NTR_300_Basis_of_a_Healthy_Diet

NTR_300_Basis_of_a_Healthy_Diet - Fundamentals of Nutrition...

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1 Fundamentals of Nutrition NTR 300 Basis of a Healthy Diet Unless otherwise stated, all slides and information are derived from: Food Nutrition & Diet Therapy and Krause's Food & Nutrition Therapy, 11th 12th Edns ., 2004 & 2008. By Perspectives in Nutrition, 7th Ed., 2007. By Wardlaw & Hampl, Publ. Mc Graw Hill
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2 Objectives The lecture will cover balance and adequacy. Definitions used in the nutritional sciences will explained. The Dietary guidelines for Americans will be studied in detail. Food labeling and health claims on foods will be discussed. Finally, the Mediterranean diet will be discussed.
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3
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4 The most sensible recommendation of all Consume a variety of foods balanced by a moderate intake of each food. This does not mean that you have to eliminate any foods that you like from your diet. BALANCE is the key word.
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5 Variety is the key to an adequate diet Variety makes meals interesting and ensures that all the necessary nutrients are in the diet. The added bonus of variety is that the diet will contain a rich supply of phytochemicals. phytochemicals. These are found mainly in fruits and vegetables and are known to block the cancer process in the body.
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6 Phytochemicals and Their Sources (From Krause’s th Ed)
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7 Balance means not to over- consume any one food Consume a variety of foods from the five main food groups every day: milk, yogurt, and cheese vegetables fruits, seeds, and nuts oils like olive and canola have protective effects against disease.
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8 Nutrient Density To determine the nutrient density of a food, simply compare its vitamin and mineral content with the energy it provides. A food is said to be nutrient dense if it provides a large amount of nutrients for a relatively small amount of energy.
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9 Energy Density Is determined by comparing energy content with the weight of the food. A food that is rich in calories but weighs very little would be energy dense. Low energy dense foods in a meal contribute to satiety without contributing too many calories due to bulk. Foods high in water and fiber have low energy density.
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10 Nutrient Recommendations = set of standards to measure energy and nutrient intake for healthy individuals. Are made by the Food & Nutrition Board of the National Academy of Sciences. Old name: Recommended Dietary Allowances (RDA).
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Definitions Recommended dietary allowances Recommended dietary allowances (RDAs) (RDAs) Is the nutrient intake that is sufficient to meet the needs of 97% of individuals in an age and gender group. These are recommendation for macro- and
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NTR_300_Basis_of_a_Healthy_Diet - Fundamentals of Nutrition...

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