Nutr 121 Chapter 2 Lecture 2 Slides_ Page Spring 2010

Nutr 121 Chapter 2 Lecture 2 Slides_ Page Spring 2010 -...

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Unformatted text preview: 2/2/2010 1 Identify the characteristics of a healthy diet Name five components that must be on a food label and use a food label to determine the quality/adequacy of a given food Describe the Dietary Guidelines for Americans and discuss how these Guidelines can be used to create a healthy diet Explain how MyPyramid can be used to create a healthy diet Discuss the characteristics of the DASH diet BUILDING BLOCK OF A NUTRITIOUS DIET Adequate Balanced Moderate Varied 2/2/2010 2 2/2/2010 3 High Calcium Low Iron High Iron Low calcium 2/2/2010 4 True or false? The definition of adequacy in a healthful diet has the same meaning for everyone? True (Enter T) False (Enter F) False. A diet that is adequate for one person may not be adequate for another. Adequacy is based on the caloric need of each individual. Someone with a higher calorie intake will have a greater nutrient need. The number of servings of food containing these nutrients vary. 2/2/2010 5 CONCEPT OF NUTRIENT DENSITY A Measure of the nutrients a food provides relative to the energy it provides. Nutrients Fewer calories Nutrient Density The more nutrients and the fewer kcalories= Higher the nutrient density. 2/2/2010 6 NUTRIENT DENSE VS EMPTY CALORIE FOODS Coke: 150 kcal Sugar Grapes: 150 kcal Trace Protein Fibe Fiber Vitamins/minerals Phytochemicals KEEP IN MIND THAT FOODS OFFER OTHER NUTRIENTS Must weigh contribution of nutrients. Pack foods of high nutrient/low calorie content into diet to help maintain calorie control!!! BIG BANGS FOR THE BUCK! 2/2/2010 7 CONCEPT OF ENERGY DENSITY Low-carbohydrate (20 g/day), high-protein diets meet which of the following criteria for a healthful diet? A. Moderation B. Variety C. Adequacy D. All of the above E. None of the above 2/2/2010 8 Designing A Healthful Diet Food Labels Dietary Guidelines The tools for designing a healthful diet may include: Food Guide Pyramid Diet Plans U.S. Food and Drug Administration (FDA) Regulation of food labeling started in 1973 FOOD LABELS Nutrition Education and Labeling Act of 1990 Set requirements for certain label information Purpose: To ensure that food labels truthfully inform consumers about nutrients and ingredients in a package Food Allergen Labeling and Consumer Protection Act of 2004 8 Common allergens must be clearly identified Set requirements for certain label information Food Labeling 2/2/2010 9 Food Labels The FDA requires food labels on most products. These labels must include: A statement of identity Net contents of the package Ingredients list Manufacturers name and address Nutrition information (Nutrition Facts Panel) 2/2/2010 10 FOOD LABELS 2/2/2010 11 Health Claims: The FDAs A through D Lists The FDA held manufacturers to the highest standards of scientific evidence before Amidst protests from consumer groups and medical experts, the FDA created a new ranking system that includes three new categories of health...
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This note was uploaded on 02/23/2012 for the course SOC 101 taught by Professor Prof. during the Spring '11 term at University of Nevada, Las Vegas.

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Nutr 121 Chapter 2 Lecture 2 Slides_ Page Spring 2010 -...

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