Nutrition Final
What are the Physical Activity Guidelines for Americans?
2018 physical activity guidelines for Americans +For substantial health benefits, adults should do one of the following &At least 150 to 300 minutes per week of moderate-intensity aerobic physical activity or &75 to 150 minutes per week of vigorous-intensity aerobic physical activity or &An equivalent combination of moderate and vigorous-intensity aerobic activity &Spread aerobic activity throughout the week +Move more and sit less +Adults should also include muscle-strengthening activities that involve all major muscle groups on 2 or more days a week +80% of American adults fail to achieve levels of physical activity set forth in physical activity guidelines
What is the temperature danger zone? Why?
+Bacteria require nutrients, water, warmth &Most grow best in danger zone temperatures of 40° to 140°F &Pathogenic don't multiply above 140°F &Don't multiply if stored below 32° to 40°F &Listeria can multiply at fridge temperatures +High temps kill bacteria, don't deactivate toxins +Clostridium botulinum and Clostridium perfringens grow only in anaerobic environments
What functions does water perform in the body?
+Carries nutrients and waste products +Maintains the structure of large molecules +Participants in metabolic reactions +Solvent for minerals, vitamins, amino acids, glucose and others +Lubricant and cushion around joints, inside the eyes, the spinal cord, and in amniotic fluid during pregnancy +Regulation of body temperature +Maintains blood volume
What are the four main ways to prevent foodborne illness? Describe each and explain why it is important.
+Clean &Wash hands and surfaces often @Wash hands with warm soapy water for at least 20 seconds @Before and after handling food @After using the bathroom, changing diapers and handling pets &Wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food &If you use cloth towels, wash them often in the hot cycle of your washing machine &Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten &Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water +Separate &Avoid cross-contamination @Keep raw meat, poultry, seafood and eggs, and their juices away from ready-to-eat foods @Everywhere! In your grocery cart, grocery bags, refrigerator, counter-top &Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood @Color-coded: green = raw produce; red = raw meat &Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs +Cook &Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria &Use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature +Chill &Refrigerate foods quickly @After shopping @Leftovers +Do not over-stuff your refrigerator +Keep fridge temp 40°F or below. Keep freezer temp 0°F or below +Never let perishable food sit at room temperature for more than two hours before putting them in the refrigerator or freezer &Includes: raw meat, poultry, eggs, cooked food, and cut, fresh fruits or vegetables &Only one hour when the temperature is above 90°F +Always marinate food in the refri
What are the safety precautions for handling foods?
+Clean hands and surfaces +Don't cross contaminate +Cook to correct temp +Store correctly
What types of organisms generally cause foodborne illnesses? What are the most common foodborne illnesses? What are their causes? Pt. 2
+Clostridium botulinum &Improperly home-canned vegetables, meats, and fish &Improperly canned commercial foods &Bottled garlic &Potatoes baked in foil and held at room temperature &Honey &Onset @18 to 36 hours but can be 6 hours to 10 days &Symptoms @Neurological symptoms <Double and blurred vision <Drooping eyelids <Slurred speech <Difficulty swallowing <Muscle weakness <Paralysis of face, arms, respitory muscles, trunk and legs @Can be fatal &Duration @Days to weeks +Listeria monocytogenes &Unpasteurized milk and soft cheeses &Uncooked vegetables &Raw meats &Ready to eat deli meats and hotdogs &Refrigerated smoked fish &Onset @9 to 48 hours for early symptoms @14 to 42 days for severe symptoms &Symptoms @Fever, muscle aches, headache, vomiting @Can spread to nervous system, resulting in stiff neck, confusion, loss of balance, or convulsion @Can cause premature birth and stillbirth &Duration @Days to weeks +Staphylococcus aureus &Ham, poultry, egg salads &Cream-filled pastries, custards, and whipped cream &Onset @1 to 6 hours &Symptoms @Diarrhea, vomiting, nausea, and abdominal cramps &Duration @1 to 3 days
Which groups of people are most susceptible to foodborne illnesses?
+Elderly +Very young children and infants +Pregnant women / fetus +People with compromised immune system &Immunosuppressant meds (organ transplant recipients) &HIV/AIDS &cancer
What are the growth requirements of disease-causing bacteria?
