UNIT ONE INTRODUCTION

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Presentation Transcript

What is Nutrition?: 

What is Nutrition?

Nutrition is: 

Nutrition is “the science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, absorbs, transport, utilizes, and excretes food substances”----The Council on Food and Nutrition of the American Medical Association

Functions of Nutrients: 

Functions of Nutrients Provide energy Provide building blocks Vital for growth and maintenance Regulate chemical processes

Essential Nutrients: 

Essential Nutrients A substance that the body can not produce, or make enough of, to meet the needs of the individual.

Essential Nutrients Characteristics: 

Essential Nutrients Characteristics Its omission from the diet leads to a decline in human health. If the omitted nutrient is restored to the diet before permanent damage occurs, the health of the individual will be regained. A specific biological function must be identified.

The Six Classes of Nutrients: 

The Six Classes of Nutrients Carbohydrates Fats Proteins Vitamins Minerals Water

3 Functional Characteristics of Nutrients: 

3 Functional Characteristics of Nutrients Energy-yielding nutrients Nutrients for growth, development, and maintenance Nutrients that regulate body processes

What is a calorie?: 

What is a calorie? A measurement of energy “the amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius”

Energy Units: 

Energy Units calorie—is the amount of heat energy needed to raise the temperature of 1 g of water 1 degree Celsius. Calorie—is the amount of heart energy needed to raise the temperature of 1000 g of water 1 degree Celsius. It is abbreviated kcal

Transformation of Energy: 

Transformation of Energy 1,000 calories = 1 kcal = 1(food) Calorie CHO PROTEIN FAT ALCOHOL ENERGY SOURCES

Carbohydrates : 

Carbohydrates Composed of C, H, O Provide a major source of fuel for the body Basic unit is monosaccharide (glucose) Simple and Complex CHO Energy yielding (4 kcal /gm)

Lipids: 

Lipids Composed of C, H and fewer O Basic unit is fatty acid Triglyceride is the major form of lipid Fats and oils Unsaturated Fatty Acids Saturated Fatty Acids Essential Fatty Acids Energy yielding (9 kcal /gm)

Proteins: 

Proteins Composed of C, O, H, N Basic unit is amino acid Make up bones, muscles, other tissues, and components (9) Essential amino acid (11) Nonessential amino acid Energy yielding (4 kcal /gm)

Vitamins: 

Vitamins Composed of various elements Vital to life Enable chemical reactions Needed in tiny amounts Fat soluble Water soluble Yields no energy

Minerals: 

Minerals Inorganic substances Function in cellular process, nervous system, water balance, structural Needed in tiny amounts Not destroyed in cooking Trace minerals Major minerals Yields no energy

Water: 

Water Composed of H, O Vital to life Requires about 8 cups/day Is a solvent, lubricant, medium for transport, chemical processes, and temperature regulator Makes up majority of our body Yields no energy

Energy Yielding Nutrients: 

Energy Yielding Nutrients CHO: 4 kcal/gm Protein: 4 kcal/gm Fat: 9 kcal/gm (Alcohol: 7 kcal/gm) Adjusted for digestibility Account for substances (in food) not available for energy use

Sample Calculation of a Nutrition Label: 

Sample Calculation of a Nutrition Label Per serving CHO: 15g x 4 kcal/g = 60 kcal PRO: 3g x 4 kcal/g = 12 kcal FAT: 1g x 9 kcal/g = 9 kcal TOTAL: 81 kcal, rounded down to 80

Contribution to Total Kcals: 

Contribution to Total Kcals One day’s intake (1980 kcal) 290 gm of CHO (x 4 kcal/gm) 60 gm of fat (x 9 kcal/gm) 70 gm of protein (x 4 kcal/gm) % of kcal as CHO= (290 x 4)/1980 = 0.59 or 59% % of kcal as Fat= (60 x 9)/1980 = 0.27 or 27% % of kcal as PRO= (70 x 4)/1980 = 0.14 or 14%

The Typical American Diet: 

The Typical American Diet 16% of kcals as proteins ~66% from animal sources 50% of kcals as CHO ~50% from simple sugars 33% of kcals as fat ~60 % from animal fats

Influences of Food Choices: 

Influences of Food Choices

Nutrition and Health: 

Nutrition and Health Poor diet and sedentary lifestyle Risk factors for chronic diseases Disease of the heart (31% of all deaths) Cancer (23%) Cerebrovascular disease (~5%) Diabetes (3%) Accounts for ~2/3 of all death

Fig. 01_04: 

Fig. 01_04

Scientific Method: 

Scientific Method Observations Problem Hypothesis Testing Data Conclusions Publish

Fig. 1.5: 

Fig. 1.5

Where to Get Reliable Nutrition Information: 

Where to Get Reliable Nutrition Information Accredited University Hospital dietetics department Well known health entities (e.g., American Heart Association, American Dietetic Association, etc.) Registered Dietitian (RD)

Phytochemicals: 

Phytochemicals A chemical found in plants. A substance that is not absolutely required in your diet, but provides health benefit.

