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Chapter 2
Nutrition Guidelines:
Tools for a
Healthful Diet
Linking Nutrients, Foods, and Health
• Continuum of nutritional status
– Overnutrition
• Chronic consumption of more than is
necessary for good health
• Linked to leading causes of deaths in the
United States
Linking Nutrients, Foods, and Health
• Planning How You Will Eat
– Adequacy
• The foods you choose to eat provide all the
essential nutrients, fiber, and energy in
amounts sufficient to support growth and
maintain health
– Balance
• When the amount of energy you eat equals the
amount of energy you expend in daily activities
and exercise
Linking Nutrients, Foods, and Health
• Planning How You Will Eat
– Calorie Control
• Choosing a diet that balances the calories
you eat with the amount of calories your
body uses
– Nutrient Density
• Amount of vitamins and minerals relative to
the calories the food provides
Linking Nutrients, Foods, and Health
• Planning How You Will Eat
– Moderation
• Not too much or too little
– Variety
• Include a lot of different foods in your
diet
Dietary Guidelines
• Intended to help improve overall health
• Simple, easy-to-understand statements about
food choices
• Used to
– Develop educational materials
– Aid policy makers in designing and carrying out
nutrition-related programs
Dietary Guidelines for Americans
• Cornerstone of federal nutrition policy and
education
• Key Recommendations for the Dietary Guidelines
for Americans
– 23 key recommendations for general
population
– 6 key recommendations for specific population
groups
Dietary Guidelines for Americans
• Overarching Concepts
1. Maintain calorie balance over time to achieve
and sustain a healthy weight
2. Focus on consuming nutrient-dense foods
and beverages
Dietary Guidelines for Americans
• Balancing Calories to Manage Weight
– Obesogenic environment
• Foods and Food Components to Reduce
– Sodium, solid fats, added sugars, and refined
grains
• Foods and Nutrients to Increase
– Vegetables, fruits, whole grains, milk and milk
products, and some unsaturated oils
Dietary Guidelines for Americans
• Recommendations for specific population groups
– Women capable of becoming pregnant
– Women who are pregnant or breastfeeding
– Individuals age 50 years or older
Dietary Guidelines for Americans
• Building Healthy Eating Patterns
– Access to established eating plans
• USDA Food Patterns
• DASH Eating Plan
– Focus on preventing foodborne illness
• Clean
• Separate
• Cook
• Chill
Dietary Guidelines for Americans
• Ways to Incorporate the Dietary Guidelines into
Your Daily Life
– Choose more fruits, vegetables, and whole
grains
– Eat fewer high-fat toppings and fried foods
– Exercise regularly
– Consume sugar, salt, and alcohol in
moderation
– Drink water more often than soft drinks
– Use caution if drinking alcohol
Dietary Guidelines
• History
– First dietary recommendations issued by USDA
in 1894
– “Basic Four” popular from the 1950s through
1970s
– Dietary Guidelines for Americans developed in
1980
– Food Guide Pyramid introduced in 1990s
Dietary Guidelines
• MyPlate
– Introduced in 2011
– USDA’s icon and
primary food group
symbol
Dietary Guidelines
• MyPlate
– Conveys key messages
• Enjoy food but eat less
• Avoid oversized portions
• Make half your plate fruits and vegetables
• Drink water instead of sugary drinks
• Switch to fat-free or low-fat milk
• Compare sodium in foods
• Make at least half your grains whole grains
Dietary Guidelines
• Eating Well with Canada’s Food
Guide
– Health Canada responsible
for helping Canadians
maintain and improve health
– “Rainbow” places foods into
four groups: Vegetables and
Fruit, Grain Products, Milk
and Alternates, and Meat
and Alternates
Dietary Guidelines in Diet Planning
• Use to
– Determine the amount of calories you should
consume each day
– Familiarize yourself with the types of food in
each group, the number of recommended
servings, and appropriate serving sizes
– Plan your meals and snacks using the
suggested serving sizes
Dietary Guidelines
• <Insert Table 2.5>
Portion Distortion
• Perception that large portion sizes are appropriate
• Contributes to positive energy balance, leading to
weight gain over time and ultimately may result in
obesity
Exchange Lists
• Using the exchange lists in diet planning
– Help people with diabetes plan meals
– Used in many weight control programs
– Foods grouped by macronutrient content
• Starches
• Fruits
• Milks
• Other carbohydrates
• Vegetables
• Meats and meat substitutes
• Fats
Recommendations for Nutrient Intake:
The DRIs
• Understanding dietary standards
– Dietary Reference Intakes (DRIs)
• Recommendations for nutrient intake
• Tell us how much of each nutrient we should
have in our diets
The Dietary Reference Intakes
• Estimated Average Requirement (EAR)
– Intake value that meets the estimated nutrient
needs of 50 percent of individuals in specific
life-stage and gender groups
• Recommended Dietary Allowance (RDA)
– Amount that meets the needs of most people
(97-98%) in a life-stage and gender group
The Dietary Reference Intakes
• Adequate Intake (AI)
– Nutrient intake that appears to sustain a
defined nutritional state or some other
indicator of health in a specific population or
subgroup
• Tolerable Upper Intake Level (Uls)
– Maximum levels of daily nutrient intakes that
are unlikely to pose health risks to almost all of
the individuals in the group for whom they are
designed
The Dietary Reference Intakes
• Estimated Energy Requirement (EER)
– Intake predicted to maintain energy balance in a
healthy adult of a defined age, gender, weight,
height, and level of physical activity consistent
with good health
• Acceptable Macronutrient Distribution Ranges
(AMDRs)
– Range of intakes for a particular energy source
associated with reduced chronic disease while
providing adequate intakes of essential nutrients
Food Labels
• Ingredients and Other Basic Information
– Statement of identify/name of the food
– New weight of the food contained inside of the
package
– Name and address of the manufacturer,
packer, or distributor
– List of ingredients in descending order by
weight
– Nutrition information
Food Labels
• FDA currently in process of
changing Facts label
– Reflects latest scientific
information, including
link between diet and
chronic diseases
– Replaces out-of-date
serving sizes
– Highlights key parts of
label through new design
Claims That Can Be Made for
Foods and Dietary Supplements
• Nutrient Content Claims
– Regulated by the NLEA and FDA
• Have made an effort to use meaningful terms
• Have reduced the number of potentially
misleading label statements
Claims That Can Be Made for
Foods and Dietary Supplements
• Health claims
– Link one or more dietary components to
reduced risk of disease
– Must be supported by scientific evidence
– Approved by FDA
• Structure/function claims
– Describe potential effects on body structures
or functions, such as bone health, muscle
strength, and digestion