Nutrition Service Nutrition Service Providers Guide Providers Guide Barbara Kamp, MS, RD Barbara Kamp, MS, RD National Resource Center on National Resource Center on Nutrition, Physical Activity & Nutrition, Physical Activity & Aging Aging 4th State Units on Aging Nutritionists & Administrators 4th State Units on Aging Nutritionists & Administrators Conference August 2006 Conference August 2006
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Nutrition Service Providers Guide Barbara Kamp, MS, RD National Resource Center on Nutrition, Physical Activity & Aging 4th State Units on Aging Nutritionists.
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Nutrition Service Nutrition Service Providers GuideProviders Guide
Barbara Kamp, MS, RDBarbara Kamp, MS, RDNational Resource Center onNational Resource Center onNutrition, Physical Activity &Nutrition, Physical Activity &
AgingAging
4th State Units on Aging Nutritionists & Administrators Conference August 20064th State Units on Aging Nutritionists & Administrators Conference August 2006
The Challenge
From the Science … to Policy … to the Public …
… to “Me”
Nutrition Service Providers Guide
Provides assistance in applying the Dietary Guidelines for Americans to:• Programs • Group Menu Planning• Food Production • Food Service
Parallels messages from other materials
Nutrition Service Providers Guide
• AoA & National Resource Center on Nutrition, Physical Activity & Aging
• Input - n4a, NANASP
• Reviewed - SUA nutritionists
• Reviewed - HHS Office of Disease Prevention and Health Promotion
Nutrition Service Providers Guide
Part IPart I Purpose History & Process Importance Implementation
Importance
• Good nutrition is vital to health
• Older adults need nutritious, tasty, culturally appropriate, safe meals for successful aging
• DGAs help assure appropriate food choices to ensure DRIs are met
Nutrition Service Providers Guide
ImplementationImplementation General DGAs Program Planning
Considerations for OAA Nutrition Programs
Tips for Meal Planning Resources
Key Recommendation:Adequate Nutrients
Within Calorie Needs
Consume a variety of nutrient-dense foods and beverages within and
among the basic food groups while choosing foods that limit intake of
saturated and trans fat, cholesterol, added sugars, salt, & alcohol
Program Planning
Consideration
• Provide meals that include all food groups
• Provide meals & beverages high in nutrients but within calorie needs of program participants (nutrient dense)
• Provide opportunities for food choices based on individual needs & cultural food preferences
Tips for Meal Planning
• Seek menu ideas from program participants
• Choose foods with little or no added sugar, sodium or fat
• Control portion sizes to control calories and meal costs
• Limit use of processed food items
Resources
• Dietary Guidelines for Americans, 2005 Appendices A and B www.health.gov/dietaryguidelines/
• 5 A Day for Better Health Program, tips and recipes www.5aday.gov/recipes/tips.html
Key Recommendation:Adequate Nutrients
Within Calorie Needs
Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the DASH Diet
• Use DASHDASH Plan or USDA Food GuideUSDA Food Guide Both plans take into consideration a range of calorie levels to meet the nutrient needs of men and women at various ages and activity levels
• Provide meals in a calorie range of 550 – 700 calories per meal; the daily recommended level is 1600 to 2000 calories depending on level of activity
Tips for Meal Planning
• Use lists of foods rich in selected nutrients (see DGAs appendices & tables)
• Use standardized recipes & portion sizes specified in recipes
• Identify high sodium foods; offer them infrequently; & offer lower sodium alternatives
• Identify & offer high potassium foods
Resources
• USDA – MyPyramid.gov What counts as….
• Dietary Guidelines for Americans, 2005 Appendices A and B www.health.gov/dietaryguidelines/
Key Recommendation:
Adequate Nutrients Within Calorie Needs
People over age 50People over age 50Consume vitamin B-12 in its
crystalline form (fortified foods or supplements)
Program Planning
Considerations
• Use fortified foods to meet the vitamin B-12 requirements since man people over age 50 have reduced ability to absorb naturally occurring vitamin B-12
Tips for Meal Planning
• Include fortified ready to eat whole grain cereals for breakfast meals
• Use fortified ready to eat whole grain cereals in casseroles, in meatloaves, or as breading for fish
• Use fortified ready to eat whole grain cereals in baked goods, i.e. crisp toppings, muffins, cookies