Unit 1 Quiz

Dietary Guidelines

"The _______________ _____________ is developed to help all Americans. The Dietary Guidelines is based on scientific evidence on health-promoting diets in people who represent the general US population, including those who are healthy, those at risk for diet-related diseases, and those living with these diseases." The Guidelines, "Make every bite count" 1. Follow a healthy dietary pattern at every life stage 2. Customize and enjoy nutrient-dense food + beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations 3. Focus on meeting food group needs w/ nutrient-dense foods and beverages, and stay within calorie limits 4. Limit foods and beverages higher added sugars, saturated fat, and sodium, and limit alcoholic beverages

Safety and Other Concerns about GM Foods

- Addition of allergens to foods that previously did not contain them - Development of glyphosate- resistant "superweeds" - Crossed species lines - "Gene flow" from GM crops to plants not intended to be modified - Development of Bacillus thuringiensis- resistant insects - Loss of genetic diversity - Loss of cultural heritage - Insufficient regulation - Development of trade barriers

Increasing insufficient intake

- Bottom: insufficient intake→ chronic intakes far below the RDA (or AI) will cause a deficient state and poor health in most individuals - Middle: RDA and AI fall in this range→ regularly consuming a nutrient at or near the RDA or AI will enable almost everyone to met his/her needs- and for many, exceed their needs b/c RDAs and AIs are set sufficiently high to include almost all people - Top: UL met or exceeded→ long-term intakes of a nutrient above the UL are likely to cause toxic effects + negatively impact health

RDA: Recommended Dietary Allowance

- EAR +2 standard deviations of the requirement distribution - Level of intake that would be adequate for 97.5% of the population - If no EAR set, no RDA - Implication: intake at this level results in 2-3% risk of inadequate intake - Used to guide individuals to reduce risk for chronic disease

Protein Intake

- Eat 5-6 ½ ounce-equivalents - Choose lean meat + poultry - Vary your choices- more fish, beans, peas, nuts, seeds

Grain Intake

- Eat 5-8 ounce-equivalents - 3 ounce-equivalents or more of whole-grain products make ½ your intake whole grains)

Food & Water Safety

- In addition to having access to abundant, varied, and nutritious foods, we must have safe food + water supplies to support good health - North Americans enjoy a relatively safe water + food supply, but pathogens + chemicals in foods + water still pose a health risk

MyPlate

- Part of a larger communications initiative based on Dietary Guidelines to help consumers make better food choices - Designed to remind Americans to earth healthfully (Not intended to change consumer behavior alone) - Illustrates the 5 food groups using a familiar mealtime visual, a place setting

Nutrition

- The science of food; The nutrients and other substances therein; their action, interaction, and balance in relation to health and disease - The processes by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances -Food comes from: --> Plants or animals --> This food provides us with: Nutrients that the body uses to: Fuel, build (cells, muscle) , maintain body cells

AI: Adequate Intake

- Value based on observed or estimated nutrient intake for a group of healthy people - Used when RDA cannot be determined - Only set when scientific data is insufficient to EAR - Amount needed to sustain a desired indicator of health - Daily intake amts set for nutrients for which there are insufficient data to establish EAR

Portion Sizes

1. 2 tbsp salad dressing, peanut butter, margarine, etc. = 2 tbsp measure (golfball) 2. Baked potato, small/medium fruit, ground or chopped food, bagel, english muffin = ½ to ⅔ cup measure (tennis ball) 3. 3 oz meat, poultry, or fish = ½ to ¾ cup (deck of playing cards) 4. Large apple or orange, 1 cup ready to go breakfast cereal = 1 cup (baseball)

Food-insecure college students

1. As of 2016, 39% undergraduates lived at or below the federal poverty line - Tuition + cost of living contribute to food insecurity 2. 640 colleges + universities operating campus food pantries 3. 39 Union St on College Ave Campus

Take home points

1. Balancing calories - Enjoy your food; but eat less - Avoid oversized portions 2. Foods to increase - Make ½ your plate fruits + veggies --> Focus on whole fruits --> Vary your veggies - Make at least ½ your grains whole grains - Vary your protein routine - Switch to fat-free or low-fat (1%) milk or yogurt, or fortified milk-alternatives 3. Foods to reduce - Compare sodium in foods like soup, bread, and frozen meals- and choose the foods w/ lower #'s - Drink water instead of sugary drinks

