Christine C.

Uy
Clinical Pharmacy

Module 1 - Overview of Nutrition

1. Are UL’s set for all nutrients?

UL is not set for all nutrients. For some nutrients, the data are not sufficient at
this time to establish a UL. This indicates the need for caution in consuming high
intakes of those nutrients. It should not be interpreted as meaning that high
intakes pose no risk of adverse effects. When a UL cannot be determined, it is
important to be careful about consuming levels above the RDA or AI.

2. Are the recommended Nutrient intakes being replaced by the Dietary

Reference Intakes?

Yes, Recommended Nutrient Intakes (RNIs) are being replaced by the Dietary
Reference Intakes (DRIs). The nutrient reference values published in the DRI
reports replace the previously published Recommended Nutrient Intakes (RNIs)
in Canada and Recommended Dietary Allowances (RDAs) in the United States.
The DRIs are established by the National Academy of Sciences, which is a
private, non-profit society of distinguished scholars with a mandate to advise the
US government on scientific and technical matters. Both American and Canadian
scientists have participated in the development of the DRIs. Health Canada
supports the DRI process and will be using the new values in its programs and
policies.

3. What impact will the Dietary Reference Intakes have on community

nutrition and dietetic practice?
The introduction of the Dietary Reference Intakes (DRIs), especially the
Estimated Average Requirement (EAR) and the Tolerable Upper Intake Level
(UL), provides better tools for use in diet assessment and planning for individuals
and groups. This new paradigm of multiple dietary reference values requires that
the applications for each be carefully developed and clearly explained.
Understanding the background, the criteria for nutritional adequacy upon which
the DRIs are based, the statistical underpinnings for the various uses of the DRI
values, and the difference between use with individuals and groups are critical for
appropriate use of the DRIs.

4. What is the difference between dietary assessment and dietary planning?

A dietary assessment is a comprehensive evaluation of a person's food intake. It
is one of four parts of a nutrition assessment done in a clinical setting. While
dietary planning is the practice of ingesting food in a regulated fashion to achieve
or maintain a controlled weight.
5. List the factors explain the vast majority of worldwide deaths from chronic
disease amongst men and women of all ages.
People lifestyles, the choices people make in their daily lives, can negatively
influence their health and wellbeing. These are modifiable lifestyle risk factors
that contribute to the growing onset of chronic diseases: Stress, lack of sleep,
tobacco, wrong nutrition and lack of activity. These risk factors explain the vast
majority of chronic disease deaths at all ages, in men and women, and in all
parts of the world.

6. What are the keys to good nutrition?

Good nutrition is necessary for keeping the body functioning normally,
maintaining a healthy weight, and preventing disease. If disease develops, good
nutrition helps minimize the effects. People never outlive the need for good
nutrition. Just pay attention to the quality of the food you choose; eat small
portions of it, and schedule your meals.
Quality, Quantity and Timing are the Keys to Good Nutrition:
• Schedule 4 meals per day, consisting of breakfast, lunch, snack and dinner.
• Make a menu for each day of the week and buy only the ingredients you need
for food preparation.
• Eat small portions and stop when you are full.
• Drink only water or milk.

It sounds simple, but it takes some time to create the habit.

Good nutrition involves consuming a variety of foods in appropriate amounts. No

one food provides all the substances the body needs (nutrients) for good health:
protein, carbohydrates, fats, vitamins, minerals, fiber, and many others.
Consuming enough water is also important. Water is necessary for all of the
body's functions, including moving nutrients into cells and removing waste
products from cells.

To eat a healthy diet, people need to know what they are eating. Reading food
labels can help people make good choices. Food labels define a serving and
state how many servings are in a container.

Labels list the amounts for fat, cholesterol, salt (sodium), and carbohydrates
(including fiber and sugars) by weight (in grams or milligrams) and as a
percentage. The amount for protein is given only by weight. The percentage
indicates what proportion of the total recommended daily amount of a nutrient is
provided in a serving. The percentages are based on a diet of 2,000 calories a
day. So they vary somewhat depending on how many calories are consumed
each day.