Chapter 2 Notes
Chapter 2 Notes HNES 250
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This 4 page Class Notes was uploaded by Anna Dosso on Wednesday September 16, 2015. The Class Notes belongs to HNES 250 at North Dakota State University taught by Elizabeth Hilliard in Fall 2015. Since its upload, it has received 30 views. For similar materials see Nutrition science in Nursing and Health Sciences at North Dakota State University.
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Date Created: 09/16/15
Chapter 2 Power Point FillIns Slide 2 o 1 B o 2 E o 3 C Slide 3 o Adequacy o Moderatio n Slide 4 o Adequacy 0 Iron 0 Fiber 0 High 0 Empty Slide 9 0 Balance 0 Nutrient o Overeatin g o Undereati 9 Slide 10 o Moderatio n 0 Eliminate o Indulge Slide 13 o Carbs 0 Fat 0 Protein Slide 14 0 Weight Status Slide 15 0 Food Insecur y 0 Iron Slide 16 o Calories 0 Weight 0 2300 0 710 0 Half 0 Whole 0 Sugar d nks Slide 18 o Myplate39s o 5 o Familiarity Slide 37 0 Supply 0 Nutritional 0 Standards Slide 42 o Kcal 0 Fat 0 Trans 0 Sodium o Fibers Slide 47 o Re ned o En ched 0 Grain o Husk 0 Whole Wheat Bread Notes Dash diet 0 810 servings of fruits and vegetables per day 0 High sh 0 Low fat dairy Iron is the most common immune de ciency in the world 0 Woman need more iron than man so it39s more common for them to haveit 0 Men need half of what woman need 0 Children don39t always get a lot of iron Calcium interferes with iron consumption It39s important to balance Energy consumption and Energy use 0 High energy consumption with low energy out gaining weight 0 Low energy consumption with high energy out losing weight Also balance energy and nutrient consumption 0 Eating only nutrient dense food could lead you fatigued 0 Eating only energy dense food could lead to malnourished which would also make you fatigued BALANCE IS KEY Key factors to a good diet 0 Adequacy 0 Balance 0 Moderation 0 Variety Know the percentages for macronutrient distribution ranges o Carbs 45 65 0 Fat 20 35 0 Proteins 10 35 Healthy People 2020 Objective 0 The guidelines for what we should be consuming more or less of based on research performed from the preceding year USDA amp HHS Guidelines 0 Focuses on the individual MyPlate o Alteration from the pyramid of the 5 food groups 0 Better visual for what is a healthy and balanced diet Doesn t explain serving sizes View Figure 25 on slide 21 0 Recommended 1800 2200 Calories per day of the appropriate 5 food groups Grains 0 3oz day 0 Fiberrich carbohydrates folate zinc iron protein and more Vegetables 0 2 12 cups day 0 Fiber and phytochemicals vitamins A amp C and more 0 Fruits o 1 12 cups day 0 Fiber and phytochemicals vitamins A amp C and more 0 Dairy 0 3 cups day 0 Calcium rich with 812 and more 0 Protein 0 5 12 oz 0 Protein B6 amp BlZ iron and more 0 Other foods like fats sweets and alcohol are quotempty caloriesquot meaning lots of calories and little nutrient value 0 Meat alternatives 0 Nuts 0 Soy 0 Eggs 0 Water is the most important nutrient and we need more of it than anything else 0 International pictorial food guides vary between countries because of 0 Food supply 0 Food consumption 0 Nutritional Status 0 Nutritional Standards View slides 3841 Notice similarities and differences 0 Red meat is very common in the US but less common in other countries 0 Fish is more common in other countries than in the US 0 Food Labels slide 43 0 Total Kcal Total Fat 0 Saturated trans cholesterol Sodium Total Carbs Fiber sugars Protein Vitamins amp Minerals Name and Address of manufacturer Structural and functional claim some approved some not Net contents in weight or volume Information on the nutrition facts label is based on Serving Size Number of servings per container Percent daily value 0 Ingredient list 0 Trans fats o It can be labeled transfat free if it has less than 12 a gram of trans fat OOOOOO per serving 0 Hydrogenation in an ingredient list means that there is some trans fat 0 Bread 0 Whole grain The entire grain o Re ned Just the endosperm o Enriched Contains added nutrients O
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