Lecture 4Outline of Last Lecture I. Planning a healthy dietOutline of Current Lecture II. Foods and Food Components to ReduceA. SodiumB. AlcoholIII. Foods and Nutrients to IncreaseIV. Challenges in Developing the Dietary Guidelines for Americansa. Food Guidesb. Ingredient Listc. Facts Labeld. Original vs ProposedV. Claimsa. Nutrient Claimsb. Health Claims Nutrition 2380c. A-List Health Claimsd. B, C, D, Health Claimse. Structure Function ClaimsCurrent LectureChapter 3: Foods and Food Components to ReduceSodium:Reduce intake to less than 2300 mg per dayFurther reduce intake to 1500 mg per day for-Adults 51+-African Americans 2+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.-People aged 2+ w/ high blood pressure, diabetes, or chronic kidney disease1500 mg recommendation applies to half of the population (aged 2+) and to the majorityof adultsImmediate, deliberate reduction in sodium content of foods is neededAlcohol (ETOH):About the healthy American population as a wholeLimits:Men = no more than 2 drinks per day for menWomen = 1 per day*This isn’t like roll over minutes... How much is a drink?12 oz beer10 oz wine cooler5 oz wine1 1/2 oz liquor (a shot)Chapter 4: Foods and Nutrients to IncreaseWhile staying within calorie needs, increase:fruitsvegetableswhole grainsseafoods, in place of some meat and poultryoilsNutrients of public health concern:PotassiumFiberCalciumVitamin DChallenges in Developing the Dietary Guidelines for AmericansSpecific recommendations difficult to formulateHard to convert nutrient recommendations into practical food-based recommen-dations**What should I be eating everyday?Food Guides: Nutrition education tool translating scientific knowledge and dietary stan-dards and recommendations into practical form for use by those who have little training in nutritionFood Pyramid Guide (1992-2005)Promoted many refined grains, which we try to reduce nowMy Pyramid (2005-2011)Brought into the idea of physical activityMy Plate (Released in June 2011)Half the plate should be fruits and vegetablesDesigned to be interactive and use technology and to make it easyIngredient List:Ingredients listed in descending order by weightUseful for:-Special food needs -Food allergies/sensitivities-Comparison shoppingNutrition Facts Label is Changing:Original one came out in 1993, only 1 change so farTrans-fats in a productOriginal vs Proposed:The FDA regulates food labels, and it wants the food labels to bold the important nutri-tion facts, such as calories, and serving sizes, etc. Included added sugars... Americans et 16% of calories from added sugarsVitamin D, Calcium, Iron, and PotassiumProposed Change:1. Added sugars --> low in nutrients, high in kcal intake2. Update daily values for sodium, dietary fiber, vitamin D --> Stay current in science3. Declare amount of Vitamin D and Potassium --> Significance to health4. Voluntary declare Vitamin A and C --> Deficiencies in general population is rare5. Remove cal of fat --> Type of fat is more important then amountProposed Nutrition Facts Label:Serving SizesReflect what typically eat, not what should eatClaims:Nutrient Claims: Statements that characterize the quantity of a nutrient in a foodEx: Low sodium = 140 mg or less per servingHealth Claims: Statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related conditionA-List Health Claim: Unqualified, can stand alone without further explanation or qualifi-cationB, C, D Health Claims: Qualified, require a qualifying explanationStructure-Function Claims: Statements that characterize the relationship between a nutrient or other substance in a food and it’s role in the bodyCan be made without FDA