Kin 110 Lecture 2

1
Kin 110 Lecture 2

• Chapter 2
• Tools for Diet Design
• Chapter 3
• Human Body

2
Overview of Lecture 2

• Chapter 2
• Definition of Healthy diet
• Food Guide and its uses
• Dietary Guidelines
• Recommended Nutrient Intakes
• Food Labeling
• Nutrient Density and the Exchange System

3
Chapter 2 Tools for Diet Design

• What do we need to eat to avoid diet related
  disease?
• A variety of foods balanced by a moderate intake
  of each food
• variety for all nutrients
• focus on main food groups
• stay physically active
• VARIETY, BALANCE and MODERATION

4
Variety

• Choose a number of different foods within any
  given food group
• not the same thing day after day
• WHY ?

5
Balance

• Select from 5 food groups
• four in Canada
• Dairy
• Vegetable / Fruit
• Grains
• Meats and Alternates
• fats, oils and sweets can be added for flavour
  and nutrients

6
Moderation

• Plan your day in order to juggle nutrient sources
• balance between types of foods
• morning vs. evening and within meal
• moderation of high fat and salt
• Without adopting basics of variety, balance and
  moderation you risk nutrition related disease

7
Nutritional Status

• Overall body health is determined by the sum of
  its nutritional status for each nutrient
• Components Include
• Anthropometry
• Biochemical measurement
• Clinical Examination
• Dietary History

8
Nutritional Categories

• Desirable Nutrition
• Intake supports body functions

9
Under Nutrition

• Nutrient intake does not meet body needs
• body enters state in which it can not function
  appropriately
• body stores can make up for short term, but
  become depleted
• serious problems can arise over longterm

10
Over Nutrition

• Prolonged over consumption of more than the body
  needs
• long term can lead to toxic build up and serious
  disease
• most common is excess energy intake
• excess weight leads to serious disease

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Limits of Nutritional Assessment

• Can be a very long time between the onset of poor
  nutritional health and the first clinical
  evidence
• Often too late
• Calcium deficiency - low bone density,
  osteoporosis later in life ( 30 to 50 years).
• High Cholesterol - builds up in circulatory
  system, heart disease later in life.

12
Food Guide

• Rainbow in Canada, Pyramid in USA ( see appendix
  B)
• Nutritionists have always worked to put the
  science of nutrition into practical terms that
  could be useful to everyone
• Goal of this class is to become very familiar
  with the recommendations and the fundamentals
  that create the guidelines

13
Food Guide

• Estimates are based on 1200-1400 kcal intake
  (minimum)
• Expect an increase in caloric intake to meet
  energy needs
• Recent changes have increased fruit, vegetable,
  bread and cereal contributions to provide more
  calories and moderate fat
• oils and sweets used to supplement energy needs,
  not to replace other foods

14
Four Groups

• Group
• Grain Products
• Vegetables and Fruit
• Milk Products
• Meat and Alternatives

• Servings
• 5 - 12
• 5 - 10
• 2 - 4
• Youth, and pregnant women 3 - 4
• 2 - 3

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Summary (Appendix B)

• Enjoy a variety of foods
• Emphasize cereals, breads, other grain products,
  vegetables and fruits
• Choose low-fat dairy products, lean meats, and
  foods prepared with little or no fat
• Achieve and maintain a healthful body by enjoying
  regular physical activity and healthful eating
• limit salt, alcohol and caffeine

16
Menu Planning

• Utilizing the food guide as a tool
• emphasize variety as no one food is essential nor
  does one provide all the necessary nutrients
• Each member of food group contributes slightly
  different nutrients (appendix A)

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Recommendations for Choices

• Low fat items from milk group
• vegetables high in protein, minerals and fiber
  (lentils)
• vegetables rich in Vitamin A (dark green) and
  fruits rich in vitamin C (oranges)
• Choose whole grain breads, cereals and pastas
• refining flour eliminates most nutrients

18
Sample Daily Diet

• See Table 2 - 6
• meets all requirements for 1600 - 1800 kcal
• modify for greater caloric expenditure
• if less caloric expenditure, increase physical
  activity

19
Evaluating Diet

• Most in US failed to meet theses guidelines
• Very low on Fruit and Vegetables, high on sweets,
  fats and oils

