NTR 213 8-25-15 to 8-27-15
NTR 213 8-25-15 to 8-27-15 NTR 213-03
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This 3 page Class Notes was uploaded by Jennifer Cox on Saturday August 29, 2015. The Class Notes belongs to NTR 213-03 at University of North Carolina - Greensboro taught by Keith M. Erikson in Fall 2015. Since its upload, it has received 83 views. For similar materials see Introductory Nutrition in Natural Sciences at University of North Carolina - Greensboro.
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Date Created: 08/29/15
Nutrition 213 82515 Chapter 1 continued Science of nutritiontypes of studies Epidemiological studies populations Example fatty sh and heart disease in Alaska natives Laboratory conducted on cells animals or humans completely Within a laboratory Example eat a meal and test blood glucose Experimental or clinical compares an experimental or treatment group With a control group Example treatment group drinks takes supplement and control group takes placebo Personal Nutrition Assessment Project Eating log not graded Use speci ed units of measurements ounce uid ounce cup tablespoon etc There should be at least 2 foods and 2 beverages for every day ipro le 30 Enter a food food journal make sure correct day is highlighted Then enter the amount of each food eaten PRINT SAVE the reports correctly to get credit for work Days that are green have been reported The days in red are the correct day you are on no info has been put in yet If its a single day your start and end day Will be the same 3 day reports average all the food together Change to a PDF form for the spreadsheet Activity journal has to add up to 24 hours Include all activities for the day walking to class brushing teeth sleepingetc NTR 213 82715 Student learning outcomes At the end of this chapter you should be able to Describe how the government in uences food choices Plan a diet to meet energy and nutrient intake recommendations Past US food recommendation 1894 USDA recommended protein fat carbohydrate and mineral matter amounts 1914 how to select foods food guide set ve food groups meat and milk cereals vegetables and fruits fats and fatty food sugar and sugary foods 1940s Food and Nutrition board established Recommended Dietary Allowances RDAs for speci c amounts of nutrients Originally prevented de ciencies and now also promote health and avoid chronic diseases RDAs expanded to include Dietary Reference Intakes to address de ciencies and excesses 1980 Dietary Recommendations for Americans DRIs introduced to make food and lifestyle recommendations 2011 Food guide changed from food pyramid to a plate of food Nutritional status Health as it is in uenced by intake and use of nutrients in populations includes analysis of food intakes or food availability In individuals includes analysis of food and nutrient intake physical health including measuring nutrients medical and family history Healthy People Set of healthpromotion and disease prevention objectives Revised every 10 years Based on population health and nutrition surveys Goal increasing the population s quality and length of healthy lives and decreasing health disparities Dietary Reference Intakes DRIs Recommendations for amount of energy nutrients and other food components For healthy people to stay healthy decrease chronic disease risk and prevent de ciencies DRIs 4 sets of values 1 Estimated average requirements EARS 2 Recommended Daily Allowances RDAs 3 Adequate intakes AIs 4 The UL DRI energy intake recommendations 1 Estimated Energy Requirements EERs 2 Acceptable Macronutrient Distribution Ranges AMDRs Acceptable Macronutrient Distribution Ranges AMDRs recommended protein carbohydrate and fat intake ranges to decrease disease risk and provide diet exibility 39 Percentages of total calories 39 103 5 of calories from protein 39 4565 of calories from carbohydrates 39 203 5 of calories from fat Tools for diet planning DRI recommend amount of nutrients Recommendations to help plan diets include Dietary guidelines for americans MyPlate Dietary Guideline for Americans 39 set of diet and lifestyle recommendations designed to promote health and reduce the risk of overweight obesity and chronic diseases in the US population 39 Evidencebased nutrition guidance for ages 2 and older With additional recommendations for subpopulations Every 10 years 2010 was the 7th edition 39 Balance calorie intake with activity 39 Eat 25 cups of fruits and vegetables daily 39 select more fruits that fruit juices 39 Eat a variety of vegetables and protein sources e g beans peas seafood 39 Replaces re ned grains with Whole grains highfat dairy with lownofat dairy and fats with oils Dietary Guideline for americans Limit intake of 39 solid fats saturated fat tarns fat and cholesterol 39 sodium added sugars 39 re ned grains 39 alchohol
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