Nutrition in Health and Disease Chapter 34 Nutrition in Health and Disease

Nutrition and Digestion Nutrition: ingestion, digestion, absorption, metabolism of food Good nutrition results in longer life spans and healthier individuals

Nutrition and Digestion Digestion: physical and chemical changes to food that body makes to make it absorbable Absorption: transfer of nutrients from gastrointestinal tract into bloodstream

Types of Nutrients Nutrients: ingested substances that help body stay in homeostatic state Two groups: those that provide energy and those that do not Both groups necessary for good health (See Table 34-1: Types of Nutrients)

Types of Nutrients Provide energy: Do not provide energy: Carbohydrates Fats (lipids) Proteins Do not provide energy: Vitamins Minerals Water Fiber

Types of Nutrients Carbohydrates Utilization in body>> [FIGURE 34-2]

Types of Nutrients Triglycerides Three fatty acids attached to a glycerol molecule >> [FIGURE 34-3]

Types of Nutrients Proteins Amino acids Complete proteins Consider complementary [FIGURE 34-4]

Types of Nutrients Energy nutrients (organic) Carbohydrates Carbon, hydrogen, oxygen Units called sugars Glucose is sugar body uses most efficiently Polysaccharides: complex carbohydrates Sources: fruits, vegetables, cereal grains, sugar

Types of Nutrients Energy nutrients (organic) Fats Also called lipids; carbon, hydrogen, oxygen Exist as triglycerides in body Unsaturated fats Saturated fats in foods from animal sources Trans unsaturated fatty acids (trans fats) are unhealthy (See Table 34-2: Grams of Fat per Serving of Some Common Foods)

Types of Nutrients Energy nutrients (organic) Proteins Carbon, hydrogen, oxygen, nitrogen Unit of protein: amino acid Sources: meats and animal products

Types of Nutrients Energy nutrients (organic) Energy balance Amount of energy measured in calories Formula for measuring calories Metabolism: total of all changes, chemical and physical, that take place in the body Basal metabolic rate (BMR) Body will store excess energy in form of fat

Types of Nutrients Energy nutrients (organic) Energy balance Largest % of calories should come from carbohydrates 45% to 65% total calories consumed 20% to 35% fat 10% to 35% protein

Types of Nutrients Diet of Americans: high in fat and calories MyPlate food guidance system >> [FIGURE 34-6]

Types of Nutrients MyPlate food guidance system Orange: grains Green: vegetables Red: fruits Blue: dairy products Purple: protein (See Table 34-3: Health Benefits of Regular Physical Activity)

Types of Nutrients Other nutrients (inorganic) Vitamins Complex molecules Functions Facilitates cellular metabolism Act as component of tissue structure Classes Fat-soluble Water-soluble (See Table 34-4: Vitamin Sources and Functions)

Types of Nutrients Other nutrients (inorganic) Antioxidants: fights free radicals Betacarotene (vitamin A) Vitamin C Vitamin E Selenium

Types of Nutrients Other nutrients (inorganic) Antioxidants Vitamin B1 (thiamin) Vitamin B2 (riboflavin) Niacin Vitamin B6 (pyridoxine) Folic acid Vitamin B12 (cobalamin) Multivitamin supplements may help reduce risk for certain diseases

Types of Nutrients Other nutrients (inorganic) Herbal supplements Medicinal plants (botanicals or phytomedicines) Alternative or complementary therapy Some helpful; others are harmful Herbs can interact unfavorably with certain prescriptions, over-the-counter medications, anesthetics

Types of Nutrients Other nutrients (inorganic) Minerals Singular elements Some required in large amounts Two groups: major and trace Electrolytes Must be balanced in body

Types of Nutrients Other nutrients (inorganic) Major minerals Calcium (Ca) Phosphorus (P) Potassium (K) Sodium (Na) Chlorine (Cl) Magnesium (Mg) Sulfur (S) Trace minerals: required in smaller quantities (See Table 34-5: The Seven Major Minerals and Their Food Sources)

Types of Nutrients Other nutrients (inorganic) Water Important nutrient Functions in human body Major solvent Medium in which most biochemical reactions of body take place Essential for removal of toxic waste Component of many structures

Types of Nutrients Other nutrients (inorganic) Water Functions in human body Composes 50–60% of human body Major component of blood Lubricates Helps control temperature of body Must be replenished daily 6 to 8 glasses per day

Types of Nutrients Other nutrients (inorganic) Fiber Carbohydrate in composition From plant sources Not digested or absorbed into body Adds bulk to feces

