NORMAL NUTRITION NURP 102 ANDERSON TUESDAY, 12:00—12:50 P.M. ASPEN 140

Normal Nutrition Grading Guidelines Chapter Tests: 60% of Grade Tests given in testing center Final Exam: 25% of Grade Comprehensive Exam Additional Assignments: 15% of Grade Short Report: 30 points Nutritional Journal: 70 points EX: 80 x.60 = 48; 84 x.25 = 21; 100 x.15 = 15 TOTAL: 84 = B for the course

CHAPTER ONE: PERSPECTIVES ON NUTRITION Define nutrition. Identify personal factors that influence people’s food choices. Name and describe characteristics of the six classes of nutrients in foods. What is meant by essential nutrients? Identify the energy-yielding nutrients and the number of kcalories per gram provided by each.

Describe the Dietary Reference Intakes (DRI) and its use Identify the U.S. Dietary Guidelines recommendations Identify the six diet-planning principles Explain the characteristics of the Daily Food Guide/Food Guide Pyramid Identify the nutritional information found on a standard food label Define Daily Values found on a food label

WHY DO YOU EAT? Hunger Habit Appetite Nutritional value Energy Emotions—anxiety, boredom, depression, sadness, happiness

Taste Habit Culture/Religion Social Influences Emotions Convenience Economy $$ Availability

What is Nutrition? The study of nutrients (chemical substances found in foods) and how the body utilizes them and is affected by them. Nutrients: Chemical substances found in food—promote growth, maintenance and repair in the body

Nutrients are ESSENTIAL They are important The body doesn’t make them—they must be found in foods Six Categories of Essential Nutrients Supply energy: Carbohydrates, Fats, and Protein Supply no energy: Vitamins, Minerals and Water

Energy in Foods Energy is measured in kcalories: unit of heat Kcalories in a food are determined by the amount of CARBO, PROTEIN, & FATS it contains CARBOHYDRATE: 4 kcal. Per gram PROTEIN: 4 kcal. Per gram FAT: 9 kcal. Per gram Alcohol: (Not a nutrient) 7 kcal per gram Recommended percentages of each energy nutrient: Carbohydrate: % of kcalories each day Protein: % of kcalories each day Fat: no more than 30% of kcalories each day

Kcalories in Foods The number of kcalories found in a food depends on the amount of each energy nutrient it contains: 8 oz. 2% milk Carbohydrate: 26 gms. x 4 kcal. = 104 kcal Protein: 8 gms. x 4 kcal. = 32 Kcal Fat: 5 gms x 9 kcal. = 45 kcal 181 kcal

DIETARY REFERENCE INTAKES Set of values for the recommended dietary nutrient intakes of healthy people in the U.S. and Canada Adequate intakes for most normal people Specific to each nutrient Measured in gm, mg, and micro grams Eventually will replace Recommended Dietary Allowances.

Dietary Guidelines for Americans—The ABC’s of Good Health

Diet Planning Principles Follow these principles for general good health when planning diets “ABCNMV” “ABCs for the New Magic Valley A = Adequacy B = Balance C = kCalorie Control N = Nutrient Density M = Moderation V = Variety

Daily Food Guide/Food Guide Pyramid Food Groups: Text pp Breads, Cereals and other Grain Products: 6 to 11 servings per day Vegetables: 3-5 servings per day Fruits: 2-4 servings per day Meat, Poultry, Fish and Alternates: 2-3 servings per day Milk, Cheese, and Yogurt: 2-4 servings per day Miscellaneous group: Sugar, Fat, alcohol, and food energy—few nutrients No recommendation amounts Nutrient Density: Measure of the nutrients supplied by a food relative to the energy it provides. (Green dot foods vs Red dot foods in Food Groups)

Nutrition Labeling Requirement for a label: Common or usual name of the food Name & Address of distributor or manuf. Net contents by weight, measure, or count Ingredients listed in descending order by weight Daily Values: (Back inside page of text) Nutrient standards designed for labels Based on RDA/DRI but for all age groups

How to Read a Label

Reading a Label, cntd.

Test Questions The kcalorie content of a food depends on how much of each of the following nutrients it contains EXCEPT: Vitamins Carbohydrate Protein Fat

Test Question The essential nutrients are those: Which are predominant in most foods Which must be obtained from foods Included in the main DRI table The body can make for itself