Transcript Amino group needs to be excreted

Chapter 02
*Lecture Outline
*See separate Image PowerPoint slides for all
figures and tables pre-inserted into
PowerPoint without notes.
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1
Philosophy That Works
“Consume a variety of foods balanced
by a moderate intake of each food.”
 Variety

– Choose different foods

Balanced
– Do not overeat any single type of food

Moderation
– Control portion size
Nutrient Density
 Nutrient
Dense
– Comparison of vitamin and mineral
content with number of kcals
 Empty
calories
Comparison of Nutrient Density
Energy Density
 Comparison
of kcal content with
weight of food
 High-energy-dense foods
 Low-energy-dense foods
States of Nutritional Health
Desirable Nutritional Health
 Intake
meets body’s needs
 Body has a small surplus
Undernutrition
 Intake
is below body’s needs
 Surpluses are depleted
 Health declines
 Metabolic processes slow or stop
 Subclinical deficiency
 Clinical symptoms
Overnutrition
Intake exceeds body’s needs
 Short term

– Few symptoms

Long term
– Serious conditions
– Obesity
Abuse of supplements
 www.shapeup.org

Measuring Nutritional State

Assessment:
– Anthropometric
– Biochemical
– Clinical
– Dietary
– Environmental
Measuring Nutritional State
Limitations of Nutritional
Assessment
 Delayed
symptoms and signs
 Symptoms due to different
causes
Healthy Habits to Adopt
Consume a healthy diet
 Control your weight
 Drink alcohol in moderation (optional)
 Exercise > 30 minute a day
 Don’t smoke

Using the Scientific Method
The Scientific Method
Studies
Laboratory animal experiments
 Human studies
 Case-control study
 Double-blind study
 Peer Review
 Follow-up studies

Studies
Nutrient Standards and
Recommendations
Dietary Reference Intake (DRI)
Ongoing and collaborative effort
 Health Canada and the Food and
Nutrition Board of the Institute of
Medicine (US)

RDAs
AIs
DRIs
EERs
ULs
DVs
Standards Under the DRI
The Recommended Dietary
Allowances

“Recommended intakes of nutrients
that meet the needs of almost all
healthy people of similar age and
gender”---- the Food and Nutrition Board of the
National Academy of Sciences
Recommendations for
Healthy Eating
The Dietary Guidelines
The basis for menu planning
The Dietary Guidelines for Americans
Published by USDA and DHHS - 2010
 Created to promote:

– The latest and strongest scientific
information to improve human health

Intended for healthy children (>2 yrs)
and adults
The Dietary Guidelines for Americans
Balancing calories to manage weight
 Foods and food components to reduce
 Foods and nutrients to increase
 Building healthy eating patterns
 The dietary guidelines and you

MyPlate
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
Usual Intake as a Percent of Goal or Limit
Eat more of these:
Whole grains
GOAL
15%
Vegetables
59%
Fruits
42%
Dairy
52%
Seafood
44%
Oils
61%
Fiber
40%
Potassium
56%
Vitamin D
28%
Calcium
75%
LIMIT
Eat less of these:
Calories from SoFAS*
280%
Refined grains
200%
Sodium
149%
Saturated fat
110%
0%
50%
100%
150%
200%
250%
Percent of goal or limit
*SoFAS = solid fats and added sugars.
Note: Bars show average intakes for all individuals (ages 1 or 2 years or older, depending on the data source) as a percent of the
recommended intake Ievel or limit. Recommended intakes for food groups and limits for refined grains and solid fats and added sugars
are based on amounts in the USDA 2000-calorie food pattem. Recommended intakes for fiber, potassium, vitamin D, and calcium are
based on the highest AI or RDA for age 14 to 70 years. Limits for sodium are based on the UL and for saturated fat on 10% of calories.
The protein foods group is not shown here because, on average, intake is close to recommended levels.
© JGI/Blend Images LLC RF
A Menu Planning Tool
300%
MyPlate
Released in 2011
 Replaces MyPyramid
 Visualization of key recommendations
of dietary guidelines
 Depicts a place setting
 How to build a healthy plate at mealtime

