1. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Overview of Nutrition and Health Chapter 1

2. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Introduction Daily choices: –Affect physical health and wellness Healthcare professionals: –Are responsible to self and clients in behaviors and daily choices Nutritional choices: –Impact health and disease

3. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

4. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Preference Habit Associations Ethnic heritage and regional cuisines Values Social interaction Emotional state Availability, convenience, and economy Age Body weight and image Medical conditions Health and nutrition Food Choices

5. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

6. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 The Nutrients Six classes of nutrients: water, carbohydrates, fats, proteins, vitamins, and minerals –Which ones are essential? Foods must supply these –Which ones are organic? Contain carbon –Which ones are energy-yielding?

7. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 The Nutrients (cont’d.) Six classes of nutrients –Which ones are vitamins? Facilitate the release of energy –Which ones are inorganic? Regulate the release of energy and other roles kCalories: a measure of energy –1000-calorie metric unit: commonly called “calories”

8. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 The Nutrients (cont’d.) kCalories –Carbohydrates and protein: four kcalories of energy per gram –Fat: greater energy density Nine kcalories of energy per gram –Energy nutrients in foods Most foods have a mixture of all three energy- yielding nutrients

9. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 The Nutrients (cont’d.) kCalories: a measure of energy –Energy storage in the body Excess nutrients results in weight gain –Alcohol, not a nutrient Contributes energy; seven kcalories per gram

10. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Nutrient Recommendations Dietary reference intakes –Sets of values to be used as nutrient intake goals by individuals Recommended Dietary Allowances (RDA) Adequate Intakes (AI) –Estimated Average Requirements (EAR) Average requirements for given life stage and gender groups

11. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

12. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Nutrient Recommendations (cont’d.) Dietary reference intakes –Tolerable Upper Intake Levels (UL) Hazardous when consumed in excess –Estimated Energy Requirement (EER) Balance is key –Acceptable Macronutrient Distribution Ranges (AMDR) Healthy ranges of intakes for carbohydrate, fat, and protein

13. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

14. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 National Nutrition Surveys National Nutrition Monitoring program –Coordinates the many nutrition-related activities of various federal agencies Healthy People –Identifies nation’s health priorities; guides policies to promote health/prevent disease –The 2020 objectives (Table 1-2)

15. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Dietary Guidelines and Food Guides Dietary concerns: overnutrition and undernutrition Characteristics of a nutritious diet –Adequacy –Balance –kCalorie control Dietary Guidelines for Americans 2010 recommendations (Table 1-4) –Nutrient density –Moderation –Variety

16. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

17. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Dietary Guidelines and Food Guides (cont’d.) Fitness guidelines –Physical Activity Guidelines for Americans, 2008 (Table 1-5) –American College of Sports Medicine’s Guidelines for Physical Activity (Table 1-6)

18. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Dietary Guidelines and Food Guides (cont’d.) Benefits of physical fitness –Restful sleep, optimal body composition, resistance to colds and other infectious diseases, strong self-image, etc.

19. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Dietary Guidelines and Food Guides (cont’d.) The USDA food patterns (Figure 1-4) –Major food groups: fruits, vegetables, grains, protein foods, and milk and milk products –Oils: not a food group; contribute vitamin E and essential fatty acids

20. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

21. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

22. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

23. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Dietary Guidelines and Food Guides (cont’d.) In general, most people need to eat: –More vegetables, fruits, whole grains, and seafood –Fat-free or low-fat milk and milk products –Less sodium, saturated fat, trans fat, and cholesterol, and fewer refined grains and foods and beverages with solid fats and added sugars

24. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Dietary Guidelines and Food Guides (cont’d.) Healthy eating pattern –Emphasizes nutrient-dense options within each food group What are discretionary kcalories? Estimate portions –Visualize the size of a common object Vegetarian diets are plant-based

25. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

26. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

27. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Food Labels The ingredient list –All packaged foods must list all ingredients on the label in descending order of predominance by weight Nutrition facts panel –Serving sizes –Daily values –Nutrient quantities

28. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

29. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014

30. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014 Food Labels (cont’d.) Claims on labels –Nutrient claims: may be used only if the claims meet FDA definitions Terms used on food labels (Table 1-11) –Health claims on food labels (Table 1-12) –Structure-function claims: do not require FDA authorization

31. Nutrition for Health and Health Care, 5th Edition DeBruyne ■ Pinna © Cengage Learning 2014