2. U.S. Diet - Recommended vs. Actual
Intake Based on Five Food Groups
U.S. Diets Actual vs.
recommended:
⢠Twice as many
grains (mostly
refined)
⢠20% more protein
⢠40% fewer veggies
(french fries count)
⢠60% fewer fruits
⢠50% less dairy
3. Diet Planning Principles
⢠Adequacy: Sufficient energy (kcals) + adequate nutrients
⢠Balance: Enough but not too much
⢠kCalorie (energy) control
⢠Energy in = energy out
⢠Choose High nutrient density foods
⢠Nutrient density: nutrients vs. kcals
⢠Healthy diets contain foods that have HIGH nutrient density and
LOW energy density
⢠Moderation: Choose Foods low in fat & added sugars
⢠Variety: highly beneficial â if diet is not varied, nutrients
are not varied which could = poorer health
4. Dietary Planning Tools
There are several tools to help plan a healthy diet:
⢠Dietary Guidelines for Americans
⢠Evidence-based advice
⢠Attain and maintain a healthy weight
⢠Reduce risk of chronic disease
⢠Promote overall health
⢠Reviewed and revised every five years
⢠ChooseMyPlate- recommendations for individual
food groups (specific)
⢠http://www.choosemyplate.gov
5. USDA Food Patterns
Help consumers plan their own diets based on kcals and 5
food groups:
⢠Fruits
⢠Vegetables
⢠Grains
⢠Protein
⢠Dairy
7. Discretionary kcals
Discretionary kcals are
usually from added
sugars and fats in foods
⢠Should be < 15% total
kcals consumed so for a
2000 kcal diet there are
258 discretionary kcals
⢠(20 oz. Coke = 250 kcals)
10. When Choosing GroceriesâŚ
⢠Vegetables â Choose fresh/frozen > canned
⢠Legumes - cheap, low fat, nutrient dense
⢠Fruit - fresh whole > juice
⢠Meat (loin/round - watch prime and choice), fish, and
poultry (remove skin)
⢠Milk/Dairy - choose low fat or non fat
⢠Shop the perimeter of the store
⢠Avoid processed foods: as processing increases,
nutrients tend to decrease
12. Food Labeling
⢠1973 â U.S. Food & Drug Administration implemented
rules for food labeling
⢠Rules modified several times â and may be modified
again
⢠Required for most packaged foods that contain more than
one ingredient
⢠Restaurants with 20+ locations must provide menu
nutrition information (watch portion sizes â they are not
uniform)
13. Required on food package labels
⢠Product Common Name; address of manufacturer, packer
or distributor
⢠Net contents in weight, measure or count
⢠Ingredient list â must list ALL including additives for
preserving or enhancing foods in descending order by
weight
⢠Country of origin
⢠UPC Code/product code
⢠Product dating (if applicable)
14. Required on Food Package Labels
⢠Religious symbols (if applicable)
⢠Ex: kosher
⢠Safe-handling instructions (if applicable)
⢠Special warning instructions (aspartame, peanuts, etc)
17. Nutrition Facts Panel (NFP)
⢠Serving sizes -
established by FDA - all
labels for similar
products must use same
serving size
⢠Everything in NFP is âper
servingâ so serving size
is IMPORTANT!
⢠Nutrient amount, % Daily
Value (DV), or both for
several nutrients
18. More Label Information
Use the web sites below to review how to read labels.
⢠http://www.mayoclinic.com/health/nutrition-facts/NU00293
⢠Fortified foods - addition of nutrients that either
werenât present originally, or were present in low
amounts
⢠Enriched foods - nutrients added back in that were
lost during processing
19. Claims on Food Labels â
regulated by FDA
3 Types of Claims are allowed on Food labels if the food
meets specific criteria:
20. Label Claims
⢠Nutrient: characterize the quantity of a nutrient in a food
⢠Examples: âgood source of fiberâ; âfat-freeâ; âlow sodiumâ
⢠MUST meet specific definitions to be used
⢠Health: characterize the relationship between a nutrient
or other substance in a food to a disease or health-related
condition
⢠Examples: âdiets low in sodium may reduce the risk of high blood
pressureâ
⢠MUST meet specific definitions to be used; MUST use âmayâ, not
âwillâ
⢠Need scientific evidence to support
21. Label Claims
Structure-Function: characterize the relationship between
a nutrient or other substance in a food and its role in the
body
⢠Example: âslows agingâ; âbuilds strong bonesâ; âpromotes a healthy
heartâ; âsupports immunityâ
⢠Do not require FDA approval
⢠Very common â especially on âhealthâ foods
**Be careful of structure-function claims. Many sound like health
claims, but there is no scientific evidence to support the claim!