NUTR100 Lecture Notes - Lecture 2: Dietary Reference Intake, Trans Fat, Saturated Fat
13 Jun 2018
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Chapter 2: Applying the Science of Nutrition
- 6’s idustrial reolutio idued the ritish go’t to first utritioal
recommendatiosn
- WHO makes international health recommendations
- 3: RNA’Reoeded Nutriet Alloaess, reoeded utriet intakes
RDA”SUS
- DRI’s: dietary Referee itake: used to pla ad assess diets of healthy people
o Promote good health, reduce chronic disease
o Do’t apply to ill people
o Developed for energy, water soluble and fat soluble vitamins, minerals, water
o 4sets of values for macro and micro nutrients
▪ Estimated Average Requirement (EAR)- estimated amount of a nutrient
required to meet the needs of 50% of people within a particular sex and
life stage group
▪ Recommended Dietary Allowance (RDA): recommended target intake of
a nutrient for an individual
▪ Adequate Intake(AI): recommended specific amount of a nutrient for an
individual
▪ Tolerable Upper intake Level: highest amount without toxicity
o DRI’s ake to types of eergy itake reoedatios
▪ Estimate Energy Requirement (EER)- used to calculate kcalorie intake
needed to maintain body weight
▪ Acceptable MacroNutrient Distribution Range (AMDR) range for healthy
intake
• Carbs 45-60%
• Fat 20-35%
o Canada Food Guide: Varied, balanced, nutrient controlled
o Should consume from all four food groups
▪ Eating recommended types and amounts of food reduces risk of chronic
diseases
o Choose low salt foods, reduces risk of hyper tension
o Half of grain products consumed should be whole grains
o Nutrition facts table is required by law
▪ Serving size, number of calories per serving
▪ Total amount of fat and amounts of saturated fat, trans fat, and
cholesterol per serving
▪ Total amount of cabs and amount of fibre per serving
▪ Amount of protein and nutrients per serving
▪ Amount of VIT a, C, calcium, iron, and % daily value are listed
o Limit fat cholesterol and sodium
o Get enough of fibre, and everything below the line
o Food label requirements
▪ Name, weight, date which it should be sold, name of manufacturer
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