DNT 200 NUTRITION FOR HEALTH SCIENCES

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DNT 200NUTRITION FOR HEALTH SCIENCES

• INTRODUCTION
• U.S.DIETARY GUIDELINES
• FACTORS INFLUENCING FOOD HABITS

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DNT 200NUTRITION FOR HEALTH SCIENCES

• Are you qualified to be a professional?

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DNT 200NUTRITION FOR HEALTH SCIENCES

• How do you put a giraffe into the refrigerator?

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DNT 200NUTRITION FOR HEALTH SCIENCES

• How do you put a giraffe into the refrigerator?
• Correct answer Open the refrigerator, put in
  the giraffe, and close the door.
• (This question tests whether you tend to do
  simple things in an overly complicated way)

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DNT 200NUTRITION FOR HEALTH SCIENCES

• How do you put an elephant into the refrigerator?

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DNT 200NUTRITION FOR HEALTH SCIENCES

• How do you put an elephant into the refrigerator?
• Wrong answer Open the refrigerator, put in the
  elephant, and close the door.
• Correct answer Open the door, take out the
  giraffe, put in the elephant and close the door.
• (This tests your ability to think through the
  repercussions of your actions)

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DNT 200NUTRITION FOR HEALTH SCIENCES

• The Lion King is hosting an Animal Conference.
  All the animals attend except one. Which animal
  does not attend?

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DNT 200NUTRITION FOR HEALTH SCIENCES

• The Lion King is hosting an Animal Conference.
  All the animals attend except one. Which animal
  does not attend?
• Correct answer The elephant. The elephant is
  in the refrigerator, remember?
• (This question tests your memory)

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DNT 200NUTRITION FOR HEALTH SCIENCES

• OK, even if you did not answer the first three
  questions correctly, you still have one more
  chance to show your abilities.

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DNT 200NUTRITION FOR HEALTH SCIENCES

• There is a river you must cross. But it is
  inhabited by crocodiles. How do you manage it?

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DNT 200NUTRITION FOR HEALTH SCIENCES

• There is a river you must cross. But it is
  inhabited by crocodiles. How do you manage it?
• Correct answer You swim across. Why? All the
  animals are attending the Animal Conference
• (This tests whether you learn quickly from your
  mistakes.)

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DNT 200NUTRITION FOR HEALTH SCIENCES

• According to Anderson Consulting Worldwide,
  around 90 of the professionals they tested got
  all questions wrong. But many preschoolers got
  several correct answers. Anderson Consulting
  says this conclusively disproves the theory that
  most professionals have the brains of a
  four-year-old

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DNT 200NUTRITION FOR HEALTH SCIENCES

• COURSE OBJECTIVES
• Upon completion of this course the student should
  be able to
• Differentiate the chemical composition and
  structure of nutrients
• List the function of each nutrient
• Compare and contrast the significant food sources
  of each nutrient
• Trace the physical and chemical changes that
  occur in food from ingestion through excretion of
  wastes
• Explain the general metabolism of nutrients

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DNT 200NUTRITION FOR HEALTH SCIENCES

• COURSE OBJECTIVES (continued)
• Compare and contrast the different food standards
  and demonstrate their use as a guide to good
  nutrition
• Correctly plan nutritionally balanced diets
• List factors that influence establishment of food
  habits throughout the life cycle
• Identify changes in nutritional needs throughout
  the life cycle
• Given a list of foods, identify nutrient content
  by using food composition tables

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DNT 200NUTRITION FOR HEALTH SCIENCES

• COURSE OBJECTIVES (continued)
• Calculate the nutrient composition of selected
  menus
• Evaluate nutrient adequacy by comparison of
  dietary intake with nutrition standards
• Evaluate nutrition status using overt physical
  signs
• Evaluate nutrition-related illnesses
• List sources of valid nutrition information

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PERSPECTIVE ON NUTRITION

• Its a very odd thing --
• As odd as can be --
• That whatever Miss T. eats
• Turns into Miss T.
• Poet Walter De La Mare

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PERSPECTIVE ON NUTRITION
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PERSPECTIVE ON NUTRITION

