HN 132 1st Edition Lecture 3 Outline of Last Lecture I. Key principles of healthy eatingII. Under nutritionIII. Over nutrition IV. Malnourishment V. Tools to help avoid under and over nutritionVI. DRI’sVII. How to use DRI’sOutline of Current Lecture I. ChooseMyPlate.govII. What’s a serving?III. Food Labels IV. What role do functional foods play in your diet?Current LectureI. According to ChooseMyPlate.govA. Make half of your plate fruits and vegetables B. Make at least half your grains wholeC. Switch to fat-free or 1% milkII. What’s a serving?A. A woman’s palm is approximately 3 ounces of cooked meatThese 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.B. A woman’s fist is about 1 cup of pasta or vegetables (a man’s fist is equivalent to 2 cups)C. If you make the “OK” sign with your hand (your pointer finger and thumb connecting) that is equivalent to 1 tablespoon of vegetable oilIII. Food labelsA. Nutrient content claims:1. Describe the level or amount of a nutrient in food productB. Health Claims:1. Describe a relationship between a food or dietary compound and a disease orhealth-related condition C. Structure/Function Claims1. Describe how a nutrient or dietary compound affects the structure or function of the human bodyIV. What role do functional foods play in your diet?A. Functional Foods: have a positive effect on health beyond providing basic nutrients1. Example: carrots. B. Zoochemicals: compounds in animal food products that benefit health1. Example: Omega-3 fatty acids in fatty fishC. Manufacturers also fortify food products with phyto- or zoochemicalsD. Americans spent $31 million dollars in 2008 on functional foods and beveragesE. Benefits of Functional Foods1. Economical way for health professional to treat chronic diseasea. Example: Cholesterol-lowering oats and/or plant sterols may be preferable to drugs F. Concerns with Functional Foods:1. Excess may cause problems2. More research, regulation and education
View Full Document