NTR 109- Food Labels (chapter1)

NTR 109- Food Labels (chapter1) - Lecture 1 0. Nutrients:...

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Unformatted text preview: Lecture 1 0. Nutrients: Substances obtained from food used in a body to promote growth, maintenance, and repair body 0. 1. 2. 3. 4. 5. Carbohydrate Fat Protein Water Vitamins Minerals Review Review Caloric Values of Energy Nutrients 1. Carbohydrate = 4 kcal/g 2. Protein = 4 kcal/g 3. Fat = 9kcal/g Example Calculation 4. Hamburger has 4 g carbohydrate, 3 g of protein and 5 g of fat. How many calories does protein it contain? it 5. 4 g carb X 4 kcals/g = 16 6. 3 g protein X 4 kcals/g = 12 7. 5g fat X 9 kcals/g = 45 8. Total = 73 kcals kcals kcals kcals Food Labels 0. Foods that must be labeled: 0. 9. Food with > 1 ingredient 10.processed foods ( canned, frozen, pre packaged food) 11.Dietary supplements- they also have to have 11. labels 1. Exempt foods: Exempt 2. Foods in: 2. Food Labels Food small packages (less than 12 square inches square area, but it square requires to attain phone number, requires address of food manufacturing address companies 12.Fresh fruits and vegetables 12. 13.Food from local bakeries 3. Food label must have: ( statement of identity) *product name *name and address of manufacturer *weight or measure *ingredient list (descending order by weight) Food Label Nutrition Facts Panel (nutrition label) Nutrition Facts Panel (nutrition label) FDA: food and drug administration. They determine standard serving for similar products 14.Standard serving size ( FDA ) – similar for similar products (ie, Ice Cream) : Detailed similar breakdown of nutritional content of serving of food 15.Number of servings per package 15. Fat grams Saturated fat Cholesterol Sodium Total carb Dietary fiber Sugars Protein Vitamin A&C Calcium & Iron Nutrition Facts Panel – Mandatory info Nutrition Facts Panel – Voluntary Information 16.Polyunsaturated fat 17.Monounsaturated fat 18.Potassium 19.Soluble fiber (wholegrain) 20.% Daily Value: amount of certain nutrients that health experts say should make up a healthful diet health for 4 year age and up Nutrition Facts Panel -fat: 30% or less, 65g fat total a day -fat: -Carbohydrate : 60% of calories , 300g -Protein: no percentage daily value, 10%, expensive to test protein quality -cholesterol: less than 300mg a day -saturated fat: less than 20 grams a day -fiber: 25g of fiber -sodium: 2400 mg (one egg yolk: 200mg cholesterol) 6. Fat, carbohydrate, protein, cholesterol and saturated 6. fat fat 7. Based on 2000 kcal diet : approximate kcal 7. requirement for post menopausal women over 50, requirement teenage girls, active women (Only made clinical, scientific evidence of cause and effect) Health Claims Health Claims 21.Folate and neural tube defects 21. 22.Oat bran and e risk CVD ( cardio vascular disease/ ° Oat heart disease) heart 23.Calcium and osteoporosis 23. 24.Fiber and cancer (questionable) 25.Fiber and CVD 26.No health claims for foods high in: fat, saturated fat, cholesterol and sodium There’s no % daily value for sugar, limiting intake is the best. Health Claims 27.Example: Whole milk vs Fat Free milk 27. 28.Both High in calcium Both Whole milk: 8g of total fat 29.Whole milk high in fat = No health claim No 29.Whole 30.“Fat Free” = < 0.5 g fat per serving 31.“High source” = 20 % of the DV for a particular nutrient nutrient 32.“Low fat” = 3 g or less of fat per serving 32. Nutrition Terms Nutrition o Good source: 10-19% - Low source : 0- 5 % for daily value More Nutrition Terms Higher fiber: 5g or more fiber per serving Low cholesterol: 20mg or less Less saturated fat: 2g or less Low sodium: 140mg or less per serving High sodium: 480mg or more 33.Replacement of: thiamin, riboflavin, niacin, and iron lost iron when grains are refined when Enrichment Enrichment 34.Addition of one or more vitamins and/or minerals to a food product to 35.Example: calcium to orange juice Example: 36.Amount of vitamins or minerals added must be 36. listed on the food labels listed 37. casein Concentrate: generally focused in milk products 38.Peanuts 38.Peanuts 39.Must be on ingredient list 39. MSG (Mono sodium glutamate) -> chest pain, nausea, Tatrazine (yellow # 5) -> hypertension, vomiting, congestion Fortification Fortification Common Allergic Ingredients Organic Organic 40.No synthetic: fertilizer, herbicides or pesticides used in the soil for the last 3 years used No antibiotic used in animals No irradiation No growth hormone, no sewage soil • Not all 100% , at least 95% of ingredients by weight must meet guidelines • Made w/ organic ingredients – 70% of organic Irradiation Irradiation 4. Food exposed to: gamma rays 4. (radiation) Cobalt 60 Cesium 137 … radioactive nuclear 5. Why? - Problems 5. in food supply 41.Food borne illnesses: E.coli 42.Increase in: pesticides 43.Food lost to: pests and decay Food 44.Prevents: ripening, sprouting ( increase shelf life) 45.Kills: molds, insects and bacteria Kills: Irradiation - Benefits Irradiation 46.Food radioactive – untrue Food 47.Effects on: nutrients 47.Effects nutrients Irradiation - Fears Irradiation *there’s no significant effects on *there’s 48.Unsafe to eat 48. 