NCM 105

NCM 105 WEEK 1 (PART 2)

BASIC TOOLS AND NUTRITIONAL

ASSESSMENT
Nutritional Recommendations and Standards

 Developed by private and government health

organizations to provide advice to the public on
the recommended nutrient intakes across the
lifespan.
 This actually requires minimum amounts needed
for essential nutrients to attain good health under
specific age, sex, weight, physical activity,
physiological conditions, state of health and etc.
Recommendations for Nutrient Intake: The Dietary The EAR is estimated to new requirements of half of
Reference Intake (DRIs) health individuals in a life stage and gender group. At
this level of intake, the other half of the individuals in
 Understanding dietary standards the specified group would not have their needs met.
- Recommendation for nutrient intake
- Developed by the Food and Nutrition Board Recommended Dietary Allowance (RDA)
(Canada RNI and US RDA)
- This is the amount that meets the needs of most people
- Apply to healthy people in the United States
in the life stage and gender group.
and Canada
- Four basic elements
Dietary Reference Intakes (DRIs)
Estimated Average Requirement (EAR)
- Amount that meets the nutrient requirements of 50% of
people in a life-stage and gender group.
- Based on functional indicator of optimal health.
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In the picture, the higher nutrient intake that this

would be harmful. If you can see on the picture on the
red part. So more than this could be harmful to the
The nutrient RDA are set enough to cover nearly
individual.
everyone’s requirements.
So AI or your adequate intake is expected to meet or
As you can see, in the box which represents people.
exceed the needs of most individuals in specific life
The energy RDA is set at the average so that half of the
stage region growth. However, your UL or your
population's requirements fall below and half above
tolerable upper intake level is the highest level of daily
them.
nutrient intake that is likely to pose low risk or adverse
The RDA is the goal for usual in paper by an individual. health effects in almost all individuals in the general
population.
- RDA is based on the EAR
Use of Dietary Standards
- General population can use RDA as a target goal of
dietary intake - Population groups (Military, Schools)

- Remember this is a general target and not  Assess adequacy of intake

individualized.  Plan diets
 Set policy and guidelines
Adequate Intake (AI)
- Individuals
- This is the amount but to be adequate for most people.
 Use RDA and AI as target levels of intake
 Avoid intake greater than the UL. For us to be
able to function safely.

- AI is used when EAR and RDA can’t be determined. IN THE VIDEO GIVEN

Tolerable Upper Intake Level (UL) BIOLOGY: NUTRITION

- This is the intake above the upper intake level (UL) can THE SCIENCE OF NUTRITION
be harmful.
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Key nutrition terms

 Estimated Average Requirements (EAR)

 Recommended Dietary Allowances (RDA)
 Adequate intake (AI)
 Tolerable Upper Intakes Level (UL)

Adequate intake is related to the recommended

dietary allowance, the RDA. Adequate intake is a guess
by scientists about how much of a nutrient, nutrient X in
this case is needed by the population and it's a little bit
fuzzier because they don't know exactly what percentage
of people this is sufficient for but it's a good guess. It's
the best scientific guess that we have available.
An upper tolerable limit is an important number for
you to know about nutrients. Unfortunately, many
nutrients, many vitamins, and many minerals can be
These curves show number of people and daily ingested at levels that become dangerous. This is called
requirement of a nutrient. Each point on these graphs, A, the upper tolerable limit or the UL. eating or consuming
B, C, etc. Represent the requirement of nutrient X for a nutrients above the upper tolerable limit can be
particular person. They follow this normal distribution of dangerous and it can make you sick. It is very important
needs for nutrient eggs. The estimated average to be aware of upper limits for nutrients.
requirement is the average requirement of the population Where to find your RDA’s
of people. This case, A and B versus A and B needs less
than the estimated average requirement. First person C
needs more of nutrient X than the estimated average
requirement.
So, what is the recommended dietary allowance? This
is the amount that's recommended by the USDA for you
to include in your diet every day. Recommended dietary
allowance the RDA is the amount of nutrient X that's
required for 98% of people all these people here
including person C, person A, person B.

 97.5% of people need the daily RDA (or less)

It's important to know that dietary reference intakes

the RDAs and AI's published by the USDA represent the
most current scientific knowledge of nutrient needs for
healthy populations and for healthy people. Individuals,
particularly individuals that are sick may have
requirements that are higher or lower than the dietary
reference intakes. And you should always consult with
your medical professional to understand what your
specific dietary reference intakes may be.
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If you're a healthy person, another place to find your In clinical practice, what we do is that when the
dietary reference intakes is to use this online calculator physician orders a calorie count for three to five days,
Here at the US. At the USDA called the DRI dash. the food consumption of patients is actually recorded
daily. And the total calories are calculated rapidly using
the food exchange list.
This is an example of how we do the food exchange list.
This is actually a compulsive food exchange list.

