Nutrient Requirements and Dietary Reference Intakes
68 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the primary purpose of Dietary Reference Intakes (DRIs)?

  • To diagnose nutrient deficiencies
  • To develop new nutrient supplements
  • To make dietary recommendations and reduce disease risk (correct)
  • To establish a universal dietary plan

    • What factor does not influence nutrient requirements?

  • Geographical location (correct)
  • Age
  • Medication use
  • Physical activity level

    • What is the primary use of the Estimated Average Requirement (EAR)?

  • To develop nutrient supplements
  • To diagnose nutrient deficiencies
  • To establish the RDA (correct)
  • To establish the UL

    • What is the Tolerable Upper Intake Level (UL) of a nutrient?

    <p>The highest average daily intake of a nutrient that is unlikely to harm most people</p> Signup and view all the answers

    What is the Adequate Intake (AI) based on?

    <p>The average daily intake of a nutrient by a group of healthy people</p> Signup and view all the answers

    What is the effect of consuming amounts above the Tolerable Upper Intake Level (UL)?

    <p>Increased risk of toxicity</p> Signup and view all the answers

    What is the Estimated Energy Requirement (EER)?

    <p>The average daily energy intake that meets the needs of a healthy person</p> Signup and view all the answers

    Why are nutrient requirements different for different individuals?

    <p>Because of individual variations in nutrient needs and tissue stores</p> Signup and view all the answers

    What is the primary purpose of the Dietary Reference Intakes (DRIs)?

    <p>To provide daily energy and nutrient intake standards for making dietary recommendations and reducing disease risk</p> Signup and view all the answers

    What is the Tolerable Upper Intake Level (UL) of a nutrient?

    <p>The highest average daily intake of a nutrient unlikely to harm most people</p> Signup and view all the answers

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

    <p>To provide a range of macronutrient intakes that reduce the risk of diet-related chronic diseases</p> Signup and view all the answers

    Who uses Dietary Reference Intakes (DRIs) to plan nutritious diets and evaluate the nutritional adequacy of a population's diet?

    <p>Registered dietitian nutritionists (RDNs)</p> Signup and view all the answers

    What is the primary difference between the Recommended Dietary Allowance (RDA) and the Adequate Intake (AI)?

    <p>RDA is used when there is enough information to establish a nutrient need, while AI is used when there is not enough information</p> Signup and view all the answers

    What is the purpose of the Estimated Energy Requirement (EER)?

    <p>To estimate the average daily energy intake that meets the needs of a healthy person maintaining their weight</p> Signup and view all the answers

    What is the Chronic Disease Risk Reduction Intake (CDRR)?

    <p>A nutrient intake level that reduces chronic disease risk within a healthy population</p> Signup and view all the answers

    Who uses nutrient standards to develop formulas and nutrition labels?

    <p>Pharmaceutical companies and the FDA</p> Signup and view all the answers

    What is the purpose of the Estimated Average Requirement (EAR)?

    <p>To estimate the daily amount of a nutrient that meets the needs of 50% of healthy people</p> Signup and view all the answers

    What is a nutrient requirement?

    <p>The smallest amount of a nutrient that maintains a defined level of nutritional health</p> Signup and view all the answers

    What is a characteristic of whole grains when compared to refined grains?

    <p>They contain more fiber and nutrients</p> Signup and view all the answers

    What is a recommendation for milk consumption?

    <p>Nonfat or low-fat milk is recommended over whole milk</p> Signup and view all the answers

    What is a characteristic of protein-rich foods?

    <p>They are excellent sources of micronutrients, especially iron, zinc, and B vitamins</p> Signup and view all the answers

    What includes fresh, dried, frozen, sauced, and canned fruit, and 100% fruit juice?

    <p>Fruits</p> Signup and view all the answers

    What is a concern of nutrition experts regarding ultra-processed foods?

    <p>The long-term negative health effects of consuming diets high in ultra-processed foods</p> Signup and view all the answers

    What is published every 5 years by the U.S.?

    <p>The Dietary Guidelines for Americans</p> Signup and view all the answers

    What is a characteristic of oils?

    <p>They are liquid at room temperature</p> Signup and view all the answers

    What is a serving size of grain food equivalent to?

    <p>1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup of cooked rice, pasta, or cereal</p> Signup and view all the answers

    What are dry beans and peas, eggs, tofu, nuts, and seeds?

    <p>Protein-rich foods that can substitute for meat</p> Signup and view all the answers

    What is a characteristic of sugary foods?

    <p>They are high in added sugar</p> Signup and view all the answers

    What is the primary goal of the Dietary Guidelines?

