1. An Introduction to Nutrition

2. Nutrition in Your Life Nutrition
The science of foods and the substances they contain
Nutrients
Include most biomolecules, vitamins, and minerals
Required for synthesis of new molecules
Required for energy for maintenance, growth, and repair
Obtained through food
Water is considered a nutrient
Levels regulated during and following meals

3. Categories of nutrients
Macronutrients
Must be consumed in relatively large quantities
Needed in daily amounts
All are organic molecules
Micronutrients
Must be consumed in relatively small quantities
Vitamins and minerals
Essential
Must be obtain and absorbed via digestive system from diet
Nonessential
Provided by biochemical processes of body
Not required in diet

4. Nutrition in Your Life Food Derived from plant or animal sources
Provide energy and nutrients
Used by the body for maintenance, growth, and repair

5. Nutrition in Your Life Diet The foods one consumes
The quality of which affects the risk of chronic diseases

6. Food Choices Personal preference Habit Ethnic heritage or tradition
Social interactions
Availability, convenience, economy

7. Food Choices Positive and negative associations Emotional comfort
Recommended daily allowance (RDA)
Amount of each nutrient that must be obtained each day
Established values for nutrients set by federal agencies
Originally established by Food and Nutrition Board
Reviewed and updated periodically
Used for food planning, food labeling, education, etc.
In the future your RDA could be based on your genetic makeup
Positive and negative associations
Emotional comfort
Values
Body weight and image

8. Food Choices Nutrition and health benefits Functional foods
Provide health benefits beyond their nutrient contributions
Ex. Whole foods, fortified foods

9. The Nutrients
Energy defined
Nutrient defined

10. The Nutrients Composition of foods Six classes of nutrients
Nonnutrients

11. Body Composition

12. Carbohydrates Structurally classified as
Monosaccharides
Disaccharides
Polysaccharides
When describing dietary sources, classified as
Sugars
Starch
Fiber

13. Carbohydrates Sugars Include monosaccharides Glucose Fructose
Galactose
Include disaccharides
Sucrose (e.g., table sugar, syrup, fruits)
Lactose (e.g., milk sugar)
Maltose (e.g. found in cereals)
Other sugars
Dextrose, brown sugar, honey, molasses, etc.
Starch
Polysaccharide polymer of glucose molecules found in certain foods
E.g., tubers, grains, beans and peas
Refined starches sometimes added as thickeners, stabilizers
E.g., cornstarch
Fiber
Includes fibrous molecules of both plants and animals
Cannot be chemically digested and absorbed by GI tract
Sources
Lentils, peas, beans, whole grains, oatmeal, berries, nuts

14. The Nutrients Chemical composition of nutrients
Inorganic vs. Organic nutrients

15. The Nutrients
Inorganic nutrients
Minerals
Water

16. The Nutrients
Organic nutrients
Carbohydrates
Lipids
Proteins
Vitamins

17. The Nutrients
Essential nutrients
Macronutrients vs. micronutrients

18. Energy-Yielding Nutrients
Energy from foods
Energy density

19. Energy Density

20. Energy-Yielding Nutrients
Energy in the body
Energy for activity
Stored energy
Other roles of energy-yielding nutrients

21. Vitamins Organic Not energy-yielding Essential
Water-soluble vs. fat-soluble
Vulnerable to destruction

22. Minerals
Inorganic
Not energy-yielding
Essential
Indestructible

23. Vitamins Vitamins Fat-soluble vitamins
Organic molecules required for normal metabolism
Present in only small amounts in food
Water-soluble or fat-soluble
Essential or nonessential
Water-soluble vitamins
Dissolve in water
B vitamins and vitamin C
Easily absorbed into blood from digestive tract
Excess excreted in urine
Some coenzymes assist with normal enzyme function
Fat-soluble vitamins
Dissolve in fat
Vitamins A, D, E, and K
Absorbed from GI tract within micelles
Excess stored in fat
May become toxic if taken in excess
Functions
Vitamin A, precursor of visual pigment retinal
Vitamin D, forms calcitriol, increases calcium absorption from GI tract
Vitamin E, stabilizes and prevents damage to cell membranes
Vitamin K, required for synthesis of blood clotting proteins

24. Water
Inorganic
Not energy-yielding
Essential

25. The Science of Nutrition
Human genome
Nutritional genomics

26. Nutrition Research The Scientific Method Hypothesis vs. Theory
Experimental group vs. control group
Randomization
Sample size

27. Dietary Reference Intakes
Estimated Average Requirements
Recommended Dietary Allowances
Adequate Intakes
Tolerable Upper Limits

28. DRI

29. Energy Recommendations
Estimated Energy Requirement
Acceptable Macronutrient Distribution Ranges
Carbohydrate: 45% - 65%
Fat: 20% - 35%
Protein: 10% - 35%

30. Energy Recommendations

31. Using Nutrient Recommendations
Estimates of energy & nutrient intakes apply to healthy people
Recommendations are NOT minimum requirements
Recommendations are NOT optimal for all people
Recommendations should be met by consuming a varied diet
Recommendations apply to average daily intakes

32. Nutrition Assessment
Malnutrition
Undernutrition vs. overnutrition

34. Diet and Health

35. Nutrition Information and Misinformation
Not everything on the Internet is true!!
Determination of the reliability of a website
Not everything on the news is accurately reported!!

36. Nutrition Information and Misinformation
American Dietetic Association (ADA)
Registered dietitian (RD)
Dietetic technician, registered (DTR)

37. Nutrition Information and Misinformation
Finding credible information
Professional health organizations
Professional journals