Transcript Document 7311016

NUTRITION
Chapter 2
Dietary Guidelines
• Much of the info. On my slides will be
found in Ch 2 of the nutrition book
however…..
• We used a different nutrition book for 7+
yrs and I know exactly what’s more or less
on NCLEX.
• I will still teach what’s needed but it may
be in a little diff. order in this book
What are the Dietary
Guidelines?
• Science-based advice for ages 2+
Promote health, prevent chronic disease
• Federal nutrition policy/programs
• HHS/USDA – Legislated for every 5 yrs.
BALANCED DIET
• Includes all 6 classes of nutrients
• Includes calories that preserve & promote
good health
Nine Focus Areas
• Adequate Nutrients
Within Calorie Needs
• Weight Management
• Physical Activity
• Food Groups To
Encourage
• Fats
• Carbohydrates
• Sodium and
Potassium
• Alcoholic Beverages
• Food Safety
As of 2005…
•
•
•
•
More recommendations
2000 calorie reference diet
Cups and ounces rather than servings
Remains the same in 2011
Adequate Nutrients Within Calorie
Needs
• Consume a variety of nutrient-dense
foods and beverages within and among
the basic food groups while choosing
foods that limit intake of saturated and
trans fat, cholesterol, added sugars,
salt, and alcohol
Nutrient dense foods
• Low nutrient dense= bad foods like sodas,
chips, candy
• High nutrient dense= whole grains, low fat
milk, yogurt, tuna. Stuff that’s good for you
Physical Activity
• Engage in regular physical activity and
reduce sedentary activities to promote health,
psychological well-being, and a health body
weight
• Achieve physical fitness by including
cardiovascular conditioning, stretching, and
resistance exercises.
• Children and adolescents – At least 60
minutes on most, preferably all, days of the
week.
As of 2010
• Specificity of recommendations
– At least 30 minutes to reduce risk of chronic
disease
– **Up to 60 minutes of moderate to vigorous
physical activity may be needed to prevent
gradual weight gain that occurs over time
– 60 to 90 minutes of moderate-intensity physical
activity to sustain weight loss
Weight Management
• To maintain body weight in a healthy range,
balance calories from foods and beverages with
calories expended.
• To prevent gradual weight gain over time, make
small decreases in food and beverage calories
and increase physical activity
Tips on wt. management
• Aim for slow, steady wt. loss, 1-2 lbs/week
• Decrease caloric intake while eating all
nutrients
• Physical activity to increase metabolism
• Consult healthcare specialist
Sodium and Potassium
• Consume < 2,300 mg (~1 tsp. salt) of
sodium per day
• Choose and prepare foods with little salt.
At the same time, consume potassium-rich
foods, such as fruits and vegetables.
• Specific recommendations for individuals
with hypertension, African Americans, and
middle-aged and older adults
– Aim to consume no more than 1,500 mg of
sodium per day, and meet the potassium
recommendation (4,700 mg) with food.
Alcoholic Beverages
• Those who choose to drink alcoholic
beverages: Use moderation—
• Females-1 Drink / day
Males-2 Drinks / day
• Alcoholic beverages should not be consumed
by some individuals
• Alcoholic beverages should be avoided by
individuals engaging in activities that require
attention, skill, or coordination
WHAT IS MY PYRAMID?
• It allows people to make better food
choices in an effort to a “healthier you”
• Color bands represent the foods that
should be consumed
• The width of the color bands denotes the
relative quantity of each food to be
consumed
• The steps along the left side incorporate
physical activity into the design
• The web site shows 12 different ranges of
food intake up to 3200 cal/day to meet
individ. Needs of all people
BASE OF PYRAMID
•
•
•
•
Thickest band on pyramid
CARBOHYDRATES/GRAINS
Bread, cereal, rice pasta
Rich in energy, you should eat 6 ounces
every day
• Carbs should make up 50% of caloric
intake
VEGETABLES
• Next thickest band on pyramid
• Dark leafy vegs, orange vegs like carrots
and sweet potatoes
• Dry beans and peas kidney beans and
lentils
• Eat 2 ½ cups every day
FRUITS
• Smaller band on pyramid than vegs d/t
sugar/carb
• Eat a variety of fruits
• Go easy on the juices, lots of sugar
• 2 cups every day
MILK
• Yummy, go low-fat or skim
• If lactose intolerant, choose lactose-free
products that contain calcium
• Consume (3) – 8oz cups every day
Meat and Beans
• Choose low fat or lean meats and poultry
• Bake it, broil it or grill it
• Eat 5 ½ ounces every day
FATS
• limit fats and salt and sugar
What is “MY PLATE”
• Since 2005, we used “MY PYRAMID”
• Out with the old, in with the new fancy,
easier to understand plate 
• Mrs. Obama said “As long as they’re half full of
fruits and vegetables, and paired with lean proteins,
whole grains and low-fat dairy, we’re golden. That’s how
easy it is.”
MY PLATE
FOOD LABELS
• Why do we have food labels on food?
• FDA says we must to inform consumers of
the nutrient contents and how those foods
effect our health
• Like listing fat and trans fat on labels
• IT’S ALL ABOUT PREVENTION NOW
Food Label
SUPER SIZE ME
• Not any more
• FDA determines what a serving size is for
foods NOT THE individual food makers
Consumer brochure
Consumer Research
• Create messages that will inspire
individuals to seek more info
• Communicate scientifically accurate
concepts
Finding Your Way to a Healthier
You: Based on the Dietary
Guidelines for Americans
• Feel better today. Stay healthy for
tomorrow.
– Make smart choices from every food group
– Find your balance between food and physical
activity
– Get the most nutrition out of your calories
Consumer Research Application
• Motivation is essential.
• Trust is important.
• The more and individual knows, the
more choices they have.
• Keep it simple, but true to the science.
www.healthierus.gov/dietaryguidelines
CONVERSIONS
• Household measurements into metric
measures
•
•
•
•
•
1tsp = 5ml/cc
3tsp = 1T.or 1tbsp
1T or tbsp = 15ml/cc
1cup = 240ml/cc
1 fluid ounce = 30ml/cc
FOOD CUSTOMS
• Food habits of others
• Primarily, it’s what is available to people
where they are originating at
• Food customs are affected by
geographical location and economical
status
• If you don’t grow it or don’t have the $ to
buy it, you won’t eat it…this is food
customs
HEALTH CARE
PROFESSIONALS
• Need to consider and respect customs
and cultures of others
• Consult a dietician for help with unfamiliar
diets
WHAT TO TEACH
• When food customs result in inadequate
diet, corrections should be made SLOWLY
or non-compliance is sure to happen
• Corrections are easier to make and are
more effective when the reasons for the
food habits are understood
Food patterns based on
Religion
•
•
•
•
Jewish laws vary
Diet is prepared as Kosher
Meat may not be prepared with milk
Slaughtering of an animal must be done
by qualified person
ROMAN CATHOLICS
• Meat is not allowed to be eaten on Fridays
during lent
ISLAMIC Diet
• Laws prohibit the use of alcohol and pork
SEVENTH DAY ADVENTIST
• Referred to as lacto-ovo vegetarians
• They use dairy products and eggs but no
meat poultry or fish
VEGETARIANS
• Lacto-vegetarians- eat dairy but no meat,
poultry or eggs
• Usually, vegetarians won’t eat anything
animal related, even milk called VEGANS
• The lacto-vegs DO EAT dairy
THE END