Welcome to: FCSN 245-Basic Nutrition Summer 2006

1. Welcome to:FCSN 245-Basic NutritionSummer 2006 Virginia Bennett, PhD, RD David L. Gee, PhD Course web page: www.cwu.edu/~bennettv

2. Keys to SuccessFCSN 245 - Basic Nutrition • Organize into study groups • improves test scores • group extra credit points • Review copies of old exams on course web page • use as study guide before exam • read before lectures for important points

3. Keys to SuccessFCSN 245 - Basic Nutrition • Use PowerPoint notes on course web page • print to reduce lecture note taking • These notes do not replace note taking or attending class • Read the assigned readings in the textbook • clarification of lectures

4. Keys to SuccessFCSN 245 - Basic Nutrition • Review/rewrite your notes ASAP! • Clarify note taking • Review for Clicker Points

5. Keys to SuccessFCSN 245 - Basic Nutrition • Maximize your discussion group points • attend all discussion group session • do all assigned work • Attend lectures • Clicker points • lecture revisions • learning: listening + reading + doing

6. Dietary Guidelines, Dietary Standards, & Nutrition Education:A Changing Science

7. Causes of Death in the US1900 • #1 Pneumonia and influenza (12%) • #2 Tuberculosis (11%) • #3 Diarrhea and enteritis (8%) • #4 Heart disease (8%) • #5 Stroke (6%) • #6 Nephritis (5%) • #7 Accidents (4%) • #8 Cancer (4%)

8. Causes of Morbidity and Mortality in the US • First half of the 20th Century • Infectious Diseases • Nutritional Deficiency Diseases • Current Causes • Chronic Non-infectious Diseases • http://www.cdc.gov/nccdphp/factsheets/death_causes2000.htm

9. Nutritional Concerns • First half of the 20th Century • Adequacy • Avoiding Deficiency • Current • Imbalance • Avoiding Excesses and Deficiency

10. Nutrition Teaching Tools • First half of the 20th Century • Four Food Groups • Current • Food Guide Pyramid

13. Government Nutritional Advice • First half of the 20th Century • Dietary Standards • Emphasis on specific nutrients • Recommended Dietary Allowances (RDA’s) • Calories, protein, vitamins, minerals • Current • Dietary Guidelines • Emphasis on whole foods and macronutrients • Dietary Reference Intakes (DRI’s) • Updated version of the RDA’s

14. Issued every 5 years • Jan 12, 2005 • Issued by: • Dept of Health and Human Services (DHHS) • US Dept. of Agriculture (USDA)

15. Dietary Guidelines for Americans – 2005 • Feel better today. Stay healthy for tomorrow. • Make smart choices from every food group • Find your balance between food and physical activity • Get the most nutrition out of your calories

16. Dietary Guidelines for Americans - 2005 • Nutrition: To know the facts…use the label • Play it safe with food • About alcohol, if you choose to drink, do so in moderation.

17. Government Nutritional Advice • First half of the 20th Century • Dietary Standards • Emphasis on specific nutrients • Recommended Dietary Allowances (RDA’s) • Calories, protein, vitamins, minerals • Current • Dietary Guidelines • Emphasis on whole foods, macronutrients, and balance

18. Nutrition Food Labels • First half of the 20th century • Voluntary w/o nutritional claim • Old label format • Current • Mandatory • Nutrition Facts Label

19. Nutrition Facts Label • 1992 - NLEA • Nutrition Labeling Education Act • Mandatory on package of almost all foods • except fresh meats & produce • Focused on imbalances in US diet

21. Nutrition Facts Label • Serving Size • Ingredient List • Listed in descending amounts

22. Labels: Daily Value • Based on dietary guidelines (1990) • How much of your allowance of a particular nutrient one serving of that food provided

23. Labels: Daily Value • Based on a 2000 Calorie Diet • < 30% Calories from fat • <10% Calories from saturated fat • <300 mg cholesterol • 60% Calories from carbohydrate • >12.5 g dietary fiber/1000 Calories

24. Labels: % of what? • % = parts per 100 • per 100 what? • % of Daily Value • per 100% of DV for that nutrient • % of Calories • per 100 calories • % by weight • per 100 grams

25. Labels: % of what?“Contains 7% Fat” • % Fat by weight = (8g Fat/112g total wt)x100 • % Fat by weight = 7.1% • Low Fat?

26. Labels: % of what?% Calories from Fat • % Cal from Fat = (70 Fat Cal/160 Cal) x 100 • % Cal from Fat = 44% • Low Fat?

