1. Introduction to Human Nutrition

2. Real Hope for Haiti – Clinic for Malnourished Children

3. Nutritional Goals
Quality intake that allows you to function at your best and promotes health.
Intake that provides adequate levels of each nutrient
Quantity of intake that promotes a healthy body weight.

4. Nutrition Defined
Nutrition – the science that links foods to health and disease
Study processes by which nutrients are
Ingested
Digested
Absorbed
Transported
Metabolized
Excreted

5. What’s Considered Food?
Foods contain nutrients and are derived from plant or animal sources
Nutrients – substances in foods that are needed for growth and maintenance of a heathy body
~ 40 nutrients identified at this time

6. Essential Nutrients To be classified as an essential nutrient:
The biological function of nutrient is known
Omission from the diet leads to a decline in a biological function
Return of the nutrient before permanent damage is done restores the biological function

7. Classifying Nutrients
Essential nutrients – another way to think about…
nutrients the body either cannot make or cannot make enough of to maintain health
These nutrients must be obtained from foods (ingested in some manner)
Examples:
Vitamins
Calcium, iron, and other minerals
Some of the amino acids

8. Classifying Nutrients
Nonessential nutrients – body can make from other nutrients ingested
 Examples:
Cholesterol
Some amino acids

9. Classifying Nutrients
There are 6 Classes of Nutrients
1. Carbohydrates
2. Lipids (fats)
3. Proteins
4. Vitamins
5. Minerals
6. Water

10. Body Composition

11. Describing the Nutrients
There are several ways to classify the 6 classes of nutrients.
Essential or nonessential
Organic or inorganic
Macronutrient or micronutrient
Energy yielding or not
Promote growth, development, maintenance
Regulate body functions

12. Classifying Nutrients by Composition
Organic nutrients - contain carbon
Carbohydrates
Lipids
Proteins
Vitamins
Inorganic nutrients - do not contain carbon
Minerals
Water

13. Quantity Needed Macronutrients: need in relatively large amounts
Carbohydrates, lipids, proteins
Micronutrients: need in relatively small amounts
All other nutrients

14. Classifying Nutrients
Energy-yielding nutrients (3):
Carbohydrates
Fats (lipids)
Proteins

15. Nutrients 1. Carbohydrates: C, H, O 4 kcal/gram
Body’s primary source of energy
Use as glucose
Glucose is the brain’s only source of energy
Carbohydrate stores are limited ~12-24 hours (in liver and muscle)

16. Classes of Carbohydrates
Simple sugars
Monosaccharides and disaccharides
Complex carbohydrates
Starch
Fibers – cannot be digested, pass through system

17. Carbohydrate rich foods?
Simple
Complex
Fiber

18. Lipids 2. Lipids – fats and oils: C, H, O 9 kcal/gram
Body’s alternate source of energy
Use fat along with glucose as an energy source most of the time
Stores are unlimited

19. Types of Lipids Fats Oils Solids at room temperature
Mostly animal sources
Animal sources of fats contain the lipid cholesterol
Associated with health issues
Oils
Liquids at room temperature
Plant sources, fish oils
Contain essential fatty acids

20. Other Lipids Cholesterol Trans fats Non-essential nutrient
Animal sources only
Associated with cardiovascular disease
Trans fats
Made when unsaturated oils are processed
Hydrogenation reaction makes trans fats
Associated with health issues

21. Lipid Rich Foods?

22. Proteins Proteins: C, H, O, N, S Primary function is structural
Muscles, bones, hair, antibodies, hemoglobin, enzymes…..
4 kcal/gram (same as _______)
Body’s least desirable source of energy
Protein is used for energy only when carbohydrate is NOT available as an energy source.

