Chapter 2 Lecture
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Chapter 2Chapter 2
LectureLectureOutlineOutline
Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display
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Philosophy That WorksPhilosophy That Works ““Consume a Consume a varietyvariety of foods of foods balancedbalanced by a by a moderatemoderate intake of intake of each food.”each food.”
Variety Variety – Choose different foodsChoose different foods
BalancedBalanced– Do not overeat any single type of foodDo not overeat any single type of food
ModerationModeration– Control portion sizeControl portion size
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Nutrient DensityNutrient Density
Nutrient DenseNutrient Dense– Comparison of vitamin and Comparison of vitamin and
mineral content with number of mineral content with number of kcalskcals
Empty caloriesEmpty calories
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Comparison of Nutrient Comparison of Nutrient DensityDensity
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Energy DensityEnergy Density
Comparison of kcal content with Comparison of kcal content with weight of foodweight of food
High-energy-dense foodsHigh-energy-dense foods Low-energy-dense foodsLow-energy-dense foods
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States of Nutritional States of Nutritional HealthHealth
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Desirable Nutritional HealthDesirable Nutritional Health
Intake meets body’s needsIntake meets body’s needsBody has a small surplusBody has a small surplus
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Undernutrition Undernutrition
Intake is below body’s needsIntake is below body’s needs Surpluses are depletedSurpluses are depleted Health declinesHealth declines Metabolic processes slow or stopMetabolic processes slow or stop Subclinical deficiencySubclinical deficiency Clinical symptomsClinical symptoms
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OvernutritionOvernutrition
Intake exceeds body’s needsIntake exceeds body’s needs Short termShort term
– Few symptomsFew symptoms Long termLong term
– Serious conditionsSerious conditions– ObesityObesity
Abuse of supplementsAbuse of supplements www.shapeup.orgwww.shapeup.org
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Measuring Nutritional StateMeasuring Nutritional State
AnthropometricAnthropometric Biochemical AssessmentBiochemical Assessment Clinical AssessmentClinical Assessment Dietary AssessmentDietary Assessment Economic AssessmentEconomic Assessment
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Measuring Nutritional StateMeasuring Nutritional State
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Limitations of Nutritional Limitations of Nutritional AssessmentAssessment
Delayed symptoms and Delayed symptoms and signssigns
Symptoms due to different Symptoms due to different causescauses
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Healthy Habits to AdoptHealthy Habits to Adopt
Consume a healthy dietConsume a healthy diet Control your weight Control your weight Drink alcohol in moderation Drink alcohol in moderation (optional)(optional)
Exercise Exercise >> 30 minute a day 30 minute a day Don’t smokeDon’t smoke
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Guidelines For Planning Guidelines For Planning Healthy Diets:Healthy Diets:
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The Food Guide PyramidThe Food Guide Pyramid
Translates science into practical Translates science into practical termsterms
Helps people meet nutritional needsHelps people meet nutritional needs– For carbohydrate, protein, fat, vitamins, & For carbohydrate, protein, fat, vitamins, &
mineralsminerals
Suggests a pattern of food choicesSuggests a pattern of food choices Incorporates foundations of healthy Incorporates foundations of healthy
diet:diet:– Variety, balance, moderationVariety, balance, moderation
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The Food Guide PyramidThe Food Guide Pyramid
Not for children under the age of Not for children under the age of 22
Each food is deficient in at least Each food is deficient in at least one essential nutrientone essential nutrient
Variety is the keyVariety is the key Calorie and nutrient content may Calorie and nutrient content may
vary within a food groupvary within a food group
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Using the PyramidUsing the Pyramid Choose low-fat/non-fat optionsChoose low-fat/non-fat options Include plant proteins several times a Include plant proteins several times a
weekweek Include dark green vegetable every Include dark green vegetable every
dayday Include vitamin C-rich food every dayInclude vitamin C-rich food every day Choose whole-grain productsChoose whole-grain products Include plant oils dailyInclude plant oils daily Eat fish at least twice a weekEat fish at least twice a week
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Number of Calories Number of Calories
18 tsp12 tsp6 tspTotal sugar
937353Total fat
765Meat
2-32-32-3Milk
432Fruit
543Veg
1196Bread
2800 kcal2200 kcal1600 kcalEnergy
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Evaluating Our Average DietEvaluating Our Average Diet
Does not meet the recommended Does not meet the recommended servingsservings
Consumes only 1-2 fruits/day Consumes only 1-2 fruits/day – (vs. 2-4 servings recommended)(vs. 2-4 servings recommended)
Consumes only 2-3 vegetables/day Consumes only 2-3 vegetables/day – (vs. 3-5 recommended)(vs. 3-5 recommended)
Excessive in fats, oils, & sweet foodsExcessive in fats, oils, & sweet foods
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How Does Your Diet Rate?How Does Your Diet Rate?