MyPlate

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
Fruits and vegetables
cover half the plate
Grains occupy
slightly more than ¼
of the plate
Remaining space is
reserved for protein
A cup of dairy also
appears
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
Usual Intake as a Percent of Goal or Limit
Eat more of these:
Whole grains
GOAL
15%
Vegetables
59%
Fruits
42%
Dairy
52%
Seafood
44%
Oils
61%
Fiber
40%
Potassium
Vitamin D
56%
28%
Calcium
75%
LIMIT
Eat less of these:
Calories from SoFAS*
280%
Refined grains
200%
Sodium
149%
Saturated fat
0%
110%
50%
100%
150%
Percent of goal or limit
200%
250%
300%
*SoFAS = solid fats and added sugars.
Note: Bars show average intakes for all individuals (ages 1 or 2 years or older, depending on the data source) as a percent of the
recommended intake Ievel or limit. Recommended intakes for food groups and limits for refined grains and solid fats and added
sugars are based on amounts in the USDA 2000-calorie food pattem. Recommended intakes for fiber, potassium, vitamin D, and
calcium are based on the highest AI or RDA for age 14 to 70 years. Limits for sodium are based on the UL and for saturated fat on
10% of calories.
The protein foods group is not shown here because, on average, intake is close to recommended levels.
© JGI/Blend Images LLC RF
Portion Sizes
Health Messages

Balancing calories
– Enjoy your food, but eat less
– Avoid oversized portions

Foods to increase
– Make half your plate fruits and vegetables
– Make at least half your grains whole
– Switch to skim or 1% milk

Foods to reduce
– Choose foods with lower sodium
– Drink water instead of sugary drinks
MyPlate
Not for children under the age of 2
 Variety is the key
 Each food is deficient in at least one
essential nutrient
 Calorie and nutrient content may vary
within a food group

Limitations of MyPlate
Does not address the types of foods to
choose within each group
 Shows how to build a healthy plate at
mealtime, but does not address total
diet
 Access to information maybe limited

Standards For Food Labeling
DRIs are gender and age specific
 FDA developed the Daily Values
 Generic standard used on food
labels
 Allow for comparison

DRV for 2000 kcal
Food Component DRV 2000 kcal
Fat
Saturated Fat
Protein
Cholesterol
Carbohydrate
Fiber
Sodium
Potassium
< 65 g
< 20 g
50 g
< 300 mg
300 g
25 g
< 2400 mg
3500 mg
Nutrition Facts
What’s on the Food Label?
Product name
 Manufacturer’s name and address
 Uniform serving size
 Amount in the package
 Ingredients in descending order by
weight
 Nutrient components

What Food Requires a Label?
Nearly all packaged foods and
processed meat products
 Health claims
 Fresh fruit, vegetable, raw single
ingredient meal, poultry, fish are
voluntary

What is Not Required on a Label?
% Daily Value for protein (for foods
intended for 4 yrs. or older)
 Protein deficiency is rare
 Procedure to determine protein
quality is expensive

Health Claims Allowed on Food
Labels Relating to
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
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
Osteoporosis
Some cancer
Cardiovascular disease
Hypertension
Neural tube defects
Tooth decay
Stroke
Use of “may” or “might”
Comparative and Absolute
Nutrient Claims
Sugar (free, no added)
 Calories (free, low)
 Fiber (high, food source, added)
 Fat (free, low, reduced)
 Cholesterol (free, low, reduced)
 Sodium (free, low, light)

Claims
Fortified/enriched
 Healthy
 Light, lite
 Diet
 Good source
 Organic
 Natural

Poor Nutrition Advice
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Quick fix
Warnings of danger
Sounds too good to be true
Simplistic conclusions
Recommendations based on single study
Dramatic statements
Lists “good” and “bad” foods
Selling a product
Studies published without peer review
Studies that ignore differences among individuals or
groups
Good Nutrition Advice
Physicians
 Registered Dietitian

– www.eatright.org/find/html
– www.dietitians.ca
Dietary Supplements
Dietary Supplements

Dietary Supplement Health and Education
Act (DSHEA) 1994
– Classified vitamins, minerals, amino acids and
herbal remedies as foods

Can be marketed in US without FDA approval
if:
– Reasonably safe
– Product must be labeled as a dietary supplement
Evaluating Claims
www.eatright.org
 www.acsh.org
 www.quackwatch.com
 www.ncahf.org
 www.dietary-supplements.info.nih.gov
 www.fda.gov
