STUDENTS LECTURE #1 NUR 102.pdf

Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet 2. Name the six m...

Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet 2. Name the six major classes of nutrients and identify which Name: are organic and which yield energy; 3. Define the four categories of the DRI, the Estimated ___________________________________________________ Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR) with their purposes; ______________ Section: ____________ Schedule: 4. Explain how each of the dietary ideals can be used to plan a healthy diet; ________________________________________ 5. Enumerate the daily kCalorie needs for adults; and, 6. Compare the information on food labels to make selections that meet specific dietary and health goals. Lesson title: Overview of Nutrition and Health Learning Targets: A. SUBJECT ORIENTATION At the end of the module, students will be able to: Materials: Book, pen and notebook Class number: _______ Date: ________________ Reference: DeBruyne, L.K., Pinna, K., & Whitney E., (2016). Nutrition and diet therapy: Principles and practice (9th ed.). USA: 1. Describe how various factors influence Cengage Learning. personal food choices; Your classroom instructor for this subject, Nutrition and Diet Therapy – Lecture, is ____________________________. (You write in this area the vital policies, rules & regulations to be noted in this class. You may also refer to the Course Outline to be distributed by your instructor.) B. MAIN LESSON You will study and read their book, if available, about this lesson. Basic Concepts in Nutrition and Diet Therapy Food is that which nourishes the body. Food may also be defined as anything eaten or drunk, which meets the needs for energy, building, regulation and protection of the body. In short, food is the raw material from which our bodies are made Nutrition the science of foods and the nutrients and other substances they contain, and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion. A broader definition includes the study of the environment and of human behavior as it relates to these processes Nutrients are components of food that are needed by the body in adequate amounts in order to grow, reproduce and lead a normal, healthy life. Nutrients include water, proteins, fats, carbohydrates, minerals and vitamins. Food Choices Food choices become an integral part of people’s lifestyles; people sometimes find it difficult to change their eating habits. Health care professionals who help clients make diet changes must understand the dynamics of food choices, because people will alter their eating habits only if their preferences are honored. Developing cultural competence is an important aspect of honoring individual preferences, especially for health care professionals who help clients to achieve a nutritious diet.  1 of 11 Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet ⎯ Values Name: ⎯ Social Interaction ___________________________________________________ ⎯ Availability, Convenience, and Economy ______________ Section: ____________ Schedule: ⎯ Age, Body Weight and Image ________________________________________ ⎯ Medical Conditions, Health and Nutrition The Nutrients Class number: _______ Date: ________________ Factors that influences personal food choices: ⎯ Preference ⎯ Habits ⎯ Associations ⎯ Ethnic Heritage and Regional Cuisines Six Classes of Nutrients: Water, carbohydrates, fats, proteins, vitamins, and minerals are the six classes of nutrients commonly found in spinach and other foods. Some of the other materials in foods, such as the pigments and other phytochemicals, are not nutrients but may still be important to health. The body can make some nutrients for itself, at least in limited quantities, but it cannot make them all, and it makes some in insufficient quantities to meet its needs. Therefore, the body must obtain many nutrients from foods. The nutrients that foods must supply are called essential nutrients. Organic Nutrients (Carbohydrates, Fats, Proteins and Vitamins)  ⎯ During metabolism provides energy the body can use [except vitamins]. These energy-yielding nutrients continually replenish the energy you spend daily. ⎯ Vitamins facilitate the release of energy from the three energy-yielding nutrients ⎯ The amount of energy that carbohydrates, fats, and proteins release can be measured in calories (kilocalories or kcalories = 1000 small calories) - tiny units of energy so small that a single apple provides tens of thousands of them. Inorganic Nutrient (Minerals, and Water) ⎯ Minerals yield no energy in the human body, but, like vitamins, they help to regulate the release of energy, among their many other roles. As for water, it is the medium in which all of the body’s processes take place. Nutrient Recommendations 2 of 11 Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet ________________________________________ Name: Class number: _______ Date: ________________ ___________________________________________________ ______________ Section: ____________ Schedule: Dietary Reference Intakes (DRI) - set of standards that define the amounts of energy, nutrients, other dietary components, and physical activity that best support health. 4 DRI Categories: 1. Recommended Dietary Allowances (RDA) - a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals. 2. Adequate Intakes (AI) - a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA 3. Estimated Average Requirements (EAR) - the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group; used in nutrition research and policymaking and as the basis on which RDA values are set. 4. Tolerable Upper Intake Levels (UL) - a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group. As intake increases above the UL, the potential risk of adverse health effects increases. Each of the four DRI categories serves a unique purpose. For example, the EAR is most appropriately used to develop and evaluate nutrition programs for groups such as schoolchildren or military personnel. The RDA (or AI, if an RDA is not available) can be used to set goals for individuals. The UL help to keep nutrient intakes below the amounts that increase the risk of toxicity. Estimated Energy Requirement (EER) - Enough energy is needed to sustain a healthy, active life, but too much energy leads to obesity. The EER is therefore set at a level of energy intake predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and physical activity level. * Another the difference between the requirements for other nutrients and those for energy is that each person has an obvious indicator of whether energy intake is inadequate, adequate, or excessive: body weight. Because any amount of energy in excess of need leads to weight