FDNS2100 8/23-8/25 Week 2 Notes
FDNS2100 8/23-8/25 Week 2 Notes FDNS 2100
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Popular in Nutrition and Food Sciences
This 4 page Class Notes was uploaded by Kaleigh Wright on Sunday August 28, 2016. The Class Notes belongs to FDNS 2100 at University of Georgia taught by Dr. Grossman in Fall 2016. Since its upload, it has received 3 views. For similar materials see Human Nutrition and Food in Nutrition and Food Sciences at University of Georgia.
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Date Created: 08/28/16
Week Two Notes: 8/238/25 Chapter 2 August 23, 2016 AI: Adequate Intakes If there is not enough info for an RDA, an AI is created instead Based on estimates UL: Tolerable Upper Intake Level Highest amount of nutrients that are safe to consume daily Helps assess: o Supplements o Excess amounts of food UL is NOT how much you should consume daily; it is the maximum amount you should consume Regulation of Supplements FDA does NOT regulate supplements, so: o Higher amounts of supplements than are actually needed can be used o Do not have to be “effective” to be included RDA Levels of Toxicity Danger of toxicity Marginal Safety (daily intake recommendation included here) Marginal Danger of deficiency Dietary Reference Intakes (DRI) RDA is used for vitamins and minerals EAR determines calorie needs o Females: roughly 2,000 calories/day o Males: roughly 3,000 calories/day DRI for fiber: o Men: 38 grams o Women: 25 grams o It is possible to have too much fiber in your diet Acceptable Macronutrient Distribution Ranges (AMDR) Ranges are the suggested daily intakes for reducing risk of chronic diseases o Carbs: 4568% of total energy o Protein: 1035% of total energy o Fat: 2035% of total energy The Food Guide Pyramid No longer widely used, but still available Showed dietary guidelines for each of the food groups New: My Plate Why change? o Simpler, easier to understand design o Shows portion amounts o Consistent with USDA dietary guidelines Top Sources of Calories in the United States 1. Pizza 2. Chicken dishes (fried chicken, chicken nuggets, etc.) 3. Sugar sweetened beverages 4. Grain based desserts (donuts, cake, etc.) 5. Sandwiches (hamburgers included) Discretionary Calories Calories left over after you have met your daily required nutrient needs Other Diet Planning Systems Eat foods from all 7 food groups o Starch/bread o Fruit o Vegetable o Meat (ranges from very lean to high fat) (cheese included here b/c high fat) o Fat (butter, gravy) o Milk o Other carbs Control your portion sizes in order to avoid overconsumption Food Labels What’s included on a food label? Product name Company’s name and address Ingredients o Listed in order by weight, starting with the heaviest ***test question! *** Amount in the product Barcode Serving size o FDA decides serving size based on the typical amount consumed August 25, 2016 Nutrition facts (have to be listed on food label as well) o Listed per serving Calories= total food energy Calories from fat Total fat Saturated fat Trans fat Cholesterol Sodium Total carbohydrates, broken down by Dietary fiber Sugar o Both natural and added Protein % daily values Vitamin A Vitamin C Iron Calcium The Daily Values Based on a 2,000 calories/day diet Gives consumers an idea of how nutritious a product is Allows for easier comparison between products Percent Daily Values (% DV) < 5% DV = low source 1019% DV = good source > 20% DV = excellent source Health Claims Claims based on a disease or other health related condition Example: Cheerios are heart healthy with low cholesterol levels; Rice Krispies Cereal builds up immunity b/c they contain antioxidants Chapter 3: The Remarkable Body GI Tract Food enters through the mouth but that does NOT mean it is admitted into the body When food originally enters the tract, it is OUTSIDE of the body Roles of the GI Tract: o Absorbs the nutrients entering the bloodstream o Helps with food digestion o Secretes digestive juices
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