Chapter 1

V. Chan, MS, RD

Nutrition
Food Nutrients
Elements of food that may provide energy (fuel for the body), help repair & maintain the body, and further support growth

A science
How food nourishes the body

Malnutrition
Excess (overnutrition) and/ or deficiency (undernutrition) of food energy or nutrients (imbalance) Malnutrition can lead to severe health problems Can an obese child or adult be malnourished?

Diet & Health

Chronic diseases- long duration disease that usually is of a slow progression
Leading cause of death world wide

Chronic diseases link with diet and lifestyle

What kind of lifestyle habits can help or harm your health?

Chronic diseases link with genes

Healthy People 2020

10 year objectives Health promotion & disease prevention Some examples:
Reduce the death rates from cancer, diabetes, heart disease and stroke Reduce the proportion of adults who are obese

www.healthypeople.gov

The Body and Its Food

Your body needs energy to move and work
Food provides the needed energy to fuel your body

Photosynthesis

Nutrients
Chemicals in foods utilized by our bodies for energy, support growth, maintenance, and repair of our tissues 6 classifications of nutrients
4 of the 6 are considered organic What does that mean? What are the 2 of the 6 considered to be inorganic?

Nutrients
Water Carbohydrate Fat (lipids) Protein Vitamins Minerals

Nutrients
Essential nutrients- nutrients that your body cannot make on its own or not enough of. Will need to ingest nutrients. Macronutrients- nutrients required in relatively large amounts.
Provide energy to our bodies Carbohydrates, lipids, proteins

Micronutrients-nutrients required in smaller amounts.

Vitamins and minerals

Nutrients
Energy yielding nutrients- food that provided energy the body can use.
Carbohydrates Proteins Fats (lipids)

Alcohol- does not provide nutrients

Calories
Energy measured in kilocalories (kcal). Kilocalorie- amount of energy required to raise the temperature of 1g of water by 1oC. On food labels, calorie actually refers to kilocalories.

Carbohydrates
Primary source of fuel for the body
especially for the brain and physical activity.

Provide 4 kcal per gram. Sources: grains (wheat, rice), vegetables, fruits, and legumes (lentils, beans, peas), milk products.

Proteins
Proteins- chains of amino acids.
Essential amino acids

Proteins can supply 4 kcal of energy per gram, but are not a primary energy source. Proteins are an important source of nitrogen.

Proteins
Proteins are important for
Building cells and tissues Maintaining bones Repairing damage Regulating metabolism

Protein sources: meats, dairy products, eggs, seeds, nuts, and legumes.

Fats
Include triglycerides, phospholipids, sterols. Insoluble in water. An important energy source during rest or low intensity exercise. Provide 9 kcal per gram.

Fats
Stored as adipose tissue (body fat). Provide fat-soluble vitamins and essential fatty acids. Dietary fats: butter, margarine, oils.

Vitamins
Organic molecules assisting in regulating body processes:
critical in building and maintaining healthy bones and tissues support immune system ensure healthy vision

Vitamins DO NOT supply energy

Vitamins
Fat-soluble vitamins:
Vitamins A, D, E and K Dissolve easily in fats and oils

Fat-soluble vitamins can be stored in the body.

Daily or weekly intake not necessary Deficiency less common Large intakes can result in toxicity

Vitamins
Water-soluble vitamins:
Vitamin C and the B vitamins Remain dissolved in water

Excess water-soluble vitamins are eliminated by the kidneys and cannot be stored in our bodies.
Regular intake required to avoid deficiency Toxicity rarely occurs

Minerals
Inorganic substances required for body processes. Minerals include sodium, calcium, folic acid, iron, potassium, zinc, and magnesium. Minerals have physiological functions, such as fluid regulation, energy production, bone structure, muscle movement, and nerve functioning.

Minerals
We require at least 100 mg per day of the major minerals such as calcium, phosphorus, magnesium, sodium, potassium, and chloride. We require less than 100 mg per day of the trace minerals such as iron, zinc, copper, selenium, iodine, and fluoride.

