Nutrition Test 1: Chapter 2

Examples

1 cup banana, 1 cup of milk, 1/3 cup of shredded cheese

Grain examples

1 cup of cereal, 1 oz of sliced bread

Protein examples

1 tablespoon of PB, .5 ounce of nuts or seeds

Calories from protein

10-35%

Moderate?

100

Includes a recommendation fro physical activity...

150 minutes of activity each week

The Food and Nutrition Board was established in

1941

Calories from fat

20-35%

1 ounce = how many grams?

28 grams

How many calories is low?

40

High?

400

Calories from carbs

45-65%

Quick Guide to DV... what is low and what is high?

5% is low and 20% is high

National Health and Nutrition Examination Survey (NHANES)

A population survey that assesses the health and nutritional status of adults and kids in the United States. Findings are used to determine prevalence of major diseases and risk factors for diseases.

Recommendations of the Dietary Guidelines for Americans: defined

A set of diet and lifestyle recommendations that provide evidence-based guidance for making food choices that promote good health, advocate a healthy weight, and help prevent disease

What do these eating patterns have in common?

Abundance of nutrient dense food. Moderate amounts of variety of high protein foods. Low in high fat dairy products. More oils than solid fats. Limited added sugar and sodium.

AMDRs****

Acceptable Macro-nutrient Distribution Ranges. Ranges of intake for CHO, fat, and protein, which are expressed as percentages of total energy intake. Decrease disease risk and increase diet flexibility.

Why was nutrition recommendation developed? How can they be used?

Address concerns of population. Help people meet their needs of nutrients. Can be used to help evaluate the nutritional status of someone.

AIs

Adequate Intake. Values are an approximation of the nutrient intake that sustains health. They are meant to represent the amounts that healthy people should consume, on average, over several days or weeks, not each day. Nutrient intakes that are set when there is not enough data about nutrient requirements to establish RDAs. AIs and RDAs represent amounts that most healthy people should consume.

Light

Altered product that contains 1/3 fewer calories or 1/2 the fat. Used when the sodium content of a low fat/calorie food has been reduced by 50 percent.

Variety of protein foods from both _____ and _______.

Animals and plants

Whole grains recommendation

At least .5 whole grains

Recommendation of veggies and fruits

At least 2.5 cups per day. Choose whole fruits over fruit juices. Eat a variety of veggies per week. Follow the rainbow.

There is not a % DV for trans fat. Why? What are the concerns?

At this time, they didn't set one for trans fat. We need to not exceed our limits.

Main focus of the Dietary Guidelines for Americans

Balancing calorie intake with physical activity and nutrient density

Dietary Guidelines for Americans is reflected as well..

Balancing calories, foods to increase, foods to decrease

Hassel-Free Daily Food Guide in 1979

Bases on Basic Four with a cautionary group added for fats, sweets, and alcohol

Food for Fitness - A Daily Food Guide in 1956 or 1958

Basic four food groups: milk, meat, veggies and fruits, bread

USDA food patterns

Basis for MyPlate recommendations. Recommended average daily intake amounts at different calorie levels.

RDAs needed to be changed to reflect

Both the prevention of disease and to promote health by addressing excessive intakes

Food Guide Pyramid in 1992

Bread, cereal, rice, and pasta Veggies Fruits Milk, yogurt, cheese Meat, poultry, fish, dried beans, eggs, and nuts

Health claim examples

Calcium intake and the risk of osteoporosis. Saturated fat and cholesterol intake and the risk of heart disease. Soluble from whole oats and reduced risk of heart disease.

Calories

Calories from fat in one serving

Balancing calories to manage weight

Calories in need to equal calories out. Take in extra calories and work out more to maintain a weight. Fewer calories and more physical activity to achieve weight loss or healthier weight.

The USDA recommended amounts of what to keep American's healthy?

Carbs, fats, proteins, and mineral matter

Nutrient content claims

Claims on food labels used to describe the level of a nutrient. Highlight specific characteristics of a product that may be of interest to the consumer.

Serving size and number of servings

Common household measures, by weight, or by quantity. The number of servings per container

National Wartime Nutrition Guide: 1943

Contained the Basic Seven food guide (green and yellow veggies, potatoes and other veggies and fruits, milk, meat and poultry and fish, bread and cereals, and butter and margarine

Steps

Determine typical food intake. Analyze nutrient intake. Evaluate physical health. Consider medical history and lifestyle. Assess with lab results.

Dietary Guidelines for Americans

Developed before DRIs. Recognized changes in how people ate and the increased prevalence of chronic diseases. Written to offer guidance on how to be healthier.

DASH eating plan

Dietary Approaches to Stop Hypertension. Developed to help those newly diagnosed with lowering their BP.

DRIs are

Dietary Reference Intakes

DRIs

Dietary Reference Intakes. Generic term referring to four types of reference values. Recommendations for amount of energy, nutrients, etc. for healthy people to stay healthy, decrease disease risk, and prevent deficiencies. Set for age and gender.

