science of nutrition
DESCRIPTION
SCIENCE OF NUTRITION. Science Study of nutrients in food How body uses nutrients. CAUSES OF DEATH. FACTORS. FOOD CHOICES. Personal preference Habit Ethnic heritage or tradition Social interaction Availability, convenience Positive, negative associations Emotions Values - PowerPoint PPT PresentationTRANSCRIPT
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SCIENCE OF NUTRITIONSCIENCE OF NUTRITIONScienceStudy of nutrients in foodHow body uses nutrients
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CAUSES OF DEATHCAUSES OF DEATH
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FACTORSFACTORS
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FOOD CHOICESFOOD CHOICES Personal preference Habit Ethnic heritage or tradition Social interaction Availability, convenience Positive, negative associations Emotions Values Body weight and image Nutrition
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NUTRIENTSNUTRIENTSObtained from foodUsed in the body for: > regulating growth > maintaining body tissues > repairing body tissues
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SIX CLASSES OF NUTRIENTSSIX CLASSES OF NUTRIENTS CARBOHYDRATES…….4 CAL/GRAM PROTEIN…………………4 CAL/GRAM FAT……………………….9 CAL/GRAM VITAMINS MINERALS WATER
ALCOHOL = 7 CAL/GRAM
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ELEMENTS IN THE NUTRIENTSELEMENTS IN THE NUTRIENTS
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EVALUATION OF NUTRITION EVALUATION OF NUTRITION INFORMATIONINFORMATION
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WHO SAID ITWHO SAID IT Check credentials, background, education-
degree of reliability RD, LD BS focus on science 900 clinical hours National registration exam Licensure according to each state Continuing education
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MOTIVE?MOTIVE?Scientific truth Refereed journal Reputable Professional Journals Articles screened by panel of
experts/peers Sensationalism Profit
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WHAT IS EXPERIENCE?WHAT IS EXPERIENCE? Human Nutrition? Evidence Scientific studies Testimonials NOT acceptable Uncontrolled experiment NOT acceptable Look at: Placebo effect Population studied Blind, double blind, random,
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BEWARE OF CLAIMSBEWARE OF CLAIMS Poor diet claimed as cause of most disease Conspiracy of medical community Normal foods are “bad” Exaggerated promises
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RESPONSIBILITYRESPONSIBILITY
Author?Publisher ?Editor?Bookstore owner? READER IS RESPONSIBLE!! THAT’S YOU!
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OBTAIN RELIABLE OBTAIN RELIABLE INFORMATIONINFORMATION
American Medical AssociationAmerican Academy of PediatricsAmerican Dietetic AssociationAmerican Heart AssociationAmerican Cancer SocietyAmerican Diabetes AssociationDairy and Nutrition Council
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GOVERNMENTGOVERNMENTLocal Health DepartmentCooperative Extension ProgramsNational Academy of SciencesFDA
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Role of Health ProfessionalRole of Health Professional Examine evidence – risk vs benefits Give best advice based on scientific evidence Don’t make promises Food alone cannot make a person healthy Keep open mind – update Translate guidelines into food – what to eat, what to limit
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Dietary Reference IntakesDietary Reference Intakes DRI committee Develops framework for recommendations Set of nutrient intake values for HEALTHY
people in the US and Canada Values are used for planning and assessing
diets
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TERMSTERMS
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DRI - TERMSDRI - TERMS
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ESTIMATED AVERAGE ESTIMATED AVERAGE REQUIREMENTREQUIREMENT
Amount of nutrient that will maintain specific biochemical or physiological function in half the people of given age and sex group
Criteria for each nutrient based on the role it performs – used to set RDA
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RECOMMENDED DIETARY RECOMMENDED DIETARY ALLOWANCESALLOWANCES
Recommended intake – NOT required, NOT minimum
Standards for good nutritionAverage daily amount of nutrient
considered adequate to meet known nutrient needs of all HEALTHY PEOPLE
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RDAsRDAs Designed for groups Most nutrient levels higher than
average Divided into age groups, gender after
age 10
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USES OF RDAsUSES OF RDAsAssess adequacy of dietsPlan diets for groupsStandard to evaluate nutritional
statusMost appropriate for populations –
individuals over a period of time
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SETTING RDAsSETTING RDAs
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ENERGY RDAENERGY RDA
