1. Perspectives in Nutrition
4th edition
PowerPoint Slides by
Dana Wu Wassmer, MS, RD
California State University, Sacramento 1

2. What is nutrition? Chapter 1 Perspectives in Nutrition, 4e.
Gordon Wardlaw
(c) The McGraw-Hill Companies, Inc. 2

3. Nutrition is
“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, absorbs, transport, utilizes, and excretes food substances”----The Council on Food and Nutrition of the American Medical Association 3

4. Nutrition and Health Poor diet is a risk factor for chronic diseases
Table 1-2: Ten leading causes of death in the U.S. 4

5. The six classes of nutrients
Fats
Proteins
Vitamins
Minerals
Water 5

6. Sub-group of nutrients
Essential nutrients
Nonessential nutrients
Energy-yielding nutrients
Nutrients for growth, development, and maintenance
Nutrients that keep body running smoothly 6

7. Carbohydrates Compose of C, H, O Basic unit is glucose
Simple and Complex CHO
Energy yielding (4 kcal /gm) 7

8. Lipids Compose of C, H and few O Basic unit is fatty acid
Triglyceride is the major form of lipid
Fats and oils
Monounsaturated Fatty Acids
Polyunsaturated Fatty Acids
Saturated Fatty Acids
Energy yielding (9 kcal /gm) 8

9. Proteins Compose of C, O, H, N Basic unit is amino acid
(9) Essential amino acid
(11) Nonessential amino acid
Energy yielding (4 kcal /gm) 9

10. Vitamins Compose of various elements Vital to life
Needed in tiny amounts
Fat soluble
Water soluble
Yields no energy 10

11. Minerals Inorganic substances Needed in tiny amounts Trace minerals
Major minerals
Yields no energy 11

12. Water Compose of H, O Vital to life
Is a solvent, lubricant, medium for transport, and temperature regulator
Makes up majority of our body
Yields no energy 12

13. Are you what you eat? Nutrient composition of body differs from food
Food provides nutrients for body to function
Nutrients affect your health 13

14. What is a calorie? A measurement of energy
“the amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius” 14

15. Food is measured in kilocalories (kcal)
“Calories” on nutrition label are in kcal 15

16. Energy yielding nutrients
CHO: 4 kcal/gm
Protein: 4 kcal/gm
Fat: 9 kcal/gm
Alcohol: 7kcal/gm
Adjusted for digestibility
Accounts for substances (in food) not available for energy use 16

17. Sample calculation of a nutrition label (Fig. 1-3; see next slide)17

18. Per serving (Fig.1-3) CHO: 15g x 4 kcal/g = 60 kcal
PRO: 3g x 4 kcal/g = 12 kcal
FAT: 1g x 9 kcal/g = 9 kcal
TOTAL: 81 kcal, rounded down to 80

19. Status of Nutritional Health
Desirable
Undernutrition
Depleted nutrient stores
Reduced biochemical functions
Clinical signs and symptoms
Overnutrition
Excess intake
Obesity
Use of vitamin & mineral supplements 18

20. ABCD of Nutritional assessment
Anthropometrics
Biochemical
Clinical
Diet history 19

21. Problems with nutritional assessment
Signs and symptoms are non-specific
Slow progression of disease 20

22. Healthy People 2000
To promote healthy lifestyle and reduce preventable death and disease
Reduce iron-deficient anemia
Reduce the occurrence of stunted growth in infants and children
Lower our fat intake 21

23. Healthy People 2000 Reduce number of obese individuals
Promote and maintain healthy blood cholesterol level
Lower intake of sodium
Promote adequate intake of calcium
Increase intake of complex carbohydrate and dietary fiber 22

24. Healthy People 2000
Increase the number of home delivered meals to the elderly
Encourage breast feeding
Improve nutrition knowledge for public 23

25. What are we eating? 16% of total energy from protein
~2/3 is from animal source
~1/3 is from plant source
50% of total energy from CHO
~50% is from simple sugars
~50% is from starches
34% of total energy from fat
60% is from animal sources
40% is from vegetable sources 24

26. What else are we eating (drinking)?
Alcohol is the third leading contributor of energy intake 25

27. Are we concerned about our nutritional health?
65% are concerned about their fat intake
20% are concerned about their sodium intake
40% think they consume too much kcal 26

28. Current status
Progress made in reducing fat and cholesterol in our diet
We are getting fatter
We are more sedentary
Few eat “5-a-day” 27

29. Why you eat what you eat Early experiences Habits Health reasons
Advertisements
Eating out
Social factors
Economics 28

30. Influences of food choices (Fig. 1-4)29

31. Where to get reliable nutrition information
Accredited University
Hospital dietetics department
Well known health entities (e.g., American Heart Association, American Dietetic Association, etc.)
Registered Dietitian 30

32. Genetics and Nutrition, is there a relationship?
Genes contain information
Genes directs growth, development, maintenance of cell
Genes control expression of individual traits
Genes control susceptibility to diseases 31

33. Nutrition, genetics and chronic diseases
Heart disease
Hypertension
Obesity
Diabetes
Cancer
Osteoporosis 32

34. Assessing your disease potential
Family medical history
Your risk increases if you have more relatives with diseases
Your risk increases if relationship to relative(s) is closer 33

35. Solutions(?)
Gene therapy
Nutrition therapy 34

36. Nutrition and Aging Aging is unavoidable
Success depends on choices made
Goal: live long and illness-free 35

37. Promote health and prevent disease
Eat a healthful diet
Drink plenty of fluids
Exercise
Don’t smoke
Limit alcohol intake
Get adequate sleep
Limit stress
Visit your doctor regularly 36

38. The End