Public Health Nutrition
What is the main responsibility of NHANES?
To collect data that is used in epidemiological studies and health science research, which help develop sound public health policy, direct and design health programs and services, and expand the health knowledge for the nation
Identify the national agencies and their function as it pertains to nutrition: CDC
(center for disease control) CDC works 24/7 to protect America from health, safety and security threats, both foreign and in the U.S. Whether diseases start at home or abroad, are chronic or acute, curable or preventable, human error or deliberate attack, CDC fights disease and supports communities and citizens to do the same.
Identify the national agencies and their function as it pertains to nutrition: FDA
(food and drug administration) → CFSAN. Food is safe, sanitary, wholesome, and honestly labeled
Identify the national agencies and their function as it pertains to nutrition: HHS
(health and human services) → provides effective health and human services and fostering advances in medicine, public health, and social services. Administers programs such as FDA and CDC. Oversees many health and welfare grant programs
Identify the national agencies and their function as it pertains to nutrition: USDA
(united states department of agriculture) → food education and production, food research, protecting environment for food supply, farming, safe and healthy food supply.
How does the CDC support and report on Nutrition? Be able to identify these
-Increased health security -Research and education -Surveys done by NHANES and BRFSS for CDC
Identify the number of calories in carbs
4cal/g
Identify the number of calories in protein
4cal/g
Identify the number of calories in alcohol
7cal/g
Identify the number of calories in fat
9cal/g
What is a supplement? What is the difference in labeling?
A dietary supplement is a product taken by mouth that is intended to supplement the diet and contains one or more dietary ingredients.
Identify the chronic conditions/risk factors which are most prevalent in the population
Diabetes, obesity/body composition, cardiovascular disease, osteoporosis, anemia, reproductive issues including ED & sexual behavior, respiratory diseases, sexually transmitted diseases, environmental exposures, infectious diseases, oral health, physical activity and physical functioning
What type of labeling information must be available on vending machines and when?
Type: Calories Total fat Calories from fat Saturated fat Trans fat Cholesterol Sodium Total CHO Dietary fiber Sugars Protein Allergens are required by most states When: -By May, 2017 -Mandatory for restaurants for chains of 20 or more locations -Mandatory for vending machine operators who own or operate more than 20 machines
Who governs the Organic labeling and GMO's?
USDA provided guidance to FSIS (food safety and inspection services)
How is BMI used in nutrition? Know that it involves "the load on the heart/engine."
Used for BRFSS (behavioral risk factor surveillance system- 1980s)--self reported Used to test for prevalence of obesity
Be able to name the elements needed for performance and eating named in the health summary
Water, carbohydrate, protein, vitamins, minerals Watch portions Maximize nutrient density w/ fruit and vegetables Eat consistently all day long Stay hydrated, think water Prior to exercise eat low fat/low fiber For improved recovery, eat and drink immediately after exercise
Food security
all household members have access to enough food at all times to thrive. Maybe one or two food insecure situations/conditions
What fats and oils are saturated
animal fats, palm/coconut/palm kernel oils, hydrogenated oils, trans fatty acids
Nutritional status
correct amounts and types of nutrients
Commonly allowed terms
free, high, low, more, reduced, light
Which groups are more likely to be very low food insecure
households with children headed by single female or single male and other households with children, adults living alone, black, non-hispanic households and hispanic households, households located outside metropolitan areas
What is the definition of moderation in alcohol servings for men and women
men= 2 standard drinks in US, 1 standard drink in UK women= 1 standard drink
Indicators of nutritional status
method of measuring nutritional status--lab work, interview, diagnosis
VERY LOW food security
of one or more members--multiple indications of reduced food intake, disrupted eating patterns, inadequate resources for food
What fats and oils are monounsaturated
olive/peanut/canola oils, nuts and seeds
Food insecure
one or more members not able to have access to enough food because of money or resources. 3 or more food insecure situations/conditions
What are serving sizes, calories and carbohydrates:
one serving equals... 1 small fruits (apple, banana, orange, nectarine, kiwi, peach) ½ grapefruit or mango ¾-1 cup fresh berries 1 cup fresh melon cubes 4 ounces unsweetened juice 4 teaspoons jelly or jam Fruits contain 15 grams of carbohydrates and 60 calories
Define nutrition
process, physiology, science--how does food affect your health, disease, performance
Low food security
reduced quality of food, multiple instances of problems with getting food, few reduced food intake patterns
What fats and oils are polyunsaturated
safflower/sunflower/corn/soybean oils, omega-3 fatty acids
What are the three types of fat
saturated, polyunsaturated, monounsaturated
Know the definition of HEI
HEI = Healthy Eating Index A measure of diet quality that assesses conformance to Federal dietary guidance FDA. The original HEI was created by the U.S. Department of Agriculture (USDA) in 1995
Which groups are more likely to be food insecure
Households with children Household with children under the age of 6 Households headed by single parents Individuals living alone Households headed by black, non-hispanic households and hispanic households Rural households
What does NHANES mean and what is the purpose of their surveys?
NHANES: National Health and Nutrition Examination Survey (1960s) Used to determine the prevalence of major diseases Interviews and exams
Difference between zero trans-fat and no trans-fat
NO trans fat means there are no trans fats used in the recipes ZERO trans fat means there are less than or equal to 0.5 grams of trans fat per serving
Who uses the NHANES data collected?
