Nutrition 1

recommended dietary allowances

focused on amounts of nutrients necessary to prevent deficiency diseases Sufficient amount of nutrients to meet requirements of nearly all (97% to 98%) healthy individuals

hypertension

high sodium intake is associated with high blood pressure. this increases an individuals risk of CHD, stroke, congestive heart failure, and kidney disease

classes of micro and macro nutrients

water proteins carbohydrates fats minerals vitamins

reference daily intake

which is usually larger than the RDA for a specific age/gender group

adequate intake

average amount of nutrient that seems to maintain a defined nutritional state; more tentative than an RDA

kilocalorie

a measure of heat equivalent to 1000 calories

nutrients

are biochemical substances that can be supplied only in adequate amounts from an outsides source, normally from food

macronutrients

are energy providing nutrients needed in larger amounts fat, carbs, protein, and two polyunsaturated fatty acids

satiety

feeling of fullness

dh considerations for 2010 dietary guidelines

Apply only to healthy individuals >2 years of age Encourage nutrient-dense food: whole grains, fruits, and vegetables Encourage moderation in salt, sugar, and alcohol intake Encourage intake of fluoridated water

daily reference values on nutrition labels

Daily reference values Based on 2000-calorie diet % DV helps determine if a serving of food is high or low in a nutrient

discretionary calories

Discretionary calories* may be used to: Increase amount of food selected from a food group Consume foods that are not in the lowest fat form—such as 2% milk or items that contain added sugars Add oil, fat, or sugar to foods Consume alcohol (for those who consume alcohol)

role of the dental hygienist

Identify harmful dietary habits that may initiate oral disease Promote health and wellness as a health professional Opportunity to see patients on a more regular basis than many other health professionals Support interventions initiated by other healthcare professionals Identify patients needing referral to a registered dietitian for complex nutrition needs that may ultimately affect general health

proportionality

In the Dietary Guidelines: Adopt a balanced eating pattern Sufficient amount of fruits and vegetables 3 or more ounce equivalents of whole-grain products per day 3 cup equivalents per day of fat-free or low-fat milk or milk products In MyPyramid and MyPlate graphics: Color bands clarify proportionality

physical activity

In the Dietary Guidelines: Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight In MyPyramid and MyPlate graphics: Steps and person on them symbolize physical activity should be a part of everyday healthy living

moderation

In the Dietary Guidelines: Limit intake of saturated and trans fats, and choose products low in these fats Make choices of meat, poultry, dry beans, and milk products that are lean, low fat, or fat free Choose and prepare foods and beverages with little added sugars or calorie sweeteners In MyPyramid and MyPlate graphic: Food group bands narrow from bottom to top suggesting to eat nutrient-dense forms of foods

dietary guidelines for americans 2010

Key recommendations Adequate nutrients within kilocalorie needs Weight management Physical activity Food groups to encourage Fats and carbohydrates Sodium and potassium Alcoholic beverages Food safety

MyPyramid

MyPyramid was designed to help people make food choices for meeting nutrient requirements Foods are grouped according to nutrient content

good nutrition is evaluated in context of patients what

Physiological needs for essential nutrients Nutrient content of the food Cultural or environmental circumstances Personal preferences Encourage variety of foods to minimize nutrient deficiencies or excesses

dh considerations for myplate and food pyramid

Provide information to patients about relating positive changes in dietary lifestyle changes Use the systems for evaluating adequacy of a patient's diet Eliminating food groups may lead to inadequate intake of nutrients If only nutrient-dense foods are selected, discretionary kcal can be used on other foods

FDA authorized health claims

Qualified health claims Cancer risk Cardiovascular disease risk Cognitive function Diabetes Hypertension Neural tube birth defects

healthy eating pyramid

Start with exercise 2. Focus on food, not grams 3. Go with plants Eat a plant-based diet 4. Cut back on American staples, e.g., red meat, refined sugars, and grains 5. Take a multivitamin and alcohol use in moderation

canadas food guide

Steps toward better health and a healthy body weight include: Eat recommended amount and types of food each day Limit foods and beverages high in calories, fat, sugar, or salt (sodium) Be active every day

essential nutrients

Substance obtained from food that the body cannot produce in sufficient quantities to meet physiological requirements needed on a regular basis Nonessential nutrients can be used but are either not required or can be synthesized from dietary precursors

my plate

The "MyPlate" structure replaced the previous "Food Pyramid" system; Guidelines are still designed to help Americans choose foods meeting nutritional requirements; promoting health, supporting active lives, and reducing risk for chronic disease Nutritional labeling provides additional information about nutrient content

