Meeting Nutritional Guidelines with Creative Meal Planning

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Meeting Nutritional Guidelines with Creative
Meal Planning

• Barbara Kamp, MS, RD
• National Resource Center on Nutrition, Physical
  Activity Aging
• Florida International University Miami FL

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Overview

• Meal Requirements
• Current Food Trends
• Using the Traditional
• Designing Menus
• Grains

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Older Americans ActSection 339 Requirements

• OAA Nutrition Program
• Partially federally funded, state administered
• A State that establishes and operates a
  nutrition project under this chapter shall
• State must solicit advice of a dietitian or
  individual of comparable expertise in planning
  nutritional services and ensuring

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Older Americans ActSection 339 Requirements

• Meals
• 1/3 RDA Dietary Guidelines for Americans, 2005
  state local foodservice law
• Design meals to meet special dietary needs
  (cultural/ethnic preferences, health, religious
  needs)
• Design appealing meals, i.e., food/menu choice,
  include participant input
• OAA provides the authority for program
  implementation, including menu requirements to
  vary state by state

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Older Americans ActSection 339 Requirements

• Other Program Requirements
• Some states delegate more responsibility to AAAs
  and local service providers than others
• Local nutrition service providers must implement
  the program with the expertise of a dietitian or
  individual of comparable expertise as well as the
  input from meal participants, and other
  knowledgeable individuals
• Provide for nutrition screening, education and
  counseling

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DRIs DGAs
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Nutrient-Based Reference Values

• Nutrient requirements have been quantified into
  reference values since 1941
• Food Nutrition Board
• Known as Recommended Dietary Allowances (RDAs)

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RDAs

• The levels of intake of essential nutrients
  that, on the basis of scientific knowledge, are
  judged by the FNB to be adequate to meet the
  known nutrient needs of practically all healthy
  persons

• Periodically updated to reflect latest science
• Published 1941 1989 10 Editions

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Changes Needed

• FNB determined significant changes to 1989 RDAs
  were necessary
• Updates of RDA values
• Reference values other than RDAs
• Expanded system for determining RDAs new
  reference values

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The Result

• Dietary Reference Intakes (DRIs) 1997-2004
• Now 8 Volumes
• Available atwww.nap.edu

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• Summary Guide

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What are DRIs?

• Term used to describe a group of nutrient-based
  reference values
• Expands on replaces previous RDAs
• Not itself a value

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Why do we need DRIs?

• Basis for planning assessing the diets of
  healthy people
• Basis for federal nutrition food programs

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What reference values make up the DRIs?

• BASED ON THE LATEST SCIENCE
• Estimated Average Requirement EAR
• Recommended Dietary Allowances RDA
• Adequate Intake AI
• Tolerable Upper Intake Level UL
• Acceptable Macronutrient Distribution Ranges AMDR

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Detailed Tables

• http//nutritionandaging.fiu.edu/DRI_and_DGs/DRI_a
  nd_RDAs.asp

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Dietary Guidelines for Americans, 2005

• 9 Focus areas
• Specific recommendations for OAs
• Available at
• www.healthierus.gov/dietaryguidelines

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OAA Nutrition Program Purpose Section 330

• Reduce hunger food insecurity
• Promote socialization of older individuals
• Promote the health well-being of older
  individuals

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Food Trends for 2008
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Older Adult Food Trends

• Bold flavors for aging taste buds
• Health focus
• Probiotics
• Good bacteria produces health benefits to gut
  immune system.
• Yogurts, DanActive Activia
• Cheese, Kraft LiveActive Cheese
• ChocolateDark Cocoa

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Older Adult Food Trends

• Older adults more likely to opt for
• Healthier versions
• Especially
• Low sugar
• Low sodium

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General Trends

• Organic food
• Local food
• A taste of the exotic
• Ancient grains amaranth, quinoa, teff
• Whole grains barley, oats, brown rice

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General Trends

• Layered flavors
• Bland is out, flavored is in
• Pairings like fruity and tangy
• Exotic fruit flavors
• Asian influences
• Aged vinegars
• Traditional baking flavors vanilla, ginger,
  cinnamon
• Savory spicing

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5 Basic Tastes

• Bitter
• Sweet
• Salty
• Sour
• Umami?

