UNIT 3

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Athabasca University, Athabasca *

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331

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Health Science

Date

Jan 9, 2024

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docx

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Uploaded by alejandrabolanos

UNIT 3: NUTR 331 Objectives After completing this unit, you should be able to 1. Describe the goals of Dietary Reference Intakes (DRI). Goal 1. Setting Recommended Intake Values—RDA and AI One of the great advantages of the DRI recommended intakes lies in their applicability to the diets of individuals.1 The committee offers two sets of values specifying intake goals for individuals: recommended dietary allowances (RDA) and adequate intakes (AI). Goal 2. Facilitating Nutrition Research and Policy—EAR Another set of values established by the DRI committee, the estimated average requirements (EAR), establishes nutrient requirements for given life stages and gender groups that researchers and nutrition policymakers use in their work. Public health officials may also use them to assess nutrient intakes of populations and make recommendations. The EAR values form the scientific basis upon which the RDA values are set (a later section explains how). Goal 3. Establishing Safety Guidelines—UL Beyond a certain point, it is unwise to consume large amounts of any nutrient, so the DRI committee sets the tolerable upper intake levels (UL) to identify potentially hazardous levels of nutrient intake (see Table 2–1). The UL are indispensable to consumers who take supplements or consume foods and beverages to which vitamins or minerals have been added —a group that includes almost everyone. Public health officials also rely on UL values to set safe upper limits for nutrients added to our food and water supplies. Goal 4. Preventing Chronic Diseases The DRI committee also takes into account chronic disease prevention wherever appropriate. In the last decade, abundant new research has linked nutrients in the diet with the promotion of health and the prevention of chronic diseases, and the DRI committee uses this research to set intake recommendations. For example, the committee set lifelong intake goals for the mineral calcium at the levels believed to lessen the likelihood of osteoporosis-related fractures in the later years. The DRI committee also set healthy ranges of intake for carbohydrate, fat, and protein known as acceptable macronutrient distribution ranges (AMDR). Each of these three energy-yielding nutrients contributes to the day’s total Calorie intake, and their contributions can be expressed as a percentage of the total. According to the committee, a diet that provides adequate energy nutrients for healthy individuals in the following proportions can provide adequate nutrients while reducing the risk of chronic diseases: 45 to 65 percent from carbohydrate ■ 20 to 35 percent from fat ■ 10 to 35 percent from protein ■ 2. describe and explain the basis for the Recommended Dietary Allowances (RDA) and Daily Values (DV), and describe the potential uses for each.

Recommended Dietary Allowances (RDAs) are nutrient intake levels established by health authorities to meet the needs of most individuals in a specifici age and gender group. RDAs are based on scientific research and aim to prevent nutrient deficiencies. They consider factors like age, sex, life stage, and physiological conditions. Daily Values (DVs), on the other hand, are reference values for use on food labels. They are based on a standard caloric intake and are often higher than the RDAs. DVs help consumers compare the nutrient content on different foods within the context of a daily diet. RDAs are essential for preventing deficiencies, while DVs provide a standardized reference for assessing the nutritional content of packaged foods. Bothe are valuable tools for maintaining a balanced and healthy diet. 3. describe the purpose and content of Canada’s Food Guide (2019), focusing on adults. Canada's food guide (2019) serves as a comprehensive resource providing dietary recommendations to promote health and well-being. For adults, the guide emphasizes proportionality as it encourages a balance of food groups, with an emphasis on plant-based foods like fruits, vegetables, and whole grains. It also emphasizes protein sourcecs as it recommends a variety of protein sources, including lean meats, fish, tofu, legumes, and nuts. Another emphasis is on whole foods advocating for whole and minimally processed options, promoting nutrient-dense choices. Hydration is yet another emphasis as it highlighlights the importance of water as the beverage of choice and suggests limiting sugary drinks. In addition, healthy fats encourages the consumption of healthy fats from sources like avocado, nuts, and olive oil. Lastly, emphasis on meal preparation promotes cooking and preparing meals at home to have better control over ingredients. The guide shifts away from specific serving sizes and focuses on a more holistic approach, emphasizing mindful eating and considering individual needs and preferences. It provides practical advice to help Canadians make healthier food choices based on the latest scientific evidence. 4. discuss the reasons for including variety, moderation, calorie control, and balance in eating guidelines. Including variety ensures a diverse range of nutrients, moderation prevents excessive intake that can lead to health issues, calorie control is crucial for weight management, and balance ensures a mix of macronutrients, promoting overall health and well-being. 5. identify the key nutrients found in each food group. Fruits and Vegetables – Fiber, Vitamins and minerals. Grains – Fiber, Vitamins and minerals. Protein Foods – Protein, vitamins, and minerals. Dairy – Calcium, Vitamin D, Protein and B vitamins. 6. interpret information included in food labels in the standard nutrition facts table.

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