• The science of nutrition is the study of
• -- The nutrients and of their
• ?Ingestion ?Digestion
• ?Absorption ?Transport
• ?Metabolism ?Interaction
• ?Storage ?Excretion
• --The environment and human behavior as it
  relates to these processes

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PERSPECTIVE ON NUTRITION

• Food Choices
• Personal Preferences (you like the taste)
• Associations (you associate happiness prestige
  with them)
• Habit or tradition (familiarity)
• Social pressure (you cant refuse)
• Availability (no others to choose from)

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PERSPECTIVE ON NUTRITION

• Food Choices
• Convenience (no time to prepare anything else)
• Economy (within your financial means)
• Physical ideals (seek foods that will improve
  your physical appearance)
• Nutritional value (seek foods that you think are
  good for you)
• Medical reasons (special diet needed for health
  problem)

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PERSPECTIVE ON NUTRITION

• The Nutrients
• A nutrient is a substance obtained from food and
  used in the body to promote growth, maintenance,
  or repair may also reduce the risks of some
  diseases
• Energy nutrients -- are organic (carbon
  containing)
• Carbohydrate
• 4 kcal per gram
• Used for energy
• Protein
• 4 kcal per gram
• Used for building, maintenance, repair of
  muscle used for energy
• Fat
• 9 kcal per gram (the most concentrated source of
  energy)
• Used for padding insulation used for energy

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PERSPECTIVE ON NUTRITION

• The nutrients (continued)
• Non-energy nutrients
• Vitamins
• Are organic
• Are helpers in metabolic processes
• Are essential
• Are required in small amounts by the body for
  health
• Minerals
• Are inorganic
• Are atoms of a single element
• Are required in small amounts
• Water
• Is inorganic
• Provides the medium in which all of the cells
  chemical reactions occur

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PERSPECTIVE ON NUTRITION

• Recommended Nutrient Intakes
• Dietary Reference Intakes (DRIs)
• Phased in to replace Recommended Dietary
  Allowances (RDAs) beginning in April 1997
• Designed to provide guidelines to optimize health
  and physical function
• Three level system

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PERSPECTIVE ON NUTRITION

• Recommended Nutrient Intakes
• Dietary Reference Intakes (DRIs) (continued)
• Level 1 -- Estimated Average Requirements (EARs)
• Set at a level to prevent nutrient deficiency in
  half of the people of a given age/sex group

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PERSPECTIVE ON NUTRITION

• Recommended Nutrient Intakes
• Dietary Reference Intakes (DRIs) (continued)
• Level 2 -- Recommended Dietary Allowances (RDA)
• Estimated average requirement plus an increase to
  account for the variation within a particular
  group (covers 97 to 98 of the healthy
  individuals in a specific age and gender group)
• Used in guiding individuals to achieve adequate
  nutrient intake aimed at decreasing the risk of
  chronic disease
• If sufficient data are not available, the RDA is
  set at 1.2 x EAR
• Adequate Intake (AIs) used in place of RDAs
  where inadequate scientific research is available
  to support an RDA claim for a specific nutrient

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PERSPECTIVE ON NUTRITION

• Recommended Nutrient Intakes
• Dietary Reference Intakes (DRIs) (continued)
• Level 3 -- Maximum Upper Levels (MULs)
  Tolerable Upper Intake Levels
• Set where amounts taken above this level could
  cause toxicity or adverse psychological effects

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PERSPECTIVE ON NUTRITION

• RDA represents a point that lies within the range
  of appropriate and reasonable intakes between
  toxicity and deficiency
• AI also falls within this range but its
  determination is not as exact as an RDAs

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PERSPECTIVE ON NUTRITION

• Diet Planning Principles
• Adequacy -- Provide all the essential nutrients
  to maintain health body weight
• Balance -- Provide a variety of foods such that
  foods rich in one nutrient do not crowd out foods
  that are rich in another nutrient

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PERSPECTIVE ON NUTRITION

• Diet Planning Principles
• Kilocalorie Control
• A calorie is a unit by which energy is measured
• A calorie is the amount of heat necessary to
  raise the temperature of one gram of water one
  degree centigrade
• A Kilocalorie (Calorie) is the amount of heat
  necessary to raise the temperature of one
  kilogram (1 liter) of water one degree centigrade

