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Nutrition Ch.1: Lecture 5 (Food labels (Daily value (Adequacy type (for…
Nutrition Ch.1: Lecture 5
Portion Size
used to control calories of food portions
USDA food guide is specific, precise, and reliable for telling correct amount
1/4 cup of fruit= a golf ball
3 oz of meat= a deck of cards
4 small cookies= size of poker chips
1 1/2 oz of cheese= 9 volt battery
1/2 cup of ice cream= a racquetball
Mixture
some foods like soups, casserole, and sandwiches are in multiple food groups
Example a Taco
shell= grain
onions, lettuces, and tomatoes= vegetables
ground beef= meat
cheese= milk group
Food labels
items are listed in descending order by weight
appear on all packaged foods made in the U.S and from other countries
on posters and brochures
on food by small businesses
coffee, tea, and spices are exempt
most beverages must have them too
use nutrient claims to describe contents of product
Daily value
a set of nutrition standards
Adequacy type
for desirable nutrients in diet
ex: fiber, minerals, and proteins
Moderation type
ex: fat, cholesterol, and sodium
nutrients that must be limited
nutrients given in quantities and percents
label will show: total fat, cholesterol, sodium, fiber, sugars, protein, vitamin a and c, saturated fat, kcal fat, total calories, iron, calcium, trans saturated fat
implied statements are prohibited unless meet criteria
Nutritional Claims
amount of cholesterol, or sugars
Health Claims
it will reduce risk of high blood pressure
structure and functional claims
it will slow aging or has antioxidants in drink
Dietetics
application of nutrient principles to obtain max level of health
Registered Dietician
graduate from baccalaureate program with internship
Dietetic technician
associates degree
can also include nurses, physicians, PT, and social worker
Roles of HC provider
obtain diet history
measure ht and wgt
feed clients
record food and drink
help with menu and educate
monitor wgt change and food drug interactions
encourage client to eat
identify risks
answer questions and can refer to a dietician