NFS 53 1st Edition Lecture 19Outline of Last Lecture I. Eggsa. Types of eggs consumedb. Egg structurec. Why chickens?d. Parts of the egge. Egg cookery If. Egg cookery IIg. Egg cookery IIIOutline of Current Lecture I. Meal preparation and USAD dietary guidlinesa. The mandateb. Executive summaryc. DGA: emphasis on reductiond. Meal patterns vs nutrientse. 2015 DGA approachf. 2015 DGA dietary patternsg. Recommendations vs. realityh. People’s perceptionII. Overview of the rest of the courseCurrent LectureI. Meal preparation and USAD dietary guidlinesa. The mandatei. “The Dietary Guidelines encourage Americans to focus on eating a healthful diet—one that focuses on foods and beverages that help achieve and maintain a healthy weight, promote health, and prevent disease.”These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.ii. The first edition of the Dietary Guidelines for Americans was released in 1980. As mandated in Section 301 of the National Nutrition Monitoring and Related Research Act of 1990 (7 U.S.C. 5341), the Dietary Guidelines for Americans is reviewed, updated, and published every 5 years in a jointeffort between the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA).b. Executive summaryi. 2015 DGAC identifies that a healthy dietary pattern is higher in vegetables, fruits, whole grains, low- or non-fat dairy, seafood, legumes, and nuts; moderate in alcohol (among adults); lower in red and processedmeat;i and low in sugar-sweetened foods and drinks and refined grains. ii. Vegetables and fruit are the only characteristics of the diet that were consistently identified in every conclusion statement across the health outcomes. Whole grains were identified slightly less consistently compared to vegetables and fruits, but were identified in every conclusion with moderate to strong evidence.iii. Stronger Federal policies to help prevent household food insecurity and to help families to cope with food insecurity if it develops, iv. Food and nutrition assistance programs to take into account the risk that immigrants have of giving up their healthier dietary habits soon after arriving in the United States, and v. Efforts to provide all individuals living in the United States with the environments, knowledge, and tools needed to implement effective individual- or family-level behavioral change strategies to improve the quality of their diets and reduce sedentary behaviors.c. DGA: emphasis on reductioni. Reduce daily sodium intake to less than 2,300 mg and further reduce intake to 1,500 mg among persons who are 51 and older and those of anyage who are African American or have hypertension, diabetes, or chronic kidney diseaseii. Consume <10% of calories from saturated fatty acids by replacing them with monosaturated and polyunsaturated fatty acidsiii. Consume <300 mg per day of dietary cholesteroliv. Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenatedoils, and by limiting other solid fatsv. Reduce the intake of calories from solid fats and added sugarsvi. Limit the consumption of foods that contain refined grains, especially refined grain foods that contain solid fats, added sugars, and sodiumvii. If alcohol is consumed, it should be consumed in moderation –up to one drink per day for women and two drinks per day for men-and only by adults of legal drinking aged. Meal patterns vs nutrientsi. The focus on single nutrients has not proven to be a good approach in theprevention of chronic disease. ii. MyPlate (which is based on the DGAs), iii. DASH (Dietary Approache to Stop Hypertension) iv. Mediterranean Diete. 2015 DGA approachi. Dietary patterns are defined as the quantities, proportions, variety or combinations of different foods and beverages in diets, and the frequencywith which they are habitually consumed. ii. Americans consume many habitual dietary patterns, rather than a “typicalAmerican pattern,” which reflect their life experiences and wide-ranging personal, socio-cultural and other environmental influences. iii. Previous Dietary Guidelines Advisory Committees focused on examining specific foods, nutrients, and dietary components and their relationships to health outcomes. iv. In its review, however, the 2010 DGAC noted that it is often not possible to separate the effects of individual nutrients and foods, and that the totality of diet—the combinations and quantities in which foods and nutrients are consumed—may have synergistic and cumulative effects on health and disease.f. 2015 DGA dietary patternsi. The dietary patterns approach has a number of major strengths. 1. Method captures the relationship between the overall diet and its constituent foods, beverages and nutrients in relationship to what people like.2. Method considers the inherent interactions between foods and nutrients in promoting health or increasing disease risk. Because foods are consumed in combinations, it is difficult, if not impossible, to determine their separate effects on health.3. Method focuses on dietary components acting in synergy. g. Recommendations vs. realityi. Three categories of Americansii. “I’m Already Doing It” (42%)-consumers who feel maintaining a healthy diet and regular exercise are very important…and do all they can to eat a healthy diet.iii. “I Know I Should…” (38%)- consumers who feel maintaining a healthy dietand regular exercise are very important…but do not do all they can to eat a healthy diet.iv. “Don’t Bother Me” (20%)-consumers who…do not feel diet and exercise are very important.v. Nutrition and You: Trends 2011(AND)h. People’s perceptioni. I don’t want to give up the foods I like (82%).ii. I am satisfied with the way I currently eat (75%).iii. It takes to much time to keep track of my diet (62%).iv. I need more practical tips to help me eat right (47%).v. I don’t know or don’t understand the guidelines for diet and nutrition (40%)II. Overview of the rest of the coursea. Types of Weekly Promptsb. Revised Syllabusc. Participation and Extra Creditd. Final Exam: Two