Download dnt 200 nutrition for health sciences

DNT 200
NUTRITION FOR HEALTH
SCIENCES
•INTRODUCTION
•U.S.DIETARY GUIDELINES
•FACTORS INFLUENCING FOOD
HABITS
1
DNT 200
NUTRITION FOR HEALTH
SCIENCES
Are you qualified to be a professional?
2
DNT 200
NUTRITION FOR HEALTH
SCIENCES
How do you put a giraffe into the refrigerator?
3
DNT 200
NUTRITION FOR HEALTH
SCIENCES
How do you put a giraffe into the refrigerator?
– Correct answer: Open the refrigerator, put in the
giraffe, and close the door.
(This question tests whether you tend to do simple things
in an overly complicated way)
4
DNT 200
NUTRITION FOR HEALTH
SCIENCES
How do you put an elephant into the refrigerator?
5
DNT 200
NUTRITION FOR HEALTH
SCIENCES
How do you put an elephant into the refrigerator?
– Wrong answer: Open the refrigerator, put in the
elephant, and close the door.
– Correct answer: Open the door, take out the giraffe, put
in the elephant and close the door.
(This tests your ability to think through the repercussions of
your actions)
6
DNT 200
NUTRITION FOR HEALTH
SCIENCES
The Lion King is hosting an Animal
Conference. All the animals attend except
one. Which animal does not attend?
7
DNT 200
NUTRITION FOR HEALTH
SCIENCES
The Lion King is hosting an Animal Conference.
All the animals attend except one. Which animal
does not attend?
– Correct answer: The elephant. The elephant is in the
refrigerator, remember?
(This question tests your memory)
8
DNT 200
NUTRITION FOR HEALTH
SCIENCES
OK, even if you did not answer the
first three questions correctly, you
still have one more chance to show
your abilities.
9
DNT 200
NUTRITION FOR HEALTH
SCIENCES
There is a river you must cross.
But it is inhabited by crocodiles.
How do you manage it?
10
DNT 200
NUTRITION FOR HEALTH
SCIENCES
There is a river you must cross. But it is
inhabited by crocodiles. How do you manage it?
– Correct answer: You swim across. Why? All the
animals are attending the Animal Conference
(This tests whether you learn quickly from your mistakes.)
11
DNT 200
NUTRITION FOR HEALTH
SCIENCES
According to Anderson Consulting Worldwide,
around 90% of the professionals they tested got
all questions wrong. But many preschoolers got
several correct answers. Anderson Consulting
says this conclusively disproves the theory that
most professionals have the brains of a fouryear-old
12
DNT 200
NUTRITION FOR HEALTH
SCIENCES
COURSE OBJECTIVES
Upon completion of this course the student should be able to:
–Differentiate the chemical composition and structure of
nutrients
–List the function of each nutrient
–Compare and contrast the significant food sources of
each nutrient
–Trace the physical and chemical changes that occur in
food from ingestion through excretion of wastes
–Explain the general metabolism of nutrients
13
DNT 200
NUTRITION FOR HEALTH
SCIENCES
COURSE OBJECTIVES (continued)
–Compare and contrast the different food standards and
demonstrate their use as a guide to good nutrition
–Correctly plan nutritionally balanced diets
–List factors that influence establishment of food habits
throughout the life cycle
–Identify changes in nutritional needs throughout the life
cycle
–Given a list of foods, identify nutrient content by using
food composition tables
14
DNT 200
NUTRITION FOR HEALTH
SCIENCES
COURSE OBJECTIVES (continued)
–Calculate the nutrient composition of selected menus
–Evaluate nutrient adequacy by comparison of dietary
intake with nutrition standards
–Evaluate nutrition status using overt physical signs
–Evaluate nutrition-related illnesses
–List sources of valid nutrition information
15
PERSPECTIVE ON NUTRITION
It’s a very odd thing -As odd as can be -That whatever Miss T. eats
Turns into Miss T.