+Nutrients +Water +Warmth +Most grow best in zone of 40-140 degrees F +Pathogenic don't multiply above 140 degrees F +Don't multiply if stored below 32-40 degrees F +Require oxygen +Listeria can multiply at fridge temps
Which foods are mostly likely to cause foodborne illnesses?
+Raw and undercooked foods from animals (meat, chicken, eggs, unpasteurized milk, seafood) +Raw vegetables, fruits, grains. &Leafy greens &Sprouts &Flour
How can we make our diets more environmentally sustainable?
+Reduce food waste &Plan your meals and only buy what you need. Use up leftovers instead of throwing them away. +Minimize meat &Try eating meat-free one day a week. +Buy local &Local food has a shorter travel time to your hands, which reduces greenhouse gas emissions. +Choose sustainable packaging &Choose eco-friendly packaging options, such as those made from recycled materials or biodegradable substances. +Limit ultraprocessed foods &Reducing ultra-processed consumption can reduce your environmental footprint, improve your health, and increase the diversity of edible plant species. +Eat seasonally &Eating in season helps reduce your carbon footprint and drive your local economy. +Eat sustainable seafood &Wild seafood from sustainably managed fisheries is one of the most sustainable food sources on the planet.
What types of organisms generally cause foodborne illnesses? What are the most common foodborne illnesses? What are their causes? Pt. 1
+Salmonella &Raw and undercooked meats, poultry, eggs, and fish &Produce, especially raw sprouts &Peanut butter &Unpasteurized milk &Onset @12 to 72 hours &Symptoms @Nausea, fever, headache, abdominal cramps, diarrhea, vomiting &Duration @4 to 7 days +Escherichia coli &Undercooked ground beef &Produce (that is: lettuce, Spanish, and sprouts) &Unpasteurized juice and milk &Onset @1 to 8 days &Symptoms @Bloody diarrhea and abdominal cramps; in children under the age 5 and the elderly, hemolytic uremic syndrome (HUS) is a serious complication; red blood cells are destroyed, and kidneys fail: can be fatal &Duration @5 to 10 days
What did the Food Safety Modernization Act do?
+Strengthens food safety system of FDA +Aimed at preventing food-borne illness +New tools for inspection, compliance, and holding imported foods to same standards as domestic foods. +National Integrated Food Safety Initiative supports multistate, multi-institutional, multidisciplinary, and multifunctional food safety activities
What are the symptoms of dehydration?
+Thirst +Stronger thirst; vague discomfort and sense of distress; loss of appetite; increasing hemoconcentration +Less energy; lagging pace; flushed skin; impatience; drowsiness; apathy; nausea; emotional instability +Tingling in arms, hands, and feet; stumbling; headache; heat exhaustion (faintness, dizziness, fatigue, nausea, elevated body temperature, and elevated respiratory rate) +Labored breathing; dizziness; cyanosis (bluish color of skin caused by poor oxygen flow in body); indistinct speech; increasing weakness; mental confusion +Muscle cramps; inability to balance with eyes closed; general incapacity; delirium and wakefulness; swollen tongue; circulatory insufficiency; marked hemoconcentration and decreased blood volume; failing kidney function +Increasing risk of death, especially if associated with illness or extreme heat and exercise
What is the common definition of sustainability?
+UN world commission on environment and development definition: sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs
Do athletes have higher needs for any vitamins and minerals? If so, which ones? Do they need to consume supplements in order to get these nutrients? Why or why not?
+Vitamin and mineral needs for athletes are the same or slightly higher &B vitamins help with energy metabolism and red blood cell health &Antioxidants to help with the large amount of free radicals that come from exercising and can lead to cell damage &Iron for red blood cell production, oxygen transport, and energy production &Calcium for bones &Vitamin D for injury prevention
What is water balance?
+Water balance = the balance between water intake and water excretion &Keep the body's water content constant
Why is food waste a sustainability concern?
A lot of food is wasted +In 2019: 66 million tons of wasted food in retail, food service, and residential sectors &60% went to landfills @when good in landfills it produces methane when decomposing which is a very bad greenhouse gas &More food in our everyday trash than anything else (24% of landfilled waste in 2018) +Globally, the UN estimates that about 1/3 of all food (for humans) is lost or wasted: &14% before it reaches retail locations &17% between retail and consumer waste
What macronutrients are used for energy during exercise of long duration?