Primary data users: federal agencies who collaborated in design & development of the survey information→ NIH, FDA, CDC; universities, health care providers, educators
Why was The Foods and Veterinary Medicine Program established?
Protect safety and security of foods for humans and animals Regulate safety and effectiveness of animal drugs Ensure that food labels contain useful and reliable info Decrease e. Coli (foodborne illness) Reduce overuse of antibiotics in food animals Reduce use of overused GRAS substances in foods such as salt and sugar
What is the difference between protection and regulation within the FDA?
Protection- wholesome food, sanitary manufacturing, drugs/vaccines/biological products/medical devices are safe and effective, supplements are not harmful Regulation- tobacco, food labels, cosmetic products, supplements labeled, innovations are safe and moving forward
What are the changes in the current food label?
Refreshed design Servings= larger, bolder type Calories= larger type Updated daily values= carbs= 13 not 12, fiber=14 not 16, fat= 10 not 12 Vitamin d, calcium, iron, potassium instead of vitamin A, vitamin C, calcium and iron New footnote about % Daily value -Updated inform about nutrition science -Updated serving size on certain packages
How does physical activity fit into the dietary guidelines
Regular physical activity is one of the most important things individuals can do to improve their health. Physical activity guidelines for Americans, adults need at least 150 minutes of moderate intensity physical activity each week and should perform muscle-strengthening exercises on two or more days each week. Children ages 6 to 17 years need at least 60 minutes of physical activity per day, including aerobic, muscle-strengthening, and bone-strengthening activities.
Know what products require a food label and what is voluntary
Required= processed foods (bread, cereals, canned, boxed, and frozen. Nutrition info and ingredients Voluntary= produce (fruits and veggies) and fish
Besides milk what are other sources of calcium? Be able to name a couple of them
Spinach, collards, ready to go cereals, sardines, turnips
Know the elements of the NHANES survey and how the outcomes are used
Survey information questions: demographic, socioeconomic, dietary, health-related questionnaire Physical Examination includes: medical, dental physiological, laboratory tests Outcomes used for national standards (height, weight, blood pressure)
Know how the survey/examination is conducted, the players, how participation is encouraged, notified and facilitated
Survey operations: health interviews conducted in a participant's home, examinations performed in specially designed & equipped mobile units, mobile units are dispatched to different parts of the country Residents are notified through: local health and government agencies, letters to participating households, local media outlets--feature stories & interviews Facilitate participation through: providing transportation as necessary, compensation, report of medical findings
What 3 regulations govern health claims on food and supplements
1. 1990 Nutrition labeling and education act (NLEA) 2. 1997 FDA Modernization Act (FDAMA) Science based claims may be used 120 days after health claim notification has been submitted to the FDA 3. FDA's guidance document Interim Procedures for Qualifies Health Claims in the Labeling of Conventional Human Food and Human Dietary Supplements - a review of petitions for health claims based on credible science
Know how many and be able to identify divisions of the FDA and what it is responsible for doing.
1. Immediate office of the commissioner 2. Commissioner's Page 3. Office of the chief counsel 4. office of the chief scientist 5. office of counselor to the commissioner 6. office of executive secretariat 7. office of external affairs 8. office of legislation 9. office of minority health 10. office of policy and planning 11. office of womens health
Truly know the healthy eating patterns described by the dietary guidelines
A variety of vegetables: dark green, red and orange, legumes (Beans and peas), starchy and other vegetables Fruits, especially whole fruit Grains, at least half of which are whole grain Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), soy products, and nuts and seeds Oils, including those from plants: canola, corn, olive, peanut, safflower, soybean, and sunflower. Oils also are naturally present in nuts, seeds, seafood, olives, and avocados Limits added sugars (less than 10% of daily cals should come from added sugars) Limit saturated and trans fats (less than 10% calories should come from saturated foods) Limit sodium
Info for lipid disorders (CDC and NHANES info)
CDC & NHANES Collaboration--screening for lipid disorders among adults Data includes total cholesterol, HDL cholesterol, LDL cholesterol, Triglycerides Lipid disorders increase the risk for atherosclerosis often leading to coronary heart disease
The benefits of the NHANES survey/why is it important to collect this information
Distribution of health problems and risk factors among populations used for clues to the cause of disease Comparisons of current surveys to past surveys in order to: --->Determination of how disease and health problem risk factors have changed over time --->Identify health care needs of the population allows government agencies and private organizations the ability to: establish policies, plan research, and determine education and health promotion programs
What is the Energy Balance Equation, macronutrients and their calorie counts?
Energy in, energy out Energy in = energy out + change in body stores protein/fat/carbs = resting metabolic rate/physical activity/fidgeting
What are the legal definitions used in gluten-free labeling?
FDA established a gluten limit of less than 20 ppm for foods with the label Terms include: gluten-free, free of gluten, no gluten, without gluten
What are serving sizes, calories and carbohydrates: vegetables
½ cup cooked vegetables, 1 cup raw vegetables, ½ cup vegetable juice, 2 cups raw greens, 25 calories & 5 grams of carbohydrate per serving of non-starchy vegetables
