1. Ch. 9.1 Making Healthy Food Choices

2. Questions… How many of these are true for you?  I eat when I am bored.  I eat when I feel stressed.  I eat when I am out with friends.  I eat when I am watching television, listening to music or just sitting around.  I eat when I feel sad or depressed. What did you notice about your eating patterns?

3. Why do we eat?  To meet your nutritional needs, to satisfy your appetite, and to supply your body with energy. 1. Hunger- A feeling of physical discomfort caused by your body’s need for nutrients. 2. Appetite- Desire for food based on emotional factors or other factors than nutritional need.

4. Basal Metabolic Rate (BMR)  The rate at which you use energy when your body is at rest.  Basal Metabolism is the minimum amount of energy required to maintain the life processes in a body (Basil Metabolic Rate = BMR) Approximate BMR can be found using this equation:  [Your weight + zero at the end] +100 = Approximate BMR  125 (me) turns into 1250 + 100 = 1350 Ms. Orton needs 1350 calories just to rest!

5. The Foods You Choose  Personal Preference- tastes good.  Cultural Background- heritage.  Time and Convenience- busy schedule? Ease?  Friends- friends may influence eating.  The Media- ads, articles, books, etc.

6. Evaluating Food Choices  When choosing foods, it is important to read and evaluate the information on the food label. The information includes nutritional facts, nutrient health claims, daily values and freshness dates.

7. Reading Food Labels What is required on the food label?  Product name  Name and address of manufacturer  Net contents in weight, measure or count  The ingredients

8. Nutrient & Health Claims  Health messages may appear on Labels  Guidelines set by FDA Claims limited to:  Calcium----Osteoporosis  Sodium-----Blood Pressure  Fat----Cancer  Saturated Fat------Heart Disease  Fiber------Cancer & Heart Disease  Fruits & Veggies------Cancer  Folate------Birth Defects

9. Nutrient & Health Claims What It SaysWhat It Means …FreeFat Free: Contains less that.5 g fat Sugar Free: Contains less than.5 g sugars Low in…Low in calories: Contains less than 40 calories Low in Sodium: Contains less than 140mg sodium High in…High in Vitamin C: One serving provides 20% or more of the daily value for vitamin C.

10. Nutrient & Health Claims What It SaysWhat It Means LightContains 50% less fat or at least 1/3 fewer calories Excellent Source of…Excellent Source of Calcium: One serving provides 20% or more of the daily value for calcium. May reduce your risk of heart disease Can appear on fiber- containing grain products, fruits, and vegetables that are also low in saturated fat and cholesterol.

11. Daily Values (From FDA) A portion, or percentage of our total calorie needs in a day Based on a 2,000 Calorie Diet per day Derived from RDAs and other sources Not everyone needs 2,000 kcals per day! According to the Dietary Guidelines for Americans, the recommended macronutrient intake ranges are: Carbs: 45-65% Fat: 20-35% Protein: 10-30%

12. What do We Need?  The Recommended Dietary Allowances (RDA’s) were first published in 1943 to help avoid deficiency  Ranges: AI = Adequate Intake, UL= Upper Limit  The DRIs are the new “RDAs”  “Daily Recommended Intake”  Include deficiency prevention, chronic disease risk reduction, and health promotion  They are standardized by The FDA (Food and Drug Administration)  Pellegra, a B vitamin Deficiency, c. 1920

13. Open Dates  Gives you an idea of how long food will be fresh and safe to eat.  “Sell-by”- the last date the product can be sold. You can still use the product after the sell-by date.  “Best-if-used-by”- how long the product will be at peak quality.  “Do-not-use-after”- Expiration date. The last date you should consume the product.

15. Reading A Food Label Look at the Daily Values Percentages (%DV) Look for Fiber, Vitamins, Minerals- Note the number of calories in one serving. Daily Calorie Needs Depend on: AGE SEX WEIGHT BASAL METABOLIC RATE ACTIVITY LEVEL Pregnancy Status

17. USDA Certified Organic  100% organic or “organic” (at least 95%)  Produced without:  Hormones  Genetic modification  Antibiotics  Germ-killing radiation  Herbicides  Insecticides  Chemical fertilizers

18. Enriched and Fortified Foods  " Enriching" means adding back nutrients that were lost during food processing. For example, B vitamins, lost when wheat if refined, are added back to white flour.  "Fortified" means adding nutrients that weren’t present in the food to begin with. For example, milk is fortified with vitamin D to help your body absorb milk’s calcium and phosphorus.

19. Ingredients List Hall of Shame Do not buy products that have these foods in the top five on the ingredients list: – Sugar – High fructose corn syrup – Enriched wheat flour (white flour) – Saturated fat – Hydrogenated oil (trans fat) – Pretty much anything that would appear on “Epic Meal Time”