gain, the DRI committee did not set a Tolerable Upper Intake Level. Acceptable Macronutrient Distribution Ranges (AMDR) - As noted earlier, the DRI committee considers prevention of chronic disease as well as nutrient adequacy when establishing recommendations. To that end, the committee established healthy ranges of intakes for the energy-yielding nutrients—carbohydrate, fat, and protein—known as Acceptable Macronutrient Distribution Ranges (AMDR). Each of these three energy-yielding nutrients contributes to a person’s total energy kcalorie) intake, and those contributions vary in relation to each other. The DRI committee has determined that a diet that provides the energy yielding nutrients in the following proportions provides adequate energy and nutrients and reduces the risk of chronic disease: ❚ 45 to 65 percent of kcalories from carbohydrate ❚ 20 to 35 percent of kcalories from fat ❚ 10 to 35 percent of kcalories from protein Dietary Guidelines and Food Guides Overnutrition: overconsumption of food energy or nutrients sufficient to cause disease or increased susceptibility to disease; a form of malnutrition. Undernutrition: under consumption of food energy or nutrients severe enough to cause disease or 3 of 11 Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet Name: increased susceptibility to disease; a form of malnutrition. ___________________________________________________ Dietary Ideals ______________ Section: ____________ Schedule: 1. A nutritious diet has the following six characteristics: Class number: _______ Date: ________________ ________________________________________ 2. Adequacy is the characteristic of a diet that provides all the essential nutrients, fiber, and energy necessary to maintain health and body weight. 3. Balance is the dietary characteristic of providing foods in proportion to one another and in proportion to the body’s needs. 4. kCalorie (energy) control: Foods provide the amount of energy needed to maintain a healthy body weight—not more, not less. The key to kcalorie control is to select foods that deliver the most nutrients for the least food energy 5. Nutrient density is a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density. 6. Moderation is the provision of enough, but not too much, of a substance. 7. Variety is consumption of a wide selection of foods within and among the major food groups USDA Food Patterns the USDA’s food group plan for ensuring dietary adequacy that assigns foods to five major food groups. 4 of 11 Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet Name: ___________________________________________________ ______________ Section: ____________ Schedule: ________________________________________ Recommended Daily Amounts from Each Food Group Class number: _______ Date: ________________ All food groups offer valuable nutrients, and people should make selections from each group daily. The table above specifies the amounts of food needed from each group daily to create a healthful diet for several energy (kcalorie) levels. A person needing 2000 kcalories a day, for example, would select 2 cups of fruit; 2½ cups of vegetables; 6 ounces 5 of 11 Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet ___________________________________________________ Name: ______________ Section: ____________ Schedule:  ________________________________________ Class number: _______ Date: ________________ of grain foods; 5½ ounces of protein foods; and 3 cups of milk or milk products. Additionally, a small amount of unsaturated oil, such as vegetable oil or the oils of nuts, olives, or fatty fish, is required to supply needed nutrients. Estimated Daily kCalorie Needs for Adults Sedentary describes a lifestyle that includes only the activities typical of day-to-day life. Active describes a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at a rate of 3 to 4 miles per hour, in addition to the activities typical of day-to-day life. Food Labels The Ingredient List All packaged foods must list all ingredients on the label in descending order of predominance by weight. Knowing that the first ingredient predominates by weight, consumers can glean much information. Compare these products, for example: ❚ A beverage powder that contains “sugar, citric acid, natural flavors...” versus a juice that contains “water, tomato concentrate, concentrated juices of carrots, celery....” ❚ A cereal that contains “puffed milled corn, sugar, corn syrup, molasses, salt...” versus one that contains “100 percent rolled oats....” In each comparison, consumers can tell that the second product is the more nutrient dense. Nutrition Facts Panel The Food and Drug Administration (FDA) requires food labels to include key nutrition facts. The “Nutrition Facts” panel provides such information as serving sizes, Daily Values, and nutrient quantities. Because knowledge about nutrition science has advanced greatly during the two decades or more since food labels were first introduced, the FDA has recently proposed updates to the Nutrition Facts panel to make it easier for consumers to make informed decisions about the foods they eat. The Daily Values 6 of 11 Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet  ________________________________________ Name: Class number: _______ Date: ________________ ___________________________________________________ ______________ Section: ____________ Schedule: The “% Daily Value” column on a label provides a ballpark estimate of how individual foods contribute to the total diet. It compares key nutrients in a serving of food with the daily goals of a person consuming 2000 kcalories. Although the Daily Values are based on a 2000-kcalorie diet, people’s actual energy intakes vary widely; some people need fewer kcalories, and some people need many more. Claims on Labels Nutrient claims: statements that characterize the quantity of a nutrient in a food. Health claims: statements that characterize the relationship between a nutrient or other substance in food and a disease or health-related condition. Structure-function claims: statements that describe how a product may affect a structure or function of the body; for example, “calcium builds strong bones.” Structure-function claims do not require FDA authorization. Nutrient claims Health claims Structure-function claims  7 of 11 Nutrition and Diet Therapy (Lecture) Module #1 Student Activity Sheet Name: ___________________________________________________ ______________ Section: ____________ Schedule: ________________________________________ UNDERSTANDING FOR INSTRUCTOR WILL PROVIDE THE GOOGLE FORM C. LESSON WRAP-UP AL Activity: CAT 3-2-1 INSTRUCTOR WILL PROVIDE THE GOOGLE FORM Class number: _______ Date: ________________ CHECK 8 of 11