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PERSPECTIVE ON NUTRITION

• Diet Planning Principles
• Nutrient Density -- Provide high quality
  (relative to need) of one or several essential
  nutrients with a small quantity of kcalories
• Moderation -- Provide no unwanted constituent in
  excess.
• Variety -- Use different foods to obtain the same
  nutrients on different occasions

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PERSPECTIVE ON NUTRITION
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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS
• Revised 2005
• A federal statement of dietary guidance policy
• Is the basis of the food guide pyramid
• Intended for healthy children (aged two years
  and older) and adults

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS
• FOR THE GENERAL POPULATION (continued)
• ADEQUATE NUTRIENTS WITHIN CALORIE NEEDS
• Consume a variety of nutrient-dense foods and
  beverages within and among the basic food groups
  while choosing foods that limit the intake of
  saturated and trans fats, cholesterol, added
  sugars, salt, and alcohol.
• Meet recommended intakes within energy needs by
  adopting a balanced eating pattern, such as the
  U.S. Department of Agriculture (USDA) Food Guide
  or the Dietary Approaches to Stop Hypertension
  (DASH) Eating Plan.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS
• (continued)
• WEIGHT MANAGEMENT
• To maintain body weight in a healthy range,
  balance calories from foods and beverages with
  calories expended.
• To prevent gradual weight gain over time, make
  small decreases in food and beverage calories and
  increase physical activity.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS
• (continued)
• PHYSICAL ACTIVITY
• Engage in regular physical activity and reduce
  sedentary activities to promote health,
  psychological well-being, and a healthy body
  weight.
• To reduce the risk of chronic disease in
  adulthood Engage in at least 30 minutes of
  moderate-intensity physical activity, above usual
  activity, at work or home on most days of the
  week.
• For most people, greater health benefits can be
  obtained by engaging in physical activity of more
  vigorous intensity or longer duration.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (cont)
• PHYSICAL ACTIVITY (cont)
• To help manage body weight and prevent gradual,
  unhealthy body weight gain in adulthood Engage
  in approximately 60 minutes of moderate- to
  vigorous-intensity activity on most days of the
  week while not exceeding caloric intake
  requirements.
• To sustain weight loss in adulthood Participate
  in at least 60 to 90 minutes of daily
  moderate-intensity physical activity while not
  exceeding caloric intake requirements. Some
  people may need to consult with a healthcare
  provider before participating in this level of
  activity.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (continued)
• PHYSICAL ACTIVITY (cont)
• Achieve physical fitness by including
  cardiovascular conditioning, stretching exercises
  for flexibility, and resistance exercises or
  calisthenics for muscle strength and endurance.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (cont)
• FOOD GROUPS TO ENCOURAGE
• Consume a sufficient amount of fruits and
  vegetables while staying within energy needs. Two
  cups of fruit and 2½ cups of vegetables per day
  are recommended for a reference 2,000-calorie
  intake, with higher or lower amounts depending on
  the calorie level.
• Choose a variety of fruits and vegetables each
  day. In particular, select from all five
  vegetable subgroups (dark green, orange, legumes,
  starchy vegetables, and other vegetables) several
  times a week.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (cont)
• FOOD GROUPS TO ENCOURAGE (cont)
• Consume 3 or more ounce-equivalents of
  whole-grain products per day, with the rest of
  the recommended grains coming from enriched or
  whole-grain products. In general, at least half
  the grains should come from whole grains.
• Consume 3 cups per day of fat-free or low-fat
  milk or equivalent milk products.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (cont)
• FATS
• Consume less than 10 percent of calories from
  saturated fatty acids and less than 300 mg/day of
  cholesterol, and keep trans fatty acid
  consumption as low as possible.
• Keep total fat intake between 20 to 35 percent of
  calories, with most fats coming from sources of
  polyunsaturated and monounsaturated fatty acids,
  such as fish, nuts, and vegetable oils.
• When selecting and preparing meat, poultry, dry
  beans, and milk or milk products, make choices
  that are lean, low-fat, or fat-free.
• Limit intake of fats and oils high in saturated
  and/or trans fatty acids, and choose products low
  in such fats and oils.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (cont)
• CARBOHYDRATES
• Choose fiber-rich fruits, vegetables, and whole
  grains often.
• Choose and prepare foods and beverages with
  little added sugars or caloric sweeteners, such
  as amounts suggested by the USDA Food Guide and
  the DASH Eating Plan.
• Reduce the incidence of dental caries by
  practicing good oral hygiene and consuming sugar-
  and starch-containing foods and beverages less
  frequently.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (cont)
• SODIUM AND POTASSIUM
• Consume less than 2,300 mg (approximately 1
  teaspoon of salt) of sodium per day.
• Choose and prepare foods with little salt. At the
  same time, consume potassium-rich foods, such as
  fruits and vegetables.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (cont)
• ALCOHOLIC BEVERAGES
• Those who choose to drink alcoholic beverages
  should do so sensibly and in moderationdefined
  as the consumption of up to one drink per day for
  women and up to two drinks per day for men.
• Alcoholic beverages should not be consumed by
  some individuals, including those who cannot
  restrict their alcohol intake, women of
  childbearing age who may become pregnant,
  pregnant and lactating women, children and
  adolescents, individuals taking medications that
  can interact with alcohol, and those with
  specific medical conditions.
• Alcoholic beverages should be avoided by
  individuals engaging in activities that require
  attention, skill, or coordination, such as
  driving or operating machinery.

