 2010 Cengage-Wadsworth Chapter 1 The Basics of Understanding Nutrition

 2010 Cengage-Wadsworth The Field of Nutrition Nutrition: the study of foods, their nutrients and other chemical components, their actions and interactions in the body, and their influence on health and disease. About Nutrition: Newcomer on the scientific block Scientific discoveries of nutrients have mainly occurred in past one hundred years Billions of dollars spent each year to investigate the many aspects of nutrition

 2010 Cengage-Wadsworth The Field of Nutrition Understanding the impact food has on our bodies by examining research in chemistry, physics, biology, biochemistry, genetics, immunology Nutrition-related fields include psychology, anthropology, epidemiology, geography, agriculture, ethics, economics, sociology, and philosophy

 2010 Cengage-Wadsworth Translating Nutrition Health fraud: conscious deceit practiced for profit, such as the promotion of a false or an unproven product or therapy. Quackery: fraud. A quack is a person who practices health fraud. quack = to boast loudly Some stores sell pills & potions touted as fat melters, energy boosters, & muscle builders.

 2010 Cengage-Wadsworth The Nutrients in Foods Nutrients: substances obtained from food and used in the body to promote growth, maintenance, and repair. Essential nutrients: nutrients that must be obtained from food because the body cannot make them for itself. Nonessential nutrients: nutrients that the body needs, but is able to make in sufficient quantities when needed; do not need to be obtained from food. 6 classes of nutrients: Carbohydrate Fat Protein Vitamins Minerals Water

 2010 Cengage-Wadsworth The Nutrients in Foods The energy-yielding nutrients: Carbohydrate Fat Protein Energy: the capacity to do work, such as moving or heating something. Calorie: the unit used to measure energy. Alcohol is not a nutrient but it does contain calories.

 2010 Cengage-Wadsworth Caloric values of carbohydrate, protein, fat, & alcohol

 2010 Cengage-Wadsworth Vitamins, Minerals, and Water Vitamins: organic, or carbon-containing, essential nutrients vital to life and needed in minute amounts. vita = life amine = containing nitrogen Minerals: inorganic compounds, some of which are essential nutrients. Water: provides the medium for life processes.

 2010 Cengage-Wadsworth Vitamins, Minerals, and Water

 2010 Cengage-Wadsworth Calorie Values Calorie value of carbohydrate, fat, and protein… If you know the number of grams of carbohydrate, fat, and protein in a food, you can calculate the number of calories in it. For example, a deluxe fast-food hamburger contains about 45 grams of carbohydrate, 27 grams of protein, and 39 grams of fat (above). Remember this number…

 2010 Cengage-Wadsworth Percentage of Total Energy Intake The percentage of your total energy intake from carbohydrate, fat, and protein can then be determined by dividing the number of calories from each energy nutrient by the total calories, and then multiplying your answer by 100 to get the percentage.

 2010 Cengage-Wadsworth Nutrition and Health Promotion Past History: Malnutrition: any condition caused by an excess, deficiency, or imbalance of calories or nutrients. Diseases of Deficiency: caused by taking in too little of one nutrient or another. Diseases of deficiency have virtually been eliminated in the U.S. due to an abundant food supply and fortification.

 2010 Cengage-Wadsworth Nutrition and Health Promotion Present Problems: Overnutrition : calorie or nutrient over-consumption severe enough to cause disease or increased risk of disease; a form of malnutrition. Degenerative disease : chronic disease characterized by deterioration of body organs as a result of misuse and neglect; poor eating habits, smoking, lack of exercise, and other lifestyle habits often contribute to degenerative diseases, including heart disease, cancer, osteoporosis, and diabetes.

 2010 Cengage-Wadsworth

Lifestyle Elements Associated with Longevity 1.Avoiding excess alcohol 2.Not smoking 3.Maintaining a healthy weight 4.Exercising regularly 5.Sleeping 7 to 8 hours a night 6.Eating breakfast 7.Eating nutritious, regular meals

 2010 Cengage-Wadsworth A National Agenda for Improving Health & Nutrition Health Promotion: helping people achieve their maximum potential for good health

 2010 Cengage-Wadsworth Numerous factors influence choices: Hunger, appetite, and food habits Nutrition knowledge, health beliefs/concerns, and practices Availability, convenience, and economy Advertising and the media Early experiences, social interactions, and cultural traditions Personal preference, taste, and psychological needs Values, such as political views, environmental concerns, and religious beliefs Understanding Our Food Choices

 2010 Cengage-Wadsworth Understanding Our Food Choices Hunger: the physiological need for food. Appetite: the psychological desire to eat, which is often but not always accompanied by hunger.