food pyramid system: guiding principles

The guiding principles that underlie the development of MyPyramid are the same as they were for the original Food Guide Pyramid. The bottom three blocks contain the three main focus areas—overall health, up-to-date research, and total diet. Overall health—MyPyramid is designed to promote well-being to maintain and improve overall health, rather than focus on a particular disease or condition. Up-to-date research—MyPyramid is based on up-to-date research so that the guidance recommends appropriate levels of nutrients and other food components consistent with current scientific knowledge Total diet—MyPyramid focuses on an overall diet, not just the foundation of nutrients needed. A total diet is balanced in essential nutrients while also specifying limits on other food components such as fats, cholesterol, and calories. Previous food guides (before the original pyramid) established foundation diets that were designed to meet needs for essential nutrients and allowed anything else (such as fats or sugars) to be eaten in addition. The center blocks identify principles that help make the guidance useful, practical, realistic, and flexible. Useful—The guide should target an audience and should build on previous knowledge and food guides. Realistic—Nutrient needs should be met from commonly consumed foods rather than from foods only rich in those particular nutrients. Flexibility—Consumers should be able to make choices among foods so that they can eat foods they like while still meeting nutritional goals. Practical—The guide should allow varying nutritional needs to be met by varying amounts served, rather than by selection of different foods. The top block notes the need to allow for evolution of the current guide—with time, changes will and can be made. A new food guide should be built on the success and concepts of previous guides. The release of MyPyramid is the first major evolution of the USDA's food guide since the original pyramid, and it demonstrates how a new guide can change and yet build on previous success.

nutrition labels

These labels provide nutrition information needed by the general population to follow general recommendations. Approximately 65% of consumers indicate they frequently refer to the Nutrition Facts panel when making decisions about purchasing or consuming a food or beverage. The labeling policy requires that approximately 90% of all foods, including some fresh produce, meat, and fish, provide nutritional information based on the nutrients provided in a single serving. For foods that are not packaged, the information must be displayed at the point of purchase (e.g., in a counter card, sign, or booklet).

overweight

a BMI of 25 or greater

obesity

a BMI of 30 or greater

ghrelin

an appetite-stimulating hormone

estimated energy requirement (EER)

defined as dietary energy intake that is predicted to maintain energy balance in healthy, normal weight individuals of a defined age, gender, weight, heights, and physical activity level consistent with good health

nutrient content claim

describe the percentage of a nutrient in a product relative to the daily value

health claims

describes a relationship between a food or food component and reduced risk of a disease or health related condition; these claims are based on a very high standard of scientific evidence with significant agreement

low nutrient density

foods that contain high fat, alcohol, or sugar content; consuming enough nutrients without gaining weight is more difficult

nutrient-dense

foods that provide substantial amounts of vitamins and minerals, but relatively few kilocalories

whole grains

grains and grain products made from the entire grain seed, usually called the kernel, which consists of bran, germ, and endosperm

registered dietitian

has completed a minimum of a bachelor's degree in foods and nutrition in addition to a minimum of 800 hours of clinical training in normal and clinical nutrition, food science, and food service management and advanced training in medical nutrition therapy.

a BMI of what is generally considered a healthy weight

less than 25

Gradual improvement

is portrayed by the slogan "steps to the healthier you," which suggests changes can be made in stages or steps over time. These changes include awareness of what one is actually eating, a reminder to vary food intake and to exercise. No matter how small the step in the right direction, gradual improvement to one's health can be made

energy

is the ability or power to do work

daily value

is the term used on the label for the DRV

tolerable upper intake level (UL)

max daily level of nutrient intake that probably would not cause adverse health effects or toxic effects for most individuals in the general population

nutritionist

may have a four year degree foods and nutrition and usually works in a public health setting assisting people in the community, such as prego teens or older individuals, with diet related issues

unqualified health claims

must be supported by qualified experts agreeing that scientific evidence is available determining a relationship between a nutrient and a specific disease

calorie

potential energy value of foods within the body is expressed in the term kilocalorie

nutrition

process by which living things use food to obtain nutrients for energy, growth and development, and maintenance

fortification

process of adding nutrients not present in the natural product or increasing the amount above that in the original product

out of the classes of nutrients which provide energy

proteins, carbohydrates and fats

daily reference values

provide info for nutrients important for making wise food choices; total fat, saturated fat, protein,cholesterol, carbs, fiber and sodium

nutrition facts label

provides info on nutrient content of food and the number of servings in the package

acceptable macronutrients distribution ranges (AMDRs)

range of intakes for food components that provide kilocalories; were established for the macronutrients, fat, carbs, protein, and two polyunsaturated fatty acids, to ensure sufficient intakes of essential nutrients, while reducing risk of chronic disease Macronutrients are the energy-providing nutrients needed in larger amounts, whereas micronutrients are less, such as vitamins and minerals

dietary reference intakes

recommendations for the amounts of required nutrients, the revised users of nutrient-based values are collectively called this

precursors

substances from which an active substance is formed

qualified health claims

supported by some evidence, but do not meet the scientific standard; thus their claim must be accompanied by a disclaimer as specified by the FDA

bariatric surgery

surgical procedure on the stomach or small intestine or both for weight loss; which usually results in greater, sustained weight loss than conventional methods

what is the most important nutrient

water

estimated average requirement

the amount of a nutrient that is estimated to meet the needs of half of the healthy individuals in a specific age and gender group

body mass index (BMI)

the preferred method of defining healthy body weight because it correlates more closely with actual body fat than height and weight tables

enrichment

the process of restoring iron, thiamin, riboflavin, folic acid, and niacin removed during processing to approximately their original levels

micronutrients

vitamins and minerals; needed in smaller amounts than macronutrients