NURS 1013 Lecture 10 Food Groups PDF

NURS 1013- Nutrition  At the end of this presentation students will be able to:  List the six Caribbean food groups  Identify the suggested daily intake of each food group  Classify foods into their appropriate group based on food content  Identify the American Guidelines for Nutrient Intake ...

NURS 1013- Nutrition  At the end of this presentation students will be able to:  List the six Caribbean food groups  Identify the suggested daily intake of each food group  Classify foods into their appropriate group based on food content  Identify the American Guidelines for Nutrient Intake  Differentiate between foods classified according to the American and Caribbean Guidelines  Compare American and Caribbean Guidelines for Nutrient Intake Compare the Caribbean and Jamaican Food based dietary guidelines        Staples - cereals - starchy roots and tubers Legumes & nuts Fruits Vegetables Food from animals Fats and oils FBDGs  Limiting amino acids Wheat lysine Rice lysine & threonine Maize tryptophan & lysine Millet lysine Oats lysine Rye lysine Essential Amino Acids Non Essential Amino Acids Isoleucine Tyrosine Leucine Alanine Lysine Aspargine methionine Aspartic acid Phenylalanine Cysteine threonine Glutamine Tryptophan Glutamic acid Valine Glycine Histidine* Proline Arginine * Serine *- conditionally essential Calcium 12- 60mg/100g  Iron 2.8 - 6.2mg/100g (unreliable source)  Water soluble vitamins: thiamine, niacin, riboflavin  Fibre 9.6g/100g RDA = 30g * Some nutrients in cereals are lost due milling    Fortification (nutrients are added) e.g. iron, thiamine, riboflavin, folic acid Enrichment (putting back nutrients lost in milling) Nutritive value  Contain large quantities of starch & water  Good source of energy 50-125kcal/100g  Poor protein content 1.5-2.5g/100g  Poor mineral content calcium 10-30g, iron 0.5-2.0g/100g    Vitamins ascorbic acid 5-25mg/100g (in tubers, none in cereals) B vitamins (Flour) (Starchy foods) thiamine 0.10-0.46 mg 0.05-0.10mg riboflavin 0.02-0.08mg 0.03-0.08mg niacin 0.7-5.6mg 0.5-1.5mg *in 100g portions  Also known as pulses Nutritive value     Chemical composition almost similar to cereals Richest source of protein 17-25g/100g Limiting amino acid methionine Lysine in legumes is higher than in cereals   Total energy provided by protein in legumes is much higher (31%) than that provided by cereals 8.4-14.4% (meats 18-22%) High vitamin B (except riboflavin) thiamine 0.2-0.6mg/100g riboflavin 0.1- 0.3mg/100g nicotinic acid 1.5-3.0mg/100g Most of the vitamins are consumed, not lost in milling like cereals  Bean sprouts are good sources of vitamin C  Iron higher in legumes than cereals (2-8mg/100g)  Calcium 100-200mg/100g  Rich in soluble fibre  Fruits Nutritive value  Fruits provide vitamin C and other antioxidants such as beta-carotene and vitamin C.  They also provide important B vitamins such as folate e.g. bananas  Also potassium.  (Holdip (1), 2006)       Rich in fibre, promote satiety. low in energy (10-15 kcal/100g), low protein (1-4 g/100g), contain calcium (25- 500 mg/100g), iron (125mg/100g) but oxalic acid impedes absorption. Vitamin C is lost in cooking. Rich in β-carotene (600-6000mcg/100g), folate & other B vitamins. (Holdip (1), 2006) Nutritive value  Good source of energy chicken 121 kcal/100g beef 197kcal/100g lamb chop 377 kcal/100g  Good quality protein (high biological value) 15-20g/100g      Iron 7-21mg/100g (liver), 0.7mg/100g (chicken) (RDA (Fe) 15mg females,10mg males) Calcium 6-14mg/100g Zinc Important source of B vitamins (nicotinic acid, vitamin B12, riboflavin, thiamine mostly in pork)    Energy (80-160kcal/100g) and protein of high biological value. Fish oils are rich in vitamins A and D, essential fatty acids, iodine, fluoride and calcium. Oysters are a significant source of zinc.   protein of the highest biological value (amino acid composition of an egg is the standard against which other proteins are measured). 1 egg = protein 6g, fat 6g, energy 80kcal, calcium 30mg, (iron 1.5mg, poorly absorbed) & B vitamins.  (Holdip (2), 2006)    contains more protein than human milk (human milk 1.07g/dl, cows’ milk 3.5g/dl). Human milk contains more fat (4.2g/dl) than cows’ milk (3.5g/dl). Milk is a poor source of iron (0.1-0.2mg/dl). cows’ milk contains some B vitamins, it is a poor source of vitamin D & vitamin C is destroyed by pasteurization.  (CFNI, 2006)   Sugars and syrups are easily digested forms of carbohydrates. They provides quick energy but lack most other nutrients. Syrups contain 20-30% water and sugar. Honey consists of 75% sugar and 25% water (fructose and glucose). Jams are 60% sugar. (Holdip (2), 2006).    Varied, category includes teas as well as soft drinks & hard liquor. Low nutritional values. Tea, coffee and cocoa contain caffeine, a stimulant & diuretic.   May contain flavonoids, phytoprotectant substances. Also contain stimulants theobromine and theophylline & tannins which are protein precipitants. (Gordon, 2005).   “Soft drinks” consist of water & added sugar with some flavouring or fruit homogenates mixed in carbonated water. The high sugar content & acidity of these beverages has caused concern in relation to its association with dental caries and osteoporosis. (Southgate, 2002).  Alcohol supplies mostly “empty calories”(7kcals/g) few macro and micronutrients & its misuse is common. (Preedy, Hunter & Peters, 2005).  Wines may contain some antioxidants, such as flavonoids in red wine. (Gordon, 2005).  Produced from plant sources, are used to enhance the flavour and aroma of food. Garlic and onions are used to reduce inflammation and may also have a role in blood pressure control.  (Southgate, 2002).   The USA has a recommendation that its citizens use the My Pyramid scheme, 2010 to advise nutritional intake It has 6 food groups Grain  Fruits  Vegetables  Dairy  Meats and Beans  Oils  Adapted from http://myjourneytolean.wordpress.com/2010/07/12/a-new-approachmypyramid-gov/ https://www.precisionnutrition.com/pn-my-plate  This classification has implications for    Portion sizes Food choices Age group consuming foods   Functional foods are foods that have demonstrated more physiological benefits beyond basic nutritional functions. They enhance overall health, reduce the risk of or treat diseases and can improve physical or mental performance. (Kearney, Thomas & Haddad, 2005)  Functional foods contain phytochemicals which may interfere with carcinogenesis by slowing, stopping or reversing the process.  e.g. isoflavones found in soyabeans, flavonoids from fruits, vegetables and wine.  indoles in cruciferous vegetables, e.g. cabbage, broccoli.  Carotenoids supplied by cruciferous vegetables, citrus fruits, sour sop, dark green leafy vegetables, dark yellow, orange or red vegetables, tomatoes, oat bran, soy protein & fish oil are all functional foods. (Kearney, Thomas & Haddad, 2005).    Caribbean Food & Nutrition Institute. (1993). Recommended dietary allowances for the Caribbean. Kingston: CFNI. Corwin, E.J.(Ed.). (2008). Handbook of Pathopysiology (3rd ed. pp.10,11). Philadelphia:Lippingcott Williams & Wilkins. Garrow, J.S., James, W.P.T. & Ralph, A (Eds.). (1999). Preface. Human Nutrition and Dietetics (10th ed. pp. xi-xii). Edinburgh: Churchill Livingstone   Gordon, M.H.(2005). Food and nutrient structure. In C. Geissler & H. Powers (Eds.).Human Nutrition (11th ed. pp.25-48). Edinburgh: Elservier Churchill Livingstone. Kearney, J., Thomas, J. & Haddad, L.(2005). Food and nutrient patterns. In C. Geissler & H. Powers (Eds.). Human Nutrition (11th ed. pp.3-24). Edinburgh:Elservier Churchill Livingstone.    Retrieved September 5, 2011 from: http://myjourneytolean.wordpress.com/2010/07 /12/a-new-approach-mypyramid-gov/ Southgate, D.A.T. (2002). Consumer protection. Human Nutrition and Dietetics (10th ed. pp.427434)). Edinburgh: Churchill Livingstone Yon, B. A., & Johnson, R. K. (2005).US and Canadian dietary reference intake (DRIs) for the macronutrient s, energy and physical activity. British Nutrition Foundation Nutrition Bulletin. 30, 176- 181 1. 2. 3. 4. 5. Compare the nutritional composition of roots and tubers and cereals Describe 4 differences between the Caribbean food group and the Myplate Describe 3 differences between the Food Based Dietary Guidelines for Jamaica and the Caribbean for Group guide Differentiate between fortification and enrichment Outline 3 functions of functional foods