Welcome to NS220!

1. Welcome to NS220! • What state do you live in? • What is your favorite food?

2. Seminar unit 1 ns 220Stanfield, P.S. and Hui, Y.H. Nutrition and Diet Therapy, 5th Edition Introduction to Nutrition

3. Renee (LeBonne) Gosselin

4. How is everyone? • My name is Renee Gosselin, MS RD – currently going to school for my PhD • I have experience in clinical, long-term care, acute care, research, educational and community nutrition!

5. Tell me something about yourself!

6. Seminar Unit 1 NS 220 Syllabus & Grading Review Course Overview Activity 2 Review

7. Syllabus • Instructor Contact Information • Kaplan Email Address: rgosselin@kaplan.edu • AIM Instant Messenger Name: rlebonne • Seminar: . 6pm EST • E-text: Stanfield, P.S. and Hui, Y.H. Nutrition and Diet Therapy, 5th Ed. ISBN: 0-7637-6137-0 • Course Outcomes • Course Calendar

8. Syllabus • Grading Criteria/Course Evaluation: • Seminars 9 @ 30 points= 270 points • Discussions 9 @ 30 points = 270 points • Projects 9 @ 30 points = 270 points • Comprehensive Exam = 190 points • Total: 1000 points • Late Work Policy – There is a no late work policy in the Health Sciences department

9. Grading Rubrics • Projects/Activity in e-text; complete in Word Doc & submit to dropbox by Tues end of unit. • Seminar- Option 1 live: interactive; grading rubrics • Seminar- Option 2: written assignment (see under seminar tab); grading rubrics • Discussion Board: post initial response by Sat with minimum of 300 words; total of 3 posts by end of unit; uses references; advance discussion; grading rubrics

10. There is no late work accepted!

11. Course Overview • Introduction to nutrition • Food habits • Protein, carbohydrates, fats, vitamins, minerals • Energy balance • Medication-nutrient interactions • Supplements/alternative-medicine

12. Chapter 1 Objectives • Define major concepts and terms used in nutritional science. • Identify guidelines and rationale used for planning and evaluating food intake. • Describe some major concerns about the American diet. • Use appropriate sources and services to obtain reliable nutrition information.

13. Chapter 1: Introduction to Nutrition • Definition of nutrients • Definition of kcalorie • Dietary Reference Intakes (DRI’s)= • RDA’s; EAR’s; AI’s; UL • Dietary Guidelines: • Promotes health and prevention of chronic diseases

14. Food Labeling Regulation

15. Similarities? Differences?

16. Food Groups Grains Vegetables Fruits Milk Meat and Beans Oils 2 - 16

17. My Plate • http://www.choosemyplate.gov/

18. Subjects

19. Empty Calories • http://www.choosemyplate.gov/foodgroups/emptycalories.html What are "empty calories"? Currently, many of the foods and beverages Americans eat and drink contain empty calories – calories from solid fats and/or added sugars. Solid fats and added sugars add calories to the food but few or no nutrients. For this reason, the calories from solid fats and added sugars in a food are often called empty calories. Learning more about solid fats and added sugars can help you make better food and drink choices.

20. What’s on the Food Label? • Product name • Manufacturer’s name and address • Uniform serving sizes & household measures • Amount in the package • Ingredients in descending order by weight • Nutrient components (required): total calories, calories from fat, total fat, sat fat, trans fat, chol, sodium, total carb, fiber, sugar, protein, vit A, vit C, calcium, and iron. 2 - 20

21. Ingredients: Cheerios INGREDIENTS:  Whole Grain Oats, Modified Corn Starch, Sugar, Oat Bran, Salt, Calcium Carbonate, Oat Fiber, Tripotassium Phosphate, Corn Starch, Wheat Starch, Vitamin E (Mixed Tocopherols), Vitamins and Minerals: Iron and Zinc (Mineral Nutrients), Vitamin C (Sodium Ascorbate), a B Vitamin (Niacinamide), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Mononitrate), Vitamin A (Palmitate), a B Vitamin (Folic Acid), Vitamin B12, Vitamin D.

22. % Daily Value • FDA developed the % Daily Values: based on 2,000 calories • Generic standard used on food labels • Allow for comparison • 20% or more= High source • 10-19%= Good source • 0-5%= Low source 2 - 22

23. Activity 2, pg. 22 1): One serving of mac & cheese? 2): Number of calories you eat is determined by? 3): Limit which nutrients to reduce risk of chronic diseases?

24. Limit These Nutrients The goal is to stay BELOW 100% of the DV for each of these nutrients per day: 2 - 24

25. Get Enough of These Nutrients Try to get 100% of the DV for each of these nutrients each day: 2 - 25

26. % Daily Value • High Sources? • Good Sources? • Low Sources?

27. Activity 2, pg. 22 5): What is the meaning of upper limits? 6): The % Daily Value helps you determine… 7): What are functional foods? 8): What are neutraceuticals?

28. Activity 2, pg. 22 What are the health benefits of the following bioactive ingredients? 9): Omega-6 PUFA 10): Folic acid 11): Green tea 12): Gingko

29. Activity 2, pg 22. • National Cholesterol Education Program: 13): ATP 1 14): ATP 2 15): New feature of ATP 3 & three approaches used to implement it http://www.nhlbi.nih.gov/guidelines/cholesterol/atp3xsum.pdf

30. Activity 2, pg. 23 • NIH: www.nih.gov • CHD: American Heart Association Medmovies http://www.medmovie.com/mmdatabase/MediaPlayer.aspx?ClientID=65 • LDL • HDL • FDA: www.fda.gov • NCEP • ATP

31. Questions?

32. Reminders… • DB for Unit 1 ends Tuesday at midnight • Activity for Unit 1 due by Tuesday at midnight in dropbox • Unit 2 starts Wednesday: Food Habits