Download Food Package Labels Presentation Overview

Presentation Overview
Food Package Labels
T-Talk 2.1
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Legislation Overview
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Nutrition Labeling & Education Act
Anatomy of a Food Label
Daily Values: DRVs & RDIs
Assessing fat content in foods
Nutrient density in foods
Understanding Ingredients, Terms,
and Health Claims on food labels
Anatomy of a food package label
•  1990: Nutrition Labeling and Education Act of 1990.
•  1994: >300,000 packaged foods relabeled. Mandatory
compliance was required by food manufacturers.
•  Package Size: Packages smaller than 12 square inches
in surface area require a phone number.
•  Serving Size: The FDA established set serving sizes for
>100 food categories making product comparison easier.
•  2003: Legislation passed for trans fatty acids to appear
on a separate line under SFAs in the nutrition facts panel
starting January 1, 2006.
•  2004: The Food Allergen Labeling & Consumer
Protection Act of 2004 passed. Manufacturers must
plainly list milk, eggs, fish, crustacean shellfish, tree nuts,
peanuts, wheat, and soybeans ingredients starting
January 1, 2006.
Other legislation is described in table 2.1
DRV’s
Daily Reference Values
•  Daily Reference Values (DRV).
•  Are based on a 2000 Calorie diet.
•  Are used exclusively on Food
Package labels.
•  Are applicable to adults and children
4 years or older.
•  See Appendix.
Based on a 2000 Calorie Diet
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Fat (29% of Calories or 65 gm)
Saturated Fat (9% of Calories or 20 gm)
Cholesterol (300 mg)
Carbohydrate (60% of Calories or 300 gm)
Fiber (12.5 gm/1000 Calories or 25 gm)
Protein (12% of Calories or 50 gm high
quality Pro, 65 gm low quality Pro)
•  Sodium (Na; 2400 mg)
•  Potassium (K; 3500 mg)
1
Classifying Foods by Fat Content
Calculating % Fat by Calories
•  High-fat: >35% of Calories come
from fat.
•  Moderately-fat: 25-35% of
Calories come from fat.
•  Low-fat: <25% of Calories come
from fat.
Sample
Food
Label
Nutrition Facts
Serving size 1/3 cup in shells (41 g)
Servings per container about 5
Calculating % Fat by Weight
Amount per serving
Calories 150 Calories from Fat 100
% Daily value
Total Fat 12 g
Saturated Fat 1.5 g
Trans Fatty Acids 0 g
Cholesterol 0 mg
Sodium 380 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 1 g
Protein 6 g
•  Vitamin A 0%
•  Calcium 0%
19%
9%
-0%
16%
2%
6%
--
•  Vitamin C 0%
•  Iron 4%
Hamburger Example
Quarter Pound Patties
Contain 15% Fat
PATTIES
NET WEIGHT (48 oz) 3 LBS (1.36 Kg)
Hamburger
Example
Nutrition Facts
Serving size 1 patty (112 g)
Servings per Container 12
Amount per serving
Calories 240 Calories from Fat 150
% Daily value
Total Fat 17 g
Saturated Fat 7 g
Trans Fatty Acids 0 g
Cholesterol 75 mg
Sodium 75 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 22 g
•  Vitamin A 0%
•  Calcium 0%
26%
34%
-24%
3%
0%
0%
--
•  Vitamin C 0%
•  Iron 10%
2
Energy Producing Nutrients
Whole Milk Example
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244 gm/cup
8 gm Fat X 9 Calories/gram = 72 Cals
9 gm Pro X 4 Calories/gram = 36 Cals
12 gm CHO X 4 Calories/gram = 48 Cals
–  Amount of total Calories?
•  72+36+48 = 156 Calories
–  Amount of fat based on weight?
•  8g ÷ 244g x 100 = 3.3%
–  Amount of fat based on Calories?
•  72 cals ÷ 156 Cals x 100 = 46%
•  Classification: whole milk is a high fat food.
looking deeper
•  The nutrition facts panel provides total Calories,
Fat Calories, grams carbohydrate, protein, and fat.
–  Subcategories are given for fat and carbohydrate.
•  Total fat is the sum grams of all the type of fatty
acids found in the food. Manufacturers only show
component gram amounts of SFA & TFA.
•  Total carbohydrate is the sum grams of simple
and complex carbohydrate. Manufacturers only
show component gram amounts of sugars & fiber
(which is non-caloric).
•  % of Calories from simple sugar, SFA, protein etc
can be determined as follows:
–  Grams x Calories/gm ÷ total Calories x 100 = % Calories
Applying Knowledge
Energy Producing Nutrients
looking deeper examples
•  Corn Taco shell example: Total Calories
110, protein grams 2.