27. Labels: % of what?% Daily Value for Fat • % Daily Value = (8g fat/65g fat per day) x 100 • % DV = 12.3% • Low Fat?

28. Should Nutrition Facts Be Required on All Foods? • Fresh meats • servings per container • Fresh produce • cost of packaging • consumer selection • Restaurants • no packaging • Fast Food Restaurants • 50% of meals today are prepared by others

29. Nutrient Claims&Health Claims

30. Nutrient Claims:Definition of Fat Terms • Fat Free: < 0.5 g/serving • Low Fat: < 3 g/serving • Reduced Fat: 25% less fat than regular

31. Nutrient Claims - Definition of Saturated Fat Terms • Saturated Fat Free: • less than 0.5 g per serving • Low Saturated Fat: • less than 1 g per serving • Reduced or Less Saturated Fat: • 25% less than reference food

32. Nutrient Claims - Definition of Terms • High • > 20% of Daily Value • Good • 10-19% of Daily Value

33. Nutrition Facts Label: Allowable Health Claims • Food and Drug Administration (FDA) • Substantial evidence linking nutrient and disease prevention • Currently 14 approved health claims

34. Nutrient Claims&Health Claims

35. Allowable Health Claims • Calcium and Osteoporosis • food “high” in calcium • Sodium and Hypertension • food “low” in sodium • Fat and Cancer • food “low” in fat

36. Allowable Health Claims • Saturated fat, cholesterol, and Heart Disease • food “low” in saturated fat, cholesterol, and total fat • Fiber and Cancer • food “good source” of fiber, low fat, not added fiber

37. Allowable Health Claims • Fruits, Vegetables, and Grains containing fiber, particularly soluble fiber and reduction in risk of heart disease. • Fruit & vegetables and Cancer • low fat, good fiber, carotenoids, & vitamin C

38. Allowable Health Claims • Folic Acid and Birth Defects • “good” source of folic acid

39. Allowable Health Claims • Soluble fiber such as oat fiber & psyllium seed husk and Heart Disease • Sugar alcohols & Dental Caries

40. Allowable Health Claims • Soy protein and prevention of coronary heart disease • October 1999 • “Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease. One serving of (name of food) provides >6.25 grams of soy protein.”

41. Allowable Health Claims • Whole grains and reduced risk of heart disease and certain cancers • Whole grains must be more than 50% of food’s ingredients • Also low fat, etc… • Potassium and reduced risk of hypertension and stroke • Good source of potassium • Low sodium, low fat, etc…

42. Allowable Health Claims • Plant sterols and stanols and prevention of heart disease • Sept 2000 • Benecol & Take Control margarine spreads • Functional Foods

43. Functional Foods:a $10 Billion/yr market • Foods with added health promoting ingredients

44. “FDA to Encourage Science-based Labeling and Competition for Healthier Dietary Choices”July 10, 2003 • New review process for qualified health claims on food labels. • New ranking system • A: unqualified claim • B: good evidence, not entirely conclusive • C: limited evidence, inconclusive • D: little scientific evidence • New health claims to be investigated: • Benefits of • 5-9 servings of fruits and vegetables • Replacing solid fats with vegetable oils • Several servings of fish per week • Substituting nuts for proteins high in saturated fats

45. Qualified Health Claims • First FDA-approved qualified health claim (July 2003) • ‘Scientific evidence suggests but does not prove that eating 1.5 ounces of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease’ • March 2004 – FDA approves claim for walnuts • http://www.cfsan.fda.gov/~dms/qhc-sum.html

46. Regulation of Dietary Supplements

47. Dietary Supplement Health Education Act - 1994 • Product derived from food (in pill, liquid, non-food form) designed to supplement diet • Cannot claim to diagnose, prevent, treat, or cure a specific disease other than those allowed by NLEA

48. Dietary Supplement Health Education Act - 1994 • Can make “Structure/function” claims • The FDA does not review dietary supplements for safety or effectiveness prior to marketing. • The FDA can prohibit sale of a dietary supplement if it “presents a significant or unreasonable risk”.

49. How big is the dietary supplement industry? • Nutrition Business Journal 2003 Report • http://www.nutritionbusiness.com/ • US market: $18.8 billion • World market $150 billion

50. Dietary Supplements Case Study:GHB • Gamma Hydroxy Butyrate • trace amounts of GHB found in beef • Claims: AnabolicStore.com (1/02) • “a powerful anabolic steroid used to build muscle • “stimulate growth hormone release which aids in fat reduction and muscle building” • “pleasant alcohol like, hangover free ‘high’ with potent pro-sexual effects”