Schedule Prelim

9/9/2022 Lecture (Online)

9/10-16/2022 Asynchronous
9/17/2022- Quizzes (Face to Face), Submission of Some
requirements (Hardcopy)
9/24/2022- Lecture Online
9/31/2022- Quizzes and Prelim Exam

Definition of Term
Basic Concepts Food
in Nutrition and any substance taken into the body
that will help to meet the body’s
Diet Therapy needs for energy, maintenance,
and growth.

Definition of Term Definition of Term

Good nutritional status: •Health: the state of complete
physical, mental, and social
the intake of a balanced diet containing all well-being; not merely the
the essential nutrients to meet the body’s
requirements for energy, maintenance, and
absence of disease and infirmity.
growth.
 Definition of Term Definition of Term
Diet: Adequate diet
(a) the foods that a person eats most
frequently; one that provides all the essential nutrients
(b) food considered in terms of its qualities and calories needed to maintain good health
and effects on health; and acceptable body weight.
(c) a particular selection of food, usually
prescribed to cure a disease or to gain
or lose weight.

Definition of Term Definition of Term

Energy Nutrient:
capacity to do work; also refers to calories, a chemical substance obtained from food
that is, the “fuel” provided by certain and needed by the body for growth,
nutrients (carbohydrates, fats, proteins). maintenance, or repair of tissues. Many
nutrients are considered essential. The
body cannot make them; they must be
obtained from food.

Definition of Term Definition of Term

Nutrition: •Optimum nutrition: the state of receiving
the sum of the processes by which food and utilizing essential nutrients to maintain
is selected and becomes part of the health and well-being at the highest
body. Nutritional status: state of the body possible level. It provides a reserve for the
resulting from the intake and use of body.
nutrients.
 Definition of Term Definition of Term
•Overnutrition: an excessive intake of one •Poor nutritional status: an inadequate
or more nutrients, frequently referring to intake (or utilization) of nutrients to meet
nutrients providing energy (kcalories). the body’s requirements for energy,
maintenance, and growth.

Definition of Term Definition of Term

•Undernutrition: a deficiency of one or •Malnutrition: state of impaired
more nutrients, including nutrients health due to undernutrition,
providing energy (calories).
overnutrition, an

Macronutrient
s
Micronutrients vs substances that the body needs in large
amounts
Macronutrients
 Definition

◼ Carbohydrates literally mean hydrates of carbon.

▪ carbon and hydrates ( water).
Carbohydrates ▪ Because it was thought to have the molecular
formula (CH2O)n, the ratio of H to O as in water
(H2O) hence the name.

BIOMEDICAL IMPORTANCE

◼ The chemicals used by the body can ❖ Carbohydrates have important

be divided into two types: (1) structural and metabolic roles.
macronutrients, substances we need ❖ Glucose is the most important
to eat regularly in fairly large carbohydrate
amounts, and (2) micronutrients, ✔most dietary carbohydrate is absorbed
substances we need only in small into the blood stream as glucose.
amounts
✔ Glucose is the major metabolic fuel of
mammals
✔a universal fuel of the fetus

Biomedical Importance of Carbohydrates

1- Energy source for plants and animals (glucose).

One of the major source of energy in cell.
75% of energy in cell comes from CHO.
25% from others (fats)
1 g CHO =4 K.calories
1 g protein =4 K.calories.
1 g lipid =9K.calories.

Why body not use lipid as major energy source

instead of CHO?
Glycogen and Starch for storage; .
Store as glycogen in animals, and starch
In plants. (storage form of energy).

To describe the mechanism of some

diseases related to CHO.
eg.Diabetes Mellitus and lactose intolerance
,

◼ Glycogen is the major form of stored carbohydrate ◼ Glycogen is a very compact structure .
in animals.
◼ This compactness allows large amounts of carbon
energy to be stored in a small volume, with little
effect on cellular osmolarity.

