Transcript OVERVIEW OF HEALTHY EATING HABITS

OVERVIEW OF HEALTHY
EATING HABITS
CHAPTER 1
Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Role of the Dental Hygienist
 Identify harmful dietary habits that may initiate
oral disease
 Promote health and wellness as a health
professional
 Opportunity to see patients on a more regular basis
than many other health professionals
 Support interventions initiated by other health care
professionals
 Identify patients needing referral to a registered
dietitian for complex nutrition needs that may
ultimately affect general health
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Basic Nutrition
 Nutrition
 Process by which living things use food to obtain
nutrients for energy, growth, and maintenance
 Essential nutrients
 Substance obtained from food that the body cannot
produce in sufficient quantities to meet physiological
requirements
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Classes of Nutrients
 Macronutrients
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


Water*
Proteins
Carbohydrates
Fats
Alcohol
 Micronutrients
 Minerals
 Vitamins
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Basic Concepts
of Nutrition
 Good nutrition evaluated in context of patient’s:
 Physiological needs for essential nutrients
 Nutrient content of the food
 Cultural or environmental circumstances
 Personal preferences
 Encourage variety of foods to minimize nutrient
deficiencies or excesses
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Governmental Nutrition Concerns
 Prior to 1977 main concern was nutrient
deficiencies, e.g., pellagra
 Current concern is prevention of chronic
diseases related to dietary intake including:
 Cancer, stroke, diabetes mellitus, atherosclerosis, and
coronary artery disease
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Healthy People 2010
Nutrition Objectives
 Objectives involving nutrition included in 21
priority areas
 Oral health and nutrition objectives
 Reduce proportion of children and adolescents who have
dental caries
 Increase numbers of community water systems containing
optimal amounts of fluoride
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Dietary Reference Intakes (DRIs)
 Estimated average requirement (EAR)
 Amount of nutrients estimated to meet needs of half of
healthy individuals in specific age and gender group
 Recommended dietary allowances (RDAs)
 Sufficient amount of nutrients to meet requirements of
nearly all (97%–98%) healthy individuals
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Dietary Reference Intakes (DRIs)
 Adequate intake (AI)
 Average amount of nutrient that appears to maintain a
defined nutritional state; more tentative than an RDA
 Tolerable upper intake level (UL)
 Maximum daily level of nutrient intake that probably
will not cause adverse health or toxic effects for most
individuals
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Dietary Reference Intakes (DRIs)
 Acceptable macronutrient distribution range
(AMDR) (see Table 1-1)
 Ensures sufficient intake of essential nutrients while
reducing risk of chronic disease
 Estimated energy requirement
 Energy intake that is predicted to maintain energy
balance
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DRIs: Dental Hygiene
Considerations
 Guidelines apply to average daily intakes
 Individual’s specific requirement unknown
 Encourage a variety of healthy food choices
 DRIs are guidelines for healthy people
 UL may be used to warn patients against
megadoses of nutrients
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Dietary Guidelines for
Americans 2005
 Issued by USDA and HHS;
updated every 5 years
 Authoritative advice for people
2 years and older about how
good dietary habits can
promote health and reduce risk
for major chronic diseases
U.S. Department of Health and Human Services and U.S.
Department of Agriculture. Dietary Guidelines for Americans, 2005.
6th ed. Washington, D.C.: U.S. Government Printing Office,
January 2005
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Dietary Guidelines for
Americans 2005
 Key recommendations
 Adequate nutrients within
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From U.S. Department of Health and Human Services and U.S.
Department of Agriculture. Dietary Guidelines for Americans,
2005. 6th ed. Washington, D.C.: U.S. Government Printing
Office, January 2005.