    <p>To reduce the risk of major nutrition-related chronic health conditions</p> Signup and view all the answers

    What is the recommended daily intake of sodium?

    <p>Less than 2300 mg</p> Signup and view all the answers

    What is the recommended daily intake of saturated fat and added sugars?

    <p>Less than 10% of total calories</p> Signup and view all the answers

    What is the recommended food group for infants from birth to 6 months?

    <p>Breast milk or iron-fortified infant formula</p> Signup and view all the answers

    What is the recommended food guide for women who can become pregnant, are pregnant, or are breastfeeding?

    <p>Consume 8 to 12 ounces of seafood per week</p> Signup and view all the answers

    What is the purpose of the MyPyramid Plan?

    <p>To emphasize the importance of physical activity</p> Signup and view all the answers

    What is the focus of the MyPlate guide?

    <p>Five food groups: fruits, vegetables, protein foods, grains, and dairy</p> Signup and view all the answers

    What is the purpose of the MyPlate Plan?

    <p>To limit the intake of saturated fat, sodium, and added sugars</p> Signup and view all the answers

    How many nutritionally adequate daily food patterns are provided by the MyPlate Plan?

    <p>12 different patterns</p> Signup and view all the answers

    What is the recommended beverage choice to replace drinks with added sugars?

    <p>Water, fat-free and low-fat milk, and 100% juice</p> Signup and view all the answers

    What is the primary focus of the MyPlate recommendations?

    <p>Energy needs and nutrient-dense foods</p> Signup and view all the answers

    Why is estimating portion sizes a challenge when using MyPlate?

    <p>Because of the lack of measuring cups and scales</p> Signup and view all the answers

    What is the purpose of the Food Lists for Diabetes and Weight Management?

    <p>To estimate the energy, protein, carbohydrate, and fat content of foods</p> Signup and view all the answers

    What information is required on food labels, except for certain fresh foods?

    <p>All of the above</p> Signup and view all the answers

    What is the purpose of the Daily Values (DVs) on food labels?

    <p>To establish nutrient standards for labeling purposes</p> Signup and view all the answers

    What is the goal of obtaining at least 100% of the Daily Values (DVs) for certain nutrients?

    <p>To ensure adequate intake of fiber, vitamins, and most minerals</p> Signup and view all the answers

    What is the purpose of the Nutrition Facts panel on food labels?

    <p>To provide information about serving size and energy content</p> Signup and view all the answers

    What is the purpose of health claims on food labels?

    <p>To describe how a food, food ingredient, or dietary supplement may reduce the risk of a nutrition-related condition</p> Signup and view all the answers

    What is the challenge of using MyPlate when classifying menu items?

    <p>Combining a variety of foods from more than one group</p> Signup and view all the answers

    What is the importance of physical activity in achieving a healthy weight?

    <p>It is important for maintaining a healthy diet and weight</p> Signup and view all the answers

    Which of the following methods can reduce exposure to pesticides in food?

    <p>Peeling and trimming fruits and vegetables</p> Signup and view all the answers

    What is the primary difference between conventional and organic farming methods?

    <p>Conventional farming uses antibiotics, while organic farming does not</p> Signup and view all the answers

    What is the minimum percentage of certified organic ingredients required for a product to be labeled 'Organic'?

    <p>95%</p> Signup and view all the answers

    Which of the following dietary patterns is associated with high rates of chronic diseases, particularly cardiovascular disease (CVD) and type 2 diabetes?

    <p>The Northwestern European diet</p> Signup and view all the answers

    What is a characteristic of the traditional African-American diet?

    <p>High in fat and sodium due to fried foods and salt-cured pork products</p> Signup and view all the answers

    What is the primary requirement for a health claim on a product label?

    <p>The claim must be based on scientific evidence</p> Signup and view all the answers

    What type of claim describes the role of a nutrient or dietary supplement in maintaining a structure or promoting a normal function?

    <p>Structure/function claim</p> Signup and view all the answers

    What is a common feature of traditional Asian dishes?

    <p>Small amounts of meat and large amounts of vegetables</p> Signup and view all the answers

    What is a characteristic of the traditional Native American diet?

    <p>Low in sodium and fat and high in fiber</p> Signup and view all the answers

    What is the minimum percentage of the DVs for a particular nutrient required for a health claim?

    <p>10%</p> Signup and view all the answers

    What is the purpose of the USDA's symbol on organic food packaging?

    <p>To indicate that the product meets USDA standards for organic food</p> Signup and view all the answers

    What is the term that must be included on a dietary supplement label?

    <p>Dietary supplement</p> Signup and view all the answers

    What is the purpose of the 'Supplement Facts' panel on a dietary supplement label?

