1. Nutrition Basics & Terminology
Module 1.1
Nutrition Basics & Terminology
By Jennifer Turley and Joan Thompson
© 2013 Cengage

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

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

4. Terminology 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
Metabolism: the conversion of a substance from one form to another

5. Terminology
Nutrient: Molecular substances that are nourishing or that provide nourishment to cells
Essential:
(1) They are required for survival!
(2) 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. The Six Categories of Nutrients
Can be divided into two classifications:
Macronutrients- Energy (calorie) producing Nutrients Carbohydrates, Fats and Proteins
Micronutrients- Non-energy (no-calorie) producing Nutrients
Vitamins & Minerals
Other essential micro-nutrients:
Water

7. The Six Categories of Nutrients

8. Terminology 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)

9. The Calorie
How do we apply this definition to the energy stored in food?
By using a Bomb Calorimeter

10. Bomb Calorimeter

11. 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 Carbohydrate, Fat and Protein to form ATP

12. Energy Producing Nutrients
Carbohydrates are the High Performance Fuel
Carbs are fast and best for producing ATP
Why they are the preferred source of calories
Fats are the Low Level Fuel
Fats are very slow to produce ATP… less efficient than carbs
Proteins are the building blocks for growth and repair
Only under intense stress does protein provide ATP
Lots of toxic waste is produced when protein is over consumed

13. Terminology
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.

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

15. 1 cup plain yogurt vs. ½ cup vanilla ice cream, both 130 Calories
Nutrient Density
1 cup plain yogurt vs. ½ cup vanilla ice cream, both 130 Calories

16. Nutrient Density
Given the same amount of calories, the French fries and ice cream provide less nutritional value

17. Characteristics of a Proper Diet
Calorie Control: An appropriate amount of Calories are eaten to maintain a healthy body weight *calories eaten = calories burned 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 *different foods provide different amounts of nutrients/ vitamins/ minerals

18. Diet Results Result of a proper diet: Result of a poor diet:
Health: The state of complete physical, mental, and social well-being
Result of a poor diet:
Malnutrition: Impairment of health
resulting from deficiency, toxicity, or
imbalance of nutrient intake or body
utilization
(includes over- and under-nutrition)

19. 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.

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

21. Leading Causes of Death
Diet
Related
Non-Diet
Alcohol
Deaths per 100,000

22. Factors Affecting Longevity
diet, exercise, & other factors
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 a week
20 mins/ 3 times per week

23. Factors Affecting Longevity
diet, exercise, & other factors
3. Other Factors
Smoking or tobacco use is a leading contributor to death of Americans
Habits (lack of sleep, alcohol & drug use, unsafe sex)
Chance (accidents)
Genetics

24. Factors Affecting Food Choices
1. Hunger: The physiological need for food. The physical body sends signals indicating a need for food
2. Satiety: (fullness) The physiological feedback mechanisms that terminate food intake
3. 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

25. Feedback Loop of Hunger

26. Factors Affecting Food Choices
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, the internet 10. Other: Habits, feelings, knowledge, etc.

27. Summary
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 optimally fuel and nourish the body

28. Summary
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