Tools for Diet Design

Tools for Diet Design
Lesson 2
FCNS 201
Joan E. Quinn, MEd., RD
08/23/21

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Learning Objectives
● Define the three aspects of a healthful diet
● Define overnutrition, undernutrition, and
desirable nutrition
● List and define four evaluations used to assess
nutritional status
● Compare and contrast DRI’s, RDA’s, and DV
and tell their use.
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A Healthy Diet
● To “consume a variety of foods balanced by a
moderate intake of each food”
◆Variety-choose different foods
◆Balanced-select foods from the major food

groups
◆Moderation-plan your intake
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Status of Nutritional Health
● Desirable
● Undernutrition
◆ Depleted nutrient stores
◆ Reduced biochemical functions
◆ Clinical signs and symptoms

● Overnutrition
◆ Excess intake
◆ Obesity
◆ Use of vitamin & mineral supplements

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ABCDE’s of Nutritional
Assessment

● Anthropometrics
● Biochemical
● Clinical
● Diet history
● Economic
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DIET PLANNING WITH THE
FOOD GUIDE PYRAMIDE
● Foods are organized by their nutrients and
origins to provide patterns of intake
● Provides a visual image to convey the basics of
planning a diet adequate in nutrients
● Provides the framework that ensure adequacy
and balance
● Does not address calorie control, moderation,
and variety


Not a food group-use
sparingly
2-3 servings Meats
2-3 servings Milk
1 serving =
1 c. fluid milk, 1 oz

cheese, 1 c yogurt

1 serving = 2-3 oz
meat, fish, poultry
2 eggs, 1 1/2c
cooked legumes

3-5 servings Vegt
1 serving = 1/2c
peas or corn, 1 c
raw leafy greens,
6-11 serving Breads
1/2c any other
cooked vegt. 1 serving = 1 slice bread, 1 oz
cereal, 1/2c. Cooked cereal, pasta,
rice

2-4 servings Fruit
1 serving = 1/2 c
fruit pieces or
berries, 3/4c fruit
juice, 1 medium
banana, apple or
pear


The Food Guide Pyramid
● Not for children under the age of 2
● Each food is deficient in at least one
essential nutrient

● Variety is key
● Calorie and nutrient content may vary
within a food group
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Recommendations With Using the
Food Guide Pyramid
● Choose low-fat options
● Include vegetable protein several times a
week
● Include dark green/yellow/orange
vegetable every day
● Include a vitamin C rich food every day
● Choose whole grains
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Evaluation of Our Diet Using the
Food Guide Pyramid
● Do not meet all the serving recommendations
for all food groups

● Consume 1-2 servings of fruit a day (versus
recommended 2-4)
● Consume 2-3 servings of vegetables a day
(versus recommended 3-5)
● Excessive intake in the fats, oils, and sweets
group (versus use “sparingly”)
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THE FOOD
GUIDE
PYRAMID

Servings vs.
helpings-what
is an
appropriate
serving size?


Judging Portion Sizes


THE FOOD GUIDE
PYRAMID
● How well do we

really do?


The Dietary Guidelines
●Aim for Fitness
◆Aim for a healthy weight
◆Be physically active each
day


The Dietary Guidelines
●Build a Healthy Base
◆Let the pyramid guide your
food choices
◆Choose a variety of grains
daily-whole grains!
◆Choose a variety of fruits
and vegetables daily
◆Keep foods safe to eat


The Dietary Guidelines
● Choose Sensibly
◆ Choose a diet that is low in
saturate fat & cholesterol and
moderate in total fat
◆ Choose beverages and foods to
moderate you intake of sugars
◆ Choose and prepare foods with
less salt

◆ If you drink alcoholic
beverages, do so in moderation

● www.usda.gov/cnpp


Dietary Reference Intake
(DRI)
● New nutrient recommendations
● Nutrient recommendations to prevent chronic
diseases
● DRI for Calcium, vitamin D, phosphorus,
magnesium, fluoride
● In the plans for B vitamins, antioxidants,
macronutrients, trace elements, electrolytes,
water
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Standards for the DRI
● RDAs
● Adequate Intake (AI)
● Tolerable Upper Intake Levels (UL’s)

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The Recommended Dietary
Allowances
● “Recommended intakes of nutrients that
meet the needs of almost all healthy
people of similar age and gender”---- the
Food and Nutrition Board of the National Academy of Sciences

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RDA

● RDA for only 19 of the important nutrients
● RDA for healthy males and females of
various age groups
● RDA for pregnant and lactating women

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Uses for RDAs
● Planning food supplies for groups
● Establishing standards for food assistance programs
● Evaluating dietary survey data
● Develop food & nutrition information
● Help establish food label standards
● Regulate food fortification
● Developing new food products
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RDA FOR ENERGY:
● Different than the other allowances because it is
set to discourage over consumption of food energy
● Energy RDA’s based on each person’s:
◆ age group for:
❏Infants
❏Children

◆gender for everyone over 11 years old
◆Kcal needed per kg of body weight

Adequate Dietary Intake (AI)

● Set of nutrient with insufficient research data to
set specific amounts
● Based on observed or experimentally
determined estimates
● Set for some vitamins, choline, some minerals
● Planned for children under the age of 1
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TOLERABLE UPPER
LIMITS (UL)
◆The highest amount of daily nutrient intake
that is unlikely to cause adverse health
effects in the long run in almost all healthy
people.
◆Chronic daily use
◆Not a goal, but a ceiling
❏Applies to some vitamins and some minerals. See
the back covers of the text for a listing
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ESTIMATED MINIMUM
REQUIREMENTS FOR:
Need at least the recommended minimum amount
of these nutrients daily, as listed by age:
● Sodium
● Potassium
● Chloride

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