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Ten Leading Causes of Death in the U.S. (2000) Rank Cause of death 1 Heart disease 2 Cancer 3 Stroke 4 Lung diseases 5 Accidents 6 Diabetes 7 Pneumonia/influenza 8 Alzheimer’s disease 9 Kidney disease 10 Septicemia Causes in which diet plays a part Causes in which alcohol plays a part Ten Leading Causes of Death in the U.S. (1900) Rank Cause of death 1 Pneumonia/influenza 2 Tuberculosis 3 Diarrhea and enteritis 4 Heart disease 5 Stroke 6 Nephritis 7 Accidents 8 Cancer 9 Diphtheria 10 Meningitis Causes in which diet plays a part Causes in which alcohol plays a part Some Definitions Nutrition = science of food and its use by the body Nutrient = chemical substance within food that is an essential component of the diet Homeostasis = dynamic equilibrium of the internal environment of the body Precursor = substance needed to produce something else Review 6 classes of nutrients Dietary standards » RDAs » DRIs Dietary guidance » Dietary Guidelines » MyPyramid » Food Label Nutrient density Dietary Standards 1941: first Food and Nutrition Board of the National Research Council met 1943: first publication of the RDAs Recommended Dietary Allowances = “ “levels of intake of essential nutrients considered by the Food and Nutrition Board to be adequate to meet the known nutritional needs of practically all healthy persons” (since then) RDAs guide for population groups set for various age/gender groupings + pregnancy/lactation adequate for: » practically all... » ...healthy people set at a level intended to provide a safety margin: mean + 2 SDs consideration given to amounts lost in cooking, difficulties in absorption, etc. +2 SD 50% 97.5% “Politics” of the RDAs 1985 RDAs were never published! 1989 RDAs were not controversial 1993 RDA committee was charged to consider: » Should chronic disease prevention be considered? » Should recommendations be given as ranges? » Is there enough information to set RDAs for older people? » What about CHO, fiber, fat? Dietary Reference Intakes (DRIs) Extension of historical RDAs to include _____________________ Include recommendations to ___________________ Developed by the U.S. and Canada Released in a series of 7 reports (turned out to be 6) DRI reports Ca, P, Mg, vitamin D, F (1997) B vitamins and choline (1998) antioxidants (2000) micronutrients (2001) energy, macronutrients, fiber, and cholesterol (2002/2005) electrolytes and water (2005) DRI Values _________________ ____________(EAR) 50% Recommended Dietary Allowance (RDA) goal ______________(AI) goal when no RDA _________________ _____________(UL) upper safe intake! Tools for Eating Well Consumer guidance » Dietary Guidelines » MyPlate » F&V: More Matters Diet analysis » MyPlate Food composition info » USDA food comp on-line » http://www.ars.usda.gov/nutrientdata Food labels Dietary Guidelines (7th edition, 2010) Build a healthy plate Cut back on foods high in solid fats, added sugars, and salt Eat the right amount of calories for you Be physically active your way » Use food labels to help you make better choices www.myplate.gov Dietary Guidelines (6th edition, 2005) Adequate Nutrients within Calorie Needs Weight Management Physical Activity Food Groups to Encourage Fats Carbohydrates Sodium and Potassium Alcoholic Beverages Food Safety What is a serving? See Size Up Your Servings in Oncourse Resources folder How to choose wisely Choose _______________dairy Choose high-protein vegetables (legumes) several times a week » also high in ____ and ________ Include a vitamin A-rich vegetable and a vitamin C-rich fruit daily » also high in Choose whole grains often » “Make half your grains whole” 5-A-Day for Better Health Now Fruits and Vegetables: More Matters http://www.fruitsandveggiesmorematters.org/ The “Nutrition Facts” Food Label Food label reform mandated by 1990 Nutrition Labeling & Education Act (NLEA) Implemented by May 1994 Primary responsibility of FDA; USDA regulates meat, poultry Purpose is to help consumers compare foods Key points serving sizes standardized servings given in household measures (and metric units) content descriptors defined by FDA only approved health claims allowed information on fat, sodium, kcalories, and fiber required Health Claims Claim must meet FDA requirements Can only use “may” or “might” in discussing the food-disease relationship Must state that other factors play a role in disease development Health Claims Approved (Jan. 2005) Calcium / osteoporosis Fat / cancer Saturated fat and cholesterol / heart disease Fiber-containing grains, fruits, vegetables / cancer Fiber-containing grains, fruits, vegetables / risk of heart disease Sodium / hypertension Fruits and vegetables / cancer Folic acid / neural tube defects Soluble fiber from whole oats, oatmeal, or psyllium / risk of heart disease Sugar alcohols / tooth decay Soy protein / coronary heart disease Plant sterols and stanols / coronary HD Potassium / HBP and stroke Soy protein and nuts / heart disease Food Label Math # of servings serving size Calories: Total, from fat » figure % Calories from fat Daily Values (DVs) » % DV (based on 2000 kcal) Nutrient Density Comparison of the nutrients a certain food provides in relation to the Calories the food provides Use the concept to compare one food to another