Aerobic metabolism: carbohydrates +During low to moderate-intensity physical activity (jogging, distance swimming) +Glucose made from liver glycogen released into bloodstream +Aerobic glucose breakdown-when plenty of oxygen available &Supplies more ATP than anaerobic process, but releases energy more slowly &About 95% of the ATP made from complete glucose metabolism to CO2+H2O &For activities lasting from 2 minutes to several hours Aerobic metabolism: carbohydrates +What happens when muscle glycogen is depleted? +Blood glucose declines: athletes "hit the wall" +To avoid glycogen depletion: &Maximize glycogen storage before exercise &Supply carbohydrates during activity &Replenish glycogen stores between events Formation from carbohydrate, fat, and protein +Along with phosphocreatine, all 3 macronutrients may be used for ATP synthesis, but glucose and fatty acids are primary sources +Glucose may be broken down anaerobically or may undergo complete aerobic metabolism +Products of fatty-acid breakdown are used for aerobic metabolism +Although limited, products of amino-acid breakdown are used for the aerobic pathway +Many vitamins and minerals participate in these metabolic pathways
How much protein does an athlete need? Does an athlete need to consume protein supplements in order to get the additional protein?
Aerobic metabolism: protein +During rest and low to moderate-intensity exercise: &Provides approx. 5% of energy needs +During endurance exercise &Provides 10% to 15% of energy needs +Branched-chain amino acids provide most energy +Resistance exercise uses less protein +Average dietary pattern: &Provides ample amount of these amino acids &Supplements not needed Optimal dose of protein +Sport nutrition experts recommend: &1.2 to 2.0 grams protein per kilograms of body weight +Needs are met by a normal diet &Protein supplements not needed +To promote muscle synthesis &0.3 grams/kg or high-quality protein per meal at 3 or more meals spaced throughout the day +Rather than simply focusing on total protein intake, athletes should consume foods that provide 30-45 grams of high-quality protein per meal spaced throughout the day
What is the difference between anaerobic and aerobic energy production?
Anaerobic: +Supplies energy for short bursts of intense activity +Pathways capable of regenerating ATP at high rates but limited in the amount of energy they can release at a time Aerobic: +The combustion of carbs and fats in the presence of oxygen to create ATP +Supplies more ATP than anaerobic process but releases energy more slowly +For activities lasting from 2 minutes to several hours
What are the risk factors for cardiovascular diseases and hypertension?
CVD - major risk factors +Modifiable &LDL-cholesterol and consumption of cholesterol/trans-fat &Cigarette smoking (passive smoking) &Hypertension &Diabetes &Obesity / physical inactivity +Non modifiable &Family history of premature CHD &Age/gender (men>45; women >55) Factors influencing hypertension +Modifiable &Excess consumption of sodium &Low potassium &Overweight &Exercise &Alcohol consumption +Non-modifiable &Ages &Family history of hypertension &African American ancestry
What is carbohydrate loading? When is this activity appropriate?
Carbohydrate loading +Athletes eat foods high in carbs for several days before or right before an event to pack muscles with glycogen to help athletes maintain a high level of exertion for longer periods +Appropriate for activities that last more than 90 minutes
How much carbohydrate should an athlete consume in his/her diet?
Carbohydrate recommendations +Main fuel for many types of activities +Consume 45% to 65% of total calories from carbohydrate +High carbohydrate foods should form the basis of the diet for athletes +Activity level &Light or skill based @Grams carbs per kilo body weight: <3 to 5 &Moderate intensity @Grams carbs per kilo body weight: <5 to 7 &Training several hours per day @Grams carbs per kilo body weight: <12
What are some concerns about biotechnology? What is FDA's position on GE Food and Biotechnology?
Concerns about GE foods +Moreso about environmental concerns than nutritional/food safety: +Disruption of natural ecosystems +Environmental effects: outcrossing to other species in the wild +Accidental ingestion of drugs from foods +Unintended health effects- newly created diseases: allergies +Ethical arguments about GE Ask to RDN: GMO and organic foods +On organic foods &No conclusive proof that eating foods that bear the USDA organic symbol or were grown or raised using organic methods will automatically result in better health or nutrition +GMO products &No medically verified or reported illnesses or diseases linked to consumption of GMO crops or ingredients in foods derived from currently available GMO crops +Food items that are labeled non-GMO or organic &Marketing strategies &Does not guarantee a better nutritional profile or lead to better health for those who purchase and consume them
What are the major leading causes of death in the US?
