Principles of Nutrition Unit 4 Seminar SC115 Principles of Nutrition Unit 4 Seminar October 19th term, 2011

What is your favorite spice? Opening Poll What is your favorite spice?

Welcome! Agenda Minutes Opening 5 Student Questions 10 Review Unit 3 15 Preview Unit 5 Wrap Up

Great job on your fiber paper and diabetes discussion boards! Announcements Great job on your fiber paper and diabetes discussion boards! No discussion this week but remember for future: Post 1st by Saturday & 2 responses by Tuesday. Write clearly with minimal grammatical errors. Use spell-check! Answer all questions carefully.

Student Preparation and Questions Prior to attending the live seminar, or reviewing the seminar recording, complete the following tasks: Check your grades and think about your performance in the previous unit: Where did you do well and where did you struggle? What would help you do even better in the current unit? Read the current unit Overview and Seminar pages. Read the current unit recommended textbook pages. Write down at least two questions you would like answers to in the seminar. CHAT: Type one of your questions into the chat window.

UNIT 3 Review: Survey Summary Between Week 1 and 3, on average for all sections: The perceived value of the course stayed high Confidence declined only slightly Positivity rose slightly = Unit 1 = Unit 3

UNIT 3 Review: Carbohydrates - Macronutrients I Overview (including Survey) Seminar Discussion Consider how having diabetes could affect your life and how our eating habits affect risk for the disease. Lesson 1 Substitute healthier foods based on carbohydrate (simple vs. complex) 1-2 hrs. Lesson 2 Decide if daily intake meets recommended calorie percentage from carbohydrates 1-2 hrs. Lesson 3 Look up articles and summarize evidence that dietary fiber helps prevent disease 3-4 hrs.

UNIT 3 Review: Lesson 1 Practice (Item 1) 1. Substitute healthier foods based on carbohydrate (simple vs. complex) Classify each carbohydrate-source food as high in simple or complex carbohydrates. Compute the percentage of carbohydrate from sugars if needed. You have volunteered to help with a Nutrition Fair at the local elementary school. Having been assigned to work in the Carbohydrates Booth, your job is to help people attending the fair identify foods high in simple and complex carbohydrates. Q: Is this food higher in simple or complex carbohydrates? A: Complex (Its percent of carbohydrate from sugars is (2/29) X 100 = 7 percent) Is this food higher in simple or complex carbohydrates? Simple Complex

UNIT 3 Review: Lesson 2 Prepare 2. Decide if daily intake meets recommended calorie percentage from carbohydrates These steps can be used to compute the percent of calories from carbohydrates for a single food item, for a meal, or a daily intake. Find the total amount of carbohydrates If needed, convert grams of carbohydrate to calories by multiplying the total carbohydrate grams by 4 Divide the number of calories from carbohydrate by the number of total calories and multiply by 100 Find the number of total calories Computing Percent of Calories from Carbohydrate Step 2 Step 3 Step 4 Step 1

UNIT 3 Review: Lesson 2 Practice (Set 2) 2. Decide if daily intake meets recommended calorie percentage from carbohydrates Your friend has been tracking the foods she eats and wants your opinion. She tells you that her recommended daily calories is 2200, and yesterday she consumed 120 grams of carbohydrates. Decide if your friend’s intake from yesterday meets the guidelines for percent of calories from carbohydrate. Is your friend’s diet from yesterday within the guidelines for percent of calories from carbohydrate? Yes No Q: Is your friend’s diet from yesterday within the guidelines for percent of calories from carbohydrate? A: No. Reason: Her percent of calories from carbohydrate is below 45% (She consumed 120 X 4 = 480 calories from carbohydrate yesterday. Her percent of calories from carbohydrates is 480/2200 X 100 = 22 percent, which is below the guideline of 45-65%.) Her percent of calories from carbohydrate is between 45-65% Her percent of calories from carbohydrate is below 45% Her percent of calories from carbohydrate is above 65%

UNIT 3 Review: Lesson 3 Perform 3. Look up articles and summarize evidence that dietary fiber helps prevent disease Follow instructions in the Perform Activity document: Read two articles. Select one article to summarize using the summary template. Submit your completed summary to the Dropbox. Review

UNIT 3 Review: Lesson 3 Practice 3. Look up articles and summarize evidence that dietary fiber helps prevent disease In the Practice, read the student’s article summary. Score it using the scoring guide. Compare your scoring of the summary to the expert’s scoring.

UNIT 4: Fats - Macronutrients II Overview Seminar Discussion No discussion in this unit. Lesson 1 Substitute healthier foods based on amount and type of fat content 1-2 hrs. Lesson 2 Decide if daily intake meets recommended calorie percentage from fats 1-2 hrs. Lesson 3 Analyze fat content and create a healthier diet plan within dietary guidelines for amount and type of fat 4-7 hrs.

