1. Chapter 2 Lecture Outline Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display

2. Philosophy That Works “Consume a variety of foods balanced by a moderate intake of each food.” “Consume a variety of foods balanced by a moderate intake of each food.” Variety Variety –Choose different foods Balanced Balanced –Do not overeat any single type of food Moderation Moderation –Control portion size

3. Nutrient Density Nutrient Dense Nutrient Dense –Comparison of vitamin and mineral content with number of kcals Empty calories Empty calories

4. Comparison of Nutrient Density

5. Energy Density Comparison of kcal content with weight of food Comparison of kcal content with weight of food High-energy-dense foods High-energy-dense foods Low-energy-dense foods Low-energy-dense foods

6. States of Nutritional Health

7. Desirable Nutritional Health Intake meets body’s needs Intake meets body’s needs Body has a small surplus Body has a small surplus

8. Undernutrition Intake is below body’s needs Intake is below body’s needs Surpluses are depleted Surpluses are depleted Health declines Health declines Metabolic processes slow or stop Metabolic processes slow or stop Subclinical deficiency Subclinical deficiency Clinical symptoms Clinical symptoms

9. Overnutrition Intake exceeds body’s needs Intake exceeds body’s needs Short term Short term –Few symptoms Long term Long term –Serious conditions –Obesity Abuse of supplements Abuse of supplements www.shapeup.org www.shapeup.org www.shapeup.org

11. Measuring Nutritional State Anthropometric Anthropometric Biochemical Assessment Biochemical Assessment Clinical Assessment Clinical Assessment Dietary Assessment Dietary Assessment Economic Assessment Economic Assessment

12. Measuring Nutritional State

13. Limitations of Nutritional Assessment Delayed symptoms and signs Delayed symptoms and signs Symptoms due to different causes Symptoms due to different causes

14. Healthy Habits to Adopt Consume a healthy diet Consume a healthy diet Control your weight Control your weight Drink alcohol in moderation (optional) Drink alcohol in moderation (optional) Exercise > 30 minute a day Exercise > 30 minute a day Don’t smoke Don’t smoke

15. Guidelines For Planning Healthy Diets:

16. The Food Guide Pyramid Translates science into practical terms Translates science into practical terms Helps people meet nutritional needs Helps people meet nutritional needs –For carbohydrate, protein, fat, vitamins, & minerals Suggests a pattern of food choices Suggests a pattern of food choices Incorporates foundations of healthy diet: Incorporates foundations of healthy diet: –Variety, balance, moderation

20. The Food Guide Pyramid Not for children under the age of 2 Not for children under the age of 2 Each food is deficient in at least one essential nutrient Each food is deficient in at least one essential nutrient Variety is the key Variety is the key Calorie and nutrient content may vary within a food group Calorie and nutrient content may vary within a food group

21. Using the Pyramid Choose low-fat/non-fat options Choose low-fat/non-fat options Include plant proteins several times a week Include plant proteins several times a week Include dark green vegetable every day Include dark green vegetable every day Include vitamin C-rich food every day Include vitamin C-rich food every day Choose whole-grain products Choose whole-grain products Include plant oils daily Include plant oils daily Eat fish at least twice a week Eat fish at least twice a week

22. Number of Calories 18 tsp12 tsp6 tspTotal sugar 937353Total fat 765Meat 2-3 Milk 432Fruit 543Veg 1196Bread 2800 kcal2200 kcal1600 kcalEnergy

23. Evaluating Our Average Diet Does not meet the recommended servings Does not meet the recommended servings Consumes only 1-2 fruits/day Consumes only 1-2 fruits/day –(vs. 2-4 servings recommended) Consumes only 2-3 vegetables/day Consumes only 2-3 vegetables/day –(vs. 3-5 recommended) Excessive in fats, oils, & sweet foods Excessive in fats, oils, & sweet foods

24. How Does Your Diet Rate? www.usda.gov/cnpp www.usda.gov/cnpp www.usda.gov/cnpp www.forcevbc.com/good/food.htm www.forcevbc.com/good/food.htm www.forcevbc.com/good/food.htm

25. The Dietary Guidelines Another tool for menu planning

26. The Dietary Guidelines for Americans Published by USDA and DHHS Published by USDA and DHHS Created to promote: Created to promote: –Optimal nutrient intakes and diet composition –Adequate vitamin and mineral intakes Reduce the risk of chronic diseases Reduce the risk of chronic diseases Intended for healthy children (>2 yrs) and adults Intended for healthy children (>2 yrs) and adults

27. Aim for Fitness Aim for a healthy weight Aim for a healthy weight –BMI –Waist circumference Be physically active each day Be physically active each day –>30 minutes a day, most days of the week

28. Build a Healthy Base Let the pyramid guide your food choices Let the pyramid guide your food choices Choose a variety of grains daily, especially whole grains Choose a variety of grains daily, especially whole grains Choose a variety of fruits and vegetables daily Choose a variety of fruits and vegetables daily Keep foods safe to eat Keep foods safe to eat

29. Choose Sensibly Chose a diet low in saturated fat and cholesterol; moderate in total fat Chose a diet low in saturated fat and cholesterol; moderate in total fat Moderate your intake of sugars Moderate your intake of sugars Choose and prepare foods with less salt Choose and prepare foods with less salt If you drink alcoholic beverages, do so in moderation If you drink alcoholic beverages, do so in moderation