Contributing factors to mortality +Behavior and lifestyle (50%) +Biological and genetic (20%) +Social and physical environment (20%) +Medical care (10%) One of the greatest health challenges +Leading causes of death 1) heart disease 2) cancer 3) stroke +Diet and inactivity are cross-cutting risk factors, contributing significantly to four out of six leading causes of death
What is adenosine triphosphate?
Energy sources for active muscles +Body converts food energy to adenosine triphosphate (ATP) &Main energy currency for cells &Chemical energy, high-energy bonds &Used by cells for muscle contractions, ion pumping, and enzyme activity &Only small amount is stored in resting cells @2 to 4 seconds worth of work
How should an athlete decide how much fluid to consume? When is water appropriate? When are sports drinks appropriate? What are the advantages of sports drinks?
Fluid +Maintenance of body's cooling system &Water helps dissipate heat from working muscles +Needs of average adults &9 cups per day for women &13 cups per day for men &Athletes need more, but its hard to blanket recommend a specific amount &Avoid losing more than 2% of body weight during exercise +Dehydration &Can lead to illness and death &Decreases endurance, strength, performance &Must be avoided during physical activity in hot, humid environments Fluid replacement +Thirst is not reliable indicator of fluid needs +Check urine color, no darker than lemonade +Before event &Drink fluid freely 24 hours before vent &Drink 5-7 milliliters per kilos of body weight at least 4 hours before exercise +During event &Consume 1.5 to 3.5 cups per hour for events lasting longer than 30 minutes +After exercise &Within 4 to 6 hours, consume 2 to 3 cups of fluid for every pound lost
Where is energy used in the production of foods? Is there one main step that consumes energy?
Food production +570 million farms produce 80% of the worlds food &1 in 3 people involved in food production worldwide &2% of Americans involved in the US +Large farms in Americas +Smaller farms in Asia +Advances in agriculture affecting food supply &Organic food production &Food biotechnology &Sustainable agriculture +New developments in agriculture aimed at reducing &Carbon footprint &Food waste +Processing and packaging consumes a lot of energy &Packaging, refrigeration, transport, food preservation +Crop cultivation and animal rearing consumes a lot of energy
What is food security? What types of factors determine whether someone is food secure or not?
Food security +Food security... &Access by all members at all time to enough food for an active, healthy life &Availability of nutritionally adequate and safe foods &Acquire food in socially acceptable ways Food deserts +Area with limited access to affordable and nutritious food, particularly and area composed of predominantly lower income neighborhoods Food security in the US +12.7% (15.8 million) of US households were food insecure at some time during 2015 Causes of food insecurity +Social, economic, political &Poverty &Unemployment/underemployment &Homelessness &Functional illiteracy &Single parent families @Often headed by a woman &Wage discrimination &Poor health &Inadequate government programs &Lack of support system &Mental health problems &Drug addiction
Is thirst a good indicator of hydration status?
How do I know if I'm not getting enough water? +Dehydration: net loss of water from the body &Symptoms: thirst, followed by weakness, exhaustion, delirium and death +Thirst is a conscious desire to drink and is regulated by the mouth, hypothalamus, and nerves &Water intake low - blood becomes concentrated, mouth dry, hypothalamus initiates drinking, kidneys conserve water &Water intake high - stomach expands and stretch receptors signal to stop drinking &If you are thirsty, you are already dehydrated
What are the factors that contribute to overall fluid intake?
How much water do I need? +DRI: &Total water AI males: 3.7 liters a day (13 cups) &Total water AI females: 2.7 liters a day (9 cups) +Another estimation &1-1.5 ml/kcal expended for adults &2-3 liters (8-12 cups) for a 2,000 kcal expenditure +Individuals needs vary based on &Humidity &Altitude &Activity level &Caffeine intake &Alcohol &Certain medications (diuretics) &Other factors
How dietary supplements are regulated and labeled in the US?
