Dietary Reference Intake & Food Labels

Question 1

Dietary Reference Intake

Answer 1

These are nutrient Recommendations to prevent chronic diseases. This is set for all vitamins and minerals and soon macronutrients electrolytes, water and other components.

Question 2

Four Standards Under the DRI

Answer 2

1. Recommended Dietary Allowances
2. Adequate Intake
3. Tolerable Upper Intake Levels
4. Estimated Energy Needs

Question 3

Recommended Dietary
Allowances( RDA)

Answer 3

“Recommended intakes of nutrients that
meet the needs of almost all healthy people of similar age and gender”

Question 4

RDA- Tidbits

Answer 4

-Meet 97% of all individuals

-Set 20% above an average person’s needs and accommodates those with higher nutrient needs

-Set for 19 nutrients

-Short term deficiencies appear harmless

Question 5

Adequate Intake

Answer 5

• Not enough research information available
• Based on observed or experimentally
  determined estimate

-Set for some vitamins, choline, some minerals

Question 6

Tolerable Upper Intake Levels

Answer 6

• Maximum level of daily intake without causing adverse health effects.

-Set for some vitamins and minerals

-Chronic consumption in excess of UL can lead to increased ill effects/toxicity

-Not a goal, but a ceiling

Question 7

Estimated Energy Requirements

Answer 7

-Used to estimate Calorie needs

• based on the average person of the same age, height, weight, gender, age and physical activity

Question 8

What are the 4 uses of DRI?

Answer 8

Diet planning

Using RDA or AI

Do not exceed UL

Healthy population

Question 9

State the RDA for Carbohydrates, Fats and Protein

Answer 9

Carbs: 130g/day for male and female over 1 year old

Fats: None

Protein:
Males: 9-13= 34g/day; 14-18=52g/day; 19 and older= 56g/day

Females:
9-13=34g/day; 46g/day

Question 10

What are the 4 standards for Food labelling?

Answer 10

DRI not used on food label since they are gender and age specific.

FDA developed the Daily Values

Only used on food labels

Allow for comparison shopping.

Question 11

What is on the food label?

Answer 11

Product name
Manufacturer’s name and address
Uniform serving size
Amount in the package
Ingredients in descending order by weight

Question 12

What Food Requires a Label?

Answer 12

Nearly all packaged foods and
processed meat products

Those with health claims

Fresh fruit, vegetable, raw single
ingredient meat, poultry, fish are
voluntary

Question 13

Nutrient Claims on Food Labels

Answer 13

Sugar Free: less than 0.5 grams (g) per serving

Calories free: fewer than kcal per serving

Cholesterol free: less than 2 mg of cholesterol and 2g or less of saturated fat per serving

Fat free: less than 0.5g of fat per serving

Saturated fat free: less than 0.5g per serving, and the level of trans fatty acids is less than/= 0.5 grams per serving