30. Using of the Dietary Guidelines Consider your state of health Consider your state of health Differences in genetic background Differences in genetic background There is no ‘optimal’ diet There is no ‘optimal’ diet

32. Advice from the American Dietetic Association Be realistic, make small changes Be realistic, make small changes Be adventurous, try new foods Be adventurous, try new foods Be flexible, balance sweets and fatty foods with physical activities Be flexible, balance sweets and fatty foods with physical activities Be sensible, watch portions Be sensible, watch portions Be active daily Be active daily

33. Nutrient Standards and Recommendations

34. Dietary Reference Intake (DRI) Ongoing and collaborative effort Ongoing and collaborative effort Health Canada and the Food and Nutrition Board of the Institute of Medicine (US) Health Canada and the Food and Nutrition Board of the Institute of Medicine (US)

35. RDAs AIs DRIs EERs ULs

36. Standards Under the DRI

37. The Recommended Dietary Allowances “Recommended intakes of nutrients that meet the needs of almost all healthy people of similar age and gender”---- the Food and Nutrition Board of the National Academy of Sciences “Recommended intakes of nutrients that meet the needs of almost all healthy people of similar age and gender”---- the Food and Nutrition Board of the National Academy of Sciences

39. Scientific Research

42. Studies Laboratory animal experiments Laboratory animal experiments Human studies Human studies Case-control study Case-control study Double-blind study Double-blind study Peer Review Peer Review Follow-up studies Follow-up studies

43. Standards For Food Labeling DRIs are gender and age specific DRIs are gender and age specific FDA developed the Daily Values FDA developed the Daily Values Generic standard used on food labels Generic standard used on food labels Allow for comparison Allow for comparison

44. DRV for 2000 kcal Food Component DRV 2000 kcal Fat < 65 g < 65 g Saturated Fat < 20 g < 20 g Protein 50 g 50 g Cholesterol < 300 mg < 300 mg Carbohydrate 300 g 300 g Fiber 25 g 25 g Sodium < 2400 mg < 2400 mg Potassium 3500 mg 3500 mg

45. Nutrition Facts

46. What’s on the Food Label? Product name Product name Manufacturer’s name and address Manufacturer’s name and address Uniform serving size Uniform serving size Amount in the package Amount in the package Ingredients in descending order by weight Ingredients in descending order by weight Nutrient components Nutrient components

47. What Food Requires a Label? Nearly all packaged foods and processed meat products Nearly all packaged foods and processed meat products Health claims Health claims Fresh fruit, vegetable, raw single ingredient meal, poultry, fish are voluntary Fresh fruit, vegetable, raw single ingredient meal, poultry, fish are voluntary

48. What is Not Required on a Label? % Daily Value for protein (for foods intended for 4 yrs. or older) % Daily Value for protein (for foods intended for 4 yrs. or older) Protein deficiency is rare Protein deficiency is rare Procedure to determine protein quality is expensive Procedure to determine protein quality is expensive

49. Health Claims Allowed on Food Labels Relating to Osteoporosis Osteoporosis Some cancer Some cancer Cardiovascular disease Cardiovascular disease Hypertension Hypertension Neural tube defects Neural tube defects Tooth decay Tooth decay Stroke Stroke Use of “may” or “might” Use of “may” or “might”

50. Comparative and Absolute Nutrient Claims Sugar (free, no added) Sugar (free, no added) Calories (free, low) Calories (free, low) Fiber (high, food source, added) Fiber (high, food source, added) Fat (free, low, reduced) Fat (free, low, reduced) Cholesterol (free, low, reduced) Cholesterol (free, low, reduced) Sodium (free, low, light) Sodium (free, low, light)

51. Claims Fortified/enriched Fortified/enriched Healthy Healthy Light, lite Light, lite Diet Diet Good source Good source Organic Organic Natural Natural

52. Poor Nutrition Advice Quick fix Quick fix Warnings of danger Warnings of danger Sounds too good to be true Sounds too good to be true Simplistic conclusions Simplistic conclusions Recommendations based on single study Recommendations based on single study Dramatic statements Dramatic statements Lists “good” and “bad” foods Lists “good” and “bad” foods Selling a product Selling a product Studies published without peer review Studies published without peer review Studies that ignore differences among individuals or groups Studies that ignore differences among individuals or groups

53. Good Nutrition Advice Physicians Physicians Registered Dietitian Registered Dietitian –www.eatright.org/find/html –www.dietitians.ca

54. Dietary Supplements

55. Dietary Supplement Health and Education Act (DSHEA) 1994 Dietary Supplement Health and Education Act (DSHEA) 1994 –Classified vitamins, minerals, amino acids and herbal remedies as foods Can be marketed in US without FDA approval if: Can be marketed in US without FDA approval if: –Reasonably safe –Product must be labeled as a dietary supplement

57. Evaluating Claims www.eatright.org www.eatright.org www.eatright.org www.acsh.org www.acsh.org www.acsh.org www.quackwatch.com www.quackwatch.com www.quackwatch.com www.ncahf.org www.ncahf.org www.ncahf.org www.dietary-supplements.info.nih.gov www.dietary-supplements.info.nih.gov www.dietary-supplements.info.nih.gov www.fda.gov www.fda.gov www.fda.gov www.navigator.tufts.edu www.navigator.tufts.edu www.navigator.tufts.edu