–  % Calories from Protein: 2 x 4 Cal/gm ÷ 110
x 100 = 7.3%
•  Raspberry Jam example: Total Calories
60, total CHO grams 11, Sugars grams 9.
–  % Calories from Carbohydrate: 11 x 4 Cal/
gm ÷ 60 x 100 = 73%
–  % Calories from Sugars: 9 x 4 Cal/gm ÷ 60 x
100 = 60%
Given your understanding of the nutrients … let’s apply it.
•  Is the protein in the ____ example HBV or LBV?
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Cereal
Hamburger
Corn Taco Shells
Peanuts
•  Is the majority of carbohydrate in the _____simple or
complex?
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Cereal
Corn Taco Shells
Peanuts
Raspberry Jam
Whole Milk
•  What kind of fatty acids are in the ________?
–  Peanuts
–  Whole Milk
–  Hamburger
The RDI’s
Reference Daily Intakes (RDI’s)
•  Are set for vitamins & minerals essential
in human nutrition.
•  Use the highest RDA value from the 1968
RDA table for men or women.
•  Are expressed as percentages.
•  Are mandatory on every food package
label for Vitamin C, Vitamin A, Calcium
and Iron.
•  Other nutrients may appear on the label.
•  See Appendix for values.
Nutrient
Amount
Thiamin
1.5
Riboflavin
1.7
Niacin
20
Biotin
300
Pantothenic Acid
10
Vitamin B6
2
Folate
400
Vitamin B12
6
Vitamin C
60
Vitamin A
5,000
Vitamin D
400
Vitamin E
30
Vitamin K
80
1IU:
Units
mg
mg
mg
µg
mg
mg
µg
µg
mg
IU1
IU1
IU1
µg
Nutrient
Calcium
Iron
Zinc
Iodine
Copper
Chromium
Selenium
Molybdenum
Manganese
Chloride
Magnesium
Phosphorus
Amount
1,000
18
15
150
2
120
70
75
2
3,400
400
1,000
Units
mg
mg
mg
µg
mg
µg
µg
µg
mg
mg
mg
mg
International Units
g (gram), mg (milligram), µg (microgram)
3
Nutrient Density
Nutrient Density:
Cereal Example
What does 25%
Vitamin C mean?
•  Nutrient Dense Foods: A food is
nutrient dense if it provides at least 20%
of the RDI for a nutrient per serving.
How many mg of Vit
C are in 1 serving of
food?
The RDI for Vit C is
60 mg. (see appendix)
•  Nutrient Density: The amount of
nutrient in reference to the Calories or
serving of food.
60 mg x 25% ÷ 100
= 15 mg Vit C per
serving.
Ingredients List
Terms
INGREDIENTS: Whole oats, milled corn,
enriched wheat flour, dextrose, maltose,
high-fructose corn syrup, brown sugar,
coconut oil, walnuts, salt, natural
flavors, sodium ascorbate, vitamin A
palmitate, and iron.
•  Free: Negligible amounts of fat, cholesterol,
sodium, sugar, or Calories. <0.5 grams of
TFAs per serving.
•  Reduced or Less: 25% less of a nutrient
compared to the original product.
•  Light or Lite: 1/3 fewer Calories; 1/2 the fat
or sodium; color or texture (compared to the
original product).
Terms
Health Claims
–  Sodium (≤140 mg per serving)
–  Cholesterol (≤20 mg per serving)
–  Calorie (≤40 Calories per serving)
–  Fat (≤3 g fat per 3.5 ounce serving)
•  Lean: ≤10 g fat; ≤4.5 g SFA & TFA; ≤95 mg
cholesterol per 3.5 ounce serving
•  Extra lean: ≤5 g fat; ≤2 g SFA & TFA; ≤95
mg cholesterol per 3.5 ounce serving
•  A statement linking the nutrition profile
of the food to a reduced risk of a
particular disease.
•  Low:
•  To make a claim that a food supplies a
good source of a nutrient, usually the
food must provide at least 20% of the
RDI or DRV.
3.5 ounces = 100 grams
4
Health Claims
•  Careful phrasing is required.
•  For example, if a product provides a good
source of calcium [at least 20% of the RDI
for calcium (200 mg)] per serving, then the
health claim “this product may prevent
osteoporosis” can be legally used.
•  The company must also mention that other
factors like exercise may prevent
osteoporosis.