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NAÏVE VS ACCURATE VIEWNAÏVE VS ACCURATE VIEW
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RDAs - LIMITATIONSRDAs - LIMITATIONSNo RDA for every nutrientFood analyses differNot user friendly for publicNo data for fiber, cholesterol, fat
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ADEQUATE INTAKEADEQUATE INTAKE
Average amount of a nutrient that appears sufficient to maintain a specific criterion
Insufficient scientific data to establish EAR
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Tolerable Upper Intake LevelsTolerable Upper Intake LevelsMaximum daily amount of a nutrient
that appears safe for most healthy people
Above this level may be toxic
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Dietary Guidelines 2005Dietary Guidelines 2005 Adequate nutrients within calorie need Weight management Physical activity Food groups to encourage Fats Carbohydrates Sodium and potassium Alcoholic beverages Food safety
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KEY RECOMMENDATIONSKEY RECOMMENDATIONSWithin each category
recommendations for specific populations
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FOOD GUIDE PYRAMIDFOOD GUIDE PYRAMID Visual representation of USDAs
Dietary Guidelines Number of servings that are right for
you depends on how many calories you need age, gender, size, activity
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2005 PYRAMID2005 PYRAMID
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Food Composition TablesFood Composition Tables Average nutrient values based on lab
analysis of food samples Advantages; convenient, cheap, available NUTRIENT DENSITY Disadvantage: Limited data Uncommon or ethnic foods not included BIOAVAILABILITY – in a form body can use
or available for use
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NUTRIENT DENSITYNUTRIENT DENSITY
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DIET BASICSDIET BASICS Variety Moderation Balance of intake and output Guidelines for fat and carbohydrate Below 1200 calories – can’t supply
adequate micronutrients Below 45 grams of protein – can’t supply
essential amino acids
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Food LabelsFood Labels
Daily values- based on 2000 calories and current nutrition recommendations
Fat = <30% of total calories Saturated Fat = <10% of total calories CHO = 55-60% of total calories Pro = 10 – 15% of total calories Fiber = 12 grams/ 1000 calories
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Food Labels - ContinuedFood Labels - Continued Maximums : Total Fat Saturated Fat Cholesterol Sodium Minimums Total Carbohydrates Fiber
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DAILY VALUESDAILY VALUESTo show how a food fits into daily
patternPercent of nutrient or food component2000 calories for women, children up
to age 11, and older adults2500 calories for men, pregnant
women, children over 11 years of age
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DAILY VALUESDAILY VALUESWatch total fat intakeCalories from fat / total kcals = if
more than 30% or 1/3 “WARNING”Required nutrients: vitamins A & C,
Minerals: iron and calciumDo DRVs apply to everyone?
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APPROVED CLAIMSAPPROVED CLAIMS Calcium and osteoporosis Fats and cancer Saturated fats, cholesterol and heart disease Fiber containing fruits, vegetables, and grains and
cancer Sodium and hypertension Fruits and vegetables and cancer Folate or folic acid and neural tube defects Oat bran or oatmeal and reduced risk of heart
disease
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FOOD LABELSFOOD LABELSMandatory vs voluntary statements
on the labelDefinition of terms
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LABEL DEFINITIONSLABEL DEFINITIONS
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LABEL DEFINITIONSLABEL DEFINITIONS
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Food PatternsFood Patterns Food energy: 3500 cals (1909) 3800 cals
(1994) /capita/day Carbohydrates: > Percent of cals 57% (1909)52% (1994) > Drop in use of grains and white potatoes > Per capita consumption of sweeteners steadily increasing (aspartame ^ in 1981)
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Eating PatternsEating Patterns Protein: > Sources changed – animal and plant equal in 1909, animal sources in 1994 > Red meat down, poultry up, fish up slightly > Shell egg consumption down used in
pastas, etc > Use of dairy products down
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Eating PatternsEating Patterns Fat: > Percent of calories: 32% in 190936% (1989)38%(1994) > Shift from animal to vegetable fat sources > Marked increase in low-fat and nonfat milk (54% decline in whole milk) Vitamins – per capita consumption above RDA
for A, C, E, thiamin, riboflavin, niacin, B6, B12, folate
Calcium-Levels peaked in 1946, still below RDA