Types of Nutrients Other nutrients (inorganic) Fiber Conditions caused by lack of fiber: diverticulitis, colorectal cancer, constipation Types: carbohydrates and lignin Diet contain 20 to 35 g of fiber per day

Reading Food Labels Items on nutrition label: Serving size Calories Daily percentage (%) value Fat and cholesterol Sodium Carbohydrates [FIGURE 34-8]

Reading Food Labels Other information Comparing labels Ingredients Compare equal amounts Note amount of fat and saturated fat (See Critical Thinking box)

Nutrition at Various Stages of Life Pregnancy and lactation Require increase in various nutrients Protein requirements doubled Increase intake of vitamins, calcium, phosphorus, iron Increase in calories Quality foods high in minerals, vitamins, protein

Nutrition at Various Stages of Life Breast-feeding Nutrition infant receives from breast milk perfect combination of water, lactose, fat, protein No allergic reactions to mother’s milk Nutritionally sound, economical, sterile Easily digested; does not cause gastrointestinal upsets

Nutrition at Various Stages of Life Breast-feeding Infants receive temporary antibodies to many diseases Mother and infant bond Helps contract uterus; bring it back to nonpregnant state Mother will continue to require nutritious foods

Nutrition at Various Stages of Life Infancy Continuous growth Triple birth weight in first year of life 2 to 3 times more protein and calories per kilogram of body weight than normal adult Overfeeding in infancy might lead to childhood obesity Breast milk Need for iron

Nutrition at Various Stages of Life Childhood Healthy eating habits Importance of physical activity Childhood obesity serious problem Fast foods and carbonated sodas Parental education

Nutrition at Various Stages of Life Adolescence Greatest levels of growth Generally begins sooner with females Growth spurts Iron requirements increase for females Calcium requirements increase because of rapid bone development

Nutrition at Various Stages of Life Adolescence Bulimia and anorexia nervosa Bulimia: individuals binge on food and then purge (vomit); use of laxatives common Anorexia nervosa: severely restricting caloric intake and exercising excessively Eating disorders Both can be life threatening Girls more likely than boys to suffer

Nutrition at Various Stages of Life Older adults Aging natural process Cellular metabolism tends to slow Decline in physical activity Decreased requirement for calories Increased requirement for nutrients, vitamins, protein during illness Decreased absorption in digestive tract

Nutrition at Various Stages of Life Older adults Difficulties presented because of: Individual’s psychological state Economic status Physiological factors General unwillingness to change eating habits

Therapeutic Diets Weight control Obesity: 20% overweight Underweight: 10% to 15% below average Amount of calories ingested in balance with amount used Obesity serious health problem Genetics may play a role

Therapeutic Diets Weight control Obesity causes increased risk for: Hypertension Heart and lung disease Hip and knee problems Certain cancers Diabetes Obesity shortens life span

Therapeutic Diets Diabetes mellitus Reduced or no production of insulin, or reduced or no response to insulin 5% of population Most patients not dependent on insulin Control condition by diet, exercise, weight

Therapeutic Diets Diabetes mellitus Type 2 diabetes and obesity Diabetes major cause of death Changes in lifestyle: weight loss, regular exercise, nutritious diet can prevent type 2 diabetes Prevention most important

Therapeutic Diets Cardiovascular disease Leading cause of death in United States; much is preventable Hypertension Atherosclerosis Arteriosclerosis Lipoproteins (LDL and HDL) Serum cholesterol

Therapeutic Diets Cardiovascular disease Myocardial infarction Heart muscle allowed to rest to facilitate proper healing Healthy diet, moderate exercise, cessation of smoking, weight management

Therapeutic Diets Cancer Some substances ingested or inhaled are carcinogenic Normal regulatory mechanisms within cell have broken down Cells continue to grow in unrestrained manner Need for increased calories and nutrients Total parenteral nutrition (TPN)

Diet and Culture MAs come into contact with patients from different ethnic groups Diets based on traditional cultures Patients who are vegan or vegetarian need additional dietary discussion Patients choose their diets for variety of reasons (cultural, religious, ethical beliefs) (See Table 34-6: Sample Food Choices of Various Cultural, Religious, and Ethnic Groups) (See Procedure 34-1: Provide Instruction for Health Maintenance and Disease Prevention) This project was funded at $3,000,000 (100% of its total cost) from a grant awarded under the Trade Adjustment Assistance Community College and Career Training Grants, as implemented by the U.S. Department of Labor’s Employment and Training Administration. Rogue Community College is an equal opportunity employer/program. Auxiliary aids and services, alternate form and language services are available to individuals with disabilities and limited English proficiency free of cost upon request.   This work is licensed under a Creative Commons Attribution 4.0 International License.