Transcript Nutrition Potpourri:

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
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Nutrient = chemical substance
within food that is an essential
component of the diet

Homeostasis = dynamic
equilibrium of the internal
environment of the body
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Precursor = substance needed to
produce something else
Review
6 classes of nutrients
 Dietary standards
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» RDAs
» DRIs
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Dietary guidance
» Dietary Guidelines
» MyPyramid
» Food Label
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Nutrient density
Dietary Standards
1941: first Food and Nutrition Board
of the National Research Council met
1943: first publication of the RDAs
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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
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guide for population groups
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set for various age/gender
groupings + pregnancy/lactation
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adequate for:
» practically all...
» ...healthy people
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set at a level intended to provide a
safety margin: mean + 2 SDs
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consideration given to amounts
lost in cooking, difficulties in
absorption, etc.
+2 SD
50%
97.5%
“Politics” of the
RDAs
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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)
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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)
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DRI Values
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_________________
____________(EAR)
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50%
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Recommended
Dietary Allowance
(RDA)

goal
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______________(AI)
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goal
when no
RDA
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_________________
_____________(UL)
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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
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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
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What is a serving?
See Size Up Your Servings
in Oncourse Resources
folder
How to choose wisely
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Choose _______________dairy
Choose high-protein vegetables
(legumes) several times a week
» also high in ____ and ________
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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
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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
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Health Claims
Approved (Jan. 2005)
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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
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