www.usda.gov/cnppwww.usda.gov/cnpp www.forcevbc.com/good/food.htmwww.forcevbc.com/good/food.htm
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The Dietary GuidelinesThe Dietary Guidelines
Another tool for menu Another tool for menu planningplanning
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The Dietary Guidelines for The Dietary Guidelines for AmericansAmericans
Published by USDA and DHHSPublished by USDA and DHHS Created to promote:Created to promote:
– Optimal nutrient intakes and diet Optimal nutrient intakes and diet compositioncomposition
– Adequate vitamin and mineral intakesAdequate vitamin and mineral intakes Reduce the risk of chronic diseasesReduce the risk of chronic diseases Intended for healthy children (>2 Intended for healthy children (>2
yrs) and adultsyrs) and adults
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Aim for FitnessAim for Fitness
Aim for a healthy weightAim for a healthy weight– BMIBMI– Waist circumference Waist circumference
Be physically active each dayBe physically active each day– >>30 minutes a day, most days of the 30 minutes a day, most days of the
weekweek
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Build a Healthy BaseBuild a Healthy Base
Let the pyramid guide your food Let the pyramid guide your food choiceschoices
Choose a variety of grains daily, Choose a variety of grains daily, especially whole grainsespecially whole grains
Choose a variety of fruits and Choose a variety of fruits and vegetables dailyvegetables daily
Keep foods safe to eatKeep foods safe to eat
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Choose SensiblyChoose Sensibly
Chose a diet low in saturated fat Chose a diet low in saturated fat and cholesterol; moderate in total and cholesterol; moderate in total fatfat
Moderate your intake of sugarsModerate your intake of sugars Choose and prepare foods with Choose and prepare foods with
less saltless salt If you drink alcoholic beverages, If you drink alcoholic beverages,
do so in moderationdo so in moderation
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Using of the Dietary Using of the Dietary GuidelinesGuidelines
Consider your state of healthConsider your state of health Differences in genetic backgroundDifferences in genetic background There is no ‘optimal’ dietThere is no ‘optimal’ diet
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Advice from the American Advice from the American Dietetic AssociationDietetic Association
Be realistic, make small changesBe realistic, make small changes Be adventurous, try new foodsBe adventurous, try new foods Be flexible, balance sweets and fatty Be flexible, balance sweets and fatty
foods with physical activitiesfoods with physical activities Be sensible, watch portionsBe sensible, watch portions Be active dailyBe active daily
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Nutrient Standards and Nutrient Standards and RecommendationsRecommendations
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Dietary Reference Intake Dietary Reference Intake (DRI)(DRI)
Ongoing and collaborative effortOngoing and collaborative effort Health Canada and the Food and Health Canada and the Food and
Nutrition Board of the Institute of Nutrition Board of the Institute of Medicine (US)Medicine (US)
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RDAs
AIs
DRIsEERs
ULs
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Standards Under the DRIStandards Under the DRI
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The Recommended Dietary The Recommended Dietary AllowancesAllowances
““Recommended intakes of Recommended intakes of nutrients that meet the needs of nutrients that meet the needs of almost all almost all healthyhealthy people of people of similar age and gender”---- similar age and gender”---- the Foodthe Food and Nutritionand Nutrition Board of the NationalBoard of the National Academy of Academy of SciencesSciences
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Scientific ResearchScientific Research
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StudiesStudies
Laboratory animal experimentsLaboratory animal experiments Human studiesHuman studies Case-control studyCase-control study Double-blind studyDouble-blind study Peer ReviewPeer Review Follow-up studiesFollow-up studies
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Standards For Food LabelingStandards For Food Labeling
DRIs are gender and age DRIs are gender and age specificspecific
FDA developed the FDA developed the Daily Daily ValuesValues
Generic standard used on food Generic standard used on food labelslabels
Allow for comparisonAllow for comparison
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DRV for 2000 kcalDRV for 2000 kcal
Food Food ComponentComponent
DRV 2000 kcalDRV 2000 kcal
FatFat < 65 g< 65 g
Saturated FatSaturated Fat < 20 g< 20 g
ProteinProtein 50 g50 g
CholesterolCholesterol < 300 mg< 300 mg
CarbohydrateCarbohydrate 300 g300 g
FiberFiber 25 g25 g
SodiumSodium < 2400 mg< 2400 mg
PotassiumPotassium 3500 mg3500 mg
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Nutrition FactsNutrition Facts
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What’s on the Food Label?What’s on the Food Label?
