Look at the nutrition labels for the two breakfast bars below, also paying close attention to the ingredient lists provided in each. Answer the following questions:
What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? Be specific.
What are the biggest differences in the ingredient lists in these bars? Explain.
Choose one ingredient that you have not heard of from the list from either bar. Explain to the class what the ingredient is and what its purpose is.
In response to your peers: Discuss how you will apply both the information you learned and the information they shared to your future shopping trips.Blueberry Rx Bar:
https://smartlabel.kelloggs.com/en_CA/Product/Index/00859162007606Kellogg’s Nutri-Grain Bar:
https://smartlabel.kelloggs.com/Product/Index/00038000113376#nutritionPlease review the Discussion Board Grading Criteria on the Course Information Page.
Dietary Guidelines ● Using various research methods, scientists have been able to estimate the amount of many nutrients
required by the human body. ● A nutrient requirement is defined as the smallest amount of a nutrient that maintains a defined level
of nutritional health. ○ In general, this amount (when consumed daily) prevents the nutrient’s deficiency disease. ○ Ex: the recommended daily amount of
vitamin C (in order to prevent scurvy) is 90 mg for adult men and 75 mg for adult women
● The requirement for a particular nutrient varies to some degree from person to person.
● Factors that may influence a person’s nutrient requirements:
○ Age
○ Gender
○ General health status
○ Physical activity level
○ Use of medications and drugs
Dietary Reference Intakes (DRIs)
● Developed by the Food and Nutrition Board (FNB) of the Institute of Medicine
● Adjusted periodically as new information concerning health and nutrition become available
● Intended to help people:
○ reduce their risk of nutrient deficiencies and excesses
○ prevent disease
○ achieve optimal health
● The standards are the:
○ Estimated Average Requirement (EAR)
○ Recommended Dietary Allowance (RDA)
○ Adequate Intake (AI)
○ Tolerable Upper Intake Level (UL)
○ Estimated Energy Requirement (EER) *considers the person’s
physical activity, height, weight, gender, life stage (energy needs may be
higher or lower for some people); discuss this later in the course
Summary of DRIs
● EAR: amount of a nutrient that meets the needs of 50% of healthy people who are in a particular life stage/sex group
○ Ex: 75 mg/day of vitamin C for males, 60 mg/day for females ages 19-50
● RDA: amount of a nutrient that meets the needs of nearly all healthy individuals in a particular life stage/sex group
○ Ex: 90 mg/day for males (nonsmokers) and 75 mg/day for females ages 19-50 (nonsmokers)
● AI: amount of a nutrient considered to be adequate based on the population’s typical intakes, but not enough info available
to determine an RDA for the nutrient at this time
○ Ex: 40 mg/day of vitamin C for infants ages birth-6 months
● UL: highest average amount of a nutrient that is unlikely to harm
most people when the amount is consumed daily
○ Ex: 2000 mg/day of vitamin C for adults
Food Groups: ChooseMyPlate
Dairy Grains Fruits milk made from whole or cut-up yogurt wheat, rice, contain more cheese oats (pasta, dietary fiber than
bread, cereal) juice, but all are good source of phytochemicals
Proteins Vegetables beef, pork, lamb, poultry, dark green, orange, fish, shellfish; beans, eggs, starchy nuts are also protein-rich
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Unit 2
Top of Form
Bottom of Form
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Planning Nutritious Diets and Body Basics
Planning Nutritious Diets and Body Basics
Now that you know the basics of nutrition, we will begin to analyze and understand dietary food labels and the nutritional facts of the foods we consume. It is important to understand that you do not need to consume packaged foods in order to be healthy. The best foods to consume are those that are fresh with only one ingredient, the food itself, for example, the only ingredient in apples is apples. However, with so many foods now being packaged, it is also important to understand how to decipher the nutrient content of the packaged foods you are consuming.
After consuming some healthy foods, the next step is for the human body to process those foods. We will review the process of digestion and the major organs involved. Understanding how the human body works will help you understand the importance of proper nutrition and making the best food choices to fuel your body.
Objectives:
· Define the major food groups and organize foods into the appropriate groups.
· Use online sources and dietary guides.
· Interpret a Nutrition Facts panel and recognize common health claims listed on the packaging.
· List the organs of the digestive system, their functions, and how this relates to proper digestion and nutrient absorption.