Carbohydrates 101

1. Elements - C, H, O (carbon, hydrogen, oxygen) 2. Dietary Sources - cereals, grains, fruits, veggies, beans, sugars 3. Main Functions - energy for body cells

Lipids (fats/oils) 101

1. Elements - C, H, O (carbon, hydrogen, oxygen) 2. Dietary Sources - oils, butter, nuts, seeds, dairy, meat, fish, etc. 3. Main Functions - energy cell membrane structure, nerve transmission

Proteins 101

1. Elements - C, H, O, N, S (carbon, hydrogen, oxygen, nitrogen, sulfur) 2. Dietary Sources - Dairy, meat, fish, poultry, beans, nut, seeds 3. Main Functions - Structural (bone, muscle), blood, cell membrane, enzymes, immune factors, energy

Food Sustainability

1. Food Sustainability: the ability to produce enough food to maintain the human population - A major factor that will impact the ability to achieve global food security 2. Estimated by 2050 there will not be enough food to feed the global population

Food Preservation & Processing

1. Food preservation methods: - Extend a foods shelf life - Permit a wide variety of foods to be available year round --> Ex: frozen strawberries in winter when not normally available 2. Some methods have been available for years - Drying, salting, sugaring, smoking, fermenting 3. Other methods are more recent - Pasteurization, sterilization, canning, aseptic processing, refrigeration, freezing, nitrogen packing, food irradiation, + use of food additives

Foodborne Illness Overview

1. Foodborne illness cause by pathogens is a health problem 2. Annually, foodborne pathogens cause 47.8 million illnesses, though most causes go undiagnosed 3. Symptoms are generally mild gastrointestinal effects: - Nauseous - Intestinal cramping - Vomiting - Diarrhea 4. In the US, one quarter of the population is at increased risk of foodborne illness 5. When contamination occurs, many people can be affected b/c most of the foods we eat is grown on large farms + is transported to processing plants or supermarkets 6. Food mishandling in food service establishments + in home kitchens can also cause illness

Food Additives

1. Found mainly in processed foods 2. Help keep foods: - Nutritious, fresh, safe, appealing 3. Intentional food additives are purposely added to achieve a goal - Longer shelf life - Greater nutritional value - More appealing color or flavor

Exceptions in food labeling

1. Fresh fruits + veggies, fish, meats, and poultry are not requires to have nutrition facts label 2. Declaration of %DV for protein is not required - Unless food is for children <4 y - If given, food must be analyzed for protein quality

Fruit & Veggie intake

1. Fruits: eat the equivalent of 1 ½ - 2 cups of fresh, canned or frozen fruits per day (for adults) 2, Veggies: eat the equivalent of 2-3 cups of raw or cooked vegetables per day (for adults) --> 2c raw leafy = 1c

Biotechnology-Genetically Modified Foods

1. Genetic engineering allows scientists to directly alter the genetic make-up of an organism - Agricultural biotechnology ex: farmer breeding best bull to get best cows/calfs 2. Using recombinant DNA technology, scientists can transfer genes that confer specific traits - The resulting organism is known as genetically modified (GM food) 3. Genetically engineering crops is used primarily to: - Confer herbicide tolerance and/or insect resistance - Increase nutrient content

Food Availability & Access

1. Good nutrition status and health requires access to a safe & healthy food supply 2. Agriculture produces enough food to provide each person w/ 29-40 kcal daily, but: - 1 in 9 people are undernourished - 2 billion people suffer from micronutrient deficiencies, termed "hidden hunger" 3. Hunger and malnutrition are most common in the developing world 4. Problems of malnutrition and hunger account for over ½ the world's disease burden - Malnutrition is defined as both under- and overnutrition 5. Overnutrition results in overweight and obesity - Problem in industrialized countries 6. The World Health Organization (WHO) estimates 2 billiom people are overweight or obese→ Nearly 40% of world population 7. As developing countries become westernized, diets contain: - More meat, dair, sugar, fat, processed foods, and alcohol - Fewer whole grains, veggies, fruits 8. This phenomenon is known as nutrition transition