FDA Approved Health Claims
1. Calcium & Osteoporosis
2. Low Fat & Cancer
3. SFA and TFA, cholesterol, and heart
disease
4. Fiber containing fruits, vegetables, and
whole grains and cancer
5. Fiber containing fruits, vegetables, and
whole grains and heart disease
6. Sodium and high blood pressure
FDA Approved Health Claims
FDA Approved Health Claims
7. Fruits and vegetables (vitamin C and
beta-carotene) and cancer
8. Sugar alcohols and dental caries
9. Folic Acid and Neural Tube Defects
10. Soluble fiber from oats and barley and
heart disease
11. Soy and heart disease
12. Potassium and blood pressure and
stroke
13. Plant sterol/stanol esters and heart
disease
14. Fluoridated water and dental caries
Knock it down Disease Wise
Summary
•  Heart Disease: Low fat, SFA & TFA,
cholesterol, a good source of fiber especially
soluble fiber from oats and barley, soy, and plant
sterols/stanols.
•  Blood Pressure & Stroke: Food must be low in
sodium and a good source of potassium.
•  Cancer: Food must be low fat, and a good
source of fiber, fruits and/or vegetables. Meat
must be extra lean.
•  Osteoporosis: Food must be high in calcium.
•  Neural Tube Defects: Food must provide 40 µg
per serving or more of folic acid.
•  Dental Caries/Tooth Decay: Food must be
sugar free and may contain sugar alcohols.
•  Food Package labels use the nutrition facts panel
that contains DRV’s & RDI’s.
•  Determining whether a food is high fat is done
best by calculating percent of Calories from fat.
•  A food is nutrient dense if ≥20% of the RDI for a
nutrient is provided per serving.
•  Ingredients are listed in descending order, by
weight or volume.
•  There are specific definitions for terms used on
food labels.
•  There are specific FDA approved health claims
for food package labels.
References for this presentation are the same as those for this topic found in module 2 of the textbook
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Dietary
Reference
Intakes
Presentation Overview
•  Defining DRIs
•  Looking at nutrients with DRIs
•  Understanding how DRIs are used
T-Talk 2.2
By Jennifer Turley
and Joan Thompson
© 2013 Cengage
What are DRIs?
•  Standards to guide safe & adequate
intakes of essential nutrients for healthy
humans.
–  Sick individuals have different needs.
•  The year 2001, 2002, 2004 revision
values were designed to promote
optimal function & health for healthy
people.
•  Are specific for groups of people based
on: life stage, gender, conditions of
pregnancy & lactation.
•  Are adequate for moderately active
people.
Other DRI Components
•  Tolerable upper intake levels (UL) for vitamins
& minerals.
–  Highest intake level likely to pose no risk of
adverse health effects.
•  Acceptable Macronutrient Distribution Ranges
(AMDR) for energy producing nutrients &
essential fatty acids.
–  % Calorie range.
•  Estimated Energy Requirement (EER) for
Calories.
•  DRI for physical activity.
How are DRIs established?
RDA: level to meet 97-98% of needs
•  By scientific
AI: average or mean intake level.
committee
average daily nutrient intake
literature review. EAR:
level estimated to meet the
•  Nutrients are
requirement of half the
given an
Recommended
Dietary Allowance
(RDA), Adequate
Intake (AI), or
Estimated
Average
Requirement
(EAR) value by life
stage & gender.
DRIs
Exist
For:
•  Vitamins:
–  A, D, E, K, B1 (thiamin), B2
(riboflavin), B3 (niacin), B6, B12,
folate, vitamin C
–  biotin, pantothenic acid, choline
•  Minerals:
–  Ca, P, Mg, Fe, Zn, I, Se
–  Cu, Mn, Cr, Mo, F
–  Na, K, Cl
•  Water:
–  Men ≥19 years: 3.7 L/day (approx.
15 cups)
–  Women ≥ 19 years : 2.7 L/day
(approx. 11 cups)
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DRI for Protein
•  The adult DRI for protein is set at 0.8 grams/Kg.
This level is for inactive persons.
•  See appendix for gram/Kg need for infants,
children, and adolescents.
•  Although not DRIs: Active persons need more
than the DRI, approximately 1.2 - 1.6 grams/Kg.
Endurance athletes need more than the DRI,
approximately 1.8-2.0 grams/Kg.
DRI for Carbohydrate,
Fiber & Fat
•  Carbohydrate: At least 130 gm/day for adults
•  Fiber:  38 gm/d  25 gm/d, [adults]
•  1.4 gm/100 Calories consumed
•  FAT: not determined for adults
•  Essential Fatty Acids:
•  Linoleic Acid:
 
17
12 [adults, gm/d ]
•  Alpha-Linolenic Acid:
1.6  1.1
DRI for Calories
•  Is calculated from formulas (See Appendix).