How regulated? +Under the DSHEA act, companies are responsible for making sure their products are safe before they go to the market +Unlike drugs, the FDA does not have the authority to approve DS or their labeling before they are sold to the public +No pre-market safety evaluations +FDA is not authorized to review dietary supplement products for safety and effectiveness before they are marketed How labeled? +DS are required to have a supplement facts label that lists the serving size, the number of servings per container, the amount of certain ingredients per serving, etc. +DS are also required to have a statement on the product identifying it as a "dietary supplement" or a similar term (e.g, vitamin supplement)
What factors should we consider when choosing dietary supplements?
How to choose supplements +Find out what you need &Your age, the types of foods you eat, medical conditions you have, check with your health care provider +Avoid product that claims to be miracle cures, breakthroughs +Start only one product at a time +Consider the name and reputation of the manufacturer or distributor +Check for "seals of approval" &USP (united states pharmacopeia) &NSF internationals &ConsumerLab.com +Update your doctor +Avoid megadose products &1000% of the RDI for vitamins A, E, other fat-soluble vitamins, and beta carotene &DS providing <100% of the RDI (reference daily intake) for any one nutrient is reasonable for individuals who fail to consume a balanced diet
What is hypertension and which nutrients affect hypertension?
Hypertension +Hypertension is blood pressure that is usually too high +High blood pressure means the heart is working too heard +Systolic blood pressure &Force of blood in the arteries as the heart contracts +Diastolic blood pressure &Force of blood in the arteries as the heart relaxes +Blood pressure is positively associated with higher sodium, alcohol, and protein intakes;
Who might need dietary supplements?
Indications for nutritional supplements +When dietary practices put (healthy) individuals at risk of having low micronutrient intake (e.g., vegetarian, other restricted diets) +When unlikely that a "regular" diet will provide the RDA (recommended dietary allowance) for a given nutrient (e.g., pregnancy, breast-fed infants, impaired absorption, GI disorders, elderly) Supplements in sports +There is no evidence that athletes need more vitamins and minerals than healthy individuals +Protein needs may increase for muscle building or repair, however, this increase is within the range of usual protein intake in developed countries +Because athletes usually require higher than usual energy intake, fulfilling this need from healthy foods will provide higher micronutrient intakes +Athletes who restrict their energy intake to comply with professional weight restrictions (wrestling, ballet, etc.) may risk having insufficient micronutrient intake
What are the recommended levels for total cholesterol, LDL, and HDL?
LDL- and HDL- cholesterol +Cholesterol in LDL is called "bad cholesterol" +Cholesterol in HDL is referred as "good cholesterol" +Atherogenic diet &High in cholesterol, trans fat, saturated fat &Low in vegetables, fruits, and whole grains +Your HDL ("good" cholesterol) is the one number you want to be high (ideally above 60). +Your LDL ("bad" cholesterol) should be below 100. +Your total should be below 200
What are the benefits of exercise?
Less chance of: +Fall-related injuries +Weight gain +Depression +Anxiety +Dementia +Cancer +Type 2 diabetes +Dyslipidemia +Hypertension +Cardiovascular incidence +Mortality More/Better: +Bone health +Physical functioning +Lean body mass +Sleep +Quality of life +Cognitive function
What are the levels of disease prevention?
Level of prevention +Primary - prevention of disease symptoms (prevent the disease from occurring) +Secondary - early detection, diagnosis, intervention, prevention in high-risk populations +Tertiary - treating and rehabilitating diagnosed patients to delay further disease progression
What are metabolic syndrome and risk factors?
Metabolic syndrome +Patients must have at least three metabolic risk factors to be diagnosed with metabolic syndrome +Combination of risk factors that promote the development of chronic diseases +Risk factors &Abdominal obesity &Triglycerides &High-density lipoprotein &Blood pressure &Fasting plasma glucose
How can you easily monitor if you're getting enough fluids without measuring fluid intake?
Monitoring urine color to gauge hydration status
What are the nutritional requirements for meals provided by the School Lunch Program?