What happens in the body --> which assessment methods reveal changes

1. If there is a primary deficiency caused by inadequate diet or secondary deficiency caused by problem inside the body→ Assessment: diet history, health history 2. Declining nutrient store → assessment: laboratory tests 3. Abnormal functions inside body→ Assessment: laboratory tests 4. Physical (outward) signs and symptoms→ assessment: physical examination and anthropometric measures

Rules of the Game for Food Safety

1. Keep it Clean - Before you eat or handle food, wash your hands, food prep tools + surfaces - Wash outside of fruit + top of can before cutting it open 2. Cook to the right temp - Use a food thermometer to check the foods are cooked in right temp - 165 degrees Fahrenheit for chicken, 160 degrees F for ground beef 3. Watch the clock - Throw out perishable food that has been sitting at room temp for more than 2 hours, one hour if it's 90 degrees F or warmer 4. Serve at right temp - Keep hot foods at 140 degrees F or warmer, and cold foods at 40 degrees F or colder

Key Recommendations from dietary guidelines

1. Limit added sugars to <10% of calories/day (2y+) - Avoid added sugars infants + toddlers 2. Limit saturated (solid fats) fat <10% of calories/day (2y+) 3. Limit sodium <2,300mg/day - Or even less if <14 4. Limit alcoholic beverages (if consumed) - Men: 2 drinks or less/d - Women: 1 drink or less/d

Calculating Calories Example

1. Locate gm of Fat on Nutrition Facts Label --> 9 kcal/gm x 13g = 117 kcal (117 calories) 2. Locate gm of Carbohydrate on Nutrition Facts Label --> 4 kcal/gm x 31g = 124 kcal 3. Locate gm of Protein on Nutrition Facts Label --> 4 kcal/gm x 5g = 20 kcal

Evaluate nutrition claims + advice

1. Look for inconsistencies - Apply the basic principles of nutrition 2. Check the credentials of the author(s) 3. Do they rely on testimonials w/ no peer reviewed science? - Is the ad printed in a scientific journal or lay magazine? 4. Is there a lot of strong supportive evidence? - Do results seem too good to be true?

TUL: Tolerable upper intake level

1. MAX level of daily nutrient intake that poses no risk of adverse effects to healthy people 2. As intake INCREASE above UL, risk of adverse effects INCREASES 3. Unless otherwise specified, UL represents total intake from food, water, & supplements - Exceptions (UL for supplement intake only): --> Magnesium, zinc, nickel --> Niacin 4. Goal: to reduce risk of adverse effects (by taking in to much of a nutrient) 5. Generally requires diet supplementation or high intake of fortified food to reach 6. Associated w/ specific disease states or medical complications 7. Lack of data has precluded establishing TUL for all nutrients 8. Never a target intake- a ceiling (ceiling under which your intake should always stay below) → Ex: the UL for vitamin C is 2000 mg/day. Intakes greater than this can cause diarrhea or inflammation of stomach lining 9. Higher levels of a nutrient may be used in research or clinical practice under medical supervision

Variety Means

1. Not eating the "same old thing" over and over 2. Choosing diff foods within any given food group - Ensuring the diet contains sufficient nutrients 3. Including plenty of fruits + vegetables to provide phytochemicals (plant chemicals beneficial to health)

Planning menus w/ MyPlate

1. Not for children <2 y 2. No one food supplies all nutrients, all foods supply some nutrients 3. No one food group supplies all nutrients, all food groups supply some nutrients 4. Variety is key to success 5. Range of nutrients and energy content within a food group -Ex: skim milk and ice cream are both in the milk group, but skim milk is an example of a nutrient dense food whereas ice cream is an example of an energy dense food

Balance Means...