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PERSPECTIVE ON NUTRITION

• DIETARY GUIDELINES FOR AMERICANS (cont)
• FOOD SAFETY
• To avoid microbial foodborne illness
• Clean hands, food contact surfaces, and fruits
  and vegetables. Meat and poultry should not be
  washed or rinsed.
• Separate raw, cooked, and ready-to-eat foods
  while shopping, preparing, or storing foods.
• Cook foods to a safe temperature to kill
  microorganisms.
• Chill (refrigerate) perishable food promptly and
  defrost foods properly.
• Avoid raw (unpasteurized) milk or any products
  made from unpasteurized milk, raw or partially
  cooked eggs or foods containing raw eggs, raw or
  undercooked meat and poultry, unpasteurized
  juices, and raw sprouts.

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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Symbolizes a personalized approach to healthy
  eating and physical activity
• Designed to be simple
• Developed to remind consumers to make healthy
  food choices and to be active every day.

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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Activity -- represented by the steps and the
  person climbing them, as a reminder of the
  importance of daily physical activity.

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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Moderation -- represented by the narrowing of
  each food group from bottom to top.
• The wider base stands for foods with little or no
  solid fats or added sugars should be selected
  more often.
• The narrower top area stands for foods containing
  more added sugars and solid fats. The more active
  you are, the more of these foods can fit into
  your diet

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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Personalization -- is shown by the person on the
  steps, the slogan, and the URL. Find the kinds of
  amounts of food to eat each day at
  www.MyPyramid.gov

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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Proportionality -- shown by the different widths
  of the food group bands.
• The widths suggest how much food a person should
  choose from each group.
• The widths are just a general guide, not exact
  proportions. Check the Web site for how much is
  right for you.

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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Variety -- is symbolized by the 6 color bands
  representing the 5 food groups of the Pyramid and
  oils. This illustrates that foods from all groups
  are needed each day for good health

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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Gradual Improvement -- is encouraged by the
  slogan. It suggests that individuals can benefit
  from taking small steps to improve their diet and
  lifestyle each day.