Foods High in Saturated Fat Healthier Foods: Lower Saturated Fat UNIT 4: Lesson 1 Prepare 1. Substitute healthier foods based on amount and type of fat content Saturated and Trans Fats Because saturated and trans fats are the most likely types of fats to increase one’s risk of heart disease, professionals recommend reducing intake of saturated fats and keeping trans fat out of one’s diet as much as possible. Foods High in Saturated Fat Healthier Foods: Lower Saturated Fat

Drizzle with Fat Healthier Fats Less Healthy Fats Olive, canola oil; low fat/fat free margarines, mayo, salad dressings Nuts, seeds, avocados Fatty fish (salmon, tuna, mackerel) Less Healthy Fats High fat meats (bologna, sausage, bacon, etc) Solid fats (shortening, butter) Whole milk dairy (whole milk and cheese) Fried foods (French fries, chips)

UNIT 4: Lesson 1 Practice (Set 1) 1. Substitute healthier foods based on amount and type of fat content Rank order these snack chips by amount of saturated fat from least to most. 1. Plain Corn Chips (1g) 2. Sour Cream and Onion Potato Chips (2g) 3. Salted Potato Chips (3g)

UNIT 4: Lesson 1 Practice (Set 2) 1. Substitute healthier foods based on amount and type of fat content

UNIT 4: Lesson 2 Prepare Computing Percent of Calories from Fat 2. Decide if daily intake meets recommended calorie percentage from fats Computing Percent of Calories from Fat Find the number of calories from fat Divide the number of calories from fat by the number of total calories STEP 1 Find the number of total calories STEP 2 STEP 3 NOTE: To convert the number from Step 3 to a percentage, multiply it by 100.) This procedure can be used to compute the percent of calories from fat for a single food item, a meal, or a daily intake.

UNIT 4: Lesson 2 Practice (Set 1) 2. Decide if daily intake meets recommended calorie percentage from fats What is the percentage of calories from fat? 19 calories from fat / 157 total calories = 12% Is this low fat? Maple & Brown Sugar Instant Oatmeal Q: What is the percent of calories from fat for this food? A: 12. The percent of calories from fat is 19/157, which is 12%.

UNIT 4: Lesson 2 Practice (Set 2) 2. Decide if daily intake meets recommended calorie percentage from fats A friend has been tracking her calorie intake and wants your help. She tells you that her recommended daily intake is 2000 calories, and yesterday she consumed 620 calories from fat. MATH: 620 calories from fat /2000 total calories = 31% calories from fat Is your friend’s daily intake within the guidelines for percent of calories from fat? Yes No Q: Is your friend’s daily intake within the guidelines for percent of calories from fat? A: Yes. Reason: Her percent of calories from fat is between 20-35% Her percent of calories from fat is between 20-35% Her percent of calories from fat is below 20% Her percent of calories from fat is above 35%

Watch the Prepare demonstration! UNIT 4: Lesson 3 Prepare 3. Analyze fat content and create a healthier diet plan within dietary guidelines for fat Steps for Changing Fat Consumption Steps for Comparing Fat Intake to Guidelines Steps for Choosing Healthier Foods Create the Actual vs Recommended Intakes report Find the recommended calories from fat Find the actual calories from fat Determine if too many/too few calories came from fat Find the actual calories from saturated fat Determine if too many calories came from saturated fat Find the actual grams from trans fat Create the Calories from SatFat and Trans Fat reports Examine the trans fats Examine the saturated fats Remove or replace the foods that are the most unhealthy in regards to trans fats and saturated fats Create a new Actual vs Recommended Intakes report Evaluate the trans fat, saturated fat and total fats to see if changes still need to be made Since we are using the MyDietAnalysis tool, we will not have to calculate percentages as we did in previous lessons. The software tool does these calculations for us. The recommended amounts in the reports reflect the guidelines for fat intake. Watch the Prepare demonstration!

UNIT 4: Lesson 3 Practice 3. Analyze fat content and create a healthier diet plan within dietary guidelines for fat The 7 Practice items step you through what you will do in the Perform activity using the MyDietAnalysis software.

UNIT 4: Lesson 3 Perform Introduction 3. Analyze fat content and create a healthier diet plan within dietary guidelines for fat Introduction In this Perform section, you will show your ability to do three tasks: Determine whether the foods you ate during a given day provide the right amount of fat. Determine whether the foods you ate during that day contain more trans fat and saturated fats than are healthy. Modify your daily diet to meet the guidelines for fat intake. You will use the MyDietAnalysis software to complete these tasks. Click here to view the instructions. Click here to view the Scoring Guide for this Perform activity. You will submit your completed work to your instructor via the DropBox. This activity is worth 55 points toward your grade. This activity will take approximately 1 hour to complete.