Activities:
· Read, view, and engage with Readings and Resources.
· Actively participate in the Unit 2 Discussion.
· Complete and submit the Unit 2 Knowledge Check.
· Complete and submit Exam 1.
·
Readings and Resources
Readings and Resources
eBook:
Schiff, W. (2022). Nutrition for healthy living (6th ed.). McGraw-Hill.
In this chapter, you will learn what nutrients are required for proper health and in what quantity. You will also learn where to get these nutrients from. At the end of this chapter, you will be able to read nutrition labels and use this information to make healthier choices regarding your diet.
· Chapter 3: Planning Nutritious Diets
· Schiff 6ed_ch03_lecture_PPT_Accessible.pptx Schiff 6ed_ch03_lecture_PPT_Accessible.pptx – Alternative Formats
In this chapter, you will learn basic chemistry terms regarding nutrition, as well as the difference between an acid and a base. You will also review the major organs of the human body and their functions.
· Chapter 4: Body Basics Schiff 6ed_ch04_lecture_PPT_Accessible.pptx Schiff 6ed_ch04_lecture_PPT_Accessible.pptx – Alternative Formats
Articles, Websites, and Videos:
This article will dive deeper into how and why to read nutrition labels and ingredient lists. It will also give you real-world ideas as to how to add nutrition label reading into your food choices.
· Hyman, M. (n.d.). Reading Labels. Reading Labels. – Alternative Formats
After watching this video, you will have a much better understanding of how to read nutrition labels and why it is important.
Supplemental Resources:
This article contains a document that labels in detail the information found on the back of foods to give you a better understanding of what you are looking at.
· The Iron You. (2012). Why you need to read nutrition labels more carefully .
https://youtu.be/Yf7kS1l5wVs
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Body Basics
The human body is composed of many organ systems which all work together to promote healthy functioning of the body.
1) integumentary – skin, hair, skin glands: protection, secretion
2) skeletal – 206 bones: movement, protection, mineral storage
3) muscular – over 600 muscles: movement, heat production, glycogen storage
4) nervous – brain, spinal cord, nerves: communication, control, respond to stimuli
5) endocrine – pituitary gland, thyroid gland, pancreas: communication, control (hormones control growth, metabolism, homeostasis)
6) cardiovascular (circulatory) – heart, blood, blood vessels: transport materials through body (oxygen, nutrients, carbon dioxide)
7) lymphatic – lymph nodes, lymph vessels (fight disease)
8) digestive – stomach, intestines, esophagus (break down nutrients for absorption)
9) respiratory – lungs, trachea, bronchi (gas exchange: oxygen and carbon dioxide)
10) urinary – kidneys, bladder, urethra (excrete nitrogenous waste)
11) reproductive – sex organs (male and female functions)
Organ Systems
Each system performs specific functions, but all organ systems depend on one another. For example, the digestive system breaks down the food we eat, but the circulatory system transports the nutrients to cells throughout the body for energy.
The Digestive System The human digestive system is responsible for the breakdown of food, the absorption of nutrients, and the elimination of waste. Ingested food passes through the digestive tract, or alimentary canal, in this sequence:
1. mouth (oral cavity) 2. pharynx (throat) 3. esophagus (food tube) 4. stomach – protein digestion begins here; hydrochloric acid has pH of 1 5. small intestine (duodenum, jejunum, ileum) – most digestion + absorption 6. large intestine (ascending colon, transverse colon, descending colon)
* The appendix is a vestigial structure with no apparent function in modern humans. 7. rectum 8. anus
Trace the path of a bolus (ball) of food through the digestive tract.
eliminating
Accessory organs aid in the process of digestion, but are not part of the alimentary canal. Food does not travel directly through them:
1. salivary glands – produce saliva to aid in carbohydrate digestion 2. liver – produces bile to aid in fat digestion; also stores glycogen (a
polysaccharide, or complex carbohydrate, containing glucose sugar units) 3. gallbladder – stores bile and releases it when needed 4. pancreas – secretes digestive juices; also produces hormones to maintain
sugar balance (insulin lowers blood sugar; glucagon raises blood sugar)
LIVER: consists of several lobes
GALLBLADDER: tiny greenish sac under the liver
PANCREAS: hides behind the stomach