•  Is set as an EAR and is the called the
estimated energy requirement (EER).
•  The EER is based on age, gender, and
physical activity.
•  The formulas require height in meters and
weight in kilograms.
DRI for
Exercise
•  There is a DRI for
exercise!
•  It is 60 minutes
cumulative moderate
exercise per day.
•  That means moving body
parts and sweating while
you are doing it.
[adults, gm/d ]
AMDRs
Na, K, Cl & Water
•  In 2004 the DRI was published for Water and
the Electrolytes (Na, Cl, and K)
•  Sodium (Na): 1.5 gm if 19-50 years Sodium
•  Chloride (NaCl): 19-50 years 3.8 gm (3.8 gm
NaCl – 1.5 gm Na = 2.3 gm/day of Cl)
•  Potassium (K): 4.7 gm/day if >18
•  Water: 2.7 L/day if 3.7 L/day if#
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Tolerable Upper
Intake Levels: ULs
•  For vitamins with DRIs
•  For minerals with DRIs
•  For arsenic, boron,
nickel, silicon, vanadium
DRIs
•  Are used to achieve nutritional balance
and health in the population.
•  Are used in nutrition assessment, meal
planning, health care, research, food
industry, national defense, food
programs, public policy, etc.
DRIs Do Not Exist For:
• 
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Cholesterol
Sulfur (sulfate)
Cobalt
Non-essential, nutritional supplements
Summary
•  DRIs are a collection of values to express
a persons nutrient need based on their life
stage & gender.
•  The exact DRI value may be as an RDA,
AI, EAR depending on scientific
information available for each nutrient.
•  DRIs are expressed as ULs and AMDRs.
•  For Calories the DRI is called the EER.
•  There is DRI recommendation for
Physical activity.
•  The DRIs are standards that have many
important purposes and uses.
References for this presentation are the same as those for this topic found in module 2 of the textbook
3
The MyPlate
Food Guidance System
MyPlate
T-Talk 2.3
•  The Original Food Guide Pyramid was released
from the U.S. Department of Agriculture (USDA)
in 1992.
•  It was remodeled and released as MyPyramid in
2005 and as MyPlate in 2011.
•  It is a model for healthy eating for children,
teenagers, adults, and the elderly.
•  If followed, the nutritional content of the diet
should met the DRIs and AMDRs. Further,
nutritionally-related disease should be reduced.
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Grains
What is the MyPlate Plan?
Make at least ½ whole grain
• 
See also Appendix C. Determine your
personalized MyPlate plan by age,
gender, and activity level.
•  Daily Calorie recommendation which ties to
specific daily equivalent recommendations
(ounces or cups or teaspoons depending on the
food group or category) for grains, vegetables,
fruits, protein foods, and dairy.
•  Also for healthy oils and limiting empty calories
Patterning
•  Identify the appropriate food group for the food.
•  Determine the number of equivalents
consumed using this formula.
– The number of equivalents =
amount eaten ÷ amount of an
equivalent.
•  Go to the food gallery at choosemyplate.gov to
see serving equivalents.
•  Refer to appendix C for the amount of food that
counts as an ounce equivalent.
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Includes: whole grains such as amaranth, barley, brown rice, buckwheat, bulgur
(cracked wheat), cornmeal, millet, oatmeal, popcorn, quinoa, rye, sorghum,
triticale, whole wheat, wild rice; and whole grain bread, cereal, tortilla, and pasta
products. Refined grains may include products such as breads, crackers,
cereals, flour tortillas, noodles, processed grains, bakery goods.
Servings in General: A 1-ounce MyPlate serving equivalent of grain, could be 1
slice of bread, 1 cup of ready-to-eat cereal, or ½ cup of cooked rice, pasta, or
cereal (approximately 80 Calories).
Health Benefits: Grains reduce heart disease, high blood pressure, cancer,
type 2 diabetes, neural tube defects during fetal development, and both
constipation and obesity (useful in weight management) when eaten as whole
grains.
Nutrients: Grains provide many nutrients, including several B vitamins (thiamin,
riboflavin, niacin, and folate), minerals (iron, magnesium, and selenium),
carbohydrate, fiber (as whole grains), and protein.
Patterning Practice
•  Nancy ate 1.5 cups of oatmeal for
breakfast. How many ounce equivalent
servings from the grain group did she
eat?
•  1.5 cups eaten ÷ 0.5 cups in per
equivalent = 3 ounce equivalents.
