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Nutrition Basics Nutrition Overview and Assessment
N utrition is ,[object Object]
Learning About Nutrition ,[object Object],[object Object]
Research Design Methods  ,[object Object],[object Object],[object Object],[object Object]
The Scientific Method
Elements of Nutritional Quackery ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
What and How Much to Eat? ,[object Object],[object Object],[object Object],[object Object],[object Object]
Categorizing the Body’s Nutrient Needs ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
A Calorie ,[object Object],[object Object],[object Object],[object Object]
Transformation of Energy ,[object Object],CHO   PROTEIN  FAT  ALCOHOL ENERGY SOURCES
The Energy Nutrients
The Standard American Diet (SAD) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Food Label Energy Nutrient Calculations ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Calculating Percent Kcal CHO  290 grams  x 4 kcal/g  = 1160 kcal Fat   60 grams x 9 kcal/g  =  540 kcal Protein  70 grams x 4 kcal/g  =  280 kcal Total   1980 kcal % kcal from CHO = 1160 / 1980 = 59% % kcal from fat = 540 / 1980 = 27% % kcal from protein = 280 / 1980 = 14 %
The Non-Energy Yielding Nutrients ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Water ,[object Object],[object Object],[object Object],[object Object],[object Object]
General Functions of Nutrients in Foods ,[object Object],[object Object],[object Object],[object Object]
Influences of Food Choices  Heredity Health  belief Health Status Nutr. Knowledge Religious belief Flavor, texture, appearance Convenience Rural-urban residence Income  $$$$ Occupation Education Ethnic identity Peer influences Childhood experiences
Status of Nutritional Health  ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
ABCDE of Nutritional Assessment ,[object Object],[object Object],[object Object],[object Object],[object Object]
Nutrition Assessment Basics- Examples ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Learning Human Nutrient Needs  DRI ( Dietary  Reference Intakes) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Uses for RDAs ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Standards For Food Labeling ,[object Object],[object Object],[object Object],[object Object],[object Object]
DRV for 2000 kcal Food Component DRV 2000 kcal Fat <65 g Sat. Fat < 20 g Protein 50 g Cholesterol < 300 mg CHO 300 g Fiber 25 g Sodium <2400 mg Potassium 3500 mg
General Food Label Nutrient Recommendations ,[object Object],[object Object],[object Object],[object Object]
Foods that Meet Nutrient Needs ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Dietary Guidelines of 2000 ,[object Object],[object Object],[object Object]
More Dietary Guidelines ,[object Object],[object Object],[object Object],[object Object],[object Object]
More Dietary Guidelines ,[object Object],[object Object],[object Object],[object Object],[object Object]
The  Eatwise  Dietary Guidelines for People who enjoy Lifelong Good Health ,[object Object],[object Object],[object Object],[object Object],[object Object]
More Eatwise Guidelines ,[object Object],[object Object],[object Object]
Eatwise Program Guidelines ,[object Object],[object Object],[object Object],[object Object]
Using Food Guides to Plan Meals ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
USDA Food Guide Pyramid-More details
Evaluation of American  Diet Using the  old  Food Guide Pyramid Categories ,[object Object],[object Object],[object Object],[object Object]
Now in oz. What Counted as a Serving in the Old Pyramid? Bread, Cereal, Rice, and Pasta 1 slice of bread 1 ounce of ready to-eat cereal 1/2 cup of cooked cereal, rice, or pasta Vegetable 1 cup of  raw leafy vegetables 1/2 cup of other vegetables, cooked or raw 3/4 cup of vegetable juice Fruit 1 medium apple, banana, orange 1/2 cup of chopped, cooked, or canned fruit 3/4 cup of fruit juice Milk, Yogurt, and Cheese 1 cup of milk or yogurt 1-1/2 ounces of natural cheese 2 ounces processed cheese Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts 2-3 ounces of cooked lean meat, poultry, fish 1/2 cup of cooked dry beans or ½ cup tofu counts as a serving. 2 tablespoons of peanut butter or 1/3 cup of nuts count as 1 ounce of “meat” according to the USDA.
Old USDA Categories (3) Low 1,600 Mod 2,200 High 2,800 Grain Group Servings 6 9 11 Vegetable Group Servings 3 4 5 Fruit Group Servings 2 3 4 Milk Group Servings 2-3 2-3 2-3 Meat Group (ounces) 5 6 7 Total Fat (grams) 53 73 93 Total Added Sugars (teaspoons) 6 12 18 Women who are pregnant or breastfeeding, teenagers, and young adults to age 24 need 3 servings of Dairy or other Calcium-rich foods. “Meat” group amounts are in total ounces.
The MyPyramid of 2005 (See next slide for link & details)
The MyPyramid of 2005 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
MyPyramid Tips ,[object Object],[object Object],[object Object],[object Object],[object Object]
 
