Hot Topics in Nutrition America s Favorite Vegetable

1. Hot Topics in Nutrition& America�s Favorite Vegetable Katherine A. Beals, PhD, RD, FACSM University of Utah

2. HOT Topics In Nutrition Obesity Glycemic Index Satiety Portion Control Government Guidance Nutrient Density The Healthy Potato

3. HOT Topic 1: Obesity

4. Obesity Prevalence

5. Obesity- Prevalence

6. Obesity- Prevalence

7. Obesity-Intervention Government Response FDA/CFSAN Obesity Working Group recommendations * Food Labeling: More prominence to calories on the food label More realistic serving sizes within a given package Greater consistency between products * Restaurants More realistic portion sizes Point-of-sale nutrition information

8. HOT Topic #2: Glycemic Index

9. Glycemic Index (GI)

10. Glycemic Index (GI) Limitations of the GI Methodological Considerations * individual response vs. inherent characteristic of the food - 50 gram dose - �available� carbohydrate Variability in the Food - processing/preparation - variety, origin, maturation - addition of other macronutrients (protein, fat, fiber)- mixed meals Variability in the Measurement - time of day - between & within subjects

11. Glycemic Index (GI) Limitations of the GI Nutritional correlates of GI

12. Glycemic Index (GI) Glycemic Index is NOT supported by US Nutrition and Government Agencies United States Department of Agriculture (USDA) American Dietetics Association (ADA) American Diabetes Association (ADA) American Heart Association (AHA)

13. HOT Topic #3: Satiety

14. Satiety Satiety - The satisfied feeling of being full after eating - Can consuming more satiating foods lead to� �decreased energy (calorie) intake? �weight loss? - Are some foods more �satiating� than others?

15. Holt et al. EJCN;1995:675-690. Purpose: To examine the satiety value of different foods. Methods: Subjects consumed 240 kcal portions of 38 common foods grouped into 6 categories: Fruits ? Bakery products Snack foods ? Protein-rich foods CHO-rich foods ? Breakfast cereals Subjective experience of satiety collected every 15 minutes over 120 minutes + ad libitum intake at a subsequent meal. Satiety

16. Results: As a category, fruits had the greatest SI score, followed by vegetables and protein-rich foods BUT�significant differences in SI scores within food categories Satiety

17. Results Potatoes produced greatest satiety SI scores positively related to: + serving size + protein content + fiber content + water content SI scores negatively related to: fat content simple sugar content Satiety

18. Will food manufacturers really market foods that fill people up? * Absolutely! Satiety

19. HOT Topic #4: Portion Control

20. Portion Control Portion distortion that was then this is now�

21. Portion Control Portion Sizes, Energy Intake & Obesity Larger portion sizes lead to increased energy intake Single meals Meals served over a single day, two days, and eleven days Effect is observed in both overweight and normal weight individuals Effect is observed in meals served at home and at restaurants, under cafeteria-style and single serve conditions.

22. Portion Control Energy Density Calories contained within a given portion (weight) of food Water & fiber: ? energy density Fat: ? energy density Energy Density and Portion Size have independent and additive effects

23. Portion Control Volumetrics Dr Barbara Rolls (Penn State University) Satiety is a function of the volume of food consumed Satiety promoting foods are: High in water content High in fiber Examples: fruits, vegetables, broth-based soups, whole grains

24. Portion Control Industry Response

25. HOT Topic #5: Government Nutrition Guidance

26. Government Nutrition Guidance Nutrients most likely to be consumed by general public in amounts low enough to be of concern: vitamin E calcium magnesium, potassium fiber

27. Government Nutrition Guidance Individuals should consume a variety of fruits and vegetables daily Focus on dark green, yellow and orange vegetables

28. Government Nutrition Guidance Tufts Friedman School Symposium (September 19�21, 200 Boston, MA) Topics predicted to be included in the 2010 Dietary Guidelines: Fortified foods ? Energy Density Fiber ? Vitamin D N-3 fatty acids ? Sugar-sweetened beverages Topics likely to be considered in the 2010 Dietary Guidelines: Supplements ? Glycemic Index Topics unlikely to be included in the 2010 Dietary Guidelines: Herbals ? Phenolics ? Probioticcs

29. HOT Topic #6: Nutrient Density

30. Nutrient Density Described in the most recent version of the Dietary Guidelines for Americans Nutrient Density= nutrients per calorie High nutrient content relative to calorie content Opposite of �empty calories�

31. Nutrient Density Naturally Nutrient Rich (NNR) Coalition Group of commodity boards headed by National Cattlemen�s Beef Association The NNR coalition was recently chosen as one of three groups to communicate the current Guidelines and MYpyramid to consumers.� USPB is a member of the NNR coalition

32. The Healthy Potato

33. Potatoes DO NOT Cause Obesity

34. Potatoes DO NOT Cause Obesity

35. Potatoes are Satiating Potatoes fill you up� NOT out! Holt et al. 1995 study Potatoes ranked highest in satiety among 38 foods representing all food groups 1 medium potato contains just 100 calories and no fat

36. Potato Portions Potatoes are perfect for portion control Only 100 calories in a medium-sized potato (5.3 oz) No fat

37. Potatoes are Nutrient Dense Potatoes contain complex carbohydrates Carbohydrates are vital to health Carbohydrates are required fuel for the brain Carbohydrates are the preferred fuel for the muscles

38. Potatoes are Nutrient Dense Potatoes contain more protein than many vegetables 4.3 grams of protein in a medium potato

39. Potatoes are Nutrient Dense

40. Potatoes are Nutrient Dense Potatoes rank highest in potassium content (among the top 20-selling fruits and vegetables in the US)

41. Potatoes are Nutrient Dense Potatoes are a good source of fiber Potatoes with the skin have 3g fiber Equal to that of other vegetables Health benefits of fiber are numerous: May aid in weight loss Lowers blood cholesterol levels and may decrease risk of heart disease Maintains bowel regularity May decrease risk of colon cancer

42. Potatoes are Nutrient Dense Potato Nutrition- Not Just Skin Deep Only nutrient significantly lost when the skin is removed� * Fiber 3 g (with skin) 1.5 g (w/o skin) Potassium and vitamin C are found predominantly in the flesh

43. Potato Nutrition- Not Just Skin Deep Only nutrient significantly lost when skin is removed� * Fiber 3 g (with skin) 1.5 g (w/o skin) Potassium and vitamin C found predominantly in the flesh

44. Potatoes ARE Vegetables Help meet the recommended 2-4 servings/day Great for combining with other vegetables

45. Potatoes are Versatile Endless possibilities�

46. Thank You!