Download Nutrition Standards and Tools

NUTRITION
STANDARDS
AND TOOLS
Chapter 2
Learning Objectives
• Explain the function of the recommended Dietary
Reference Intakes
• Describe and discuss the Dietary Guidelines for
Americans and identify challenges for chefs
• List the food groups found in MyPlate and
recommended servings from each group
Learning Objectives
• Explain how MyPlate encourages variety,
proportionality and moderation
• Read and analyze food labels, nutrient claims
and health claims
• Discuss the attributes and limitations of various
food rating systems
Cornerstones of Nutrition
•
• getting enough of each essential nutrient
•
• foods from each group daily
•
• appropriate portions
•
• different foods within groups
Dietary Reference Intakes
• Minimum recommended and maximum safe
levels of many nutrients by age and gender.
• Aim to prevent chronic diseases and promote
optimal health.
• Used to assess and plan diets for healthy
individuals and groups.
• See appendix B
Daily Values
Reference points for nutrient intake
used on food labels
 Listed for people who eat 2,000 or
2500 calories
 See appendix C
 Maximum amounts

 total
fat, saturated fat, cholesterol
and sodium

Minimum amounts
 total
carbohydrates, dietary fiber
Dietary Guidelines for Americans
• Revised every 5 years
• Jointly issued by the
Departments of Agriculture
(USDA) and Health and
Human Services (HHS)
• Provide advice about how
good dietary habits can
promote health and reduce
risk for major chronic
diseases
• Evidenced-based research
Overview of Recommendations
• Reduce incidence and prevalence of
overweight and obesity
• Reduce overall calorie intake
• Focus on consuming nutrient-dense foods and
beverages
• Increase physical activity
2010 Dietary Guidelines - Summary
Increase Intake
•
•
•
•
•
•
•
Vegetables
Cooked dry beans
and peas
Fruit
Whole grains
Nuts and seeds
Seafood
Fat-free and low-fat
milk and milk products
2010 Dietary Guidelines - Summary
Reduce Intake
•
•
•
•
Foods containing
added sugars
Foods containing
added solid fats
Sodium
Refined grains
Dietary Guidelines for Americans, 2010
Change the overall food environment
•
•
•
Improve nutrition literacy and cooking skills
Increase health, nutrition and physical
education programs
Encourage restaurants and the food
industry to offer health-promoting foods
Report of the Dietary Guidelines Advisory Committee
DGA 2010 Key Recommendations
Balancing calories to manage weight
Prevent and/or reduce
overweight and obesity
through improved
eating and physical
activity behaviors.
DGA 2010 Key Recommendations
Balancing calories to manage weight
Control total calorie
intake to manage body
weight.
For people who are
overweight or obese, this
will mean consuming
fewer calories from food
and beverages.
DGA 2010 Key Recommendations
Balancing calories to manage weight
Increase physical
activity and reduce
time spent in sedentary
behaviors.
DGA 2010 Key Recommendations
Balancing calories to manage weight
Maintain appropriate
calorie balance during
each stage of life –
childhood, adolescence,
adulthood, pregnancy
and breastfeeding, and
older age.
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
Increase vegetable
and fruit intake.


