Presentation on theme: "NUTRITION Chapter 2 Dietary Guidelines. Much of the info. On my slides will be found in Ch 2 of the nutrition book however….. We used a different nutrition."— Presentation transcript:
NUTRITION Chapter 2 Dietary Guidelines
Much of the info. On my slides will be found in Ch 2 of the nutrition book however….. We used a different nutrition book for 7+ yrs and I know exactly whats more or less on NCLEX. I will still teach whats needed but it may be in a little diff. order in this book
What are the Dietary Guidelines? Science-based advice for ages 2+ Promote health, prevent chronic disease Federal nutrition policy/programs HHS/USDA – Legislated for every 5 yrs.
BALANCED DIET Includes all 6 classes of nutrients Includes calories that preserve & promote good health
Dietary Guidelines for Americans, 2005 (same for 2010) developed every 5 yrs 9 focus areas 23 general recommendations 18 specific population recommendations (e.g. older Americans, children, African Americans)
Nine Focus Areas Adequate Nutrients Within Calorie Needs Weight Management Physical Activity Food Groups To Encourage Fats Carbohydrates Sodium and Potassium Alcoholic Beverages Food Safety
As of 2005… More recommendations 2000 calorie reference diet Cups and ounces rather than servings Remains the same in 2011
Adequate Nutrients Within Calorie Needs Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit intake of saturated and trans fat, cholesterol, added sugars, salt, and alcohol
Nutrient dense foods Low nutrient dense= bad foods like sodas, chips, candy High nutrient dense= whole grains, low fat milk, yogurt, tuna. Stuff thats good for you
Physical Activity Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a health body weight Achieve physical fitness by including cardiovascular conditioning, stretching, and resistance exercises. Children and adolescents – At least 60 minutes on most, preferably all, days of the week.
As of 2010 Specificity of recommendations –At least 30 minutes to reduce risk of chronic disease –**Up to 60 minutes of moderate to vigorous physical activity may be needed to prevent gradual weight gain that occurs over time –60 to 90 minutes of moderate-intensity physical activity to sustain weight loss
Weight Management To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended. To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity
Tips on wt. management Aim for slow, steady wt. loss, 1-2 lbs/week Decrease caloric intake while eating all nutrients Physical activity to increase metabolism Consult healthcare specialist
Food Groups To Encourage Consume sufficient amts. of fruits & vegetables while staying within energy needs Choose a variety of fruits and vegetables Consume 3 oz. equivalents of whole grains dailyat least half whole grains (rest enriched) Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products
Carbohydrates Choose fiber-rich fruits, vegetables, and whole grains Choose and prepare foods and beverages with little added sugars or caloric sweeteners Consume sugar- and starch-containing foods and beverages less frequently to reduce caries
Sodium and Potassium Consume < 2,300 mg (~1 tsp. salt) of sodium per day Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.
Specific recommendations for individuals with hypertension, African Americans, and middle-aged and older adults –Aim to consume no more than 1,500 mg of sodium per day, and meet the potassium recommendation (4,700 mg) with food.
Alcoholic Beverages Those who choose to drink alcoholic beverages: Use moderation Females-1 Drink / day Males-2 Drinks / day Alcoholic beverages should not be consumed by some individuals Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination
Food Safety To avoid microbial foodborne illness: –Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed. –Separate foods –Cook foods to safe temperature –Chill perishable foods promptly. –Avoid unpasteurized milk, raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.
WHAT IS MY PYRAMID? It allows people to make better food choices in an effort to a healthier you
Color bands represent the foods that should be consumed The width of the color bands denotes the relative quantity of each food to be consumed The steps along the left side incorporate physical activity into the design
The web site shows 12 different ranges of food intake up to 3200 cal/day to meet individ. Needs of all people
BASE OF PYRAMID Thickest band on pyramid CARBOHYDRATES/GRAINS Bread, cereal, rice pasta Rich in energy, you should eat 6 ounces every day Carbs should make up 50% of caloric intake
VEGETABLES Next thickest band on pyramid Dark leafy vegs, orange vegs like carrots and sweet potatoes Dry beans and peas kidney beans and lentils Eat 2 ½ cups every day
FRUITS Smaller band on pyramid than vegs d/t sugar/carb Eat a variety of fruits Go easy on the juices, lots of sugar 2 cups every day
MILK Yummy, go low-fat or skim If lactose intolerant, choose lactose-free products that contain calcium Consume (3) – 8oz cups every day
Meat and Beans Choose low fat or lean meats and poultry Bake it, broil it or grill it Eat 5 ½ ounces every day
FATS limit fats and salt and sugar
What is MY PLATE Since 2005, we used MY PYRAMID Out with the old, in with the new fancy, easier to understand plate Mrs. Obama said As long as theyre half full of fruits and vegetables, and paired with lean proteins, whole grains and low-fat dairy, were golden. Thats how easy it is.
FOOD LABELS Why do we have food labels on food? FDA says we must to inform consumers of the nutrient contents and how those foods effect our health Like listing fat and trans fat on labels ITS ALL ABOUT PREVENTION NOW
SUPER SIZE ME Not any more FDA determines what a serving size is for foods NOT THE individual food makers
Consumer Research Create messages that will inspire individuals to seek more info Communicate scientifically accurate concepts
Finding Your Way to a Healthier You: Based on the Dietary Guidelines for Americans Feel better today. Stay healthy for tomorrow. –Make smart choices from every food group –Find your balance between food and physical activity –Get the most nutrition out of your calories
Consumer Research Application Motivation is essential. Trust is important. The more and individual knows, the more choices they have. Keep it simple, but true to the science.
FOOD CUSTOMS Food habits of others Primarily, its what is available to people where they are originating at Food customs are affected by geographical location and economical status If you dont grow it or dont have the $ to buy it, you wont eat it…this is food customs
HEALTH CARE PROFESSIONALS Need to consider and respect customs and cultures of others Consult a dietician for help with unfamiliar diets
WHAT TO TEACH When food customs result in inadequate diet, corrections should be made SLOWLY or non-compliance is sure to happen Corrections are easier to make and are more effective when the reasons for the food habits are understood
Food patterns based on Religion Jewish laws vary Diet is prepared as Kosher Meat may not be prepared with milk Slaughtering of an animal must be done by qualified person
ROMAN CATHOLICS Meat is not allowed to be eaten on Fridays during lent
ISLAMIC Diet Laws prohibit the use of alcohol and pork
SEVENTH DAY ADVENTIST Referred to as lacto-ovo vegetarians They use dairy products and eggs but no meat poultry or fish
VEGETARIANS Lacto-vegetarians- eat dairy but no meat, poultry or eggs Usually, vegetarians wont eat anything animal related, even milk called VEGANS The lacto-vegs DO EAT dairy