Nutrition Fundamentals and Medical
Nutrition Therapy
Translate Nutrition Science
into Food Intake
Corresponds with
LEARNING PLAN 1
Objectives

Discuss the importance of good nutrition

Discuss dietary recommendations for carbohydrates and
fats

Explore health effects of protein

Distinguish between vitamins and minerals

Identify the role of water as a nutrient
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Objectives

Define phytochemicals and functional foods

Select the best food sources of specific vitamins &
minerals

Identify daily water recommendations

Differentiate between different food guides

Analyze dietary intake compared to MyPlate
Nutrition Fundamentals and Medical Nutrition Therapy • Food Preferences and Customs • Learning Plan 1
Nutrition as a Science

Science of Nutrition includes
»
Biology, chemistry, anatomy, physiology

Early 20th century focused on identifying essential
nutrients and correcting deficiencies

Today, obesity is the leading health concern
»
Overconsumption of calories especially fats/carbohydrates
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
What is Obesity?

Defined as having a BMI of >30

Influenced by several factors
»
»
The food environment
Amount of physical activity
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Regular daily exercise helps:

Balance energy intake

Strengthen the heart and cardiovascular system

Achieve a healthy weight and decrease some cancer risks
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Goals for Physical Activity
Adults
» 30
minutes most days of the week
Children
» 60
minutes most days of the week
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Brain Break

Several leading causes of death can be attributed to
diseases related to what medical condition.
»
Obesity
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Health People Health Objectives

Healthy People 2020

National objectives for promoting health and preventing
disease

39 categories of objectives

www.healthypeople.gov
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Dietary Reference Intakes

Dietary Reference Intakes (DRIs)
»
Used to assess the diets of groups of people rather than
individuals
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Estimated Average Requirement (EAR)
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Recommended Dietary Allowance (RDA)
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Adequate Intake (AI)
-
Tolerable Upper Intake Level (UL)
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Dietary Guidelines for Americans


Dietary Guidelines for Americans
»
Government mandate to update every
five years
»
4 general topics
»
29 key recommendations
Addresses a non-food but essential
factor - activity
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Major Goals of Dietary Guidelines

Key Recommendations of Dietary Guidelines 2010
»
Balance Calories
-
»
Enjoy your food but eat less; avoid oversized portions
Foods to Increase- nutrient-dense foods
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Major Goals of the Dietary
Guidelines (cont.)
»
Foods to Reduce-High sodium, fat (saturated/trans), added
sugars and refined carbohydrates
Nutrition Fundamentals and Medical Nutrition Therapy • Food Preferences and Customs • Learning Plan 1
Dietary Guidelines for Americans

2010 Dietary Guidelines for Americans
»
Provide authoritative advice for people 2 years and older
about how proper dietary habits can promote health and
reduce risk for major chronic diseases
-
»
»
http://www.cnpp.usda.gov/dietaryguidelines.htm
Review Executive Summary of the 2010 Dietary Guidelines
for Americans for detailed information
Executive Summary of the 2010 Dietary Guidelines for
Americans
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
MyPlate

MyPlate
»
http://www.choosemyplate.gov
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
MyPlate

MyPlate
»
»
»
»
Introduced along with updating of USDA food patterns
supporting the 2010 Dietary Guidelines for Americans
Different shape to help grab consumers’ attention with a new
visual cue
Icon that serves as a reminder for healthy eating, not
intended to provide specific messages
Visual is linked to food and is a familiar mealtime symbol in
consumers’ minds, as identified through testing
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Ten Tips from MyPlate
Tips:

Balance calories

Switch to fat-free or low-fat

Enjoy your food, but eat less

Make half your grains whole grains

Avoid oversized meals

Foods to eat less often (foods high
in solid fats, added sugars, and salt)

Foods to eat more often (fruits,
vegetables, whole grains, low-fat
dairy products)

Compare sodium in foods

Drink water instead of sugary drinks

Make half your plate fruits and
vegetables
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
USDA Food Patterns

USDA Food Patterns
»
Used to plan menus for school foodservice, correctional
facilities and healthcare facilities
-
http://www.cnpp.usda.gov/sites/default/files/usda_food_patterns/S
ampleMealPatterns.pdf
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Brain Break

What food and nutrition guide should be recommended to
a young family to help them balance their food intake?
»
MyPlate – because it is geared toward individuals of various
age groups and various activities
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Other Significant Dietary
Recommendations-Macronutrients

Carbohydrates
»
»
60% of daily calories
-
50% coming from complex carbohydrates: starch and fiber
-
Fiber guideline is 20–35 grams daily
-
Use sugars only in moderation
Be prepared to help clients choose carbohydrates wisely
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Other Significant Dietary
Recommendations-Macronutrients

Fats
»
»
»
»
»
»
»
No more than 30% of daily calories
< 10% of total calories as saturated fats
Avoid trans-fats
Cholesterol intake is < 300 mg. daily
Increase omega-3 fatty acids
Select lean cuts of meat
Prepare meats other than by frying
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Other Significant Dietary
Recommendations-Macronutrients

Protein
»
»
»
»
»
Provides energy and essential amino acids
0.8 g. of protein/kg. of body weight
High-quality proteins come from animal sources
Can add excessive fat and calories
Vegetarians should consume complementary protein sources
to ensure intake of essential amino acids
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Other Significant Dietary
Recommendations

Fluids
»
»
»
»
Water is an essential nutrient
Lose approximately 10 cups per day
8-10 8 oz. glasses of water per day often recommended
Approximately 20% of our water intake comes from fluids in
our foods
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Brain Break

What could be substituted for vegetable oil in a recipe for
muffins to help decrease the fat intake?
»
Low-fat Greek yogurt or plain yogurt
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1
Food or Supplements

Real food is always preferred

Room for utilizing supplements when warranted

Supplementation of certain nutrients is common
»
»
»
Iron
Calcium
Vitamin D

Supplements are not ‘replacements’ for real foods

Be certain the guidance you use is based on science and
research *evidence – not popular media
Nutrition Fundamentals and Medical Nutrition Therapy • Translating Nutrition Science into Food Intake• Learning Plan 1