1 Chapter 1 Introduction to Nutrition. 2 Factors Influencing What You Eat Flavor Taste Smell Appearance Texture Temperature Other Aspects of Food Cost.

Slides:



Advertisements
Similar presentations
Les Jones, PA-C, R.D. (406) HUMAN NUTRITION Les Jones, PA-C, R.D. (406)
Advertisements

Nutrition Chapter 15a. All the chemical reactions in a persons body constitute that persons metabolism Catabolic processes break down nutrients to obtain.
Food Choices: Nutrients and Nourishment Chapter 1.
Ch. 5 Nutrition Review Appetite is: A. A desire for food B. A response to stretched stomach walls C. A physical need for food D. An inborn response.
Food Choices: Nutrients and Nourishment BIOL 103 Chapter 1.
Mosby items and derived items © 2006 by Mosby, Inc. Slide 1 Chapter 6 Energy Balance.
Introduction to Nutrition Chapter 1. Objectives After reading Chapter 1, class activities and discussion you will be able to – Define frequently used.
Nutrition: An Applied Approach Janice Thompson Melinda Manore Copyright © 2005 Pearson Education, Inc., publishing as Benjamin Cummings PowerPoint ® Lecture.
An Overview of Nutrition Copyright 2005 Wadsworth Group, a division of Thomson Learning.
Chapter 15 Section 1: Food and energy
Section 1: Food and Energy
Food Choices: Nutrients and Nourishment BIOL 103 Chapter 1.
Lesson Overview 30.2 Food and Nutrition. Lesson Overview Lesson Overview Food and Nutrition THINK ABOUT IT When you feel hungry, do you feel weak and.
Nutrition and Your Health. Journal Entry #4: List 5 of the foods you eat most often for meals or snacks. Then describe why you eat each of these foods.
Nutritional Requirements GIT | 1 Lecture | Dr. Usman Ghani.
1. 2 What You Will Do Identify factors that influence your food choices. Explain the role of carbohydrates, proteins, and fats in your eating plan. Identify.
An Overview of Nutrition
Chapter 6 Nutrition Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.
Dietary Reference Intakes Presented by Janice Hermann, PhD, RD/LD OCES Adult and Older Adult Nutrition Specialist.
Nutrition and Your Health Chapter 5. Nutrition During the Teen Years ________: the process by which the body takes in and uses food.
Nutritional Requirements
Nutrition Guidelines Applying the Science of Nutrition.
The Role of Nutrients. Benefits of Good Nutrition 1. Growth, 1. Growth, Development, Development, and Function 2. Fitness 3. Job 3. Job Performance 4.
HUN Essentials of Nutrition Richard T Patton MA, MPH, RD/LN, CHES Biology, Health & Wellness Office
Welcome to Nutrition 150 Erica Sciara, M.S. Nutrition education in the 1950s Photo ID: , King county archives.
Introduction to Nutrition Chapter 1- Week 1. Objectives After reading Chapter 1, class activities and discussion you will be able to: – Identify factors.
Chapter 1 The Science and Scope of Nutrition. “You are what you eat.” Dutch children born during WWII ◦ If mother starved during beginning of pregnancy,
Food Choices: Nutrients and Nourishment BIOL 103 Chapter 1.
What is Nutrition? The science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease,
Chapter 1 What You Eat and Why? Lecture Outline Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
FEM 3202 NUTRITION, HEALTH AND ENVIRONMENT DR NORHASMAH SULAIMAN Department of Resources Management and Consumer Studies Faculty of Human Ecology.
NUTRIENTS AT WORK Chapter 5. Objective ◦ Explain the impact of nutrients on your body and health. ◦ Describe standards and guidelines that provide information.
Food provides: * Energy to do work (KCAL) * Materials to build compounds, and regulate life activity. (Nutrients)
Basic principles of nutritional science Department of Applied Science King Saud University/ Community College By: Murad Sawalha.
Nutrient Overview Nutrients Why isn’t alcohol a nutrient? The 6 essential nutrients and their basic functions What is a calorie? Recommended Dietary Allowances.
Chapter 1. General Principles. Energy Units calorie - basic unit of heat kilocalorie calories Calorie - same as kilocalorie.
Nutritional Requirements
So What is Nutrition? 1. The science of foods and their components (nutrients and other subjects), including the relation ship to health and disease; processes.
Dietary Guidelines, Standards & Tools
Mosby items and derived items © 2006 by Mosby, Inc. Slide 1 Chapter 1 Food, Nutrition, and Health.
Nutrition. Introduction What is the first thing that comes to mind when you hear the word “nutrition”? Does this differ when you hear the word “food”?
Introduction to Metabolism. Nutrition Defined  Nutrition – the science of foods and the nutrients and other substances they contain and their actions.
1 Chapter 1 Introduction to Nutrition. Learning Objectives 1. Identify factors that influence food selection. 2. Define nutrition, kilocalorie, nutrient,
Chapter 1 Nutrition: Food for Health. Nutrition Terms Nutrition is a science that studies the interactions between living organisms and food. Food provides.
Nutritional Analysis and Assessment Unit 2 Seminar – Dietary Standards.
Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Overview of Nutrition and Health Chapter 1.
Nutrition. Introduction What is the first thing that comes to mind when you hear the word “nutrition”? Does this differ when you hear the word “food”?
Your Dietary Standards Common standards for evaluating nutrient intake –Dietary Reference Intakes –Dietary Guidelines for Americans –Regulations governing.
DESCRIBING NUTRIENTS HFN 20. Classifying Nutrients There are 6 Classes of Nutrients 1. Carbohydrates 2. Lipids (fats) 3. Proteins 4. Vitamins 5. Minerals.
An Overview of Nutrition
Nutrition and Nutrients
Chapter 1 - The Role of Nutrition in Our Health
ThiQar college of Medicine Family & Community medicine dept.
Making Healthy Food Choices
Nutrients To survive, the human body needs the nutrients found in food. Nutrients are classified into six groups.
KEY CONCEPT Cells require many different nutrients.
KEY CONCEPT Cells require many different nutrients.
Understanding Nutritional Standards and Guidelines
Introduction to Human Nutrition
Chapter 1 Food Choices: Nutrients and Nourishment
Health and Nutrition.
KEY CONCEPT Cells require many different nutrients.
Nutrition Ch. 15 Sect 1..
Nutrients and Nutrition
Chapter 1. General Principles
What You Will Do Identify factors that influence your food choices.
An Introduction to Nutrition
Chapter 7 Key Ideas Name the six classes of nutrients.
Nutrition and Your Health
KEY CONCEPT Cells require many different nutrients.
Presentation transcript:

1 Chapter 1 Introduction to Nutrition

2 Factors Influencing What You Eat Flavor Taste Smell Appearance Texture Temperature Other Aspects of Food Cost Convenience Availability Familiarity Nutrition

3 The most important consideration when choosing something to eat is flavor. The most important consideration when choosing something to eat is flavor. (Courtesy of PhotoDisc/Getty Images)

4 Factors Influencing What You Eat Demographics Age Gender Educational level Income

5 Factors Influencing What You Eat Culture and Religion Traditional foods Special events/celebrations Religious foods/practices

6 Factors Influencing What You Eat Health Health status Desire to improve health/appearance Nutrition knowledge and attitudes

7 Factors Influencing What You Eat Social and Emotional Influences Social status Peer pressure Emotional status Food associations

8 Factors Influencing What You Eat Food Industry and the Media Food industry Food advertising Food portrayal in media Reporting of nutrition/health studies

9 Factors Influencing What You Eat Environmental Concerns Use of synthetic fertilizers and pesticides Wastefulness of fattening up livestock/poultry

10 What is Nutrition? Nutrition is a science that:  studies nutrients and other substances in foods and in the body and how these nutrients relate to health and disease, and  explores why you choose particular foods and the type of diet you eat.

11 Nutrients are: Nourishing substances in food that provide energy and promote the growth and maintenance of your body.

12 Kilocalories A measure of the energy in food. 1 kilocalorie raises the temperature of 1 kilogram of water 1 degree Celsius. Also called a Calorie. Abbreviated as kcalorie or kcal. When you hear “calorie,” it is really a kilocalorie.

