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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: rgosselin@kaplan.edu 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

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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.

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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.

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% 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:

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Get Enough of These Nutrients

Try to get 100% of the DV

for each of these nutrients each day:

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% 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