Set to cover the average needs of someone eating 2,000 calories per day.
    • Used for food labeling.

    Carbohydrate Intake Targets

    • AMDR is 45-65% as % of calories
    • RDA is 130g minimum
    • Working target is 5-12g/kg (based on body weight)
    • Women age 19-50: 25g fiber
    • Women age 51+: 21g fiber
    • Men age 19-50: 38g fiber
    • Men age 51+: 30g fiber

    Lipid Intake Targets

    • AMDR is 20-35% of calories
    • Saturated Fat: Keep below 10% of calories
    • Trans Fat: WHO: less than 1% of total calories
    • Cholesterol: DRI: as low as possible
    • PUFA EFAs:
    • Linoleic Acid (5-10% of total Calories), ranges vary by age and sex (men vs. women)
    • Linolenic Acid (0.6-1.2% of total Calories), ranges vary by age and sex (men vs. women).

    Protein Intake Targets

    • AMDR is 10-35% as percentage of calories
    • RDA is 0.8g/kg (0.8-2g/kg range)
    • Needs depend on circumstances, body size, and development stage

    Canada's Official Food Rules (1942-1944)

    • These rules represent health-protective foods to be consumed daily.
    • Milk, Cheese, Fruits, Vegetables, Cereals/Bread, Meat/Fish/Eggs are emphasized.
    • Some sources of Vitamin D (fish liver oils) are also suggested for children and adults

    Canada Food Guide 2019

    • Eat a variety of healthy foods each day
    • Have plenty of vegetables and fruits
    • Eat protein foods
    • Make water your drink of choice
    • Choose whole grain foods

    Sample Menu Ideas Using the Canada Food Guide Plate Method

    • Example meals (breakfast, lunch, dinner, snacks) with calorie estimates provided following the Canada Food Guide principles.

    Understanding Daily Value (DV)

    • DRI values vary between groups but one standardized set must apply to everyone on food labels, reflecting generic "average" needs.
    • Uses 2,000-calorie per day intake to generate Daily Values (DV).
    • Values are useful for comparing prepackaged foods but not ideal as individual intake goals.

    Claims on Food Labels

    • Nutrient Function Claims: Outlines a role a nutrient plays in biological systems
    • Health Claims: Links food constituents to disease states
    • Nutrient Content Descriptor: Describes a nutrient's value (e.g., high or low).

    Sodium, Sugars, and Saturated Fat

    • Front-of-package nutrition labelling is mandatory as of June 2022 (with Jan. 2026 enforcement date).
    • Designed to help quickly identify foods high in sodium, sugar, and saturated fat.

    Assignment 2 (EPHE 155) Instructions

    • Compare food choices from Assignment 1 with the 2019 Canada Food Guide guidelines to describe strengths and areas for improvement. Provide at least two concrete solutions.

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    EPHE 155 Spring 2025 Nutrition Standards & Guidelines PDF

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