nfmnt chapter 1 translate nutrition science into food intake
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Nutrition Fundamentals and Medical Nutrition Therapy
Translate Nutrition Science into Food IntakeCorresponds with LEARNING PLAN 1Copyright 2016 Association of Nutrition and Foodservice Professionals
1
Objectives
Discuss the importance of good nutrition
Discuss dietary recommendations for carbohydrates and fats
Explore health effects of protein
Distinguish between vitamins and minerals
Identify the role of water as a nutrient
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Objectives
Define phytochemicals and functional foods
Select the best food sources of specific vitamins & minerals
Identify daily water recommendations
Differentiate between different food guides
Analyze dietary intake compared to MyPlate
Nutrition Fundamentals and Medical Nutrition Therapy • Food Preferences and Customs • Learning Plan 1
Nutrition as a Science
Science of Nutrition includes» Biology, chemistry, anatomy, physiology
Early 20th century focused on identifying essential nutrients and correcting deficiencies
Today, obesity is the leading health concern» Overconsumption of calories especially fats/carbohydrates
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
What is Obesity?
Defined as having a BMI of >30
Influenced by several factors» The food environment» Amount of physical activity
- Regular daily exercise helps: Balance energy intake Strengthen the heart and cardiovascular system Achieve a healthy weight and decrease some cancer risks
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Goals for Physical Activity
Adults»30 minutes most days of the week
Children»60 minutes most days of the week
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Brain Break
Several leading causes of death can be attributed to diseases related to what medical condition.
» Obesity
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Health People Health Objectives
Healthy People 2020
National objectives for promoting health and preventing disease
39 categories of objectives
www.healthypeople.gov
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Dietary Reference Intakes
Dietary Reference Intakes (DRIs)» Used to assess the diets of groups of people rather than
individuals- Estimated Average Requirement (EAR)- Recommended Dietary Allowance (RDA)- Adequate Intake (AI)- Tolerable Upper Intake Level (UL)
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Dietary Guidelines for Americans
Dietary Guidelines for Americans» Government mandate to update every
five years» 4 general topics» 29 key recommendations
Addresses a non-food but essential factor - activity
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Major Goals of Dietary Guidelines
Key Recommendations of Dietary Guidelines 2010» Balance Calories
- Enjoy your food but eat less; avoid oversized portions
» Foods to Increase- nutrient-dense foods
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Major Goals of the Dietary Guidelines (cont.)
» Foods to Reduce-High sodium, fat (saturated/trans), added sugars and refined carbohydrates
Nutrition Fundamentals and Medical Nutrition Therapy • Food Preferences and Customs • Learning Plan 1
Dietary Guidelines for Americans
2010 Dietary Guidelines for Americans» Provide authoritative advice for people 2 years and older
about how proper dietary habits can promote health and reduce risk for major chronic diseases- http://www.cnpp.usda.gov/dietaryguidelines.htm
» Review Executive Summary of the 2010 Dietary Guidelines for Americans for detailed information
» Executive Summary of the 2010 Dietary Guidelines for Americans
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
MyPlate
MyPlate» http://www.choosemyplate.gov
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
MyPlate
MyPlate» Introduced along with updating of USDA food patterns
supporting the 2010 Dietary Guidelines for Americans » Different shape to help grab consumers’ attention with a new
visual cue » Icon that serves as a reminder for healthy eating, not
intended to provide specific messages » Visual is linked to food and is a familiar mealtime symbol in
consumers’ minds, as identified through testing
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Ten Tips from MyPlate
Balance calories
Enjoy your food, but eat less
Avoid oversized meals
Foods to eat more often (fruits, vegetables, whole grains, low-fat dairy products)
Make half your plate fruits and vegetables
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Switch to fat-free or low-fat
Make half your grains whole grains
Foods to eat less often (foods high in solid fats, added sugars, and salt)
Compare sodium in foods
Drink water instead of sugary drinks
Tips:
USDA Food Patterns
USDA Food Patterns» Used to plan menus for school foodservice, correctional
facilities and healthcare facilities- http://www.cnpp.usda.gov/sites/default/files/usda_food_patterns/S
ampleMealPatterns.pdf
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Brain Break
What food and nutrition guide should be recommended to a young family to help them balance their food intake?
» MyPlate – because it is geared toward individuals of various age groups and various activities
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Other Significant Dietary Recommendations-Macronutrients Carbohydrates
» 60% of daily calories- 50% coming from complex carbohydrates: starch and fiber- Fiber guideline is 20–35 grams daily- Use sugars only in moderation
» Be prepared to help clients choose carbohydrates wisely
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Other Significant Dietary Recommendations-Macronutrients Fats
» No more than 30% of daily calories» < 10% of total calories as saturated fats» Avoid trans-fats» Cholesterol intake is < 300 mg. daily» Increase omega-3 fatty acids» Select lean cuts of meat» Prepare meats other than by frying
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Other Significant Dietary Recommendations-Macronutrients Protein
» Provides energy and essential amino acids» 0.8 g. of protein/kg. of body weight» High-quality proteins come from animal sources» Can add excessive fat and calories» Vegetarians should consume complementary protein sources
to ensure intake of essential amino acids
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Other Significant Dietary Recommendations Fluids
» Water is an essential nutrient» Lose approximately 10 cups per day» 8-10 8 oz. glasses of water per day often recommended» Approximately 20% of our water intake comes from fluids in
our foods
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Brain Break
What could be substituted for vegetable oil in a recipe for muffins to help decrease the fat intake?
» Low-fat Greek yogurt or plain yogurt
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Food or Supplements
Real food is always preferred
Room for utilizing supplements when warranted
Supplementation of certain nutrients is common» Iron» Calcium» Vitamin D
Supplements are not ‘replacements’ for real foods
Be certain the guidance you use is based on science and research *evidence – not popular media
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
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