Dietary Guidelines & Recommended intake Flashcards
Development of essential nutrition
- Exponential increase in research surrounding the importance of certain nutrients over the past 200 ‐ 250 years.
- Much of this development was achieved through examining certain diseases and observing whether or not the addition of various nutrients relieved symptoms
When is a substance considered essential
- Substance is required for growth, health and survival
- Absence from diet results in characteristic deficiency disease
- Such disease can only be fixed or prevented through that single nutrient
- Signs of deficiency are directly proportional to the amount consumed
- Substance cannot be synthesised in the body yet is required for some critical function
Recommended intake organisations throughout the years
- 1941 - First Food and Nutrition Board (US)
- 1943 - Dietary standards for evaluating nutritional intakes (large populations) published
- 2015 – 2020 – Dietary Guidelines for Americans
- 2013 – Australian Dietary Guidelines
Dietary Reference Intake (DRI)
- Intended for diet planning
Estimated average requirement (EAR):
- Estimate of the amount of a nutrient that is sufficient to meet the meet the need average, healthy individuals (not for everyone)
Recommended dietary allowance (RDA)
- Level of intake of essential nutrients determined to be adequate to meet the known nutrient needs of practically all (97%) healthy people
Adequate intake (AI) - Insufficient evidence to set an EAR/RDA an AI is set
Upper level intake (UL)
- The maximum level of daily nutrient intake that is unlikely to lead to a health risk
Education Guidelines
Guideline 1: Achieve & maintain healthy weight
Guideline 2: Balanced diet from 5 food groups
Guideline 3: Limit intake of “bad fats”, etc.
Guideline 4: Breastfeeding
Guideline 5: Food Safety
Food labels - Fat
Recommended energy intake from saturated fat is less than 10%
Choose foods:
- Total fat
- < 10g per 100g
- Saturated fat
- < 3g per 100g
Food labels - sugar
- Avoiding sugar completely is not necessary but try and choose food with small amounts of added sugar
- If more than 15g per 100g check that sugar is not listed high on ingredient list
Food labels - Fibre
- Not included on all food labels
- 3g or more per serve for breads and cereals
Food labels - Sodium
Choose foods:
- Sodium
- < 400mg per 100g GOOD
- Sodium
- < 120 mg per 100g BEST
Food labels - Ingredients
Listed from greatest weight to smallest
Nutrient claims
- Free
- Low
- Reduced
Free
- Calorie Free
- Less than 5 cal/reference serve
- And per labelled serve
- Fat free
- Less than 0.5g/reference serve
- And per labelled serve
- Sugar Free
- Less than 0.5g/reference serve
- And per labelled serve
Low
- Few calories
- Less than 40 cal/reference serve
- Meals and main dishes 120 cal or less / 100g
- Low fat
- Less than 3 g/reference serve
- Meals and main dishes 3 g or less per 100 g (no more then 30% of cals from fat)
- SUGAR: Not defined
- No basis for recommended intake
Reduced
- Fewer calories
- At least 25% fewer calories/reference amount then an appropriate food reference
- Reduced fat
- At least 25% fewer less fat/reference amount then an appropriate food reference
- Reduced sugar
- At least 25% fewer less fat/reference amount then an appropriate food reference
Prospective Method
- 3 or 7 dat dietary survey
- 3 or 7 day log should represent normal eating habits
- 2 week days and 1 weekend day is recommended (for 3 day)
- Simple & relatively accurate (~ 10% of actual energy intake) for macronutrients such as carbohydrates, fats and proteins
Advantages
- Reasonably accurate
- Cost effective
- Detailed
- Eating habits
Disadvantages
- May not represent normal diet (3-day)
- Tends to underestimate energy intake (3 and 7 days)
- Demanding (7-day)
- Compliance (7 days)
Prospective method
- 3 or 7 day food records
- Accurate and relatively inexpensive
- Clients must be motivated and have access to standard measuring cups, teaspoons, etc.
Advantages
- Accurate
- Cost effective
- Detailed
- Eating habits
Disadvantages
- May not represent normal diet (3-day)
- Tends to underestimate energy intake (3 and 7 days)
- Demanding (7-day)
- Compliance (7 days)
Prospective method
- Duplicate food collections
- Most accurate but time consuming and expensive
- Bomb Calorimeter - measures heat (in kcal) as food is being oxidized
Advantages
- Most accurate
- Detailed information
Disadvantages
- Expensive
- Time consuming
- May affect food choices
- Demanding
- Likely to underestimate
Retrospective methods
- 24 hour recall
- Requires a skill interviewer
- Relatively easy and inexpensive
- May not be a true reflection of diet and tends to underestimate energy intake
Advantages
- Good response rate
- Easy
- Cheap
- Rank nutritional intake
Disadvantages
- May not represent usual food intake
- Memory bias
- Underestimates
- No quantitative data