▪ Cellulose: is the chief insoluble constituent of plants

◼ Glycogen is primarily stored in liver and muscles. framework.
▪ It consists of β-D-glucopyranose units linked by β(1 → 4)
bonds to form long, straight chains.
◼ Liver glycogen contributes to maintenance of blood
glucose level ▪ Cellulose cannot be digested by human because of the
absence of an enzyme that hydrolyzes the β linkage.
◼ Muscle glycogen is used as readily available source of ▪ There is limited bacterial metabolism of cellulose in the
energy within muscles during exercise human colon
▪ It is an important source of “bulk” and Fibers in the diet
(which attract water and soften stool hence prevent
constipation)
 AMINO ACIDS &
PROTEINS
Protein C, H, O, N

© 2016 Paul Billiet ODWS

Proteins classified by function

◼ CATALYTIC: enzymes eg rubisco
◼ COMMUNICATION: hormones (eg insulin) and
neurotransmitters
◼ PROTECTIVE: eg immunoglobulin, fibrinogen, blood
clotting factors
◼ STRUCTURAL: eg collagen, spiders silk
◼ PIGMENTS: eg rhodopsin
◼ STORAGE: eg ovalbumen (in eggs), casein (in milk)
◼ TRANSPORT: eg hemoglobin
◼ CONTRACTILE: eg actin, myosin
◼ TOXINS: eg snake venom
© 2016 Paul Billiet ODWS
33

Protein Classification Diseases caused by changes in protein structure

Fibrous – ◼ spongiform encephalopathy (BSE or mad cow disease) seen

1) polypeptides arranged in long strands or in cattle and livestock and Creutzfeldt-Jakob disease (CJD)
sheets seen in humans.
2) water insoluble ◼ Sickle Cell Anemia – single amino acid change in hemoglobin
3) strong but flexible related to disease
4) Structural (keratin, collagen) ◼ Osteoarthritis – single amino acid change in collagen protein
causes joint damage
Globular –
1) polypeptide chains folded into spherical or
globular form
2) water soluble
3) contain several types of secondary structure
4) diverse functions (enzymes, regulatory
proteins)
35 36
Prion propagation
Sickle cell anemia

37 38

LIPIDS

Characteristics of LIPIDS
Lipids are generally composed of
hydrocarbon chains.
Lipids tend to be hydrophobic and
therefore insoluble in water.
Lipids can be fats and oils, but they can
take other forms, such as waxes.
Lipids are nonpolar molecules.
Cell Membrane
GLYCOLIPIDS
Micronutrients
substances that the body needs only
in small amounts
 Vitamins
Vitamins and Minerals One of the first discoveries of the importance of
vitamins came in the 1700s.

A Scottish doctor, James Lind, discovered that sailors

who were fed citrus fruits recovered from scurvy.

Today, health scientists know that scurvy is caused by

a lack of vitamin C, which is found in abundance in
citrus fruits.

Slide 68 of 27

What Are Vitamins? Fat-Soluble Vitamins

Nutrients that are made by living things, are required Fat-soluble vitamins can be stored by the body
only in small amounts, and that assist many chemical Vitamins A, D, E, and K are fat-soluble vitamins
reactions in the body are vitamins. Sources of fat-soluble vitamins are
vegetable oils
There are two classes of vitamins
liver
fat-soluble vitamins—dissolve in fatty material eggs
certain vegetables
water-soluble vitamins—dissolve in water

Slide 69 of 27 Slide 70 of 27

Water-Soluble Vitamins
Water-soluble vitamins cannot be stored by the
body.
Examples of water-soluble vitamins are C and all of
the B vitamins.
Sources of water-soluble vitamins are
fruits
vegetables
whole-grain foods
and many other foods

Slide 72 of 27
 Minerals
Antioxidants
Your body requires only small amounts of minerals,
Vitamins called antioxidants help protect healthy cells which are nutrients that occur naturally in rocks and
from the damage caused by the normal aging soil.
process as well as from certain types of cancer.
You need seven minerals—calcium, sodium,
Vitamins C and E are two of the most powerful potassium, magnesium, phosphorus, chlorine, and
antioxidants. sulfur—in significant amounts.

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Calcium
Calcium is important in blood clotting and the
functioning of your nervous system.
It is an essential ingredient in the formation and
maintenance of bones and teeth.

A lack of calcium can sometimes lead to osteoporosis,

a condition in which the bones gradually weaken.

Slide 78 of 27
Potassium Iron
Potassium and sodium work together to maintain Iron is necessary for healthy red blood cells.
water balance in the body.
If a person’s diet does not include enough iron, he or
she may develop anemia, a condition in which the
red blood cells do not contain enough hemoglobin.

Slide 79 of 27 Slide 80 of 27

Sodium
Sodium is important in several body processes,
including the functioning of the heart and water
balance.
Too much sodium can cause a problem with blood
pressure.

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Vitamin and Mineral Supplements

Vitamin and mineral supplements, therefore, are not
usually necessary if your diet is nutritious and
well-balanced.
An excess, or overdose, of vitamins or minerals may
damage your health.
If you do take a vitamin or mineral supplement, a
health care provider can advise you about how much
is the right amount.