Quantity
Variety
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
Eat a variety of
vegetables, especially
dark-green and red
and orange vegetables
and beans and peas.
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
Consume at least half
of all grains as whole
grains. Increase wholegrain intake by
replacing refined
grains with whole
grains.
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
Increase intake of fatfree or low-fat milk
and milk products, such
as milk, yogurt,
cheese, or fortified soy
beverages.
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
Choose a variety of
protein foods, which
include seafood, lean
meat and poultry, eggs,
beans and peas, and
unsalted nuts and
seeds.
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
Increase the amount and
variety of seafood
consumed by choosing
seafood in place of some
meat and poultry.
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
Replace protein foods
that are higher in solid
fats with choices that
are lower in solid fats
and calories and/or
are sources of oils.
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
• Use oils to replace
solid fats where
possible.
• Consume less than 10%
of calories from
saturated fats by
replacing them with
monounsaturated and
polyunsaturated fats
DGA 2010 Key Recommendations
Foods and Food Components to Reduce
Consume less than 300
mg per day of dietary
cholesterol
DGA 2010 Key Recommendations
Foods and Nutrients to Increase
•
•
Choose foods that provide more potassium,
dietary fiber, calcium, and Vitamin D, which
are nutrients of concern in American diets.
These foods include vegetables, fruits, whole
grains, and milk and milk products.
DGA 2010 Key Recommendations
Foods and Food Components to Reduce
Reduce daily sodium intake to:
 less than 2,300 mg
 1,500 mg for select
individuals
DGA 2010 Key Recommendations
Foods and Food Components to Reduce
Keep trans fatty acid consumption as low as
possible by limiting foods that contain synthetic
sources of trans fats, such as partially
hydrogenated oils, and by limiting other solid
fats.
DGA 2010 Key Recommendations
Foods and Food Components to Reduce
Reduce the intake of
calories from solid fats
and added sugars
(SoFAS).
DGA 2010 Key Recommendations
Foods and Food Components to Reduce
Limit the consumption of foods that contain
refined grains, especially refined grain foods that
contain solid fats, added sugars, and sodium.
DGA 2010 Key Recommendations
Foods and Food Components to Reduce
If alcohol is consumed, it should be consumed in
moderation – up to 1 drink per day for women and 2
drinks per day for men – and only by adults of legal
drinking age.
DGA 2010 Key Recommendations
Building Healthy Eating Patterns
Select and eating pattern that meets nutrient
needs over time and at an appropriate calorie
level.
DGA 2010 Key Recommendations
Building Healthy Eating Patterns
Follow food safety recommendations when
preparing and eating foods to reduce risk of
foodborne illnesses.
MyPlate
Balancing Calories
• Enjoy your food, but eat
less.
• Avoid oversized
portions.
Foods to Increase
• Make half your plate
fruits and vegetables.
MyPlate
• Switch to fat-free or lowfat (1%) milk.
Foods to Reduce
• Compare sodium in foods
like soup, bread and
frozen meals and choose
foods with lower numbers.
• Drink water instead of
sugary drinks.
……Based on Calories
What Counts As A Serving?
Diary
Fruits
Grains
Vegetables
Protein
GRAINS
1 ounce
VEGETABLES
1 cup
FRUITS
1 cup
DAIRY
1 cup
1 slice of bread
1 cup of raw or
cooked vegetables
1 cup of fruit
1 cup of milk, yogurt,
or soy milk
1 ounce of meat,
poultry, or fish
1.5 ounces of natural
cheese
1 egg
1 cup of ready-to-eat
breakfast cereal
1/2 cup cooked
rice, pasta, or
cereal
PROTEIN FOODS
1 ounce
1 cup of 100% fruit juice
1 cup of vegetable
juice
1/2 cup of dried fruit
2 cups of raw
leafy greens
2 ounces of processed
cheese
1 cup dairy alternative
1 tablespoon of peanut
butter
1/4 cup of cooked dry
beans
1/2 ounce of nuts or
seeds
.
Fruit – 1 to 2 cups
• What is in the fruit
group?
• What counts as 1 cup?
• Health benefits
• Nutrients in fruit
Vegetable – 1 to 3 cups
• What counts as 1 cup?
• Health benefits
• Nutrients in vegetables
Weekly Vegetable Intake
Recommendations

Dark Green


Red and Orange


1 ½- 2 cups
Starchy


5 ½ - 6 cups
Beans and Peas


1 ½ - 2 cups
4-6 cups
Others

4-5 cups
Grain – 3-8 ounce-equivalent
• What is in the grain
group?


Whole grains
Refined grains
Grain – 3-8 ounce-equivalent
• What counts as
1ounce equivalent?
• Health benefits
• Nutrients in grain
Protein – 2 -6 ½ ounce-equivalents
• What is in the protein
food group?
• What counts as 1ounce
equivalent?
• Health benefits
• Nutrients in protein group
Milk – 2-3 cups
• What is in the milk group?
• What counts as 1cup
equivalent?
• Health benefits
• Nutrients in milk
How To Apply MyPlate



Personal diet analysis
Recipe Modification
Starting point of healthy eating
Harvard Healthy Eating Plate
Copyright © 2011 Harvard University. For more information about The
Healthy Eating Plate, please see The Nutrition Source, Department of
Nutrition, Harvard School of Public Health, http://www.thenutritionsource.org.
Nutrition Facts
• Serving size


Given in familiar units
and grams
Labeling law sets
standard serving sizes
to allow comparison
• Portion size


The amount served or
eaten
Usually larger than
serving size
Nutrition Facts
Exempt from Labeling
•
•
•
•
•
•
Very small packages
Small businesses (sales below $50,000)
Ready-to-eat food for take-out
Bulk foods not sold directly to consumer
Plain tea, coffee, spices, herbs
Foods with no nutrients
Interpreting Labels
• Serving sizes = 13
pieces, 39 grams
• 3.5 servings per
box
• Calories

