An Overview of Nutrition

Terminology nutrition the science of foods and the substances they contain food derived from plant or animal sources provide energy and nutrients used by the body for maintenance, growth, and repair diet food that one consumes quality of ones diet affect the risk of chronic diseases

Food Choices personal preference taste habit PB and honey ethnic heritage or tradition eat what you grew up with social interactions eating with friends and family

Food Choices availability, convenience, economy quick, easy, cheap?? positive and negative associations happy vs. gross emotional comfort boredom, depression, anxiety values religious beliefs, environmental concerns, political views, moral issues

Food Choices body weight and image nutrition and health benefits functional foods provide health benefits beyond their nutrient contributions whole foods, fortified foods

The Nutrients energy: the capacity to do work nutrient: chemical substance obtained from food and used in the body to provide energy support growth body maintenance body repair

The Nutrients composition of foods six classes of nutrients water carbohydrates lipids proteins vitamins minerals

Nutrients nonnutrients fibers phytochemicals pigments additives alcohols others

The Nutrients chemical composition of nutrients inorganic nutrients minerals water organic nutrients carbohydrates lipids proteins vitamins

The Nutrients

The Nutrients essential nutrients nutrients that foods must supply

Energy Yielding Nutrients nutrients that break down to yield energy for the body to use 3 organic nutrients carbohydrates fat protein

Measuring Energy measured in kCalories (kilocalorie) in popular literature it is abbreviated as calories thus a 50 calorie carrot is actually 50 kCalories

Energy from Food amount of energy gained is dependent on the quantity of carbs, fats or protein the food contains carbohydrate = 4kcal/g fat = 9kcal/g protein = 4 kcal/g energy density is the measure of energy a food provides relative to he amount of food fat has a higher energy density than either protein or carbohydrates

Energy Density

Energy in the Body body uses energy yielding nutrients energy from food supports every activity the body does energy not used is stored usually as body fat not enough energy results in < energy stores and weight loss

Energy Yielding Nutrients in addition to providing energy they provide materials for building tissue regulate many activities

Non Energy Nutrients water, vitamins and minerals do not yield energy aid in the release of energy 13 essential vitamins only can function if intact

Non Energy Nutrients minerals found in bone, teeth, and some body fluids 16 essential minerals they are indestructible, but can be bound interfere with body’s absorption can be lost during food refining processes

Non Energy Nutrients water absolutely essential for life most all body activities involve water

The Science of Nutrition study of nutrients and how the body handles them nutritional research follows the scientific method

Nutritional Research important considerations controls sample size placebo effects blind experiments double-blind experiments

Dietary Reference Intakes the “alphabet soup” of nutrition DRI EAR RDA AI UL

DRI: Dietary Reference Intakes standards defining the amount of energy, nutrient, and physical activity for health recommendations apply to healthy people EAR, RDDA, AI and UI are all different nutrient values that make up the DRI

EAR estimated average requirements used to establish RDA

RDA recommended dietary allowances nutrient recommendation for everyone similar age and gender set at upper end of range

AI adequate intakes insufficient evidence is available to determine an EAR to establish a RDA based on observation or estimates

UL tolerable upper intake levels Danger of toxicity Marginal Tolerable Upper Intake Level Safety tolerable upper intake levels maximum daily intake of a nutrient unlikely to cause adverse health effects RDA or AI Estimated Average Requirement Marginal Danger of deficiency

Energy Recommendations EER average, daily dietary energy (kcalories) for maintenance is not generous balance is important

AMDR Acceptable Macronutrient Distribution Ranges composition of diet that provides adequate energy and nutrients 45-65% from carbohydrates 20-35% from fat 10-35% from protein

Using Nutrient Recommendations nutrient recommendations are often misunderstood and/or controversial facts to help clarify

Nutrition Assessment used to determine overnutrition or undernutrition undernutrtion deficiency of energy thinness, losing muscle tissue, prone to infection deficiency of nutrient hair loss, depression, night blindness, skin rashes, bleeding gums

Nutrition Assessment overnutrition too much energy weight gain overdose of a nutrient hot flashes, yellowing skin, rapid heart rate

Malnutrition deficiency or excess of energy and/or nutrients over an extended period of time symptoms are easy to miss can be detected with proper assessment tools

Nutrition Assessment historical data anthropometric data height, weight physical exam lab tests blood, urine

National Nutrition Surveys information gathered from surveys set public policy on nutrition education food assistance food supply regulations research priorities

National Health Goals Healthy People 2010 goals are reevaluated every 10 years and adjusted nutrition is a part of the plan

Diet and Health diet is important in maintaining a healthy body risk factors behavior or condition that has a strong association with a disease obesity and heart disease

Risk Factors tobacco obesity alcohol firearms sexual behavior illicit drugs physical activity risk factors tend to cluster

Nutrition Information and Misinformation not everything on the Internet is true!! not everything on the news is accurately reported!!

finding credible information government health agencies volunteer health agencies reputable consumer groups