NUT 1004_Lecture 2_Nutrition Standards Guidelines.pptx

1 Standards Guidelines, Food Labels & Nutrition Assessments Kemar Bundy MSc., MPH, PhD(c) NUT 1004 University of Technology, Jamaica  Learning Objectives Explain the difference between a dietary requirement and a dietary allowance. Be familiar with how to design a nut...

1 Standards Guidelines, Food Labels & Nutrition Assessments Kemar Bundy MSc., MPH, PhD(c) NUT 1004 University of Technology, Jamaica  Learning Objectives Explain the difference between a dietary requirement and a dietary allowance. Be familiar with how to design a nutrition-related study. Identify common “red flags” that are signs of nutrition misinformation. Explain how to identify reliable nutrition experts. Discuss how to use dietary supplements wisely. Warm up... _____________________________________________________________________________________________________________________________________________ If you are given the option to get all the nutrient you need by: A. taking a single capsule only B. Following your usual diet Which would you choose and why?  What Is a Nutrient Requirement? Nutrient Requirement : smallest amount of a nutrient that maintains a defined level of nutritional health The required amount is generally enough to cure or prevent the nutrient’s deficiency disease. Many factors influence a person’s nutrient requirements including age, sex, general health status, physical activity level, and the use of medication and drugs. ©McGraw-Hill Education  Dietary Reference Intakes (DRIs) The DRIs are a variety of energy and nutrient intake standards that nutrition experts in the U.S. use as references when making dietary recommendations. ©McGraw-Hill Education ©Ryan McVay/Getty Images RF  DRIs: Summary 1 EAR (Estimated Average Requirement): daily amount of a nutrient that meets the needs of 50% of healthy people who are in a particular life stage/sex group RDA (Recommended Dietary Allowance): standards for recommended daily intakes of several nutrients that meet the nutrient needs of nearly all (approximately 98%) of healthy people 1.0 EAR EAR 1.0 RNI UL Deficiency AI Toxicity 0.5 0.5 0 0 Nutrient Intakes ©McGraw-Hill Education  DRIs: Summary 1 AI (Adequate Intake): dietary recommendations for nutrients that scientists do not have enough information to establish RDA UL (Tolerable Upper Intake Level [Upper Level]): highest average amount of a nutrient that is unlikely to be harmful when consumed daily 1.0 EAR EAR 1.0 RNI UL AI Deficiency Toxicity 0.5 0.5 0 0 Nutrient Intakes ©McGraw-Hill Education  Establishing RDAs Scientists add a “margin of safety” amount to the EAR that allows for individual variation in nutrient needs. – As a result, a nutrient’s RDA is high enough to meet or exceed the needs of 97 to 98% of healthy people. Access the text alternative for slide images ©McGraw-Hill Education 8  RDAs, AIs, and ULs Figure 3.3 ©McGraw-Hill Education  Applying Nutrient Standards Nutrient standards are used to: Plan nutritious diets for groups of people Evaluate nutritional adequacy of population’s diet* Develop certain food products Provide standards for nutritional labeling purposes (Daily Values) *DRIs are often used to evaluate individual diets. ©McGraw-Hill Education  Acceptable Macronutrient Distribution Ranges (AMDRs) Macronutrient intake ranges that are nutritionally adequate and may reduce the risk of diet-related chronic diseases ©McGraw-Hill Education ©McGraw-Hill Education 12  https://www.youtube.com/watch?v=236rfyMI Gd0 ©McGraw-Hill Education  Diet Planning Principles The diet-planning principles of adequacy, balance, calorie (energy) control, nutrient density, moderation, and variety are important concepts in choosing a healthy diet. Do: Identify how each principle helps in planning a healthy diet. ©McGraw-Hill Education  The Dietary Guidelines for Jamaicans The food guide is a plate depicting the recommended proportions of six foods groups for healthy eating. It promotes variety, adequacy, balance and control. The food groups include staples such as corn, tubers, rice and plantain; vegetables; fruits; fats and oils including fat-rich foods such as avocado and coconut; animal-source foods including fish, meat, eggs and dairy products; and legumes and nuts. ©McGraw-Hill Education  The size of each food group segment reflects the volume the group should contribute to the total daily diet. In addition, the food guide promotes the drinking of water and participation in physical activity. Products whose intake is recommended to be reduced,, such as salty and sugary food and highly-processed products, are not depicted in the food guide. ©McGraw-Hill Education  Messages Eat a variety of foods from all the food groups daily. Eat a variety of fruits daily. Eat a variety of vegetables daily. Include peas, beans and nuts in your daily meals. Reduce intake of salty and processed foods. Reduce intake of fats and oils. Reduce intake of sugary foods and drinks. Make physical activity a part of your daily routine ©McGraw-Hill Education  Dietary Guidelines for Jamaica Details regarding Dietary Guideline is available on the MOHW website: https://www.moh.gov.jm/edu-re sources/food-based-dietary-gui delines-for-jamaica/ ©McGraw-Hill Education  