Poet Walter De La Mare
16
PERSPECTIVE ON NUTRITION
17
PERSPECTIVE ON NUTRITION
The science of nutrition is the study of:
-- The nutrients and of their
Ingestion
Digestion
Absorption
Transport
Metabolism
Interaction
Storage
Excretion
--The environment and human behavior as it
relates to these processes
18
PERSPECTIVE ON NUTRITION
–
–
–
–
–
Food Choices
Personal Preferences
(you like the taste)
Associations (you
associate happiness &
prestige with them)
Habit or tradition
(familiarity)
Social pressure (you
can’t refuse)
Availability (no others
to choose from)
19
PERSPECTIVE ON NUTRITION
–
–
–
–
–
Food Choices
Convenience (no time
to prepare anything
else)
Economy (within your
financial means)
Physical ideals (seek
foods that will improve
your physical
appearance)
Nutritional value (seek
foods that you think
are good for you)
Medical reasons
(special diet needed for20
health problem)
PERSPECTIVE ON NUTRITION
The Nutrients
– A nutrient is a substance obtained from food and used in the
body to promote growth, maintenance, or repair; may also
reduce the risks of some diseases
– Energy nutrients -- are organic (carbon containing)
• Carbohydrate
– 4 kcal per gram
– Used for energy
• Protein
– 4 kcal per gram
– Used for building, maintenance, & repair of muscle; used for energy
• Fat
– 9 kcal per gram (the most concentrated source of energy)
– Used for padding & insulation; used for energy
21
PERSPECTIVE ON NUTRITION
The nutrients (continued)
– Non-energy nutrients
• Vitamins
–
–
–
–
Are organic
Are helpers in metabolic processes
Are essential
Are required in small amounts by the body for health
• Minerals
– Are inorganic
– Are atoms of a single element
– Are required in small amounts
• Water
– Is inorganic
– Provides the medium in which all of the cell’s chemical reactions
occur
22
PERSPECTIVE ON NUTRITION
Recommended Nutrient Intakes
– Dietary Reference Intakes (DRI’s)
• Phased in to replace Recommended Dietary
Allowances (RDA’s) beginning in April 1997
• Designed to provide guidelines to optimize health
and physical function
• Three level system
23
PERSPECTIVE ON NUTRITION
Recommended Nutrient Intakes
Dietary Reference Intakes (DRI’s) (continued)
• Level 1 -- Estimated Average Requirements (EAR’s)
– Set at a level to prevent nutrient deficiency in half of
the people of a given age/sex group
24
PERSPECTIVE ON NUTRITION
Recommended Nutrient Intakes
Dietary Reference Intakes (DRI’s) (continued)
• Level 2 -- Recommended Dietary Allowances (RDA)
– Estimated average requirement plus an increase to account
for the variation within a particular group (covers 97 to 98%
of the healthy individuals in a specific age and gender
group)
– Used in guiding individuals to achieve adequate nutrient
intake aimed at decreasing the risk of chronic disease
– If sufficient data are not available, the RDA is set at 1.2 x
EAR
– Adequate Intake (AI’s) used in place of RDA’s where
inadequate scientific research is available to support an RDA
claim for a specific nutrient
25
PERSPECTIVE ON NUTRITION
Recommended Nutrient Intakes
Dietary Reference Intakes (DRI’s) (continued)
• Level 3 -- Maximum Upper Levels (MUL’s)
[Tolerable Upper Intake Levels]
– Set where amounts taken above this level could
cause toxicity or adverse psychological effects
26
PERSPECTIVE ON NUTRITION
Danger of
Toxcity
Marginal
<------------ Tolerable
Upper Level
Safety
AI
<------------ RDA
<-----------Marginal
Danger of
Deficiency
Estimated
Average
Requirement
RDA represents a point
that lies within the
range of appropriate
and reasonable intakes
between toxicity and
deficiency
AI also falls within this
range but its
determination is not as
exact as an RDA’s
27
PERSPECTIVE ON NUTRITION
Diet Planning Principles
• Adequacy -- Provide all the essential
nutrients to maintain health & body
weight
• Balance -- Provide a variety of foods
such that foods rich in one nutrient
do not crowd out foods that are rich
in another nutrient
28
PERSPECTIVE ON NUTRITION
Diet Planning Principles
• Kilocalorie Control
– A calorie is a unit by which energy is measured
– A calorie is the amount of heat necessary to
raise the temperature of one gram of water one
degree centigrade
– A Kilocalorie (Calorie) is the amount of heat
necessary to raise the temperature of one
kilogram (1 liter) of water one degree
centigrade
29
PERSPECTIVE ON NUTRITION
Diet Planning Principles
• Nutrient Density -- Provide high quality (relative
to need) of one or several essential nutrients with a
small quantity of kcalories
• Moderation -- Provide no unwanted constituent in
excess.
