NUTR 1030 1st EditionExam # 1 Study Guide Lectures: 1-5Lecture 1 (January 21) Under-nutrition:- Reduced biochemical functions- Clinical signs and symptoms- MalnutritionOver-nutrition:- Obesity- Nutrients- Supplements*One can be both obese and under-nourishedIn the “Western diet,” key nutrients to improve upon include:- Energy- Total fat- Saturated fat- Cholesterol- Alcohol- Iron & Calcium- Sodium- Added sugarsDaily Reference Intake (DRI) - Nutrient recommendations to prevent chronic diseases- A DRI is set for all essential vitamins and minerals, with specifics for macronutrients, electrolytes, water and other components. Included under DRIs are:- Estimated Average Requirements (EARs)I. Nutrient intake estimated to meet the needs of 50% of individuals in a certainage and gender groupII. Uses a measurable markerIII. Used to evaluate the adequacy of diets of a group- Recommended Dietary Allowances (RDAs)I. “Recommended intakes of nutrients that meet the needs of almost all healthy people of similar age and gender”II. Based on EAR (RDA= EAR x 1.2)III. RDA for only 19 of the important nutrientsIV. Amount to prevent deficiency and chronic diseasesV. RDA for healthy males and females of various age groupsVI. RDA for pregnant/lactating womenVII. RDAs, by definition, are generous allowances- Adequate Intakes (AIs)I. AI set ideally higher than the RDAII. Based on observed or experimentally determined estimatesIII. Set for some vitamins, choline, some minerals, essential fatty acids, fiber- Tolerable Upper Intake Levels (ULs)I. Maximum level of daily intake without causing adverse health effects in 97-98% of the populationII. Chronic daily useIII. Not a goal, but a ceiling (a MAX)- Estimated Energy Requirements (EERs)I. An estimate of the amount of energy intake(calories) that will balance energyneeds of an average person within their specific considerations(age, gender, activity levels)II. Conservative- Complementary to DRIs- Adequate Macronutrient Distribution Ranges (AMDRs)Energy Density: Comparison of a food's caloric content per gram weight of the foodHigh energy dense foods- graham crackers, potato chips, peanuts, baconLow energy dense foods- lettuce, strawberries, grapefruit, carrots, skim milk, veg. soupNutrient Density: Comparison of the amount of nutrients inside a food item per gram weight ofthe food. EX: an 8 oz. cup of milk is considerably more nutrient-dense than an 8 oz. glass of Coca-Cola.Food Labeling:- Nutrition Labeling and Education Act- Mandatory nutrition labeling- Standardized serving sizes- Nutrition facts label uses Daily Values (DV): set at the highest RDA valueNutrient Label Claims:- Low-fat: 3 grams or less of total fat for a given reference amount- Low-calorie: No more than 40 calories for a given reference amount (except sugar substitutes)- Low-cholesterol: 20 milligrams or less cholesterol and 2 grams or less of saturated fat fora given reference amount- Low-saturated fat: 1 gram or less of saturated fat for a given reference amount and not more than 15% of calories from saturated fat- Fat-free: Less than .5 grams of total fat for a given reference amount- Calorie-free: Less than 5 calories for a given reference amount- Cholesterol-free: Less than 2 milligrams of cholesterol for a given reference amount and 2 grams or less of saturated fat for a given reference amount- Saturated fat-free: less than .5 grams saturated fat for a given reference amount, and no more than .5 grams of trans fatty acidsHealth Claims Allowed on Food Labels:Describe a relationship between a disease and a nutrient, food or food constituent.- Have significant scientific agreement. Must use “may” or “might.”Examples that have been approved:- Diets with enough calcium may reduce the risk of osteoporosis- Diets low in fat may reduce risk of some cancersOthers related to: cardiovascular disease, hypertension, neural tube defects, tooth decay & strokeDifferent than structure/function claims-- “Calcium builds strong bones.” Not approved by FDA but must be accurate.Dietary Guidelines for Americans:What are the DGAs?- Dietary recommendations for health promotion and chronic disease prevention- Based on Dietary Guidelines Advisory Committee report, public comments- For policymakers, health professionalsOverarching Concepts:1. Maintain calorie balance to achieve and sustain a healthy weight2. Focus on consuming nutrient-dense foods and beveragesDGA 2010:MyPlate= Translating the DGA messages for consumers 1. Build a healthy plate2. Cut back on foods high in solid fats, added sugars and salt3. Eat the right amount of calories for you4. Be physically active your wayRules for portion size:- Fist=1 cup- Thumb= 1 oz of cheese- Thumb tip to first joint= 1 tsp- Palm of hand= 3 oz- Handful= 1-2 oz of snack foodLecture 2 (January 23) Food Security- physical and economic access to food that meets people's dietary needs and food preferencesFood Insecurity- exists whenever the availability of nutritionally adequate/safe foods is limited/uncertainFood Availability and Access:- -worldwide, 1 in 6 people are food insecure- -2 billion people suffer from micronutrient deficiencies. Children are heavily affected. (vitamin A, iron, iodine)- -malnutrition(including too much food) accounts for 1/2 of the world's disease burden- -third world countries are undergoing a "nutrition transition" to "westernized diets"• Problems from both under-nutrition(deficiencies) and over-nutrition(obesity)- -15%(17.4 million households) in USA are food insecure.Programs to Increase food security in the US:- -Supplemental nutrition assistance program (SNAP) (food stamp program)- -Special supplemental nutrition program for women, infants and children(WIC)- -National school lunch program- -School breakfast program- -Child and Adult care food program- -Programs for seniors, food distribution programs, private programsFood Production:- -1 in 3 people around the world is involved in agriculture(production of food & livestock)- -<1% in US are involved in farming- Practices affecting the food supply:- -organic food production- -biotechnologyOrganic Foods:Allowed:- Biological pest management- Composting- Manure applications- Crop rotationsNot Allowed:- Synthetic pesticides, fertilizers & hormones- Antibiotics- Sewage sludge- Genetic engineering- IrradiationGenetically Modified (GM) Foods:- -Result from use of recombinant DNA techonology- -Differ from original foods by only 1-2 genes(plants contain