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Traditional Pennsylvania

• Chow Chow
• Schnitz Knepp
• Scrapple Maple Syrup

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Designing Menus
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Principles of Menu Planning

• 5 principles menu planning
• Strive for balance
• Emphasize variety
• Add contrast texture temperature
• Think about color
• Consider eye appeal

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Menu Development Appeal

• Variety of Foods
• Different forms, shapes, textures, colors
• Different Temperatures
• Vary flavors w/in meal day to day
• Seasonal, traditional, ethnic foods

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Menu Development Nutrition

• Caloric range
• Limit fat, cholesterol, sodium
• Adequate protein carbohydrate
• Adequate vitamins minerals
• Increased fiber

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Healthy Meals

• What is Lite?
• Low Calorie
• Low Fat
• Low Sodium
• Low Sugar
• Low Carb
• LOW TASTE

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Healthy Meals

• What is Nutrient dense?
• ? nutrient calorie
• BIGGEST bang for the BITE

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DASH
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USDA Food Guidance
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Chicken MenuEmphasis Sodium, calcium,
calories, beans

• Stewed chicken with vegetables
• 2oz chicken 1/2 vegetables broth 1cup
• Egg noodles (1 cup)
• Five bean salad (1/2 cup)
• Fresh fruit salad with citrus and yogurt dip
• (1/2 cup, includes melons, orange, grapes 2 TB
  yogurt dip)
• Fat-free milk (1 cup)

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Chicken Menu
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Meatloaf SandwichSpecial emphasis whole grains,
fruit, vitamin E, calcium

• Open-faced Meatloaf Sandwich
• 2 oz meatloaf w/ 1 sl. 7 grain bread
• Gravy (2 Tb)
• Baked Winter Squash (1/2 cup)
• Waldorf Salad on Greens (1/2 cup, apples,
  walnuts, raisins on romaine)
• Orange Rice Pudding (1/2 cup)
• Fat-free Milk (1 cup)

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Meatloaf Meal
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Turkey MenuSpecial Emphasis Fiber, potassium,
sodium, vitamin E

• Roast turkey (2 oz)
• Baked sweet potato (1 small)
• Broccoli (1/2 cup)
• Whole wheat roll (1 2.5 roll)
• Apple raisin Crisp (1/2 cup, includes topping of
  whole wheat flour, fortified flake cereal
  almonds raisins)
• Fat-free milk (1 cup)

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Turkey Menu
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More Ideas Recipes

• Nutrition Service Providers Guide
• http//nutritionandaging.fiu.edu/DRI_and_DGs/nutri
  tion_service_providers_guide.asp    

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Whole Grain
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Nutritional Value of Grains

• Vitamins
• Minerals
• Antioxidants
• Fiber
• ? risk heart disease, stroke, cancer, diabetes,
  obesity

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Menu Appeal Value of Grains

• Texture
• Color
• Flavor
• Contrast

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ANSWERS

• Whole oats
• Maftoul
• Barley
• Amaranth
• Cous Cous
• Steel Cut Oats
• Cracked Wheat
• Bulgur

• Buckwheat
• Quinoa
• Millet
• Rolled Oats
• Wild Rice
• Spelt
• Long Grain Brown Rice
• Whole Wheat

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Summary

• Lite ? Low Flavor
• Add new flavorsslowly
• Incorporate traditional favorites
• Start with a meal pattern
• DASH or USDA Food Guide

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Older Adults Need the Most Nutritious, Delicious,
Culturally Appropriate Meals for SUCCESSFUL
AGING
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National Resource Center on Nutrition, Physical
Activity Aging

• http//nutritionandaging.fiu.edu
• SUBSCRIBE NAN Listserve for Biweekly
  Highlights on Nutrition, Physical Activity
  Aging