END OF VID…
RECOMMENDED ENERGY AND NUTRIENT
INTAKES

 these are the levels of nutrient intakes

considered adequate to maintain health and
provide reasonable levels of reserves in body This is an example of how we will be doing the food
tissues of healthy persons. exchange list of a provision if the physician would
So dietary standard sometimes formulated as dietary actually ask us to make a comprehensive monitoring of
allowances are revised from time to time based on the the clients both in date.
latest research findings by nutrition, scientists, and Food Labels
public health nutrition experts of the country. The age
groups are chronologically listed through the life stages  A useful tool to compare nutrient values of
of a person. So starting with intensity chi-chin until age foods and learn valuable sources of nutrients.
nine. The recommended values are the same regardless
of age. So, from 10 years of age, they're ready. Content of Food Labels
Guidelines differ for males and females for various age - Ingredients. It actually has endogens listed in
groups until age sixty-five and above. So the reigning order of quantity.
guidelines have been developed also for pregnant and - Brand name and manufacturer
lactating women. - Address of manufacture and distributor
Food Composition Tables - Daily values
If you are really fond of looking into the food labels of
 These provide information on the chemical
whatever food that you eat, if you can see at the back of
composition and nutrient contribution of foods.
the content of the food, you can see the ingredients
The Philippine Food Exchange List (FEL) wherein, they get to note any food additive if they will
be putting food additive in it. Be familiar with terms of
 This is a list of common foods grouped in terms preparation that may contain ingredients. 1 may be
of the equivalent amounts of carbohydrates, allergic because some of you are allergic to certain foods
proteins, fats, and calories. like soya. So, that's why you have to look into the food
These primarily device for planning meals of dietetics label or some may have intolerance for any ingredient.
actually. the list can also serve as a quick method for Example would be some may use the word breaded. This
planning and evaluating the carbohydrate, protein, fat, may be pertaining to the wheat flour. And this is not
and energy contents of a food or meal of individual adjustable. For those who have gluten-free diets.
persons.
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Why is it address important? So in case of parting a  Total fat in grams
detective's food in case if you'd want to report a  Saturated fat in grams
defective food you can do so by addressing the one that  Trans-fat in grams
manufactured the food. So, especially for those people  Cholesterol in milligrams
who are very concerned of whether the food is halal or  Total carbohydrates in grams
not, can actually access the website of those manufacture  Dietary fiber in grams
of the food and they are very much welcoming in  Sugar in grams
replying to your concerns about it.  Protein in grams
Why do we have to look into the daily values? Because
this helps us in comparing processed foods in terms of
their fat, saturated fat, cholesterol, carbohydrates,  The percent daily value for vitamins and
sodium, and fiber content. minerals are based on the RENI or your
Recommended Energy and Nutrient Intake.
So using an actual nutrient label, this now makes us  The percent daily value for calories is based on
get to review the information presented with clients and diet of 2000 calories a day.
discuss how the information can be used to compare
various products which are available. Terms:

Example of food label  High - This means that one serving provides
20% or more of the daily value for a particular
nutrient. May also appear as “rich in” or
“excellent source”

Example, high, when we say high milk is

an excellent source of calcium.

 Good source – means one serving 10% to 19%

of the daily value for a particular nutrient.
 Light/Lite - This is used in connection with
calories, fats, and sodium. This means that the
product has one-third fewer or calories or 50%
less fat or 50% less sodium than usually found in
a particular type of product.
This is where we can see the nutritional facts. The  Low - This means that the food contains an
Nutrition Facts panel and this is actually how we do amount of nutrient that enables one to eat
standard format. So the nutritional facts actually have several servings without going over the dairy
you know the list of contents of the food that you'll be value for the nutrients.
eating and then as you can see, at the very bottom, they
have the calories program. So, if you are counting the This means you can eat as many as you want
colors that you are eating, this is an example of how you because it's just low and serving.
actually look into it. As you can see, you have the  Low calorie – 40 calories or fewer per serving.
calories of the food which is ninety. And then the total  Low fat - three grams or less per serving
fat and then the percentage daily values. And then  Low saturated fat - .5 g of trans fat and Ig or
content of the vitamins of the food. less of saturated fat per serving
How to know the nutrition facts?  Low cholesterol – 20 mg or less per serving
 Free - means negligible not none.
Nutrition Facts
When we say negligible, calorie free. This
The labels give the amounts per serving in terms of:
means that these have fewer than five calories
 Calories per serving. It doesn't mean that it has none. It
 Calories from fat
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doesn't have a content of the calorie but it has a
calorie. But it is
just fewer.

When we say fat free, it still has fat

but it is less than .5 per serving

Trans fat free, less than .5 grams of trans fat and

.5 grams saturated fat per
serving.

Cholesterol free, less than 2 milligrams

of cholesterol or 2 grams of saturated fats.

Sodium free or Salt free, less than 5 mg of You have to use labels to make helpful food choices
sodium because if you can see in this picture, if you would want
to have a cleaner way or a better way to eliminate your
Sugar free, less than .5 grams of sugar per um bowel or your faces. Then, you have to look into the
serving. content of the fiber content of that food. If it wants to
have if you want to have a better way of eliminating
your faces. So if you would look into if you would
2 Components of Nutrition Labels compare it to the food labels. Then you have to make
1. Nutrition declaration - standardized statement sure that you have to get a more adequate diet fiber than
or listing of nutrient content of food. that of the other food source of that food.
2. Supplementary nutrient information or
nutrition claim – states or implies that food has
some particular nutritional properties.

As you can see in this food label, you have to start here
on the on the top. You have to look into the serving size.
And then next is you have two check for the calories.
How many calories is it? And then we get to limit this
nutrient on the upper part. And then we get to have this
enough nutrient on the bottom part. On the middle part
and then get to look into the footnote. And then after that
you have to quick guide to percentage of your daily
values.