• Variety -- Use different foods to obtain the same
nutrients on different occasions
30
PERSPECTIVE ON NUTRITION
31
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS
• Revised 2005
• A federal statement of dietary guidance
policy
• Is the basis of the food guide pyramid
• Intended for healthy children (aged two
years and older) and adults
32
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS
FOR THE GENERAL POPULATION (continued)
ADEQUATE NUTRIENTS WITHIN CALORIE
NEEDS
 Consume a variety of nutrient-dense foods and beverages
within and among the basic food groups while choosing
foods that limit the intake of saturated and trans fats,
cholesterol, added sugars, salt, and alcohol.
 Meet recommended intakes within energy needs by
adopting a balanced eating pattern, such as the U.S.
Department of Agriculture (USDA) Food Guide or the
Dietary Approaches to Stop Hypertension (DASH) Eating
Plan.
33
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS
(continued)
WEIGHT MANAGEMENT
 To maintain body weight in a healthy range, balance
calories from foods and beverages with calories
expended.
 To prevent gradual weight gain over time, make small
decreases in food and beverage calories and increase
physical activity.
34
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS
(continued)
PHYSICAL ACTIVITY
 Engage in regular physical activity and reduce sedentary
activities to promote health, psychological well-being, and a
healthy body weight.
 To reduce the risk of chronic disease in adulthood: Engage in at
least 30 minutes of moderate-intensity physical activity, above
usual activity, at work or home on most days of the week.
 For most people, greater health benefits can be obtained by
engaging in physical activity of more vigorous intensity or
longer duration.
35
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS (con’t)
PHYSICAL ACTIVITY (con’t)
 To help manage body weight and prevent gradual, unhealthy
body weight gain in adulthood: Engage in approximately 60
minutes of moderate- to vigorous-intensity activity on most
days of the week while not exceeding caloric intake
requirements.
 To sustain weight loss in adulthood: Participate in at least 60 to
90 minutes of daily moderate-intensity physical activity while
not exceeding caloric intake requirements. Some people may
need to consult with a healthcare provider before participating
in this level of activity.
36
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR
AMERICANS (continued)
PHYSICAL ACTIVITY (con’t)
 Achieve physical fitness by including
cardiovascular conditioning, stretching
exercises for flexibility, and resistance
exercises or calisthenics for muscle strength
and endurance.
37
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS (con’t)
FOOD GROUPS TO ENCOURAGE
 Consume a sufficient amount of fruits and vegetables while
staying within energy needs. Two cups of fruit and 2½ cups of
vegetables per day are recommended for a reference 2,000calorie intake, with higher or lower amounts depending on the
calorie level.
 Choose a variety of fruits and vegetables each day. In particular,
select from all five vegetable subgroups (dark green, orange,
legumes, starchy vegetables, and other vegetables) several times
a week.
38
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR
AMERICANS (con’t)
FOOD GROUPS TO ENCOURAGE
(con’t)
 Consume 3 or more ounce-equivalents of
whole-grain products per day, with the rest of
the recommended grains coming from enriched
or whole-grain products. In general, at least half
the grains should come from whole grains.
 Consume 3 cups per day of fat-free or low-fat
milk or equivalent milk products.
39
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS (con’t)
FATS
 Consume less than 10 percent of calories from saturated fatty
acids and less than 300 mg/day of cholesterol, and keep trans
fatty acid consumption as low as possible.
 Keep total fat intake between 20 to 35 percent of calories, with
most fats coming from sources of polyunsaturated and
monounsaturated fatty acids, such as fish, nuts, and vegetable
oils.
 When selecting and preparing meat, poultry, dry beans, and milk
or milk products, make choices that are lean, low-fat, or fat-free.
 Limit intake of fats and oils high in saturated and/or trans fatty
40
acids, and choose products low in such fats and oils.
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS (con’t)
CARBOHYDRATES
 Choose fiber-rich fruits, vegetables, and whole grains often.
 Choose and prepare foods and beverages with little added sugars
or caloric sweeteners, such as amounts suggested by the USDA
Food Guide and the DASH Eating Plan.
 Reduce the incidence of dental caries by practicing good oral
hygiene and consuming sugar- and starch-containing foods and
beverages less frequently.
41
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS (con’t)
SODIUM AND POTASSIUM
 Consume less than 2,300 mg (approximately 1 teaspoon of salt)
of sodium per day.
 Choose and prepare foods with little salt. At the same time,
consume potassium-rich foods, such as fruits and vegetables.
42
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS (con’t)
ALCOHOLIC BEVERAGES
 Those who choose to drink alcoholic beverages should do so
sensibly and in moderation—defined as the consumption of up to
one drink per day for women and up to two drinks per day for
men.