National school lunch program +Provides free or reduced-price lunches +Must provide 1/3rd of RDA for protein, calcium, iron, and vitamins A and C +No more than 30% of the meals calories can come from fat, and no more than 10% can come from saturated fat +Free lunches to children in households with incomes at or below 130% of poverty +Reduced-price lunches to children in households with incomes between 130 and 185% of poverty +The cost to USDA of providing lunches and snacks was $8.2 billion
What types of organisms generally cause foodborne illnesses? What are the most common foodborne illnesses? What are their causes? Pt. 3
Norovirus (Norwalk and Norwalk life viruses, human rotavirus) +Number one pathogen contributing to domestic foodborne illnesses; can reproduce only after invading body cells &Foods prepared by infected food handlers &Shellfish from contaminated water &Vegetables and fruits contaminated during growing, harvesting, and processing &Onset @1 to 2 days &Symptoms @Stomach flu @Severe diarrhea, nausea, vomiting, stomach cramping, low grade fever. Chills and muscle aches &Duration @1 to 2 days or longer &Outbreaks @12 in 2015 on international cruise ships @Causes illness in long-term care facilities +Hepatitis A virus &Foods prepared by infected food handlers, especially uncooked foods or those handled after cooking, such as sandwiches, pastries, and salads &Shellfish from contaminated waters; vegetables and fruits contaminated during growing, harvesting, and processing &Onset @15 to 50 days &Symptoms @Anorexia, diarrhea, fever, jaundice, dark urine, and fatigue; may cause liver damage and death &Duration @Several weeks up to 6 months +Parasites &Live in or on another organism, host &Humans serve as hosts, being robbed of health, even lives &Hardest hit in tropical countries with poor sanitation &More than 80 parasites known to affect humans. @Protozoa: One-celled organisms, Cryptosporidium and Cyclospora. @Helminths: Tapeworms, Trichinella spiralis. &Spread person-to-person, contaminated food, water, soil
What are the requirements of the USDA Certified Organic food designation? Are organic foods 100% free of pesticides? Are organic foods more nutritious than conventional foods?
Organic foods +Organic foods production act: &Established standards for foods that beat the USDA organic seal +Food grown without use of: &Synthetic pesticides, fertilizers, hormones; antibiotics; sewage sludge; genetic engineering; or irradiation +Foods made from multiple ingredients labeled as organic: &If at least 95% of their ingredients, by weight, meet organic standards +Farming practices used &Biological pest management &Composting &Manure applications &Crop rotation USDA certified organic +Organic standards (2002) +Labeling of organic products &100% organic: only organic ingredients &Organic: at least 95% organic ingredients &Made with organic ingredients: 70% organic ingredients Fake or fact? +Fake news &Organic products, including produce, have more nutritional value beyond conventionally grown produce, which makes them worth the extra cost +The facts &The nutrient content of organic produce has not been shown to be better than conventionally grown produce. To maximize the nutrient content of your produce either grow your own, buy it locally at a farmers market, or use canned or frozen fruits and vegetables because they are harvested close to ripeness +* some research shows more phytochemicals in organically grown foods
Describe some reasons that people choose organic foods.
Organic foods and health +People choose organic foods: &To reduce their synthetic pesticide exposure &To protect the environment &Out of belief that they will improve the nutritional quality of their dietary patterns @Research indicates organic and conventional foods are not significantly different in their nutrient content or nutritional value @Organic label no guarantee for better health
What are the nutritional strategies to prevent cardiovascular disease, hypertension, and cancer?
Prevention of hypertension +Reduce sodium (2300 mg/day) +Increase potassium +Following a healthy eating pattern &More vegetables / fruits &DASH (dietary approaches to stop hypertension) diet +Maintaining a healthy weight +Physically active +Limiting alcohol +Quitting smoking ACS guideline for cancer prevention +American Cancer Society (ACS) says &Eat a healthy diet, with on emphasis on plant sources &Eat 5 or more servings of a variety of vegetable and fruits &Choose whole grain over processed (refined) grain &Limit intake of processed or red meats Cardiovascular disease prevention +Limit unhealthy fats +Increase fiber +Limit salt +Reduce sugar +Choose whole grains +Lean protein sources
Who is served by the WIC program? What benefits are provided? What are some of the beneficial outcomes of WIC participation?
