NORMAL NUTRITION
NURP 102
ANDERSON
TUESDAY, 12:00—12:50 P.M.
ASPEN 140

Normal Nutrition Grading Guidelines
 Chapter Tests: 60% of Grade
Tests given in testing center
 Final Exam: 25% of Grade
Comprehensive Exam
 Additional Assignments: 15% of Grade
Short Report: 30 points
Nutritional Journal: 70 points
EX: 80 x .60 = 48; 84 x .25 = 21; 100 x .15 = 15
TOTAL: 84 = B for the course
CHAPTER ONE: PERSPECTIVES ON
NUTRITION





Define nutrition.
Identify personal factors that influence people’s
food choices.
Name and describe characteristics of the six classes
of nutrients in foods.
What is meant by essential nutrients?
Identify the energy-yielding nutrients and the
number of kcalories per gram provided by each.






Describe the Dietary Reference Intakes (DRI) and
its use
Identify the U.S. Dietary Guidelines
recommendations
Identify the six diet-planning principles
Explain the characteristics of the Daily Food
Guide/Food Guide Pyramid
Identify the nutritional information found on a
standard food label
Define Daily Values found on a food label
WHY DO YOU EAT?






Hunger
Habit
Appetite
Nutritional value
Energy
Emotions—anxiety, boredom,
depression, sadness, happiness
Taste
Habit
Culture/Religion
Social Influences
Emotions
Convenience
Economy $$
Availability


What is Nutrition?
The study of nutrients (chemical
substances found in foods) and how the
body utilizes them and is affected by
them.
Nutrients: Chemical substances found
in food—promote growth, maintenance
and repair in the body

Nutrients are ESSENTIAL



They are important
The body doesn’t make them—they must
be found in foods
Six Categories of Essential Nutrients


Supply energy: Carbohydrates, Fats, and
Protein
Supply no energy: Vitamins, Minerals and
Water
Energy in Foods



Energy is measured in kcalories: unit of heat
Kcalories in a food are determined by the amount of
CARBO, PROTEIN, & FATS
it contains
CARBOHYDRATE: 4 kcal. Per gram
PROTEIN: 4 kcal. Per gram
FAT: 9 kcal. Per gram
Alcohol: (Not a nutrient) 7 kcal per gram
Recommended percentages of each energy nutrient:
 Carbohydrate: 55-60 % of kcalories each day
 Protein: 12-15 % of kcalories each day
 Fat: no more than 30% of kcalories each day
Kcalories in Foods

The number of kcalories found in a food
depends on the amount of each energy
nutrient it contains: 8 oz. 2% milk



Carbohydrate: 26 gms. x 4 kcal. = 104 kcal
Protein: 8 gms. x 4 kcal. =
32 Kcal
Fat: 5 gms x 9 kcal. =
45 kcal
181 kcal
DIETARY REFERENCE INTAKES





Set of values for the recommended
dietary nutrient intakes of healthy
people in the U.S. and Canada
Adequate intakes for most normal
people
Specific to each nutrient
Measured in gm, mg, and micro grams
Eventually will replace Recommended
Dietary Allowances.
Dietary Guidelines for
Americans—The ABC’s of Good
Health
Diet Planning Principles

Follow these principles for general good
health when planning diets







“ABCNMV” “ABCs for the New Magic Valley
A = Adequacy
B = Balance
C = kCalorie Control
N = Nutrient Density
M = Moderation
V = Variety
Daily Food Guide/Food Guide
Pyramid

Food Groups: Text pp. 14-15
 Breads, Cereals and other Grain Products:
6 to 11 servings per day
 Vegetables: 3-5 servings per day
 Fruits: 2-4 servings per day
 Meat, Poultry, Fish and Alternates: 2-3 servings per
day
 Milk, Cheese, and Yogurt: 2-4 servings per day
 Miscellaneous group: Sugar, Fat, alcohol, and food
energy—few nutrients
No recommendation amounts
Nutrient Density: Measure of the nutrients supplied
by a food relative to the energy it provides.
(Green dot foods vs Red dot foods in Food Groups)
Nutrition Labeling

Requirement for a label:





Common or usual name of the food
Name & Address of distributor or manuf.
Net contents by weight, measure, or count
Ingredients listed in descending order by weight
Daily Values: (Back inside page of text)


Nutrient standards designed for labels
Based on RDA/DRI but for all age groups
How to Read a Label
Reading a Label, cntd.
Test Questions

The kcalorie content of a food depends
on how much of each of the following
nutrients it contains EXCEPT:




Vitamins
Carbohydrate
Protein
Fat
Test Question

The essential nutrients are those:




Which are predominant in most foods
Which must be obtained from foods
Included in the main DRI table
The body can make for itself