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NFMNT Chapter 1 Translate Nutrition Science into Food Intake
- 1. Nutrition Fundamentals and Medical Nutrition Therapy Translate Nutrition Science into Food Intake Corresponds with LEARNING PLAN 1 Copyright 2016 Association of Nutrition and Foodservice Professionals
- 2. 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
- 3. 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
- 4. 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
- 5. 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
- 6. 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
- 7. 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
- 8. 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
- 9. 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
- 10. 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
- 11. 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
- 12. 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
- 13. 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
- 14. MyPlate MyPlate » http://www.choosemyplate.gov Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
- 15. 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
- 16. 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:
- 17. 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
- 18. 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
- 19. 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
- 20. 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
- 21. 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
- 22. 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
- 23. 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
- 24. 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
Editor's Notes
- The food environment: decreased intakes of fruits and vegetables related to decreased body weight. Increased fast-food meals related to increased body weight Increased portion sizes related to increased body weight Amount of physical activity: Decreased physical activity related to increased body weight
- URL www.healthypeople.gov Revised every 10 years—several nutrition-related goals
- Estimated Average Requirement (EAR) – setting a benchmark for baseline nutrient requirements Recommended Dietary Allowance (RDA) – amount of a nutrient adequate to meet nutrient needs of healthy persons. Adequate Intake (AI) – a scientific judgment about the adequacy of a nutrient when research is lacking Tolerable Upper Intake Level (UL) – maximum level of a daily nutrient intake unlikely to pose risks of adverse health
- 2015 has been delayed but they are expected out soon!
- Foods to Increase Make half your plate fruits and vegetables Switch to fat-free or low-fat (1%) milk Make at least half your grains whole grains
- Foods to Reduce Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers Drink water instead of sugary drinks
- URLs: http://www.cnpp.usda.gov/dietaryguidelines.htm http://www.cnpp.usda.gov/sites/default/files/dietary_guidelines_for_americans/ExecSumm.pdf (Executive Summary of the 2010 Dietary Guidelines for Americans)
- URL: http://www.choosemyplate.gov. There have been many visual “tools” through the years and MyPlate in the current version. More than ever the tools are online allowing individualization and consumer accountability
- More Tips. . . http://www.choosemyplate.gov/tipsresources/tentips.html Balance Calories—Find out how many calories YOU need for a day as a first step in managing your weight. Go to www.ChooseMyPlate.gov to find your calorie level. Being physically active also helps you balance calories. Enjoy Your Food, But Eat Less—Take the time to fully enjoy your food as you eat it. Eating too fast or when your attention is elsewhere may lead to eating too many calories. Pay attention to hunger and fullness cues before, during, and after meals. Use them to recognize when to eat and when you’ve had enough. Avoid Oversized Meals—Use a smaller plate, bowl, and glass. Portion out foods before you eat. When eating out, choose a smaller size option, share a dish, or take home part of your meal. Foods to Eat More Often—Eat more vegetables, fruits, whole grains, and fat-free or 1% milk and dairy products. These foods have the nutrients you need for health, including potassium, calcium, vitamin D and fiber. Make them the basis for meals and snacks. Make Half Your Plate Fruits and Vegetables—Choose red, orange, and dark-green vegetables like tomatoes, sweet potatoes and broccoli, along with other vegetables for your meals. Add fruit to meals as part of main or side dishes or as dessert. Switch to Fat-Free or Low-Fat (1%) Milk—They have the same amount of calcium and other essential nutrients as whole milk, but fewer calories and less saturated fat. Make Half Your Grains Whole Grains—To eat more whole grains, substitute a whole-grain product for a refined product—such as eating whole wheat bread instead of white bread or brown rice instead of white rice. Foods to eat Less Often—Cut back on foods high in solid fats, added sugars, and salt. They include cakes, cookies, ice cream, candies, sweetened drinks, pizza, and fatty meats like ribs, sausages, bacon and hot dogs. Use these foods as occasional treats, not everyday foods. Compare Sodium in Foods—Use the Nutrition Facts label to choose lower sodium versions of foods like soup, bread and frozen meals. Select canned foods labeled “low sodium,” “reduced sodium,” or “no salt added.” Drink Water Instead of Sugary Drinks—Cut calories by drinking water or unsweetened beverages. Soda, energy drinks, and sports drinks are a major source of added sugar and calories in American diets.
- URL: http://www.cnpp.usda.gov/sites/default/files/usda_food_patterns/SampleMealPatterns.pdf (Sample Meal Patterns for the USDA Food Pattern at the 2000 calorie level)
- You’ll hear many about many food fads! Remain up-up-to-date on evidence!