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Chapter 3

by: auanaya

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Notes for Week 3
Introduction to Nutrician
Class Notes
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This 3 page Class Notes was uploaded by auanaya on Saturday January 30, 2016. The Class Notes belongs to 15980 at University of New Mexico taught by in Winter 2016. Since its upload, it has received 11 views. For similar materials see Introduction to Nutrician in Nutrition and Food Sciences at University of New Mexico.

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Date Created: 01/30/16
Nutrition­Nutrition for Healthy Living Chapter 3 Definitions  Acceptable Macronutrient Distribution Ranges(AMDRs)­ macronutrient intake ranges  that are nutritionally adequate and may reduce the risk of diet­related chronic diseases  Adequate Intakes(AIs)­ dietary recommendations that assume a population’s average  daily nutrient intakes are adequate because no deficiency diseases are present  Daily Values(DVs)­ set of nutrient intake standards developed for labeling purposes  Dairy foods­ include milk and products made from milk that retain their calcium content  after processing, such as yogurt and hard cheeses  Dietary Reference Intakes(DRIs)­ various energy and nutrient intake standards for  Americans  Empty Calorie Allowance­ daily amount of energy remaining after a person consumes  recommended amounts of foods that contain little or no solid fats and added sugars from  the major foods groups  Enrichment­ addition of specific amounts of iron and certain B vitamins to cereal grain  products  Estimated Average Requirement(EAR)­ amount of a nutrient that meets the needs of 50% of healthy people in a life stage/sex group  Estimated Energy Requirement(EER)­ average daily energy intake that meets the needs  of a healthy person maintaining his or her weight  Exchange System­ method of classifying foods into lists based on macronutrient  composition  Food and Nutrition Board(FNB)­ group of nutrition scientists who develop DRIs  Fortification­ addition of any of nutrient to food  Fruits­ include fresh, dried, frozen, sauced, and canned fruit, as well as 100% fruit juice  Grains­ include products made from wheat, rice, and oats  MyPlate­ USDA’s interactive Internet dietary and menu planning guide  Organic Foods­ foods produced without the use of antibiotics, hormones, synthetic  fertilizers and pesticides, genetic improvements, or spoilage­killing radiation  Protein Rich foods­ include beef, pork, lamb, fish, shellfish, liver, and poultry. Beans,  eggs, nuts, and seeds are included because they are rich in protein.  Recommended Dietary Allowances(RDAs)­standards for recommending daily intakes of  several nutrients  Requirement­smallest amount of a nutrient that maintains a defined level of nutritional  health  Solid Fats­ fats that are fairly hard at room temperature  Tolerable Upper Intake Level(UL)­ standard representing the highest average amount of  a nutrient that is unlikely to be harmful when consumed daily  Vegetables­ include fresh, cooked, canned, frozen, and dried/dehydrated vegetables, and  100% vegetable juice To Know:  AMDR ­Carbohydrate­45­65% ­Protein­10­35% ­Fat­20­35%  Examples of empty calorie foods ­Cookies ­Bacon ­Ice cream  1 cup serving size=Baseball  Preventing unwanted weight gain ­stay within daily calorie needs ­increase physical activity  Asian Diet Pyramid & Mediterranean Food Guide made from Food Guide Pyramid  2 year olds and up do not get enough ­Whole grains ­Fruits and vegetables ­Fat­free and low­fat milk  Exchange System created to help people with diabetes  Nutrition Fact panel ­indicates serving amounts ­lists certain food constituents ­indicates the % Daily Value of some food constituents  Supplement Facts label: ­manufacturer’s contact information ­serving size ­%DV of each nutrient  Exercise every day  Eat smaller amounts of foods included in the empty­calorie allowance  Dietary Guidelines for Americans ­To reduce risk of chronic diseases, such as diabetes and alcoholism ­To set standards for energy and nutrient intake ­To provide individually tailored nutrition and physical activity guidance ­To promote adequate nutritional status  The “Western” diet provides large amounts of animal protein  Soul Foods ­Black­eyed peas ­Sweet potato pie  Claims on food labels  ­must follow legal definitions ­can use terms such as “reduced” and “high”  RDA­ nutrient recommendation backed by extensive research AI­estimated from average daily nutrient intake from population studies EER­ based on physical activity level, height, weight, age, gender, and life stage UL­nutrient with known toxicity levels or adverse effects  “Reduced”=25% less of the nutrient or calories found in the reference product  Moderation relates to all types of foods  Daily Value ­It is a generic standard ­it is used on the Nutrition Facts panel ­It is based on a 2000­calorie diet  Dairy­Protein, phosphorus, and riboflavin ­Protein rich­Protein, iron, zinc ­Fruits­Phytochemicals,potassium,vitamin C ­Vegetables­Phytochemicals, fiber, betacarotene  Increase physical activity/Less time in sedentary   MyPlate is 5 food groups  One slice of bread is equivalent ­1 cup of ready­to­eat cereal ­1 ounce of grains ­1/2 cup cooked pasta  Dietary guidelines are updated every 5 years  Dietary Reference Intakes are standards for planning nutritious diets  Food Pyramid made in 1992  Milk is fortified with Vitamin D and A 


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