The document discusses several key nutrition standards and guidelines used in the United States, including:
- Dietary Reference Intakes (DRI) which establish recommendations for nutrient intake including the Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL).
- The Dietary Guidelines for Americans which provide science-based advice to promote health and reduce risk of chronic disease.
- USDA Food Guides including MyPyramid which group foods and recommend daily servings to help people achieve a healthy diet.
- Food labels and daily values which provide information on calories and nutrients to help consumers make informed choices.
Lecture 3 Dietary requirements and guidelineswajihahwafa
1. Define the Dietary Reference Intakes (DRIs)
2. Present four (4) levels that represent five (5) food group in Malaysian Food Guide Pyramid
3. Read and understand a nutrition facts label.
4. Present the 14 key Messages of Malaysian Dietary Guidelines and 15 Key Messages Malaysian Dietary Guidelines for Children and Adolescents
Lecture 3 Dietary requirements and guidelineswajihahwafa
1. Define the Dietary Reference Intakes (DRIs)
2. Present four (4) levels that represent five (5) food group in Malaysian Food Guide Pyramid
3. Read and understand a nutrition facts label.
4. Present the 14 key Messages of Malaysian Dietary Guidelines and 15 Key Messages Malaysian Dietary Guidelines for Children and Adolescents
Discuss essential components and purposes of nutritional assessment and nutritional screening.
Identify developmental nutritional considerations.
Identify factors influencing nutrition.
Identify anthropometric measures.
Identify risk factors and clinical signs of malnutrition.
Describe nursing interventions to promote optimal nutrition.
Plan, implement, and evaluate nursing care associated with nursing diagnoses related to nutritional problems.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
This was done as a student presentation using photographs & content from various web sites & textbooks on the assumption of fair usage for studying & is for NON-COMMERCIAL purposes.
Discuss essential components and purposes of nutritional assessment and nutritional screening.
Identify developmental nutritional considerations.
Identify factors influencing nutrition.
Identify anthropometric measures.
Identify risk factors and clinical signs of malnutrition.
Describe nursing interventions to promote optimal nutrition.
Plan, implement, and evaluate nursing care associated with nursing diagnoses related to nutritional problems.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
This was done as a student presentation using photographs & content from various web sites & textbooks on the assumption of fair usage for studying & is for NON-COMMERCIAL purposes.
323 LEARNING OBJECTIVES After completing the study .docxdomenicacullison
323
LEARNING OBJECTIVES
After completing the study of this concept, you will be able to:
▶ Apply basic guidelines for healthy eating.
▶ List and apply dietary recommendations for carbohydrates, fats, proteins, vitamins,
minerals, and water.
▶ Interpret and use food labels to make healthy decisions.
▶ Describe and incorporate sound eating practices.
▶ Describe and apply nutrition
guidelines for active people
and those interested in
performance (e.g., sports).
▶ Analyze your diet to
determine nutrient quality.
▶ Compare nutritional quality
of various foods.
Nutrition
C
o
n
c
e
p
t 1
4
The amount and kinds of food
you eat affect your health
and wellness.
cor22568_ch14_323-348.indd 323 8/24/12 4:00 PM
F
O
S
T
E
R
,
C
E
D
R
I
C
1
6
9
2
T
S
324 Section 5 ▶ Nutrition and Body Composition
T
he importance of good nutrition for optimal health is
well established. Eating patterns have been related to
four of the seven leading causes of death, and poor nutri-
tion increases the risks for numerous diseases, includ-
ing heart disease, obesity, stroke, diabetes, hypertension,
osteoporosis, and many cancers (e.g., colon, prostate,
mouth, throat, lung, and stomach). The American Cancer
Society estimates that 35 percent of cancer risks are related
to nutritional factors. In addition to helping avoid these
health risks, proper nutrition can enhance the quality of
life by improving appearance and increasing the ability to
carry out work and leisure-time activity without fatigue.
