1. NS270: N UTRITIONAL A SSESSMENT AND M ANAGEMENT Unit 1: Standards for Nutrient Intake

2. W ELCOME TO C LASS !  Instructor: Melinda Boyd, MPH, RD

3. E XPECTATIONS Syllabus Text Books Course Policies Seminar Discussion Boards Initial Post by Saturday 2 other posts to respond to classmates Do not post ahead on the board, but you may work ahead by using a Word Doc, then copy and paste when the new unit starts

4. Q UESTIONS ? At this time are there any questions on the course, expectations or the syllabus?

5. W HAT TO DO THIS WEEK ? Read Chapter 2 in Lee text Read Summary of Major Dietary Recommendations (DocSharing) Print out and review Syllabus Introduction of students and instructor Participate in Discussion Participate in Seminar

6. W HAT DOES THE TERM N UTRITION MEAN TO YOU ?

7. U NIT 1: S TANDARDS FOR NUTRIENT INTAKE Early Nutrition Science Lind and Scurvy Carl Voit and energy needs Wilber Olin Atwater and American needs Edward Smith and the economics of a healthy diet

8. N UTRITION S CIENCE D EVELOPMENT Early 1900’s Increased learning in micronutrients Reviewed previous guidelines for calories and Macronutrients Protein needs decreased Changes during war time 1935 Dietary Recommendations

9. R ECOMMENDED D IETARY A LLOWANCES (RDA) 1941 first edition, updated every 5 years, with final edition in 1989 Nutrient levels based on research to meet the needs adequately for most healthy people in a group Large margin of safety of account for variations within groups Still aim to prevent deficiency even though this is less of a concern as we move towards chronic disease prevention Table 2.1 for selected nutrients

10. D IETARY R EFERENCE I NTAKES (DRI) Define the following: Estimated Average Requirement (EAR) Recommended Dietary Allowance (RDA) Adequate Intake (AI) Tolerable Upper Intake Level (UL) Estimated Average Requirement (EAR) Two roles of DRIs: Assessing nutrient intakes and Planning nutrient intakes

11. M ACRONUTRIENT NEEDS Acceptable Macronutrient Distribution Ranges Fat 20-35% Carbohydrate 45-65% Protein 10-35% Balanced diet Diet should be individualized, not one size fits all Aimed at preventing chronic disease

12. N UTRITION G UIDELINES  What’s on the Food Label?  Product name  Manufacturer’s name and address  Uniform serving sizes & household measures  Amount in the package  Ingredients in descending order by weight  Nutrient components (required): total calories, calories from fat, total fat, sat fat, trans fat, cholesterol, sodium, total carbohydrate, fiber, sugar, protein, vitamin A, vitamin C, calcium, and iron. Understanding the Food Label: http://www.fda.gov/food/labelingnutrition/consumerinfor mation/ucm078889.htm http://www.fda.gov/food/labelingnutrition/consumerinfor mation/ucm078889.htm

14. P RODUCT L ABEL E XAMPLES Please share information about some of the labels found on food products in your home or that you have looked at in the grocery store.

15. N UTRITION G UIDELINES Dietary Guidelines for Americans Started 1980, and updated every 5 years http://www.health.gov/dietaryguidelines/ Categories with key recommendations under each Aimed at nutrition and physical activity Science based guidelines Table 2.15 for Summary of Major Dietary Recommendations

16. N UTRITION G UIDELINES % Daily Value FDA developed the % Daily Values: based on 2,000 calories Generic standard used on food labels Allow for comparison 20% or more= High source 10-19%= Good source 0-5%= Low source

17. %DV: L IMIT T HESE N UTRIENTS The goal is to stay BELOW 100% of the DV for each of these nutrients per day: Total Fat Saturated Fat Trans Fat Cholesterol Sodium

18. %DV: G ET E NOUGH OF T HESE N UTRIENTS Try to get 100% of the DV for each of these nutrients each day: Dietary Fiber Vitamin A Vitamin C Calcium Iron

19. N UTRIENT D ENSITY Nutrient Rich Foods www.nutrientrichfoods.orgwww.nutrientrichfoods.org Nutrient composition in relation to the calories or energy provided by the serving of food Can you give some examples of a high nutrient dense food and then a similar food that is low in nutrient density?

20. N UTRITION G UIDELINES WWW. MYPYRAMID. GOV WWW. MYPYRAMID. GOV

21. N UTRITION G UIDELINES Exchange Lists Each food group has specific nutrition values. This makes a food fit into a food group. This is why a milk is a milk and a fruit is a fruit and a meat is a meat. Each group on the list will have the total number of calories per serving and grams of macronutrients per serving. This is the same number for EVERY food in the group in the proper serving size. The serving sizes are precise. Table 2.21 in the text Sample Lunch might include: 2 lean meats, 2 starches, 1 fruit, 1 vegetable, 1 fat free milk, and 1 fat. This would provide 480 calories and 57 grams of carbohydrate, 28 grams of protein, 11 grams of fat

22. F OOD FOR T HOUGHT Sometime during the week look at some food labels: Compare 2 of the same food but from different companies Compare 1 regular product with the lower fat product from the same company Compare a regular candy bar with the sugar free version Compare the calories, fat, saturated fat, carbohydrate and sugars. Also compare the serving size.

23. W EBLINKS : www.mypyramid.gov http://www.health.gov/DietaryGuidelines/ http://www.cfsan.fda.gov/label.htmlhttp://www.cfsan.fda.gov/label.html (FDA food labeling and nutrition) www.nutrientrichfoods.org Also see the webliography for additional sites