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Dietary Planning,
Canadas Food Guide
and Nutritional
Requirements
Dr. Terry McCurdy
September 2012
Dietary Guidelines
Canadas food guide just turned 70
Began as Canadas Official Food Rules in
1942, for population health during the war
(especially the soldiers who were being
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recru e
Now Eating Well with Canadas Food Guide,
there have been a number of versions
Unfortunately the guide has been affected by
the interest of lobby groups, see the twitter
post entitled The politics of food guides
Nutritional science has determined required
nutrients
Governments have established dietary
Dietary Recommendations
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standards, the WHO global standards
Canada and the US have collaborated on
Dietary Reference Intakes
Evidence used to develop Canadas
Food Guide
Dietary Reference Intakes (DRIs) (a set of
nutrient reference values for vitamins,
minerals, macronutrients and ener
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Based on association between foods andchronic diseases
Guide used modelling to develop the eating
pattern Examined food combinations (500+ generated) for eating
pattern to meet nutrient needs, using DRI nutrient reference
values
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Association between foods and
chronic diseases
Convincing evidence Vegetables and fruit: CVD and Cancer
Whole rains: CVD
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Fish: CVD
Food recommendations needed consistencywith evidence Consistent with vegetables, fruit and whole grains
Newest version added recommendations for fish
Dietary Reference Intakes
4 categories forDRIs
1.Estimated average requirement orEAR,
estimates amount of a nutrient to meet
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needs of 50% of the population
2.Recommended Dietary Allowance orRDA,
based on EAR, but higher to encompass
needs of 97% of the population
Dietary Reference Intakes
continued
3. Adequate intake orAI, value used if there is
insufficient data to calculate RDA
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. o era e upper n a e eve or , amoun
below which there is little chance of adverse
health effect
Vitamins and
minerals
Dietary Reference Intakes (DRIs)
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RDA is assessed
against Estimated
Average
Requirement
(EAR) when
available or
Adequate Intake(AI)
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DRIs
EARs, requirement of
50% of the population
RDAs meets needs of
97%
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UL, max amount of
nutrient with no toxicity
AI exists if no EAR and
RDA
Estimated Energy Requirements
Used to calculate calories to maintain stable
weight in healthy individual
Based on age, gender, weight, height and
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activity level
Calculation you will use in the Diet & Activity
exercise in tutorial
AMDRs
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Eating Well with Canadas Food
Guide
Rainbow design emphasizes
vegetables, fruit, and grains,
size of band reflects amount
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Describes overall eating
pattern for good health
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Estimating Serving Sizes
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Estimating Serving Sizes
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Food Labels
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Food Guide website
Includes interactive tools:
Guided tour
My Food Guide
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Links to Dietitians
of Canada EaTracker
www.healthcanada.gc.ca/foodguide
www.eatracker.ca
Mnemonic for Diet Planning
Adequacy
Balance
Calorie control
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Nutrient Density
Moderation
Variety
Resource for Educators and
Communicators
Provides background
information on the
content of the Food
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Guide
Can be viewed or
downloaded from the Food
Guide site
US Dietary Recommendations
US new graphic is
ChooseMyPlate
Tool helpful in
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explaining
proportions
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Other Useful Tools
Just the Basics factsheet for those newly diagnosed
with type 2 diabetes posted on A2L
Text has appendix for using Beyond the Basics
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Assessment of Nutri tional
Health
Determination of
dietary intake
Analysis of
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nutrients in dietary
intake
Anthopometric
Measurements
Medical History
Laboratory
Measurements
Nutrient Deficiency
Can be due to inadequate intake primary
deficiency
Secondary deficiency may be due to drug or
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illness
Easy to detect if there are clinical signs
Subclinical deficiency occurs before outward
signs appear
Normal Blood Values of
Nutritional Relevance
Text Appendix C Hematocrit (ml/100 ml)
Men 0.43 - 0.52
Women 0.37 - 0.46
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Hemoglobin (g/L)
Men 140 - 174
Women 123 157
Ferritin 10-250 g/L
Iron 7-36 nmol/L
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Assessing Nutrient Deficiencies
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Nutritional Status of Populations
In the US the National
Health and Nutrition
Examination Survey or
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population data
In Canada the
Canadian Community
Health Survey is used to
monitor trends in the
countrys health and
nutritional status
Canadian Communi ty Health
Survey
CCHS began in 2000
Created to examine nutritional status in this
country
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Looks at trends in food intake and effect on
health
Is ongoing
Canadian Healthy Eating Index
CHEI compares diets to Canadas Food
Guide
Average CHEI score for Canadians is 58.8%
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Govt response is to set goals for 2015 to
increase by 20%
Healthy food choices by Canadians
Physical activity of 30 mins/day
Canadians with BMIs in optimal range