Most people believe that nutrition is important but
still find it difficult to maintain a healthy diet. One rea-
son for this is that foods are usually developed, marketed,
and advertised for convenience and taste rather than for
health or nutritional quality. Another reason is that many
individuals have misconceptions about what constitutes
a healthy diet. Some of these misconceptions are propa-
gated by commercial interests and so-called experts with
less than impressive credentials. Other misconceptions
are created by the confusing, and often contradictory,
news reports about new nutrition research. In spite of the
fact that nutrition is an advanced science, many questions
remain unanswered. This concept reviews important
national guidelines and recommendations for healthy
eating. The significance of essential dietary nutrients
is also described along with strategies for adopting and
maintaining a healthy diet.
Guidelines for Healthy Eating
National dietary guidelines provide a sound plan
for good nutrition. The U.S. Department of Agriculture
(USDA) and the Department of Health and Human Ser-
vices (DHHS) publishes a definitive report called the
Dietary Guidelines for Americans to help consumers make
healthier food choices. Federal law requires that these
guidelines be updated every 5 years to incorporate new
research findings. The most recent USDA nutrition .
323 LEARNING OBJECTIVES After completing the study .docxlorainedeserre
323
LEARNING OBJECTIVES
After completing the study of this concept, you will be able to:
▶ Apply basic guidelines for healthy eating.
▶ List and apply dietary recommendations for carbohydrates, fats, proteins, vitamins,
minerals, and water.
▶ Interpret and use food labels to make healthy decisions.
▶ Describe and incorporate sound eating practices.
▶ Describe and apply nutrition
guidelines for active people
and those interested in
performance (e.g., sports).
▶ Analyze your diet to
determine nutrient quality.
▶ Compare nutritional quality
of various foods.
Nutrition
C
o
n
c
e
p
t 1
4
The amount and kinds of food
you eat affect your health
and wellness.
cor22568_ch14_323-348.indd 323 8/24/12 4:00 PM
F
O
S
T
E
R
,
C
E
D
R
I
C
1
6
9
2
T
S
324 Section 5 ▶ Nutrition and Body Composition
T
he importance of good nutrition for optimal health is
well established. Eating patterns have been related to
four of the seven leading causes of death, and poor nutri-
tion increases the risks for numerous diseases, includ-
ing heart disease, obesity, stroke, diabetes, hypertension,
osteoporosis, and many cancers (e.g., colon, prostate,
mouth, throat, lung, and stomach). The American Cancer
Society estimates that 35 percent of cancer risks are related
to nutritional factors. In addition to helping avoid these
health risks, proper nutrition can enhance the quality of
life by improving appearance and increasing the ability to
carry out work and leisure-time activity without fatigue.
Most people believe that nutrition is important but
still find it difficult to maintain a healthy diet. One rea-
son for this is that foods are usually developed, marketed,
and advertised for convenience and taste rather than for
health or nutritional quality. Another reason is that many
individuals have misconceptions about what constitutes
a healthy diet. Some of these misconceptions are propa-
gated by commercial interests and so-called experts with
less than impressive credentials. Other misconceptions
are created by the confusing, and often contradictory,
news reports about new nutrition research. In spite of the
fact that nutrition is an advanced science, many questions
remain unanswered. This concept reviews important
national guidelines and recommendations for healthy
eating. The significance of essential dietary nutrients
is also described along with strategies for adopting and
maintaining a healthy diet.
Guidelines for Healthy Eating
National dietary guidelines provide a sound plan
for good nutrition. The U.S. Department of Agriculture
(USDA) and the Department of Health and Human Ser-
vices (DHHS) publishes a definitive report called the
Dietary Guidelines for Americans to help consumers make
healthier food choices. Federal law requires that these
guidelines be updated every 5 years to incorporate new
research findings. The most recent USDA nutrition ...
323 LEARNING OBJECTIVES After completing the study .docxrhetttrevannion
323
LEARNING OBJECTIVES
After completing the study of this concept, you will be able to:
▶ Apply basic guidelines for healthy eating.
▶ List and apply dietary recommendations for carbohydrates, fats, proteins, vitamins,
minerals, and water.
