Tools for Diet Design

Tools for Diet Design Lesson FCNS 201 Joan E Quinn, MEd., RD 08/23/21 FCNS 201 Learning Objectives ● Define the three aspects of a healthful diet ● Define overnutrition, undernutrition, and desirable nutrition ● List and define four evaluations used to assess nutritional status ● Compare and contrast DRI’s, RDA’s, and DV and tell their use 08/23/21 FCNS 201 A Healthy Diet ● To “consume a variety of foods balanced by a moderate intake of each food” ◆Variety-choose different foods ◆Balanced-select foods from the major food groups ◆Moderation-plan your intake 08/23/21 FCNS 201 Status of Nutritional Health ● Desirable ● Undernutrition ◆ Depleted nutrient stores ◆ Reduced biochemical functions ◆ Clinical signs and symptoms ● Overnutrition ◆ Excess intake ◆ Obesity ◆ Use of vitamin & mineral supplements 08/23/21 FCNS 201 ABCDE’s of Nutritional Assessment ● Anthropometrics ● Biochemical ● Clinical ● Diet history ● Economic 08/23/21 FCNS 201 DIET PLANNING WITH THE FOOD GUIDE PYRAMIDE ● Foods are organized by their nutrients and origins to provide patterns of intake ● Provides a visual image to convey the basics of planning a diet adequate in nutrients ● Provides the framework that ensure adequacy and balance ● Does not address calorie control, moderation, and variety Not a food group-use sparingly 2-3 servings Meats 2-3 servings Milk serving = c fluid milk, oz cheese, c yogurt serving = 2-3 oz meat, fish, poultry eggs, 1/2c cooked legumes 3-5 servings Vegt serving = 1/2c peas or corn, c raw leafy greens, 6-11 serving Breads 1/2c any other cooked vegt serving = slice bread, oz cereal, 1/2c Cooked cereal, pasta, rice 2-4 servings Fruit serving = 1/2 c fruit pieces or berries, 3/4c fruit juice, medium banana, apple or pear The Food Guide Pyramid ● Not for children under the age of ● Each food is deficient in at least one essential nutrient ● Variety is key ● Calorie and nutrient content may vary within a food group 08/23/21 FCNS 201 Recommendations With Using the Food Guide Pyramid ● Choose low-fat options ● Include vegetable protein several times a week ● Include dark green/yellow/orange vegetable every day ● Include a vitamin C rich food every day ● Choose whole grains 08/23/21 FCNS 201 Evaluation of Our Diet Using the Food Guide Pyramid ● Do not meet all the serving recommendations for all food groups ● Consume 1-2 servings of fruit a day (versus recommended 2-4) ● Consume 2-3 servings of vegetables a day (versus recommended 3-5) ● Excessive intake in the fats, oils, and sweets group (versus use “sparingly”) 08/23/21 FCNS 201 10 Nutrition Facts (Fig 2-2) Uniform serving size % Daily Value Based on 2,000 kcals diet Comparative and absolute nutrition claim must follow strict legal guidelines ● Limited health claims ● ● ● ● Fig 2-2,pg 52 NUTRITION FACTS LABELS 08/23/21 FCNS 201 33 NUTRITION FACTS LABLES 08/23/21 FCNS 201 34 Health Claims Allowed on Food Labels ● Osteoporosis ● Cancer ● Cardiovascular disease ● Hypertension ● Neural tube defects ● Tooth decay ● Stroke ● Use of “may” or “might” is required 08/23/21 FCNS 201 35 NUTRIENT LABEL CLAIMS ● Low calorie = 40 calories or less ● reduced calorie = 25% lower in calories than the “regular” food ● Low Fat = less than grams of fat ● Fat Free = less than grams of fat per serving 08/23/21 FCNS 201 36 Other Claims on Food Labels ❚ ❚ ❚ ❚ ❚ ❚ ❚ “Healthy” “Light” or “Lite” “Good Sources” “Diet” “High” “Organic” “Natural” 08/23/21 FCNS 201 37 NUTRIENT DENSITY ● A measure of nutrients provided per calorie of food ◆the higher the nutrient per calorie ratio, the more nutrient dense the food is ❏Skim milk vs vanilla ice cream ❏oatmeal vs oatmeal cookies ❏fresh peach vs peach pie ♦ most of the time, the less processed the food, the more nutrient dense it is (whole vs partitioned foods) 08/23/21 FCNS 201 38 Nutrient Density (Fig 2-3) ❚ Fig 2-3 ENERGY DENSITY ● Comparison of energy content (kcal) with the weight of the food ◆Rich in calories but weights relatively little is considered energy dense ❏The less energy dense the food is, the more it contributes to satiety without contributing many calories ❏Foods with lots of water and dietary fiber are less energy dense 08/23/21 FCNS 201 40 SIMPLE ADVICE, REPEATED ● Adequacy ● Balance ● Calorie control ● Moderation ● Variety ● Good taste! 08/23/21 FCNS 201 41 SELF-TEST ARE YOU READY? 08/23/21 FCNS 201 42 TRUE OR FALSE? ● On average, one should try to get 100% or more of the RDA for every nutrient to ensure an adequate intake over time ● Nutrient contents of packaged foods are stated on food labels as Dietary Reference Intakes 08/23/21 FCNS 201 43 CHOOSE THE BEST ANSWER ● If a nutrient does not have a Tolerable Upper Intake Level this means that ◆ A It is safe to consume in any amount ◆ B insufficient data exist to establish a value ◆ C the committee has yet to complete its work for that nutrient ◆ D A and B ◆ E B and C 08/23/21 FCNS 201 44 CHOOSE THE BEST ANSWER ● The major drawback of the Food Guide Pyramid is that: ◆A It is more expensive to follow than other plans ◆B It does not limit food choices to foods low in calories ◆C It is not simple to use ◆ D It makes shopping more difficult and time consuming FCNS 201 45 THE END