Intro to Nutrition

What changes have occurred in the USA for food consumption in the daily diet from the 1970's to now?

Americans eat more chicken and less beef than they used to. They drink less milk - especially whole milk - and eat less ice cream, but they consume way more cheese. Their diets include less sugar than in prior decades but a lot more corn-derived sweeteners. And while the average American eats the equivalent of 1.2 gallons of yogurt a year, he or she also consumes 36 pounds of cooking oils - more than three times as much as in the early 1970s.

Name a few ways that may vary the type of experience individuals have with food and nutrition

Biological factors include age, gender, growth, disease states, and genetic makeup. Among the nonbiological factors, socio-economic status is the most important. Poverty is one of the major socio-economic causes of variation in nutrient intake, and it also impacts nutrient requirements.

Know the key recommendations of MyPlate

Focus on whole fruits. Vary your veggies. Vary your protein routine. Make half your grains whole grains. Move to low-fat or fat-free milk or yogurt. Drink and eat less sodium, saturated fat, and added sugars. Food guidance systems are graphics used to summarize guidelines to healthy eating.MyPlate is a visual depiction of the recommendations in the Dietary Guidelines for Americans, 2010. Online components provide personalized diet plans based on the latest nutrition and health recommendations from the Dietary Guidelines Advisory Committee Report DRIs.

What's the relationship between food storage and food-borne illness?

Food-borne illness and food safety are inextricably linked because unsafe food creates a vicious cycle of disease and malnutrition, putting infants, young children and the elderly at serious risk for disease and death. According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million people become ill annually from a food-borne illness, with 128,000 being hospitalized and 3,000 dying from food-borne-related illness. While most of the food-borne illnesses are infections attributable to a variety bacteria, viruses, and parasites, harmful and deadly toxins and chemicals can also contaminate foods and cause food-borne illness.

Recall the information you used to complete the "refrigerator storage" assignment - how are food-borne illnesses caused? How can we prevent them?

Food-borne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of food-borne illnesses. Clean: Wash hands and surfaces often. Separate: Don't cross-contaminate. Cook: Cook to proper temperatures. Chill: Refrigerate promptly.

Know the 5 food groups from MyPlate and examples for each food group

Grains, fruits, vegetables, protein, and dairy are the five major food groups represented on MyPlate. Fruit: Apples, oranges, bananas, pears, blueberries, and grapes Vegetables: Broccoli, carrots, tomatoes, peas, mushrooms, and onions Grain: Whole bread, cornbread, biscuits, bagels, rice, and oatmeal Protein: Meat, poultry, seafood, egg, nuts, and beans Dairy: Milk, yogurt, cheese, milk-based desserts, and soy milk

How have food recommendations changed in the last 20-30 years?

In 2014, we have consumed more fruits and vegetables than 1970, but didn't eat the recommended amounts. We consumed less meat, eggs, dairy, and more cheese, fish, and chicken and turkey than in 1970.

How has the food pyramid changed in the last 40 years?

It took 40 years and three more versions of the visual dietary guides for the 1984 'food wheel' to provide actual portion and calorie recommendations for its five major food groups. The pie chart still included a sixth sliver for sweets and alcohol. Then came a guide you've surely seen before: the food pyramid. "The food pyramid was the first to have a total diet approach," says Wesley Delbridge R.D., a spokesperson for the Academy of Nutrition and Dietetics. It broke down the number of recommended daily servings for each of six categories (dairy, vegetables, fruit, proteins like meat and beans, carbs like bread and rice, and fats and sugars). This 1992 update was meant to paint a proportionally-accurate picture of what to eat in a day. The food pyramid later transformed into MyPyramid in 2005, which then turned into the current guide, called MyPlate, in 2011. MyPlate breaks foods into four main groups (vegetables, fruit, protein, and grains), plus dairy as a smaller fifth and final group.

Know how to read a food label

Step 1: Start with the Serving Size Step 2: Check Out the Total Calories Step 3: Let the Percent Daily Values Be a Guide Step 4: Check Out the Nutrition Terms Step 5: Choose Low in Saturated Fat, Added Sugars and Sodium Step 6: Get Enough Vitamins, Minerals and Fiber Step 7: Consider the Additional Nutrients

Which government agencies are responsible for establishing food standards? Does the same agency monitor water standards?

The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture, the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC) serve important roles in ensuring food safety in the United States. The Safe Drinking Water Act (SDWA) requires EPA to establish and enforce standards that public drinking water systems must follow.

How many kilocalories are associated with each of the macromolecules?

The calories in food come from carbohydrates, proteins, and fats. A gram of carbohydrate contains 4 calories. A gram of protein also contains 4 calories. A gram of fat, though, contains 9 calories — more than twice the amount of the other two.

Describe what "Healthy People 2020" is trying to accomplish

The goals of Healthy People 2020 are to achieve high-quality, longer lives free of preventable disease, disability, injury, and premature death; to achieve health equity, eliminate disparities, and improve the health of all groups; to create social and physical environments that promote good health for all people; and to promote quality of life, health development, and health behaviors across all life stages.

What's the difference between a macronutrient and a micronutrient?

The main difference between macronutrients and micronutrients is that human body requires macronutrients in larger quantities whereas micronutrients are needed in smaller quantities. The major macronutrients are carbohydrate, protein and fat which contribute to the bulk of our food. They are the structural and energy-giving caloric constituents of our foods. Meanwhile, micronutrients such as vitamins, minerals and phytochemicals are essential for maintaining a good health.

Why doesn't the "perfect food" exist?

The perfect diet is out there, but not in the way that you think. There is no one perfect diet that works for every single person on this entire planet. That's impossible. Each person has a different set of nutritional requirements to keep them healthy. Many diets will sustain you or keep you alive. That doesn't mean that they are good for you long term. Your perfect diet should not just keep you alive, it should help you thrive. It should give you the best possible intake of nutrients to allow your body to be as healthy as it can be.