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Causes in which diet plays a part Causes in which alcohol plays a part. Ten Leading Causes of Death in the U.S. (2000). Rank. Cause of death. 1 2 3 4 5 6 7 8 9 10. Heart disease Cancer Stroke Lung diseases Accidents Diabetes Pneumonia/influenza Alzheimer’s disease
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Causes in which diet plays a part Causes in which alcohol plays a part Ten Leading Causes of Death in the U.S. (2000) Rank Cause of death 1 2 3 4 5 6 7 8 9 10 Heart disease Cancer Stroke Lung diseases Accidents Diabetes Pneumonia/influenza Alzheimer’s disease Kidney disease Septicemia
Causes in which diet plays a part Causes in which alcohol plays a part Ten Leading Causes of Death in the U.S. (1900) Rank Cause of death 1 2 3 4 5 6 7 8 9 10 Pneumonia/influenza Tuberculosis Diarrhea and enteritis Heart disease Stroke Nephritis Accidents Cancer Diphtheria Meningitis
Some Definitions • Nutrition = science of food and its use by the body • Nutrient = chemical substance within food that is an essential component of the diet • Homeostasis = dynamic equilibrium of the internal environment of the body • Precursor = substance needed to produce something else
Review • 6 classes of nutrients • Dietary standards • RDAs • DRIs • Dietary guidance • Dietary Guidelines • MyPyramid • Food Label • Nutrient density
Dietary Standards 1941: first Food and Nutrition Board of the National Research Council met 1943: first publication of the RDAs • Recommended Dietary Allowances = “ “levels of intake of essential nutrients considered by the Food and Nutrition Board to be adequate to meet the known nutritional needs of practically all healthy persons” (since then)
RDAs • guide for population groups • set for various age/gender groupings + pregnancy/lactation • adequate for: • practically all... • ...healthypeople • set at a level intended to provide a safety margin: mean + 2 SDs • consideration given to amounts lost in cooking, difficulties in absorption, etc.
+2 SD 50% 97.5%
“Politics” of the RDAs • 1985 RDAs were never published! • 1989 RDAs were not controversial • 1993 RDA committee was charged to consider: • Should chronic disease prevention be considered? • Should recommendations be given as ranges? • Is there enough information to set RDAs for older people? • What about CHO, fiber, fat?
Dietary Reference Intakes (DRIs) • Extension of historical RDAs to include _____________________ • Include recommendations to ___________________ • Developed by the U.S. and Canada • Released in a series of 7 reports (turned out to be 6)
DRI reports Ca, P, Mg, vitamin D, F (1997) B vitamins and choline (1998) antioxidants (2000) micronutrients (2001) energy, macronutrients, fiber, and cholesterol (2002/2005) electrolytes and water (2005)
_____________________________(EAR) Recommended Dietary Allowance (RDA) ______________(AI) ______________________________(UL) 50% goal goal when no RDA upper safe intake! DRI Values
Tools for Eating Well • Consumer guidance • Dietary Guidelines • MyPyramid • F&V: More Matters • Diet analysis • MyPyramid • Food composition info • USDA food comp on-line • http://www.ars.usda.gov/nutrientdata • Food labels
Dietary Guidelines(6th edition, 2005) • Adequate Nutrients within Calorie Needs • Weight Management • Physical Activity • Food Groups to Encourage • Fats • Carbohydrates • Sodium and Potassium • Alcoholic Beverages • Food Safety
The FoodGuide Pyramid From: USDA, DHHS
What is a serving? http://www.mypyramid.gov See Size Up Your Servings in OncourseResources folder
How to choose wisely • Choose _______________dairy • Choose high-protein vegetables (legumes) several times a week • also high in ____ and ________ • Include a vitamin A-rich vegetable and a vitamin C-rich fruit daily • also high in • Choose whole grains often • “Make half your grains whole”
5-A-Day for Better Health Now Fruits and Vegetables: More Matters http://www.fruitsandveggiesmorematters.org/
The “Nutrition Facts” Food Label • Food label reform mandated by 1990 Nutrition Labeling & Education Act (NLEA) • Implemented by May 1994 • Primary responsibility of FDA; USDA regulates meat, poultry • Purpose is to help consumers compare foods
Key points • serving sizes standardized • servings given in household measures (and metric units) • content descriptors defined by FDA • only approved health claims allowed • information on fat, sodium, kcalories, and fiber required
Health Claims • Claim must meet FDA requirements • Can only use “may” or “might” in discussing the food-disease relationship • Must state that other factors play a role in disease development
Health Claims Approved (Jan. 2005) • Calcium / osteoporosis • Fat / cancer • Saturated fat and cholesterol / heart disease • Fiber-containing grains, fruits, vegetables / cancer • Fiber-containing grains, fruits, vegetables / risk of heart disease • Sodium / hypertension • Fruits and vegetables / cancer • Folic acid / neural tube defects • Soluble fiber from whole oats, oatmeal, or psyllium / risk of heart disease • Sugar alcohols / tooth decay • Soy protein / coronary heart disease • Plant sterols and stanols / coronary HD • Potassium / HBP and stroke • Soy protein and nuts / heart disease
Food Label Math • # of servings • serving size • Calories: Total, from fat • figure % Calories from fat • Daily Values (DVs) • % DV (based on 2000 kcal)
Nutrient Density • Comparison of the nutrients a certain food provides in relation to the Calories the food provides • Use the concept to compare one food to another