49.Danger to plant workers, environment Danger 50.Spices 51.Chicken, beef 52.Grains Common Irradiated Foods Common 53.Fresh fruit iceberg, spinach 53.Fresh 54.Medical supplies 54. Medical surgical instruments ** Irradiation doesn’t work for meat with high fat contents, eggs (white) or grapefruits 8. “treated with irradiation” = “Cold pasteurization” 9. “treated with radiation” Irradiation & Food Labels Irradiation 10.Symbol – Radura Symbol ­­1992­­ mypyramid.gov ­­1992­­ mypyramid.gov Food Guide Pyramid ­­2005­­ MyPyramid Reasons for Revising— Updating the Science 11.To ensure that the government’s guidance reflects the 11. latest nutrition science 12. New nutrient standards: DRI (Dietary Reference 12. Intakes) 13. New: Dietary guidelines 13. New: 14. Food consumption and composition data 14. Dietary Reference Intakes (DRIs) 0. **National Academy of Sciences, Institute of Medicine 1. Recommended intake levels for vitamins(14), minerals(18), and macronutrients(18) and 2. Current recommendations issued from 1997-2004 The ABC’s of Nutrient Recommendations DRI’s as the Umbrella for Nutrient Recommendations RDA’s: Recommended dietary allowance used to evaluate your current intake for specific nutrient. Less than 70% RDA or 3 times above RDA overtime can result deficiency or toxiciency AI: Adequate Intake, it implies further research is required before scientist can establish a more definitive number EERs: Estimated Energy requirement UL: Upper level -> used to evaluate the highest amount of daily nutrient intake that is unlikely to cause adverse health effects in almost all people in a population (97-98%) as intake increase above the upper level, the potential for adverse effects generally increase . ( Issued every 5 year ) Dietary Guidelines for Americans, 2005 0. Dietary recommendations for health promotion and chronic disease prevention 1. Based on Dietary Guidelines Advisory Committee report, public 1. comments comments 2. For policymakers, health professionals The Dietary Guidelines 2005 My Pyramid First Message: VARIETY In the Dietary Guidelines: 3. Consume a variety of nutrient­dense foods and 3. beverages within and among the basic food groups. 4. In MyPyramid graphic: 5. Color bands represent that all Color food groups are needed each day for health. each Food Groups are Color Coded My Pyramid Second Message: PROPORTIONALITY Choose bigger portion for large wedges, smaller portion for small wedges In the Dietary Guidelines: 6. Adopt a balanced eating pattern. 0. Sufficient amount of fruits and vegetables, Sufficient 1. 3 or more ounce equivalents of whole-grain products per day 1. 2. 3 cup equivalents per day of fat-free or low-fat milk or milk products. In MyPyramid graphic: 7. Differing widths of the color bands Differing suggest about how much food should be eaten from each group. should My Pyramid Third Message: MODERATION Third Message: In the Dietary Guidelines: 8. Limit intake of saturated and trans fats, and choose products low in Limit trans these fats. 9. Make choices of meat, poultry, dry beans, and milk products that are 9. lean, low-fat, or fat-free. lean, 10. Choose and prepare foods and beverages with little added sugars or calorie sweeteners. calorie In MyPyramid graphic: 11. Food group bands narrow from Food bottom to top suggesting to eat nutrient-dense forms of foods. nutrient-dense • Nutrient dense food: unprocessed and whole foods My Pyramid My Pyramid Fourth Message: PHYSICAL ACTIVITY In the Dietary Guidelines: 12. Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body promote weight. In MyPyramid graphic: In 13. Steps and person on them Steps symbolize that physical activity should be a part of everyday healthy living. everyday *Recommendation -Adults: at least 30 mins a day, most of a week -Kids: 60 mins a day, most/all day of a week ------- My pyramid doesn’t focused on # of serving, it focused on daily amount of cups or ounces ------ Graphic image and slogan Poster Mini Poster Website: MyPyramid.gov MyPyramid Plan MyPyramid Tracker Inside MyPyramid Inside Kids materials Kids Spanish version Consumer materials ...
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This note was uploaded on 03/22/2011 for the course NTR 101 taught by Professor Chabot during the Spring '11 term at Buffalo State.

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