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Slide 89 of 27 Slide 90 of 27
 Definition of Term
Daily Reference Values (DRVs)
•a set of values that covers nutrients, such
Dietary Reference as fat and fiber, that do not appear in the
RDA tables. Expressed as % Daily Value
Intake (%DV).

Dietary Reference Intake Adequate Intake (AI)

• Used for planning and assessing diets of individuals and • An estimate of average requirements when evidence is
groups. not available to establish an RDA.
• Concept of dietary reference standards to define the • When sufficient scientific evidence is not available to
terms describing the amount of nutrients we consume estimate an average requirement, Adequate Intakes (AIs)
• a set of dietary reference values including but not limited have been set.
• Adequate Intake (AI) • The AI is derived through experimental or observational
• Estimated Average Requirement (EAR) data that show a mean intake that appears to sustain a
desired indicator of health, such as calcium retention in
• Recommended Dietary Allowance (RDA)
bone for most members of a population group.
• Tolerable Upper Intake Level (UL)

Estimated Average Requirement

Adequate Intake (AI)
(EAR)
For example, AIs have been set for infants through •Intake that meets the estimated nutrient needs of one
1 year of age using the average observed nutrient half of the individuals in a specific group.
intake of populations of breastfed infants as the •Used as a basis for developing the RDA.
standard. The committee set AIs for calcium, •to be used by nutrition policy makers in evaluating the
vitamin D, and fluoride. adequacy of nutrient intakes of the group and for
planning how much the group should consume.
 Recommended Dietary Recommended Dietary
Allowance (RDA) Allowance (RDA)
•Levels of nutrients recommended by the Food and •The RDA should be used in guiding individuals to
Nutrition Board of the National Academy of Sciences achieve adequate nutrient intake aimed at decreasing
for daily consumption by healthy individuals, scaled the risk of chronic disease.
according to sex and age. •It is based on estimating an average requirement plus
•The intake that meets the nutrient needs of almost all an increase to account for the variation within a
of the healthy individuals in a specific age and gender particular group.
group.

Tolerable Upper Intake Level Tolerable Upper Intake Level

(UL) (UL)
•Maximum intake by an individual that is unlikely to •This figure is not intended to be a recommended level
pose risks of adverse health effects in a healthy of intake, and there is no established benefit for
individual in a specified group. individuals to consume nutrients at levels above the
•There is no established standard for individuals to RDA or AI.
consume nutrients at levels above the RDA or AI. •For most nutrients, this figure refers to total intakes
from food, fortified food, and nutrient supplements.

Dietary Guidelines and Food

Guides
•USAD Food Guide
•My Pyramid
Dietary Guidelines •Food Exchange list
and Food Guides •Food Labels
•Nutrients Guide for Filipino
 USAD Food Guide USAD Food Guide
• U.S. Department of Agriculture (USDA) food guide • The big difference between the old dietary guidelines and the
new ones are that instead of focusing on food groups, these
guidelines focus on healthy eating patterns overall

USAD Food Guide

• According to the U.S. Department of Agriculture, five main • These five guidelines are further broken down into what Americans
tenets sum up the new edition: should eat to stay healthy:
• Follow a healthy eating pattern throughout life. • Consume variety of vegetables, including dark green, red and orange,
legumes (beans and peas), starchy and other vegetables.
• Focus on eating a variety, nutrient-dense foods at an appropriate
amount. • Eat fruits, especially whole fruits.
• Eat grains, with at least half being whole grains.
• Reduce sodium intake and limit calories from added sugars and
saturated fats. • Include fat-free or low-fat dairy into a healthy diet, including milk, yogurt,
cheese, and/or fortified soy beverages.
• Shift to healthier food and beverage choices.
• Consume a variety of protein foods, including seafood, lean meats and
• Support healthy eating patterns for everyone. poultry, eggs, legumes (beans and peas), soy products, and nuts and seeds.
• Include oils from plants such as canola, corn, olive, peanut, safflower,
soybean and sunflower.

