Lecture Outline Chapter 3

1. LectureOutlineChapter 3 Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

2. Planning Nutritious DietsChapter 3 • Insert MyPyramid from page 62

3. Chapter Learning Outcomes • Identify the various dietary standards of the DRI and explain how they can be used. • List the 9 focus categories of the Dietary Guidelines for Americans 2005. • List major food groups and identify foods that are typically in each group. • Use the MyPyramid Plan to develop nutritionally adequate daily menus. • Use the Nutrition Facts panel to make more nutritious food choices. • Identify nutrition-related claims the FDA allows on food and supplement labels.

4. Quiz YourselfTrue or False • According to the latest USDA dietary guide, fruits and vegetables are combined into one food group. T F • According to the recommendations of the Dietary Guidelines for Americans 2005, it is acceptable for certain adults to consume moderate amounts of alcoholic beverages. T F

5. Quiz YourselfTrue or False(continued) • Last week, Colin didn’t consume the recommended amount of vitamin C for a couple of days. Nevertheless, he is unlikely to develop scurvy, the vitamin C deficiency disease. T F • Dietary Guidelines for Americans is revised annually. T F • The Nutrition Facts panel on a food label provides information concerning amounts of energy, fiber, and cholesterol that are in a serving of food. T F

6. How Did You Do? • FalseAccording to the latest USDA dietary guide, fruits and vegetables are two separate food groups. • TrueAccording to the recommendations of the Dietary Guidelines for Americans 2005, it is acceptable for certain adults to consume moderate amounts of alcoholic beverages.

7. How Did You Do? (continued) • TrueLast week, Colin didn’t consume the recommended amount of vitamin C for a couple of days. Nevertheless, he is unlikely to develop scurvy, the vitamin C deficiency disease. • False Dietary Guidelines for Americans is not revised annually. 5.TrueThe Nutrition Facts panel on a food label provides information concerning amounts of energy, fiber, and cholesterol that are in a serving of food.

8. From Requirements to Standards • Requirement • Smallest amount of a nutrient needed to maintain defined level of nutritional health • Requirements vary based on: • Age • Sex • Health status • Physical activity level • Medication/drug use

9. DRIs encompass a variety of terms that describe values for nutrient Recommendations. Insert Figure 3.1 Dietary Reference Intakes

10. EAR— amount of a nutrient that should meet needs of 50% of healthy people RDA— standards for recommended daily intakes that meet needs of ~98% of healthy people AI— assigned when no RDA can be determined. Assumes a population’s average daily nutrient intakes are adequate UL— highest average amount that is unlikely to be harmful when consumed daily EER— average daily energy intake that meets needs of a healthy person who is maintaining his/her weight DRIs

11. Scientists add a margin of safety amount to EAR that allows for individual variation. This makes a nutrient’s RDA high enough to meet or exceed needs of ~98% of healthy people. Insert figure 3.2 How RDAs Are Established

12. Nutrition scientists set an AI for a nutrient if there is not enough information to determine the RDA. The UL is the highest average amount of a nutrient unlikely to harm most people if consumed daily. Insert figure 3.3 Establishing Adequate Intakes and Upper Limits

13. Applying Nutrient Standards Nutrient standards are used to: –Evaluate dietary practices –Develop certain food products –Provide standards for nutritional labeling purposes (Daily Values)

14. Major Food Groups • Grouped according to naturalorigins and keynutrients 6general groups: • Grains • Milk and milk Products • Meat and meat Substitutes • Fruits • Vegetables • Oils

15. Made from certain plants, e.g., wheat, rice, and oats Primary macronutrients are carbohydrates and protein Enriched grains have iron and certain B vitamins added Whole grains provide more fiber, vitamins, and minerals than refined. Grains

16. Milk and products made from milk are foods that retain calcium after processing. Excellent sources of calcium, protein, phosphorus, and riboflavin Not included are high-fat milk products Cream cheese, cream, and butter Milk and Milk Products

17. Animal Foods Pros - excellent sources of protein, iron, zinc, and B vitamins Cons - may be high in saturated fat and cholesterol Beans, eggs, nuts, and seeds are protein-rich and can substitute for meat. Meat and Meat Substitutes

