1. Nutrients and Nutrition
Visualizing
Nutrition
Everyday Choices
Mary Grosvenor • Lori Smolin
Nutrients and Nutrition

2. The Nutrients in Foods
There are six nutrient classes - water, carbohydrate, fat, protein, vitamins, and minerals
Carbohydrate, fat, protein, and vitamins are organic
Water and minerals - are non-organic nutrient classes.
Energy is derived from carbohydrates, fats and proteins
Non-Energy nutrient classes are water, vitamins, and minerals
Notice that not all organic nutrient classes provide energy.

3. The Nutrients in Foods Vitamins and Minerals do not supply energy.
These are used to regulate many (most) bodily functions
Vitamins are divided into two classes, fat soluble (A, D, E, and K) and water soluble (B vitamins and C).
Minerals also perform many regulatory functions in the body – Structural and functional role.
Water, a crucial nutrient, comprises about 60% of body weight.
Water acts as a medium for all cellular activity.
About two to three quarts (liters) of water are lost, and must be replaced, daily.

4. The Nutrients in Foods The energy nutrients provide calories.
In physical science, a calorie is the amount of heat (energy) required to raise one (1) gram of water one (1) degree Celsius.
In nutrition, what we often call a calorie is really a kilocalorie (kcal).
The energy from foods is used to perform work (internal or external) or to generate heat.
Excess energy is stored as fat.

5. The Field of Nutrition
Understanding the impact food has on our bodies by examining research in chemistry, physics, biology, biochemistry, genetics, immunology
Nutrition-related fields include psychology, anthropology, epidemiology, geography, agriculture, ethics, economics, sociology, and philosophy

6. The Field of Nutrition
Nutrition: The study of foods, their nutrients and other chemical components, their actions and interactions in the body, and their influence on health and disease.
About Nutrition:
Newcomer on the scientific block
Scientific discoveries of nutrients have mainly occurred in past one hundred years
Billions of dollars spent each year to investigate the many aspects of nutrition

7. Nutrition and Health Promotion
It is the relationship between food and the body.
The study of what happens to health, development, and performance when the body receives too few, too many or the wrong balance of nutrients.
Complete food should contain all nutrients without an excess of calories.
Many of the leading causes of death have been linked to diet.
Increasing problem of overweight and obesity seen among Americans of all ages.
The U.S. Department of Health and Human Services' Healthy People 2010 Initiative provides objectives for reducing disease risk through diet.

8. Food and Human Health Roles of nutrients in the body.
   Ways food affects health.
Personal life choices that affect health.
Energy and non-energy nutrients.
   Ways that food conveys satisfaction—physical
and emotional.
   Characteristics of a healthy diet.
   Cultural traditions and social values affect food
choices.
   Public health initiatives in the United States and
research processes used to support public health
information.

9. Understanding Our Food Choices
It is estimated that the human body will dispose of approximately 50 tons of food by the age of 65 years
Individual food choices are as many and varied as the individuals themselves
Several factors are involved in the selection of food:
Advertising, personal preference, habit or cultural tradition, social pressure, values or personal beliefs, availability, economy, convenience, psychological benefits, or nutritional value

10. Planning a Nutritious Diet
Components of a nutritious diet include:
Adequacy.  The diet is adequate to replace nutrients lost each day.
Balance.  It has enough of each nutrient, but it does not contain too much.
Calorie Control.  Portions are controlled to control calorie intake.
Moderation.  All foods are allowed.  The portion size and how often foods are offered is most important.
Variety.  A variety of foods from all food groups are selected.