23. Classes of Proteins Proteins are made of ~20 amino acids
9 of these are essential
Complete proteins – contain all 9 essential amino acids
Incomplete proteins – lacking one of more essential amino acids

24. Protein Rich Foods? Animal proteins Plant Proteins
Source of complete protein
Meat, poultry, fish, eggs, dairy
Plant Proteins
Source of incomplete protein
Grains, beans (legumes), nuts, seeds, some vegatables

25. 6 Classes of Nutrients Carbohydrates Lipids (fats and oils) Proteins
Vitamins
Minerals
Water

26. Vitamins Essential Organic, micronutrient
Not energy-yielding (no calories)
2 classes of vitamins:
water-soluble
fat-soluble

27. Minerals Essential Inorganic, micronutrient Not energy-yielding
Major minerals: eg..Ca, P, Na
Trace minerals: eg…Fe, Zn
Not energy-yielding
Indestructible, can be lost in cooking water
Structural functions, some are electrolytes – play role in muscle and nerve function

28. Water Water (H2O) Essential Organic or inorganic? Noncaloric
We are ~60% water

29. Not everyone has access to clean water

30. Other Components of Foods
Phytochemicals – chemicals found in plants that are associated with health
Not considered essential nutrients
See page 14

31. Energy-Yielding Non-nutrient
Alcohol – 7 kcal/gram
Not an essential nutrient because it does not have any required functions in the body

32. A little more on energy Where does the energy come from?
Measure energy in kilocalories in U.S.
What most think of as a “calorie” is really a kilocalorie
Kcal = amount of energy needed to raise the temperature of 1 kg of water by 10C
Measure energy in kilojoules (kJ) in most other countries

33. Energy in the Body
The body uses the energy yielding nutrients to fuel all activities
All energy yielding nutrients are “caloric”.
If more energy is ingested than is needed to fuel body activities the extra energy is stored as _________ and ________ occurs.

34. Energy-Yielding Nutrients

35. Evaluating a Food Label
_____ grams carbohydrate
_____ grams fat
_____ grams protein
TOTAL KCAL: ____________

36. Diet and Health Diet - the foods one consumes
The quality of your daily diet affects the risk of chronic diseases
Meaning…..The food choices you make daily have a cumulative impact on your health

37. Nutrition and Health
Chronic health issues associated with diet include:
Heart disease
Hypertension
Obesity
Type II Diabetes
Osteoporosis

38. Improving your Health
Goal is to reduce the number of risk factors that are in your control
Risk factor = something that statistically increases the incidence of a disease
Risk factors may not be the cause of the disease

39. Leading Causes Death - U.S. (2014)
Heart disease: 614,348
Cancer: 591,699
Chronic lower respiratory diseases: 147,101
Accidents (unintentional injuries): 136,053
Stroke (cerebrovascular diseases): 133,103
Alzheimer's disease: 93,541
Diabetes: 76,488
Influenza and pneumonia: 55,227
Kidney disease: 48,146
Intentional self-harm (suicide): 42,773

40. Obesity in the United States
Obesity plays a role in chronic health issues
Diabetes
Heart disease
Stroke
Hypertension
Some cancers
High cholesterol

41. Obesity in the U.S. (2015)

42. Improving Health Risk factors you cannot control: Age Gender
Genetics (family history)
Ethnicity

43. Improving Health Risk factors in your control: Smoking Alcohol intake
Over-consumption of calories
Physical inactivity
Poor quality diet

44. Healthy People 2020 Focuses on: Healthy eating patterns
Healthy physical activity patterns
Healthy weight

45. Healthy People 2020 Americans with a healthful diet:
Consume a variety of nutrient-dense foods within and across the food groups, especially:
whole grains, fruits, vegetables, low-fat or fat-free milk or milk products, and lean meats and other protein sources.

46. Healthy People 2020 Americans with a healthful diet:
Limit the intake of saturated and trans fats, cholesterol, added sugars, sodium (salt), and alcohol.

47. Food Choices Small group exercise
What influences your food choices each day?
Why do you eat what you eat?
Get into groups of ~4 and make a list of what impacts your food choices most days.