1. Not overconsuming any 1 food 2. Eat foods from all major food groups - Grains (predominantly whole) - Fruits - Veggies - Milk and milk products/alternatives - Meat, fish, beans, and meat alternatives

EAR: Estimated Average Requirement

1. Nutrient intake value to meet the requirement of 50% of a HEALTHY INDIVIDUALS INA GROUP (not just individuals) 2. Based on science regarding: - Deficiency status - Ability to accurately measure status - Intake values 3. Basis for RDA and nutrition policy re: adequacy of intake of a group 4. Ex: Vitamin C, look at how much vitamin C is needed to saturate white blood cells, since they can measure this they can come up w/ an average requirement for vitamin C

Early Nutrition Research

1. Observation: on long voyages, sailors developed scurvy - Diet on sea diff. 2. Hypothesis: missing dietary component caused scurvy 3. Experiment: gave sailors rations of salt water, vinegar, cider, citrus juice 4. Findings: citrus juice prevented scurvy 5. Follow-up: later research identified vitamin C as the cure

Moderation means...

1. Planning your entire days food intake 2. Being aware of portion sizes - How much goes in your mouth 3. Eating foods that are LESS healthful less often 4. Eating foods that are MORE healthful more often

Requirements on food labels

1. Product name 2. Manufacturers name + address 3. Uniform serving size 4. Amt in the package 5. Ingredients in descending order by weight - If sugar or fat is listed in the top 3 ingredients, the food is high in sugar or fat

Key Areas to Focus on for Achieving Global Food Sustainability

1. Promotion of dietary diversity to optimize nutrient density + lower environmental impact: focus towards choosing a diverse variety of veggies, fruits, whole grains, legumes, nuts + unsaturated oils, w/ low to moderate intake of sustainably farmed seafood + poultry, + limited consumption of red and/or processed meat, added sugar, refined grains + starchy veggies 2. Target food production sustainability: increase agrobiodiversity (diversity of plants + animals used in + around agriculture) and improve current agricultural practices to reduce environmental impact 3. Reduce food loss + food waste: promotion of strategies to reduce food waste at both the production + consumer consumption ends

Functional Categories of Nutrients

1. Provide energy - most carbs - proteins - most lipids 2. Promote growth and development - proteins - lipids - some vitamins - some minerals - water 3. Regulate body processes - proteins - some lipids - some vitamins - some minerals - water

Regulation and Safety of Food Additives

1. Regulated by FDA - Created in 1958 Food Additives Amendment of the Federal Food Drug & Cosmetics Act 2. Requires manufacturers to test + prove safety of new additives 3. Some additives are exempt - Additives designated as prior-sanctioned substances - Those on the Generally Recognized as Safe (G R A S) list 4. Many food producers are making foods w/ fewer additives to meet consumer preferences for natural foods

Regulation of GM Foods

1. Regulated by FDA, USDA, and Environmental Protection Agency (EPA) - FDA- ensure that food is safe for human + animals to eat (e.g., no toxins or allergens are present) - USDA- GM crops are safe to grow - EPA- ensures that pesticides introduces into foods (e.g., Bt corn) are safe for consumption + for environment 2. Mandatory labeling law for GM foods: - Identification w/ text, a symbol, or an electronic digital link, such as a QR code

Food-insecure children

1. Report more asthma, stomachaches, headaches, colds 2. May not grow normally 3. More likely to have behavioral problems in school - Lower educational achievement 4. Report higher rates of depression + suicidal symptoms - Increased levels of psychological distress (when don't know where next meal will come from) 5. Parents may compromise their own diets to allow children to have better diets 6. Living in a FOOD DESERT can limit access to healthy foods - Geographic areas where fresh, affordable, healthy foods cannot be purchased easily

Functions of nutrients are to:

1. Supply energy (aka calories) 2. Promote growth & repair of body tissues 3. Regulate body processes

Health claims on food

1. The FDA regulates the health claims on food 2. Nutrient content claims: describe nutrient in a food - "Rich in vitamin A" - "Low in sodium" 2. Health Claims: describe a relationship b/w a disease and a nutrient, food, or food constituent - Must use may or might qualifier statement --> Ex: " a diet low in total fat may reduce of some cancers" --> Cannot say they prevent, cure, or mitigate disease --> Have to meet these requirement: (1) Food must be a "good source" of fiber, protein, vitamin A, C, calcium, or iron (2) a single serving of the food must contain no more than specified amounts of fat, sat fat, cholesterol, sodium 3. Qualified health claims: based on incomplete scientific evidence + must include disclaimer: "this evidence is not conclusive" 4. Structure/function claims: describe how a nutrient affects human body structure or function - Ex: "iron builds strong blood" - Not approved or authorized by FDA, manufacturer's responsibility

