Z o Ge t z C l a ss N o t e s Ch 2 Co nt S e p t 9 2013 Nutrition Concepts Milk Pasteurization and Vitamin D light and heat affect vitamins Added before milk is pasteurized Once it s tested whatever is on the label for the milk must be there still after the pasteurization process Please Review outside of class Glossary p 57 terms on food labels Glossary p 62 vegetarian diets Fair game for exams So most likely will be on it September 9 2013 Review Items Diet Planning Guides Grains Whole grain products Forti cation Enrichment Vegetables Fresh vs canned or frozen Milk and milk products Fruits Colors Fruit Juices Protein foods lean cuts soy products portion sizes cooking techniques Roasted soy and stuff like that is processed so although they might be a healthier and whole option they are HIGHLY processed Tel H o me Ph o n e Fax H o me Fax Ph o n e Email H o me E mail Bran around the kernel is rich in nutrients and ber Endosperm contains starch and proteins Germ is seed that grows into a wheat plant so it is especially rich in vitamins and minerals to support new life Outer husk or chaff is the inedible part of the grain Whole grain contain much of the germ and bran as well as endosperm why it is so nutritious Re ned grain only contains only the endosperm 9even with nutrients added back they are not as nutritious as whole grain products as the next gure shows Difference between white four and white wheat white our refers to re ned our Most our made of red wheat whether re ned white or whole wheat Whole grain products made from red wheat are typically brown and full avored Portion sizes make sure comparing nutrition to serving sizes when claims have been made weight watchers low in calories low in fat required with 20 or more locations kcal saturated fat sodium Ingredients are in descending order of predominance by weight try with whole grain oats as Food label use Virtually all packaged foods Aid consumers Reasons for food label use Product not required to have food labels Voluntary use of labels Restaurant food labeling the rst ingredient Ingredient list Serving sizes Listing of all ingredients Descending order of predominance by weight Food and drug administration FDA role Adjust calculations according to amount consumed Page 2 Sizes listed vs USDA Food Pattern sizes Still need to adjust what is recommended vs what is on the food label Nutrition Facts Quantities and Daily Values Required information Total food energy food energy from fat Total fat saturated fat trans fat cholesterol Sodium Total carbohydrate dietary ber sugars Protein Vitamins A C iron calcium Daily Values Expressed as percentage Relationship to health Ballpark estimate of contribution to total diet Nutrient claims Meet FDA de nitions Cereals as a supplement for food they want you to know how healthy the item is based on what they added to it Based on 2000 kcalories per day so if you have a diff energy need need to adjust that Nutrient claim 50 less sodium talking about what nutrients may or may not be in that food Health claims relate to a food or a condition that may reduce the risk of Absolutely must be required by the FDA to say that their food product is related to this health disease Structure function claims effect a substance has on the structure or function of the body Does not have anything to do with a disease and does not have to be required by the FDA Page 3 Consumer education a lot for consumers to know and to know how to use Coordination of USDA Food Patterns Dietary Guidelines and food labels Vegetarian Diets Highlight 2 Vegans pescatarian lacto ovo vegetarian exitarian part time vegetarian Dietary choices fall along a continuum No foods of animal origin to few restrictions Part time vegetarians or exitarians Vegetarian classi cations Foods excluded from diet Motivations for choosing vegetarian diets environmental morally religious reasons weight loss health reasons Vegetarian lifestyle factors Obesity vegetarians have lower and healthier body weight Lower and healthier body weight Diabetes Hypertension Page 4 Heart disease lower because of Plant based diets and tofu Cancer Other diseases osteoporosis rheumatoid arthritis Task USDA Food Patterns MyPlate Nutrient intakes Use variety of foods within an energy allowance that maintains a healthy body weight Key things to look for in planning a vegetarian diet Protein variety Sources soy Requirements Meat replacements soy complete protein quinoa complete protein Iron RDA is higher Absorption Calcium Food choices Zinc animals are in greater source in absorption like iron Page 5 Vitamin B12 Only in animal derived foods Vitamin D Omega 3 fatty acids Vegetarian diets Lower risk of mortality from several chronic diseases Nutritionally sound choices Variety is key to nutritional adequacy Macrobiotic diet Way of life not just a meal plan Page 6
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