Supplements- Elemental Diet

liquid diets (tube feeding) providing specific amount of carbohydrates, protein and lipids Provides all essential nutrients Used for those who can not receive food orally

Water
Inorganic nutrient, essential for survival Involved in many body processes:
fluid balance and nutrient transport nerve impulses body temperature removal of wastes muscle contractions chemical reactions

Food Types
Whole Foods- basic foods that form the basis of a nutritious diet Enriched Foods/ Fortified Foods- nutrients added to foods to ensure growth Fast Foods- take out foods from restaurants
Foods tend to be high in fat and salt

Functional Foods- foods that may provide health benefits

(Ex) Milk to help build stronger bones

Food Types
Medical Foods- foods made specifically for those who may have a medical disorder and is prescribed by a physician Natural Foods- no legal term to define. Word often used to describe pure, wholesomeness foods Staple Foods- foods consumed frequently or daily

Food Types
Processed Foods- foods that are processed, by means of altering texture, removing bran, adding additives, etc Organic Foods- foods grown without pesticides or fertilizers Organic Foods- In a chemical perspective, foods that contain carbon elements http://www.usatoday.com/news/health/stor y/2012-09-03/organic-foodhealth/57557912/1

Recognizing a Nutritious Diet

A nutritious diet provides the proper combination of energy and nutrients. A healthful diet is
Adequate Balanced Moderation Varied Calorie Controlled

Recognizing a Nutritious Diet

An adequate diet provides enough energy, nutrients, fiber, and vitamins to maintain a persons health and body weight. Undernutrition occurs if a persons diet contains inadequate level of several nutrients for a long period of time

Recognizing a Nutritious Diet

A balanced diet contains the combinations of foods to provide the proper proportion of nutrients. Moderation refers to eating the right amounts of foods to maintain a healthful weight and optimize the bodys metabolic processes.

Recognizing a Nutritious Diet

Variety refers to eating different foods from the different food groups on a regular basis.
Trying new foods on a regular basis to vary the diet.

Calorie Controlled refers to controlling energy intake ingested

Why People Choose Foods

Eating is an intentional act Personal preferences for flavors of food are the main reason people make food choices and choices can be influenced by genetics Habits are comforting and food choices are often just a habit Cultural traditions strongly influence food choices

Why People Choose Foods

Social interactions such as special events, customs, and holidays are shared by groups of people. Food is often involved Lifestyle
(Ex) vegetarian, omnivores

Food availability, convenience, and the economy are affecting many food choices in todays world

The Science of Nutrition

Research Design Methods
Case studies look at individuals
(Ex) gumdrops and dancing man (pg 14)

Epidemiological studies looks at populations

Looking for correlations between dietary habits and disease incidence

Laboratory Studies perform studies under controlled conditions to pinpoint causes and effects
Lab based studies usually include animal studies Lab based studies can also include in vitro studies

The Science of Nutrition

Intervention studies observe populations who are asked to adopt a new behavior
These trials help to determine if these interventions are effective Control group is the group that may receive a placebo or goes untreated Experimental group is the group that received the treatment Blind experiment is an experiment when test subjects do not know which group they are in Double blind experiment is when both the researchers and test subjects do not know which test subject is in which group

National Nutrition Research

NHANES- National Health and Nutrition Examination Surveys National wide project sampling people by use of diet histories, physical examinations, measurements and lab tests
Asking people what they eat and record measures of their health status

Behavior Change
Precontemplation Contemplation Preparation Action Maintenance Adoption Terms Self- Efficacy Locus of Control Lapses

Who to Trust For Nutritional Advice?

Nutrition is a new science Increased interest in nutrition Overwhelming amount of health claims Reliability of nutrition information Misinformation Potential harmful quackery

Reliable Nutritional Experts

Registered Dietitian (RD) Licensed Dietitian meets the credentialing requirements of a given state Nutritionist has NO legal definition Professional with advanced nutrition degree (masters-MS, MA; doctoral-PhD) Physician

Reliable Organizations
Centers for Disease Control and Prevention (CDC) National Health and Nutrition Examination Survey (NHANES) Behavioral Risk Factor-Surveillance System (BRFSS) National Institutes of Health (NIH)

Reliable Nutrition Information

Academy of Nutrition & Dietetics American Society for Nutrition Sciences American Society for Clinical Nutrition Society for Nutrition Education American College of Sports Medicine North American Association for the Study of Obesity