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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Inside the pyramid -- make half your grains whole
• Eat at least 3 oz whole grain bread, cereal,
  crackers, rice, or pasta every day
• Look for whole before the grain name on the
  list of ingredients

Grains
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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Inside the pyramid -- vary your vegetables
• Eat more dark green veggies
• Eat more orange veggies
• Eat more dry beans and peas

Vegetables
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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Inside the pyramid -- focus on fruits
• Eat a variety of fruit
• Choose fresh, frozen, canned, or dried fruit
• Go easy on fruit juices

Fruits
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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Inside the pyramid -- know your fats
• Make most of your fat sources from fish, nuts,
  and vegetable oils
• Limit solid fats like butter, stick margarine,
  shortening, and lard

Fats
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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Inside the pyramid -- get your calcium-rich foods
• Go low fat or fat-free
• If you dont or cant consume milk, choose
  lactose free products or other calcium sources

Milk
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PERSPECTIVE ON NUTRITION

• FOOD GUIDE PYRAMID
• Inside the pyramid -- go lean on protein
• Choose low-fat or lean meats and poultry
• Bake it, broil it, or grill it
• Vary your choices -- with more fish, beans, peas,
  nuts, and seeds

Meat Beans
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PERSPECTIVE ON NUTRITION

• EXCHANGE LISTS
• Diet planning tools that organize foods by their
  proportions of carbohydrate, fat, and protein
• Sorts foods according to their energy-nutrient
  contents
• Foods on any single list can be used
  interchangeably
• Originally developed for people with diabetes

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• EXCHANGE LISTS

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PERSPECTIVE ON NUTRITION Nutrition
LabelsRequired Data

• Dietary fiber
• Sugars
• Protein
• Vitamin A
• Vitamin C
• Calcium
• Iron

• Total Calories
• Calories from fat
• Total fat
• Saturated fat
• Cholesterol
• Sodium
• Total carbohydrate

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PERSPECTIVE ON NUTRITION

• Nutrition Labels

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PERSPECTIVE ON NUTRITION

• Nutrition Labels -- Some Definitions
• Free. A product contains no amount of, or only
  trivial or "physiologically inconsequential"
  amounts of, one or more of these components fat,
  saturated fat, cholesterol, sodium, sugars, and
  Calories
• High. This term can be used if the food contains
  20 percent or more of the Daily Value for a
  particular nutrient in a serving.
• Good source. This term means that one serving of
  a food contains 10 to 19 percent of the Daily
  Value for a particular nutrient.

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PERSPECTIVE ON NUTRITION

• Nutrition Labels -- Some More Definitions
• Low. This term can be used on foods that can be
  eaten frequently without exceeding dietary
  guidelines for one or more of these components
  fat, saturated fat, cholesterol, sodium, and
  calories. Thus, descriptors are defined as
  follows
• low-fat 3 g or less per serving
• low-saturated fat 1 g or less per serving
• low-sodium 140 mg or less per serving
• very low sodium 35 mg or less per serving
• low-cholesterol 20 mg or less and 2 g or less of
  saturated fat per serving
• low-calorie 40 calories or less per serving.
• Synonyms for low include "little," "few," "low
  source of," and "contains a small amount of."

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PERSPECTIVE ON NUTRITION

• Nutrition Labels -- Some More Definitions
• Reduced. This term means that a nutritionally
  altered product contains at least 25 percent less
  of a nutrient or of calories than the regular, or
  reference, product. However, a reduced claim
  can't be made on a product if its reference food
  already meets the requirement for a "low" claim.
• Less. This term means that a food, whether
  altered or not, contains 25 percent less of a
  nutrient or of calories than the reference food.
  For example, pretzels that have 25 percent less
  fat than potato chips could carry a "less" claim.
  "Fewer" is an acceptable synonym.

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PERSPECTIVE ON NUTRITION

• Nutrition Labels -- Some More Definitions
• Light. This descriptor can mean two things
• First, that a nutritionally altered product
  contains one-third fewer calories or half the fat
  of the reference food. If the food derives 50
  percent or more of its calories from fat, the
  reduction must be 50 percent of the fat.
• Second, that the sodium content of a low-calorie,
  low-fat food has been reduced by 50 percent. In
  addition, "light in sodium" may be used on food
  in which the sodium content has been reduced by
  at least 50 percent.

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PERSPECTIVE ON NUTRITION

• WHAT IS NORMAL EATING?

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• WHAT IS NORMAL EATING?
• Internal regulation of food intake
• Freedom from food cravings and compulsions of
  eating
• Enjoying the food and the eating experience