What is Nutrition? 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, digests, absorbs, transports, utilizes, and excretes food substances.

States of Nutritional Health Desirable Nutrition nutrients consumed support body functions and stores for times of increased need. Malnutrition –Undernutrition nutrient intake does not meet minimal needs; can lead to reduced biochemical function and serious long term effects –Overnutrition* nutrients are consumed in excess of the body needs; can lead to toxicity or obesity * biggest problem in the US due to excess of saturated fats and salt

atherosclerosis stroke hypertension diabetes cancer cells obesity heart disease bacteria viruses stress fungi parasites high in fiber and fluid high in fruit low in saturated and trans fats high in whole grains little or no alcohol high in vegetables adequate in nutrients moderate in calories * Nutrition and your Health

Leading Cause of Death in the U.S. 4 of top 6 are nutrition-dependent

Nutrition and Your Health Poor diet is a risk factor for several chronic diseases and ailments –heart disease –cancer (e.g., colon, breast) –diabetes –stroke –hypertension –Anemia (iron-deficiency) –osteoporosis –cirrhosis of the liver –fetal alcohol syndrome –stunted growth Poor diets kill 300,000 people/year from these top 3 diseases alone

The Science of Nutrition Nutrition is true science but a young science –1897 – first vitamin identified –1940’s – first protein structure It is a complex, interactive science Research Design can take many forms: –Epidemiological study –Case study –Laboratory study –Intervention study

Pellegra

Scientific Method

Nutrition, Disease, and Genetics nutritional genomics molecular nutrition nutrigenomics New Research Fields:

Agouti Mice

How Aware are You of your Nutritional Health? overall population is getting fatter probably due to an increasingly sedentary lifestyle, poorer diets, and a busier work schedule

World Malnutrition Undernutrition: ~800 million people Nutrient Deficiency: billion people Overnutrition: ~ 1.1 billion

Undernutrition From United Nations (2004) Undernourished Population:

USA Overnutrition numbers 2000: –64% of people are considered overweight –30% of people are considered to be obese –1/7 children and teenagers are considered to be overweight

Fig. 9-1, p. 312 Key: In 2002, 29 states had obesity rates of 20 to 24 percent and rates of 3 more topped 25 percent In 1991, only 4 states had obesity rates >15 percent ≥ 25% 15% to 19% 20% to 24% 10% to 14% <10% No data available Obesity Rates across the US

Obesity Rates

Obesity across the World More people in the developing world are now overweight than hungry

The Problem with Globalization Globalization: as the middle class of a third world or developing country expands the opportunity to purchase a wider range of products increases: –Grocery stores –Electronic goods –Automobiles Globalization increases the availability of unhealthy food sources –Sweetened beverages –Vegetable oils –Animal source foods Globalization increases sedentary behavior –Increase television viewing –Decrease physical exercise

The Changes in Mexico 1989: –<10% of the population is considered to be overweight –Obesity/Type II Diabetes were not health issues –Hunger and poverty were the main issues of concern 2006: –77% of males are considered to be overweight or obese –66% of females are considered to be overweight or obese –1/7 have Type II Diabetes and it is spreading

The Problem with Eating Away from Home

Super-Size Me?

More Calories are Available

More Caloric Sweeteners are Available

More Sugary Soft Drinks are Available

Why Should You Eat? We eat to get Nutrients. Nutrients are the nourishing substances we must obtain from food. These essential substances are vital for growth and maintenance from infancy to adulthood. The minimum diet for healthy growth, development, and maintenance MUST contain about 45 essential nutrients.

Function of Nutrients Energy Providers Growth and Development Providers Body Processes Regulators

Energy Providing Nutrients Food Energy is measured in calories (kilocalorie, Calorie): The amount of heat energy necessary to raise the temperature of a liter (1 kilogram) of water 1 degree Celsius. Metabolic Rate (MR): The overall rate at which nutrients are broken down to produce energy for ATP and heat Basal Metabolic Rate (bMR): The rate at which a quiet, resting, fasting body breaks down nutrients to liberate energy. The thyroid hormone is the main regulator of bMR

Table 1-3, p. 6 Energy Producing Nutrients: Carbohydrates Fats/Lipids Proteins

Growth and Development Nutrients Body Process Regulator Nutrients Vitamins Minerals Water Proteins (some functions) Fiber (from carbohydrates)

Why Do We Eat What We Do? Body Image

Nutritious Diet Characteristics Adequacy –Foods provide enough of each essential nutrient, fiber, and energy Balance –All food groups are represented; one is not overrepresented Calorie Control –Food provides enough energy to maintain weight Moderation –There is no excess nor unwanted food groups Variety –Foods differ from one day to the next

Dietary Reference Intakes (DRI) Represent up-to-date optimal, and safe nutrient intakes for healthy people in the US and Canada They are based on scientific investigation DRI Committee Goals are to: 1.Set Recommended Intake Values (RDA, AI) 2.Facilitate Nutrition Research and Policy (EAR) 3.Establish Safety Guidelines (UL) 4.Prevent Chronic Diseases (AMDR)

Nutrient Standards

Daily Values Standards used only on food labels to enable customers to compare the nutrient values among foods They reflect the needs of an average person – someone eating calories/day Are much less useful as nutrient intake goals for individuals

1992 Nutritional Requirements

The New 2005 MyPyramid Process to replace the 1992 model was secret According to USDA staff: Keep physically active Eat in moderation Make personalized food choices Eat a variety of foods in the recommended number of servings Pursue gradual dietary improvement No more food hierarchies Influence of food lobbies is apparent

What’s Your Excuse?

Most Often Knowledge is Key

Fig. 1-5a, p US Dietary Guidelines

Fig. 1-5b, p US Dietary Guidelines

Fig. 1-5c, p US Dietary Guidelines

Fig. 1-5d, p US Dietary Guidelines

Fig. 1-5e, p US Dietary Guidelines

Fig. 1-5f, p US Dietary Guidelines

Fig. 1-5g, p US Dietary Guidelines

Fig. 1-5h, p US Dietary Guidelines

U.S. Nutrition Objectives 2010