USDA Guidelines for a Healthy Diet Lecture 2 PDF

Lecture 2: USDA Guidelines for a Healthy Diet KIN 150 – Fall 2024 Sophia Williams, MS, RD  1894: Farmer’s Bulletin USDA recommended protein, fat, carbohydrate, and “mineral matter” amounts Specific vit...

Lecture 2: USDA Guidelines for a Healthy Diet KIN 150 – Fall 2024 Sophia Williams, MS, RD  1894: Farmer’s Bulletin USDA recommended protein, fat, carbohydrate, and “mineral matter” amounts Specific vitamin/mineral levels not discovered yet 1917: How to Select Foods USDA Food Recommendati Food guide set five food groups: meat and milk, cereals, vegetables and fruits, fats and fatty foods, sugar and sugary foods ons: 1943-1955: A Guide to Good Eating (The Basic Seven) 1956-1979: A Guide to Good Eating (The Basic Four) Past and 1979-1984: Hassel-Free Food Guide Present 1984 - 1992: The Food Wheel 1992-2005: The Food Guide Pyramid 2005-2011: My Pyramid 2011-Now: My Plate 1943 – 1955 1956 – 1979 1979 – 1984 1984 – 1992 Basic Seven Basic Four Hassle-Free Food Food Wheel Guide  1992 – 2005 2005 – 2011 2011 – present The Food Guide MyPyramid MyPlate Pyramid Past and Present U.S. Food Recommendati ons Overt deficiencies are less common these days So, current guidelines have emerged to address nutrition-related chronic diseases such as diabetes i.e. what foods to limit or avoid Food Choices Today Nutrition recommendations are designed to address nutritional concerns of populations and help individuals reach their nutrient intake needs Even though dietary recommendations exist, many people don’t follow them or don’t understand how to apply these recommendations in their daily lives Unfortunately, our food choices are influenced by our taste buds, advertisements, food cost, and availability, MORE than by effects on health What is Nutritional Status? Nutritional Status: health as it is influenced by intake and use of nutrients Typically evaluated by a doctor or RD To determine the state of a person’s nourishment (nourished, malnourished, at risk of malnutrition) Includes analysis of food and nutrient intake, physical health, medical and family history, and lifestyle Can also assess dietary intakes of a population To identify risk factors to make the appropriate public health advances Assessing Nutritional Status Step 1: Determine typical food intake Can be done via food diary, 24-hour recall, food log, etc. Should include a week day and a weekend day Step 2: Analyze nutrient intake RDs are trained to determine nutrient intake levels based on food recalls May use specific software or do hand calculations Assessing Nutritional Status Step 3: Evaluate physical health An MD or RD will gather anthropometric data (height, weight, BMI, etc.) Growth charts may be used in kids Step 4: Consider medical history and lifestyle Includes family medical history, medications, supplements, pre-existing conditions Will assess physical activity levels, sedentary behaviors, etc. Assessing Nutritional Status Step 5 (if necessary): Assess with laboratory tests May include a full blood panel or specific labs based on symptoms  NHANES National Health and Nutrition Examination Survey Annual survey to assess the health and nutritional status of adults and children in the U.S. Includes questions on Importance: demographic characteristics, How we get nutritional information about sub- health insurance status, health populations and diet behaviors, chronic and i.e. many people including young women, acute health conditions, mental health, and prescription preschoolers, & the elderly are low in iron medication use These findings inform government to make recommendations and policies  Nutrient Descriptors History of Nutrient Guidelines 1940: a new government committee – The National Defense Research Committee – was formed under President Franklin D. Roosevelt to support scientific research pertaining to wartime issues. The committee decided that determining nutrient intake requirements would be essential for properly feeding troops, as well as providing food aid to populations in need during the war. 1941: the first Recommended Dietary Allowances report was published. Today, the Recommended Dietary Allowance (RDA) is a key component of a more comprehensive nutrient guideline framework, known as the Dietary Reference Intakes (DRIs) Dietary Reference Intakes (DRI) DRI: set of reference values to plan and assess nutrient intakes of healthy people Umbrella term for the 4 different nutrient classifications, including: 1. Recommended Dietary Allowance (RDA) 2. Estimated Average Requirement (EAR) 3. Adequate Intake (AI) 4. Upper Level (UL)  EAR vs. RDA vs. AI vs. UL EAR: Used by RDs and researchers to assess nutrient UL: Used to urge RDA & AI: Serve as intake goals caution in the adequacy in groups, providing a for the families you see in basis for nutrition education consumption of everyday life. programs to combat nutrients in excess. deficiencies. 