Lecture 2, Nutrition Landscape Flashcards
Dietary Guidelines
- provide evidence-based nutrition guidelines for policymakers and health professionals who then develop policy and educational programs for the public (help us maintain health and prevent disease)
- eg. the 2015-2020 dietary guidelines for Americans include healthier eating patterns and physical activity levels (updated roughly every 5 years)
Canadian Medical Association Recommendations
the food guide must:
- go hand in hand with efforts to increase affordable, healthy food (address accessibility and affordability as everyone does not have access to the same food and incorporate more than just what we need to eat)
- be based on sound nutritional research (best evidence ethically and scientfically)
- assure Candians that the revision process is evidence based
- reflect changing eating patterns reflective of our evolving and increasingly multicultural society (the guideline is constantly revised and modified)
- encourage Canadian to reduce reliance on processed foods (access consumption of processed food is related to health issues like diabetes and obesity - eating over prolonged period of time not just a single time)
- produce simple, practical product for Canadians and clear dietary guidelines for health professionals
Canadas Dietary Guidelines Report (What are the 4 Sections?)
section 1: foundation for healthy eating
section 2: food and beverages that undermine healthy eating
section 3: importance of food skills
section 4: implementation of dietary guidelines
Section 1: Foundation for Healthy Eating
nutritious food are the foundation for healthy eating
- vegetables, fruits, whole grains, and protein foods should be consumed regularly. among protein foods, consume plant-based more often
- protein foods include legumes, nuts, seeds, tofu, fortified soy beverage, fish, shellfish, eggs, poultry, lean red meat including wild game, lower fat milk, lower fat yogurts, lower fat kefir, and cheeses lower in fat and sodium
- foods that contain mostly unsaturated fat should replace foods that contain mostly saturated fat
- water should be the beverage of choice
Section 2: Foods and Beverages that Undermine Healthy Eating
- processed or prepared foods and beverages that contributed to excess sodium, free sugars, or saturated fat undermine healthy eating and should not be consumed regularly
- anything that is consumed over long periods of time that increases our intake of calories, sugar and saturated fats and tend to be deprived of vitamins and water should be avoided (my note)
Section 3: Importance of Food Skills
- food skills are needed to navigate the complex food environment and support healthy eating. cooking and food preparation using nutritious food should be promoted as a practical way to support healthy eating
- food labels should be promoted as a tool to help Canadians make informed decisions
Section 4: Implementation of Dietary Guidelines
- healthy eating requires that nutritious foods be available and accessible
- certain populations are at increased risk of poor dietary intakes
- has to be appreciation for socioeconomic status
Food Labels
Health Canada regulates the labelling of food products in Canada through the The Food and Drugs Act (2003); guidelines
1. make nutrition labelling mandatory on most food labels
2. update requirements for nutrient content claims
3. permit, diet-related health claims for foods
- does not allow an item to make claim about disease (protective or preventative is wording that they cannot use)
food label includes
1. serving size and calories and % daily value (based on 2,000kcal diet; ≤ 5% = low source, ≥ 15% = high source) - 2000kcal is not personalized but it is standardized
- high or low does not indicate good or bad it depends on the macro or micro nutrient
2. core nutrients: fat, saturated fat, trans fat, carbohydrate, fibre, sugars, protein, cholesterol, sodium, potassium, calcium, iron
* vitamin d does not legally need to be on the label
3. ingredients descending in order by weight (listed by mass - whatever shows up first is what is present most by mass and what is last is present less by mass) - does not necessarily mean good or bad
4. nutrition claims (highly regulated)
- food labels are highly regulated and the food and drugs act stipulates what can and cannot be put on a food label
Nutrition Facts Panel Consultation
- updating the Nutrition Facts table to:
- making serving size more realistic and consistent, font changes (meant to compare across similar items)
- update % daily values using the latest science e.g. sodium and explain what % DV means
- add % daily value for sugar (based on 100g) - irrespective of what your diet is (percentage is based on 100g) - clearly identifying ingredients by:
- grouping sugar-based ingredients in brackets after the name “sugar
calories is more clearly seen
Nutrition and Dietetics - Credentials and Scope of Practice
The Provincial College (e.g. College of Dietitians of British Columbia) governs the practice credential “Dietitian” or “Registered Dietitian” (RD)
Dietitian
- dietitians have completed at least 4 years university training and 1 year practicum in acute clinical nutrition care, population and public health and nutrition management (their certification and national professional standards and developments make them dietitians and if they do not meet this they can lose their job)
- classified as a allied health professional
- only a dietitiatian can prescribe medical nutrition therapy (manage a diagnosed disease) - you cannot diagnose or prescribe if you are not a registered dietitatian - take home message
Sports Nutrition
- sports nutrition = a relatively young subdiscipline that merges nutrition and sports science research, resulting in nutrition guidelines for optimal training, performance, and recovery from exercise (not necessarily a health training degree)
- sport nutritionists should have an MSc in Exercise Physiology or Sport Nutrition / Dietetics or registration as Board Certified Specialist in Sports Dietetics (CSSD)
Framing: Scope of Practice (what non RDs can and cannot do)
non RDs cannot
- prescribe diets or supplements to treat medical and clinical conditions
- prescribe diets to treat symptoms of medical and clinical conditions; nor diagnose medical conditions
- RDs are qualified to provide Medical Nutrition Therapy
good examples of what other qualified practitoners can do within scope of practice:
- encourage clients to eat lean protein and nutrient-rich vegetables and fruits
- educate clients about the benefits of protein, healthy fats and carbohydrates
- offer clients recipes of demonstrate food prep skills
- educate them about the principles of good nutrition and provide them with behaviour-based coaching to improve their eating habits
- help them choose the right foods to eat before and after workouts and encourage hydration
- share resources from recognized organizations - AIS, DC, EIS, Varsity Nutrition
Health Benefits of ≥ 150 min/wk of moderate to vigorous activity (roughly 20 minutes a day)
decrease risk of:
- premature death
- heart disease, stroke, high blood pressure
- certain types of cancer
- type 2 diabetes
- overweight and obesity
- it is important for cognition, wellbeing, and not just disease
and can lead to improved:
- fitness
- strength
- mental health (morale and self-esteem)
CSEP Guidelines for Adults 18-64 Years
- to achieve health benefits, adults aged 18-64 should accumulate at least 150 minutes of moderate-to vigorous-intensity aerobic physical activity per week, in bouts of 10 minutes or more
◦ even if someone is not meeting the guidelines but working towards them still improves health and prevents disease - it is also beneficial to add muscle and bone strengthening activities using major muscle groups, at least two days per week
- more physical activity provides greater health benefits