Achieving food sustainability

1. To achieve food sustainability (locally, nationally, globally): - Need access to adequate fertile farmland, clean water, safe +n effective fertilizers - Climate sustainability (and/or plants that grow efficiently in current climate conditions) - Clean + sustainable energy sources 2. Requires a serious evaluation of our current food systems and what we eat - Global food supply is dominated by only 12 plant + 5 animal species- 75% of supply (rice, maze, wheat make up almost 60 cals in entire human diet + go to animal feed) - 40% of what we eat in US goes to waste

Organic Foods

1. Widely available, but cost more to produce so are more expensive than conventional foods (13% fruits + veggies sold are organic, 5% other foods sold are organic) 2. Organic refers to the way the food is produced: - Biological pest management (Instead of traditional pesticides they use parasites + pathogens as natural predators Ex: using ladybugs to control aphid infestations) - Composting - Manure applications - Crop rotation to maintain healthy soil, water, crops, animals - Organic meat, poultry, eggs, dairy products must come from animals allowed to graze outdoors + fed only organic feed 3. To use USDA organic label 95% of ingredients in food must be organic, "made w/ organic" if 70% of ingredients in food are organic

Consume a VARIETY of foods BALANCED by a MODERATE intake of each food

A food philosophy that works-- 1. Variety- choose diff foods 2. Balanced- select foods from the major food groups 3. Moderation- plan your intake; control portion size

Nutrient

A substance essential for health 1. NOT manufactured by body - OR is manufactured in quantities insufficient for optimal health 2. Absence universally impairs function - Function restored when returned before permanent damage

(1) Phytochemicals & (2) Zoochemicals

Added Bonuses-- _______1_______: Plant components (fruits, vegetables, whole grains, legumes) _______2_______: Animal Components

Physiologically active components

Added bonuses-- - Reduce risk for certain cancers, cardiovascular disease - Functional foods: providing health benefits beyond those supplied by nutrients (Ex: fruits & vegetables) --> Eat WHOLE foods

Alcohol kcal

Alcohol = 7 kcal/gm Alc Picture example: 1. Carbohydrate→ 4kcal/gm x 13g = 52 kcal 2. Fat→ 9 kcal/gm x 0g = 0 kcal 3. Protein→ 4 kcal/gm x 1g = 4 kcal 4. Total Kcals = 56, leaving the remaining 90 kcals to come from alcohol 5. 90 kcals = 13 gm alcohol (146 cals on label - 56 = 90), (90 divided by 7 kcals of alc = 13 gm alcohol)

10%

Americans spend ____% of their disposable income on fast food

Low-calorie

Claim vs Reality-- Food contains 15 cals or less PER SERVING

Source of dietary fiber

Claim vs Reality-- Has at least 2g of fiber

No added sugar or unsweetened

Claim vs Reality-- Has no sugar added ALTHOUGH may contain naturally present sugar

Sugar-free

Claim vs Reality-- contains no more than 0.25g of sugar PER 100 GMS

Low in sugar

Claim vs Reality-- contains no more than 2 gm PER SERVING

Calorie-reduced

Claim vs Reality-- food contains 50% or fewer calories than regular version

High fiber

Claim vs Reality-- has 5g of fiber or more

Calorie-free

Claim vs Reality-- less than 5 cals PER SERVING

Estimated Energy Requirement (EER)

Energy Recommendations-- - CONSERVATIVE average daily kcals ESTIMATES for healthy persons at each life stage - Best estimate is amount needed to maintain healthy weight

Acceptable Macronutrient Distribution Ranges (AMDR)

Energy Recommendations-- - Carbohydrate: 45%-65% - Fat: 20%-35% - Protein: 10%-35% - Ranges associated w/ good health and reduced risk of chronic disease

