Lecture Chapter 1 Prepared by L.Nicholle Clark DTR, MS, HC 5/26/2018 Overview of Nutrition Chapter 1 Prepared by L.Nicholle Clark DTR, MS, HC 5/26/2018 LN Clark LN Clark

Chapter Objectives Know what effects people’s food choices. How food choices can affect health. Understand how the nutrients that foods deliver participate in the dynamic processes that keep people alive and well. Know the Chemical Composition of the two classes of Nutrients present in foods. Understand the different roles of energy yielding nutrients. 5/26/2018 LN Clark

Chapter Objectives Understand the scientific method of research Understand How to analyze research findings Know the different types of research designs Define dietary reference intakes. Know the items included in a Nutrition assessment. 5/26/2018 LN Clark

Chapter Objectives Understand the relationship between diet, health and chronic diseases. Know the leading causes of death in the U.S. that are linked to diet. Understand the risk factors for chronic disease. 5/26/2018 LN Clark

Food Choices How do food habits affect health? The food choices we make each day will benefit or impair our health in proportion to the wisdom of our choices. What is the food challenge? To combine favorite foods & fun times with a nutritionally balance diet. 5/26/2018 LN Clark

Food Choices Many different choices can support good health, when you understand nutrition this knowledge will help you make sensible selections more often. Why we eat what we eat? What is the number 1 reason people choose to eat what they eat? 5/26/2018 LN Clark

Food Choices Personal Preference Habit Ethnic Heritage of Tradition Sweetness of sugar Savoriness of salt Liking high-fat foods appears to be a universally common preference Hot peppers, curry Habit Ethnic Heritage of Tradition American Diet 5/26/2018 LN Clark

Food Choices Social Interactions Availability, Convenience,and Economy Accessible ,quick, & easy to prepare, & within their financial means. Positive & Negative Associations aversions Emotional Comfort 5/26/2018 LN Clark

Food Choices Values Body weight & image Eating in response to emotions can easily lead to overeating and obesity. Values Religious beliefs, political views or environmental concerns Body weight & image can be beneficial or detrimental 5/26/2018 LN Clark

Food Choices Nutrition and Health Benefits The Nutrients Functional foods=Foods that provide health benefits beyond their nutrient contributions Whole foods=simplest The Nutrients To maintain your “self” you must continually replenish, from foods, the energy and the nutrients you deplete as your body maintains itself. 5/26/2018 LN Clark

The Nutrients How do the nutrients that foods deliver participate in the dynamic processes that keep people alive and well. H20,carbohydrates, lipids, proteins, vitamins, &some of the minerals found in foods are nutrients-substances the body uses for the growth, maintenance, & repair of its tissues. 5/26/2018 LN Clark

The Nutrients Chemical Composition of Nutrients- Simplest of nutrients= minerals= chemical elements where all its atoms are alike. Ex. Iron can have different electrical charges but the individual iron atoms remains the same when they are found in food etc. Next simplest nutrient is H20-is made up of two elements. Minerals & H20 are inorganic Nut.= no carbon. 5/26/2018 LN Clark

The Nutrients The other 4 classes of Nut., carbohydrates, lipids, proteins, & vitamins, are more complex. They contain a third element, carbon, Thus are called Organic compounds= alive. Carbon is found in all living things. Proteins & some Vitamins contains nitrogen and other elements. 5/26/2018 LN Clark

The Nutrients Essential Nutrients- body cannot make The Energy-Yielding Nutrients= Carbohydrate, fat, protein. Vitamins, minerals, & water do not yield energy in the human body. How is energy released from Carbohydrate, fat and protein measured? 5/26/2018 LN Clark

The Energy-Yielding Nutrients Kcalories=kilocalories Energy from food-the amt of energy a food contains depends on how much carbohydrate, fat, & protein it contains. 1gram of carbo yields 4kcalories of energy Alcohol is not consider a nutrient, however, 1gram yields 7kcalories. 5/26/2018 LN Clark

The Energy-Yielding Nutrients(EYN) High energy density vs low energy density foods. 1slice of bread with 1Tbs of Peanut butter= 16grams of carbs 7 grams of protein 9 grams of fat How many total Kcal? 5/26/2018 LN Clark

The Energy-Yielding Nutrients(EYN) Total Kcal=173 What % of Kcal come from: Fat 47% Carbs 36% Protein 5/26/2018 LN Clark

The Energy-Yielding Nutrients(EYN) 16% Energy in the body= The activities of the body is fueled when the bonds between the nut.(protein, carbo etc.) atoms break releasing energy as heat or electrical impulses through the brain. Extra energy is rearranged into storage compounds to be use between meals or overnight. 5/26/2018 LN Clark

The Energy-Yielding Nutrients(EYN) Other roles on EYN- Provide raw materials for building the body’s tissues & regulating its many activities. Ex. protein has a very minor role as an energy provider. Protein is found in muscles, skin & help regulate activities such as digestion & energy Metabolism. 5/26/2018 LN Clark

The Vitamins 13 different vit.provide no energy, are organic, they facilitate the release of energy from the EYN & participate in numerous other activities throughout the body almost every action in the body requires assistance of vit. The Minerals-16 minerals, do not yield energy, inorganic, present in fluid, structures such as bones & teeth 5/26/2018 LN Clark

