1. Current Topics in Human Nutrition
Kinesiology 110
Current Topics in Human Nutrition
Instructor : Ryan Dill
office K8629
hours : Tuesday

2. Course Goals
This course is designed as an introduction to Human nutrition, emphasizing contemporary topics related to health.
We will consider what we require in our diets and the scientific reasons that make each component important.
We will consider what can happen when nutrition is neglected, and who is at risk.

3. Course Goals
We will develop an understanding of nutrient needs, which will allow us to improve our diets, and the diets of those around us in life.
Nutrition has very long term benefits and complications. What seems adequate now may have severe repercussions later in life.

4. Course Content
This course will follow the textbook Contemporary Nutrition Wardlaw 2000
You are responsible for the material within the text unless it is noted as an omission during class.
Lectures will emphasize material from the text, which should help you focus for examinations.

5. Course Content
The text is well designed, with recommended learning aids throughout and at the conclusion of each chapter.
Tutorials will be discussion oriented or designed around these suggested exercises.

6. Grading System Tutorial Quizzes Dietary Self Assessment Midterm Exam
2 * 5 %
Dietary Self Assessment
2 * 15 %
Midterm Exam
25 %
Final Exam
35 %

7. Chapter 1 What you eat and Why
Lecture Outline
Overview of the Study of Nutrition
Nutrients and their roles in the body
American Nutrition profile
Influences on food preferences
Development of Food Habits
Physiological changes with diet

8. Poor Diet ? Significant risk factor for the leading causes of death.
Heart disease
Stroke
Hypertension
Diabetes
Cancer
two thirds of all deaths in North America

9. Poor Diet ? Lack of nutrients - deficiencies low calcium low iron
low bone density
osteoporosis and increased fractures
low iron
anemia
excess alcohol
liver cirrhosis

10. What is Nutrition ? Science of food,
the nutrients and the substances therein,
there action, interaction and balance in relation to health and disease
and the process by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances.

11. Food vs. Nutrient
Food - provides the energy and materials needed to build and maintain all body cells.
Nutrients - the nourishing substances we must obtain from food.

12. Essential Nutrients Definition
Emission from the diet must lead to a decline in certain aspects of health.
If restored to diet before permanent damage occurs, loses of health should be recovered.

13. Classes of Nutrients Six Classes 45 Essential Nutrients Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Water
45 Essential Nutrients

14. 3 Nutrient Groups Provide Energy Provide for Growth and Development
carbohydrates, proteins, lipids
calorie - heat energy needed to raise one gram of water by one degree Celsius. (1 kcal = 1000 cal).
Food labels use cal in place of kcal
Provide for Growth and Development
proteins, lipids, vitamins, minerals, water
Regulate Body Process

15. Carbohydrates Major source of fuel (4 kcal/gram)
Carbon, Hydrogen and Oxygen
Simple sugars - glucose
Complex sugars
storage forms - links between simple sugars (g-g-g-g-g-g)
Starch (potatoes, rice)
Dietary Fiber (un-digestible)

16. Lipids Concentrated fuel (9 kcal / g) Fats (solid) and Oils (liquid)
Triglycerides are major form
Fatty acids are the basic structural unit
Do not dissolve in water
Saturated - generally solid, animal derived
Unsaturated - generally liquid, plant derived
essential nutrients - omega 3 and 6

17. Proteins Major component of Body Structure Energy (4 kcal / g)
muscle, bone, enzymes, hormones
Energy (4 kcal / g)
Amino Acid is structural unit
20 types, 9 are essential
Typical consumption is 1.5 to 2 times dietary need
excess is used for energy or stored as carbohydrate or FAT

18. Vitamins and Minerals Needed in small amounts
not a direct source of energy
high potential for toxicity
balanced diet can easily supply all vitamins and minerals
should not rely on supplements

19. Vitamins Essential - carbon containing substances (Organic)
Enable many chemical reactions to occur in body
13 kinds
4 fat soluble A, D, E and K
potential for toxic build up
9 water soluble
easily excreted, but can be destroyed by cooking

20. Minerals Inorganic ions Not a source of energy
Role in facilitating metabolism
eg. Iron in oxygen transport
Sodium in nerve conduction and muscle contraction
Make up structure of body and components of blood stream
eg. Calcium in bones

21. Water Nourishes body in many vital ways
dissolves substances
lubricates joints
provides a means of transport
body is 60% water, need almost 2 L per day
not a source of energy

22. Are you What you Eat ?
The amount of nutrients your body needs varies widely from one nutrient to another.
.5 Kg of energy food
2.5 Kg of water
mg of vitamins and minerals
Your structure is determined by genetic blueprint, you are not what you eat, but it is the raw material.

23. Energy for Body Function
Carbohydrates, Fats, and Protein
energy in Carbon-Hydrogen bonds
Harnessed by Plants from Suns energy
Used to:
Build compounds
Perform muscular movements
promote nerve transmission
maintain ion balance in cells

24. Typical Diet Protein 16%, Carbohydrates 50% Fats 33% Recommend
P(15%), C(55-60%), F(25-30%)
Problems
reduced activity, increased calories
obesity, health risks
low vegetable and fruit intake
major source of vitamins and minerals

25. What drives us to eat?
A complexity of factors influence eating
Hunger - physiological drive to find and eat food
Appetite - primarily psychological influences encouraging us to find and eat food - often in absence of hunger
Satiety - state in which there is no longer a desire to eat
Hypothalamus - portion of brain that regulates satiety
blood glucose, bulk, hormones

26. Early Experiences with Food
Food preferences begin in early life
influenced by parents, peers and the people and places we are exposed to through life
Often limited by parental exposure to simple foods
Perseverance is important with children
bitter often more nutritious foods in favor of sweet and salty easy choices

27. Health and Food Choice Approximately half of people consider nutrition
health conscious, active and well educated middle class
obstacles are habit and preference for high fat and salt
increased options with food manufacturers taping into health market

28. Advertising and Food Choice
Major influence on selection
brand names predominate
major investment in advertising, packaging and product placement

29. Eating Out for Health? 45 % of food dollars spent eating out
mainly driven by convenience
new market of healthy options needs support
high fat and salt options predominate
must make very careful choices eating out

30. Social Factors and Food Choice
Strong influence
Time crunch has led to prepackaged foods and quick service restaurants
decrease in time devoted to cooking
more meal skipping (snacks)
skip breakfast (v. important)
eating is social, should be enjoyable and relaxing

31. Economics and Food Choice
Only slight influence in North America
Very low percentage of income spent on food here compared to India, China, and Africa
as income increases, diet often gets worse

32. Improving Diets Large variety of foods available
information on needs also well publicized
much better diet is available to us, depends on CHOICE