Special supplemental food program for women, infants and children (WIC) +Provides: &Supplemental food &Nutrition education &Referrals to health care service +Participants &Pregnant and lactating women &Infants (0-12 months) &Children (1-5 years) +Only about 2/3 of those eligible participate due to funding restriction +Effects: &Improved diets &Improved health &Fewer, low birth weight babies &Less fe-defieincey anemia +Study in 5 states: $1.00=$1.77 to $3.90 savings in Medicaid costs per person
What benefits are provided by the Supplemental Nutrition Assistance Program? What can a person purchase with these benefits? What can't they purchase with these benefits?
Supplemental nutrition assistance program (SNAP) +Largest food assistance program +Electronic benefits transfer (EBT) +Includes nutrition education component +As of January 2016, 45.4 million persons were participating in SNAP +In 2015, the average SNAP client received a monthly benefit of $126.39, and the average household received $256.11 monthly Foods allowed with SNAP benefits +Foods for the household to eat, such as: &Breads and cereals &Fruits and vegetables &Meats, fish and poultry; and &Dairy products &Seeds and plants which produce for the household to eat Foods not allowed with SNAP benefits +Beer, wine, liquor, cigarettes or tobacco +Any nonfood items, such as pet foods, soap, paper products, and household supplied +Vitamins and medicines +Food that will be eaten in the store +Hot foods/prepared foods
What is Sustainable Agriculture?
Sustainable agriculture +An integrated system of plant and animal production that promises, over the long term, to: &Satisfy human food needs &Enhance environmental quality &Efficiently use nonrenewable resources &Sustain the economic visibility of farm operations &Enhance the quality of life of farmers and society Successful sustainable practices +Crop rotation &Reduces nutrient depletion of soil +Intercropping &Growing two or more crops in proximity +Step farming (terrace farming) &Planting on hillsides by terracing slopes to hold water and retain topsoil
What are The Athletes' Plates, and how can they be used?
The athletes plate +Developed in collaboration with the US Olympic committees food and nutrition services +Validated against sports nutrition recommendations +Think of it as MyPlate for days with different types of workouts
Why did dining halls stop using food trays, in the context of sustainability?
There is less food waste because there isn't more food than people can carry and therefore less overconsumed
What is the difference between an entitlement and a non-entitlement federal program? Which of the programs that we discussed fall under each category?
Types of food assistance programs +Entitlement programs &Persons qualify because they meet eligibility requirements &Mandatory funds @Social security @Medicare @Supplemental Nutrition Assistance Program (SNAP) @The National School Lunch Program @Emergency Food Assistance Programs? +Non-entitlement programs &Limited by spending caps &Discretionary funds @Special Supplemental Food Program for Women, Infants and Children (has spending cap)
What are the potential benefits and risks of taking dietary supplements?
What are the benefits of DS? +Help you improve or maintain your overall health +Help you meet your daily requirements of essential nutrients +It can be beneficial, but they should not take the place of the variety of foods Any risks in taking dietary supplements? +Problems can occur if &Take too much of some supplements &Combine supplements &Use supplements with medications &Take supplements instead of medications
What is biotechnology/genetic engineering and their application in agriculture and food production? What is a transgenic or GM crop? What types of GM crop are growing in the US?
Why genetic engineering/biotechnology? +Improving productivity and yield of food: insect-resistant, pathogen-resistant, herbicide-resistant, climate-resistant +Improve nutritional contents of food: golden rice with B-carotene / pigs with omega 3 fatty acids +Make pharmaceutical products: make bacteria that produce human insulin +Enhance taste +Global study over 20 years showed on average: &35% reduction in chemical pesticides use &20% increased crop yield &70% increase in farmer profits Example: golden rice Adoption of GM crops +First introduced in 1996 +Herbicide-tolerant soybeans and cotton +Insect-resistant cotton and corn +Widely accepted by farmers &Helps to use less insecticide, fertilizer, water (depending on modification) The FDAs position on GMF and biotechnology +Considered to be as safe as conventional foods +Yet they continue to monitor new technologies: &Foods from GE animals cannot be marketed without FDA approval &The USDA has defined bioengineering labeling requirement @Defines a bioengineered food as one containing detectable genetic material that was modified with rDNA technology (and the same is not otherwise found in conventional breeding or nature) @Animals that ate bioengineered crops and not considered to be bioengineered @This would mean that if a new allergen is introduced to a crop, it would need to be labeled as bioengineered