Nutritional Genomics

Explores how genetics and nutrition are influenced by one another Chronic nutrition-related diseases: 1. Diabetes 2. Cancers 3. Hypertension 4. Cardiovascular disease 5. Obesity

Food loss & waste

Globally about ⅓ of all food produced is lost instead of being eaten by humans 1. Farms may lose foods to: - Pests, birds, insects, disease - Unharvested - Discarded due to imperfections 2. During processing foods may be discarded: - Imperfections - Not eaten by consumers (organ meats) 3. Food stores away unso;d perishable foods, including fresh produce, meats, + dairy products 4. Restaurants + other food service establishments: - Prepare too much food... landfill 5. Consumers: - Purchase + prepare too much food let uneaten food spoil in refrigerator use leftovers poorly

Food Desert

Food-insecure children--Living in a __________ __________ can limit access to healthy foods - Geographic areas where fresh, affordable, healthy foods cannot be purchased easily

Programs to increase food security in US

Gov't programs provide food assistance to individuals & families in need 1. 15 food & nutrition assistance programs - SNAP (food stamp program) → EDT card (About $126 per month) - National School Lunch Program/Breakfast Program - WIC 2.Administered by the USDA (dept of agriculture) - ⅔ of the budget 3. 25% of Americans participate in at least 1 of the programs

Food Security

High food security--> no indications of food-access problems or limitation Marginal food security--> 1 or 2 indications of food-access problems- typically, anxiety over food sufficiency or shortage of food in the house; little or no change in diets or food intake

Case-control study

Human Experiments as scientific methods-- compares groups (usually a healthy vs unhealthy group)

Double-blind study

Human Experiments as scientific methods-- has an experimental & control group

60%

In the early 2000s, ____% of all middle schools and High schools sold soft drinks in vending machines

Incidental Food Additives

Incidental Food Additives: become part of a food through cultivation, processing, packaging, transport, or storage 1. Pesticides 2. Arsenic 3. Bisphenol A (BPA) - An endocrine disruptor that alters normal metabolic mechanism + is associated w/: --> Liver + pancreatic damage --> Thyroid dysfunction --> Increased risk of obesity, cardiovascular disease, diabetes --> Banned in baby bottles + products (May be in inner lining of cans or plastic food storage)

Pretzels example

It adds up... 1 serving of fat free pretzels = ~1 handful (0.5g fat) - 2 servings of fat free pretzels = ~2 handfuls (1 g fat) - 3 servings of fat free pretzels = ~3 handfuls (1.5 g fat) - 6 servings of fat free pretzels = ~6 handfuls (3 g fat) - Bottom line- just b/c a food is fat free for 1 serving doesn't mean it's still fat free after several servings

Food Insecurity

Low food security→ reduced quality, variety, or desirability of diet; little or no reduced food intake Very low food security→ Multiple indications of disrupted eating patterns and reduced food intake

Calories (kcal)

Macronutrients 1. Carbs = 4 kcal/gm --> 4 kcal per gram, so if 10 grams of bread (10 x 4= 40 calories) 2. Proteins= 4 kcal/gm 3. Fats= 9 kcal/gm --> More calories in fats b/c more kcal in the same gram of food

6 classes of nutrients (macro & micro)

Macronutrients (need them in large quantities) 1. Carbohydrates 2. Protein 3. Fats 4. Water - Energy-yielding macronutrients are the carbs, protein, fats, not water Micro-nutrients (need them in smaller quantities) 5-6. Vitamins/Minerals

Micronutrients & Water 101 1. Vitamins 2. Minerals 3. Water

Micronutrients & Water 101-- 1. ___1____ help to enable chemical reactions in the body 2. ___2_____ required for normal body function --> Nervous/skeletal systems, fluid balance (not energy specifically) 3. ___3____ functions as a solvent, lubricant, transportation, regulator of body temp

1/3

More than __/___ adults are obese

Malnutrition

Nutrition Assessment-- Undernutrition vs Overnutrition

The Scientific Method

Nutrition Research-- 1. Observations made and questions asked 2. Hypothesis generated 3. Research experiments conducted to test hypothesis 4. Findings evaluated by investigators 5. Findings evaluated by other scientists and published 6. Follow-up experiments conducted to confirm or extend the findings