Updated Version
 
 
 
 
The Healthful House of Food and Fitness  by Cherie Moore ,[object Object]
Using Exchange Lists to Plan Your Meals ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Exchange System-Important Points to Make it Work ,[object Object],[object Object],[object Object],[object Object],[object Object]
Exchange System Lists
Exchange Lists Categories ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Exchange Lists Categories ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Exchange Lists Categories ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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Basics

  • 1. Nutrition Basics Nutrition Overview and Assessment
  • 2.
  • 3.
  • 4.
  • 6.
  • 7.
  • 8.
  • 9.
  • 10.
  • 12.
  • 13.
  • 14. Calculating Percent Kcal CHO 290 grams x 4 kcal/g = 1160 kcal Fat 60 grams x 9 kcal/g = 540 kcal Protein 70 grams x 4 kcal/g = 280 kcal Total 1980 kcal % kcal from CHO = 1160 / 1980 = 59% % kcal from fat = 540 / 1980 = 27% % kcal from protein = 280 / 1980 = 14 %
  • 15.
  • 16.
  • 17.
  • 18. Influences of Food Choices Heredity Health belief Health Status Nutr. Knowledge Religious belief Flavor, texture, appearance Convenience Rural-urban residence Income $$$$ Occupation Education Ethnic identity Peer influences Childhood experiences
  • 19.
  • 20.
  • 21.
  • 22.
  • 23.
  • 24.
  • 25. DRV for 2000 kcal Food Component DRV 2000 kcal Fat <65 g Sat. Fat < 20 g Protein 50 g Cholesterol < 300 mg CHO 300 g Fiber 25 g Sodium <2400 mg Potassium 3500 mg
  • 26.
  • 27.
  • 28.
  • 29.
  • 30.
  • 31.
  • 32.
  • 33.
  • 34.
  • 35. USDA Food Guide Pyramid-More details
  • 36.
  • 37. Now in oz. What Counted as a Serving in the Old Pyramid? Bread, Cereal, Rice, and Pasta 1 slice of bread 1 ounce of ready to-eat cereal 1/2 cup of cooked cereal, rice, or pasta Vegetable 1 cup of raw leafy vegetables 1/2 cup of other vegetables, cooked or raw 3/4 cup of vegetable juice Fruit 1 medium apple, banana, orange 1/2 cup of chopped, cooked, or canned fruit 3/4 cup of fruit juice Milk, Yogurt, and Cheese 1 cup of milk or yogurt 1-1/2 ounces of natural cheese 2 ounces processed cheese Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts 2-3 ounces of cooked lean meat, poultry, fish 1/2 cup of cooked dry beans or ½ cup tofu counts as a serving. 2 tablespoons of peanut butter or 1/3 cup of nuts count as 1 ounce of “meat” according to the USDA.
  • 38. Old USDA Categories (3) Low 1,600 Mod 2,200 High 2,800 Grain Group Servings 6 9 11 Vegetable Group Servings 3 4 5 Fruit Group Servings 2 3 4 Milk Group Servings 2-3 2-3 2-3 Meat Group (ounces) 5 6 7 Total Fat (grams) 53 73 93 Total Added Sugars (teaspoons) 6 12 18 Women who are pregnant or breastfeeding, teenagers, and young adults to age 24 need 3 servings of Dairy or other Calcium-rich foods. “Meat” group amounts are in total ounces.
  • 39. The MyPyramid of 2005 (See next slide for link & details)
  • 40.
  • 41.
  • 42.  
  • 44.  
  • 45.  
  • 46.  
  • 47.  
  • 48.
  • 49.
  • 50.
  • 52.
  • 53.
  • 54.