nutrition guidelines applying the science of nutrition .ppt

nutrition guidelines applying the science of nutrition .ppt

1. Chapter 2
NUTRITION
GUIDELINES:
Applying the Science
of Nutrition

2. Nutrition Recommendations for
the Canadian Diet

In the 1860s, the Industrial Revolution
induced the British government to make the
first nutritional recommendations.
Today, the World Health Organization makes
international health recommendations.
Canada makes nutritional and health
recommendations for its citizens in Eating
Well with Canada’s Food Guide (2007).
Copyright 2012, John Wiley & Sons Canada, Ltd.

3. Dietary Reference Intakes
Used for planning and assessing diets of
healthy people
Vary according to life-stage and gender
Have replaced Recommended Nutrient
Intakes (RNIs)

Promote good health and reduce chronic
disease
Copyright 2012, John Wiley & Sons Canada, Ltd.

4. Dietary Reference Intakes
DRIs have been developed for:

Energy (carbohydrate, protein and fat)

Water-soluble vitamins (B’s and C)

Fat-soluble vitamins (A, D, E and K)

Minerals (iron, calcium, phosphorus, magnesium,
fluoride, selenium, zinc, copper, sodium and
potassium)

Water
Copyright 2012, John Wiley & Sons Canada, Ltd.

5. Dietary Reference Intakes: 4
Sets
The DRIs for macro- and micronutrients are
listed in four different sets of values:
1.Estimated Average Requirement (EAR) – the
estimated amount of a nutrient required to meet
the needs of 50% of people within a particular
sex and life-stage group
2.Recommended Dietary Allowance (RDA) – the
recommended target intake of a nutrient for an
individual
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6. Dietary Reference Intakes: 4
Sets
3.Adequate Intake (AI) – the recommended specific
amount of a nutrient for an individual
4.Tolerable Upper Intake Level (UL) – the maximum
daily intake of a nutrient unlikely to cause adverse
health effects
Copyright 2012, John Wiley & Sons Canada, Ltd.

7. Dietary Reference Intakes:
Energy Recommendations
The DRIs make two types of energy intake
recommendations:

Estimated Energy Requirement (EER) – used to
calculate kcalorie intake needed to maintain body
weight

Acceptable Macronutrient Distribution Range
(AMDR) – range for healthy intake
carbohydrate (45 to 60%)
protein (10 to 35%)
fat (20 to 35%)
Copyright 2012, John Wiley & Sons Canada, Ltd.

8. Dietary Reference Intakes
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9. Dietary Guidelines for
Canadians
The dietary guidelines for Canadians are
Eating Well with Canada’s Food Guide – a
food-based dietary pattern that shows people
how to obtain necessary nutrients and ensure
good health.
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10. Eating Well with Canada’s Food
Guide
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11. Eating Well with Canada’s
Food Guide
Individuals should consume foods from all four food
groups to meet their needs for vitamins, minerals and
other nutrients.
There are recommended serving sizes for each food.
The recommended number of servings varies
depending on sex and life-stage.
The recommendations are for age 2 and above.
Eating the recommended types and amounts of foods
reduces risk for chronic diseases (diabetes, heart
disease, certain cancers and osteoporosis).
Copyright 2012, John Wiley & Sons Canada, Ltd.

12. Eating Well with Canada’s
Food Guide (cont’d)
Food choices should be low in fat, low in sugar, low
in sodium and high in fibre.
Water is the recommended beverage to quench
thirst.
Recommendations are made for physical activity.

Read food labels to assist in making better food
choices.
Eating Well with Canada’s Food Guide: First
Nations, Inuit, and Métis recognizes the cultural
values and traditional foods of these groups.
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13. Eating Well with Canada’s Food Guide
Groups are determined by nutrient content

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16. Estimating Serving Sizes
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17. Estimating Serving Sizes
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21. Eating Well with Canada’s
Food Guide

Websites to assist in the implementation of
Canada’s nutritional recommendations:
www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
www.healthcanada.gc.ca/foodguide
www.eatracker.ca
www.hc-sc.gc.ca/fn-an/akt_formats/pdf/label-etiquet/nutritio
n/cons/fact-fiche-eng-pdf
Copyright 2012, John Wiley & Sons Canada, Ltd.

22. Food Labels
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23. Food Labels
Food label requirements in Canada:

name of product

weight of product

date by which the product should be sold (if
perishable)

name of manufacturer, packager or distributor

list of ingredients

nutrition facts table
Copyright 2012, John Wiley & Sons Canada, Ltd.

24. Food Labels
Ingredient List

all items must be listed

highest weighted items listed first

additives, food colours and flavourings must be
listed
Copyright 2012, John Wiley & Sons Canada, Ltd.

