NORMAL NUTRITION NURP 102 ANDERSON

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NORMAL NUTRITIONNURP 102ANDERSON

• TUESDAY, 12001250 P.M.
• ASPEN 140

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• Normal Nutrition Grading Guidelines
• Chapter Tests 60 of Grade
• Tests given in testing center
• Final Exam 25 of Grade
• Comprehensive Exam
• Additional Assignments 15 of Grade
• Short Report 30 points
• Nutritional Journal 70 points
• EX 80 x .60 48 84 x .25 21 100 x .15 15
• TOTAL 84 B for the course

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CHAPTER ONE PERSPECTIVES ON NUTRITION

• Define nutrition.
• Identify personal factors that influence peoples
  food choices.
• Name and describe characteristics of the six
  classes of nutrients in foods.
• What is meant by essential nutrients?
• Identify the energy-yielding nutrients and the
  number of kcalories per gram provided by each.

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• Describe the Dietary Reference Intakes (DRI) and
  its use
• Identify the U.S. Dietary Guidelines
  recommendations
• Identify the six diet-planning principles
• Explain the characteristics of the Daily Food
  Guide/Food Guide Pyramid
• Identify the nutritional information found on a
  standard food label
• Define Daily Values found on a food label

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WHY DO YOU EAT?

• Hunger
• Habit
• Appetite
• Nutritional value
• Energy
• Emotionsanxiety, boredom, depression, sadness,
  happiness

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• Taste
• Habit
• Culture/Religion
• Social Influences
• Emotions
• Convenience
• Economy
• Availability

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• What is Nutrition?
• The study of nutrients (chemical substances
  found in foods) and how the body utilizes them
  and is affected by them.
• Nutrients Chemical substances found in
  foodpromote growth, maintenance and repair in
  the body

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• Nutrients are ESSENTIAL
• They are important
• The body doesnt make themthey must be found in
  foods
• Six Categories of Essential Nutrients
• Supply energy Carbohydrates, Fats, and Protein
• Supply no energy Vitamins, Minerals and Water

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Energy in Foods

• Energy is measured in kcalories unit of heat
• Kcalories in a food are determined by the amount
  of CARBO, PROTEIN, FATS
• it contains
• CARBOHYDRATE 4 kcal. Per gram
• PROTEIN 4 kcal. Per gram
• FAT 9 kcal. Per gram
• Alcohol (Not a nutrient) 7 kcal per gram
• Recommended percentages of each energy nutrient
• Carbohydrate 55-60 of kcalories each day
• Protein 12-15 of kcalories each day
• Fat no more than 30 of kcalories each day

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Kcalories in Foods

• The number of kcalories found in a food depends
  on the amount of each energy nutrient it
  contains 8 oz. 2 milk
• Carbohydrate 26 gms. x 4 kcal. 104 kcal
• Protein 8 gms. x 4 kcal. 32 Kcal
• Fat 5 gms x 9 kcal. 45 kcal
• 181 kcal

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DIETARY REFERENCE INTAKES

• Set of values for the recommended dietary
  nutrient intakes of healthy people in the U.S.
  and Canada
• Adequate intakes for most normal people
• Specific to each nutrient
• Measured in gm, mg, and micro grams
• Eventually will replace Recommended Dietary
  Allowances.

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Dietary Guidelines for AmericansThe ABCs of
Good Health
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Diet Planning Principles

• Follow these principles for general good health
  when planning diets
• ABCNMV ABCs for the New Magic Valley
• A Adequacy
• B Balance
• C kCalorie Control
• N Nutrient Density
• M Moderation
• V Variety

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Daily Food Guide/Food Guide Pyramid

• Food Groups Text pp. 14-15
• Breads, Cereals and other Grain Products6 to 11
  servings per day
• Vegetables 3-5 servings per day
• Fruits 2-4 servings per day
• Meat, Poultry, Fish and Alternates 2-3 servings
  per day
• Milk, Cheese, and Yogurt 2-4 servings per day
• Miscellaneous group Sugar, Fat, alcohol, and
  food energyfew nutrients
• No recommendation amounts
• Nutrient Density Measure of the nutrients
  supplied by a food relative to the energy it
  provides.(Green dot foods vs Red dot foods in
  Food Groups)

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Nutrition Labeling

• Requirement for a label
• Common or usual name of the food
• Name Address of distributor or manuf.
• Net contents by weight, measure, or count
• Ingredients listed in descending order by weight
• Daily Values (Back inside page of text)
• Nutrient standards designed for labels
• Based on RDA/DRI but for all age groups

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How to Read a Label
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Reading a Label, cntd.
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Test Questions

• The kcalorie content of a food depends on how
  much of each of the following nutrients it
  contains EXCEPT
• Vitamins
• Carbohydrate
• Protein
• Fat

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Test Question

• The essential nutrients are those
• Which are predominant in most foods
• Which must be obtained from foods
• Included in the main DRI table
• The body can make for itself