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NTRI 2000 - Huggins - Week 3 Notes

by: Hayden Massey

NTRI 2000 - Huggins - Week 3 Notes ntri 2000

Marketplace > Auburn University > Nutrition > ntri 2000 > NTRI 2000 Huggins Week 3 Notes
Hayden Massey

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About this Document

Everything we covered and more in Huggins NTRI 2000 class
Dr. Kevin W Huggins
Class Notes
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This 4 page Class Notes was uploaded by Hayden Massey on Wednesday September 14, 2016. The Class Notes belongs to ntri 2000 at Auburn University taught by Dr. Kevin W Huggins in Fall 2016. Since its upload, it has received 6 views. For similar materials see Nutrition in Nutrition at Auburn University.


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Date Created: 09/14/16
Nutrition – Week 3 Huggins ▯ ABC’s of nutrient recommendations  RDA’s – Recommended Dietary Allowances o Meets the needs of 97% of all healthy individuals in a particular age and gender group o Number you should strive to eat for on a daily basis o Set in stone for the most part  AI’s – Adequate Intake o A recommended intake value based on observed or experimentally determined approximation or estimates of nutrition intake by a group of health people that is assumed to be adequate – used when RDA cannot be determined o No specific number – a range : it could possibly change, it isn’t set in stone  UL’s – Tolerable Upper Intake Level or Upper Level o Highest level of nutrient intake that is likely to pose no risk of adverse health effect for almost all individuals in the general population; as intake increases above UL, the risk of adverse effects increases o Don’t want to go over a UL o If you consume over a UL, there is evidence to suggest that you will have health problems o No UL for sugar!!! o UL for supplements o Generally not UL for natural food products o EX: If you eat too many carrots, your skin will turn orange but you won’t die from it; Vitamin A has a UL, but its not from natural foods its for supplements ▯ ▯ Estimated Energy Requirements (EER’s):  Average energy intakes predicted to maintain body weight  Variables – age, gender, weight, height, level of physical activity ▯ ▯ Food Labels and Nutrition Facts Panel: ▯ What’s on a food label?  Statement of identity  Manufacturer’s name and address  Net contents of package  Ingredients in descending order by weight  Nutrition Info  Health Claims? o Has ___ grams of Fiber!!!! o Helps prevent Cancer!! – must be proven through research and approved by FDA  Must put allergens  Must have country of origin  Must tell calories of fat, total fat, cholesterol, sodium, total carbs, sugars ▯ Exceptions to food labeling:  Fresh fruits, veggies, fish – not required to have Nutrition facts food labels  % DV for protein o no protein deficiency in this country ▯ Standards for Food Labeling:  DRI’s are age and gender specific  FDA developed the Daily Values  DV – generic standard used on food labels o EX: Vitamin C Allow for comparison ▯ Food Component DV 2000 Kcal ▯ Fat < 65 g Saturated Fat < 20 g Cholesterol < 300 mg Sodium < 2,400 mg Total Carbohydrates 300 g Dietary Fiber 25 g % Daily Value: Total “ “ in the item How much of “ “ you should have a day EX: cup of juice has 12 g of fat in it…. 12 g fat = .18 x 100 = 18% 65 g fat ▯ %DV of Vitamins and Minerals are required to be on food label  Vitamin A, Vitamin C, Calcium, and Iron ▯ ▯ Problem: not everyone eats a 2000 calorie diet ▯ ▯ Label Terms: Free: product contains no amount, or a trivial amount of a nutrient or calories; ex: sugar free, fat free – less than 0.5 g per serving “Cholesterol free” – less 2 mg cholest. AND less 2 g sat. fat Low: foods can be eaten frequently without exceeding DV “Low fat” – 3g or less of fat Good Source = 10-19% of DV per serving High, Rich in, Excellent Source = 20+ % of DV per serving ▯ ▯ Changing the food labels:  Servings – larger, bolder type  Serving Sizes – updated, making them more realistic  Calories – larger type  New – added sugars  Updated – daily values  Change – nutrients required, actual amounts of nutrients declared o Removed Vitamin A and C o Added Vitamin D o Added Potassium  Removed – calories from fat  New – footnote


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