Nutrition Potpourri:
Download
Report
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
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
» MyPyramid
» F&V: More Matters
Diet analysis
» MyPyramid
Food composition info
» USDA food comp on-line
» http://www.ars.usda.gov/nutrientdata
Food labels
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
www.mypyramid.gov
The Food Guide Pyramid
From: USDA, DHHS
What is a serving?
http://www.mypyramid.gov
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