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NORMAL NUTRITION NURP 102 ANDERSON

NORMAL NUTRITION NURP 102 ANDERSON. TUESDAY, 12:00—12:50 P.M. ASPEN 140. Normal Nutrition Grading Guidelines Chapter Tests: 60% of Grade Tests given in testing center Final Exam: 25% of Grade Comprehensive Exam Additional Assignments: 15% of Grade Short Report: 30 points

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NORMAL NUTRITION NURP 102 ANDERSON

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  1. NORMAL NUTRITIONNURP 102ANDERSON TUESDAY, 12:00—12:50 P.M. ASPEN 140

  2. Normal Nutrition Grading Guidelines • Chapter Tests: 60% of Grade Tests given in testing center • Final Exam: 25% of Grade Comprehensive Exam • Additional Assignments: 15% of Grade Short Report: 30 points Nutritional Journal: 70 points EX: 80 x .60 = 48; 84 x .25 = 21; 100 x .15 = 15 TOTAL: 84 = B for the course

  3. CHAPTER ONE: PERSPECTIVES ON NUTRITION • Define nutrition. • Identify personal factors that influence people’s food choices. • Name and describe characteristics of the six classes of nutrients in foods. • What is meant by essential nutrients? • Identify the energy-yielding nutrients and the number of kcalories per gram provided by each.

  4. Describe the Dietary Reference Intakes (DRI) and its use • Identify the U.S. Dietary Guidelines recommendations • Identify the six diet-planning principles • Explain the characteristics of the Daily Food Guide/Food Guide Pyramid • Identify the nutritional information found on a standard food label • Define Daily Values found on a food label

  5. WHY DO YOU EAT? • Hunger • Habit • Appetite • Nutritional value • Energy • Emotions—anxiety, boredom, depression, sadness, happiness

  6. Taste Habit Culture/Religion Social Influences Emotions Convenience Economy $$ Availability

  7. What is Nutrition? The study of nutrients (chemical substances found in foods) and how the body utilizes them and is affected by them. • Nutrients: Chemical substances found in food—promote growth, maintenance and repair in the body

  8. Nutrients are ESSENTIAL • They are important • The body doesn’t make them—they must be found in foods • Six Categories of Essential Nutrients • Supply energy: Carbohydrates, Fats, and Protein • Supply no energy: Vitamins, Minerals and Water

  9. Energy in Foods • Energy is measured in kcalories: unit of heat • Kcalories in a food are determined by the amount of CARBO, PROTEIN, & FATS it contains CARBOHYDRATE: 4 kcal. Per gram PROTEIN: 4 kcal. Per gram FAT: 9 kcal. Per gram Alcohol: (Not a nutrient) 7 kcal per gram • Recommended percentages of each energy nutrient: • Carbohydrate: 55-60 % of kcalories each day • Protein: 12-15 % of kcalories each day • Fat: no more than 30% of kcalories each day

  10. Kcalories in Foods • The number of kcalories found in a food depends on the amount of each energy nutrient it contains: 8 oz. 2% milk • Carbohydrate: 26 gms. x 4 kcal. = 104 kcal • Protein: 8 gms. x 4 kcal. = 32 Kcal • Fat: 5 gms x 9 kcal. = 45 kcal 181 kcal

  11. DIETARY REFERENCE INTAKES • Set of values for the recommended dietary nutrient intakes of healthy people in the U.S. and Canada • Adequate intakes for most normal people • Specific to each nutrient • Measured in gm, mg, and micro grams • Eventually will replace Recommended Dietary Allowances.

  12. Dietary Guidelines for Americans—The ABC’s of Good Health

  13. Diet Planning Principles • Follow these principles for general good health when planning diets • “ABCNMV” “ABCs for the New Magic Valley • A = Adequacy • B = Balance • C = kCalorie Control • N = Nutrient Density • M = Moderation • V = Variety

  14. Daily Food Guide/Food Guide Pyramid • Food Groups: Text pp. 14-15 • Breads, Cereals and other Grain Products:6 to 11 servings per day • Vegetables: 3-5 servings per day • Fruits: 2-4 servings per day • Meat, Poultry, Fish and Alternates: 2-3 servings per day • Milk, Cheese, and Yogurt: 2-4 servings per day • Miscellaneous group: Sugar, Fat, alcohol, and food energy—few nutrients No recommendation amounts Nutrient Density: Measure of the nutrients supplied by a food relative to the energy it provides.(Green dot foods vs Red dot foods in Food Groups)

  15. Nutrition Labeling • Requirement for a label: • Common or usual name of the food • Name & Address of distributor or manuf. • Net contents by weight, measure, or count • Ingredients listed in descending order by weight • Daily Values: (Back inside page of text) • Nutrient standards designed for labels • Based on RDA/DRI but for all age groups

  16. How to Read a Label

  17. Reading a Label, cntd.

  18. Test Questions • The kcalorie content of a food depends on how much of each of the following nutrients it contains EXCEPT: • Vitamins • Carbohydrate • Protein • Fat

  19. Test Question • The essential nutrients are those: • Which are predominant in most foods • Which must be obtained from foods • Included in the main DRI table • The body can make for itself

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