Product nameProduct name Manufacturer’s name and addressManufacturer’s name and address Uniform serving sizeUniform serving size Amount in the packageAmount in the package Ingredients in descending order by Ingredients in descending order by
weightweight Nutrient componentsNutrient components
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What Food Requires a What Food Requires a Label?Label?
Nearly all packaged foods and Nearly all packaged foods and processed meat productsprocessed meat products
Health claimsHealth claims Fresh fruit, vegetable, raw single Fresh fruit, vegetable, raw single
ingredient meal, poultry, fish are ingredient meal, poultry, fish are voluntaryvoluntary
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What is What is NotNot Required on a Required on a Label?Label?
% Daily Value for protein (for foods % Daily Value for protein (for foods intended for 4 yrs. or older)intended for 4 yrs. or older)
Protein deficiency is rareProtein deficiency is rare Procedure to determine protein Procedure to determine protein
quality is expensivequality is expensive
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Health Claims Allowed on Health Claims Allowed on Food Labels Relating toFood Labels Relating to
OsteoporosisOsteoporosis Some cancerSome cancer Cardiovascular diseaseCardiovascular disease HypertensionHypertension Neural tube defectsNeural tube defects Tooth decayTooth decay StrokeStroke Use of “may” or “might”Use of “may” or “might”
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Comparative and Absolute Comparative and Absolute Nutrient ClaimsNutrient Claims
Sugar (free, no added)Sugar (free, no added) Calories (free, low)Calories (free, low) Fiber (high, food source, added)Fiber (high, food source, added) Fat (free, low, reduced)Fat (free, low, reduced) Cholesterol (free, low, reduced)Cholesterol (free, low, reduced) Sodium (free, low, light)Sodium (free, low, light)
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ClaimsClaims
Fortified/enrichedFortified/enriched HealthyHealthy Light, liteLight, lite DietDiet Good sourceGood source OrganicOrganic NaturalNatural
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Poor Nutrition AdvicePoor Nutrition Advice Quick fixQuick fix Warnings of dangerWarnings of danger Sounds too good to be trueSounds too good to be true Simplistic conclusionsSimplistic conclusions Recommendations based on single studyRecommendations based on single study Dramatic statementsDramatic statements Lists “good” and “bad” foodsLists “good” and “bad” foods Selling a productSelling a product Studies published without peer reviewStudies published without peer review Studies that ignore differences among individuals Studies that ignore differences among individuals
or groupsor groups
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Good Nutrition AdviceGood Nutrition Advice
PhysiciansPhysicians Registered DietitianRegistered Dietitian
– www.eatright.org/find/htmlwww.eatright.org/find/html– www.dietitians.cawww.dietitians.ca
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Dietary SupplementsDietary Supplements
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Dietary SupplementsDietary Supplements
Dietary Supplement Health and Education Dietary Supplement Health and Education Act (DSHEA) 1994Act (DSHEA) 1994– Classified vitamins, minerals, amino acids and Classified vitamins, minerals, amino acids and
herbal remedies as foodsherbal remedies as foods
Can be marketed in US without FDA Can be marketed in US without FDA approval if:approval if:– Reasonably safeReasonably safe– Product must be labeled as a dietary Product must be labeled as a dietary
supplementsupplement
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Evaluating ClaimsEvaluating Claims
www.eatright.orgwww.eatright.org www.acsh.orgwww.acsh.org www.quackwatch.comwww.quackwatch.com www.ncahf.orgwww.ncahf.org www.dietary-supplements.info.nih.gowww.dietary-supplements.info.nih.go
vv www.fda.govwww.fda.gov www.navigator.tufts.eduwww.navigator.tufts.edu