▶ Interpret and use food labels to make healthy decisions.
▶ Describe and incorporate sound eating practices.
▶ Describe and apply nutrition
guidelines for active people
and those interested in
performance (e.g., sports).
▶ Analyze your diet to
determine nutrient quality.
▶ Compare nutritional quality
of various foods.
Nutrition
C
o
n
c
e
p
t 14
The amount and kinds of food
you eat affect your health
and wellness.
cor22568_ch14_323-348.indd 323 8/24/12 4:00 PM
F
O
S
T
E
R
,
C
E
D
R
I
C
1
6
9
2
T
S
324 Section 5 ▶ Nutrition and Body Composition
T he importance of good nutrition for optimal health is well established. Eating patterns have been related to
four of the seven leading causes of death, and poor nutri-
tion increases the risks for numerous diseases, includ-
ing heart disease, obesity, stroke, diabetes, hypertension,
osteoporosis, and many cancers (e.g., colon, prostate,
mouth, throat, lung, and stomach). The American Cancer
Society estimates that 35 percent of cancer risks are related
to nutritional factors. In addition to helping avoid these
health risks, proper nutrition can enhance the quality of
life by improving appearance and increasing the ability to
carry out work and leisure-time activity without fatigue.
Most people believe that nutrition is important but
still find it difficult to maintain a healthy diet. One rea-
son for this is that foods are usually developed, marketed,
and advertised for convenience and taste rather than for
health or nutritional quality. Another reason is that many
individuals have misconceptions about what constitutes
a healthy diet. Some of these misconceptions are propa-
gated by commercial interests and so-called experts with
less than impressive credentials. Other misconceptions
are created by the confusing, and often contradictory,
news reports about new nutrition research. In spite of the
fact that nutrition is an advanced science, many questions
remain unanswered. This concept reviews important
national guidelines and recommendations for healthy
eating. The significance of essential dietary nutrients
is also described along with strategies for adopting and
maintaining a healthy diet.
Guidelines for Healthy Eating
National dietary guidelines provide a sound plan
for good nutrition. The U.S. Department of Agriculture
(USDA) and the Department of Health and Human Ser-
vices (DHHS) publishes a definitive report called the
Dietary Guidelines for Americans to help consumers make
healthier food choices. Federal law requires that these
guidelines be updated every 5 years to incorporate new
research findings. The most recent USDA nutrition
guid.
323
LEARNING OBJECTIVES
After completing the study of this concept, you will be able to:
▶ Apply basic guidelines for healthy eating.
▶ List and apply dietary recommendations for carbohydrates, fats, proteins, vitamins,
minerals, and water.
▶ Interpret and use food labels to make healthy decisions.
▶ Describe and incorporate sound eating practices.
▶ Describe and apply nutrition
guidelines for active people
and those interested in
performance (e.g., sports).
▶ Analyze your diet to
determine nutrient quality.
▶ Compare nutritional quality
of various foods.
Nutrition
C
o
n
c
e
p
t 14
The amount and kinds of food
you eat affect your health
and wellness.
cor22568_ch14_323-348.indd 323 8/24/12 4:00 PM
F
O
S
T
E
R
,
C
E
D
R
I
C
1
6
9
2
T
S
324 Section 5 ▶ Nutrition and Body Composition
T he importance of good nutrition for optimal health is well established. Eating patterns have been related to
four of the seven leading causes of death, and poor nutri-
tion increases the risks for numerous diseases, includ-
ing heart disease, obesity, stroke, diabetes, hypertension,
osteoporosis, and many cancers (e.g., colon, prostate,
mouth, throat, lung, and stomach). The American Cancer
Society estimates that 35 percent of cancer risks are related
to nutritional factors. In addition to helping avoid these
health risks, proper nutrition can enhance the quality of
life by improving appearance and increasing the ability to
carry out work and leisure-time activity without fatigue.
