A toolset has been created to provide individuals with information on their recommended food intake and the nutritional content of the foods they consume. Healthcare professionals can also utilize these tools to determine if an individual's nutritional needs are being met.

A. MyPlate
The U.S. Department of Agriculture (USDA) developed MyPlate to visually display their recommendations on daily food group consumption. MyPlate represents the relative proportions of five food groups (vegetables, grains, protein, fruit, and dairy) through the size of their sections on a plate. The number of servings varies based on factors such as age and sex. MyPlate replaced MyPyramid in 2011.

B. Nutrition facts label
Most packaged goods are required to display a Nutrition Facts label, also known as a "food label." This label includes information on the serving size, calorie content, and number of servings per container. It also provides a percent daily value (%DV) for most listed nutrients. The %DV compares the nutrient content in a single serving to the recommended daily intake. For example, if the label states 20% for calcium, one serving provides 20% of the recommended daily calcium intake. However, there is no %DV for protein as the recommended intake depends on body weight. The %DV for saturated fat, cholesterol, and sodium is based on their recommended maximum daily intake.

Proposed revisions to the Nutrition Facts label include the inclusion of added sugars, vitamin D, and potassium, while removing vitamins A and C, total fat, and calories from fat. The serving size will also be adjusted to reflect current consumption patterns.

C. Nutrition assessment
Nutrition assessment involves evaluating an individual's nutritional status using clinical information. This assessment considers factors such as dietary history, anthropometric measures, and laboratory data. The findings of a nutrition assessment may lead to medical nutrition therapy, which involves treating medical conditions through dietary changes or adjusting the method of food intake.

Dietary history involves keeping a record of food intake over a specific period. This can be done through a food diary, where the types and amounts of food consumed are recorded shortly after eating for 3-7 days. Retrospective approaches include using a food frequency questionnaire to document the frequency of fruit consumption or recalling the specific foods and amounts consumed in the past 24 hours.
A set of tools has been developed that gives consumers information about what (and how much) they should eat as well as the nutritional content of the foods they do eat. Additional tools allow medical professionals to assess whether or not the nutritional needs of an individual are being met.
A. MyPlate
MyPlate was designed by the U.S. Department of Agriculture (USDA) to graphically illustrate its recommendations as to what food groups and how much of each should be consumed daily. In MyPlate, the relative amounts of each of five food groups (vegetables, grains, protein, fruit, and dairy) are represented by the relative size of their section on the plate (Fig. 27.23). The number of servings depends on variables that include age and sex. [Note: MyPlate replaced MyPyramid in 2011.]
B. Nutrition facts label
Most types of packaged goods are required to have a Nutrition Facts label, or “food label” (Fig. 27.24), that includes the size of a single serving, the Cal it provides, and the number of servings per container. In addition, a percent daily value (%DV) is shown for most nutrients listed. [Note: The %DV is based on a 2,000-Cal diet for healthy adults.] 1.
Percent daily value: The %DV compares the amount of a given nutrient in a single serving of a product to the recommended daily intake for that nutrient. For example, the %DV for the micronutrients listed, as well as for total carbohydrates and fiber, are based on their recommended minimum daily intake. Thus, if the label lists 20% for calcium, one serving provides 20% of the minimum recommended amount of calcium needed each day. In contrast, the %DV for saturated fat, cholesterol, and sodium are based on their recommended maximum daily intake, and the %DV reflects what percentage of this maximum a serving provides. There is no %DV for protein because the recommended intake depends on body weight (see p. 367). [Note: “Sugars” represents mono-and disaccharides. The remainder of the carbohydrate (total carbohydrate – [fiber + sugars]) is the oligo-and polysaccharides.] 2.
Proposed revisions: In 2014, the USDA proposed the following changes to the Nutrition Facts label for implementation by 2018: Added sugars, vitamin D, and potassium are to be included; vitamins A and C, total fat, and Cal from fat are to be removed; and serving size is to be adjusted to reflect the amounts people are now consuming. Additionally, design changes to highlight key parts of the label were proposed (Fig. 27.25). [Note: The proposed addition/removal of certain micronutrients is based on newer data on the risk for underingestion.]
C. Nutrition assessment
Nutrition assessment evaluates nutritional status based on clinical information. It includes (but is not limited to) dietary history, anthropometric measures, and laboratory data. [Note: Assessment findings may result in medical nutrition therapy, which is the treatment of medical conditions through changes in diet (for example, replacement of long-chain TAG with medium-chain TAG in malabsorption disorders) and/or the method of intake (for example, enteral [tube] or parenteral [IV] feeding).] 1.
Dietary history: This is a record of food intake over a period of time. For a food diary, the specific types and exact amounts of food eaten are recorded in “real time” (as soon as possible after eating) for a period of 3–7 days. Retrospective approaches include a food frequency questionnaire (for example, what fruits were eaten and how often they were eaten in a typical day, week, or month) and a 24-hour recall of the specific foods and the amounts eaten in the last 24 hours.
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