Variety: 

Variety Choose different foods (within a food group) Ensures intake of sufficient nutrients Inclusion of phytochemicals

Nutrient Density: 

Nutrient Density Comparison of vitamin and mineral content to number of kcals Empty calories Provides kcals and few to none other nutrients

Comparison of Nutrient Density: 

Comparison of Nutrient Density

Energy Density: 

Energy Density Comparison of the kcal content with the weight of food Food rich in calories but weighs little is energy dense Low-energy-density foods in a meal contributes to satiety Foods with more water and dietary fiber

States of Nutritional Health: 

States of Nutritional Health Desirable nutrition Under nutrition Over nutrition

Desirable State of Nutritional Health: 

Desirable State of Nutritional Health Body has a small surplus Intake meets body’s needs

Undernutrition : 

Undernutrition Intake is below body’s needs Stores used Health declines Biochemical evidence Subclinical deficiency Clinical symptoms

Overnutrition: 

Overnutrition Intake exceeds body’s needs Short term, few symptoms Long term, serious conditions Obesity Intake of supplements

Measuring Nutritional State: 

Measuring Nutritional State Anthropometric Biochemical Clinical Dietary Economic status

Limitation in Assessment: 

Limitation in Assessment Long delay Vague evidence

Daily Reference Intake (DRI): 

Daily Reference Intake (DRI) New nutrient recommendations Nutrient recommendations to prevent chronic diseases DRI set for all vitamins and minerals In the plans: macronutrients, electrolytes, water and other components

Standards Under the DRI: 

Standards Under the DRI Estimated Average Requirements (EARs) Recommended Dietary Allowances (RDAs) Adequate Intake (AI) Tolerable Upper Intake Levels (ULs)

Estimated Average Requirements: 

Estimated Average Requirements An amount of nutrient intake that is estimated to meet the needs of 50% of the individuals in a specific age and gender group.

The Recommended Dietary Allowances: 

The Recommended Dietary Allowances “Recommended intakes of nutrients that meet the needs of almost all healthy people of similar age and gender”---- the Food and Nutrition Board of the National Academy of Sciences

RDA: 

RDA Meets the needs of ~97% of all individuals Set ~20% above what an average person needs Accommodates for people with higher needs RDAs, by definition, are generous allowances Set for only 19 nutrients

RDA: 

RDA Improvement in health are not expected if consume more than the RDA amounts Goal is to eat close to the RDA amounts Short term deficiencies appear harmless

Adequate Intakes: 

Adequate Intakes Not enough research information available Based on observed or experimentally determined estimates Set for some vitamins, choline, some minerals Planned for children under the age of 1

Tolerable Upper Intake Levels: 

Tolerable Upper Intake Levels Maximum level of daily intake without causing adverse health effects Chronic daily use Not a goal, but a ceiling

Uses for the DRIs: 

Uses for the DRIs Diet planning Using RDA or AI Do not exceed the UI For the healthy population

The Food Guide Pyramid: 

The Food Guide Pyramid To translate science into practical terms To help people meet the nutritional needs for carbohydrate, protein, fat, vitamins, & minerals Provides a foundation to eating

The Food Guide Pyramid: 

The Food Guide Pyramid

The Food Guide Pyramid: 

The Food Guide Pyramid Not for children under the age of 2 Each food is deficient in at least one essential nutrient Variety is the key Calorie and nutrient content may vary within a food group

Using the Pyramid: 

Using the Pyramid Choose low-fat options Include plant proteins several times a week Include dark green vegetable every day Include a vitamin C rich food every day Choose whole-grain products Include plant oils daily

Recommended Servings for Adults: 

Recommended Servings for Adults 2 servings from the milk, yogurt, & cheese group 2-3 servings from the meat & meat substitute group 3-5 servings from the vegetable group 2-4 servings from the fruit group 6-11 servings from the bread, cereals, rice, & pasta group

Number of Calories : 

Number of Calories

The Dietary Guidelines (USDA): 

The Dietary Guidelines (USDA) General goals for nutrient intakes and diet composition Designed to promote adequate vitamin and mineral intake Reduce the risk of chronic diseases Intended for healthy children (>2 yrs) and adults

Aim for Fitness: 

Aim for Fitness Healthy weight BMI Be physically active each day >30 minutes a day, most days out of the week

Build a Healthy Base: 

Build a Healthy Base Let the pyramid guide your food choices Choose a variety of grains daily, especially whole grains Choose a variety of fruits and vegetables daily Keep foods safe to eat

Choose Sensibly: 

Choose Sensibly Low in saturated fat and cholesterol; moderate in total fat Moderate your intake of sugar Choose and prepare foods with less salt If you drink alcoholic beverages, do so in moderation

What Food Requires a Label?: 

What Food Requires a Label? Nearly all packaged foods and processed meat products Health claims Fresh fruit, vegetable, raw single ingredient meal, poultry, fish are voluntary

What Food Do Not Require a Label?: 

What Food Do Not Require a Label? Food for immediate consumption Ready-to-eat foods not for immediate consumption but prepared on site Bulk food sold to consumer Medical foods Foods that contain very little nutrient Food produced by small businesses Food packaged in small containers

What’s on the Food Label?: 

What’s on the Food Label? Product name Manufacturer’s name and address Uniform serving size Amount in the package Ingredients in descending order by weight

Nutrition Facts: 

Nutrition Facts Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

Standards For Food Labeling: 

Standards For Food Labeling DRIs not used on food label since gender and age specific FDA developed the Daily Values using two standards: Reference Daily Intake (RDI) for vitamins and minerals Daily Reference Value (DRV) for nutrients without RDAs Only used on food labels

On the Food Label: 

On the Food Label RDI: Nutrients that have RDAs or other established standards DRVs: Nutrients that do not have RDAs or any other established standards Daily Values used on the food label

The RDI : 

The RDI For vitamins and minerals Based on the 1968 RDAs (highest RDA values) It may be revised to reflect the latest nutrition standards

Daily Reference Value (DRV) : 

Daily Reference Value (DRV) For protein, fat, cholesterol, dietary fiber, CHO, sodium, potassium Consumers can evaluate own food choices Not everyone has same desirable standards for intake

Health Claims Allowed on Food Labels: 

Health Claims Allowed on Food Labels osteoporosis cancer heart disease hypertension neural tube defects tooth decay stroke