    <p>To provide information about the ingredients and their amounts</p> Signup and view all the answers

    What was the trend in organic food sales from March to June 2020?

    <p>A 25% increase</p> Signup and view all the answers

    What is a common feature of many religious dietary practices?

    <p>A restriction on certain foods and ingredients</p> Signup and view all the answers

    What is required for a dietary supplement manufacturer to make a structure/function claim?

    <p>Notification to the FDA within 30 days</p> Signup and view all the answers

    What is the FDA's role in regulating dietary supplement labels?

    <p>The FDA does not review labeling claims before they are published</p> Signup and view all the answers

    What is the purpose of the FDA disclaimer on a dietary supplement label?

    <p>To indicate that the product has not been evaluated by the FDA</p> Signup and view all the answers

    What is the requirement for the amount of a nutrient per serving on a dietary supplement label?

    <p>The amount must be listed in grams or milligrams</p> Signup and view all the answers

    What is the responsibility of dietary supplement manufacturers regarding the safety and labeling of their products?

    <p>The manufacturer is responsible for ensuring the safety and labeling of products</p> Signup and view all the answers

    Study Notes

    Nutrient Requirements and Standards

    • A nutrient requirement is the smallest amount of a nutrient that maintains a defined level of nutritional health, preventing deficiency diseases.
    • Requirements vary from person to person based on factors like age, sex, health status, physical activity level, and medication use.
    • Nutrient requirements change throughout the lifespan.
    • Dietary Reference Intakes (DRIs) are daily energy and nutrient intake standards used to make dietary recommendations, reduce disease risk, and achieve optimal health.

    DRIs

    • Estimated Average Requirement (EAR): daily amount of a nutrient that meets the needs of 50% of healthy people in a particular life stage/sex group.
    • Recommended Dietary Allowance (RDA): daily amount of a nutrient that meets the needs of nearly all healthy individuals in a particular life stage/sex group.
    • Adequate Intake (AI): used when there is not enough information to establish an RDA for a nutrient.
    • Tolerable Upper Intake Level (UL): highest average daily intake of a nutrient that is unlikely to harm most people.
    • Estimated Energy Requirement (EER): average daily energy intake that meets the needs of a healthy person maintaining their weight.
    • Acceptable Macronutrient Distribution Range (AMDR): range of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of diet-related chronic diseases.
    • Chronic Disease Risk Reduction Intake (CDRR): nutrient intake level that reduces chronic disease risk within a healthy population.

    Applying Nutrient Standards

    • Registered dietitian nutritionists (RDNs) use DRIs to plan nutritious diets and evaluate the nutritional adequacy of a population's diet.
    • RDAs and AIs are used to evaluate an individual's dietary practices.
    • Pharmaceutical companies and the FDA use nutrient standards to develop formulas and nutrition labels.

    Major Food Groups

    • Grains: include products made from wheat, rice, and oats.
    • Dairy products: include milk and products made from milk that retain their calcium content after processing.
    • Protein-rich foods: include beef, pork, lamb, fish, shellfish, poultry, beans, eggs, nuts, and seeds.
    • Fruits and vegetables: include fresh, dried, frozen, sauced, and canned fruit and vegetables, and 100% fruit and vegetable juice.
    • Other foods: include oils, solid fats, sugary foods, and alcohol-containing beverages.

    Levels of Food Processing

    • Raw foods can undergo different levels of processing, including refinement, before they are eaten.
    • Minimally processed foods: typically contain few refined ingredients.
    • Ultra-processed foods: contain numerous additives to extend shelf life, enhance flavor, texture, color, and convenience.

    2020-2025 Dietary Guidelines for Americans

    • Published every 5 years by the U.S. Department of Health and Human Services (HHS) and the USDA to promote good health and reduce the risk of major nutrition-related chronic health conditions.
    • Based on scientific evidence, the guidelines provide recommendations for healthy children and adults.
    • Four Overarching Guidelines:
      • Follow a healthy dietary pattern at every life stage.
      • Customize and enjoy nutrient-dense food and beverage choices.
      • Focus on meeting food group needs with nutrient-dense foods and beverages.
      • Limit foods and beverages higher in added sugars, saturated fat, and sodium.

    Features of a Healthy Eating Pattern

    • Includes a variety of vegetables, fruits, whole grains, fat-free or low-fat dairy products, a variety of protein foods, and oils.
    • Limits saturated fats, trans fats, added sugars, sodium, and alcohol.
    • Aims to consume less than 10% of total calories from saturated fat and added sugars.
    • Limits sodium intake to less than 2300 mg per day.

