NTR 213 9-1-15
NTR 213 9-1-15 NTR 213-03
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This 4 page Class Notes was uploaded by Jennifer Cox on Tuesday September 8, 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 101 views. For similar materials see Introductory Nutrition in Natural Sciences at University of North Carolina - Greensboro.
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Date Created: 09/08/15
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 NTR213 9115 Balancing calories Enjoy your food but eat less Avoid oversized portions Foods to increase make half your plate fruits and vegetables 39 make at least half your grains whole grains 39 Switch to fatfree or lowfat 1 milk Foods to reduce 39 Compare sodium in foods such as soup breads and frozen meals and choose the foods with lower numbers Drink water instead of sugary drinks MyPlate daily food plan 39 how much food to eat from each food group 39 Ounces Grains and protein 39 1 cup of cold cereal 12 cup cooked cereal or grains slice of bread 1 tablespoon peanut butter 1 egg 14 cup of cooked dry beans nuts or seeds 39 Cups Fruits vegetables and dairy Teaspoons oils liquid at room temperature 150 minutes of activity each week Exchange list Developed in the 1950s for diabetics 39 Use expanded to plan diets for anyone watching calorie intake Foods in the same exchange list have similar amounts of energy carbohydrate protein and fat per serving 39 Foods on a list can be exchanged with other foods on the list Food labels 39 Designed to help consumers make healthy choices Provide information about the nutrients in a food and how it ts into the diet All packaged foods must have a 39 Nutrition facts panel Ingredients list Nutrition facts panel 39 Serving size 39 Servings per container Total calories 39 Calories from fat Amounts of nutrients in a standard serving 39 Usually a percentage of daily values DV 39 Daily values are based on a 2000calorie diet Ingredients list 39 Lists contents in order from most abundant to least abundant based on weight Required for foods with more than one ingredient 39 Helpful for people with allergies or who are avoiding certain ingredients for example animal products Nutrient content claims 39 statements that highlight characteristic Health claims 39 statements that refer to a relationship between a nutrient food food component or dietary supplement and reduced risk of a disease or healthrelated condition 39 Food must be a naturallygood source of one of siX nutrients and must not contains more than 20 DV for fat saturated fat cholesterol or sodium All claims are reviewed by the FDA Qualified health claims 39 Health claims are supported by scienti c evidence 39 If there is emerging but not wellestablished evidence can have quali ed health claims 39 Must contain a qualifying statement Food supplements 39 Governed by laws for foods not drugs 39 Required to have supplements facts panel 39 May also include nutrient content claims or health claims 39 Can contain structurefunction claims Health vs structurefunction claims 39 Health claim 39 lowers cholesterol 39 Requires FDA approval 39 Structurefunction claims Do not require FDA approval