Nutrition

profileLisa
ch_2_power_point.ppt
Home>English homework help>Nutrition

Chapter 2:
Tools of a Healthy Diet

  • Requirement
  • Smallest amount of a nutrient needed to ________ ___________________________at a defined level

  • Requirements vary based on:
  • Age
  • Gender
  • Health status
  • Physical activity level
  • Medication/drug use

From Requirements to Standards

*

Nutrient and Energy Density

  • Nutrient Density
  • Comparison of a foods ___________________
  • Ex: Vitamin C is high per kcal in an orange

  • Energy Density
  • Comparison of a food’s _______________________ ___________________of the food

  • Examples?

Energy Density

Energy Density Examples
High > 4 kcal/g Graham crackers, cookies (reg or fat-free), chocolate, most chips, bacon, nuts, nut butter, mayonnaise, butter, margarine, oils
Medium 1.5 – 4 kcal/g Eggs, ham, pumpkin pie, most breads, raisins, cream cheese, cake with frosting, pretzels
Low 0.6 – 1.5 kcal/g Whole milk, oatmeal, cottage cheese, beans, bananas, broiled fish, non-fat yogurt, dry cereal, plain baked potato, cooked rice, noodles
Very low < 0.6 kcal/g Lettuce, tomatoes, strawberries, broccoli, salsa, grapefruit, skim milk, carrots, vegetable soup

Dietary Reference Intakes

*

DRIs

  • Uses:
  • _________________diets for large groups of people
  • _________________ for school lunch and breakfast programs are based on RDA’s
  • Make decisions about ______________________

  • Should be used in conjunction with other nutritional assessment methods

  • RDAs and AIs intended to serve as goal for average daily nutrient intake over time

Dietary Reference Intake (DRI)

The latest nutrient recommendations made by the Food and Nutrition Board of the National Academy of Sciences

Estimated Average Requirements (EAR)

Recommended Dietary Allowances (RDA)

Adequate Intakes (AI)

Tolerable Upper Intake Levels (UL)

  • Supersedes 10th Ed. of RDAs

Dietary Reference Intake (DRI)

Estimated Average Requirements (EAR)

Avg. amount sufficient to meets needs of ____ of population

Recommended Dietary Allowances (RDA)

High enough to meet needs of ______of population

Prevent deficiency and chronic disease

Adequate Intakes (AI)

Insufficient data for an RDA

Based on scientific judgment

Tolerable Upper Intake Levels (UL)

___________ daily intake (nutrients may be toxic beyond this level)

How RDAs Are Established

Scientists add a

margin of safety

amount to EAR

that allows for

individual variation.

Makes a

nutrient’s RDA high

enough to meet or

exceed needs

of ~98% of healthy

people.

  • Insert figure 3.2

*

Energy Recommendations

  • Estimated Energy Requirement (EER)

  • “_________ dietary energy intake predicted to _____________________in a healthy person”.

  • Takes into account needs during various stages of life
  • Optimal growth, maturation, development
  • Optimal maintenance of good health

  • NO RDA or UL for energy

Energy Recommendations

Acceptable Macronutrient Distribution Ranges (AMDRs)

  • To ensure adequate intake and decrease chronic disease risk
  • Expressed in Percent of Total Energy
  • For adults
  • CHO _____%
  • Fat _____%
  • n-3 ______%
  • n-6 ______%
  • Protein _____%
  • Example

Food Labeling
Old vs. New

  • Nutrition Education and Labeling Act: Passed in 1990
  • Mandatory nutrition labeling of most packaged foods

  • Old labels:
  • Focused on _____________

  • New labels:
  • Focus on ______________
  • Serving sizes uniform across product lines
  • Change to Reference Daily Intake (RDI)
  • Concept of Daily Reference Value (DRV)

Daily Value

  • Nutrition standards on food labels set by FDA
  • Standards set for those >4 years of age

  • Reference daily intakes (RDIs)

Based on the 1968 RDAs for vitamins and minerals

  • Daily reference values (DRVs)

Standards established for the energy nutrients (macronutrients)

Based on a 2000 kcal diet

Others:

Cholesterol, fiber, sodium, potassium

DV for 2000 kcal

Food Component DV 2000 kcal
Fat <65 g
Sat. Fat <20 g
Protein 50 g
Cholesterol <300 mg
CHO 300 g
Fiber 25 g
Sodium <2400 mg
Potassium 3500 mg

DV for 2000 kcal

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm

Food Component DV 2000 kcal
Vitamin A 5000 IU (1000 µg RAE)
Vitamin C 60 mg
Calcium 1000 mg
Iron 18 mg

Percent Daily Value

  • So what is the % DV?
  • How is that number calculated?

  • Let’s do an example.

Text art 02_09

Nutrition Facts Label

  • Standardized serving size
  • Based on typical American serving sizes

  • Fortified or nutrients listed in health claims must be included

  • Ingredients must be listed by common or usual name, in descending order by weight

  • Nearly all packaged foods and processed meat products

  • Fresh fruit, vegetable, raw single ingredient meal, poultry, fish are voluntary

Nutrient Claims

  • Statements that characterize the quantity of a nutrient in a food

  • Does the FDA regulate these claims?

Table 02_03

Health Claims

  • Link one or more component to ________ _______________________
  • Based on rigorous scientific evidence
  • Establish _________between diet and health
  • Does the FDA
    regulate these claims?

Food Labels

Structure Function Claims

  • Products can claim to do something ____________________________

  • Cannot mention _________________
  • Ex: May reduce the risk of heart disease

VS.

Promotes a healthy heart

  • Does the FDA regulate these claims?

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Healthy Diet Principles

  • Adequacy
  • Variety
  • Balance
  • Moderation
  • Nutrient density
  • Limit energy dense foods
  • Energy control

Dietary Guidelines

  • “Statements translating nutritional recommendations into ____________________ for consumers”.

  • Published every 5 years

  • Provide advice for people >2 years of age

  • Intended to address common nutrition-related health problems
  • i.e. heart disease, cancer, stroke, HTN, DM

Dietary Guidelines

  • See key recommendations, Figure 2-6
  • pages 54-55
  • Adequate Nutrients within Energy Needs
  • Weight Management
  • Food Groups to Encourage
  • Physical Activity
  • Sodium and Potassium
  • Alcoholic Beverages
  • Fats
  • Food Safety
  • Carbohydrates

2010 Dietary Guidelines

  • Choose steps that work for you and start today

  • Balancing calories
  • Enjoy your food but eat less
  • Avoid oversized portions

  • Foods to increase
  • Make half your plate fruits and vegetables
  • Make at least half your grains whole grains
  • Switch to fat-free or low-fat (1%) milk

  • Foods to reduce
  • Compare sodium in foods like soup, bread, and frozen meals - and choose the foods with lower numbers
  • Drink water instead of sugary drinks

Food Guides

*

10 Tips to a Great Plate

  • Balance calories
  • Enjoy your food, but eat less
  • Avoid oversized portions
  • Foods to eat more often
  • Make half your plate fruits and vegetables
  • Switch to fat-free or low-fat (1%) milk
  • Make half your grains whole grains
  • Foods to eat less often
  • Compare sodium in foods
  • Drink water instead of sugary drinks