1
Vegetables
Make ½ your plate fruits &
vegetables & vary your veggies
•  Includes: All fresh, frozen, canned, & dried vegetables &
vegetable juices.
•  Servings in General: 1 cup of raw or cooked vegetables or
vegetable juice, or 2 cups of raw leafy greens can be
considered as 1 cup from the vegetable group (approximately
50 Calories or 120 Calories for starchy vegetables).
•  Health Benefits: Vegetables reduce heart disease, heart
attack, high blood pressure, stroke, type 2 diabetes, some
cancers, kidney stones, obesity, and bone loss. Eating
vegetables that are low in Calories instead of higher-Calorie
foods may be useful in helping to lower Calorie intake.
•  Nutrients: Potassium, vitamin A, vitamin C, folate (folic acid),
carbohydrate, fiber, and protein. Most are low in fat and
Calories. None have cholesterol.
•  Subgroups: Dark green, red-orange, beans and peas,
starchy, & other.
Patterning Practice
•  Nancy ate a vegetable stir fry (0.25 C green
pepper, 0.25 cup onion, 0.5 C zucchini squash)
with 0.25 dried cranberries. Pattern her
vegetable and fruit intake.
•  Vegetables: 0.25 + 0.25 + 0.5 = 1 C eaten ÷ 1 C
in an equivalent = 1 C vegetable equivalents.
–  Green pepper is a good source of vitamin C.
•  0.25 cup dried cranberries ÷ 0.5 C dried fruit is a
1 cup fruit equivalent = 0.5 C fruit equivalents
–  Cranberries are a good source of vitamin
Go to the food gallery at choosemyplate.gov to see serving equivalents. Refer to
appendix C for the amount of food that counts as a cup equivalent, to see the vegetable
subgroups, and fruits and vegetables high in vitamins A and C.
Protein Foods
choose lean or low-fat
•  Includes: All foods made from meat, poultry, fish, beans or peas, eggs,
nuts, and seeds are considered part of this group. Beans and peas can
be counted either as vegetables (beans and peas subgroup), or in the
protein foods group. Generally, individuals who regularly eat meat,
poultry, and fish would count beans and peas in the vegetable group.
Individuals who seldom eat meat, poultry, or fish (vegetarians) would
count some of the beans and peas they eat in the protein foods group.
•  Servings in General: 1 ounce of lean meat, poultry, or fish, 1 egg, 1
Tbsp. peanut butter, ¼ cup cooked beans, or ½ ounce of nuts or seeds
can be considered as 1 ounce equivalent from the meat and beans
group (approximately 55 Calories when lean).
•  Health Implications: Foods in the protein foods group provide nutrients
that are vital for health and body maintenance. However, choosing
foods from this group that are high in saturated fat and cholesterol may
increase the risk for heart disease.
•  Nutrients: Many nutrients are provided by protein foods including
protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron,
zinc, and magnesium.
Fruit
Make ½ your plate fruits & vegetables
Choose a variety of whole fresh fruit
•  Includes: All fresh, frozen, canned, and dried
fruits and fruit juices.
•  Servings in General: 1 cup of fruit or 100% fruit
juice, or ½ cup of dried fruit can be considered as
1 cup from the fruit group (approximately 100
Calories).
•  Health Benefits: Fruits reduce heart disease,
heart attack, high blood pressure, stroke, type 2
diabetes, some cancers, kidney stones, obesity,
and bone loss.
•  Nutrients: Potassium, vitamin C, folate (folic
acid), carbohydrate and fiber. Most are low in fat,
sodium, and Calories. None have cholesterol.
Dairy
choose fat-free or low-fat (1%)
•  Includes: All fluid milk products and many foods made
from milk that retain their calcium. Foods made from
milk that have little to no calcium, such as cream
cheese, cream, and butter, are not part of this group.
•  Servings in General: 1 cup of milk or yogurt, 1 ½
ounces of natural cheese, or 2 ounces of processed
cheese can be considered as 1 cup from the milk group
(approximately 90 Calories when fat free or low-fat).
Refer to appendix C for milk alternatives.
•  Health Benefits: Milk products reduce the risk of low
bone mass throughout the life cycle and may prevent
osteoporosis.
•  Nutrients: Milk products provide calcium, potassium,
vitamin D, and protein. Low-fat or fat-free forms provide
little or no solid fat.
Oils Category
Consume the recommended amounts of healthy liquid fats
•  Includes: Oils that are liquid at room temperature come from plants
(except coconut and palm) and from some fish. Foods that are mainly
oil include mayonnaise, certain salad dressings, and soft margarine
with no trans fats.
