NHM 101, Week 2 Notes
NHM 101, Week 2 Notes NHM101
Popular in NHM101-002
Popular in Nutrition and Food Sciences
This 3 page Class Notes was uploaded by Matt Cutler on Saturday January 30, 2016. The Class Notes belongs to NHM101 at University of Alabama - Tuscaloosa taught by Lebo Tan in Winter 2016. Since its upload, it has received 34 views. For similar materials see NHM101-002 in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
Reviews for NHM 101, Week 2 Notes
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 01/30/16
Ch 2- Planning a Healthy Diet Monday, January 25, 2016 8:59 AM I. Meal PlanningPrinciples a. The key to planninga healthy diet is to eat a variety differentfoods at numerousmeals over time. (Overall eating pattern) i. Adequacy- Sufficient energy and enough nutrients 1) Lack of calcium (inadequacy) causes less dense bones) ii. Balance- differenttypes of foods in proportion to one another iii. Kcal (energy) Control- Energy input= Energy Output iv. Variety- select from differentfood groups v. Nutrient Density- Nutrientenergy/kcal energy 1) Select foods that deliver the most nutrientsfor the least food energy 2) Avoid empty kcal foods such as donuts,rice krispies, and cookies, because they have kcal energy but lack nutrients vi. Moderation-Anything is acceptable in moderation. II. Diet-PlanningGuides a. USDA Nutrition Guides: Led by Dietary Guidelines for Americans i. "Basic Four" food guides 1) Just tells people they should consume food from there recommended 4 food groups: Grains, Fruits and Vegetables, meat, and milk ii. The Food Guide Pyramid- 5 food groups 1) Includes recommended servings for each group iii. My Pyramid 1) Updated Food Guide Pyramid that is flipped on its side and includes exercise. iv. My Plate 1) Replaced My Pyramid (2011- ) 1) Replaced My Pyramid (2011- ) III. Food Labels a. Nutrition Facts include: i. The serving size and number of servings per container ii. Energy informationand quantities per serving, in actual amounts iii. Quantities of nutrients as %daily values based on a 2,000- Kcalorie energy intake b. Ingredients Label i. Listed on the label in decreasing order of predominance by weight. c. Nutrient Claims i. Claims such as fat free, low fat, gluten free, rich in calcium, etc… must meet FDA definitions d. Health Claims i. Claims that describe a relationship between a food and a disease, such as this food will help prevent cancer. (Must have scientific evidence) e. Structure- function claim i. Ex: improvememoryor build strong bones ii. They DO NOT have to be FDA approval so be a wise buyer. f. Label definitions to Remember i. Fat-free □ Less than 0.5g of fat per servings ii. Low fat □ Three grams of fat or less per servings iii. Trans fat- free □ Less than 0.5g of trans fat and less than 0.5g of saturated fat per serving iv. Light or lite 1) 1/3 fewer kcal than comparison food v. Organic □ At least 95% of the product ingredients have been grown and processed according to USDA regulations. Health Information Wednesday, January 27, 2016 9:33 AM • 2/3 adults use the internet to get health information, and most of the remaining get it from friends/media. 1. Best sources of nutrition information a. Qualified Nutrition Professionals i. Registered Dietitians □ Requirements 1) Bachelor's degree from accredited college university 2) 1,200hour internship 3) Must past national registered dietician exam 4) Must follow up and maintain education every 3-5 years 5) Most states require a license ii. Some Physicians 2. Determinewhether a source is reliable a. If its internet, look for i. .org, .gov, .edu b. If it's trying to promoteor sell something i. Be skeptical!
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'