 Alcoholic beverages should not be consumed by some
individuals, including those who cannot restrict their alcohol
intake, women of childbearing age who may become pregnant,
pregnant and lactating women, children and adolescents,
individuals taking medications that can interact with alcohol, and
those with specific medical conditions.
 Alcoholic beverages should be avoided by individuals engaging
in activities that require attention, skill, or coordination, such as
driving or operating machinery.
43
PERSPECTIVE ON NUTRITION
DIETARY GUIDELINES FOR AMERICANS (con’t)
FOOD SAFETY
 To avoid microbial foodborne illness:
 Clean hands, food contact surfaces, and fruits and vegetables. Meat
and poultry should not be washed or rinsed.
 Separate raw, cooked, and ready-to-eat foods while shopping,
preparing, or storing foods.
 Cook foods to a safe temperature to kill microorganisms.
 Chill (refrigerate) perishable food promptly and defrost foods
properly.
 Avoid raw (unpasteurized) milk or any products made from
unpasteurized milk, raw or partially cooked eggs or foods
containing raw eggs, raw or undercooked meat and poultry,
unpasteurized juices, and raw sprouts.
44
PERSPECTIVE ON NUTRITION
FOOD GUIDE
PYRAMID
• Symbolizes a
personalized approach to
healthy eating and
physical activity
• Designed to be simple
• Developed to remind
consumers to make
healthy food choices and
to be active every day.45
PERSPECTIVE ON NUTRITION
FOOD GUIDE
PYRAMID
• Activity -- represented
by the steps and the
person climbing them, as
a reminder of the
importance of daily
physical activity.
46
PERSPECTIVE ON NUTRITION
FOOD GUIDE PYRAMID
• Moderation -- represented by
the narrowing of each food group
from bottom to top.
• The wider base stands for foods
with little or no solid fats or
added sugars; should be selected
more often.
• The narrower top area stands for
foods containing more added
sugars and solid fats. The more
active you are, the more of these
foods can fit into your diet 47
PERSPECTIVE ON NUTRITION
FOOD GUIDE
PYRAMID
• Personalization -- is
shown by the person on
the steps, the slogan, and
the URL. Find the kinds
of amounts of food to eat
each day at
www.MyPyramid.gov
48
PERSPECTIVE ON NUTRITION
FOOD GUIDE
PYRAMID
• Proportionality -- shown by
the different widths of the
food group bands.
• The widths suggest how
much food a person should
choose from each group.
• The widths are just a general
guide, not exact proportions.
Check the Web site for how
much is right for you. 49
PERSPECTIVE ON NUTRITION
FOOD GUIDE
PYRAMID
• Variety -- is symbolized
by the 6 color bands
representing the 5 food
groups of the Pyramid
and oils. This illustrates
that foods from all
groups are needed each
day for good health
50
PERSPECTIVE ON NUTRITION
FOOD GUIDE
PYRAMID
• Gradual Improvement
-- is encouraged by the
slogan. It suggests that
individuals can benefit
from taking small steps
to improve their diet and
lifestyle each day.
51
PERSPECTIVE ON NUTRITION
Grains
FOOD GUIDE
PYRAMID
• Inside the pyramid -make half your grains
whole
– Eat at least 3 oz whole
grain bread, cereal,
crackers, rice, or pasta
every day
– Look for “whole” before
the grain name on the list
52
of ingredients
PERSPECTIVE ON NUTRITION
FOOD GUIDE
PYRAMID
• Inside the pyramid -vary your vegetables
Vegetables
– Eat more dark green
veggies
– Eat more orange veggies
– Eat more dry beans and
peas
53
PERSPECTIVE ON NUTRITION
Fruits
FOOD GUIDE
PYRAMID
• Inside the pyramid -focus on fruits
– Eat a variety of fruit
– Choose fresh, frozen,
canned, or dried fruit
– Go easy on fruit juices
54
PERSPECTIVE ON NUTRITION
Fats
FOOD GUIDE
PYRAMID
• Inside the pyramid -know your fats
– Make most of your fat
sources from fish, nuts,
and vegetable oils
– Limit solid fats like
butter, stick margarine,
shortening, and lard
55
PERSPECTIVE ON NUTRITION
Milk
FOOD GUIDE
PYRAMID
• Inside the pyramid -get your calcium-rich
foods
– Go low fat or fat-free
– If you don’t or can’t
consume milk, choose
lactose free products or
other calcium sources
