NUTRITION

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NUTRITION

• Chapter 2
• Dietary Guidelines

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• 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 whats more or less on NCLEX.
• I will still teach whats needed but it may be in
  a little diff. order in this book

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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.

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BALANCED DIET

• Includes all 6 classes of nutrients
• Includes calories that preserve promote good
  health

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Dietary Guidelines for Americans, 2005 (same for
2010) developed every 5 yrs

• 9 focus areas
• 23 general recommendations
• 18 specific population recommendations (e.g.
  older Americans, children, African Americans)

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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

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As of 2005

• More recommendations
• 2000 calorie reference diet
• Cups and ounces rather than servings
• Remains the same in 2011

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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

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Nutrient dense foods

• Low nutrient dense bad foods like sodas, chips,
  candy
• High nutrient dense whole grains, low fat milk,
  yogurt, tuna. Stuff thats good for you

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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.

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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

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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

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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

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Food Groups To Encourage

• Consume sufficient amts. of fruits vegetables
  while staying within energy needs
• Choose a variety of fruits and vegetables
• Consume 3 oz. equivalents of whole grains
  dailyat least half whole grains (rest enriched)
• Consume 3 cups per day of fat-free or low-fat
  milk or equivalent milk products

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Carbohydrates

• Choose fiber-rich fruits, vegetables, and whole
  grains
• Choose and prepare foods and beverages with
  little added sugars or caloric sweeteners
• Consume sugar- and starch-containing foods and
  beverages less frequently to reduce caries

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Sodium and Potassium

• Consume lt 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.

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• 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.

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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

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Food Safety

• To avoid microbial foodborne illness
• Clean hands, food contact surfaces, and fruits
  and vegetables. Meat and poultry should not be
  washed or rinsed.
• Separate foods
• Cook foods to safe temperature
• Chill perishable foods promptly.
• Avoid unpasteurized milk, raw eggs, raw or
  undercooked meat and poultry, unpasteurized
  juices, and raw sprouts.

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WHAT IS MY PYRAMID?

• It allows people to make better food choices in
  an effort to a healthier you

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• 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

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• The web site shows 12 different ranges of food
  intake up to 3200 cal/day to meet individ. Needs
  of all people

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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

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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

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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

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MILK

• Yummy, go low-fat or skim
• If lactose intolerant, choose lactose-free
  products that contain calcium
• Consume (3) 8oz cups every day

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Meat and Beans

• Choose low fat or lean meats and poultry
• Bake it, broil it or grill it
• Eat 5 ½ ounces every day

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FATS

• limit fats and salt and sugar

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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 theyre half full of
  fruits and vegetables, and paired with lean
  proteins, whole grains and low-fat dairy, were
  golden. Thats how easy it is.

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MY PLATE
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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
• ITS ALL ABOUT PREVENTION NOW

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Food Label
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SUPER SIZE ME

• Not any more
• FDA determines what a serving size is for foods
  NOT THE individual food makers

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Consumer brochure
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Consumer Research

• Create messages that will inspire individuals to
  seek more info
• Communicate scientifically accurate concepts

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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

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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.

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• www.healthierus.gov/dietaryguidelines

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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

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FOOD CUSTOMS

• Food habits of others
• Primarily, its what is available to people where
  they are originating at
• Food customs are affected by geographical
  location and economical status
• If you dont grow it or dont have the to buy
  it, you wont eat itthis is food customs

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HEALTH CARE PROFESSIONALS

• Need to consider and respect customs and cultures
  of others
• Consult a dietician for help with unfamiliar
  diets

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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

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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

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ROMAN CATHOLICS

• Meat is not allowed to be eaten on Fridays during
  lent

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ISLAMIC Diet

• Laws prohibit the use of alcohol and pork

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SEVENTH DAY ADVENTIST

• Referred to as lacto-ovo vegetarians
• They use dairy products and eggs but no meat
  poultry or fish

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VEGETARIANS

• Lacto-vegetarians- eat dairy but no meat, poultry
  or eggs
• Usually, vegetarians wont eat anything animal
  related, even milk called VEGANS
• The lacto-vegs DO EAT dairy

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THE END