Dietary Guidelines for Barbados ©McGraw-Hill Education  Six Food Groups for use in the Caribbean ©McGraw-Hill Education ©McGraw-Hill Education  Staples carbohydrates including fiber protein B complex vitamins minerals Legumes carbohydrates including fiber proteins minerals (iron and calcium) B complex vitamins vitamin E ©McGraw-Hill Education  Food From Animals proteins fats vitamins calcium Fruits carbohydrates including fiber water soluble vitamins minerals (potassium) ©McGraw-Hill Education  Vegetables carbohydrates including fiber vitamins B complex, C minerals (iron and calcium) Fats and Oils fats vitamins A & E ©McGraw-Hill Education How to Build a Balanced Caribbean Meal Combining Food Groups The four foundation groups (Fruits and Fats & Oils aren’t considered foundation groups) are used in different combinations to create the multi-mix principle. The multi-mix principle is based on the premise that a mixture of foods eaten together will complement each other to ensure an adequate intake of essential nutrients. The four foundation groups can be used in different combinations to form three types of multi- mixes. Two Mix A two-mix is the simplest and most affordable combination, pairing grains like rice with legumes or meat to form a complete protein. Be sure to eat ground provisions (tubers) with meat or fish. Examples of two-mixes rice and stewed lentils dasheen (taro root) and curried crabs bread and peanut butter Three Mix The three-mix adds non-starchy vegetables like spinach or tomatoes to the two-mix principle. Example Staples-Cereal + Legumes + Vegetable e.g. Rice and Peas with Glazed Carrots Staples-Provision + Food from Animals + Vegetable e.g. Ripe Plantain with Salt Fish and Callaloo Staple + Food from Animals + Legumes e.g. Stewed Beef and Pigeon Peas and Rice Four-mix meals All four foundational food groups — staples, legumes, animal foods, and vegetables — are represented in a four-mix meal, commonly seen in one-pot dishes like pelau or for traditional Sunday lunches. Example Cereal +Legume + Food from Animals + Vegetable Boiled Dumplings + Stewed Beef + Broad Beans + Carrots Ground Provision + Legume + Food from Animals + Vegetables Boiled Yam + Stewed beans + Oxtail + Pumpkin.  Per Serving vs Per Container ©McGraw-Hill Education  %Daily Value ©McGraw-Hill Education  Calculating % Daily Values The current daily values are based on 2 sets of values. These include the: 1.recommended daily intake (RDI) for vitamins and minerals 2.reference standards for: 1. fat 2. saturated and trans fats 3. cholesterol 4. carbohydrate 5. fibre 6. potassium 7. sodium ©McGraw-Hill Education  The % DV for a nutrient is calculated by: dividing the amount of a nutrient in a serving size by its daily value, then multiplying that number by 100 For example, a food product has 3 mg of iron. The daily value for iron is 14 mg. This means that the % DV for iron would be 21%. (3 mg ÷ 14 mg) × 100 = 21% DV https://www.fda.gov/food/new-nutrition-facts-label/daily-valu e-new-nutrition-and-supplement-facts-labels ©McGraw-Hill Education  Daily values Focus on column highlighted green Daily Value Column 1 Column 2 Column 3 Food intended for children one year of age or older but Food intended less than four years solely for children of age or for one year of age or children four years older but less than of age or older and Item Nutrient four years of age adults 1. Fat 44 g 75 g 2. Sum of saturated fatty 10 g 20 g acids and trans fatty acids 3. Fibre 14 g 28 g 4. Sugars 50 g 100 g 5. Cholesterol 300 mg 300 mg 6. Sodium 1200 mg 2300 mg ©McGraw-Hill Education ©McGraw-Hill Education  Assessing Nutritional Health The first step before planning and evaluating the nutritional care of individuals or groups Determined on the basis of multiple kinds of information A systematic method for obtaining, verifying and interpreting nutrition information ©McGraw-Hill Education  Assessing Nutritional Health ©McGraw-Hill Education  Individual Assessment To prepare a nutrition assessment, a trained health-care professional uses: Historical information (Diet & Health) (24-hour recall * Food Diary or Food Intake Record * Food Frequency Questionnaire * Diet History) Anthropometric measurements Physical examinations Laboratory test Each of these methods involves collecting data in various ways and interpreting each finding in relation to the others to create a total picture. ©McGraw-Hill Education  Individual Assessment ©McGraw-Hill Education  Anthropometry The Study of the measurement of the human body in terms of the dimensions of bone, muscle and adipose (fat) tissue Measurements include: Weight Height/Length Circumferences Bioelectrical impedance (BIA) Measurement of the size and proportion of the human body. Aids in determination of body composition ©McGraw-Hill Education  Common Anthropometry Indices BMI - After measuring weight (kg) and height (m), we can calculate BMI by using the following equation BMI= Weight (kg) /Height (m2) Waist-To-Hip Ratio (WHR) Mid-upper Arm Circumference Waist-To-Height Ratio (WHTR) ©McGraw-Hill Education ©McGraw-Hill Education  Diet Assessment Methods ©McGraw-Hill Education  Advantages & Disadvantages ©McGraw-Hill Education ©McGraw-Hill Education  Thank you ! ©McGraw-Hill Education