It also recommends some limits:

MyPyramid: The Food
Groups
• A moderate caffeine habit is okay. The guidelines recommend drinking up
to three to five 8-ounce cups of coffee per day or up to 400 milligrams
per day of caffeine. (However, these guidelines are for those who already
consume caffeine. If you aren't a caffeine drinker, the guidelines do not
recommend starting.)
• Consume less than 10 percent of calories per day from added sugars.
• Consume less than 10 percent of calories per day from saturated fats.
(The guidelines do not encourage a low-fat diet. According to the
guidelines, 35 percent of total calories per day should be from fat.)
• Consume less than 2,300 milligrams (mg) per day of sodium for people
over the age of 14 years and less for those younger
 MyPyramid: The Food MyPyramid: The Food
•
Groups
The general messages in the MyPyramid symbol are: •
Groups
The specific messages are about healthy eating and
• physical activity physical activity, which apply to everyone.
• Variety • MyPyramid helps consumers find the kinds and amounts
• Proportionality of foods they should eat each day. The Food Guidance
• Moderation System is the core of MyPyramid.
• gradual improvement
• personalization.

MyPyramid: The Food MyPyramid: The Food

•
Groups
Increased intake of vitamins, minerals, dietary fiber, •
Groups
The recommendations in the framework fall under
and other essential nutrients, especially of those that four overarching themes:
are often low in typical diets • Variety—Eat foods from all food groups and subgroups.
• Lowered intake of saturated fats, trans fats, and • Proportionality—Eat more of some foods (fruits, vegetables,
whole grains, fat-free or low-fat milk products), and less of
cholesterol, and increased intake of fruits, vegetables, others (foods high in saturated or trans fats, added sugars,
and whole grains to decrease risk for some chronic cholesterol salt, and alcohol).
diseases • Moderation—Choose forms of foods that limit intake of
• Calorie intake balanced with energy needs to prevent saturated or trans fats, added sugars, cholesterol, salt, and
weight gain and/or promote a healthy weight alcohol.
• Activity—Be physically active every day.

MyPyramid: The Food Calories and Physical

• Food Groups
Groups Activity
• Calories and Physical Activity • One must balance calorie intake from foods and
• Grain
• Vegetables
beverages with calories expended and engage in
• Fruits regular physical activity and reduce sedentary
• Milk, Yogurt, and Cheese activities.
• Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
• Fats and Oils
• Sugars and Sweets
• Salt
• Alcohol
 Grain Grain
• All foods made from wheat, rice, oats, cornmeal, • Since the recommended 3 ounce equivalents may be
barley, such as bread, pasta, oatmeal, breakfast difficult for young children to achieve, they should
cereals, tortillas, and grits. gradually increase the amount of whole grains in
• In general, 1 slice of bread, 1 c of ready-to-eat cereal, their diets.
or 1 ⁄ c of cooked rice, pasta, or cooked cereal can be • An ounce-equivalent of grains is about 1 slice of
considered as 1 ounce equivalent from the grains bread, 1 c of ready-to-eat cereal flakes, or 1 ⁄ c of
group. At least half of all grains consumed should be cooked pasta or rice, or cooked cereal.
whole grains. Consume 3 or more ounce-equivalents
of whole-grain products per day.

Vegetables Vegetables
• The vegetable group includes all fresh, frozen, • Eat the recommended amounts of vegetables, and
canned, and dried vegetables and vegetable choose a variety of vegetables each day.
juices. • For example, those needing 2000 calories per day
• In general, 1 c of raw or cooked vegetables or need about 2-1 ⁄ c of vegetables per day.
vegetable juice, or 2 c of raw leafy greens can be
considered as 1 c from the vegetable group.

Fruits Milk, Yogurt, and Cheese

• The fruit group includes all fresh, frozen, canned, and • The milk group includes all fluid milk products and
dried fruits and fruit juices. foods made from milk that retain their calcium
• In general, 1 c of fruit or 100% fruit juice, or 1 ⁄ c of content, such as yogurt and cheese.
dried fruit, can be considered as 1 c from the fruit • Foods made from milk that have little to no calcium,
group. Eat recommended amounts of fruit, and such as cream cheese, cream, and butter, are not part
choose a variety of fruits each day. of the group.
• For example, people who need 2000 calories per day • Most milk group choices should be fat free or low fat.
need 2 c of fruit per day.
 Meat, Poultry, Fish, Dry
Milk, Yogurt, and Cheese Beans, Eggs, and Nuts
• In general, 1 c of milk or yogurt, 1-1 ⁄ ounces of • For the meat and beans group in general, 1 ounce of
natural cheese, or 2 ounces of processed cheese can lean meat, poultry, or fish; 1 egg; 1 tbsp peanut
be considered as 1 c from the milk group. butter; 1 ⁄ c cooked dry beans; or 1 ⁄ ounce of nuts
• Consume 3 c of fat-free or low-fat (1%) milk, or an or seeds can be considered as 1 ounce-equivalent
equivalent amount of yogurt or cheese, per day. from the meat and beans group.
• Children 2 to 8 years old should consume 2 c of • One should make choices that are low fat or lean
fat-free or low-fat milk, or an equivalent amount of when selecting meats and poultry.
yogurt or cheese, per day. Consume other • Choose a variety of different types of foods from this
calcium-rich foods if milk and milk products are not group each week.
consumed.