 2010 Cengage-Wadsworth Understanding Our Food Choices Availability: Americans enjoy an abundant food supply Resources to maintain a large agricultural industry and import a wide variety of foods An abundant food supply has been linked to degenerative diseases Degenerative diseases are sometimes referred to as diseases of affluence

 2010 Cengage-Wadsworth Understanding Our Food Choices Income, Food Prices, and Convenience Low incomes make it difficult to buy enough food to meet minimum nutritional needs Undernutrition: severe under-consumption of calories or nutrients leading to disease or increased susceptibility to disease; a form of malnutrition. Many people perceive that a healthy diet costs more. Does it cost more than convenience food?

 2010 Cengage-Wadsworth Understanding Our Food Choices Advertising and the Media Television and radio commercials, magazines and newspapers rank among the most influential sources of diet and nutrition information This, in turn affects our food choices Advertising is not always created with the consumer’s best interest in mind Media information can vary in its reliability

 2010 Cengage-Wadsworth Understanding Our Food Choices Social & Cultural Factors Social group: a group of people, such as a family, who depend on one another and share a set of norms, beliefs, values, and behaviors. Culture: knowledge, beliefs, customs, laws, morals, art, and literature acquired by members of a society and passed along to succeeding generations. Ethnic cuisine: the traditional foods eaten by the people of a particular culture.

 2010 Cengage-Wadsworth © 2007 Thomson - Wadsworth Understanding Our Food Choices Personal Values or Beliefs Making choices based on a larger world view Environmentally conscious Boycott certain manufacturers for political reasons Sustainability to maintain natural resources and human life –Involves building locally-based resources, self-reliant food systems

 2010 Cengage-Wadsworth © 2007 Thomson - Wadsworth Understanding Our Food Choices Food Preferences are Personal… Related to positive experiences Aversions to certain foods Tied to psychological needs Yearnings, cravings, addictions and response to stress Reflect our own unique cultural legacies, philosophies and beliefs

 2010 Cengage-Wadsworth Nutrition Action 690 calories, 24 g fat, 8 g saturated fat 1,350 calories, 43 g fat, 13 g saturated fat

 2010 Cengage-Wadsworth Strategy 6: Balance fast-food meals with other food choices during the day. Strategy 7: Split your order—share with a friend. Strategy 8: Bring your lunch. Strategy 9: Choose grab-and-go foods. Strategy 10: If all else fails, go for the obvious low-calorie choices. Nutrition Action

 2010 Cengage-Wadsworth Preventing Nutrition Misinformation The First Amendment guarantees freedom of the press whether sound, unsound or even dangerous Publishing misinformation cannot be punished by law unless it can be proven in court that the information has caused bodily harm

 2010 Cengage-Wadsworth Preventing Nutrition Misinformation Purveyors of products are bound by the law to make only true statements Food and Drug Administration (FDA) can prosecute companies displaying false claims Promoters of false claims (quacks) can be adept at avoiding prosecution

 2010 Cengage-Wadsworth Reliable Internet Information Credible Respected, credentialed author or sponsoring organization Accurate, factual and comprehensive information Reasonable, fair and balanced Supported by legitimate scientific publications Suspect Too good to be true Medical establishment won’t accept Uses testimonials and anecdotes Secret formula Treatment only available here Poor grammar and spelling or writing unprofessional

 2010 Cengage-Wadsworth Nutrition Credentials Registered Dietitian (RD) Fulfilled coursework by the American Dietetic Association (ADA) Completed on the job training (internship) Passed national registration exam Maintains Continuing Education Credits Nutritionist Claims to be capable of advising people about diets Can be an RD Can be a person with little to no scientific training

 2010 Cengage-Wadsworth Charlie & Sassafras: “Nutrition Consultants” Charlie and Sassafras display their professional credentials.