Guidelines to a Healthy Diet Lecture Notes
Guidelines to a Healthy Diet Lecture Notes NUTR 213
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This 3 page Class Notes was uploaded by Victoria Notetaker on Tuesday October 6, 2015. The Class Notes belongs to NUTR 213 at University of North Carolina - Greensboro taught by George Loo in Summer 2015. Since its upload, it has received 48 views. For similar materials see Intro to Nutrition in Nutrition and Food Sciences at University of North Carolina - Greensboro.
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Date Created: 10/06/15
Guidelines for a healthy diet Ch 2 Dietary Reference Intakes DRls Represent adequate amounts of energy nutrients and other food components Amounts needed for healthy people to stay healthy decrease chronic disease risk and prevent deficiencies Amounts set for each gender and age stages of life 0 Amounts or values based primarily on RDAs Recommended Daily Allowances and Als Adequate Intakes Established by Food and Nutrition Board of the National Academy of Sciences Nutrient Amounts people should consume on average over several days or weeks Amounts of nutrients that meet the needs of almost all 97 healthy people of similar age and gender Adequate Intakes Als Nutrient intakes used when not enough data are available to set RDAs Estimation of amounts needed to sustain health Based on what healthy people typically eat Amounts people should consume on average over several days or weeks Tolerable Upper Intake Levels 0 Maximum daily intake to avoid adverse effects for almost all individuals within a gender and lifestage group DRi energy intake recommendations 0 Average energy intake values predicted to maintain weight in healthy individuals Acceptable Macronutrient Distribution Ranges AMDRs Recommended PRO CARB and FAT intake ranges to decrease disease risk and provide flexibility Percentages of total calories 0 1035 protein 0 4565 carbohydrates 0 2035 from fat Calculation of percentage of total calories eaten in a day 290gm of carbs 4 k calgm 1160 kcal 60 gm of FAT x9kcallgm 540 kcal 70 gm of PRO x4kcal gm 280 k cal Total calorie intake 1980 k cal of kcal as Carb 11601980 59 or 59 o of kcal as FAT 540I1980 27 or 27 of kcal as PRO 280I1980 14 or 14 Assessment of Nutritional Status Health as affected by nutrient intake and nutrient metabolism In populations includes analysis of food and nutrient intake physical health medical and family history and lifestyle Assessment methods 0 Anthropometric body measurements 0 Biochemical lab assays blood urine 0 Clinical skin hair eyes nails neurological 0 Dietary food What should I eat to achieve the DRls for good health General US govt health messages 0 Enjoy but eat less 0 Avoid oversized portions 0 Increase foods that promote good health 0 half your plate fruits and vetables o Adequate whole grains 0 Skim milk 0 Limit foods that promote disease 0 Lower sodium 0 Drink water instead of sugary drinks
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