Most people believe that nutrition is important but
still find it difficult to maintain a healthy diet. One rea-
son for this is that foods are usually developed, marketed,
and advertised for convenience and taste rather than for
health or nutritional quality. Another reason is that many
individuals have misconceptions about what constitutes
a healthy diet. Some of these misconceptions are propa-
gated by commercial interests and so-called experts with
less than impressive credentials. Other misconceptions
are created by the confusing, and often contradictory,
news reports about new nutrition research. In spite of the
fact that nutrition is an advanced science, many questions
remain unanswered. This concept reviews important
national guidelines and recommendations for healthy
eating. The significance of essential dietary nutrients
is also described along with strategies for adopting and
maintaining a healthy diet.
Guidelines for Healthy Eating
National dietary guidelines provide a sound plan
for good nutrition. The U.S. Department of Agriculture
(USDA) and the Department of Health and Human Ser-
vices (DHHS) publishes a definitive report called the
Dietary Guidelines for Americans to help consumers make
healthier food choices. Federal law requires that these
guidelines be updated every 5 years to incorporate new
research findings. The most recent USDA nutrition
guid.
Detailed Amino acid structure, Zwitter ions, acid base properties of Amino acids, Chirality, L and D forms of amino acids,standard and non standard amino acids, Essential and non essential amino acids,Learn all amino acids, their properties in detail,methods to quantify amino acids
The central dogma of molecular biology, the basic structure of nucleic acids, Genetic code, 4 levels of protein structure, Revision question with answers
Introduction to basic chemistry of biomoleculesLakshmiKesari2
types of bonds, acids, and bases, monomers and polymers, types of biomolecules, Making and breaking of polymers, Monomers, and polymers of biomolecules
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
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Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
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TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Ocular injury ppt Upendra pal optometrist upums saifai etawah
Nutrition tools and dietary guidelines
1. Nutrition Tools – Standards
and Guidelines
1
Slides prepared by Dr.Lakshmi Kesari
2. Learning
objectives
2
Slides prepared by Dr.Lakshmi
State the significance of DRI and daily values as nutrient standards.State
Explain how RDA, AI, DV, and EAR serve different functions in describing nutrient values
and discuss how each is used.
Explain
List the major categories of the Dietary Guidelines for Americans and explain their
importance to the population.
List
Describe how foods are grouped in the USDA Food guide and MyPyramid.Describe
State the significance of DRI and daily values as nutrient standards.State
Explain how RDA, AI, DV, and EAR serve different functions in describing nutrient values
and discuss how each is used.
Explain
List the major categories of the Dietary Guidelines for Americans and explain their
importance to the population.
List
Describe how foods are grouped in the USDA Food guide and MyPyramid.Describe
3. Nutrient Recommendations-Standards and guidelines
Are set of Standards for healthy people’s energy and nutrient intakes.
Nutrition experts use these recommendations to assess intakes and offer advice on
amounts to consume.
These recommendations are issued by the Food and Nutrition, Board of the Institute of
Medicine, National Academy of Sciences.
This board addresses issues of safety, quality, and adequacy of the food supply;
establishes principles and guidelines of adequate dietary intake; and renders
authoritative judgments on the relationships among food intake, nutrition, and health.
Slides prepared by Dr.Lakshmi 3
4. Applications for Reference Intakes
Are used by governments, industry, academia, health services
Benefits
Serve as guide for procuring food supplies for groups of healthy persons
They form the basis for planning meals for groups
They are used as reference point for evaluating the dietary intake of population
subgroups.
Basis for food and nutrition education programs
Reference point for the nutrition labeling of food and dietary supplements
Slides prepared by Dr.Lakshmi 4
5. Dietary Reference Intakes (DRI):
DRI is the general term for a set of reference values used to plan and assess
nutrient intakes of healthy people.
It is the Standard Set average nutrient requirement values.
DRI suggest upper limit of intakes, above which toxicity is likely to occur.
It also sets average nutrient requirements for use in nutrition research
These values, which vary by age and sex, include:
Recommended Dietary Allowance
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)
Slides prepared by Dr.Lakshmi 5
6. Dietary Reference Intakes Lists and Purposes(DRI) 6
To know daily nutritional needs of individual there are set of reference values in a guideline
called DRI.