13 The number of kilocalories you need is based on: Basal metabolism (about 2/3 of total energy needs for individuals who are not very active) Physical activity Thermic effect or specific dynamic action of foods (5 to 10% of total energy needs)

14 BMR depends on factors such as: Gender Age Growth Height Temperature Fever and stress Exercise Smoking and caffeine Sleep

15 Classes of Nutrients - Overview Carbohydrates Lipids (fats) Proteins Vitamins Minerals Water

16 Carbohydrates A large class of nutrients, including: Sugars Starch Fibers that function as the body’s primary source of energy.

17 Lipids A group of fatty substances, including triglycerides and cholesterol, that are not soluble in water and provide a rich source of energy and structure to cells.

18 Protein Major structural parts of the body’s cells that are made of nitrogen- containing amino acids assembled in chains. Particularly rich in animal foods. Present in many plant foods.

19 Vitamins and Minerals Vitamins: Noncaloric, organic nutrients found in a wide variety of foods that are essential to: regulate body processes. maintain the body. allow growth and reproduction. Minerals: Noncaloric, inorganic nutrients found in a wide variety of foods that are essential to: regulate body processes. maintain the body. allow growth and reproduction.

20 Water Inorganic nutrient that plays a vital role in all bodily processes and makes up just over half of the body’s weight.

21 Functions of Nutrients NutrientsProvide EnergyPromote Growth and Maintenance Regulate Body Processes Carbohydrates X Lipids X X X Proteins X X X Vitamins X X Minerals X X Water X X

22 Food Facts Most foods provide a mix of nutrients. Food contains more than just nutrients – food may contain colorings, flavorings, caffeine, phytochemicals, and other substances.

23 Carbohydrates4 kcal/gram Lipids9 kcal/gram Protein4 kcal/gram

24 More Vocabulary Micronutrients Macronutrients Organic nutrients Inorganic nutrients Carbohydrates Lipids Proteins Vitamins Minerals Water

25 Essential Nutrients Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body; therefore, we must obtain them through food. EXAMPLES Glucose, vitamins, minerals, water, some lipids, and some parts of protein.

26 Nutrient Density All foods were not created equal in terms of the kcalories and nutrients they provide. Nutrient density: A measure of the nutrients provided in a food per kcalorie of the food. Empty-kcalorie foods: Foods that provide few/no nutrients for the number of kcalories they contain.

27 Nutrient Density Comparison: % DRI intakes for selected nutrients.

28 Characteristics of A Nutritious Diet Adequate Balanced Moderate Varied

29 Dietary Reference Intakes (DRI) Recommended Dietary Allowance (RDA) Intake value sufficient to meet nutrient requirements of 97-98% of all healthy individuals in a group. Adequate Intake (AI) Intake value used when a RDA cannot be based on an EAR because there’s not enough scientific data. Tolerable Upper Intake Level (UL) Maximum intake level above which toxicity would increase. Estimated Average Requirement (EAR) Intake value estimated to meet requirement of half the healthy individuals in a group.

30 Dietary Reference Intakes Estimated Energy Requirement (EER) The dietary energy intake measured in kcalories that is needed to maintain energy balance in a healthy adult. Acceptable Macronutrient Distribution Ranges (AMDR) A range of intakes for a particular nutrient that is associated with reduced risk of chronic disease while providing adequate intake. Adults: 45-65% of kcal from carbohydrates, 20-35% from fat, and 10 to 35% from protein.

31 Dietary Reference Intakes RDA and AI – useful in planning diets for individuals EAR - useful in planning diets for groups

32 Digestion, Absorption, & Metabolism Digestion: Process by which food is broken down into its components in the gastrointestinal tract with the help of digestive enzymes. Absorption: The passage of digested nutrients through the walls of the intestines or stomach into the blood or lymph, where they are transported to the cells. Metabolism: All the chemical processes by which nutrients are used to support life, includes anabolism and catabolism.

33

34 Food Basics 1. Whole foods 2. Fresh foods 3. Organic foods 4. Processed foods 5. Enriched foods 6. Fortified foods

35 Organic Foods Organic food is produced without using most: Conventional pesticides Petroleum-based fertilizers or sewage sludge- based fertilizers Bioengineering Ionizing radiation (irradiation) Organic farms must be inspected annually. All organically-raised animals may not be given hormones or antibiotics, and must have access to pasture.

36 Labeling of Organic Foods Courtesy of USDA

37 Clip art images may not be saved or downloaded and are only to be used for viewing purposes. Copyright ©2007 John Wiley & Sons, Inc.