•  Servings in General: 1 teaspoon of oil is one serving. Most
Americans consume enough oil in the foods they eat, such as nuts,
fish, cooking oil, and salad dressing. Since oils are a fat source, the
amount should be limited to the MyPlate recommendation to balance
total Calorie intake.
•  Nutrients: Oils provide vitamin E, MUFAs, and PUFAs, which contain
essential fatty acids.
•  Health Benefits and Implications: Plant and fish oils promote heart
health. Over consuming linoleic acid which is dominate in most plant
oils can increase cancer risk.
2
Empty Calories
Limit foods and beverages with solid fat and added sugars
Empty Calorie foods are discretionary food choices that promote malnutrition
•  Includes: Solid fats and added sugars.
•  Solid fats: Solid fats are solid at room temperature,
like butter and shortening. Solid fats come from
many animal foods, can be made from vegetable oils
through hydrogenation, and are found naturally in
coconut and palm plant foods.
•  Common solid fats are: Butter, shortening, stick
margarine, and beef, chicken, and pork fat.
•  Foods high in solid fats include: many cheeses,
creams, ice creams, well-marbled cuts of meats,
regular ground beef, bacon, sausages, poultry skin,
many baked goods (such as cookies, crackers,
donuts, pastries, and croissants).
Empty Calories
•  Allowance: The remaining amount of Calories in a food
intake pattern after accounting for the Calories needed
for all food groups—using forms of foods that are fat-free
or low-fat and with no added sugars. The empty Calorie
allowance can be used to:
–  Eat more foods from any food group that the food
guide recommends.
–  Eat higher Calorie forms of foods—those that contain
solid fats or added sugars. Examples are whole milk,
cheese, sausage, biscuits, sweetened cereal, and
sweetened yogurt.
–  Add fats or sweeteners to foods. Examples are
sauces, salad dressings, sugar, syrup, and butter.
–  Eat or drink items that are mostly fats, caloric
sweeteners, and/or alcohol, such as candy, soda,
wine, and beer.
Physical Activity
•  Physical Activity: Physical activity simply means movement of the
body that uses energy. Walking, gardening, briskly pushing a baby
stroller, climbing the stairs, playing soccer, or dancing the night away
are all good examples of being active. For health benefits, physical
activity should be moderate or vigorous and add up to at least 30
minutes a day.
•  Moderate physical activities include: Walking briskly (about 3 ½
miles per hour), Hiking, Gardening/yard work, Dancing, Golf (walking
and carrying clubs), Bicycling (less than 10 miles per hour), Weight
training (general light workout).
•  Vigorous physical activities include: Running/jogging (5 miles per
hour), Bicycling (more than 10 miles per hour), Swimming (freestyle
laps), Aerobics, Walking very fast (4 ½ miles per hour), Heavy yard
work, such as chopping wood, Weight lifting (vigorous effort), and
Basketball (competitive).
•  Casual Activities: Some physical activities, like walking at a casual
pace, such as while grocery shopping, and doing light household
chores are not intense enough to help meet the recommendations.
Although the body is moving, these activities do not increase the heart
rate, so they are not counted towards the 30 or more minutes a day
that should minimally be achieved.
Empty Calories
•  Added Sugars: Added sugars are sugars and syrups
that are added to foods or beverages during processing
or preparation. This does not include naturally occurring
sugars such as those that occur in milk and fruits.
•  Foods that contain added sugars: regular soft drinks,
candy, cakes, cookies, pies, fruit drinks, such as fruitades
and fruit punch, milk-based desserts and products, such
as ice cream, sweetened yogurt and sweetened milk, and
grain products such as sweet rolls and cinnamon toast
•  Ingredients shown on food labels of processed foods
indicate added sugar: brown sugar, corn sweetener,
corn syrup, dextrose, fructose, fruit juice concentrates,
glucose, high-fructose corn syrup, honey, invert sugar,
lactose, maltose, malt syrup, molasses, raw sugar,
sucrose, sugar, and syrup
Patterning Practice
Use the choosemyplate.gov food gallery and appendix C.
•  Nancy ate a cheeseburger.
•  1 bun, 3 ounces regular ground beef patty, 1½
ounces real cheddar cheese, ¼ tomato, 1 tablespoon
mayonnaise, 1 tablespoon mustard, 1 tablespoon
ketchup.
–  The bun = 2 ounces of grain equivalents
–  The meat = 3 ounces meat equivalents & 66 empty Calories
–  The cheese = 1 cup milk equivalent & 90 empty Calories
–  The tomato = ¼ cup other vegetables equivalents
–  The mayo = 2 ½ teaspoons oil equivalents
–  The ketchup and mustard = 25 empty Calories
Summary
•  The MyPlate is a personalized diet plan
based on age, gender, and activity.