Getting nutrition-related advice

Nutrition care process-- 1. Consult physician, RDN 2. 4 steps in nutrition care process - Nutritional assessment - Diagnose nutrition-related problems - Create individualized intervention - Monitor and evaluate progress

Nutritional Status: ABCDE's

Nutritional Assessment- Background: Medical History-- 1. ANTHROPOMETRIC - Height (ht), Weight (wt), circumferences, body composition measurements (muscle vs fat measurements) (these are all physical measurements) 2. BIOCHEMICAL - Concentration of nutrients (ex: blood test for iron) 3, CLINICAL - Physical evidence (i.e., HPB) --> If they have high BP is this associated w/ dietary behavior 4. DIETARY - 24 hour recall- "what did you eat in last 24 hours" 5. ENVIRONMENTAL - Educational, economic background (of individual to know they can understand the plan you are making, to know you are making recommendations of foods within their budget)

Dietary

Nutritional Assessment- Background: Medical History-- 24 hour recall- "what did you eat in last 24 hours"

Biochemical

Nutritional Assessment- Background: Medical History-- Concentration of nutrients (ex: blood test for iron)

Environmental

Nutritional Assessment- Background: Medical History-- Educational, economic background (of individual to know they can understand the plan you are making, to know you are making recommendations of foods within their budget)

Anthropometric

Nutritional Assessment- Background: Medical History-- Height (ht), Weight (wt), circumferences, body composition measurements (muscle vs fat measurements) (these are all physical measurements)

Clinical

Nutritional Assessment- Background: Medical History-- Physical evidence (i.e., HPB) - If they have high BP is this associated w/ dietary behavior

Sustainable agriculture

Organic foods & health-- 1. Consumers choose organic foods to: - Reduce their pesticide intake - Support sustainable agriculture - Improve the nutritional quality in their diets --> Not actually true, not more nutrient-dense than conventionally grown counterparts. Difference will be amt of pesticide residue - Organic foods are not more nutrient-dense than conventionally grown counterparts 2. Health effects of decreasing pesticide consumption are not known: - May be wise choice for infants + young children 3. Bottom line: - Organic label doesn't automatically make a food healthy (Organic donuts are still donuts)

The spiral of Poverty, Malnutrition, & Disease

Poor people may eat + absorb too little nutritious food, making them more disease prone→ inadequate or inappropriate food leads to stunted development and/or premature death→ nutrient-deficient diets provoke health problems, undernutrition increases susceptibility to disease→ disease decreases people's ability to cultivate or purchase nutritious foods→ sickness + loss of livelihood→ death

70%

Processed foods make up close to _____% of US diet

Dietary reference intakes: historic perspective

Recommended Dietary Allowances (RDA) established in 1941 (around WWII) 1. Goal: prevent + treat nutrient deficiencies 2. Who: Intake for US population 3. Published by food and nutrition board, Nat'l academy of sciences - "Levels of intake of essential nutrients that, on the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet known nutrient needs of practically all healthy persons"

USDA

Regulation of GM Foods-- GM crops are safe to grow

FDA

Regulation of GM Foods-- ensure that food is safe for human + animals to eat (no toxins or allergens are present)

EPA

Regulation of GM Foods-- ensures that pesticides introduces foods (Bt corn) are safe for consumption + for environment

1. low 2. high

Sample label-- 1. Serving info, 2. Calories, 3. Nutrients, 4. Quick Guide to percent Daily Value (%DV) → 5% or less is ___1____, 20% or more is ___2____ (in nutrient) - Want high in fiber + dietary nutrients

1. Epidemiology 2. Experiments

Scientific Methods-- 1. _____________: explores the prevalence of disease in the population; forms the basis for lab studies - People who consume a diet that has a lot of fat in it seem to be the pop. w/ a lot of obesity, then go into lab to see if their dietary intake is linked to obesity, test hypothesis 2. ______________: are done to test a hypothesis and can include: - Animal studies - Human Experiments --> Case-control study: compares groups (usually a healthy vs unhealthy group) --> Double-blind study: has an experimental & control group

