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UNDERSTANDING NUTRITION
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TEACHES ABOUT HEALTH
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MODULE 2: DIETARY GUIDELINES AND AIDS IN DIETARY PLANNINGKnowledge outcomes:
After completion of this theme, the learner should be able to describe:
- How nutrition information is determined and researched in a scientific
way;
- What is Dietary Reference Intakes (DRI’s) and how it is determined;
- What dietary guidelines are used in general;
- What aids are used in dietary planning and how it is used; and
- How to determine nutritional status in individuals.
Skills outcomes
After completion of this theme, the learner should be able to:
- critically evaluate nutritional information; and
- evaluate food intake by making use of dietary guidelines
2.1 INTRODUCTION
Health is important to all of us – as individuals and as a population.
Maintaining and improving a population’s health increases its productivity
and decreases health-care costs. Knowledge gained from nutrition
research is used to establish dietary standards and guidelines for dietary
intake by individuals and populations.
2.2 GUIDELINES TO PLAN AND RECOGNIZE A NUTRITIOUS DIET
A nutritious diet is an eating pattern, a habitual way of choosing food, with
the following characteristics:
Adequacy
Adequacy means the foods provides enough of all the essential nutrients,
fiber and energy, to meet the needs of healthy people, e.g. the body loses
iron and each day and the people have to replace it by eating foods that
contain iron. A person whose diet fails to provide enough iron-rich food
may develop iron-deficiency anemia and feel weak, tired and listless.
Balance
Balancing involves consuming a wide variety of foods in proportion to
each other e.g. enough- but not too much - of each type of food. People
have to balance the whole diet to provide enough of the 40 nutrients the
body needs to be in good health. The essential minerals calcium is mostly
found in milk and not in meat. On the other hand is meat very rich in iron
but a poor source of calcium. To balance these nutrients a person has to
consume milk and meat in their diet.
Energy control (kilojoules)
,The amount of energy coming into the body from foods should balance
with the amount of energy being used by the body to sustain its metabolic
and physical activities. Imbalances can lead to obesity of weight loss.
Food high in nutritional density and low in kilojoules should be chosen.
To eat well without overeating, select food that delivers the most
nutrients for the least food energy (nutrient density). You can get 300
milligrams of calcium from 1½ ounces of cheddar cheese or 1 cup of fat
free milk, but the cheeses delivers about twice as much kilojoule
s(energy) as the milk. The fat free milk is twice as calcium dense as the
cheddar cheese; it offers the same amount of cheddar cheese for half the
kilojoules. Foods that are notably low in nutrient density- such as potato
chips, candy and colas- are called empty-kilojoule food. The only deliver
energy and very little nutrients.
Moderation
Foods rich in saturated fats, added sugar, and salt should be limited. A
person practicing moderation will still eat such foods but only on occasion
and regularly select foods low in solid fats and added sugars, a practice
that automatically improves nutrient density.
Variety:
People should select food from all the food groups daily and vary their
choices within each group from day to day. Different foods within the
same group contain different nutrients e.g. strawberries are rich in vit. C
while apricots are rich in vit. A. No food is guaranteed entirely free of
substances that, in excess, could be harmful. By alternating food choices,
a person will ingest very little of either contaminant.
A well-planned diet is adequate, balanced, moderate in energy,
and moderate in unwanted substances and offers a variety of
nutritious foods.
2.3 GUIDELINES FOR HEALTH PROMOTION AND DISEASE PREVENTION
DIETARY STANDARDS
The earliest dietary standards were developed in England in the 1860’s. A
daily recommendation was established based on what the average
working person ate in a typical day – this was done to estimate what was
needed to sustain life. Dietary standards were later extended to include
guidelines to not only sustain life, but also to protect health. The dietary
standards developed in the United States were the Recommended Dietary
Allowances (RDA’s) the most recent revision of these values was
published in 1989 and recently they have been expanded into the Dietary
Reference Intakes (DRI’s).
NUTRIENT RECOMMENDATIONS
, Nutrient recommendations are sets of standards against which people’s
nutrient and energy intake can be measured. Nutrition experts use the
recommendations to asses’ intakes and to offer advice on amounts to
consume. Individuals may use them to decide how much of a nutrient
they need and how much is too much.
2.4 THE DIETARY REFERENCE INTAKES (DRI’S)
Dietary reference intake (DRI) is a set of FIVE lists of values for measuring
the nutrient intakes of healthy people in the United States and Canada.
These tables are also used by dieticians in South Africa.
- The DRIs is given for specific age groups, genders, and conditions of
pregnancy and lactation.
- They are established for healthy people and are based on body
weight and activity level.
- DRIs are based on scientific findings that associate nutritional health
to define healthy population needs by age and gender.
The FIVE sets of values included in the DRIs are:
1. Recommended Dietary Allowance (RDA) – adequacy
2. Adequate Intakes (AI) – adequacy
3. Tolerable Upper level intake (UL) – safety
4. Estimate Average Requirement (EAR) - research and policy
5. Acceptable Macronutrient Distribution Range (AMDR) – healthful
ranges
Definitions:
Recommended Dietary Allowance (RDA)
The RDA is the average daily dietary intake level that is sufficient to
meet the nutrient requirement of nearly all (97 to 98 percent)
healthy individuals in a particular life-stage and gender group.
The RDA is the goal for usual intake by an individual.
Adequate Intake (AI)
If sufficient scientific evidence is not available to establish an EAR
on which to base an RDA, an AI is derived instead.
When an RDA is not available for a nutrient, the AI can be
used as the goal for usual intake by an individual. The AI is
not equivalent to an RDA.
Estimated Average Requirement (EAR)
The EAR is the median daily intake value that is estimated to meet
the requirement of half the healthy individuals in a life-stage and
gender group. At this level of intake, the other half of the individuals
in the specified group would not have their needs met.
It is also used to assess the adequacy of nutrient intakes, and
can be used to plan the intake of groups.
Tolerable Upper Intake Level (UL)
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