Includes a calorie limit for foods that provide empty calories. Defined?

Empty calories are calories from solid fat or added sugar, which add calories but few nutrients.

EARs

Estimated Average Requirements. Nutrient intakes estimated to meet the needs of 50 percent of the healthy individuals in a given gender and life-stage group. Used to asses population's nutritional adequacy. Used in policy making. Basis upon which RDA values are set.

EERs

Estimated Energy Requirements. Average energy intake values predicted to maintain body weight in healthy individuals.

Updated how often?

Every five years

Food Wheel: A Pattern for Daily Choices in 1984

First illustrated for Red Cross nutrition course. Five food groups: breads and grains, veggies, fruits, meats and poultry and eggs and fish, cheese and yogurt, fats and sweets and alcohol. Basis for food pyramid.

First food guide was "Food Guide for Young Children" in 1915. Recommendations for kids based on

Five food groups: meat and milk, veggies and fruits, fats and fatty foods, and sugar and sugary foods

Intent of icon

Food groups are all represented as building blocks for a healthy diet. A place setting. Prompt consumers to think about building a healthy meal. Based on size/portion.

Understanding the Exchange List

Foods in the same exchange list have similar amounts of energy, carbs, fats, proteins, etc. per serving.

Exception

Foods packaged by small businesses and those in packages too small to accommodate the info

Good source

Foods than contain 10 or 19 percent of the DV for a nutrient

High, Rich In, Excellent Source of...

Foods than contain 20 percent or more of the DV of a particular nutrient

Healthy

Foods that are low in fat and saturated fat that contain limited amounts of sodium and cholesterol. They provide 10% DV for vitamins A and C, iron, calcium, and protein or fiber

Low, Little, Few, Low Source of...

Foods that can be eaten without exceeding the DV for fat, cholesterol, saturated fat, etc.

Five food groups

Fruits, veggies, grains, protein, and dairy

USDA released the My Pyramid in 2005.

Grains, veggies, fruits, milks, and meat and beans

Functions of Diet Planning

Guides us in making good food choices. Helps us meet our nutrient needs.

Recommendations are designed for

Healthy Americans aged two or older. Additional recommendations target specific populations

Standardized food labels

Help with making food choices that meet recommendations

Uses of the food label

Helps us make good choices. Comparisons.

Mediterranean Eating Pattern

High in nuts, veggies, and fruits. Fish is consumed routinely. Red meat is rarely consumed. Olive oil is one of the main sources of dietary fat.

My Plate

Illustrated and narrative food guide that reflects the recommendations of the Dietary Guidelines for Americans. It was released in June of 2011.

Goals of the study

Increase the quality and longevity of lives and eliminate health issues within the population

They are written to promote _______ health as well as the health of the nation.

Individual

Two ways of looking at the daily value

Intake goal to strive to meet or a value that shouldn't be exceeded

Assessing nutritional status

Interpretation of all steps to determine whether an individual is well nourished, malnourished, or at risk of malnutrition.

LDLs and HDLs. Healthy or not healthy?

LDLs are not. HDLs are.

Individuals with hypertension, diabetes, or kidney disease, African Americans, and any one over the age of 50 should limit sodium intake to...

Less than 1,500 mg/day

Sodium intake should be decreased. What is the recommendation and why?

Less than 2,300 mg/day. Why? To prevent high BP

MyPlate daily food plan

Lets you know how much to eat form each food group

Recommendation of health experts

Limit LDLs and increase HDLs

Limit recommendation of milk

Limit intake of high fat dairy

Why?

Linked to heart disease, etc.

Evaluating food intake data

Looking at relationships between dietary intake and health and disease can also be used to look at the health of the general public

Examples:

Lowers cholesterol (health claim, FDA approval) Helps maintain normal cholesterol levels (structure, function claim)

Food allergy labeling

Major food allergens are milk, eggs, fish, and nuts. Type of allergen must be specified.

If you are concerned about added sugars...

Make sure sugars are not listed as one of the first ingredients.

Qualified health claim

Must contain a qualifying statement. Claims about emerging evidence but not well-established evidence. Such claims must be accompanied by a disclaimer or explanatory statement to avoid misleading consumers.

In 2011, the USDA released what?

My Plate

Two examples

My Plate, Dietary Guidelines for Americans

Food and Nutrition Board becomes Institute of Medicine which becomes the

National Academy of Sciences

It was updated in 1946 to become the

National Food Guide

Criteria for a product to carry a health claim

Naturally good source of one of the six nutrients: fiber, protein, vitamins A or C, calcium, and iron

Free, No, Without, Zero

No amount or trivial amount of fat, saturated fat, cholesterol, etc.

Are DRIs a diet planning tool?

No. They provide recommendations to help us meet our goals.

Fundamental premise behind the Dietary Guidelines

Nutrients should come from food

All packaged food must contain

Nutrition Facts Panel and ingredients list

Reduced

Nutritionally altered, contains 25% less of a nutrient than a regular product

Nutritional status

One's health that is affected by the nutrients taken in and how the nutrients are utilized by the body

Dietary supplements

Product sold to supplement the diet. They are not a drug, they are not regulated by the FDA. They are regulated by laws that govern food safety and labeling. They are required to have a "Supplemental Facts" panel.