170 x 3.5 = 595
calories per box
Interpreting Labels
• Saturated fats

3.5 grams x 3.5
=12.25 grams
• DV saturated fat

18% x 3.5 =
63%
• Label claims
35% less fat
Nutrient Content Claims
• Content claims are legal definitions not
just descriptions
• Also apply to menus
Nutrient Content Claims
Nutrient Content Claims
Free
Low
Reduced /Less
Calories
Less than 5
40 calories or less
120 calories or less per
100 gm(main dishes)
25% fewer
Total Fat
Less than .5 grams
3 gms or less
3 gms or less per 100 gms
(main dishes)
25% less
Saturated Fat
Less than .5 grams
1 gm or less and 15% or
25% less
less of calories from sat fat
Cholesterol
Less than 2 mg
20 mg or less
25% less
Sodium
Less than 5 mg
140 mg or less
25% less
Sugar
Less than .5 grams
Not defined
25% less
Other Nutrient Content Claims
Claim
Requirement
High, rich, excellent source
Contains 20% or more DV
Good source
10-19% of DV
More, fortified, enriched, added, extra,
plus
10% or more of the of the DV; used for
vitamins, minerals, protein, fiber, potassium
Lean
Meat, poultry, fish products – less than 10
g fat, 4.5 or less sat fat, less than 95 mg
of cholesterol per serving
Extra lean
Meat, poultry, fish products – less than 5 g
fat, 2 or less sat fat, less than 95 mg of
cholesterol per serving
Claims using term “antioxidant”
• RDI must be established for the nutrients.
• Nutrient must have existing scientific evidence of
antioxidant activity
• Level of each nutrient must be sufficient to meet the
definition for "high," "good source," or "more"
Approved Health Claims
• Calcium and osteoporosis
• Sodium and hypertension
• Dietary fat and cancer
Approved Health Claims
• Dietary saturated fat and cholesterol and risk
of coronary heart disease
• Fiber-containing grain products, fruits, and
vegetables and cancer
• Fruits, vegetables and grain products that
contain fiber, particularly soluble fiber, and
risk of coronary heart disease
Approved Health Claims
• Fruits and vegetables and cancer
• Folate and neural tube defects
• Dietary noncarcinogenic carbohydrate
sweeteners and dental caries
• Soluble fiber from certain foods and risk of
coronary heart disease
• Soy protein and risk of coronary heart disease
• Plant sterol/stanol esters and risk of coronary
heart disease
Health Claims based on Authoritative
Statements
• Whole-grain foods and risk of heart disease
and certain cancers
• Potassium and the risk of high blood pressure
and stroke
• Fluoridated water and reduced risk of dental
carries
• Low in saturated fat, cholesterol, and trans fat,
and reduced risk of heart disease
Ingredient list
Ingredient that weighs the most is first
 Example: Juice ingredient label

100% juice
 Ingredients: apple juice, natural flavors, ascorbic
acid
 Ingredients: water, high fructose corn syrup, apple
juice, ascorbic acid
Ingredient List



Interesting ingredients…..
“healthy” or “nutrient dense” foods listed first
Determine MyPlate servings
Organic

Produced with…








No sewer-sludge/synthetic fertilizers
No pesticides
No growth hormones
No antibiotics
No irradiation
Limits on genetic modification
Generally higher in phytochemicals
Not necessarily higher in nutrients
Highest In Pesticides….
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







Peaches
Apples
Sweet bell peppers
Celery
Nectarines
Strawberries
Cherries
Lettuce
Imported Grapes



Pears
Spinach
Potatoes
Organic Labeling
Raw, fresh and
processed products that
contain organic
agricultural ingredients
• 100% organic must
contain only organically
produced ingredients
and processing aids
(excluding water and
salt)
Organic Labeling
USDA National Organic Program
• Organic - at least
95% organically
produced
ingredients
(excluding water
and salt)
• Made with organic
ingredients - must
contain at least 70%
organic ingredients
Natural Labeling
USDA has defined natural for meat and
poultry only:
• Contains no artificial ingredients or added color
• Minimally processed (the raw product not
fundamentally altered) may be labeled natural
• Label must explain the use of the term natural –
for example, “no added colorings or artificial
ingredients” or “minimally processed”
Natural



No legal definition for
other foods
Generally, no added
colors, synthetic flavors
or ingredients
Cleaner ingredient list

Canola oil, orange juice,
etc, organic soy sauce,
rice wine vinegar,
evaporated cane juice,
garlic, ginger…beet
extract for color
Front-of-package nutrition labeling