18. Excellent sources of phytochemicals, folate, potassium, and vitamin C Whole or cut up fruits provide more fiber than juices. Most are very low in fat Eat a variety of fruits, because they vary in vitamin and mineral contents. Fruits

19. Vegetables vary in their nutrient and energy contents. Often grouped according to color and starch content Dried peas and beans may be classified as vegetables as well as meat substitutes. Vegetables

20. Oils arefats that are liquid at room temperature. Include certain spreadable fatty foods such as mayonnaise, salad dressing, and margarine Some guides include nuts, olives, avocados, and fatty fish in this group because they are high fat. Oils

21. Nutrition-related lifestyle recommendations intended for healthy people over 2 yrs of age Designed to: Promote adequate nutrition and good health Reduce risk of CVD, obesity, alcoholism, and other nutrition-related chronic conditions Dietary Guidelines for Americans 2005

22. Insert Table 3.1 Focus Categories of the Dietary Guidelines for Americans 2005

23. Dietary Guidelines for Americans 2005 • Consume Adequate Nutrients Within Caloric Needs • Eat a variety of nutrient-dense foods and beverages. • Limit intakes of added salt and sugars, alcohol, and lipids that increase risk of CVD. • Adopt a nutritionally balanced eating plan.

24. Dietary Guidelines for Americans 2005(continued) • Weight Management • Match caloric intake with calories expended for energy: • Eat fewer empty-calorie foods • Increase physical activity level • Physical Activity • Be physically active on a regular basis: • At least 30 min of moderate-intensity physical activity on most days • ~ 60 min needed to prevent gradual weight gain • 60-90 min/day to maintain weight loss

25. Dietary Guidelines for Americans 2005(continued) • Food Groups to Encourage • Choose adequate amounts and a variety of fruits and vegetables for daily consumption. • Eat at least 3 oz whole-grain products daily. • Consume 3 cups fat-free or low-fat milk or equivalent milk products daily. • Fats • Limit total fat to 20 to 35% of calories. • Select foods high in unsaturated fats. • Consume <10% of calories from saturated fat and < 300 mg of cholesterol daily. • Limittrans fat intake to as low as possible.

26. Dietary Guidelines for Americans 2005 (continued) • Carbohydrates • Increase intake of fiber-rich fruits, vegetables, and whole grains. • Limit added sugars (e.g., sugar, honey. and corn syrup). • Practice good oral hygiene. • Sodium and Potassium < 1 teaspoon salt (~2300 mg Na) daily • Limit high-sodium canned, processed, and snack foods. • Prepare foods with little salt. • Increase intake of potassium-rich foods, such as fruits and vegetables.

27. Dietary Guidelines for Americans 2005(continued) • Alcoholic Beverages • If you choose to drink alcohol, drink sensibly. • Those who are < 21 yrs, pregnant, lactating, or who cannot control their intake should not drink alcohol. • Food Safety • Wash hands, food contact surfaces, fruits, and vegetables. • Store raw, cooked, and ready-to-eat foods separately. • Refrigerate perishable foods promptly. • Avoid unpasteurized milk and juices, raw or undercooked eggs, meat, fish, or poultry.

28. Food guides have been issued by USDA for over 100 yrs. 1943 — Food guide had 7 food groups Mid-1950s — “Basic Four” food groups 1979 — “Hassle-Free Guide to Better Diet” 1995 —Food Guide Pyramid 2005 — MyPyramid Dietary Guides

29. The MyPyramid Plan • Interactive Internet menu planning and physical activity guide • 12 different nutritionally adequate dietary patterns—from 1000 to 3200 kcal • User provides information about his/her age, sex, weight, height, and activity level; the program calculates personalized dietary plan

30. Inside MyPyramid • Brightly colored bands represent the 6 major foods groups: • Grains, vegetables, fruits, milk and milk products, meat and beans, and oils • Discretionary calorie allowance • Calories remaining after recommended amounts of low-fat/low-added sugar foods from major food groups are consumed To use MyPyramid, visitwww.mypyramid.gov

