IDENTIFY NUTRITION CONCEPTSCorresponds with LEARNING PLAN 2

2NUTRITION CONCEPTS & MNT

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

OBJECTIVES

Discuss the importance of good nutrition

Select types of carbohydrate

Select types of lipids

Explore health effects of protein

Distinguish between vitamins and minerals

Identify the role of water as a nutrient

Define phytochemicals and functional foods

OBJECTIVES (continued)

Select the best food sources of specific vitamins and minerals

Calculate daily fluid requirement

Differentiate between different food guides

Analyze own intake for the leader nutrients

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Dietary Guidelines for Americans2010 Government mandate to

update every five years

Addresses our number one public health problem –

Obesity

Addresses a non-food but

essential factor – Activity

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Key Recommendations

Balance Calories- Enjoy your food, but eat less. - Avoid oversized portions.

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.

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

2010 Dietary Guidelines

The Dietary Guidelines 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 the Executive Summary of the 2010 Dietary Guidelines for Americans for detailed information:

http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/ExecSumm.pdf

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

MyPlate

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

www.choosemyplate.gov

2011 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

“My” continues the personalization approach from MyPyramid

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

‘Choose MyPlate’ Tips(Each topic has 10 tips to promote healthy choices)

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Choose MyPlate

Add More Vegetables to Your Day

Focus on Fruits

Make Half Your Grains Whole

Got Your Dairy Today?

With Protein Foods, Variety Is Key

Build a Healthy Meal

More Tips. . .

http://www.choosemyplate.gov/tipsresources/tentips.html

Healthy Eating for Vegetarians

Smart Shopping for Veggies and Fruits

Liven up Your Meals With Vegetables and Fruits

Kid-Friendly Veggies and Fruits

Be a Healthy Role Model for Children

Cut Back on Your Kid's Sweet Treats

Salt and Sodium

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

SoFAS

2010 Dietary Guidelines offer specific advice on reducing calories from

» Solid Fats

SoFAS

» Added Sugars

See Figure 2.7 for examples

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

USDA Food Pattern

Food pattern used to plan menus for school foodservice, correctional facilities and healthcare facilities.

www.fns.usda.gov/cnd/menu/menu_planning.doc

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Healthy People 2020

National objectives for promoting health and preventing disease.

38 categories of objectives

www.healthypeople.gov

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Carbohydrate

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 Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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, specifically by increasing your intake of fish

Select lean cuts of meat

Prepare meats other than by frying

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Protein

Provides energy and essential amino acids

0.8 g. of protein / kg. of body weight

High quality proteins come from animal sources

No benefit from eating additional protein» Can add excessive fat and calories

Vegetarians should consume complimentary protein sources to ensure intake of essential amino acids

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Dietary Reference Intakes (DRIs) Four types of reference values:

» 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

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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 Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

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’

Be certain the guidance you use is based on science and research – not popular media

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Phytochemicals and Functional Foods

New frontier of exciting nutrition research and information

Antioxidants

Related to overall health benefits when consumed in antioxidant rich foods

Less conclusive indication of health benefits when utilizing an antioxidant rich supplement.

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

Skill Development

Calcium is a nutrient that is commonly deficient.» List at least five foods that are good or excellent

sources of calcium

Iron is also a nutrient that is commonly deficient.» List at least five foods that are good or excellent

sources of iron

Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2