Nutrition Guidelines and DRIs Overview

Nutrition Guidelines: Applying the Science of Nutrition

• Nutrition recommendations describe a way of eating, emphasizing food types and amounts rather than individual nutrients.
• Dietary Reference Intakes (DRIs) are reference values for energy, nutrients, and food components, used for healthy people's diet planning and assessment in the US & Canada.

Dietary Reference Intakes (DRIs)

• DRIs are used to plan and evaluate diets.
• DRIs vary by life stage and gender.
• DRIs replaced Recommended Nutrient Intakes (RNIs).
• DRIs are developed for energy (carbohydrate, protein, and fat), water-soluble vitamins (B's and C), fat-soluble vitamins (A, D, E, and K), minerals (iron, calcium, phosphorus, magnesium, fluoride, selenium, zinc, copper, sodium, and potassium), and water.

Dietary Reference Intakes (DRIs) Values

• DRIs for macro- and micronutrients are listed in four sets:
  • Estimated Average Requirement (EAR): Estimated amount of a nutrient needed to meet the requirements of a particular life-stage and gender group; estimates amounts for approximately 50% of people within a group.
  • Recommended Dietary Allowance (RDA): Average daily dietary intake level; estimated to meet the needs of nearly all people in a particular life-stage and gender group. It is calculated by adding a safety factor (two standard deviations) to the EAR.
  • Adequate Intake (AI): Estimated amount of a nutrient; used when the EAR isn't available. This amount might not demonstrably cause adverse effects, but the amount hasn't been thoroughly tested in scientific publications.
  • Tolerable Upper Intake Level (UL): Maximum daily intake of a nutrient; estimated to not cause adverse health effects.

Dietary Reference Intakes: Energy Recommendations

• DRIs recommend two types of energy intake:
  • Estimated Energy Requirement (EER): Used to calculate kcal intake for maintaining a healthy diet.
  • Acceptable Macronutrient Distribution Range (AMDR): Recommended range for healthy intake of carbohydrates, protein, and fat.

Canada's Dietary Guidelines

• Canada's dietary guidelines in the 2019 Food Guide show how to obtain nutrients for good health.
• Processed or prepared foods high in sodium, free sugars, or saturated fats should be limited.
• The Food Guide recommends eating plenty of vegetables, fruits, whole grains, and protein foods.
• Foods high in unsaturated fats should replace foods high in saturated fats.
• Water is the beverage of choice.

Canada's Dietary Guidelines: Guideline 2

• Processed or prepared foods and beverages with excess sodium, free sugars, or saturated fat should be consumed sparingly.
• Alcohol consumption carries health risks.

Canada's Dietary Guidelines: Guideline 3

• Food skills, cooking, and food preparation are needed to support healthy eating practices.
• Food labels are a tool for informed food choices.

Canada's Food Guide 2019 Key Message

• Eat a variety of healthy foods each day.
• Have plenty of vegetables and fruits.
• Eat protein foods.
• Choose whole grain foods.
• Choose water as the drink of choice.
• On a plate, vegetables and fruits should make up a majority, while protein and whole grains should make up approximately equal proportions.

Canada's Food Guide 2019: Food Choices

• Choose foods with healthy fats instead of saturated fat. Eat these less often in smaller quantities.
• Prepare meals and snacks with no added sodium, sugars, or saturated fats.
• Choose healthier options when eating out.
• Make water the drink of choice.
• Be aware that food marketing can influence choices.

Mediterranean Diet Pyramid Summary

• A Pyramid showing food groups for a Mediterranean diet.
• Emphasizes fruits, vegetables, grains, olive oil, beans, nuts, legumes, seeds, fish, poultry, cheese/yogurt, and moderation of meats and sweets.

New Food Labels

• Macronutrients-upper limit values are now based on a 2,000 kcal diet.
• Daily Values (DV) for sugar is now included as a listed measure.
• DV for vitamins and minerals is now listed as the highest RDA or AI in the context of age and sex categories excluding pregnancy and lactation.
• Daily Values given as percentages to reflect nutrient intake proportion within the context of a 2,000 kcal diet.

Food Labels: Daily Values

• Specific metrics associated with old and new daily values (based on a 2,000 kcal diet).

Food Labels: Additional Claims

• Three additional claims on food packaging are possible: nutrient content, disease-risk reduction, and/or nutrient function.
• Food products will list any regulations imposed by the Canadian Food Inspection Agency.

Assessing Nutritional Health

• Nutritional status is a state of health affected by nutrient intake and utilization.
• Nutritional assessments involve an evaluation for determining nutrient levels and designing healthcare or community programs to address needs.
• Methods used for evaluating intake are to recall 24 hours worth of intake, food diary or intake records, and food frequency questionnaires. A combination of methods is ideal to reach an accurate conclusion.

Stages of Nutrient Deficiency

• Inadequate intake leads to decreased nutrient stores and altered functions; this manifests as physical signs and symptoms.
• Assessments include dietary intake evaluations, medical histories, physical examinations, and laboratory tests such as blood, urine, and tissue levels. Anthropometric measurements like weight and body composition are also helpful.