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WSU - NFS 2030 - Class Notes - Week 3

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WSU - NFS 2030 - Class Notes - Week 3

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background image Continuation of Chapter 2 Notes… Past and Present U.S. Food Recommendations I. 1894: USDA recommended protein, fat, carbohydrate, and “mineral 
matter” amounts
II. 1917: “How to Select Foods” food guide set five food groups- meat and
milk, cereals, vegetables and fruits, fats and fatty foods, sugar and 
sugary foods
III. 1940s: Food and Nutrition board established Recommended Dietary 
Allowances (RDAs) for specific amounts of nutrients
a. WWII, gigantic conflict; a lot of resources had to be managed,  they needed a healthy workforce and healthy people to fight IV. 1956: The Basic Four V. 1979: Hassle-Free Daily Food Guide VI. 1984: The Food Wheel VII. 1992: The Food Guide Pyramid VIII. 2005: MyPyramid IX. 2011: MyPlate Nutrition Guidelines Timeline I. 1956: fruit and veggies were combined into one food group II. 1979: 7 groups now instead of four III. 1984: different widths to pie wedges, proportionality (you should get 
certain amounts of things more than others)
IV. 1992: still have proportionality, gave the idea that there was a 
hierarchy of foods
V. 2005: redistributed portions MyPlate Educational Tool I. Online educational tool a. www.choosemyplate.gov II. Guides users through diet planning a. Gives a representation of how your plate should look when you  are making it yourself for an average meal b. Tool to help people guide their foods and meal planning i. What you are shooting for on a daily basis, on the typical  2,000 calories a day c. A lot of adaptability to dietary patterns III. Flexibility of the USDA Food Patterns a. Mixed dishes
b. National and cultural foods
c. Vegetarians
MyPlate Food Groups I. Grains (6 ounces) II. Vegetables (2 ½ cups)
background image III. Fruits (2 cups) IV. Dairy (3 cups) V. Protein (5 ½ ounces) VI. Decent scientific evidence behind these dietary guidelines such as 
MyPlate and the Healthy Eating Plate
What should I eat? I. Balance calories to maintain weight a. Keep track of calories -> make sure you get enough, but don’t  overshoot II. Increase foods that promote health a. Make tweaks in what you are eating to optimize the approach to  eating III. Limit nutrients that increase health risks a. Added sugars and processed meats Portion Distortion I. Over time, especially in the fast food industry, the cost of food went 
down so larger portions of food could be offered for the same price
Controlling Portion Sizes at Home and Away I. Portion sizes may be difficult to judge a. Restaurant’s portions have no standards
b. Behavioral psychology
i. Smaller plate that looks full vs larger plate -> you’ll eat  until the food is gone on both plates II. Tips on weights and measures a. Buy smaller bowls
b. Dining out trends
c. Take time and practice to be able to eye the correct portions
III. Greater portion of food budget spent on meals away from home a. Try and make eating out more of a special event A Shift Toward Colossal Culture I. Serving sizes used to be much smaller II. Increase in calories is linked to the increase in the serving size of food Food Lists for Diabetes and Weight Management I. Can be useful for anyone II. Estimates grams of carbohydrate, fat, saturated fat, and protein in 
standard food portions
III. Averages for whole groups of food Checking Out Food Labels I. Food label requirements a. Common or usual name
background image b. Manufacturer, packer, or distributor name and address
c. Net contents (volume, weight)
d. Nutrient contents (nutrition facts panel)
e. Ingredients
i. Descending order by weight f. Essential warnings The Nutrition Facts Panel I. Serving size a. Common measures allow for comparison II. Servings per container III. Calories/calories from fat a. Calories come from different macronutrients IV. Nutrient amounts and percentages of DVs a. Total fat, cholesterol, sodium, total carbohydrate, protein V. Vitamins and minerals a. Vitamins A and C, calcium, and iron FDA’s Proposed New Nutrition Facts Label I. They want to increase the fonts II. Make important aspects on the labels bolded More about Percentages of Daily Values I. Percentage daily values applies to: a. Single serving food
b. Individual on a 2,000-calorie diet
II. Greatest usefulness a. Comparing foods i. Not necessarily specific for you and your dietary needs What Food Labels May Include I. Nutrient claims a. Food must meet specific criteria
b. Examples:
i. “Good source” of vitamin A ii. “Low” in cholesterol II. Health claims a. Standards
b. Qualified claims
III. Structure/function claims a. Requires no prior approval
b. Notification of FDA is sufficient
c. Required label disclaimer
Label claims I. Nutrient claim

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School: Wayne State University
Department: Nutrition and Food Sciences
Course: Nutrition and Health
Professor: Eno Latifi
Term: Winter 2019
Tags: nutrition and health
Name: Nutrition and Health Notes- Week 3
Description: These notes cover lecture notes.
Uploaded: 01/28/2019
12 Pages 82 Views 65 Unlocks
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