Nutrient Requirements and Dietary Reference Intakes
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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

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