20
Dietary Guidelines

• Different method for Menu Planning
• KNOW THE DIFFERENCES AND APPLICATIONS
• Food guide designed to have nutrients met
• Main dietary problems are associated with over
  consumption of energy, Fat, cholesterol, alcohol
  and salt
• Also, under consumption of calcium, iron, B
  vitamins, Zinc and fiber

21
Dietary Guidelines

• Dietary guidelines established in light of these
  disease concerns
• refer to intake over a day or a week
• 1. Eat a variety of foods
• 2. Balance intake with activity
• 30 min of moderate activity a day
• low fat options and nutritious snacks
• high risk with abdominal fat
• slow controlled weight loss
• habit forming changes

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Dietary Guidelines

• 3. Emphasize grains, fruits and vegetables
  (nutrients and fiber)
• 4. Low fat, saturated fat and cholesterol (low
  fat options, animal products saturated fat and
  cholesterol)
• 5. Moderate sugar intake
• 6. Moderate salt (sodium)
• 7. Moderate alcohol
• BP, stroke, heart disease, cancer,
• two or fewer servings

23
Recommended Nutrient Intake (RNI)

• Corresponds to RDA (Recommended Dietary Allowance
  in US)
• Recommended intakes of nutrients that meet the
  needs of almost all healthy people of similar age
  and gender
• Used for
• large group meal planning over 3 - 7 days
• schools, hospitals, dormitories
• developing education programs and food labeling
  standards
• developing new foods (astronauts)
• evaluating diet survey data

24
RNI

• Developed by
• estimating what average people require and
  individual variation
• increasing this by 30-50 to cover all
  population
• increasing again to cover losses with cooking and
  specific needs
• incorporation of scientific judgment to create
  estimates without available data

25
RDA

• You should not expect a benefit from eating in
  excess of RDA
• Revised every four years
• recently focused on presentation and refinement
  of recommendations for age groupings
• considerations of new research such as the
  antioxidant effects of Vitamin C

26
Daily Values

• Recommendations based on daily requirements
  versus weekly (RNI/RDA)
• used for food labeling as they are more generic
  general estimates for the whole population
• Reference Daily Intakes (RDI)
• Daily Reference Values (DRV)

27
Nutrient Density

• Used to assess nutritional quality of individual
  foods
• comparison of its vitamin or mineral content to
  its energy provision. Higher the better.
• Fig 2 - 3, p 58
• avoid empty calorie foods.

28
The Human Body A Nutrition Perspective

• Various body systems are used to aid in digestion
  and absorption of food products
• Digestion - breakdown of food substances
• Absorption - transport of food substances into
  circulatory or lymph system within body

29
Organization

• Cell - basic building blocks of life, each
  performing a specialized job, determined by
  selective expression of DNA
• Tissue - collection of cells designed for
  specific function
• Organs - groups of tissues designed to perform
  specific function eg. Heart
• Organism - comprised of organs acting in a
  coordinated manner to support life

30
Circulatory System

• Fig. 3-3, p 79

31
Regulatory (Control) System

• Hormonal and Nervous systems
• hormone - compound with specific site of
  synthesis and release into bloodstream
• eg. Insulin, gastrin
• nervous system regulates release of acids and
  intestinal motility, food acquisition,
  preparation, choice...

32
Anatomy and Physiology of Digestion

• Gastrointestinal Tract (GI) - site of digestion
  and absorption
• hollow tube, within which food moves and mixes
  with digestive acids and enzymes, facilitating
  breakdown for absorption
• large surface area to facilitate absorption
• movement regulated by sphincters between major
  sections, allows full preparation

33
Anatomy of GI

• Fig. 3-4, p 81
• Secretions
• Table 3-2, p 80

34
Digestive Process

• Enzyme Fig 3-7, facilitate one specific reaction
  repeatedly.
• Different enzymes in different sections of the GI
• Stomach
• protein digestion, acid and enzymes
• stomach protected by mucous layer
• Small Intestine
• Chyme - mixture of stomach secretions and food
• entry of chyme into SI slow
• triggers release of bicarbonate and enzymes

35
Absorption

• Fig 3-9, p 88
• Occurs mainly in SI, 95 of what it receives
• massive surface area, due to folding and finger
  like villi
• passive absorption - natural movement from high
  to low concentration (fats, water)
• active absorption - uses carrier and energy
  (glucose)
• facilitated absorption - uses carrier without
  energy