NUtritional Guidelines Flashcards
Dietary Reference Intakes (DRI)
Estimate the nutritional requirements of
healthy people
Include separate recommendations for
different groups of people of a specific age &
gender
Encompasses four sets of reference values:
i) RDA
ii) AI
iii) UL
iV) EAR
Recommended Dietary Allowances (RDA):
Daily dietary intake levels sufficient to meet
the nutrient requirements of approximately
98% of healthy people
Adequate Intakes (AI):
The amount of a nutrient thought to be
adequate for most people; used when EAR &
RDA can not be determined
Estimated Average Requirements (EAR):
The amount of a nutrient that meets the requirement of 50% of the people of a particular age & gender
Tolerable Upper Intake Levels (UL):
The maximum amount of a nutrient that is unlikely
to pose risk of harm in healthy people when consumed daily; intake above the UL can be harmful
RDA for Calories
• RDA set at the mean, not above, to ward off greater chance for obesity
• Calorie RDA calculated for the reference man & woman
Recommended Dietary Allowance (RDA)
• Prepared by the United States Food and Nutrition
Board (FNB) since 1941.
• The first edition was published in 1943 to provide
“standards to serve as a goal for good nutrition.”
Recommended Nutrient Intakes for Malaysia
2005
• RNI = Recommended Nutrient Intake.
• Malaysian RNI was published by the MOH in 2005.
• RNI is the daily intake corresponding to RDA.
• Meets the nutrient requirements of almost all
(97.5%) apparently healthy individuals.
Coverage of nutrients in RNI 2005
• Energy
• Macronutrients including protein, fat, and CHO
• Vitamins:
– Thiamin (Vit B1)
– Riboflavin (Vit B2)
– Niacin (Vit B3)
– Folate
– Vit C
– Vit A
– Vit D
– Vit E
• Minerals
– Calcium, Iron, Iodine, Zinc, Selenium
How does RNI differ from RDA?
• Nomenclature: RDA/RDI for Malaysia now known as RNI for Malaysia.
• For age-categories, infants are grouped into 0-5
month and 6-11 month.
• Adults are divided into two groups (19-29 years; 30-59 years).
• While elderly are those 60 years and above.
• Reference body weights are established based on
local studies.
• Additional nutrients are included.
The Challenge of Dietary Guidelines
• Provide only general guidelines for calorie intake
• Do not address the hazards of nutrient excesses
There are 8 principles in the Malaysian Dietary Guidelines:
1) Enjoy a variety of foods.
2) Maintain healthy body weight by balancing food
intake with regular physical activity.
3) Eat more rice and other cereals products, legumes, fruits and vegetables.
4) Minimize fat in food preparation and choose foods that are low in fat and cholesterol.
5) Use small amounts of salts and choose foods low in salt.
6) Reduce sugar intake and choose foods low in sugar
7) Drink plenty of water daily
8) Practice and promote breastfeeding
Ministry of Health through its Division of Family Health Development implements several nutrition intervention programs and activities as follows:
A. Supplementary Feeding Programs
B. Multiple Nutrient Supplementation
C. Nutrition Rehabilitation Program.
A. Supplementary Feeding Programs:
1) MOH provided full cream milk powder to undernourished children under 7 years of age, pregnant and lactating mothers.
2) Ministry of Education provides subsidized milk and free meals to primary school children from poor families.
3) The Ministry of Rural development through its KEMAS programs provide meals for preschool children, and food assistance to poor families.
B. Multiple Nutrient Supplementation
The Ministry of Health distributes iron, folic acids,
vitamin C and B complex to pregnant women
during their antenatal check-ups.
C. Nutrition Rehabilitation Program.
Moderately and severely malnourished children
under 7 years of age are given food aid
comprising essential items such as rice,
anchovies, biscuits, milk powder, cooking oil,
sugar and green gram worth RM 60 every month.
Tools Used in Diet Planning
A. Food Group Plans
B. Exchange Lists
C. Food Composition Tables
A. Food Group Plans
Tool that group foods according to similar
origin & nutrient content
Specifies the number of foods from each group
a person should eat
Provides a pattern for diet planning to ensure
adequacy & balance
• The Four Food Group Plan
• The Food Guide Pyramid
• The Eatwell plate
• Food Guide
B. Exchange Lists
Lists of foods with portion sizes specified
The foods on a single list are similar with
respect to nutrient & calorie content & therefore can be mixed & matched In the diet
Provide help in food selection for calorie control, moderation, balance & variety
C. Food Composition Tables
Tables that list the nutrient profile of commonly
eaten foods
Includes number of calories, grams of fat, milligrams of sodium, etc.