•  It encourages the consumption of whole
grains, vegetables, fruits, fat-free or lowfat milk or milk alternatives, low fat meat
and beans, and healthy plant oils.
•  It discourages the intake of sugar and
solid fats as well as a sedentary lifestyle.
References for this presentation are the same as those for this topic found in module 2 of the textbook
3
Presentation Overview
Dietary Guidelines
and Recommendations
•  A brief look at:
– Dietary Guidelines, 2010
– American Heart Association (AHA)
dietary recommendations
– American Cancer Society (ACS)
dietary recommendations
•  Application of knowledge to a case
study
T-Talk 2.4
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Dietary Guidelines, 2010
•  Americans are overweight or obese and under nourished.
Individual, societal, and environmental efforts and interventions
are called for.
•  Four directives related to reducing overweight and obesity,
Calorie, sodium, solid fat, added sugars, refined grains, and
non-nutritious food intake, and increasing plant-based eating
and physical activity.
•  Nine sustainable food environment changes centered on
improving nutrition, food, and cooking literacy and skills,
physical education, financial incentives and agricultural
programs that ensure healthy and sustainable eating and food
security and portion control.
•  Eight topic-specific finding areas that promote energy
balance and weight control, adequate nutrient, protein, and
water intake, whole grains, food safety, and limited SFA (<7%),
cholesterol (<300 mg/day), sodium (<2,300 mg /day to 1,500
mg/day) and alcohol intake.
AHA and ACS Recommends
•  AHA overall healthy eating plan: Consume a diet rich in
vegetables, fruits, and whole-grain. Consume fish(twice/
week, esp. oily). Minimize the intake of beverages and
foods with added sugars.
–  Healthy Body weight.
–  Desirable lipid profile: <300 mg chol, SFA <7%, PUFA up
to 10%, MUFA up to 15%, avoid trans fatty acids (<1%).
–  Desirable blood pressure: sodium between 1,500 and
2,300 mg/day
–  Alcohol in moderation if any.
•  ACS: Eat a variety of healthful foods, with an emphasis
on plant sources.
–  5 or more fruits and vegetables
–  whole grains not refined grains
–  limit high fat red and processed meats and alcohol
•  Maintain a healthy body weight throughout life, be
physically active.
Dietary Guidelines, 2010
Less:
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
More:
Sedentary behaviors
Large portions
Saturated fat and trans fat
Added sugars and sodium
Snacking
Fast food
Mindless eating
Heavy alcohol consumption
Foodborne illness
Obesity and chronic disease
prevention
•  Physical activity
•  Appropriate portions
•  Foods high in essential
nutrients
•  Home cooking
•  Plant based and whole foods
•  Seafood
•  Nutrition and physical
education
•  Financial incentives to eat right
•  Food safety and security
•  Good health and function
Case Study Application of Dietary
Models, Tools, Guidelines &
Recommendations
•  Case Study Finicky Feena:
Finicky Feena is a 19-year-old
female. She is 5 feet 3 inches
tall and weighs 155 pounds.
She is overweight and has a
low physical activity lifestyle
(<30 minutes/day). She likes to
eat snacks while surfing the
internet and eats dinner while
watching TV.
1
Finicky Feena’s 1-day diet
Breakfast:
•  Sunny-Delight (8 fl. oz)
•  White Bread (2 pieces)
•  Sugar (1 T)
•  Cinnamon (1 t)
•  Butter (2 t)
Lunch:
•  Cottage Cheese (1 C, reg.)
•  Pear (1 medium)
•  Ramen noodles (1 cup,
chicken)
•  Sunny-D (12 fl. oz)
Snacks:
•  Water (20 fl. oz)
•  Milky way bar (1 each)
•  Pear (1 medium)
Dinner:
•  Pizza Hut pepperoni personal
pan pizza (1 each, approx 3
slices)
•  Ice burg lettuce salad (1.25 C)
•  Ranch dressing (2 T)
•  Root Beer (16 Fl oz)
Finicky Feena’s
partial diet analysis results
•  Adequate nutrients:
Vitamins C and A, protein
•  Inadequate or deficient
nutrients: essential fatty
acids, fiber, thiamin,
riboflavin, niacin, B6, B12,
folate, vitamin D, vitamin E,
calcium, iron, magnesium,
potassium, and zinc.
