Nutrition 240 CH 2

components of a food label

FDA regulated 1. statements of identity 2. net contents of the package (weight, volume, numerical) 3. ingredient list (common names by descending weight) 4. name/address of food manufacturer, packer, distributer 5. nutritious information/nutrition facts panel (required by FDA)

USDA food patterns-consider ethnic variations

MyPlate has various languages DASH diet=low-sodium diet emphasizes fruits and vegetables exchange system= organized according to the amount of carbs, protein, fat, and Calories in each fruit

USDA food patterns-using technology

MyPlate supertracker USDA's Nutrient Database for Standard Reference cell phone apps

components of the newer nutrition facts panel

calories are written big and bold servings are sizes that people will actually eat shows more vitamins (%DV of vitamin D, calcium, iron, potassium, vitamins A and C are voluntary) added sugar

USDA food patterns-limit empty calories

calories come from solid fats/added sugars that provide few nutrients (cakes/pastries, soft drinks/fruit juice, cheese/pizza/sausages, ice cream)

2015 Dietary Guidelines

designed to promote health, reduce risk of chronic diseases, and reduce prevalence of obesity/overweight 1. follow a healthy eating pattern across the lifespan 2. focus on a variety, nutrient density, and amount 3. limit calories from added sugars and saturated fats and reduce sodium intake 4. shift to healthier food and beverage choices 5. support healthy eating patterns for all (limit sat/trans fat, added sugar, and sodium)

structure-function claims

generic statements about a food's impact on the body's structure and function made without FDA approval, proof, or guarantees that any benefits are true "improves memory"

MyPlate food groups and visual

groups: grains, vegetabes, fruits, dairy goods, protein foods

energy density

have high levels of calories per serving beans/legumes, lean protein sources

nutrient density

have high levels of nutrients per serving salmon, kale, seaweed, potatoes

%DV

how much a serving contributes to your overall intake of the listed nutrients based on 2000 calorie diet compare %DV between foods and nutrients (less than 5% is considered low, and greater than 20% is considered high)

nutrient claims

must be approved by FDA "low in sodium"

health claims

must be approved by FDA and must have evidence "heart healthy" functional foods that have biologically active ingredients that have the potential to provide health benefits beyond providing energy and nutrients (whole foods rather than processed, enriched foods)

healthful diet

provides the proper combination of energy and nutrients 1. adequate (provides enough energy, nutrients, fiber, and vitamins to maintain a person's health) 2. moderate (eating any foods in moderate amounts) 3. balanced (contains the combinations of foods that provide proper proportions of nutrients) 4. varied (eating many different foods from the different food groups on a regular basis)

USDA food patterns-watch serving size

use correct number of servings based on age, gender, and activity level no nationally-standardized definition of serving size so they vary

ounce-equivalent

used to define a serving that is 1 ounce or the equivalent of 1 ounce, for the grains and meats/beans groups

MyPlate key components

1. eat in moderation to balance Calories 2. eat a variety of foods 3. consume the right proportion of each recommended food group 4. personalize your eating plan 5. increase your physical activity 6. set goals for gradually improving your food choices and lifestyle

USDA food patterns

1. limit empty calories 2. watch serving size 3. consider ethnic variations/other eating plans 4. get high tech help

healthful eating out

1. opt for lower-fat and lower-Calorie menu items 2. avoid all-you-can-eat buffets or offers 3. avoid appetizers (fat, sugar, salt) 4. order your meal from the children's menu 5. order broth-based rather than cream-based soups lots more

components of the nutrition facts panel

1. serving size/servings per container (common household measure, metric measure) 2. calories (show total number of calories, calories from fat has been removed) 3. percent daily values %DV 4. footnote (says %DV is based on 2000 calorie diet, table illustrates difference between 2000 and 2500 calorie diets, may not be present on all food labels) 5. health claims