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kilocalorie needs
Weight management
Physical activity
Food groups to encourage
Fats and carbohydrates
Sodium and potassium
Alcoholic beverages
Food safety
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Dietary Guidelines for Americans 2005:
Dental Hygiene Considerations
 Apply only to healthy individuals >2 years of age
 Encourage nutrient-dense food: whole grains,
fruits, and vegetables
 Encourage moderation in salt, sugar, and alcohol
intake
 Encourage intake of fluoridated water
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Food Pyramid System
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Food Pyramid System: Guiding
Principles
Evolutionary
Flexible
Practical
Useful
Overall
Health
Realistic
Up-to-Date
Research
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Total
Diet
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Food Pyramid System
 MyPyramid was
designed to help
people make
food choices for
meeting nutrient
requirements
 Foods are
grouped
according to
nutrient content
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Food Pyramid System Message:
Discretionary Calories
Discretionary
calories
=
Total estimated
energy
requirement
—
Essential
calories
Discretionary calories* may be used to:
 Increase amount of food selected from a food group
 Consume foods that are not in the lowest fat form—
such as 2% milk or items that contain added sugars
 Add oil, fat, or sugar to foods
 Consume alcohol (for those who consume alcohol)
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Food Pyramid System Message:
Physical Activity
In the Dietary Guidelines:
 Engage in regular physical
activity and reduce sedentary
activities to promote health,
psychological well-being, and
a healthy body weight
In MyPyramid graphic:
 Steps and person on them
symbolize physical activity
should be a part of everyday
healthy living
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Food Pyramid System Message:
Proportionality
In the Dietary Guidelines:
 Adopt a balanced eating pattern
 Sufficient amount of fruits and vegetables
 3 or more ounce equivalents of whole-grain products
per day
 3 cup equivalents per day of fat-free or low-fat milk or
milk products
In MyPyramid graphic:
 Differing widths of the color bands
suggest about how much
food should be eaten from
each group
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Food Pyramid System Message:
Moderation
In the Dietary Guidelines:
 Limit intake of saturated and trans fats, and
choose products low in these fats
 Make choices of meat, poultry, dry beans, and milk
products that are lean, low fat, or fat free
 Choose and prepare foods and beverages with
little added sugars or calorie sweeteners
In MyPyramid graphic:
 Food group bands narrow from
bottom to top suggesting to eat
nutrient-dense forms of foods
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Food Pyramid System:
Dental Hygiene Considerations
 Provide information to patients about MyPyramid as it
relates to positive changes in dietary lifestyle changes
 Use the Food Pyramid system to evaluate adequacy
of a patient’s diet
 Eliminating food groups may lead to inadequate intake of
nutrients
 If only nutrient-dense foods are selected,
discretionary kcal can be used on other foods
 The slogan “Steps to a Healthier You” suggests
improvement should happen in stages over time
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Other Food Guides: Healthy Eating
Pyramid
1. Start with exercise
2. Focus on food, not grams
3. Go with plants
• Eat a plant-based diet
4. Cut way back on American
staples, e.g., red meat and
refined sugars and grains
5. Take a multivitamin and
maybe have a drink
Copyright © 2008 Harvard University. For more information about the Healthy Eating
Pyramid, please see The Nutrition Source, Department of Nutrition, Harvard School
of Public Health, www.thenutritionsource.org; and Willett W, Skerrett P: Eat, Drink,
and Be Healthy. Free Press/Simon & Schuster Inc, 2005.
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Other Food Guides: Eating Well with
Canada’s Food Guide
 Steps toward better
health and a healthy
body weight include:
 Eat recommended
From Eating Well With Canada’s Food Guide (2007), Health
Canada. Reproduced with permission of the Minister of Public
Works and Government Services Canada, 2009.
amount and types of
food each day
 Limit foods and
beverages high in
calories, fat, sugar or
salt (sodium)
 Be active every day
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FDA Authorized Health Claims
 Qualified health claims
 Cancer risk
 Cardiovascular disease risk
 Cognitive function
 Diabetes
 Hypertension
 Neural tube birth defects
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Nutritional Label
 Daily reference values
 Based on 2000-calorie
diet
 % DV helps determine
if a serving of food is
high or low in a nutrient
From the Department of Health and Human Services, Food
and Drug Administration. How to Understand and Use the
Nutrition Facts Label. June 2000, updated July 2003 and
November 2004. Available:
www.cfsan.fda.gov/~dms/foodlab.html.
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Which has more calories?
Which one has more saturated fat?
Which one has more calcium?
From the Department of Health and Human Services, Food
and Drug Administration. How to Understand and Use the
Nutrition Facts Label. June 2000, updated July 2003 and
November 2004. Available:
www.cfsan.fda.gov/~dms/foodlab.html.
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