56
PERSPECTIVE ON NUTRITION
FOOD GUIDE
PYRAMID
• Inside the pyramid -go lean on protein
Meat & Beans
– Choose low-fat or lean
meats and poultry
– Bake it, broil it, or grill it
– Vary your choices -- with
more fish, beans, peas,
nuts, and seeds
57
PERSPECTIVE ON NUTRITION
EXCHANGE LISTS
• Diet planning tools that organize foods by their
proportions of carbohydrate, fat, and protein
• Sorts foods according to their energy-nutrient
contents
• Foods on any single list can be used
interchangeably
• Originally developed for people with diabetes
58
PERSPECTIVE ON NUTRITION
EXCHANGE LISTS
LIST
Carbohydrate Group
Starch
Fruit
Milk
Skim
Low-fat
Whole
Other Carbohydrates
Vegetables
Meat & Sub Group
Meats, Very Lean
Meats, Lean
Meats, Med Fat
Meats, High
Fats
PORTION
SIZE
CHO, g PRO, g FAT, g
ENERGY,
Kcal
varies
varies
15
15
3
---
1 or less
---
80
60
1 cup
1 cup
1 cup
varies
1/2 cup
12
12
12
15
5
8
8
8
varies
2
0-3
5
8
varies
---
90
90
150
varies
25
1 oz
1 oz
1 oz
1 oz
1 tsp
-----------
7
7
7
7
---
0-1
3
5
8
5
35
55
75
100
45
59
PERSPECTIVE ON NUTRITION
60
PERSPECTIVE ON NUTRITION
Nutrition Labels
Required Data
• Total Calories
• Calories from fat
• Dietary fiber
• Total fat
• Protein
• Saturated fat
• Vitamin A
• Cholesterol
• Vitamin C
• Sodium
• Calcium
• Total carbohydrate
• Iron
• Sugars
61
PERSPECTIVE ON NUTRITION
Nutrition Labels
62
PERSPECTIVE ON NUTRITION
Nutrition Labels -- Some Definitions
• Free. A product contains no amount of, or only trivial or
"physiologically inconsequential" amounts of, one or more
of these components: fat, saturated fat, cholesterol, sodium,
sugars, and Calories
• High. This term can be used if the food contains 20
percent or more of the Daily Value for a particular nutrient
in a serving.
• Good source. This term means that one serving of a food
contains 10 to 19 percent of the Daily Value for a particular
nutrient.
*****
63
PERSPECTIVE ON NUTRITION
Nutrition Labels -- Some More Definitions
• Low. This term can be used on foods that can be eaten
frequently without exceeding dietary guidelines for one or more
of these components: fat, saturated fat, cholesterol, sodium, and
calories. Thus, descriptors are defined as follows:
 low-fat: 3 g or less per serving
 low-saturated fat: 1 g or less per serving
 low-sodium: 140 mg or less per serving
 very low sodium: 35 mg or less per serving
 low-cholesterol: 20 mg or less and 2 g or less of
saturated fat per serving
 low-calorie: 40 calories or less per serving.
Synonyms for low include "little,"
"few," "low source of," and
****
"contains a small amount of."
64
PERSPECTIVE ON NUTRITION
Nutrition Labels -- Some More Definitions
• Reduced. This term means that a nutritionally altered product
contains at least 25 percent less of a nutrient or of calories than
the regular, or reference, product. However, a reduced claim
can't be made on a product if its reference food already meets
the requirement for a "low" claim.
• Less. This term means that a food, whether altered or not,
contains 25 percent less of a nutrient or of calories than the
reference food. For example, pretzels that have 25 percent less
fat than potato chips could carry a "less" claim. "Fewer" is an
acceptable synonym.
***
65
PERSPECTIVE ON NUTRITION
Nutrition Labels -- Some More Definitions
• Light. This descriptor can mean two things:
– First, that a nutritionally altered product contains one-third
fewer calories or half the fat of the reference food. If the
food derives 50 percent or more of its calories from fat, the
reduction must be 50 percent of the fat.
– Second, that the sodium content of a low-calorie, low-fat
food has been reduced by 50 percent. In addition, "light in
sodium" may be used on food in which the sodium content
has been reduced by at least 50 percent.
**
66
PERSPECTIVE ON NUTRITION
WHAT IS NORMAL EATING?
*
67
PERSPECTIVE ON NUTRITION
WHAT IS NORMAL EATING?
• Internal regulation of food intake
• Freedom from food cravings and compulsions of
eating
• Enjoying the food and the eating experience
68