Welcome to NS220! What state do you live in? What is your favorite food?
SEMINAR UNIT 1 NS 220 STANFIELD, P.S. AND HUI, Y.H. NUTRITION AND DIET THERAPY, 5 TH EDITION Introduction to Nutrition
Introduce Myself Leslie Young Registered/Licensed Dietitian Masters Degree Human Nutrition Full time Faculty NS Dept Married to Jeff. Our son is almost 3-Andrew This picture of Andrew is from last year- need to update
Syllabus Instructor Contact Information Kaplan Address: AIM Instant Messenger Name:leslieyoung79 Seminar: FLEX Odd weeks-1:30 pm ET, Even wks 730pm ET E-text: Stanfield, P.S. and Hui, Y.H. Nutrition and Diet Therapy, 5 th Ed. ISBN: Course Outcomes Course Calendar
Syllabus Grading Criteria/Course Evaluation: Seminars 30 points= 270 points Discussions 30 points = 270 points Projects 30 points = 270 points Comprehensive Exam = 190 points Total: 1000 points Late Work Policy: no late work allowed without extenuating circumstances/PRIOR approval
Grading Rubrics Projects/Activity in e-text; complete in Word Doc & submit to dropbox by Tues end of unit. Seminar- Option 1 live: interactive; grading rubrics Seminar- Option 2: written assignment (see under seminar tab); grading rubrics Discussion Board: post initial response by Sat with minimum of 300 words; total of 3 posts by end of unit; uses references; advance discussion; grading rubrics
Course Overview Introduction to nutrition Food habits Protein, carbohydrates, fats, vitamins, minerals Energy balance Medication-nutrient interactions Supplements/alternative-medicine
Chapter 1: Introduction to Nutrition Definition of nutrients Definition of kcalorie Dietary Reference Intakes (DRI’s)= RDA’s; EAR’s; AI’s; UL Dietary Guidelines: Promotes health and prevention of chronic diseases
Food Labeling Regulation
Similarities? Differences? Similarities? Differences?
Food Groups Grains Vegetables Fruits Milk Meat and Beans Oils
What’s on the Food Label? Product name Manufacturer’s name and address Uniform serving sizes & household measures Amount in the package Ingredients in descending order by weight Nutrient components (required): total calories, calories from fat, total fat, sat fat, trans fat, chol, sodium, total carb, fiber, sugar, protein, vit A, vit C, calcium, and iron.
Ingredients: Cheerios INGREDIENTS: Whole Grain Oats, Modified Corn Starch, Sugar, Oat Bran, Salt, Calcium Carbonate, Oat Fiber, Tripotassium Phosphate, Corn Starch, Wheat Starch, Vitamin E (Mixed Tocopherols), Vitamins and Minerals: Iron and Zinc (Mineral Nutrients), Vitamin C (Sodium Ascorbate), a B Vitamin (Niacinamide), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Mononitrate), Vitamin A (Palmitate), a B Vitamin (Folic Acid), Vitamin B12, Vitamin D.
% Daily Value FDA developed the % Daily Values: based on 2,000 calories Generic standard used on food labels Allow for comparison 20% or more= High source 10-19%= Good source 0-5%= Low source
Activity 2, pg. 22 1): One serving of mac & cheese? 2): Number of calories you eat is determined by? 3): Limit which nutrients to reduce risk of chronic diseases?
Limit These Nutrients The goal is to stay BELOW 100% of the DV for each of these nutrients per day:
Get Enough of These Nutrients Try to get 100% of the DV for each of these nutrients each day:
% Daily Value High Sources? Good Sources? Low Sources?
Activity 2, pg. 22 5): What is the meaning of upper limits? 6): The % Daily Value helps you determine… 7): What are functional foods? 8): What are neutraceuticals?
Activity 2, pg. 22 What are the health benefits of the following bioactive ingredients? 9): Omega-6 PUFA 10): Folic acid 11): Green tea 12): Gingko
Activity 2, pg 22. National Cholesterol Education Program: 13): ATP 1 14): ATP 2 15): New feature of ATP 3 & three approaches used to implement it
Activity 2, pg. 23 NIH: CHD: American Heart Association Medmovies LDL HDL FDA: NCEP ATP
Reminders… DB for Unit 1 ends Tuesday at midnight Activity for Unit 1 due by Tuesday at midnight in dropbox Unit 2 starts Wednesday: Food Habits