2. Ten Leading Causes of Death in the U.S. (2000) RankCause of death 1 2 3 4 5 6 7 8 9 10 Heart disease Cancer Stroke Lung diseases Accidents Diabetes Pneumonia/influenza Alzheimer’s disease Kidney disease Septicemia Causes in which diet plays a part Causes in which alcohol plays a part

3. Ten Leading Causes of Death in the U.S. (1900) Rank Cause of death 1 2 3 4 5 6 7 8 9 10 Pneumonia/influenza Tuberculosis Diarrhea and enteritis Heart disease Stroke Nephritis Accidents Cancer Diphtheria Meningitis Causes in which diet plays a part Causes in which alcohol plays a part

4. Some Definitions l Nutrition = science of food and its use by the body l Nutrient = chemical substance within food that is an essential component of the diet l Homeostasis = dynamic equilibrium of the internal environment of the body l Precursor = substance needed to produce something else

5. Review l 6 classes of nutrients l Dietary standards »RDAs »DRIs l Dietary guidance »Dietary Guidelines »MyPyramid »Food Label l Nutrient density

6. Dietary Standards l Recommended Dietary Allowances = “ “levels of intake of essential nutrients considered by the Food and Nutrition Board to be adequate to meet the known nutritional needs of practically all healthy persons” (since then) 1941: first Food and Nutrition Board of the National Research Council met 1943: first publication of the RDAs

7. RDAs l guide for population groups l set for various age/gender groupings + pregnancy/lactation l adequate for: »practically all... »...healthy people l set at a level intended to provide a safety margin: mean + 2 SDs l consideration given to amounts lost in cooking, difficulties in absorption, etc.

8. 50% +2 SD 97.5%

9. “Politics” of the RDAs l 1985 RDAs were never published! l 1989 RDAs were not controversial l 1993 RDA committee was charged to consider: »Should chronic disease prevention be considered? »Should recommendations be given as ranges? »Is there enough information to set RDAs for older people? »What about CHO, fiber, fat?

10. Dietary Reference Intakes (DRIs) l Extension of historical RDAs to include _____________________ l Include recommendations to ___________________ l Developed by the U.S. and Canada l Released in a series of 7 reports (turned out to be 6)

11. DRI reports l Ca, P, Mg, vitamin D, F (1997) l B vitamins and choline (1998) l antioxidants (2000) l micronutrients (2001) l energy, macronutrients, fiber, and cholesterol (2002/2005) l electrolytes and water (2005)

12. DRI Values l _________________ ____________(EAR) l Recommended Dietary Allowance (RDA) l ______________(AI) l _________________ _____________(UL) l 50% l goal l goal when no RDA l upper safe intake!

13. l Consumer guidance »Dietary Guidelines »MyPlate »F&V: More Matters l Diet analysis »MyPlate l Food composition info »USDA food comp on-line »http://www.ars.usda.gov/nutrientdatahttp://www.ars.usda.gov/nutrientdata l Food labels Tools for Eating Well

15. l Build a healthy plate l Cut back on foods high in solid fats, added sugars, and salt l Eat the right amount of calories for you l Be physically active your way »Use food labels to help you make better choices Dietary Guidelines (7th edition, 2010)

16. www.myplate.gov

17. l Adequate Nutrients within Calorie Needs l Weight Management l Physical Activity l Food Groups to Encourage l Fats l Carbohydrates l Sodium and Potassium l Alcoholic Beverages l Food Safety Dietary Guidelines (6th edition, 2005)

18. What is a serving? See Size Up Your Servings in Oncourse Resources folder

19. How to choose wisely l Choose _______________dairy l Choose high-protein vegetables (legumes) several times a week »also high in ____ and ________ l Include a vitamin A-rich vegetable and a vitamin C-rich fruit daily »also high in l Choose whole grains often »“Make half your grains whole”

20. 5-A-Day for Better Health Now Fruits and Vegetables: More Matters http://www.fruitsandveggiesmorematters.org/

21. The “Nutrition Facts” Food Label l Food label reform mandated by 1990 Nutrition Labeling & Education Act (NLEA) l Implemented by May 1994 l Primary responsibility of FDA; USDA regulates meat, poultry l Purpose is to help consumers compare foods

22. Key points l serving sizes standardized l servings given in household measures (and metric units) l content descriptors defined by FDA l only approved health claims allowed l information on fat, sodium, kcalories, and fiber required

23. Health Claims l Claim must meet FDA requirements l Can only use “may” or “might” in discussing the food-disease relationship l Must state that other factors play a role in disease development

24. Health Claims Approved (Jan. 2005) l Calcium / osteoporosis l Fat / cancer l Saturated fat and cholesterol / heart disease l Fiber-containing grains, fruits, vegetables / cancer l Fiber-containing grains, fruits, vegetables / risk of heart disease l Sodium / hypertension l Fruits and vegetables / cancer l Folic acid / neural tube defects l Soluble fiber from whole oats, oatmeal, or psyllium / risk of heart disease l Sugar alcohols / tooth decay l Soy protein / coronary heart disease l Plant sterols and stanols / coronary HD l Potassium / HBP and stroke l Soy protein and nuts / heart disease

25. Food Label Math l # of servings l serving size l Calories: Total, from fat »figure % Calories from fat l Daily Values (DVs) »% DV (based on 2000 kcal)

26. Nutrient Density l Comparison of the nutrients a certain food provides in relation to the Calories the food provides l Use the concept to compare one food to another