Meat, Poultry, Fish, Dry

Fats and Oils
Beans, Eggs, and Nuts
• Include fish, dry beans, peas, nuts, and seeds, as well • Oils include fats from many different plants and from
as meats, poultry, and eggs. fish that are liquid at room temperature, such as
• Consider dry beans and peas as an alternative to canola, corn, olive, soybean, and sunflower oil.
meat or poultry as well as a vegetable choice. Keep • Some foods are naturally high in oils, such as nuts,
the overall amounts of foods eaten from this group olives, some fish, and avocados. Foods that are
within the amount needed each day. mainly oil include mayonnaise, certain salad
• For example, people who need 2000 calories per day dressings, and soft margarine.
need 5-1 ⁄ ounce-equivalents per day.

Fats and Oils Fats and Oils

• Choose most fats from sources of monounsaturated • Choose fat-free, low-fat, or lean meat, poultry, dry
and polyunsaturated fatty acids, such as fish, nuts, beans, milk, and milk products.
seeds, and vegetable oils. Keep the amount of oils • Choose grain products and prepared foods that are
consumed within the total allowed for caloric needs. low in saturated and trans fat.
• For example, people who need 2000 calories per day
can consume 27 grams of oils (about 7 tsp).
 Fats and Oils Sugars and Sweets
• Choose and prepare foods and beverages with little added
• Limit the amount of solid fats consumed to the amount sugars or caloric sweeteners.
within the discretionary calorie allowance, after taking into • Keep the amount of sugars and sweets consumed within the
account other discretionary calories that have been discretionary calorie allowance, after taking into account
consumed. other discretionary calories that have been consumed.
• For example, people who need 2000 calories per day have a • For example, people who need 2000 calories per day1 have a
total discretionary calorie allowance of 267 calories. total discretionary calorie allowance of 267 calories.
• Practice good oral hygiene and consume sugar- and
starch-containing foods and beverages less frequently.

Salt Alcohol
• Choose and prepare foods with little salt. • If one chooses to drink alcohol, consume it in moderation.
• Keep sodium intake less than 2300 mg per day. • Some people, or people in certain situations, should not
• At the same time, consume potassium-rich foods, such as drink.
fruits and vegetables. • Keep consumption of alcoholic beverages within daily
discretionary calorie allowance.
• For example, people who need 2000 calories per day1 have a
total discretionary calorie allowance of 267 calories.

Food Exchange list Food Exchange list

• There are 11 lists, of which the last one is alcohol.
•The Food Exchange Lists are the basis of a
• For some lists, each contributes an approximate level of nutrients
meal planning system designed by the for each food: calories, carbohydrates, proteins, and fats.
American Dietetic Association and the • For others, the contribution of nutrients varies within or between
lists. Every time you replace one food item with another item in the
American Diabetes Association. same or different list, you know approximately the change in levels
of nutrients you will be consuming.
•They are based upon principles of good • Choices from each group balance the meal. Health practitioners
use the exchange system because it is an easy tool to work with
nutrition for everyone. and teaches food selection in a practical way. It also meets the
guidelines for limiting saturated fat and cholesterol intake.
category:
 Food Exchange list Food Exchange list
2. Sweets, desserts, and other carbohydrates list
1. Starch list • Beverages, sodas, and energy/sports drinks; brownies, cake,
•Bread cookies, gelatin, pie, and pudding
• Candy, spreads, sweets, sweeteners, syrups, and toppings
•Cereals and grains • Condiments and sauces
• Doughnuts, muffins, pastries, and sweet breads Frozen bars,
•Crackers and snacks frozen desserts, frozen yogurt, and ice cream
• Granola bars, meal replacement bars/shakes, and trail mix
•Starchy vegetables
•Beans, peas, and lentils

Food Exchange list Food Exchange list

4.Vegetables (nonstarchy) list
3. Fruit list 5. Meat and meat substitutes list
•Fruits •Lean meat
•Medium-fat meat
•Fruit juices •High-fat meat
•Plant-based proteins (for beans, peas, and
lentils, see starch list)