The DRI committee has set values for all vitamins, minerals, carbohydrates, fiber, lipids,
protein, water and energy.
The advantage of DRI values is that it can be applied to diet goals of individuals.
Suggest upper limit of toxicity
To set average nutrient requirements in research
DRI values have changed over the years
DRI are estimates of the needs of healthy persons only.
Medical problems alter nutrient needs
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• The RDA is set to meet the needs of
nearly all (97 - 98%) healthy people in
each gender and life stage.
• This is the amount that should be
consumed on a daily basis.
• The RDA is two standard deviations
above the EAR based on variability in
requirements, or if the standard
deviation is not known, the RDA is 1.2
times the EAR.
Recommended Dietary Allowance (RDA).
8. Estimated Average Requirement (EAR).
The EAR is the estimated mean daily requirement
for a nutrient as determined to meet the
requirements of 50 percent of healthy people in
each life stage and gender group (different amounts
are provided based on age ranges and life stages,
such as pregnancy and lactation).
The EAR is based on the reduction of disease and
other health parameters.
It does not reflect the daily needs of individuals but
is used to set the RDA and for research purposes.
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9. Adequate Intake (AI)
9
The AI is the recommended average daily nutrient level
assumed to be adequate for all healthy people.
The AI is based on estimates - observed or
experimentally determined approximations - and used
when the RDA cannot be established because of
insufficient data.
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10. Tolerable Upper Intake Level (UL) for safety.
The Upper Limit is the maximum daily amount of nutrient that appears safe
for most healthy people.
The UL represents average daily intake from all sources, including food,
water, and supplements.
Intake above upper limits is associated with toxicity symptoms.
Most often seen with overuse of supplements or intake of fortified foods.
Lack of a published UL does not indicate that high levels of the nutrient are
safe.
Instead, it means there isn't enough research available at this time to
establish a UL.
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11. The Naïve View Versus the Accurate View
of Optimal Nutrient Intakes
Consuming too much nutrients
endangers health (toxicity) and low
levels (deficiency)
DRI recommends intake values within a
safety range
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• It indicates the range of adequate intake of a
macronutrient associated with reduced risk of
chronic diseases.
• The AMDR is a range given as a percentage of
total calorie intake - including carbohydrate,
protein, and fat - and is associated with a reduced
risk of chronic disease and adequate intake of
essential nutrients.
Acceptable Macronutrient Distribution Range (AMDR).
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SUMMARY ON DIETARY REFERENCE INTAKE STANDARDS
• The values are based on scientific research ,
based on probability and risk, they are set for
optimal intake (not minimum requirements),
reflect daily intakes (DI)
• RDA & AI, Used by individuals for nutrient
intake goals
• RDA – solid experimental evidence
• AI – scientific evidence and educated
guesswork
• Facilitating nutrition research & policy – EAR
• Requirements for life stages and genders
• Establish safety guidelines – UL
• Identification of potentially toxic levels
• Danger zones
• Preventing chronic diseases
• Acceptable Macronutrient Distribution
Ranges (AMDR) proportions
Goals of DRI committee- Nutrient Recommendations
14. Estimated Energy Requirement (EER).
The EER is the average daily energy intake that should maintain
energy balance in a healthy person.
Set to maintain healthy body weight.
Factors such as gender, age, height, weight, and activity level are all
considerations when calculating this value.
Energy intake recommendation is set at a level predicted to maintain
body weight.
The guidelines recommend physical activity to help balance calorie
intakes to achieve and sustain healthy body weight.
It also suggest intake of vegetables, nutrient dense foods, whole
grains
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15Calculations
Calculate the percentage of calories from an energy nutrient in a days meals by using this general
formula.
(A nutrients calorie amount ÷ 𝑡𝑜𝑡𝑎𝑙 𝑐𝑎𝑙𝑜𝑟𝑖𝑒𝑠) 𝑋 100
1. Calculate the percentage of calories from a protein in a days meals.
A days meal provide 50 grams of protein and 1,754 total calories.
