BPK 110 Chapter Notes - Chapter 2: Dietary Reference Intake, Rich Little, Mypyramid

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sapphiresnake846

19 Sep 2012

School

Simon Fraser University

Department

Biomedical Physio & Kines

Course

BPK 110

Professor

Leah Esplen

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Document Summary

Do not have too much of something or too little. Incorporate a lot of different foods in the diet for interest and different nutrients. A good balance of food groups, energy sources and other nutrients. To prevent gradual weight gain, decrease food intake while increasing exercise. 30 minutes to lower chronic disease risk. 3 ounces of whole grain, rest enriched. Half intake as whole grain is the general rule. Less than 10% of daily calories from saturated fat. Less than 2300 milligrams a day of sodium. Foods over supplements because foods have phytochemicals and natural occurring substances that reduce chronic disease risk. Excess body fat associated with chronic diseases. Variety, moderation, proportionality, physical activity, gradual improvement, Dietary standards (dietary reference intake): set of values for recommended intake of nutrients. Estimated average requirement: nutrient intake to meet needs of 50% of average population. Recommended dietary allowance: nutrient intake to meet 97-98% of average population. Adequate intake: best nutrient levels for people.

Related Questions

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Sample Case Study

Mrs. King is a 43-year-old married mother of four. Mrs. King is 5â 4â tall, weighs 160 pounds, and has a history of mild hypertension. Her blood pressure is controlled with a low-sodium diet, and although her doctor told her for years that she should exercise, she tried running but found it unpleasant and discontinued all forms of exercise. She is currently sedentary. Her grandmother died as a result of heart disease from years of diabetes and high cholesterol.

Daily Diet Evaluation

Use the information below to determine the amount of Calories in the food consumed by Mrs King for Breakfast Lunch and Dinner. Her meals are described in the following tables.

Mrs Kings breakfast is a Grande 2% Milk Caffe Mocha with whipped cream

Menu item	Caffee Mocha with Whipped Cream	Total grams	Energy (calories)
Amount (grams)	16 fl oz
Carbohydrates	44 g
Protein	13 g
Saturated Fat	9 g
Total Fat	15 g
Cholesterol	50 mg	50 mg
Mrs Kingsâs Breakfast Calorie Intake =363

Mrs Kings lunch (Pizza/Salad and a Soda)

Menu item	Pizza w/ Pepperoni	Taco salad	Grape soda	Total grams	Energy (calories)
Amount (grams)	2 slices 142g	1 serv. 261 g	12 fl oz 372g
Carbohydrates	39.8 g	26.6 g	41.7 g
Protein	20.2 g	17.4 g	0 g
Saturated Fat	4.4 g	6.0 g	0 g
Monounsaturated Fat	6.2 g	4.5 g	0 g
Polyunsaturated Fat	2.4 g	1.5 g	0 g
Total Fat	13 g	12 g	0 g
Cholesterol	28 mg	5 mg	0 mg	33 mg
Mrs Kings Lunch Calorie Intake = 807.4

Mrs Kings Dinner

Menu item	Steak	Cup Mashed Potatoes	Iced tea	Total grams	Energy (calories)
Amount (grams)	251 g	1 cup 242 g	1 cup 8 fl oz
Carbohydrates	0 g	35 g	20.4 g
Protein	62 g	4 g	0 g
Saturated Fat	21 g	1.4 g	0 g
Monounsaturated Fat	23 g	1.7 g	0 g
Polyunsaturated Fat	2.2 g	3.2 g	0 g
Total Fat	46.2 g	7 g	0 g
Cholesterol	196 mg	0 mg	0 mg	196 mg
Mrs Kings Dinner Calorie Intake =964

Mrs Kings total g Carbohydrate consumed is __830___________g

Mrs Kings total g Protein consumed is ________466_____g

Mrs Kings total g Fats consumed is ____839_________g

Questions:

Mrs Kings Total Calorie Intake is = __________kCalories

Mrs Kings Total Energy Expenditure is = __________kCalories

Mrs Kings Excess Calories on this Day is = __________kCalories

In your opinion was Mrs Kings diet in line with the Acceptable Daily Macronutrient recommendations: (Use your calculations to support your argument) (Describe Mrs Kings AMDR for Carbohydrates/Proteins and Fats)

(please explain in 4-6 completed sentences)

Help with this Human Nutrition Biology 2020 assignment

Nutrition Facts
Serving Size ³/₄ cup (31g)
Servings Per Container 11
Amount Per Serving	Cereal	with ¹/₂ cup skim milk
Calories	120	160
Calories from Fat	10	10
	% Daily Value**
Total Fat 1g*	2%	2%
Saturated Fat 0g	0%	0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0.5g
Cholesterol 0mg	0%	1%
Sodium 270mg	11%	14%
Potassium 60mg	2%	8%
Total Carbohydrate 26g	9%	11%
Dietary Fiber 1g	5%	5%
Sugars 11g
Other Carbohydrate 14g
Protein 2g
Vitamin A	10%	15%
Vitamin C	10%	10%
Calcium	10%	25%
Iron	25%	25%
Vitamin D	10%	25%
Thiamin	25%	30%
Riboflavin	25%	35%
Niacin	25%	25%
Vitamin B₆	25%	25%
Folic Acid	25%	25%
Vitamin B₁₂	25%	35%
Phosphorus	4%	15%
Magnesium	2%	6%
Zinc	25%	30%
* Amount in cereal. A serving of cereal plus skim milk provides 1g total fat, less than 5mg cholesterol, 340mg sodium, 270mg potassium, 32g total carbohydrate (16g sugars) and 6g protein. **Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