•  Calories:
–  Intake: 2,377
–  DRI need: 2,261
•  Total Carbohydrates: 59%
–  Simple: 31%
–  Complex: 28%
–  Alcohol: 0%
•  Total Protein: 13%
–  Complete: 10%
–  Incomplete: 3%
•  Total Fat: 29%
–  SFA: 19%
–  MUFA: 6%
–  PUFA: 4%
•  Cholesterol: 103 mg
•  Sodium: 3,967 mg
Finicky Feena: Q & A
1. Which of the 4 directive areas of the Dietary
Guidelines, 2010 is Feena in compliance with?
2. True or False, Feena is using her cooking skills
to promote individual, societal, and
environmental health? (explain)
3. True or False, Feena engages in some mindless
eating which is discouraged by the Dietary
Guidelines, 2010. (explain)
4. Feena’s diet met the American Heart Association
(AHA) dietary recommendation (Yes or No) for:
– Cholesterol? Sodium? Alcohol? SFA?
Finicky Feena: Q & A
5. Feena’s diet met the American Cancer Society
(ACS) dietary recommendations? Yes or No (if
no then what was wrong)
6. Feena’s lifestyle met the recommendations for
physical activity and she is on track for
maintaining a healthy body weight? Yes or No
(if no then what was wrong)
7. Feena’s diet met the AMDRs for carbohydrate,
sugar, protein, and fat. Yes or No (if no then what
was wrong)
References for this presentation are the same as those for this topic found in module 2 of the textbook
2
Food Composition
Information and
The Exchange Lists
T-Talk 2.5
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Food Composition
•  Food composition tables & databases
provide the chemical composition of foods.
•  We will use the USDA nutrient databank for
food composition values.
•  http://www.nal.usda.gov/fnic/foodcomp/search/
•  Information on the chemical composition of
foods can be attained by using the online
search option or by downloading the free
software database.
Let’s take a look at the current release.
Food Composition Tables
•  The chemical nutrient values are provided given a
certain serving size of specific foods.
•  Chemical values in the USDA nutrient databank include:
– 
– 
– 
– 
Calories
Protein, Carbohydrate, Fat (total fat & type of fatty acid)
Fat soluble vitamins (A, D, E, K)
Water soluble vitamins (thiamin, riboflavin, niacin, folate, vitamin
B6, vitamin B12, vitamin C)
–  Major minerals (sodium, potassium, chloride, calcium,
magnesium, phosphorus)
–  Trace minerals (iron, zinc, iodine, selenium, etc)
Presentation Overview
•  Food Composition
•  Chemical composition of food
•  Used in diet planning & evaluation
•  The Exchange List System
•  Purpose
•  Exchange Lists
•  Used in diet planning & evaluation
•  Sample diets
The Nutrient Data Laboratory
•  The nutrient database is available through the USDA.
•  Go online to:
http://www.nal.usda.gov/fnic/foodcomp/search/
•  There you can see a search option and an option to
download software option.
The Exchange List System
•  The Exchange List system is
an excellent tool for:
• Meal planning
• Calorie control
• Meeting the AMDRs & DRIs
•  Chemical values are also given in some cases the types
of amino acids and for phytochemicals (plant chemicals
that are not essential nutrients but have many beneficial
physiological effects in the human body when consumed
from a variety of plant foods).
1
The Exchange List System
The Exchange List System
•  Was created for diabetic diet
planning.
•  Dietary carbohydrates levels can be
planned to be compatible with insulin
prescription.
•  Diet prescription meets standard
dietary goals for health.
•  Portion sizes are based on:
•  Grams of protein
•  Grams of carbohydrate
•  Grams of fat
•  Total number of Calories
(not nutrient content)
The Exchange Lists
1. 
Starch (grains, cereals, pasta, breads, crackers, some
snacks, starchy vegetables, dried beans, peas, and lentils)
2. 
3. 
4. 
5. 
6. 
7. 
8. 
9. 
Fruit
Nonstarchy vegetables
Milk
Meat and meat substitutes
Fat
Other carbohydrates
Free foods
Combination foods
Exchange Lists
Summary
•  Food Composition tables and databases:
•  Show the chemical composition of food based
on a specified food portion.
•  Are used in diet planning & analysis.
•  The Exchange System Food Lists:
The detailed exchange lists provide the consumer with an idea
of which foods in which quantities count for an exchange.
The prescribed exchanges are used up throughout the day.
•  Are used in diet planning and evaluation
•  Are based on grams carbohydrate, protein,
and fat, as well as total Calories provided per
food exchange.
Please see the detailed exchange lists appendix
References for this presentation are the same as those for this topic
found in module 2 of the textbook
2