Human Nutrition Assignment 2 PDF

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Summary

This course examines the basic concepts of human nutrition and their application to the needs of human beings throughout the life cycle. Discussion of factors affecting food practices and attitudes is included....

Description

1.

Name the diet-planning principles and briefly describe how each principle helps in diet planning. There are six diet planning principles described in the book Understanding Normal and Clinical Nutrition by Rolfes, Pinna, and Whitney: adequacy, balance, kCalorie (energy) control, nutrient density, moderation, and variety. Adequacy simply means the foods you are putting into your body on daily basis are sufficient energy and nutrient providers to meet the needs of healthy individuals. To achieve adequacy, you must find a balance between the types of food you consume, too. This means you need to consume foods from all of the major food groups daily; diary, vegetables, fruits, protein, and grains are the five main nutrient provider families. kCalorie (energy) control is the designing of a nutritional diet within a reasonable amount of kcalories which is easier to do with a balanced diet filled with more foods of high nutrient densities. Nutrient density is essentially picking foods that don’t require consuming many calories for a high level of nutrients. This helps promote adequacy and kcalorie control. Moderation is something that for many people is easier talked about than done. Imagine having to choose between a deliciously frosted donut or a banana with peanut butter. The people who choose the healthier option more times than not are practicing moderation to prevent eating non-nutrient rich foods that promote weight gain. Variety is simple, but also complicated. Sometimes, often when people are trying to lose weight, when tasked to eat healthier, people will create a similar food plan every day for each of their main meals. This might be good for their food types balance, but they could be lacking in certain nutrients because they aren’t providing themselves with enough variety. A great example given by the book would be strawberries having a lot of vitamin C and apricots, though both fruits, have more vitamin A, thus showing it is good to have a larger variety of each type of food.

2.

What recommendations appear in the Dietary Guidelines for Americans? In the Dietary Guidelines for Americans, 2010, there were four main “key” recommendations. They suggest balancing kcalories to manage weight, certain foods ad food components that would be best to reduce the consumption of, foods and nutrients to increase consumption of, and building healthy eating patterns. Of the foods you should reduce eating, they suggest specifically sodium, saturated fatty acids, dietary cholesterol, trans fatty acids, solid fats, added sugars, and alcohol. Of the foods and nutrients to increase your daily consumption of, fruits, vegetables, whole grains, fat-free or low-fat milk, seafood, lean meat and poultry, eggs, nuts, and anything higher in potassium, fiber, calcium, and vitamin D.

3.

What are the Daily Values? How can they help you meet health recommendations? Daily Values are a recommended daily amount of certain food nutrients that are developed by the USDA. They can be found on most food labels and are helpful and easy to read for people who want to easily calculate if they have consumed enough of each nutrient.

4.

What is the difference between a nutrient claim, a health claim, and a structure-function claim? Give one example of each.

A nutrient claim is commonly found as a short sentence or phrase on many food products saying things like “a great source of fiber” so long as they meet FDA definitions. Health claims are slurs like “diets low in sodium may reduce the risk of high blood pressure” and manufacturers have typically been held to high standards of scientific evidence by the FDA before being able to release said health claims. A structure-function claim makes people think they understand how certain nutrient deficiencies can lead to diseases. There is no restriction on how factual the statements or claims must be, so they aren’t necessarily truthful. An example of one would be “improves memory” which is not a statement approved by the FDA.

5.

Explain the difference between whole grains and processed or refined grains. Give one example of each. Whole grain products support good health and contain nutrients including fiber, while processed and refined grains are largely lacking in vitamins, minerals, and fiber after processing. Whole grains should account for at least half of your daily grain intake and some good examples that are easy to obtain would include barley, corn, oats, quinoa, brown and wild rice, whole rye, and whole wheat. An example of a processed/refined grain would be white rice or white bread.

6.

Describe the difference in diet between lacto-ovo-vegetarians and vegans. Lacto-ovo-vegetarians are vegetarians who will not eat mean and animal flesh but will consume milk (lacto) and eggs (ovo) which are animal biproducts. Vegans, however, are vegetarians who will not consume any direct animal flesh and meat or animal biproducts.

7.

For each of the following foods, state which food group it belongs to in the Food Guide Pyramid, and the portion size. Example: Raisins- Fruit group, 1/2 cup.  Egg- meat, poultry, fish, dry beans, eggs, and nuts group (2-3 eggs)  Vegetable Oil- fats, oils, and sweets group (2-3 teaspoons)  Banana- fruit group (1 8 inch banana)  Asparagus- vegetable group (1 cup raw, ½ cup cooked/steamed)  Popcorn- grains group (4-5 cups popped)  Vegetable juice- vegetable juice (1/2 cup)  Salad greens- vegetable group (4 cups)  Fruit juice- fruit group (1/2 cup)  Chicken breast- meat, poultry, fish, dry beans, eggs, and nuts group (3-4 ounces)  Low fat mayonnaise- fats, oils, and sweets group (1 tablespoon)...