1. Nutrition Basics and Terminology
By Jennifer Turley and Joan Thompson
© 2016 Cengage

2. Presentation Overview
Terminology
Introduction Nutrients & Calories
Characteristics of a sound diet
Results of a sound diet
Health & Malnutrition
Factors affecting longevity & food choices

3. Terminology, Part 1
Diet: The kind and amount of food consumed each day.
Food: Anything that nourishes the body.
Nourish: To keep alive.

4. Terminology, Part 2 Nutrition: The study of how food keeps us alive.
Includes the ingestion, digestion, absorption, assimilation, and excretion of food.
Nutritional Sciences: The study of nutrition including dietary components and metabolism.

5. Terminology, Part 3
Nutrient: Molecular substances that are nourishing or that provide nourishment to cells and thus every multicellular component of the human organism.
Essential: The body cannot make these nutrients, they must be consumed. Without an intake, specific deficiency signs and symptom occur.
Nonessential: The body can make these nutrients. Without an intake, nutritional deficiency signs and symptom do not occur.
Energy-Producing: Produces Calories when metabolized by the body.
Non-Energy-Producing: Do not provide Calories but have other important functions.

6. Molecules to Cells to Organisms in the Order of Life
Nutrients are molecules
That function in cells
Cells divide
Multicellular organisms
They are individually alive

7. Overview of the Nutrients
Table Description: Overview of nutrients and some fundamental elements contained within each nutrient. The elements being considered are Oxygen, Carbon, Hydrogen and Nitrogen, with some minerals given consideration as well
* Some B vitamins contain Nitrogen

8. The Six Categories of Nutrients
Can be divided into two categories:
Energy-Producing Nutrients (Macronutrients)
Carbohydrates, Fats, and Proteins
Provide Calories
Essential Non-Energy-Producing-Nutrients
Are non-caloric
Vitamins & Minerals (Micronutrients)
Water

9. Terminology, Part 4 The Kilocalorie (Calorie):
The unit used to measure energy.
It is the amount of heat energy required to raise one kilogram of water one degree Celsius (C) from 36o-37oC (actually a kilocalorie, Kcal or Calorie denoted with a capital “C”).

10. Energy-Producing Nutrients
Carbohydrates* provide 4 Calories per gram
Proteins provide 4 Calories per gram
Fats provide 9 Calories per gram
Alcohol provides 7 Calories per gram
* Fiber is a non-caloric carbohydrate

11. The Kilocalorie (Calorie)
How do we apply this definition to the energy applied to food?
By using a Bomb Calorimeter.

12. Bomb Calorimeter

13. Energy Production in the Body
The ultimate fuel used in the body is a chemical called ATP
ATP = Adenosine Tri-Phosphate
We capture the chemical energy between the carbon-carbon bonds in digestible Carbohydrates, Fats and Proteins to form ATP

14. Nicknames: Energy-Producing Nutrients
Carbohydrates are the High Performance Fuel
Carbs are fast and best at making ATP
Fats are the Low Level Fuel
Fats are very slow to produce ATP
Proteins are the building blocks for growth and repair
Only under intense stress does protein provide ATP
Loads of toxic waste is produced when protein is over consumed

15. The Non-Energy-Producing (non-caloric) Nutrients
What does Non-Energy-Producing (non-caloric) mean?
No ability to generate ATP
No Calorie value
Some non-caloric nutrients can be essential for the body
Physiological failure or death occurs if the nutrient is withheld from the diet

16. To fuel and nourish the body optimally
The Goal of Eating
To fuel and nourish the body optimally

17. Terminology, Part 5
Food keeps us alive by providing Calories (energy) and Nutrients. The relationship between Calories and Nutrients is called:
Nutrient Density: Refers to the amount of nutrients provided relative to the number of Calories. Foods with high nutrient density are nutritious.

18. Nutrient Density, Part 1
1 Large Potato versus 1 Small Order Fast Food Fries, both 210 Calories
Values shown are % DRI for a moderately active adult woman

19. 1 cup plain yogurt vs ½ cup vanilla ice cream, both 130 Calories
Nutrient Density, Part 2
1 cup plain yogurt vs ½ cup vanilla ice cream, both 130 Calories

20. Nutrient Density, Part 3
Given the same amount of Calories, the French fries and ice cream provide less nutritional value.

21. Characteristics of a Sound Diet
Calorie Control: An appropriate amount of Calories are eaten to maintain a healthy body weight.
Adequacy: Essential nutrients, fiber, and energy (Calories) are present in the diet.
Balance: Food types complement one another in the diet. Not any one nutrient or food type is overbearing.
Moderation: The diet does not contain an excess of unwanted substances.
Variety: Different foods are used for the same purpose in the diet.

22. Diet Results Result of a sound diet:
Health: The state of complete physical, mental, and social well-being; not just the absence of infirmity.
Result of a poor diet:
Malnutrition: Impairment of health resulting from deficiency, toxicity, or imbalance of nutrient intake or body utilization (includes over-nutrition and under-nutrition).

23. Health Philosophical Statement about Health
Healthy lifestyle behaviors promote health, & unhealthy lifestyle behaviors promote disease. Over long periods of time the health consequences can be realized. Therefore, even though a person may be “disease-free” at the moment, a person that lives an unhealthy lifestyle should not be labeled as a “healthy” person.

24. Factors Affecting Longevity, Part 1
Diet, exercise, & other factors
1. Diet
Poor diets promote degenerative diseases/conditions: such as, cancer, heart disease, osteoporosis, diabetes, & obesity.
Dietary factors like Fat, Sugar, Fiber, Sodium, Alcohol, & Calcium, function in the disease process.

25. Leading Causes of Death

26. Factors Affecting Longevity, Part 2
2. Exercise (Physical Activity)
Promotes health by positively influencing body weight/composition, metabolism, bone density, cognitive function, blood pressure, blood cholesterol, and the cardiovascular system.
Strive for 60 minutes each day.

27. Factors Affecting Longevity, Part 3
3. Other Factors
Smoking or tobacco use is a leading contributor to death of Americans
Habits (inadequate sleep, alcohol & drug use, unsafe sex)
Chance (accidents)
Genetics

28. Factors Affecting Food Choices, Part 1
Hunger: The Physiological need for food. The physical body sends signals indicating a need for food.
Satiety: The Physiological feedback mechanisms that terminate food intake.
Appetite: The Psychological desire for food. The brain sends signals indicating a desire for food because of sensory input like seeing, smelling, or thinking about food.

29. Factors Affecting Hunger, Appetite and Satiety

30. Factors Affecting Food Choices, Part 2
4. Personal Preferences: The food likes and dislikes of an individual.
5. Availability: Food supply, geographical area, climate, soil.
6. Economics: Social status and income.
7. Social Factors: Family, friends, holidays, celebrations, etc.
8. Cultural Traditions: Beliefs, values, customs.
9. Advertising: TV, radio, magazines, newspaper.
10. Other: Habits, feelings, knowledge, etc.

31. Some Summary Points, Part 1
Diet is the collection of food consumed by an individual within a 24 hour period.
Food nourishes the body, it contains nutrients that can be essential, nonessential, caloric, or non-caloric.
Nutrition is the study of how food nourishes and affects body function throughout the day and health over several years.
The goal of eating should be to fuel and nourish the body optimally.

32. Some Summary Points, Part 2
It is important to consume a healthy diet in order to promote health and prevent chronic disease.
There are many factors affecting food choice.
References for this presentation are the same as those for this topic found in module 1 of the textbook