First, Convert the protein grams to protein calories (protein provides 4 calories per gram)
Therefore, 50x 4 /1754 x100 =?
Solve the following in the similar manner
a. For carbohydrate (carbohydrates provide 4cal/gram)
b. For fat (Fats provide 9cal/gram)
16. Dietary Guidelines Established for
Americans
Is a Science-based advice to Promote health
and Reduce risk of major chronic disease
Apply to most people age 2 and older
Choose nutritious foods based on USDA (The
United States Department of Agriculture
(USDA) Food Guide
It uses food group plan- a diet planning tool.
17. Dietary Guideline- FOOD GROUP PLAN
Food group plan is a diet planning tool that sorts foods into groups
based on nutrient content and then specifies that people should eat
certain minimum numbers of servings of food from each group
Help people achieve goals
Specifies portions
Foods are sorted by nutrient density
Seven main classes of nutrients that the body needs. These are
carbohydrates, proteins, fats, vitamins, minerals, fiber and water.
Limit potentially harmful dietary components
Fat, sugar, cholesterol, salt, and alcohol
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USDA MyPyramid Food Guide
• Always evaluate your diet by comparing the total food
amounts that it provides with those recommended by
USDA
• USDA eating patterns helps diet planners in planning a
healthy diet that accurately provides the needed amount of
food from each food group
• Vegetarians who eat no meat or its products can use
USDA food patterns to make a balanced diet
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Nutrient density
• A measure of nutrients provided
per calorie of food.
• A nutrient dense food provides
vitamins, minerals and other
beneficial substances with few
calories.
21. USDA MyPyramid Food Guide: Always evaluate your diet by comparing the
total food amounts that it provides with those recommended by USDA
Courtesy: Nutrition: Concepts & Controversies, 12e
Sizer/Whitney
22. USDA MyPyramid
Food Guide
Always evaluate
your diet by
comparing the
total food
amounts that it
provides with
those
recommended by
USDA
23. USDA MyPyramid Food Guide
Always evaluate your diet by comparing the total food
amounts that it provides with those recommended by
USDA
24. USDA MyPyramid Food Guide-
Always evaluate your diet by comparing the total food amounts that it provides with those recommended
by USDA
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25Calories aren't bad for you. Your body needs calories for
energy. But eating too many calories — and not burning
enough of them off through activity — can lead to weight
gain. ... Some people watch their calories if they are trying
to lose weight.
Empty calories — calories from solid fats and/or added
sugars. Solid fats and added sugars add calories to the
food but few or no nutrients. For this reason,
the calories from solid fats and added sugars in a food
are often called empty calories
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Discretionary calorie allowance
are excess calories to enjoy once your
required nutrient needs are met.
They can be used toward higher-fat forms
of foods like milk, cheese and meat, and
high-fat and sugary toppings such as
butter, sauce, sugar and syrup.
Discretionary calories can also count
toward soda, candy and alcohol.
Discretionary calorie allowance
27. MyPyramid: Steps to a Healthier You
Internet users can use Online educational tool
www.MyPyramid.gov
www.choosemyplate.gov
These sites guides users through diet planning
Dietary changes can be made as small steps make substantial impacts
There is flexibility in the USDA Food Guide, for example:
Vegetarians can use instead of meat, nuts, seeds, soya beans.
Option for Mixed dish: substitute fat free yogurt instead of fat free milk
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Portion control is important when you're trying to lose weight and
keep it off.
A portion is the amount of food you put on your plate, while a
serving is an exact amount of food.
Important because it allows for you to have a tight handle on how
many calories you are presumably taking in.
This means eating what your body needs instead of mindlessly
overindulging.
The Portion Plate is an interactive tool for teaching consumers
appropriate food portions.
Unlike a text-based paper educational brochure, The Portion
Plate is an actual melamine, dishwasher-safe plate that offers a
tangible demonstration of how much food we should eat.