25. Food Labels
The Nutrition Facts Table includes:

serving size

number of kcalories (calories) per serving

total amount of fat and amounts of saturated fat, trans fat and
cholesterol per serving

total amount of carbohydrates and amount of fibre per serving

amount of protein per serving

amounts of nutrients per serving

Copyright 2012, John Wiley & Sons Canada, Ltd.

26. Food Labels (cont’d)
The Nutrition Facts Table includes:

amount of vitamin A per serving

amount of vitamin C per serving

amount of calcium per serving

amount of iron per serving

measurement of each nutrient and the % daily
value are listed
Copyright 2012, John Wiley & Sons Canada, Ltd.

27. Food Labels
% Daily Value

a percentage (%) of a standard called Daily Value
(DV)

developed for food labels

based on recommendations for a healthy diet

based on nutritional needs of a person consuming
2000 kcalories per day

goal: allows consumers to compare products

a 5% daily value is low

a 15% daily value is high
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28. Evaluating Daily Values
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29. Food Labels – Daily Values
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30. Food Labels- Recommended
Daily Intake
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31. Food Labels
Three additional claims may appear on
labels:

Nutrient-content

Disease-risk reduction

Nutrient-function
Food labelling is regulated by the Canadian
Food Inspection Agency
Copyright 2012, John Wiley & Sons Canada, Ltd.

32. Descriptors Commonly Used
on Food Labels
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33. Descriptors Commonly Used
on Food Labels
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34. Food Labels- Health Claims
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35. Food Labels: Nutrient-Function Claims
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36. Health Products Labelling
The Natural Health Products Directorate of
Health Canada regulates:

vitamin and mineral supplements

natural health products

herbal remedies

traditional medicines

homeopathic products
Copyright 2012, John Wiley & Sons Canada, Ltd.

37. Health Products Labelling
Labels on health products must include:

product name

product licence holder

Natural Product Number (NPN) and Homeopathic
Number (DIN-HM)

medicinal and non-medicinal ingredients

dosage form

recommended use or purpose

risk information
Copyright 2012, John Wiley & Sons Canada, Ltd.

38. Assessing Nutritional Health
Nutritional assessments can help individuals
determine if their intake is healthy and if they
are at risk for chronic disease.
Dietary Intake can be assessed through:

24-hour recall

food diary or food intake record

food frequency questionnaire

diet history
Copyright 2012, John Wiley & Sons Canada, Ltd.

39. Assessing Nutritional Health
Challenges in determining dietary intake:

unable to recall exactly what was eaten

under- and overestimation of portion consumed

weekend intake differ from that during the week

lack of commitment to recording intake

intake not a typical day
For greater accuracy, more than one method
should be used to obtain intake information.
Copyright 2012, John Wiley & Sons Canada, Ltd.

40. Assessing Nutritional Health
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41. Analyzing Nutrient Intake

Nutrient Analysis tools are used to determine
if dietary intake is adequate:
Eating Well with Canada’s Food Guide
food labels
nutrient content tables
computer programs
Copyright 2012, John Wiley & Sons Canada, Ltd.

42. Additional Information Needed to
Assess Nutritional Health
In addition to nutrient intake, information
about an individual’s physical health is
needed. This can include:
anthropometric measurements, such as height
and weight
medical history and physical exam
laboratory measurements
Copyright 2012, John Wiley & Sons Canada, Ltd.

43. Stages of Nutrient Deficiency
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44. Monitoring Food Supply
Food Disappearance Surveys

a means of estimating the food available to a
population and identifying trends in diets

Example → trends in Canadian milk consumption:
Copyright 2012, John Wiley & Sons Canada, Ltd.

45. Canadian Community Health
Survey
The Canadian Community Health Survey

began interviewing Canadians in 2001

has a goal to examine the nutritional status of
Canadians

compares trends in food intake and health

is ongoing
Copyright 2012, John Wiley & Sons Canada, Ltd.

46. Canadian Healthy Eating Index
The Canadian Healthy Eating Index (CHEI)
scores a diet by measuring the quality of the
dietary pattern according to Eating Well with
Canada’s Food Guide.
A score of 100% means that an individual meets
the recommended servings for all food groups.
The average CHEI score for Canadians is
58.8%.
Copyright 2012, John Wiley & Sons Canada, Ltd.

47. Healthy Living Strategy
Canada has set health goals for Canadians to be
achieved by 2015:

Canadians making healthy food choices
2003 – 39% 2015 – 46.8%

Canadians engaging in physical activity (30 minutes per day)
2003 – 50.4% 2015 – 60.5%

Canadians with a normal body weight (BMI 18.5 to 24.9)
2003 – 46.7% 2015 – 56%

Disparities in health will be addressed by targeting low-
income Canadians and First Nations people.
Copyright 2012, John Wiley & Sons Canada, Ltd.

48. Copyright
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