Desirable Nutrition

State of nutritional health-- 1. Adequate store of nutrients to support normal functions - Stores that can be used in times of increased needs 2. Healthy body weight

Over-Nutrition

State of nutritional health-- 1. Consumption of more nutrients than body needs - To much of a specific nutrient, to many calories is also malnutrition 2. Most common in US: obesity 3. Acute symptoms: GI stress, micronutrient toxicity

Under-Nutrition

State of nutritional health-- 1. Nutrient intake fails to meet needs - Surplus , if available stores are used 2. Subclinical: no overt signs/symptoms diagnosed - Early stage - Sign: observable feature (flaky skin) - Symptoms: change in body function

GM Animals

The FDA approved transgenic farmed Atlantic salmon as safe for human consumption in 2015 1. Grown in pens, engineered to produce extra amounts of growth hormone - Reach full size in 18 mo vs 3 yrs - Concern is that transgenic animals could pass genes onto wild species or outcompete them for food

130 lbs

The average american consumes _____ lbs of sugar per year

Diet

The dietary choices we make directly impact our health today and for years to come - ______ is a modifiable risk factor

Food Insecurity

USDA monitors food security: 1. The access by all people at all times to enough food for an active, healthy life - Contributes to serious health + nutritional problems 2. Food Insecure individuals: - Eat fewer servings of nutrient-dense foods - Consume poorer-quality diets --> Impaired physical + mental health Food insecurity + poverty are linked w/ obesity, as individuals are more likely to: 1. Overeat when food is more plentiful 2. Purchase mostly inexpensive, high energy-density foods

Dietary Reference Intakes: DRI

Umbrella term for 4 types of nutrient recommendations for both individuals and groups 1. Estimated average requirement (EAR) 2. Recommended Dietary Allowance (RDA) 3. Adequate intake (AI) 4. Tolerable upper intake level (TUL)

Importance of Energy Density

Use energy as a guide to food choices 1. Increase intake of fruits, veggies, whole grains, legumes, lean protein, low-fat dairy products 2. Choose a variety of foods from all food groups 3. Match diet to preferences, budget, availability 4. Focus on QUALITY, not quantity (energy density is more quantity b/c getting more calories w/ not as much nutrients) 5. Reduce hunger, enhance satiety w/ foods of low energy density

Caveats for using nutrient recommendations

Used to guide nutrition programs, labeling, nutrition policies/research, diet planning, setting nutrient standards, monitoring nutritional health 1. Apply to healthy people 2. NOT minimum requirements 3. Diet plan should aim to meet EAR/RDA on average - EAR - nutrient intake value used for groups - RDA/AI - nutrient intake value used for

1. Personal preference 2. Habit 3. Ethnic heritage or tradition 4. Social interventions 5. Availability, convenience, economy 6. Positive + negative associations 7. Emotional comfort 8. Values 9. Body weight + image

We eat for several reasons , including:

40%

____% of what we eat in US goes to waste

DRI

_______ is umbrella term under which all others fall (EAR, RDA, AI, UL) - EAR is needs that meet nutrient into needs for ½ healthy pop. - Add 2 Std. devs. get RDA which should meet needs of 97.5% at life stages - Somewhere b/w RDA and upper limit is A, nutrients that we don't have clear scientific data, we have avg best guess - UL haven't established upper intake level, never target level

Agriculture

________________ produces enough food to provide each person w/ 29-40 kcal daily, but: - 1 in 9 people are undernourished - 2 billion people suffer from micronutrient deficiencies, termed "hidden hunger"

Nutrient Density

compares nutrient contribution of a food to its kcal contribution - How much nutrition is packed into each of the calories is it a nutritional superstar like grains/broccoli, or villain giving sugar like soda (a lot of calories for not alot of nutrition) - Can have large amt of food when eating nutrient dense not high energy dense foods

Energy Density

compares weight of a food to the number of kcals it provides

Dairy Intake

consume 2-3 cups per day of a fat-free or low-fat milk or equivalent milk/alternative products

Health Claims

describe a relationship b/w a disease and a nutrient, food, or food constituent - Must use may or might qualifier statement

Nutritional Sciences

the study of nutrients and other substances in foods and how the body handles them

Diaita

way of life