Ten Leading Causes of Death in the U.S. (2000) Rank Cause of death 1 2 3 4 5 6 7 8 9 1 0 Heart disease Cancer Stroke Lung diseases Accidents Diabetes Pneumonia/ influenza Alzheimer’s disease Kidney disease Septicemia Causes in which diet plays a part Causes in which alcohol plays
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Ten Leading Causes of Death in the U.S. (2000) RankCause of death 1 2 3 4 5 6 7 8 9 10 Heart disease Cancer Stroke Lung diseases Accidents Diabetes Pneumonia/influenza.
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Ten Leading Causes of Death in the U.S.
(2000)
Rank Cause of death
1
2
3
4
5
6
7
8
9
10
Heart disease
Cancer
Stroke
Lung diseases
Accidents
Diabetes
Pneumonia/influenza
Alzheimer’s disease
Kidney disease
Septicemia Causes in which diet plays a part
Causes in which alcohol plays a part
Ten Leading Causes of Death in
the U.S. (1900)
Rank Cause of death
1
2
3
4
5
6
7
8
9
10
Pneumonia/influenza
Tuberculosis
Diarrhea and enteritis
Heart disease
Stroke
Nephritis
Accidents
Cancer
Diphtheria
Meningitis
Causes in which diet plays a part
Causes in which alcohol plays a part
Some Definitions
Nutrition = science of food and its use by the body
Nutrient = chemical substance within food that is an essential component of the diet
Homeostasis = dynamic equilibrium of the internal environment of the body
Precursor = substance needed to produce something else
“levels of intake of essential nutrients considered by the Food and Nutrition Board to be adequate to meet the known nutritional needs of practically all healthy persons” (since then)
1941: first Food and Nutrition Board of the National Research Council met
1943: first publication of the RDAs
RDAs
guide for population groups
set for various age/gender groupings + pregnancy/lactation
adequate for: » practically all...» ...healthy people
set at a level intended to provide a safety margin: mean + 2 SDs
consideration given to amounts lost in cooking, difficulties in absorption, etc.
50%
+2 SD
97.5%
“Politics” of the RDAs
1985 RDAs were never published! 1989 RDAs were not controversial 1993 RDA committee was charged to
consider:» Should chronic disease prevention be
considered?» Should recommendations be given as
ranges?» Is there enough information to set RDAs
for older people?» What about CHO, fiber, fat?
Dietary Reference Intakes (DRIs)
Extension of historical RDAs to include _____________________
Include recommendations to ___________________
Developed by the U.S. and Canada
Released in a series of 7 reports (turned out to be 6)
DRI reports
Ca, P, Mg, vitamin D, F (1997) B vitamins and choline (1998) antioxidants (2000) micronutrients (2001) energy, macronutrients, fiber,
and cholesterol (2002/2005) electrolytes and water (2005)
DRI Values
_____________________________(EAR)
Recommended Dietary Allowance (RDA)
______________(AI)
______________________________(UL)
50%
goal
goal when no RDA
upper safe intake!
Consumer guidance» Dietary Guidelines» MyPlate» F&V: More Matters
serving sizes standardized servings given in household
measures (and metric units) content descriptors defined
by FDA only approved health claims
allowed information on fat, sodium,
kcalories, and fiber required
Health Claims
Claim must meet FDA requirements
Can only use “may” or “might” in discussing the food-disease relationship
Must state that other factors play a role in disease development
Health Claims Approved (Jan.
2005)
Calcium / osteoporosis Fat / cancer Saturated fat and cholesterol / heart
disease Fiber-containing grains, fruits,
vegetables / cancer Fiber-containing grains, fruits,
vegetables / risk of heart disease Sodium / hypertension Fruits and vegetables / cancer Folic acid / neural tube defects Soluble fiber from whole oats, oatmeal,
or psyllium / risk of heart disease Sugar alcohols / tooth decay Soy protein / coronary heart disease Plant sterols and stanols / coronary HD Potassium / HBP and stroke Soy protein and nuts / heart disease
Food Label Math
# of servings serving size Calories: Total, from fat
» figure % Calories from fat Daily Values (DVs)
» % DV (based on 2000 kcal)
Nutrient Density
Comparison of the nutrients a certain food provides in relation to the Calories the food provides