1. Welcome to NS220!  What state do you live in?  What is your favorite food?

2. SEMINAR UNIT 1 NS 220 STANFIELD, P.S. AND HUI, Y.H. NUTRITION AND DIET THERAPY, 5 TH EDITION Introduction to Nutrition

3. Renee (LeBonne) Gosselin

4.  How is everyone?  My name is Renee Gosselin, MS RD – currently going to school for my PhD  I have experience in clinical, long-term care, acute care, research, educational and community nutrition!

5. Tell me something about yourself!

6. Seminar Unit 1 NS 220 Syllabus & Grading Review Course Overview Activity 2 Review

7. Syllabus  Instructor Contact Information  Kaplan Email Address: rgosselin@kaplan.edu@kaplan.edu  AIM Instant Messenger Name: rlebonne  Seminar:. 6pm EST  E-text: Stanfield, P.S. and Hui, Y.H. Nutrition and Diet Therapy, 5 th Ed. ISBN: 0-7637-6137-0  Course Outcomes  Course Calendar

8. Syllabus  Grading Criteria/Course Evaluation:  Seminars 9 @ 30 points= 270 points  Discussions 9 @ 30 points = 270 points  Projects 9 @ 30 points = 270 points  Comprehensive Exam = 190 points  Total: 1000 points  Late Work Policy – There is a no late work policy in the Health Sciences department

9. 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

10.  There is no late work accepted!

11. Course Overview  Introduction to nutrition  Food habits  Protein, carbohydrates, fats, vitamins, minerals  Energy balance  Medication-nutrient interactions  Supplements/alternative-medicine

12. Chapter 1 Objectives  Define major concepts and terms used in nutritional science.  Identify guidelines and rationale used for planning and evaluating food intake.  Describe some major concerns about the American diet.  Use appropriate sources and services to obtain reliable nutrition information.

13. 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

14. Food Labeling Regulation

15. Similarities? Differences? Similarities? Differences?

16. Food Groups Grains Vegetables Fruits Milk Meat and Beans Oils 2 - 16

17. My Plate  http://www.choosemyplate.gov/ http://www.choosemyplate.gov/

18. Subjects The Basics ○ Food Groups ○ Tips & Resources ○ Print Materials ○ Interactive Tools Specific Audiences ○ General Population ○ Pregnant & Breastfeeding ○ Preschoolers ○ Kids ○ Weight Loss Multimedia For Professionals Partnering Program Related Links Questions?

19. Empty Calories  http://www.choosemyplate.gov/foodgroups/empty calories.html What are "empty calories"? Currently, many of the foods and beverages Americans eat and drink contain empty calories – calories from solid fats and/or added sugars. Solid fats and added sugars add calories to the food but few or no nutrients. For this reason, the calories from solid fats and added sugars in a food are often called empty calories. Learning more about solid fats and added sugars can help you make better food and drink choices.

20. 2 - 20 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.

21. 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.

22. 2 - 22 % 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

23. 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?

24. Limit These Nutrients The goal is to stay BELOW 100% of the DV for each of these nutrients per day: 2 - 24

25. Get Enough of These Nutrients Try to get 100% of the DV for each of these nutrients each day: 2 - 25

26. % Daily Value  High Sources?  Good Sources?  Low Sources?

27. 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?

28. 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

29. 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 http://www.nhlbi.nih.gov/guidelines/cholesterol/atp3xsum.pdf

30. Activity 2, pg. 23  NIH: www.nih.govwww.nih.gov  CHD: American Heart Association Medmovies http://www.medmovie.com/mmdatabase/MediaPlayer.aspx?ClientID=65  LDL  HDL  FDA: www.fda.govwww.fda.gov  NCEP  ATP

31. Questions?

32. 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