31. MyPyramid Plan: Recommendations for Average Adults • Insert Table 3.4

32. What Is the Exchange System? • Categorizes foods into 3 broad food groups: • Carbohydrates • Meat and meat substitutes • Fats • Providesexchange listsof specific types of foods • Specified amounts of food listed have similar macronutrient contents and kilocalories

33. Nutrition Facts Provide information about energy and nutrient contents of packaged foods Not required on fresh fruits and vegetables Daily Values Nutrient intake standards developed for labels Food and Supplement Labels

34. Insert figure 3.8 Nutrition FactsPanel

35. FDA allows certain health claims on food labels. Claims describe relationships between a food, ingredient, or supplement and reduced risk of nutrition-related condition. Insert Photo 3.9 Health Claims

36. Insert Table 3.5 Examples of Permissible Health Claims for Food Labels

37. Insert Figure 3.10 FDA allows structure/ function claims such as “calcium builds bones” or “fiber maintains bowel regularity.” - Manufacturers cannot claim a nutrient, food, or supplement prevents or treats a serious health condition. Structure/Function Claims

38. Nutrient Content Claims • Insert Table 3.6

39. Other Descriptive Labeling Terms • Lightor lite—compared to reference food: • Has at least 1/3 fewer calories • Contains at least 1/2 the fat of the reference food • Lightcan also refer totexture or color • Natural—contains no: • Food colorings • Synthetic flavors • Other unnatural substances

40. Supplement Facts Label Must list product’s: -ingredient(s) -serving size -amount(s) per serving, -suggested use -manufacturer’s name and address -%DV (if established) Insert Figure 3.11 Dietary Supplement Labels

41. “Organic” Definition Varies Chemists- Substances containing the element carbon bonded to hydrogen Farmers- Produced without use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or ionizing radiation USDA- Farmers using renewable resources and practice soil and water conservation Insert Figure 3.12 Organic Foods

42. Dietary analysis software and Web sites are quick and easy tools to determine nutrient and energy contents of commonly eaten foods. Government-Sponsored Dietary Analysis Websites MyPyramid Tracker www.mypyramidtracker.gov “What’s in the Food You Eat Search Tool” www.nal.usda.gov/fnic/foodcomp/search/ Using Dietary Analysis Software

43. Northwestern European Influences -UK, Scandinavia, Germany Traditional diet provides large portions of beef or pork with potatoes. Hispanic Influences - Spanish or Mexican ancestry Traditional Mexican diet: corn, beans, chili pepper, avocado, papayas, and pineapples  Chapter 3 HighlightThe Melting Pot

44. Italian Influences Traditional diet: pasta and other grains, olive oil, fish, and nuts Major type of fat in olive oil reduces CVD risk. African Influences Traditional African foods include sweet potatoes, okra, and peanuts. “Soul foods” include: sweet potato pie, fried chicken, black-eyed peas, and greens cooked with smoked pork. Benefits: High in fiber and provide a variety of vitamins and minerals Problems: High in fat and sodium  Chapter 3 HighlightThe Melting Pot

45. Asian Influences China, Japan, Vietnam, Thailand, and Korea Traditional diet provides large amounts of vegetables, rice, and noodles with small amounts of meat, fish, or shellfish. Jewish Influences Influenced by ancient religious laws Kosher food is “clean” and fit for consumption Typical restrictions: No pork or fish without fins or scales Cannot prepare or eat meat and poultry with milk or milk products  Chapter 3 HighlightThe Melting Pot

46. Native American Influences Traditional native foods include wild game and vegetable crops (corn, tomatoes, and squash). Health benefits: Low in sodium and fat, high in fiber When Native Americans adopted typical Western diet, rates ofobesityandtype 2 diabetesincreased dramatically.  Chapter 3 HighlightThe Melting Pot

47. The Role of Diet in Health • As immigrants adopt the “American” lifestyle and become less physically active, they tend to develop obesity, type 2 diabetes, and hypertension. • Recommendations to reduce such diet-related health problems focus on: • Making certain dietary changes • Increasing physical activity