9 19 08 Knowledge about eating right isn t the most important value a person designs The smaller and more acceptable the dietary change the longer it lasts Behavior and mental performance can be affected by diet What influences what a person wants to eat Unit 5 Nutrition Attitudes and Behaviors Most food preferences learned Food and dietary habits change Culture Nutrition knowledge and beliefs Food preferences Practical considerations Culture Acceptable foods customs food symbolism religious beliefs Nutrition Knowledge Health concerns nutritional value of foods attitudes and values education experience Food Preferences Food taste smell color texture and temperature heredity and familiarity Practical Considerations Food cost convenience levels of hunger food availability and health status We are not born knowing what to eat We don t generally seek nutrients that we are deficient on Humans and most animals will seek water and food but not generally the best foods unless they have learned how to eat a well balanced diet Example Pregnant women overweight and iron deficient people Exception Sodium deficiency makes us want salt still being researched How do we decided when and how much to eat Hunger satiety and thirst centers are located in the primitive brain Blood glucose is one influence on hunger Other influences are learned What makes us dislike or like The strangest influence is food preference a learned or acquired behavior Food preference is shaped by our culture We reject foods that bring discomfort guilt and unpleasant memories Comfort food give us feelings of security and love discomfort foods are rejected due to bad memories associated with them Symbolic Meanings of Foods Status foods are cultural and or religious Cultural norms are hard to change All cultures have their super food In Russia and Ireland it s Potato s In Central America In Samalia it s rice What else affects food preference Cost Convenience Level of hunger Availability Health Taste texture temperature and appearance Spoiled foods generally taste bad How to change food choices The biggest factors that influence positive change in food choices is nutrition knowledge attitudes and values Change for the better occurs more commonly in women than in men The best way to change is to make small changes that we can live with Food choices change Since 1970 Consumption of whole grain products is up 41 Fresh eggs intake fell from 4 5 eggs per week to 4 Low fat milk sales are up 112 Beef consumption has dropped 18 Broccoli consumption is up 1007 Cheese is p 168 Vegetables and fruits are up 28 Chapter 5 Cont How do we change food choices More than just the knowledge but also the attitude Attitude must be positive you must want to do it Starts slowly small stages The outcome will end up benefiting you PCM Known as Protein Calorie Malnutrition They use these terms in most hospitals 9 22 08 This is when you are low on protein low on calories and become malnutrition This is common when you are in the hospital for a accident and have to eat blended meals Irreversible Issues In Children That Effect Health Lead Poisoning Infertility alcohol issues Include low IQ Brain defects Breakfast skipping Research shows that children who skip breakfast do not do well at the beginning of the day Myths and Unsubstantiated Claims Vitamin supplements will increase your intelligence If you eat meat you start to become wild and aggressive Oysters are aphrodisiacs Increases your sex drive Sugar causes hyperactivity Sugar causes criminal activity Additional Information There is not study that proves this true or false though Serotonin a chemical messenger that is produced by triptophane it is a essential amino acid High levels of triptophane will increase productions of serotonin in the brain This does not decrease your appetite research proves it Things that can increase decrease your appetite are psychological medications Unit 6 Key concepts and facts Adequacy and Balanced Diet Your eating a variety of foods that gives you sufficient levels of nutrients When you eat a balanced diet it provides calories nutrients and other compounds of foods in the correct proportions Making sure that we are meeting the recommended daily allowance RDA AMDR Acceptable Macro Nutrient Distribution Ranges a guideline of percentages of nutrients for people over the age of four This is to prevent heart disease diabetes and obesity Trying to follow a diet that is low in saturated fat and trans fat 9 24 08 Adequate Diets Must have sufficient calories to give us a healthy body weight You don t want to over consume because you may become obese If you under consume you can become under weight By following the My Pyramided we are ensuring that we are getting the nutrients we need other beneficial components will be met Need variety in our foods all the food groups Essential nutrients at levels from RDAs Recommended Daily Allowance and AIs Adequate Intake Macronutrient Intake Guidelines to balance intake of fat carbohydrates and proteins AMDR or Acceptable Macronutrient Distribution Ranges guidelines indicate percentages of total caloric intake from carbohydrates protein and fat for individuals over the age of 4 years old Calories from Carbohydrates should be between 45 65 Calories from Protein should be between 10 35 Calories from Fat should be between 20 35 All of these vary because each individual is different weights vary Why do we have these guidelines Prevention of heart disease diabetes and obesity and dietary adequacy are related to various levels of intakes not one specific intake level Recommendations for the percent of total calories from unsaturated and saturated fats have been removed from the new standards Now it is recommended that diets be kept low in saturated fat Sufficient amounts of essential unsaturated fatty acids are needed Nuts and fish contain essential fatty acids unsaturated fats Linoleic acid Nuts Alpha Linoleic Fish Over Consumption of Added Sugar and Saturated Fat U S Diet overloaded with Added sugars Fats Salt U S Diets are low in Essential fatty acids Dairy products Fruits and Vegetables Fiber High intake of fat and saturated fat as well as trans fat is putting you at risk for heart disease Low intake of dairy products and Vitamin D are putting you at risk for osteoporosis Sitting out in the sun will give you Vitamin D Fruit Vegetable Consumption Nearly one in two U S adults fail to consume at least three vegetables per day Three out of four