Perspectives in Nutrition 4th edition PowerPoint Slides by Dana Wu Wassmer, MS, RD California State University, Sacramento 1

What is nutrition? Chapter 1 Perspectives in Nutrition, 4e. Gordon Wardlaw (c) The McGraw-Hill Companies, Inc. 2

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 3

Nutrition and Health Poor diet is a risk factor for chronic diseases Table 1-2: Ten leading causes of death in the U.S. 4

The six classes of nutrients Fats Proteins Vitamins Minerals Water 5

Sub-group of nutrients Essential nutrients Nonessential nutrients Energy-yielding nutrients Nutrients for growth, development, and maintenance Nutrients that keep body running smoothly 6

Carbohydrates Compose of C, H, O Basic unit is glucose Simple and Complex CHO Energy yielding (4 kcal /gm) 7

Lipids Compose of C, H and few O Basic unit is fatty acid Triglyceride is the major form of lipid Fats and oils Monounsaturated Fatty Acids Polyunsaturated Fatty Acids Saturated Fatty Acids Energy yielding (9 kcal /gm) 8

Proteins Compose of C, O, H, N Basic unit is amino acid (9) Essential amino acid (11) Nonessential amino acid Energy yielding (4 kcal /gm) 9

Vitamins Compose of various elements Vital to life Needed in tiny amounts Fat soluble Water soluble Yields no energy 10

Minerals Inorganic substances Needed in tiny amounts Trace minerals Major minerals Yields no energy 11

Water Compose of H, O Vital to life Is a solvent, lubricant, medium for transport, and temperature regulator Makes up majority of our body Yields no energy 12

Are you what you eat? Nutrient composition of body differs from food Food provides nutrients for body to function Nutrients affect your health 13

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” 14

Food is measured in kilocalories (kcal) “Calories” on nutrition label are in kcal 15

Energy yielding nutrients CHO: 4 kcal/gm Protein: 4 kcal/gm Fat: 9 kcal/gm Alcohol: 7kcal/gm Adjusted for digestibility Accounts for substances (in food) not available for energy use 16

Sample calculation of a nutrition label (Fig. 1-3; see next slide) 17

Per serving (Fig.1-3) 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

Status of Nutritional Health Desirable Undernutrition Depleted nutrient stores Reduced biochemical functions Clinical signs and symptoms Overnutrition Excess intake Obesity Use of vitamin & mineral supplements 18

ABCD of Nutritional assessment Anthropometrics Biochemical Clinical Diet history 19

Problems with nutritional assessment Signs and symptoms are non-specific Slow progression of disease 20

Healthy People 2000 To promote healthy lifestyle and reduce preventable death and disease Reduce iron-deficient anemia Reduce the occurrence of stunted growth in infants and children Lower our fat intake 21

Healthy People 2000 Reduce number of obese individuals Promote and maintain healthy blood cholesterol level Lower intake of sodium Promote adequate intake of calcium Increase intake of complex carbohydrate and dietary fiber 22

Healthy People 2000 Increase the number of home delivered meals to the elderly Encourage breast feeding Improve nutrition knowledge for public 23

What are we eating? 16% of total energy from protein ~2/3 is from animal source ~1/3 is from plant source 50% of total energy from CHO ~50% is from simple sugars ~50% is from starches 34% of total energy from fat 60% is from animal sources 40% is from vegetable sources 24

What else are we eating (drinking)? Alcohol is the third leading contributor of energy intake 25

Are we concerned about our nutritional health? 65% are concerned about their fat intake 20% are concerned about their sodium intake 40% think they consume too much kcal 26

Current status Progress made in reducing fat and cholesterol in our diet We are getting fatter We are more sedentary Few eat “5-a-day” 27

Why you eat what you eat Early experiences Habits Health reasons Advertisements Eating out Social factors Economics 28

Influences of food choices (Fig. 1-4) 29

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 30

Genetics and Nutrition, is there a relationship? Genes contain information Genes directs growth, development, maintenance of cell Genes control expression of individual traits Genes control susceptibility to diseases 31

Nutrition, genetics and chronic diseases Heart disease Hypertension Obesity Diabetes Cancer Osteoporosis 32

Assessing your disease potential Family medical history Your risk increases if you have more relatives with diseases Your risk increases if relationship to relative(s) is closer 33

Solutions(?) Gene therapy Nutrition therapy 34

Nutrition and Aging Aging is unavoidable Success depends on choices made Goal: live long and illness-free 35

Promote health and prevent disease Eat a healthful diet Drink plenty of fluids Exercise Don’t smoke Limit alcohol intake Get adequate sleep Limit stress Visit your doctor regularly 36

The End