nutrition chapter 2 dietary guidelines. much of the info. on my slides will be found in ch 2 of the...

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