NUTR 2105 Lecture Notes - Lecture 2: Nutrient Density, Calorie, Overnutrition
1 May 2018
School
Department
Course
Professor
Balanced diet
Undernutrition
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Overnutrition
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If either of these are prolonged, malnutrition
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Variety
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Moderation
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Nutrient density: nutrients in a food compared to the kilocalorie content
Low in fat and added sugar
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High in nutrients and low in kilocalories
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Energy (calorie) density: measurement of kilocalories in a food compared
with the weight of the food
Most high-fat foods are energy dense
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Low-energy-dense foods can promote weight loss
Eating larger portions for same number of kilocalories, which
may improve satiety and decrease hungry
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§
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Dietary Reference Intakes (DRIs): recommendations on nutrient needs for
individuals (describes by age, gender, and pregnant vs non-pregnant)
Specific amounts of each nutrient one needs to:
Maintain good health
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Prevent chronic diseases
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Avoid unhealthy excess
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5 core reference vales:
Estimated Average Requirement (EAR): amount of a nutrient
projected to meet needs of 50% of healthy Americans by age and
gender
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Recommended Dietary Allowance (RDA): recommendation for each
nutrient that should meet the needs of nearly all (97 to 98%) of all
HEALTHY individuals in a specific gender and age group
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Adequate Intake (AI): estimated value based on the judgement of
the Food and Nutrition Board (FNB) members, according to current
research (value can change and depending on the nutrient, typically
does every so often with new discoveries)
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Tolerable Upper Intake Level (UL): highest amount of a nutrient
that is unlikely to cause harm (become toxic) if consumed daily
Not all nutrients have ULs□
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Acceptable Macronutrient Distribution Range (ADMR): ensure that
intake of nutrients is adequate and proportionate to physiological
needs
Only carbs on test: 45 to 65% of daily kcals
Estimated Energy Requirement (EER): amount of daily
energy needed to maintain a healthy body weight and
meet energy needs based on age, gender, height,
weight, and activity level
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Later-on, on tests, fats: 20 to 35% of daily kcals□
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Dietary Guidelines for Americans: Provides broad dietary and lifestyle advice
Set every 5 years by US Department of Agriculture (USDA) and
Department of Health and Human Services (DHHS)
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Food guidance systems: graphics used to summarize guidelines to healthy
eating
MyPlate (ChooseMyPlate.gov): Web-based tool that helps individuals
implement that recommendations of the DRIs and Dietary Guidelines
For mastering: promotes proportionality
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Promotes the concept of balance and moderation
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Like how half of place is fruit and vegetables
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Exchange System: Group foods according to macronutrient content, used for
meal planning
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Nutrient facts panel: provides the Daily Values and info to help consumers
choose healthy foods
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Discretionary calories
"fun foods" that you get to enjoy once your nutrient needs are met
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1700-2000 nutrient rich and then 300-500 "discretionary" cals
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Food labels
Strictly regulated by FDA
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Has to have: Nutrition Facts panel (standard serving sizes, specific size, %
of DV for each nutrient), name of product, ingredients (in descending
order by weight), manufacturer or distributor name and address, and
lastly net weight
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1990 Nutrition Label Education Act (NLEA)
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Not on raw fruits, veggies, and fruit
Stores must post nutrition info on most commonly eaten fruits,
vegetables, and fish near where products are sold
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Meat has country where born, raised, and slaughtered on labels which are
required
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Fat & food labels
Can vary by 0.5g
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Fiber
3-5g/ serving is good
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Nutrition Facts panel indicates nutrient values
Nutrients added to product
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Health claims must be listed
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Serving size by weight in grams and common household measures
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Exempts from having nutrition facts:
Coffee, tea□
Spices, flavorings and other negligible amounts of nutrients□
Ready-to-eat foods that are prepared and sold in retail
establishments and restaurants
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Food produced by small businesses□
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% daily values
Based on 2000 daily kcal diet
Food is considered __
High in a nutrient if 20% or more of DV
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A good source of a nutrient is 10-20% of DV
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Low in a nutrient if <5%
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No DV for trans fat, sugars, and protein
Partially hydrogenated oils= trans fat
Recommended not to consume any trans fat
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3 types of health claims allowed by FDA
Nutrient content claims: describe the level or amount of a nutrient
in a food
Ex. Free, high, low, reduced, etc.□
Natural is an unregulated term□
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Health claims (b/w food and disease or health-related condition):
2 components:
Food or dietary compound (ex. Fiber)
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A corresponding disease or health-related condition
that is associated w/ a substance
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3 types:
Authorized health claims (well-established)
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Health claims based on authoritative statements (by
U.S. government agency)
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Qualified health claims (claim based on emerging
evidence, but allowed to expedite communication of
potential benefit
Cannot state the nutrient or compound can be
used to treat a disease or condition
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Dietary supplements commonly use these
(industry is unregulated)
Dietary supplements that use structure/
function claims must display a disclaimer on
label that FDA did not evaluate claim and
that the dietary supplement is not intended
to "diagnose, treat cute, or prevent any
disease"
}
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Weakest claim
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Structure/ function: dietary compound influences structure or
function of human body
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NUTR 2105 Chapt. 2
Wednesday, January 17, 2018
2:02 PM
Document Summary
Nutrient density: nutrients in a food compared to the kilocalorie content. Energy (calorie) density: measurement of kilocalories in a food compared with the weight of the food. Eating larger portions for same number of kilocalories, which may improve satiety and decrease hungry. Dietary reference intakes (dris): recommendations on nutrient needs for individuals (describes by age, gender, and pregnant vs non-pregnant) Specific amounts of each nutrient one needs to: Estimated average requirement (ear): amount of a nutrient projected to meet needs of 50% of healthy americans by age and gender. Recommended dietary allowance (rda): recommendation for each nutrient that should meet the needs of nearly all (97 to 98%) of all. Healthy individuals in a specific gender and age group. Adequate intake (ai): estimated value based on the judgement of the food and nutrition board (fnb) members, according to current research (value can change and depending on the nutrient, typically does every so often with new discoveries)