1. Recommended Dietary Allowance (RDA) RDA: average daily level of intake sufficient to meet the nutrient requirements of nearly all (97-98%) of healthy individuals The established RDAs can vary based on: Life stage (age, sex) Medical conditions Pregnancy, lactation 2. Estimated Average Requirement (EAR) EAR: The daily intake value of a nutrient estimated to meet the needs of 50% of healthy people Use when estimating the prevalence of inadequate intake levels within a group of adults Not appropriate for evaluating an individual’s intake. Why? It is an average value, so only ~50% applicable  only 50% of individuals in a population would get enough of the nutrient Used for research purposes & to determine RDAs 3. Adequate Intakes (AIs) AI: Average nutrient level consumed daily by a typical population assumed to meet needs Used when EAR doesn’t exist for a food (and therefore no RDA) Estimation of amounts needed to sustain health Based on what healthy people typically eat  4. Upper Limit (UL) UL: Maximum amount of vitamins and minerals to safely consume without risk of overdose or serious side effects Used to urge caution in the consumption of nutrients in excess, which can lead to potential health consequences Depending on nutrient, UL is set for all sources, for supplements only, or for supplements and fortified foods Not enough data are available to set ULs for all nutrients Daily Value (DV) 1990: FDA wanted the nutrition label to include the nutrient content of the product AND to show consumers how the product would contribute to their total daily nutrient needs. While the RDAs seemed the obvious choice as a reference for daily nutrient requirements, the FDA needed one value per nutrient that it could apply to everyone. That value would ultimately be the Daily Value (DV). DV (%) is comprised of 2 sets of reference values: Reference Daily Intake (RDI): population-adjusted RDA based on all ages and sex groups of RDA values (equal to the highest RDA value for any group) Daily Reference Values (DRVs): consisted of nutrients not included in the RDIs, such as fat and fiber Estimated Energy Requirements (EERs) The Dietary Reference Intakes (DRIs) define the daily requirement for energy as the Estimated Energy Requirement (EER) EER: Average energy intake values predicted to maintain weight in healthy individuals Based on age, gender, height, weight, and physical activity This is going to give a caloric value, not other nutrients Acceptable Macronutrient Distribution Ranges (AMDRs) Recommended protein, carbohydrate, and fat intake ranges to decrease disease risk and provide diet flexibility Percentages of total daily calories CHO: 45-65% of calories PRO: 10-35% of calories FAT: 20-35% of calories Ranges can vary significantly in sports nutrition! 5 Variables that Affect Your Energy Needs 1. Age: metabolism tends to slow as we age  need less energy 2. Sex: males typically have a higher RER (to maintain more muscle mass) 3. Height: taller = higher RMR 4. Weight: heavier = higher RMR 5. Activity Level: more active = higher energy need Where Can We Find Current Dietary Intake Recommendations? Dietary Reference Intakes (DRIs) Food Labels USDA Food Guide MyPlate Dietary Guidelines for Americans Tools for Healthy Diet Planning DRIs recommend amount of nutrients Not very helpful for most people – can be impractical Recommendations to help plan a healthful diet include: Dietary Guidelines for Americans: Evidence-based guidelines to promote health and reduce disease risk MyPlate: Gives visual of a healthy plate Dietary Guidelines for Americans Set of diet and lifestyle recommendations designed to promote health and reduce the risk and prevalence of overweight, obesity, and chronic diseases in the U.S. Evidence-based nutrition guidance for ages 2 and older (with additional recommendations for subpopulations) Updated/revised every 5 years Dietary Guidelines for Americans (2020- 2025): The 4 Guidelines 1. Follow a healthy dietary pattern at every life stage 2. Customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions and budgetary considerations 3. Focus on meeting group food needs with nutrient-dense foods and beverages and stay within calorie limits. 4. Limit foods and beverages higher in added sugars, Dietary Guidelines for Americans (2020-2025) The core elements that make up a healthy dietary pattern include: Vegetables of all types—dark green, red and orange, legumes (beans and peas), starchy, and other Fruits, especially whole fruits Grains, at least half of which are whole grains Dairy, including fat-free or low-fat milk, yogurt, cheese, and/or lactose-free versions and fortified soy beverages and yogurt alternatives Protein foods, including lean meats, poultry, and eggs; seafood; legumes (beans and peas), and nuts, seeds, and soy products Dietary Guidelines for Americans (2020-2025) A healthy eating pattern limits: Specific Guidelines Saturated Fats Consume