NURS 2100 Chapter 2 and 3

Healthful diet

Provides the proper combination of energy and nutrient

adequate diet

enough of the energy, nutrients, and fibers to maintain a person’s health

Nutrient density

A measure of nutrients in a food

balanced diet

combination of foods that provide the proper proportions of nutrients

Five Components Must be Included on Food Lables

1. Statement of Identity—what the item is

2. The net contents of the package—information must be in weight, volume, or numerical count

3. Ingredient list—must list food by common name

4. The name and address of the food manufacturer, packer, or distributor.

5. Nutrition information—Tool that helps to display nutritional facts about the product

Nutrition Facts Panel include

1. Serving size and serving per container

2. Calories per serving

3. Percent Daily Values (%DVs)—how much food contributes to the average individual’s overall intake of the nutrient indicated. Anything lower than 5% is low in the nutrients. Anything greater than 20% is much higher in nutrients. Based on a 2000-calorie diet.

4. Footnote: tells you the defintion of %DV

Functional Foods

Foods may have biologically active ingredients with the potential to provide health benefits beyond those of their energy and nutrients

Example: whole foods (nuts, oats, and blueberries) processed food, fortified foods (nutrients not in the original food have been added), enriched foods (nutrients once lost have been restored)

Whole food

Foods in their natural states such as nuts, oats, and blueberries

Processed foods

Includes any foods that have been purposely changed in some way prior to consumption, such as orange juice with added calcium and vitamins,

Fortified foods

Foods in which nutrients are added that did not originally exits in the food or existed in insignificant amounts

Enriched foods

Foods in which nutrients that were lost during processing have been added back so that the food meets a specficied standard

Dietary Guidelines for Americans

set of principles developed by the USDA and the U.S. Department of Health and Human Services (HHS) and updated approximately every 5 years.

Five Guidelines Encourage a Healthful Eating Pattern

1. Follow a healthful eating pattern across the lifespan

2. Focus on variety, nutrient density, and amount

3. Limit Calories from added sugars and saturated fats and reduce sodium intake

4. Shift to more healthful food and beverage choices

5. Support healthful eating patterns for everyone

Added sugars

any sweeteners that do not occur naturally in foods

Three dietary Principles

1. Eating Pattern—food and beverages need to be “counted”

2. Nutrients should be primarily nutrient-dense foods

3. Healthful eating a patterns are adaptable

USDA Food Patterns

A set of recommendations for types and amounts of foods to consume from the five major food groups and subgroups to help people meet the Dietary Guidelines of Americans

Emphasized foods: vegetables, fruits, dairy, and protein

MyPlate

visual representation of the USDA Food Patterns and the website supporting their implementation

Empty Calories

Calories of solid fats and/or added sugars that provide few or no nutrients

Ounce-equivalent (oz-equivalent)

A serving size that is 1 ounce, or equivalent to an ounce, of the grains and the protein foods section of the USDA Food Patterns

-Example: a slice of bread and ½ cup of cooked brown rice quality as ounce-equivalents

Exchange system

portions are organized to the amount of carbohydrates, proteins, fats, and calories in each food.

Chapter 3

Gastrointestinal (GI) System

The body system that handles digestion, absorption, and elimination.

Hunger

physiologic drive for food when body senses the need to consume (nonspecific)

Appetite

psychological desire for specific foods.

Hypothalamus

A region of the brain that indicates when we are hungry.

Feeding center vs. satiety center

Both of are cluster of cells, that indicated when to eat through hunger, and inhibit the sensation of hunger, respectively. Both are in the hypothalamus

Hormones

molecules, usually proteins or lipids, secreted into the bloodstream by endocrine glands.

Digestion

The way foods are broken down into component molecules, either mechanically or chemically.

Absorption

The process where food is taken into the GI into the blood

Elimination