Food Labels

Provide info about the nutrients in a food and how it fits into the diet

You want to meet your nutrient needs over time...

RDAs and AIs represent the amounts that healthy people should consume on average.

They became known as the

Recommended Dietary Allowances (RDAs)

RDAs

Recommended Dietary Allowances. Nutrient intake goals for individuals that are sufficient to meet the needs of almost all healthy people in a specific gender or life-stage group. 97% of the population. Set higher than EARs.

RDAs

Recommended Dietary Allowances; set at amounts to help prevent deficiencies

Daily Value or % Daily Value

Reference values for the intakes of nutrients per serving. Used on food labels only. Not DRIs. Help consumers see how a given food fits into their overall diet. Amount of a nutrient in a food as a % of the DV and is based on a 2000 calorie diet.

Ingredient list

Required for foods that have more than one ingredient. Ingredients are listed in descending order by weight. Water can be an ingredient. Food additives must be included.

Increase amount of ______ in place of meat and poultry.

Seafood

Oils should replace what?

Solid fats

Why is it called mineral matter?

Specific vitamins and minerals had not be identified at that time, but the importance of the unnamed substances was recognized.

Health claims

Statements that refer to a relationship between a nutrient, food, food component, or dietary supplement and a reduced risk of disease.

Exchange lists

System of grouping foods based on CHO, lipid, protein, and energy content. Developed in the 50's.

Daily Values for 2,000 and 2,500 Calorie diets: footnote

Tells us that the % DVs are based on a 2,000 calorie diet

Calories from fat

Tells you if calories from fat are high or not

Vitamins A and C, calcium, and iron. Why these?

Tend to be low in American diet. Eating enough can improve health and reduce risk of disease.

Exchange List vs. MyPlate

The focus of the Exchange List are energy and macro-nutrients. The focus of MyPlate is good sources of all nutrients regardless of energy content.

Nutrition Facts Panel

The portion of a food label that provides info about the nutritional composition of a food and how that food fits into the overall diet

But, structure/function claims may be misleading. They describe...

The role of a dietary ingredient in maintaining normal structure, function, or overall well-being

How to Select Foods was next in 1917. It consisted of..

The same five food groups, but it targeted the general public.

Why were DRIs developed? What had changed since the RDAs had been developed in the '40s?

To account for changes since the 1940s. Eating and disease patterns and increase in prevalence of chronic diseases.

ULs

Tolerable Upper Intake Level. Maximum daily intake levels that are unlikely to pose risks of adverse health effects to almost all individuals in a given gender or life-stage group. (VIEW AND REDRAW GRAPH)

Nutrients to limit

Total fat (saturated and trans fat), cholesterol, and sodium

The expanded RDAs became the Dietary Reference Intakes around the late 1990's and early 2000's. True or False?

True

What was its significance at this time?

US entered WWII. Concerns related to food and the well being of both the troops and the nation came about.

The 1st US dietary recommendations were published by whom? when?

USDA in 1894

Less or Fewer

Used on regular or altered foods that contain 25% or less of a nutrient or energy than the reference food

Population studies

Used to determine the health of the nation, examples being "Healthy People" and "Healthy People 2020"

Carbs: Total CHOs, Dietary Fiber, Sugars

We need % DV from sugars so we can compare products.

Why isn't there a % DV for protein?

You only need to include this on a label if you make a claim like "high in protein." Or if the food is meant for use by infants or kids under 4.

They are the cornerstone of federal nutrition policies and nutrition education

activities

The amount to eat from the veggies, fruits, and dairy groups is expressed in

cups or what counts as a cup

These recommendations led to the development of the first food guide, which was a

food group system that suggests amounts of different types of food needed to meet nutrient intake recommendations

Nutrition recommendations are provided and made by the

government

Supplement labels may carry nutrient content claims and FDA-approved

health claims

They encourage us to consume foods that promote ______ and prevent ______.

health; diseases

Follow food safety recommendations as a part of

healthy eating

Saturated fats, dietary cholesterol, and trans fatty acids should be limited. They are associated with

increased risk for developing heart disease.

Intake of calories from solid fats and added sugar should be

limited

Alcohol should be consumed in

moderation

MyPlate emphasizes proportionality, variety, moderation, and

nutrient density

Daily food plan accounts for amounts in teaspoons of

oils

The amount of grains and protein foods is expressed in

ounces or 1 ounce equivalents

Food and Nutrition Board developed the first recommendations for

specific amounts of nutrients

The manufacturer must notify the FDA if they are going to use a

structure/function claim on its label

Yet, such claims are not approved by the FDA. The manufacturer is required by law to add a disclaimer that..

the FDA did not evaluate the claim

Food and nutrients to increase

veggies and fruits, whole grains, fat-free and low fat milk, protein foods, and oils to replace solid fats