Unit 2
Dietary Reference Intakes and Diet-planning Guides

Various countries have established nutrient standards and dietary guidelines to promote optimal health and provide a means of surveying the nutritional status of their citizens. The standard used in Canada is the Dietary Reference Intakes (DRI), which is also used in the USA. Diet-planning guides used in Canada and in the United States are also similar. To apply these guides correctly, one must have an understanding of their strengths and limitations, which we will discuss in this unit. This discussion is reinforced by the course assignment using Canada’s Food Guide. Finally, we look at Nutrition Information on food labels.

This unit consists of the three sections:

2.1—Dietary Reference Intakes
2.2—Diet-planning Guides
2.3—Nutrition Information on Food Labels

Objectives

After completing this unit, you should be able to

1. identify the four sets of standards for nutrient intake within the Dietary Reference Intakes (DRI).
2. discuss the appropriate use of the RDA and AI, and identify some of their limitations.
3. list the principles on which diet-planning guides are formulated, and explain each principle, using examples.
4. discuss how the recommendation for energy intake is established.
5. explain how to use Canada’s Food Guide by identifying the following:
   • the four food groups,
   • the number of servings and recommended serving sizes from each of the food groups,
   • ways to optimize choices from each food group,
   • the requirement for oils and fats and examples of beneficial oils and fats,
   • the major nutrients contributed by each food group, and
   • the strengths and weaknesses of the Guide.
6. interpret the nutrition information in a standard Nutrition Facts label.