INGREDIENTS: Whole Grain Wheat, Sugar, Corn Meal, Brown Sugar Syrup, Modified Corn Starch, Canola and/or Rice Bran Oil, Honey, Salt, Baking Soda, Calcium Carbonate, Dextrose, Trisodium Phosphate, Zinc and Iron (Mineral Nutrients), Vitamin C (Sodium Ascorbate), A B Vitamin (Niacinamide), Artificial Flavor, Vitamin B₆ (Pyridoxine Hydrochloride), Vitamin B₂ (Riboflavin), Vitamin B₁ (Thiamin Mononitrate), Vitamin A (Palmitate), A B Vitamin (Folic Acid), Vitamin B₁₂, Vitamin D. BHT Added to Preserve Freshness.

1. How would you find out what amount of vitamin A is contributed by a serving of this cereal?

2. What are the sources of vitamins in this cereal?

3. a. Are any actual vitamin amounts (e.g., mass or volume) given on the label?

b. Why might this be?

4. Which vitamin amount in the cereal is most significantly increased by milk?

5. a. What class of vitamins is more abundant in the cereal alone?

b. Why might this be?

Lean Cuisine Thai Chicken with Noodles
Nutritional Information
Serving Size: 1 (9.75 ounces)
Servings Per Package: 1
Amount Per Serving:
Calories 310
Calories From Fat 60

%Daily Value**
Total Fat (g)
7
11 %

Cholesterol (mg)
30
10 %
Saturated Fat (g)
2
0

Sodium (mg)
590
25 %
Trans Fat (g)
0

Potassium (mg)
580
17 %
Polyunsaturated Fat (g)
3

Total Carbohydrate (g)
41
14 %
Monounsaturated Fat (g)
2

Dietary Fiber (g)
5
20 %
Protein (g)
20

Sugars (g)
13

Vitamin A 50%; Vitamin C 8%; Calcium 10%; Iron 15%
Ingredients:
WHOLE WHEAT FETTUCCINI (WHOLE WHEAT DURUM FLOUR), COOKED WHITE MEATCHICKEN (WHITE MEAT CHICKEN, WATER, MODIFIED TAPIOCA STARCH,CHICKEN FLAVOR (DRIED CHICKEN BROTH, CHICKEN POWDER, NATURALFLAVOR), CARRAGEENAN, WHEY PROTEIN CONCENTRATE, SOYBEAN OIL, CORNSYRUP SOLIDS, SODIUM PHOSPHATE, SALT), GREEN BEANS, SKIM MILK,CARROTS, YELLOW CARROTS, WATER, RED PEPPERS, 2% OR LESS OF SEASALT, BROWN SUGAR, PEANUT BUTTER (PEANUTS, SUGAR, SALT,HYDROGENATED VEGETABLE OIL (RAPESEED, COTTONSEED AND SOYBEAN OILS),MOLASSES, MONO- AND DIGLYCERIDES), SOY SAUCE (WATER, WHEAT,SOYBEANS, SALT), RICE WINE VINEGAR, CILANTRO, SUGAR, MODIFIEDCORNSTARCH, SOYBEAN OIL, TAMARIND, GARLIC PUREE, COCONUT MILKFLAVOR (MALTODEXTRIN (FROM CORN), TRIGLYCERIDES, SUGAR, SALT,NATURAL FLAVORS), SESAME OIL, SPICES, BROWN SUGAR SYRUP, LIME JUICECONCENTRATE, YEAST EXTRACT, POTASSIUM CHLORID
2. EG Pad Thai with Chicken:

Nutrition Facts
Serving Size: 10 oz.
Servings Per Container: 1
Amount Per Serving
Calories 410
Calories from Fat 60
% Daily Value*
Total Fat 7g
10%

Saturated Fat 1g
6%

Trans Fat 0g

Cholesterol 25mg
9%
Sodium 830mg
35%
Total Carb. 66g
22%

Dietary Fiber 3g
11%

Sugars 22g

Protein 20g

Vitamin A
45%
â¢
Vitamin C
20%
Calcium
4%
â¢
Iron
15%
Ingredients: RICE NOODLES (WATER, RICE FLOUR), PEANUT SAUCE(EVAPORATED CANE JUICE, WATER, SOY SAUCE [WATER, SOYBEANS, WHEAT,SALT], TOMATO PASTE, PEANUT BUTTER [ROASTED PEANUTS], RED WINEVINEGAR, CARROT JUICE CONCENTRATE, RED PEPPER, CORN STARCH), COOKEDSEASONED WHITE MEAT CHICKEN (WHITE MEAT CHICKEN, WATER, CORNSTARCH, GINGER, SALT, LEMON JUICE CONCENTRATE), CARROTS, SCALLIONS,ROASTED PEANUTS