Food Exchange list Food Exchange list

6. Milk list Fat-free and low-fat milk 7. Fat list
•Reduced fat •Monounsaturated fats list
•Whole milk •Polyunsaturated fats list
•Dairy-like foods •Saturated fats list
 Food Exchange list Food Exchange list
8. Fast-foods list 9. Combination foods list
•Breakfast sandwiches •Entrées Frozen entrées/meals
•Main dishes/entrees
•Oriental Pizzas •Salads (deli-style)
•Sandwiches Salads Sides/appetizers •Soups
•Desserts

Food Exchange list Food Exchange list

9. Combination foods list 10. Free foods list
•Entrées Frozen entrées/meals •Low-carbohydrate foods
•Salads (deli-style) •Modified-fat foods with carbohydrate
•Soups •Condiments Free snacks
•Drinks/mixes
11. Alcohol list

Food Labeling Food Labeling

The food label is headed with the title, This including the following:
“Nutrition Facts.” Total calories
It describes the nutrients, among other data, Calories from fat
including the following: Total calories Calories from saturated fat
Calories from fat Calories from saturated fat Total fat Saturated fat
Total fat Saturated fat Polyunsaturated fat Polyunsaturated fat
Monounsaturated fat Cholesterol Sodium Monounsaturated fat
Potassium Total carbohydrate Dietary fiber Cholesterol
Soluble fiber Insoluble fiber Sugars Sugar
alcohol (for example, the sugar substitutes
xylitol, mannitol, and sorbitol) Other
carbohydrate (the difference between total
 Food Labeling Food Labeling
• Sodium
• Potassium •Vitamin A
• Total carbohydrate •Vitamin C
• Dietary fiber
•Calcium
• Soluble fiber Insoluble fiber
• Sugars
•Iron
• Sugar alcohol (for example, the sugar substitutes xylitol, •Other essential vitamins and minerals.
mannitol, and sorbitol)
• Other carbohydrate (the difference between total
carbohydrate and the sum of dietary fiber, sugars, and
sugar alcohol if declared)
Protein

Content of Food Labeling

• Step 1. Start here.
• The first place to start when you look at the Nutrition Facts label is
the serving size and the number of servings in the package.
• Serving sizes are standardized to make it easier to compare similar
foods; they are provided in familiar units, such as cups or pieces,
followed by the metric amount (the number of grams).
• The size of the serving on the food package influences the number
of calories and all the nutrient amounts listed on the top part of the
label. Pay attention to the serving size, especially how many
servings there are in the food package.
 Content of Food Labeling
• Step 2. Check calories.
• Calories provide a measure of how much energy you get from
a serving of this food.
• The calorie section of the label can help you manage your
weight (i.e., gain, lose, or maintain). Remember: The number
of servings you consume determines the number of calories
you actually eat (your portion amount).

Content of Food Labeling

• Step 3. Limit these nutrients.
• The nutrients listed first are the ones generally eat in
adequate amounts, or even too much.
• Important: Health experts recommend that you keep your
intake of saturated fat, trans fats, and cholesterol as low as
possible as part of a nutritionally balanced diet.

Content of Food Labeling

• Step 4. Get enough of these nutrients.
• Eating enough of these nutrients can improve your health and help
reduce the risk of some diseases and conditions.
• For example, getting enough calcium may reduce the risk of
osteoporosis, a condition that results in brittle bones as one ages.
• Eating a diet high in dietary fiber promotes healthy bowel function.
• Remember: You can use the Nutrition Facts label not only to help
limit those nutrients you want to cut back on but also to increase
those nutrients you need to consume in greater amounts
 Content of Food Labeling
Step 5. Footnote.
• Note the asterisk ( * ) used after the heading “% Daily Value” on the
Nutrition Facts label. It refers to the footnote in the lower part of the
nutrition label, which tells you “Percent Daily Values are based on a 2,000
calorie diet.”
• This statement must be on all food labels. But the remaining information
in the full footnote may not be on the package if the size of the label is
too small. When the full footnote does appear, it will always be the same.
It doesn’t change from product to product, because it shows
recommended dietary advice —it is not about a specific food product.
Look at the amounts or the Daily Values (DV) for each nutrient listed.
These are based on public health experts’ advice.
• DVs are recommended levels of intakes. DVs in the footnote are based on
a 2000 or 2500 calorie diet.

Content of Food Labeling

• Step 6. The percent daily value (%DV).
• The % Daily Values (%DVs) are based on the Daily Value
recommendations for key nutrients but only for a 2000 calorie
daily diet—not 2500 calories.