Week Two/Chapter Two Human Nutrition 2210
Week Two/Chapter Two Human Nutrition 2210 2210
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This 5 page Class Notes was uploaded by Alyssa Leathers on Tuesday September 9, 2014. The Class Notes belongs to 2210 at Ohio State University taught by a professor in Fall. Since its upload, it has received 267 views. For similar materials see Human Nutrition in Physical Science at Ohio State University.
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Date Created: 09/09/14
Human Nutrition 2210 91414 117 PM Week Two Chapter Two Science of NutritionTools for diet design A healthy dietfor who how to establish a particular nutrient recommendation Place a person on a low deficient diet and correct problem Nutrient status vs intake Biochemical measures andor molecular function in relation to nutrient intake Examine nutrients intake of infantshealthy people Epidemiological observations Animal experiments Looking for optimal functioning RDA recommended dietary allowances Daily nutrient intake amounts sufficient to meet the needs of nearly all healthy individuals 97 98 o in a lifestyle Meets the needs 97 of all individuals Set 20 above what an average person needs Accommodation for people with higher needs RDA s by definition are generous allowances Set only for 19 nutrients Improvement in health are not expected if consume more than the RDA amounts Goal is to eat close to the RDA amounts Short term deficiencies appear harmless RDA for vitamin C Need to prevent scurvy 10mgday Other immune functions for vitamin C Estimated average requirement EAR is 75mg for men and 60mg for women RDA is EAR x 12 90mg for men and 75mg for women smokers add 35mgday cigarette smoke destroys vitamin C Using the RDA Planning and producing food supplies for population For broad populations not individuals RDA is not really to be used on an individual level All foods are not created equal Nutrient density comparison of vitamin and mineral content to the of calories Energy density comparison of calorie content to weight of food 0 Ex potato chips Empty calories junk food RDA tablefood label daily values Nutrition standards for food labels Standards are set for people older than 4 years exceptions infants toddlers pregnancy lactation Based on typically highest RDA values Nutrition facts panel Standardized serving size based on typical American serving size Must list 0 Total calories Calories from fat Total fat Saturated fat Cholesterol Sodium Carbs Fiber Sugars Proteins Vitamin A and C Calcium 0 Iron Fortifiednutrients mentioned in health claim must also be included adding on extra Food label claims 1 Nutrient label claims low fat closely regulated by FDA 2 Health claims may be lower risk for heart disease closely regulated by FDA 3 StructuredFunction claims calcium builds strong bones not FDA approved Dietary guidelines for Americans balance calories to manage weight physical activity OOOOOOOOOOO My Plate foods and food components to encourage low 0 sodium fats refined grains alcohol food and food components to encourage high 0 vegetables fruits whole grains fat free building healthy eating patterns preparing foods Puts dietary guidelines into action 2011 revision of MyPyramid emphasizes fruit veggies grain protein and dairy food group plate size has grown portion size What is a healthy diet Consume a variety of foods balanced by a moderate intake of each food Not eating the same old thing Choosing different foods within each food group Ensure sufficient nutrients Balance don39t over consume any one food 0 Eat foods from 5 major food groups Moderation portion size 0 Moderate don39t eliminate 91414 117 PM 91414 117 PM