Ten Leading Causes of Death in the U.S.

(2000)

Rank Cause of death

1

2

3

4

5

6

7

8

9

10

Heart disease

Cancer

Stroke

Lung diseases

Accidents

Diabetes

Pneumonia/influenza

Alzheimer’s disease

Kidney disease

Septicemia Causes in which diet plays a part

Causes in which alcohol plays a part

Ten Leading Causes of Death in

the U.S. (1900)

Rank Cause of death

1

2

3

4

5

6

7

8

9

10

Pneumonia/influenza

Tuberculosis

Diarrhea and enteritis

Heart disease

Stroke

Nephritis

Accidents

Cancer

Diphtheria

Meningitis

Causes in which diet plays a part

Causes in which alcohol plays a part

Some Definitions

Nutrition = science of food and its use by the body

Nutrient = chemical substance within food that is an essential component of the diet

Homeostasis = dynamic equilibrium of the internal environment of the body

Precursor = substance needed to produce something else

Review

6 classes of nutrients Dietary standards

» RDAs» DRIs

Dietary guidance» Dietary Guidelines» MyPyramid» Food Label

Nutrient density

Dietary Standards

Recommended Dietary Allowances = “

“levels of intake of essential nutrients considered by the Food and Nutrition Board to be adequate to meet the known nutritional needs of practically all healthy persons” (since then)

1941: first Food and Nutrition Board of the National Research Council met

1943: first publication of the RDAs

RDAs

guide for population groups

set for various age/gender groupings + pregnancy/lactation

adequate for: » practically all...» ...healthy people

set at a level intended to provide a safety margin: mean + 2 SDs

consideration given to amounts lost in cooking, difficulties in absorption, etc.

50%

+2 SD

97.5%

“Politics” of the RDAs

1985 RDAs were never published! 1989 RDAs were not controversial 1993 RDA committee was charged to

consider:» Should chronic disease prevention be

considered?» Should recommendations be given as

ranges?» Is there enough information to set RDAs

for older people?» What about CHO, fiber, fat?

Dietary Reference Intakes (DRIs)

Extension of historical RDAs to include _____________________

Include recommendations to ___________________

Developed by the U.S. and Canada

Released in a series of 7 reports (turned out to be 6)

DRI reports

Ca, P, Mg, vitamin D, F (1997) B vitamins and choline (1998) antioxidants (2000) micronutrients (2001) energy, macronutrients, fiber,

and cholesterol (2002/2005) electrolytes and water (2005)

DRI Values

_____________________________(EAR)

Recommended Dietary Allowance (RDA)

______________(AI)

______________________________(UL)

50%

goal

goal when no RDA

upper safe intake!

Consumer guidance» Dietary Guidelines» MyPlate» F&V: More Matters

Diet analysis» MyPlate

Food composition info» USDA food comp on-line» http://www.ars.usda.gov/nutrientdat

a

Food labels

Tools for Eating Well

Build a healthy plate Cut back on foods high in

solid fats, added sugars, and salt

Eat the right amount of calories for you

Be physically active your way

» Use food labels to help you make better choices

Dietary Guidelines(7th edition, 2010)

www.myplate.gov

Adequate Nutrients within Calorie Needs

Weight Management Physical Activity Food Groups to Encourage Fats Carbohydrates Sodium and Potassium Alcoholic Beverages Food Safety

Dietary Guidelines

(6th edition, 2005)

What is a serving?

See Size Up Your Servings in Oncourse Resources folder

How to choose wisely

Choose _______________dairy Choose high-protein vegetables

(legumes) several times a week» also high in ____ and ________

Include a vitamin A-rich vegetable and a vitamin C-rich fruit daily» also high in

Choose whole grains often » “Make half your grains whole”

5-A-Day for Better Health

Now Fruits and Vegetables: More Mattershttp://www.fruitsandveggiesmorematters.org/

The “Nutrition Facts” Food Label

Food label reform mandated by 1990 Nutrition Labeling & Education Act (NLEA)

Implemented by May 1994 Primary responsibility of

FDA; USDA regulates meat, poultry

Purpose is to help consumers compare foods

Key points

serving sizes standardized servings given in household

measures (and metric units) content descriptors defined

by FDA only approved health claims

allowed information on fat, sodium,

kcalories, and fiber required

Health Claims

Claim must meet FDA requirements

Can only use “may” or “might” in discussing the food-disease relationship

Must state that other factors play a role in disease development

Health Claims Approved (Jan.

2005)

Calcium / osteoporosis Fat / cancer Saturated fat and cholesterol / heart

disease Fiber-containing grains, fruits,

vegetables / cancer Fiber-containing grains, fruits,

vegetables / risk of heart disease Sodium / hypertension Fruits and vegetables / cancer Folic acid / neural tube defects Soluble fiber from whole oats, oatmeal,

or psyllium / risk of heart disease Sugar alcohols / tooth decay Soy protein / coronary heart disease Plant sterols and stanols / coronary HD Potassium / HBP and stroke Soy protein and nuts / heart disease

Food Label Math

# of servings serving size Calories: Total, from fat

» figure % Calories from fat Daily Values (DVs)

» % DV (based on 2000 kcal)

Nutrient Density

Comparison of the nutrients a certain food provides in relation to the Calories the food provides

Use the concept to compare one food to another