Nutrition Concepts !!Zoë Getz - Class Notes (Ch. 2 Cont.), Sept. 9, 2013 September 9, 2013 !Review Items: - 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. !!!!!!Diet- Planning Guides Grains: ! Whole-grain products!! Fortification & 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 Tel Home Phone Fax Home Fax Phone Email Home EmailPlease 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! Roasted soy and stuff like that is processed, so although they might be a “healthier” and “whole” option, they are HIGHLY processed!Bran around the kernel is rich in nutrients and fiber 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 Refined grain only contains only the endosperm 9even with nutrients added back, they are not as nutritious as whole-grain products, as the next figure shows) Difference between white four and white wheat- white flour refers to refined flour. Most flour made of red wheat (whether refined, white, or whole wheat). Whole-grain products made from red wheat are typically brown and full flavored. 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 •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 the first ingredient Ingredient list ! Listing of all ingredients ! Descending order of predominance by weight Serving sizes ! 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 fiber; sugars!• Protein!• Vitamins A & C; iron; calcium •Cereals as a supplement for food (they want you to know how “healthy” the item is based on what they added to it •Daily Values!• Expressed as percentage!• Relationship to health!• “Ballpark” estimate of contribution to total diet • •Based on 2000 kcalories per day (so if you have a diff energy need, need to adjust that) •Nutrient claims!• Meet FDA definitions 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, flexitarian (part-time vegetarian) Dietary choices fall along a continuum!• No foods of animal origin to few restrictions •Part-time vegetarians or flexitarians!• Motivations for choosing vegetarian diets (environmental, morally, religious reasons, weight loss, health reasons) • • Vegetarian classifications •Foods excluded from diet !•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 ! • Use variety of foods within an energy allowance that maintains a healthy body !! weight!!• USDA Food Patterns !• MyPlate!• Nutrient intakes !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 !!• Zinc (animals are in greater source in absorption like iron) • Calcium!! • Food choices 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
View Full Document
Unlocking...