    Recommendations for Specific Population Groups

    • Infants from birth to 6 months: consume only breast milk or iron-fortified infant formula.
    • Infants 6 months to 12 months: begin low-sodium, nutrient-dense foods, including potentially allergenic foods.
    • Infants 12 months to toddlers 23 months: drink cow's milk or fortified soy beverages, eat a variety of low-sodium foods, and limit added sugars.
    • Children 2 to 18 years: limit consumption of foods and beverages with added sugars.
    • Women who can become pregnant, are pregnant, or are breastfeeding: consume 8 to 12 ounces of seafood per week, consume iron-rich foods or take an iron supplement, and limit caffeine intake.
    • Adults 60 years and older: consume adequate amounts of protein-rich foods.

    Applying the Dietary Guidelines

    • Increase variety of protein foods, including plant sources and seafood.
    • Consume more nutrient-dense fruits and vegetables.
    • Choose 100% whole grain and enriched grain products.
    • Season foods with herbs and spices, and limit salt.
    • Drink water, fat-free and low-fat milk, and 100% juice instead of drinks with added sugars.
    • Consume nutrient-dense foods that provide potassium, dietary fiber, calcium, and vitamin D.

    Food Guides and Nutritionally Adequate Diets

    • The USDA has issued specific dietary recommendations for Americans for over 100 years.
    • The first food guide was published in 1943, based on RDAs for the general public.
    • The "Basic Four" food groups were introduced in the mid-1950s: milk, meats, fruits and vegetables, and breads and cereals.

    MyPyramid Plan

    • Released by the USDA in 2005, based on Dietary Guidelines for Americans, 2005.
    • Emphasizes the importance of physical activity and enables consumers to monitor their activity levels.
    • Replaced by MyPlate in 2011.

    MyPlate

    • An interactive dietary and menu planning guide that focuses on five food groups: fruits, vegetables, protein foods, grains, and dairy.
    • Does not include a portion of the plate for "oils," but notes the need for fat in the diet.
    • The www.myplate.gov website provides a variety of diet-related tools, including games, recipes, quizzes, video clips, and "MyPlate Plan," an interactive tool for developing nutritionally adequate daily food plans.

    Food Lists and Carbohydrate Counting

    • The Food Lists for Diabetes and Weight Management can be used to estimate the energy, protein, carbohydrate, and fat content of foods.
    • The Food Lists method categorizes foods into three broad groups: carbohydrates, proteins, and fats.
    • Within each group, the Food Lists suggest choices for each type of food, with specified amounts providing about the same amount of macronutrients and calories.

    Food and Dietary Supplement Labels

    • The FDA regulates and monitors information on food labels, including claims about the health benefits of ingredients.
    • Nearly all foods and beverages sold in grocery stores must have labels that provide:
      • Product name
      • Manufacturer's name and address
      • Amount of product in the package
      • Nutrition Facts panel
    • The Nutrition Facts panel displays information about:
      • Serving size
      • Servings per container
      • Energy and nutrient contents
      • Vitamins and minerals
      • Daily Values (DVs)

    Health- and Nutrition-Related Claims

    • The FDA permits food manufacturers to include certain health claims on food labels.
    • Health claims describe how a food, food ingredient, or dietary supplement may reduce the risk of a nutrition-related condition.
    • Claims must be:
      • Complete, easy to understand, honest, and not misleading
      • Based on scientific evidence
      • For a product that has 10% or more of the DVs for a particular nutrient

    Structure/Function Claims

    • Describe the role a nutrient or dietary supplement plays in maintaining a structure or promoting a normal function.
    • Examples include:
      • "Calcium builds strong bones."
      • "Fiber maintains bowel regularity."

    Nutrient Content Claims

    • Describe levels of nutrients in packaged foods.
    • Examples include:
      • "Free" (less than 0.5 g of a nutrient per serving)
      • "High" (5 g or more of a nutrient per serving)
      • "Low" (less than 3 g of a nutrient per serving)
      • "Reduced" (at least 25% less of a nutrient per serving than the reference food)

    Dietary Supplement Labels

    • Dietary supplement containers must be properly labeled.
    • Labels must include information about:
      • Product name
      • Manufacturer's name and address
      • Amount of product in the container
      • Ingredients and their amounts
      • Supplement Facts panel
    • Must include the "Supplement Facts" panel, which provides information about:
      • Serving size
      • Amount per serving
      • Percent Daily Value (%DV) for ingredients, if established
      • % Daily Value (%DV)

    Health Claims and Disclaimers

    • A health claim on the label must be followed by the FDA disclaimer.
    • FDA does not permit manufacturers to market a dietary supplement product as a treatment or cure for a disease, or to relieve signs or symptoms of a disease.
    • Structure/function claims are allowed, but must include the FDA's disclaimer if the claim has not been evaluated by the agency.

