Transcript EDU 153 Chapter 12

Chapter 12
Nutrition Guidelines
©2015 Cengage Learning.
Nutrition
• Nutrition
– Is the study of food and how it is used by the
body
– It includes the start-to-finish processes of
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Eating
Digestion of food
Transportation of nutrients
Absorption of nutrients into cells
Excretion of unused material
Nutrients
• Food yields nutrients essential to the human
body: Proteins, carbohydrates, fats, vitamins,
minerals, and water.
• Nutrients serve three main functions:
– Supply energy
– Provide materials for building and maintaining healthy
cells
– Regulate body processes
Nutrients
• All persons throughout their life span
require the same nutrients—only the
amounts that are needed change.
Nutrition Guidelines
• Several tools are available to help guide
decisions about consuming a nutritious diet,
being physically active, and maintaining a
healthy weight.
• Helping children to develop healthy eating and
activity behaviors can have positive lifelong
outcomes.
Nutrition Guidelines
• Are designed to serve one of two
purposes:
– To ensure adequate nutrient intake
– To encourage healthy lifestyle practices
Nutrition Guidelines
• Nutrient guidelines that are designed to
ensure adequate nutrient intake include:
– Daily Reference Intakes (DRIs)
– MyPlate
Daily Reference Intakes (DRIs)
• DRIs provide information about:
– Recommended nutrient intake by age
– Nutrient goals for which a limit has been determined
– The highest level of a nutrient that is unlikely to cause
a health risk
• DRIs are also used to establish national nutrition
program policy and for labeling purposes.
ChooseMyPlate.gov
• The MyPlate interactive tool provides consumers
with a wealth of information about:
– Food groups and healthy eating patterns
– Nutrient-dense sources of essential vitamins and
minerals
– Portion size, moderation, and calories
– Physical activity to balance food intake
– Recipes for nutritious food preparation
ChooseMyPlate.gov
• Spend time exploring the interactive features and learn
how to personalize the recommendations
– http://www.choosemyplate.gov
Nutrition Guidelines
• Additional nutrient guidelines that are
designed to encourage healthy lifestyle
practices include:
– Dietary Guidelines for Healthy Americans
– Healthy People 2020
– Canada’s Food Guide
– Let’s Move
Dietary Guidelines for Healthy
Americans
• Key recommendations include:
– Consuming a variety of nutrient-dense
foods within caloric needs
– Maintaining a healthy weight
– Engaging in physical activity on a regular basis
– Including a variety of fruits and vegetables each day
– Reducing saturated fat and cholesterol intake
– Keeping fat intake to 20 to 30 percent of total calories
Dietary Guidelines for Healthy
Americans
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Choosing fiber-rich and whole grain carbohydrates
Decreasing sugar intake
Consuming less than 2000 mg of sodium daily
Drinking alcoholic beverages in moderation
Practicing food safety
• This document can be viewed at:
http://www.health.gov/dietaryguidelines/2010.asp
(Note: New guidelines will be released in 2015).
Healthy People 2020
• Areas of health that are addressed in the
document include:
– Physical activity, nutrition and weight management,
mental health, injury and violence prevention, oral
health, food safety, environmental health,
immunization and infectious diseases, and improved
access to health care.
– This document can be viewed at:
http://www.healthypeople.gov
Canada’s Food Guide to Healthy
Eating
• Canada’s Food Guide provides similar
recommendations.
• This document can be viewed at:
http://www.hc-sc.gc.ca/fn-an/food-guidealiment/
The Nutrition Labeling and
Education Act (1990)
• Food & Drug Administration (FDA) food label
requirements:
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Mandatory labeling of most packaged foods
Standardized serving sizes
Manufacturer’s contact information
Uniform use of terms and health claims
List of all ingredients
• 2004 amendment requires listing of allergenic
proteins (e.g., tree nuts, peanuts, soy beans,
egg, fish, shellfish, wheat, milk)
Making Sense of Food Labels
Daily Values (DVs )
The Daily Values are based on expert
dietary advice about how much, or how little,
of some key nutrients you should eat each
day, depending on whether you eat 2,000 or
2,500 calories a day.
Case Study
Ruby runs a small child care program in her home. The
preschool-age children begin arriving at 7 A.M. each
morning and leave by 5:30 P.M.
Ruby prepares and serves them breakfast, lunch, and two
snacks throughout the day.
This year, she has encountered several children who have
challenging food allergies and food preferences.
What suggestions would you offer to help Ruby in each of
the following situations?
Case Study
• Layla, age 4, breaks out in hives whenever she has eaten too
many strawberries or oranges. She will occasionally accept a
small serving of applesauce or a few bites of banana but few
other fruits. What two nutrients are probably deficient in
Layla’s diet? What other fruits or vegetables can Ruby serve
to supply these essential vitamins?
• Ailani, age 3, is lactose intolerant and unable to drink milk or
to eat dairy products. What nutrient is most likely deficient in
Ailani’s diet? What other foods can Ruby serve to meet
Ailani’s nutrient needs?
• Carlos, age 5, doesn’t like milk and demands fruit juice or
lemonade instead. What two nutrients are most likely
deficient? What adjustments can Ruby make in his diet to
meet these needs?
Case Study
• Mariko, age 2, prefers a daily diet of rice or noodles that
have been drenched in soy sauce. She will take a few
bites of tofu when her mother insists, but refuses meats,
fish, and most vegetables. What nutrients is she
missing? What health concerns would you have about
Mariko’s current dietary pattern? What can Ruby do to
improve Mariko’s dietary intake?
• Sophia’s favorite breakfast foods include bacon,
sausages, doughnuts, and biscuits with gravy. What
nutrients is she consuming in excess? What food groups
and nutrients is she lacking? Should Ruby be concerned,
and what can she do to encourage healthier eating
habits?