Chapter 2 Flashcards
Dietary reference intake (DRI)
term used to encompass nutrient recommendations
DRI includes:
Estimate Avg Requirements Rec. dietary allowances Adequate intakes Tolerable upper intake levels Est. Energy requirements
Recommended Dietary Allowances (RDAs)
daily intakes that meet the needs of 97-98% of the population
What are RDAs based off of
EARs x 1.2
Adequate Intakes (AIs) def and what they are used for
daily intake amounts for nutrients that there is no EAR
-fatty acids, fiber, and some vitamins and minerals
Upper Intake Levels
Max. daily intake that doesn’t cause adverse health outcomes
Estimated Average Requirements (EARs)
Daily nutrient intake amounts that meets the needs for 50% of the population group
What are EARs used for?
17 nutrients that have accurate biomarkers like:
carbs
proteins
various V + M
Formula for nutrient density of food
divide the amount of the nutrient per serving by the recommended amount
Daily Values (DVs)
Nutrition standards on food labels developed by the FDA
What are DVs based on?
RDIs and DRVs
Reference Daily Intakes (RDIs)
used for vitamins and minerals
use highest value for life-stage group
generally higher than RDA
Daily Reference Values (DRVs)
used for energy nutrients (carbs protein fat) fiber, cholesterol, sodium, and potassium
based on 2000 cal diet
Nutrient content claims
- describes nutrient content
- closely regulated by FDA
Health claims
Describes a relationship between nutrient and a disease (must have strong scientific data support)
closely regulated by FDA
Preliminary health claims
- limited scientific evidence supports claims
- regulated by FDA
Structure/Function Claims
Relationship between nutrient and body function
NOT FDA approved
Reduced Calories
At least 25% less calories than reference food
Light or lite
50% fat or 33% less calories if less than half of the food’s calories are from fat
Fat/sugar free
less than 0.5g fat or sugar per serving
Calorie free
less than 5 kcal per serving
Major factors influencing energy density
fat content
water content
Who publishes dietary guidelines?
USDA and DHHS
Food to increase according to dietary guidelines
fruits and veggies whole grains low-fat or fat-free dairy protein variety seafood fiber
Foods to decreased according to dietary guidelines
salt saturated fat cholesterol transfats refined grains alcohol cal from solid fats and sugars