    FDA Regulations

    • Does not require dietary supplement manufacturers or sellers to provide evidence that labeling claims are accurate or truthful before they appear on product containers.
    • Manufacturers must notify the FDA about structure/function claims on labels within 30 days after introducing the products into the marketplace.
    • Manufacturers are responsible for providing the FDA with evidence that their products are safe and the claims on labels are honest and not misleading.### Reducing Exposure to Pesticides in Food
    • Washing and scrubbing fresh fruits and vegetables under running water can reduce exposure to pesticides
    • Using special produce washes and detergents is not more effective than using water
    • Peeling and trimming fruits and vegetables before eating can reduce exposure to pesticides
    • Trimming the fat from meat and skin of poultry and fish can reduce exposure to pesticides because they accumulate in fat
    • Eating a variety of foods reduces the likelihood of excessive exposure to a single pesticide

    Conventional and Organic Food Production

    • Conventional farming methods use heavy fertilizers and pesticides, deplete underground water supplies, and focus on growing single crops
    • Organic farming methods promote crop variety, soil and water conservation, and recycling of plant nutrients
    • Organic farming does not rely on antibiotics, hormones, synthetic fertilizers, genetic improvements, or ionizing radiation

    Organic Labeling Categories

    • The USDA has three labeling categories for organic foods: "100% Organic", "Organic", and "Made with Organic"
    • "100% Organic" products must contain 100% certified organic ingredients
    • "Organic" products must contain at least 95% certified organic ingredients
    • "Made with Organic" products must contain 70-95% certified organic ingredients
    • The USDA's symbol on the package indicates that the product meets USDA standards for organic food
    • Sales of organic foods have increased steadily since the 1990s
    • In 2019, Americans spent over an estimated $55 billion on organic foods and beverages
    • Sales of organic foods increased by 25% from March to June 2020 due to the COVID-19 pandemic

    Influences on American Dietary Patterns

    • Various ethnic and religious groups have influenced Americans' dietary patterns

    Northwestern European Influences

    • Immigrants from northwestern European regions established the familiar "meat-and-potatoes" diet
    • This diet features a large portion of beef or pork served with a smaller portion of potatoes
    • Associated with high rates of chronic diseases, particularly cardiovascular disease (CVD) and type 2 diabetes

    Hispanic Influences

    • The traditional Mexican diet included corn, beans, chili peppers, avocados, papayas, and pineapples
    • Fruits and vegetables add fiber and a variety of nutrients, phytochemicals, vivid colors, and interesting flavors to Mexican dishes
    • Authentic Mexican meals are based primarily on rice, tortillas, and beans, depending on the region

    Italian and Other Mediterranean Influences

    • The traditional Italian diet is healthier than the Western diet and features pasta, olive oil, fish, nuts, fruits, and vegetables
    • The Mediterranean Diet Pyramid has plant foods as the core of a healthy diet
    • Grains, fruits, and vegetables form the foundation of this diet
    • Red meat and sugary foods are rarely eaten, and wine may be included with meals

    African Heritage Influences

    • The diets of African-Americans have changed significantly over the past several decades to incorporate regional food preferences
    • Traditional African-American diet includes sweet potato pie, fried chicken, pork, black-eyed peas, and "greens"
    • Fried foods and salt-cured pork products contribute undesirable levels of fat and sodium to the diet

    Asian Influences

    • Traditional Asian foods feature large amounts of vegetables, rice, or noodles combined with small amounts of meat, fish, or shellfish
    • The variety of vegetables used in Asian dishes adds color, flavor, texture, phytochemicals, and nutrients to meals
    • The Asian Diet Pyramid illustrates the traditional Asian dietary pattern, which generally provides inadequate amounts of calcium from milk and milk products

    Native American Influences

    • The traditional Native American diet was low in sodium and fat and high in fiber
    • Many Native Americans abandoned their traditional diets and adopted the typical Western diet, leading to negative health effects

    Religious Influences on Dietary Practices

    • Many religions require members to follow strict food handling and dietary practices
    • Examples include Jewish dietary laws (kosher), Buddhist vegetarianism, Hindu restrictions on beef and pork, Islamic prohibition of pork, birds of prey, reptiles, insects, and alcohol-containing beverages, and Mormon avoidance of alcohol, coffee, and tea

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Description

    Learn about nutrient requirements, how they vary among individuals, and dietary reference intakes as standards for healthy dietary recommendations

    More Like This

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser