Dietary Reference Intakes Applications in Dietary Planning (2003) / Chapter Skim
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2. Using Dietary Reference Intakes in Planning Diets for Individuals
2. Using Dietary Reference Intakes in Planning Diets for Individuals
Pages 35-54
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From page 35... ...
Assuming that current nutrition education tools have been evaluateci to determine if they are consistent with the new reference intakes for nutrients, inclivicluals who wish to plan nutritionally aclequate cliets for themselves can review their usual intakes with one of the food guides. Food labels can be used to help choose foods that will make up a healthful cliet.
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From page 36... ...
Plan for appropriate intakes of specific nutrients of concern based on special considerations FIGURE 2-1 Schematic decision tree for planning diets for individuals.
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From page 37... ...
Recommended Dietary Allowance A major goal of clietary planning for inclivicluals is to achieve an acceptably low probability of nutrient inacloquacy for a given incli
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From page 38... ...
The new RDAs may be used as the targets for planning nutrient intakes that result in acceptably low probability of inacloquacy for the incliviclual. The RDA is intencleci to encompass the normal biological variation in the nutrient requirements of inclivicluals.
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From page 39... ...
. But in general they are the observed mean or meclian nutrient intakes by groups of presumably healthy inclivicluals, or they are baseci on a review of ciata cleriveci from both clietary and experimental approaches (e.g., the AIs for calcium and vitamin D tIOM, 1997]
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From page 40... ...
Therefore, it is probable that current intake levels of vitamin B6 and other nutrients from food sources alone might be higher than those reported in the CSFII. Close attention to intake from highly concentrated sources of nutrients, such as highly fortified foocis or supplements (particularly high-close single nutrient supplements or high-potency multiplenutrient supplements)
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From page 41... ...
as estimated from doubly labeled water ciata and associated with an incliviclual's sex, age, height, weight, and physical activity level. The product of these equations is termed an estimated energy requirement (EER)
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From page 42... ...
For normal inclivicluals who are weight-stable, at a healthy weight, and performing at least the minimal recommencleci amount of total activity, their energy expenditure (anci recommencleci intake) is their usual energy intake.
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From page 43... ...
This indicates that monitoring body weight would be required when using the equations to estimate incliviclual energy expenditure. For example, if one was enrolling subjects in a study in which it was important to maintain body weight with a specified activity level, one might begin by fouling each incliviclual the amount of energy estimated using the equation for their EER.
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From page 44... ...
have been used to provide foocibaseci clietary guidance in many ways, including through clevelopment of national food guides and clietary guidelines for healthy populations and as a basis for information on food and supplement labels. Dietary guidance systems and food composition tables are the most universally accessible sources of nutrition information available to practitioners and laypersons.
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From page 45... ...
and the Food Guide to Healthy Eating (Figure 2-3) are guides for healthy persons to achieve acloquate total nutrient intakes from food sources.
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From page 46... ...
46 DIETARY REFERENCE INTAKES · ~— Health Sante · ~ ~ Canada Canada ~— ~ {Ed _ ~ TO HEALTHY EATING FOR PEOPLE FOUR YEARS AND OVER Enjoy a variety Of foods from each OrouD every dav Choose ioweF fat foods more often. Hot Cereal 175 mL 3/4 cup 1 Bagel, Pita or Bun Pasta or Rirn 250 mL 1 cup 1 Serving Fresh, Fmzen or Canned Vegetables or Fruit 125 mL 1 Medium Size Vegetable or Fruit 1/2 cup rig 3'X1"x155 2 Slices 50q 50g Beans 19R pan ml 113-213 Can 50-100 g Meat, Poultry or Fish 50-100 g 1-2 Eggs 100g 1/3 cup FIGURE 2-3 Canada's Food Guide to Healthy Eating.
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From page 47... ...
Using the Food Guide Pyramid as a guide to achieve the recommencleci intakes of nutrients, her meal pattern would include a minimum of three servings (7 oz) of protein-rich foocis, three servings of dairy products, two servings of fruits, and three servings of vegetables (focusing on foocis rich in folate, vitamin C, and ,3-carotene)
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From page 48... ...
Consideration should be given to the new DRIs when food guides are upciateci. In the interim, dietetic practitioners who plan cliets should familiarize themselves with the nutrient intake recommen
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From page 49... ...
For tif ed Foods Fortified and enriched foocis have the advantage of providing aciclitional sources of certain nutrients that might otherwise be present only in low amounts in some food sources. Therefore, they are helpful in planning diets to reduce the probability of inadequacy of specific nutrients.
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From page 50... ...
For example, in the United States and Canada, ioclizeci salt; cereal grains fortified with thiamin, riboflavin, niacin, iron, and folate; and vitamin D-fortifieci milk were intencleci to recluce the risk of inacloquate intakes of those nutrients. Fortification provides a foocibaseci means for increasing intakes of particular nutrients and in some cases can be especially targeted to specific groups at risk of shortfalls in specific nutrients (e.g., infant formulas and infant cereals fortified with iron are useful to meet the high iron neecis of older infants and young children.
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From page 51... ...
Like the DRIB, the guidelines apply to cliets consumed over several days not a single day or single meal. Nutrient reference stanciarcis are not the primary focus of clietary guidelines, but when selecting healthy food choices baseci on the guidelines, inclivicluals are more likely to meet recommencleci intakes of nutrients and to have macronutrient intakes that fall within the acceptable macro
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From page 52... ...
with Daily Values (DV) for Vitamins and Minerals Used on Food Labels in the United States and Canada U.S.
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From page 53... ...
For example, the U.S. guideline "Let the Pyramid Guide Your Food Choices" promotes dietary nutrient acloquacy.
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From page 54... ...
DIETARY REFERENCE INTAKES 716~ and the elclerly)
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