Portion control
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Restaurant portions are not held to standards and
should not be used as a guide for choosing portion
sizes.
Most consumers over estimate calories and fat in food
served in restaurants.
Experimenting with portion sizes at home is a valuable
exercise in self education.
Carefully planned diet have :
a. sufficient raw oil
b. vegetables sub groups
c. Include healthy snacks as part of the total daily food
intake
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Food labels carry useful information to help you make good choices
about food.
The food label will tell you if the food contains an additive that you may
want to avoid.
The nutrition information panel helps you to compare the nutrient profile
of similar products and choose the one that suits your needs.
All food labels should have Daily values.
Food labels
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32• It is a food labelling standard, found in food labels.
• It was established by Food and drug administration (FDA)
• Has 2 values
• DRV or Daily Reference value:
• These values are set for things that do not have an RDA.
• Established for total fat, saturated fatty acids, proteins, cholesterol, carbohydrate, fiber, sodium.
• Values apply to average person eating 2000-2500calorie level a day.
• For example, Low fat food label should contain 3 grams of fat or less per serving
• RDI or Reference Daily value is based on RDA (recommended dietary allowance):
• It is established for 25 essential vitamins and minerals.
• Separate RDI exist for infants, toddlers, aged 4+,pregnant and lactating women
• RDI and DRV are combined under daily value (DV) on food labels.
What are Daily values?
33. 33
Step 1: Start with the Serving Size
• Look here for both the serving size (the amount people typically eat at one time) and the number of servings in the package.
• Compare your portion size
Step 2: Check Out the Total Calories
• Find out how many calories are in a single serving.
Step 3: Let the Percent Daily Values Be a Guide
• Use percent Daily Values (DV) to help evaluate how a particular food fits into your daily meal plan.
Step 4: Check Out the Nutrition Terms
• Low calorie: 40 calories or less per serving.
• Low cholesterol: 20 milligrams or less and 2 grams or less of saturated fat per serving.
Step 6: Get Enough Vitamins, Minerals and Fiber
• Eat more fiber, potassium, vitamin D, calcium and iron to maintain good health and help reduce your risk of certain health
problems such as osteoporosis and anemia.
Step 7: Consider the Additional Nutrients
• You know about calories, but it also is important to know about the additional nutrients such as proteins, carbohydrates on the
Nutrition Facts label.
Foods with more than one ingredient must have an ingredient list on the label. Ingredients are listed in descending order by
weight. Those in the largest amounts are listed first. This information is particularly helpful to individuals with food sensitivities,
those who wish to avoid pork or shellfish, limit added sugars or people who prefer vegetarian eating.
FOOD LABEL:
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34REVISION
1. Is it safe to consume phytochemicals in large amounts
2. There are many phytochemicals in whole foods, so eat a wide
variety of foods instead of a single phytochemical
3. What term is used for Nutrition Facts label to the nutrients in one
serving of food..
4. Low fat food label should contain ……….grams of fat or less per
serving
5. Most consumers over estimate calories and fat in food served in
restaurants.
6. Always evaluate your diet by comparing the total food amounts
that it provides with those recommended by USDA
1. Not safe, recollect tolerable
upper intake levels.
2. True
3. Dietary
intake
4.3g
5. True
6. True
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Dietary Guidelines – Summary of the Key Recommendations
The first place to start when you look at the Nutrition Facts label is the serving size and the number of servings in the package. Serving sizes are standardized to make it easier to compare similar foods; they are provided in familiar units, such as cups or pieces, followed by the metric amount, e.g., the number of grams.
The size of the serving on the food package influences the number of calories and all the nutrient amounts listed on the top part of the label. Pay attention to the serving size, especially how many servings there are in the food package. Then ask yourself, "How many servings am I consuming"? (e.g., 1/2 serving, 1 serving, or more) In the sample label, one serving of macaroni and cheese equals one cup. If you ate the whole package, you would eat two cups. That doubles the calories and other nutrient numbers, including the %Daily Values as shown in the sample label.