UNIT 4: Tips for Success Complete the lesson activities in sequence to prepare for the Lesson 3 Perform activity. Read the Lesson 3 Perform instructions and scoring guide carefully to get all your points. Use your unit checklist to track your completion of tasks. Complete assignments on time to avoid losing valuable points.

UNIT 5 Preview: Proteins - Macronutrients III Overview Seminar Discussion Does fast food contribute to obesity? Is obesity a “personal responsibility”? An environmental issue? Do movies and lawsuits impact fast food companies? Is that an appropriate way to bring about change? Lesson 1 Decide if a daily intake meets recommendations for protein 1-2 hrs. Lesson 2 Analyze protein intake and create a healthier diet plan within dietary guideline for amount of protein 1-2 hrs.

UNIT 5 Preview: Lesson 1 Prepare 1. Decide if a daily intake meets recommendations for protein Jessica weighs 145 lbs. and consumed 80 grams of protein.

UNIT 5 Preview: Lesson 1 Practice (Set 1 - Q1) 1. Decide if a daily intake meets recommendations for protein Sarah weighs 135 lbs. and consumed 58 grams of protein. How many kilograms does Sarah weigh? 135 X 0.45 = 61kg 135 X 2 = 270kg 135 X 0.08 = 11kg 135 X 0.8 = 108kg 61kg

UNIT 5 Preview: Lesson 1 Practice (Set 1 - Q2) 1. Decide if a daily intake meets recommendations for protein Q1. How many kilograms does Sarah weigh? Answer: 135 X 0.45 = 61kg How many grams of protein should Sarah consume daily? 61 X .45 = 28 61 X 4.5 = 275 61 X 0.8 = 49 61 X 0.85 = 7.9 49

UNIT 5 Preview: Lesson 1 Practice (Set 1 - Q3) 1. Decide if a daily intake meets recommendations for protein Q1. How many kilograms does Sarah weigh? Answer: 135 X 0.45 = 61kg Q2. How many grams of protein should Sarah consume daily? Answer: 61 X 0.8 = 49 Did Sarah’s protein consumption meet the recommendations? Yes No No. She ate too much protein. (58 – 49 = 9) 61 X 0.8 = 49 61 X 4.5 = 275

UNIT 5 Preview: Lesson 2 Prepare 2. Analyze protein intake; create healthier plan within guideline for amount of protein Modifying a Daily Diet to Meet the Guidelines STEP 1: Determine how many grams of protein should be consumed (refer to lesson 1). STEP 2: Determine how many grams of protein were consumed and compare the actual to the recommended to determine whether too much, too little or the right amount of protein was consumed. STEP 3: If changes to the diet need to be made, add, remove or replace foods until the diet meets the guidelines.

UNIT 5 Preview: Lesson 2 Prepare (Step 1 and 2) 2. Analyze protein intake; create healthier plan within guideline for amount of protein STEP 1: Rebecca weighs 140 lbs. or 63kg (140 X 0.45 = 63). She is an endurance athlete (nonvegetarian) and should consume between 76 (63 X 1.2 = 76) and 88 (63 X 1.4 = 88) grams of protein each day. STEP 2: A review of her diet shows that she actually consumed 104 grams of protein which is 16 to 28 grams above the recommendation. Meal Food Grams of Protein

UNIT 5 Preview: Lesson 2 Prepare (Step 3) 2. Analyze protein intake; create healthier plan within guideline for amount of protein STEP 3: Changes need to be made in her diet to reduce her protein intake by 16-28 grams. Meal Food Grams of Protein

Protein recommendations: 10-35% total calorie needs Most adults: 0.8 g/kg body wt Endurance athletes: 1.2-1.4 g/kg Strength athletes: 1.6-1.7 g/kg Vegetarian endurance 1.3-1.5 Veg strength 1.71.8 Example: 34

UNIT 5 Preview: Tips for Success Complete the lesson activities in sequence to prepare for the Lesson 2 Perform activity. Complete the entire sequence of questions within each item to receive full credit. Make sure you are able to successfully complete the Practice items before attempting the Perform items. Complete assignments on time to avoid losing valuable points.

Have a great week! Wrap Up Poll Question Agenda Minutes Opening 5  Student Questions 10  Review Unit 3 View Unit 4 15  Preview Unit 5 Wrap Up Poll Question How many of you still have questions? Yes No Post your questions in “Course Questions” discussion board Have a great week! (Link in Course Home menu)