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Nutrition
The Changing American Diet
Beverages
Dairy Products
The Changing American Diet
Sweeteners
Meat, Poultry and Seafood
Top (3) Reasons Americans Are Overweight
1. Eat too many calories
2. Eat too much fat
3. Eat too many sweets
What are Nutrients?
Substances found in food that provide energy, regulate metabolism and help with growth and repair of body tissues
Essential- carbohydrates, fats, proteins, vitamins, minerals and water
More on Nutrients
Fuel NutrientsFuel Nutrients The only
substances the body uses to supply energy
Carbs, fats and protein
Also called macronutrients
Regulatory NutrientsRegulatory Nutrients No caloric value
but still necessary for proper functioning
Vitamins, minerals and water
Also called micronutrients
Nutrient Density
High nutrient High nutrient densitydensity
Foods with few to moderate calories and packed with nutrients
Low nutrient Low nutrient densitydensity
Foods with high calories packed with little to low nutrients
Which Drink Has The Highest Nutrient Density?
What’s a Calorie?
Unit of measure indicating the energy value of food.
Expresses the amount of energy a person expends in physical activity
Dietary Guidelines for Americans
Introduced in 1980 and are revised every 5 years
Recently revised 2005 5 guidelines
1. Focus on fruits2. Vary your veggies3. Get your calcium-rich foods4. Make half your grains whole5. Go lean with protein
Old Food Guide Pyramid
The goal is to eat the specified serving size for each food group
Moderation, Variety & Balance are key!
What Most Food Pyramids Look Like
New Food Pyramid
Nutrition Facts Label
Carbohydrates
Body’s major supply of energy to the cells. Supplies energy to muscles during exercise
Provide 4 calories
45-65% of total caloric intake per day
Carbohydrates
Simple Have little nutritive
value “sugars” Less than 25% of total
intake
Complex 20-40% of total intake Fiber
Soluble- dissolve in water. Binds and excretes fats from the body
Insoluble- does not easily dissolve in water. Binds to water causing softer stool
Fats
Stored energy for the body. Also acts as an insulator, shock absorber and cushion for vital organs. Carries fat soluble vitamins A,D,E,K
Provides 9 calories 25-30% of total caloric intake.
Fats
Saturated- do not melt at room temperature
No more than 10%
Unsaturated- liquid at room temperature
(2) Types Monounsaturated
Up to 20% Polyunsaturated
Up to 10%
Trans-Fatty Acids
Transfatty Acid: Solidified fat formed by
adding hydrogen to monounsaturated and polyunsaturated fats to increase shelf life.
Studies indicate that these types of fats have been linked to elevated levels of LDL (“bad”) cholesterol and lowered HDL (“good”) levels.
Transfatty acids are found in margarine, crackers, cookies and spreads. The words hydrogenated or
partially hydrogenated on a food label indicates that the product carries a health risk just as high as that of saturated fat.
And we thought margarine was healthier for us!
Major Sources of Trans-Fats
Protein
Builds and repairs tissues
Provides 4 calories
10-35% of total caloric intake
Body Weight 2.2 x .8= minimum grams of protein required to listen to me lecture
Protein
EssentialEssential Body cannot
produce 9 essential
proteins
Non- EssentialNon- Essential Can be
manufactured in the body from food
11 non-essential
Vitamins
Organic nutrients essential for normal metabolism, growth and development
Cannot be manufactured by the body (2) Categories
Fat Soluble Vitamins A,D,E,K
Water Soluble Vitamin C and B complex
Minerals
Inorganic compounds Essential to water balance, regulation of
the muscles and nervous system, blood clotting and normal heart rhythm
Most popular are Calcium Iron Sodium Selenium
Water
Most important nutrient Contained in almost all foods 8-12 eight ounce glasses/day At 2% weight loss (within 1 day) =
dehydrated At 5%, become dizzy and
disoriented
Antioxidants
Oxygen free radicals- produced when carbs and fats are broken down
Attack and damage cell membranes and DNA
CV disease, cancer,emphysema,cataract, Parkinson’s disease and premature aging
Antioxidants prevent the absorption of free radicals before they cause damage Beta-Carotene Vitamin E Vitamin C Selenium
Supplements
Supplements are tablets, pills, capsules, liquids, or powders that contain vitamins, minerals, amino acids, herbs, or fiber that are taken to increase the intake of these nutrients
As long as an individual is eating a well-balanced meal, supplements are not necessary
People who may need supplements low-calorie dieters elderly who do not eat
adequately strict vegetarians women of
childbearing age with and inadequate intake of fruits/veggies/beans
busy lifestyle
Establishing A Better Diet
Total calories Eliminating a regular can of soda reduces
your energy intake by 150 calories
Fat calories Avoid overeating fatty foods Fat calories are more easily converted to
body fat than protein and carbohydrates
Establishing A Better Diet
Complex carbohydrates Can help you achieve and maintain a
healthy body weight Provide a feeling of fullness that can keep
you from overeating No carbs w/ high fat sauces or toppings
Protein Promotes a sense of fullness but are
often high in fat
Successful Eating Habits Eat small frequent meals Dependable & regular eating
schedule Make “decision rules” No “off-limits” foods Physical activity
Discourages overeating by decreasing stress Produces positive feelings of self-worth
Diet & Disease
Osteoporosis
Hypertension
Heart Disease
Cancer
Diabetes (Type II)
Tooth Decay
Anemia
Nutritional Analysis
Due Wed April 20 No late papers
accepted Record everything
you eat over 3 days 2 of the 3 days
must be Friday, Saturday or Sunday
Must print out analysis in Library (about 20 pages)
Must have 3 Day Average Pages
2-4 pg. Double-spaced, typed paper on your analysis
Last Day to Drop Classes Friday, April 15
“Supersize Me” video summary and opinion paper due on/before Friday, April 29. 2-4 pgs, double spaced, typed: (4) points added to final grade
Make-up classes: opportunity to make up 2 classes. Procedure must be followed for credit. Must sign in during make-up class and note “make-up”. Classes must be made up on/before Friday, April 29
MWF 11:00-11:50 am MWF 1:00-1:50 pm T/TH 10:00- 11:15 am