A. Required Information
Name of the product (statement of identity)
Name & address of the manufacturer
Net contents in terms of weight, measure or
count
Ingredients list with items listed in descending
order by weight
The Nutrition Facts Panel, unless the package
is too small
Nutrition Fact Panel
• Area on the food label that provides a list of
specific nutrients obtained in one serving of food
• Very few foods are exempt from carrying the nutrition fact panel
• Use as a shopping guide to make healthier decisions
B. Nutrition Fact Panel
Serving or portion size
Servings or portions per container
Calories per serving
Calories from fat
The amounts of total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium & iron
Mandatory Components of the Nutrition Facts Panel
1) Total Calories
2) Calories from fat
3) Tota Fat
4) Saturated Fat
5) Cholestrol
6) Sodium
7) Total Carbohydrate
8) Dietary FIber
9) Sugars
10) Protein
11) Vitamin A
12) Vitamin C
13) Calcium
14) Iron
C. Daily Values
Compares the amounts of specific nutrients in
one serving to the amount recommended for
daily consumption
Provided for both a 2,000-calorie diet & a 2,500-calorie diet
Food is considered high in nutrient if DV is > 20%
Food is considered low in nutrient if DV is < 5%
D. Nutrient & Health Claims
i. Nutrient content claims: claims such as “lowfat”
& “low-calorie” used on food labels to give consumers an idea of a food’s nutritional profile without having to look at the Nutrition Facts Panel
• These claims must adhere to specific definitions established by the Food & Drug Administration
ii. Health Claims: a statement on the food label
linking the food to a reduced risk of a particular
disease
• The claim must be supported by scientific evidence
• These claims must adhere to specific definitions established by the Food & Drug Administration
- Bread, cereal, rice, noodles and tubers
• 6-11 servings/day
• These foods provide complex carbohydrates and fiber, vitamins (riboflavin, thiamin, niacin and folic acid), minerals (iron and magnesium) and protein.
• Main source of energy.
- Fruits and vegetables
• 3-5 servings/day
• These foods provide fiber, vit. A, vit. C, folate, potassium, iron, and magnesium.
- Fish, poultry, meat and nuts
• 2-3 servings/day
• These foods contribute protein, phosphorus, vit B6, vit B12, zinc, magnesium, iron, niacin, and thiamin.
- Milk and milk products
• 2-3 servings/day
• These foods provide calcium, riboflavin, protein,
vitamin B12, when fortified, vitamin D and A.
- Fat, oil, sugar and salt
• Use sparingly
• Supply calories but little or no vitamins.
• High intake may lead to CVD, diabetes and other
chronic disease in a long term usage.
Portion Distortion
• Portion – the amount of food eaten in one sitting
• Serving size – the standard amount or
recommended portion of food for which the nutrient composition is presented
• Portion sizes have increased over the years
• Increased portion sizes have contributed to
– Increased kcal intake
– Increased weight
– Increased risk of developing
• Cardiovascular disease
• Diabetes
• Joint problems
• Cancers
Nutrient dense
– Measurement of the nutrients in a food compared to the kilocalorie content
– High in nutrients and low in kilocalories
– Provide more nutrients per kilocalorie
– Low in fat and added sug
• Energy density
– Measurement of kilocalories compared with
weight (grams) of the food
– Most high-fat foods
Low-energy-dense foods
– Lower in fat and high in nutrient content
– Means larger portions for the same number of kilocalories
Time of Day and Eating: Does It Impact Your Health?
• Eat breakfast may decreases the total number of
kilocalories you eat in a day
– Increased satiety with breakfast foods
– May be a good strategy for weight control
• Eating later in the day may increase kilocalorie
intake
• Eating more fat and consuming more alcohol on
the weekends can result in weight gain
Determination of Food Energy
Energy in foods
Measured in kilocalories (kcal)
Definition of a calorie:
A unit of measure for energy in food.
Energy needed to raise the temperature of 1 ml/gram of water by one degree Celsius. This unit is used as a measure of the energy released by food as it is digested by the human body.
Nutrients that have Calories:
Proteins
Carbohydrates
Fats
Calories per gram:
Protein 1 Gram = 4 calories
Carbohydrates 1 Gram = 4 calories
Fat 1 Gram = 9 calories