Water(H20) Provides the environment in which nearly all the body’s activities are conducted. The Science of Nutrition= The study of nutrients and other substances in foods and the body’s handling of them. Conducting research FIG 1-3 The Scientific Method 5/26/2018 LN Clark

Conducting Research Control Group Experimental group Randomization Sample size-large is better Placebos, placebo effect Blind experiment-subjects do not know which group they are in, control or experimental group 5/26/2018 LN Clark

Conducting Research Double Blind experiment- researchers and subject are unaware of which group the subjects are in. Types of studies (Table 1-3) Epidemiological studies Laboratory-based studies Human intervention/ Clinical trials 5/26/2018 LN Clark

Analyzing Research Findings Scientists must be cautious about drawing any conclusions until they have accumulated a body of evidence from multiple studies that have used various types of research designs. Correlations and Causes Cautions Conclusions 5/26/2018 LN Clark

Publishing Research Peer reviewed- if the reviewers consider that the conclusions of the study have validity they endorse the work for publication in a scientific journal where others can read it. A new finding is still preliminary and not very meaningful until other scientists confirm or disprove the findings through replication studies. 5/26/2018 LN Clark

Dietary Reference Intakes Using the results of research studies, nutrition experts have produced a set of standards that define the amt. of energy, nutrients, other dietary components, and physical activity that best support health. Estimated Average Requirements (EAR)- the committee clusters its recommendations for people into groups based on age and gender.The average amt. that appears sufficient for half of the population. 5/26/2018 LN Clark

Dietary Reference Intakes Recommended Dietary Allowances (RDA)- After the EAR the committee must decide what intake to recommend for everybody. Adequate Intakes (AI)- some nutrients have insufficient scientific evidence to determine an EAR in this case the committee establishes an AI. Tolerable Upper Intake Levels (UL)- Above the recommended intake is a point beyond which a nutrient is likely to become toxic. 5/26/2018 LN Clark

Establishing Energy Recommendations Estimated Energy Requirement (EER) Acceptable Macronutrient Distribution Ranges (AMDR)- is the finding of the DRI committee of what a diet that provides adequate energy and nutrients & reduces the risk of chronic diseases should look like. 45-65 % kcalories from carbs 5/26/2018 LN Clark

Establishing Energy Recommendations 20-35 % kcalories from fat 10-35% kcalories from protein FAO/WHO=food and agriculture Organization, World Health organization- recommendations are considered sufficient to maintain health in nearly all healthy people worldwide. 5/26/2018 LN Clark

Nutrition Assessment Malnutrition- symptoms diarrhea, skin rashes, and fatigue. Undernutrition- person becomes extremely thin, losing, muscle tissue, & becoming prone to infection and disease. Overnutrition- person will be come obese vulnerable to diseases associated with overnutrition such as,heart disease, and diabetes. 5/26/2018 LN Clark

Nutrition Assessment of Individuals Nutrition Assessment includes Historical information- Person’s health status , socioeconomic status, drug use, & diet. Anthropometric data-Height and weight measurements Physical examinations-hair,skin eyes,posture,tongue, fingernails & others Laboratory tests-Blood or urine samples 5/26/2018 LN Clark

Nutrition assessment of Populations To assess a population’s nutrition status, researchers conduct surveys using techniques similar to those used on individuals. National Nutrition Surveys National Health Goals-Healthy People is a program that identifies the nation’s health priorities & guides policies that promote health and prevent disease. At the start of each decade the program sets goals for improving the nation’s health during the coming 10yrs. 5/26/2018 LN Clark

Nutrition assessment of Populations National Trends- Tracks what we eat in America and how has it changed? More meals away from home(usually fastfood) Larger portions Drink more sweetened beverages Eat more energy-dense, nutrient-poor foods such as chips and candy We snack frequently.As a result our energy intake has risen and so has the incidence of overweight & obesity. 5/26/2018 LN Clark

Diet and Health In the past focus on nut. deficiency diseases. Now the focus is on chronic diseases associated with energy and nutrient excesses. Chronic Diseases Table 1-5- The 10 leading causes of death in the U.S. 5 of the Top 6 has a link with diet or alcohol. Risk Factors for Chronic Diseases- When a risks factor is present, the likelihood of developing the disease increases. 5/26/2018 LN Clark

Risk Factors for Chronic Diseases It does not mean all people with the risk factor will develop the disease. Risk Factors Persist-over time without intervention it is likely to continue thus early intervention is most effective Risk Factors Cluster- thus intervention that focuses on one risk factor often benefits the others as well. 5/26/2018 LN Clark

Risk Factors for Chronic Diseases Risk Factors in Perspective-Decisions to not smoke, eat a balanced diet, stay physically active and drink alcohol in moderation improves the likelihood that a person will enjoy good health. 5/26/2018 LN Clark

Summary References Whitney, E., Rolfes, S., (2008). Understanding Nutrition. eleventh edition, Belmont, CA:Thomson-Wadsworth 5/26/2018 LN Clark