11. Nutrition Pyramid
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12. The Nutrients in Foods
Nutrients: substances obtained from food and used in the body to promote growth, maintenance, and repair.
Essential nutrients: nutrients that must be obtained from food because the body cannot make them for itself.
Nonessential nutrients: nutrients that the body needs, but is able to make in sufficient quantities when needed; do not need to be obtained from food.
© 2007 Thomson - Wadsworth

13. The Nutrients in Foods The Energy-Yielding Nutrients: Carbohydrate Fat
Protein
Energy: the capacity to do work, such as moving or heating something.
Calorie: the unit used to measure energy
Alcohol is a nonessential nutrient but it does contain calories
© 2007 Thomson - Wadsworth

14. The ABCs of Eating for Health
Nutrient Dense: refers to a food that supplies large amounts of nutrients relative to the number of calories it contains.
The higher the level of nutrients and the fewer the number of calories, the more nutrient dense the food is.
© 2007 Thomson - Wadsworth

15. Nutrient Recommendations
Dietary Reference Intakes (DRI): a set of reference values for energy and nutrients that can be used for planning and assessing diets for healthy people.
Established by a committee of nutrition experts selected by the National Academy of Sciences (NAS)
Based on latest scientific evidence regarding diet and health
The first set was called the Recommended Dietary Allowances (RDA); first published in 1941; revised ten times
The series of DRI reports have been published since 1997
© 2007 Thomson - Wadsworth

16. Nutrient Recommendations
Estimated Average Requirements (EAR)
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI),
Tolerable Upper Intake Levels (UL)
Estimated Energy Requirements (EER)
Acceptable Macronutrient Distribution Ranges (AMDR)
© 2007 Thomson - Wadsworth

17. Nutrient Recommendations
Requirement: the minimum amount of a nutrient that will prevent the development of deficiency symptoms.
Requirements differ from the RDA and AI, which include a substantial margin of safety to cover the requirements of different individuals.
© 2007 Thomson - Wadsworth

18. The Correct View of the DRI
© 2007 Thomson - Wadsworth

19. DRI Terms
Estimated Average Requirement (EAR): the amount of a nutrient that is estimated to meet the requirement for the nutrient in half of the people of a specific age and gender.
The EAR is used in setting the RDA.
Recommended Dietary Allowance (RDA): the average daily amount of a nutrient that is sufficient to meet the nutrient needs of nearly all (97–98%) healthy individuals of a specific age and gender.
Adequate Intake (AI): the average amount of a nutrient that appears to be adequate for individuals when there is not sufficient scientific research to calculate an RDA.
The AI exceeds the EAR and possibly the RDA.
© 2007 Thomson - Wadsworth

20. DRI Terms
Estimated Energy Requirement: (EER): the average calorie intake that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity, consistent with good health.
Acceptable Macronutrient Distribution Range (AMDR): a range of intakes for a particular energy source (carbohydrates, fat, protein) that is associated with a reduced risk of chronic disease while providing adequate intakes of essential nutrients.
© 2007 Thomson - Wadsworth

21. DRI Terms
Tolerable Upper Intake Level (UL): the maximum amount of a nutrient that is unlikely to pose any risk of adverse health effects to most healthy people.
The UL is not intended to be a recommended level of intake.
The need for setting UL is the result of more and more people using large doses of nutrient supplements and the increasing availability of fortified foods.
UL tables are located inside the cover of the textbook.
© 2007 Thomson - Wadsworth

22. Nutrient Recommendations
Fortified Foods: foods to which nutrients have been added, either because they were not already present or present in insignificant amounts.
Examples: margarine with added vitamin A,
milk with added vitamin D,
certain brands of orange juice with added calcium,
breakfast cereals with added nutrients and non-nutrients.
© 2007 Thomson - Wadsworth

23. Nutrient Recommendations
© 2007 Thomson - Wadsworth

25. A Primer on Fats
Triglycerides (try-GLISS-er-ides): the major class of dietary lipids, including fats and oils.
Phospholipid (FOSS-foh-LIP-ids): a lipid similar to a triglyceride but containing phosphorus; one of the three main classes of lipids.
Sterols (STEER-alls): lipids with a structure similar to that of cholesterol; one of the three main classes of lipids.
Cholesterol (koh-LESS-ter-all): one of the sterols, manufactured in the body for a variety of purposes.