1. IDENTIFY NUTRITION CONCEPTS
NUTRITION CONCEPTS & MNT 2
IDENTIFY NUTRITION CONCEPTS
Corresponds with
LEARNING PLAN 2

2. OBJECTIVES Discuss the importance of good nutrition
Select types of carbohydrate
Select types of lipids
Explore health effects of protein
Distinguish between vitamins and minerals
Identify the role of water as a nutrient
Define phytochemicals and functional foods
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

3. OBJECTIVES (continued)
Select the best food sources of specific vitamins and minerals
Calculate daily fluid requirement
Differentiate between different food guides
Analyze own intake for the leader nutrients
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

4. Dietary Guidelines for Americans 2010
Government mandate to
update every five years
Addresses our number one
public health problem –
Obesity
Addresses a non-food but
essential factor – Activity
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

5. Key Recommendations Balance Calories Foods to Increase Foods to Reduce
Enjoy your food, but eat less.
Avoid oversized portions.
Foods to Increase
Make half your plate fruits and vegetables.
Switch to fat-free or low-fat (1%) milk.
Make at least half your grains whole grains.
Foods to Reduce
Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers.
Drink water instead of sugary drinks.
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

6. 2010 Dietary Guidelines
The Dietary Guidelines provide authoritative advice for people 2 years and older about how proper dietary habits can promote health and reduce risk for major chronic diseases.
Review the Executive Summary of the 2010 Dietary Guidelines for Americans for detailed information:
2010/PolicyDoc/ExecSumm.pdf
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

7. MyPlate www.choosemyplate.gov
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

8. 2011 MyPlate
Introduced along with updating of USDA food patterns supporting the 2010 Dietary Guidelines for Americans
Different shape to help grab consumers’ attention with a new visual cue
Icon that serves as a reminder for healthy eating, not intended to provide specific messages
Visual is linked to food and is a familiar mealtime symbol in consumers’ minds, as identified through testing
“My” continues the personalization approach from MyPyramid
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

9. ‘Choose MyPlate’ Tips (Each topic has 10 tips to promote healthy choices)
Add More Vegetables to Your Day
Focus on Fruits
Make Half Your Grains Whole
Got Your Dairy Today?
With Protein Foods, Variety Is Key
Build a Healthy Meal
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

10. More Tips. . . http://www.choosemyplate.gov/tipsresources/tentips.html
Healthy Eating for Vegetarians
Smart Shopping for Veggies and Fruits
Liven up Your Meals With Vegetables and Fruits
Kid-Friendly Veggies and Fruits
Be a Healthy Role Model for Children
Cut Back on Your Kid's Sweet Treats
Salt and Sodium
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

11. SoFAS
2010 Dietary Guidelines offer specific advice on reducing calories from
Solid Fats
SoFAS
Added Sugars
See Figure 2.7 for examples
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

12. USDA Food Pattern
Food pattern used to plan menus for school foodservice, correctional facilities and healthcare facilities.
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

13. Healthy People 2020
National objectives for promoting health and preventing disease.
38 categories of objectives
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

14. Carbohydrate 60% of daily calories
50% coming from complex carbohydrates: starch and fiber
Fiber guideline is 20 – 35 grams daily
Use sugars only in moderation
Be prepared to help clients choose carbohydrates wisely
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

15. Fats No more than 30% of daily calories
< 10% of total calories as saturated fats
Avoid trans-fats
Cholesterol intake is < 300 mg. daily
Increase omega-3 fatty acids, specifically by increasing your intake of fish
Select lean cuts of meat
Prepare meats other than by frying
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

16. Protein Provides energy and essential amino acids
0.8 g. of protein / kg. of body weight
High quality proteins come from animal sources
No benefit from eating additional protein
Can add excessive fat and calories
Vegetarians should consume complimentary protein sources to ensure intake of essential amino acids
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

17. Dietary Reference Intakes (DRIs)
Four types of reference values:
Estimated Average Requirement (EAR) – setting a benchmark for baseline nutrient requirements
Recommended Dietary Allowance (RDA) – amount of a nutrient adequate to meet nutrient needs of healthy persons.
Adequate Intake (AI) – a scientific judgment about the adequacy of a nutrient when research is lacking
Tolerable Upper Intake Level (UL) – maximum level of a daily nutrient intake unlikely to pose risks of adverse health
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

18. Fluids Water is an essential nutrient
Lose approximately 10 cups per day
oz. glasses of water per day often recommended
Approximately 20% of our water intake comes from fluids in our foods
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

19. Food or Supplements Real food is always preferred
Room for utilizing supplements when warranted
Supplementation of certain nutrients is common
Iron
Calcium
Vitamin D
Supplements are not ‘Replacements’
Be certain the guidance you use is based on science and research – not popular media
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

20. Phytochemicals and Functional Foods
New frontier of exciting nutrition research and information
Antioxidants
Related to overall health benefits when consumed in antioxidant rich foods
Less conclusive indication of health benefits when utilizing an antioxidant rich supplement.
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2

21. Skill Development Calcium is a nutrient that is commonly deficient.
List at least five foods that are good or excellent sources of calcium
Iron is also a nutrient that is commonly deficient.
List at least five foods that are good or excellent sources of iron
Nutrition Concepts & MNT • Identify Nutrition Concepts• Learning Plan 2