Welcome to NS220!
What state do you live in?
What is your favorite food?
SEMINAR UNIT 1 NS 220
STANFIELD, P.S. AND HUI, Y.H. NUTRITION AND DIET THERAPY, 5TH EDITION
Introduction to Nutrition
Renee (LeBonne) Gosselin
How is everyone?
My name is Renee Gosselin, MS RD – currently going to school for my PhD
I have experience in clinical, long-term care, acute care, research, educational and community nutrition!
Tell me something about yourself!
Seminar Unit 1 NS 220
Syllabus & Grading Review
Course Overview
Activity 2 Review
Syllabus
Instructor Contact Information Kaplan Email Address: [email protected] AIM Instant Messenger Name: rlebonne
Seminar: . 6pm EST E-text: Stanfield, P.S. and Hui, Y.H. Nutrition and
Diet Therapy, 5th Ed. ISBN: 0-7637-6137-0 Course Outcomes Course Calendar
Syllabus
Grading Criteria/Course Evaluation: Seminars 9 @ 30 points= 270 points Discussions 9 @ 30 points = 270 points Projects 9 @ 30 points = 270 points Comprehensive Exam = 190 points Total: 1000 points
Late Work Policy – There is a no late work policy in the Health Sciences department
Grading Rubrics
Projects/Activity in e-text; complete in Word Doc & submit to dropbox by Tues end of unit.
Seminar- Option 1 live: interactive; grading rubrics
Seminar- Option 2: written assignment (see under seminar tab); grading rubrics
Discussion Board: post initial response by Sat with minimum of 300 words; total of 3 posts by end of unit; uses references; advance discussion; grading rubrics
There is no late work accepted!
Course Overview
Introduction to nutrition Food habits Protein, carbohydrates, fats, vitamins,
minerals Energy balance Medication-nutrient interactions Supplements/alternative-medicine
Chapter 1 Objectives
Define major concepts and terms used in nutritional science.
Identify guidelines and rationale used for planning and evaluating food intake.
Describe some major concerns about the American diet.
Use appropriate sources and services to obtain reliable nutrition information.
Chapter 1: Introduction to Nutrition Definition of nutrients
Definition of kcalorie
Dietary Reference Intakes (DRI’s)= RDA’s; EAR’s; AI’s; UL
Dietary Guidelines: Promotes health and prevention of chronic diseases
Food Labeling Regulation
Similarities?Differences?Similarities?Differences?
Food Groups
GrainsVegetables
FruitsMilk
Meat and BeansOils
2 - 2 - 1616
My Plate
http://www.choosemyplate.gov/
Subjects • The Basics
○ Food Groups
○ Tips & Resources
○ Print Materials
○ Interactive Tools
• Specific Audiences
○ General Population
○ Pregnant & Breastfeeding
○ Preschoolers
○ Kids
○ Weight Loss
• Multimedia
• For Professionals
• Partnering Program
• Related Links
• Questions?
Empty Calories
http://www.choosemyplate.gov/foodgroups/emptycalories.html
What are "empty calories"? Currently, many of the foods and beverages Americans eat and drink contain empty calories – calories from solid fats and/or added sugars. Solid fats and added sugars add calories to the food but few or no nutrients. For this reason, the calories from solid fats and added sugars in a food are often called empty calories. Learning more about solid fats and added sugars can help you make better food and drink choices.
2 - 2 - 2020
What’s on the Food Label?
Product name Manufacturer’s name and address Uniform serving sizes & household measures Amount in the package Ingredients in descending order by weight Nutrient components (required):
total calories, calories from fat, total fat, sat fat, trans fat, chol, sodium, total carb, fiber, sugar, protein, vit A, vit C, calcium, and iron.
Ingredients: Cheerios
INGREDIENTS: Whole Grain Oats, Modified Corn Starch, Sugar, Oat Bran, Salt, Calcium Carbonate, Oat Fiber, Tripotassium Phosphate, Corn Starch, Wheat Starch, Vitamin E (Mixed Tocopherols), Vitamins and Minerals: Iron and Zinc (Mineral Nutrients), Vitamin C (Sodium Ascorbate), a B Vitamin (Niacinamide), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Mononitrate), Vitamin A (Palmitate), a B Vitamin (Folic Acid), Vitamin B12, Vitamin D.
2 - 2 - 2222
% Daily Value
FDA developed the % Daily Values: based on 2,000 calories
Generic standard used on food labels Allow for comparison 20% or more= High source 10-19%= Good source 0-5%= Low source
Activity 2, pg. 22
1): One serving of mac & cheese?
2): Number of calories you eat is determined by?
3): Limit which nutrients to reduce risk of chronic diseases?
Limit These Nutrients
The goal is to stay BELOW 100%
of the DV for each of these
nutrients per day:
2 - 2 - 2424
Get Enough of These Nutrients
Try to get 100% of the DV
for each of these nutrients each day:
2 - 2 - 2525
% Daily Value
High Sources?
Good Sources?
Low Sources?
Activity 2, pg. 22
5): What is the meaning of upper limits?
6): The % Daily Value helps you determine…
7): What are functional foods?
8): What are neutraceuticals?
Activity 2, pg. 22
What are the health benefits of the following
bioactive ingredients?9): Omega-6 PUFA
10): Folic acid
11): Green tea
12): Gingko
Activity 2, pg 22.
National Cholesterol Education Program: 13): ATP 1
14): ATP 2
15): New feature of ATP 3 & three approaches used to implement it
http://www.nhlbi.nih.gov/guidelines/cholesterol/atp3xsum.pdf
Activity 2, pg. 23
NIH: www.nih.gov CHD: American Heart Association
Medmovieshttp://www.medmovie.com/mmdatabase/MediaPlayer.aspx?ClientID=65
LDL HDL FDA: www.fda.gov NCEP ATP
Questions?
Reminders…
DB for Unit 1 ends Tuesday at midnight
Activity for Unit 1 due by Tuesday at midnight in dropbox
Unit 2 starts Wednesday: Food Habits
Top Related