1. An Overview of Nutrition

2. Terminology nutrition
the science of foods and the substances they contain
food
derived from plant or animal sources
provide energy and nutrients used by the body for maintenance, growth, and repair
diet
food that one consumes
quality of ones diet affect the risk of chronic diseases

3. Food Choices personal preference taste habit PB and honey
ethnic heritage or tradition
eat what you grew up with
social interactions
eating with friends and family

4. Food Choices availability, convenience, economy quick, easy, cheap??
positive and negative associations
happy vs. gross
emotional comfort
boredom, depression, anxiety
values
religious beliefs, environmental concerns, political views, moral issues

5. Food Choices body weight and image nutrition and health benefits
functional foods
provide health benefits beyond their nutrient contributions
whole foods, fortified foods

6. The Nutrients energy: the capacity to do work
nutrient: chemical substance obtained from food and used in the body to
provide energy
support growth
body maintenance
body repair

7. The Nutrients composition of foods six classes of nutrients water
carbohydrates
lipids
proteins
vitamins
minerals

8. Nutrients nonnutrients fibers phytochemicals pigments additives
alcohols
others

9. The Nutrients chemical composition of nutrients inorganic nutrients
minerals
water
organic nutrients
carbohydrates
lipids
proteins
vitamins

10. The Nutrients

11. The Nutrients
essential nutrients
nutrients that foods must supply

12. Energy Yielding Nutrients
nutrients that break down to yield energy for the body to use
3 organic nutrients
carbohydrates
fat
protein

13. Measuring Energy measured in kCalories (kilocalorie)
in popular literature it is abbreviated as calories
thus a 50 calorie carrot is actually 50 kCalories

14. Energy from Food
amount of energy gained is dependent on the quantity of carbs, fats or protein the food contains
carbohydrate = 4kcal/g
fat = 9kcal/g
protein = 4 kcal/g
energy density is the measure of energy a food provides relative to he amount of food
fat has a higher energy density than either protein or carbohydrates

15. Energy Density

16. Energy in the Body body uses energy yielding nutrients
energy from food supports every activity the body does
energy not used is stored
usually as body fat
not enough energy results in < energy stores and weight loss

17. Energy Yielding Nutrients
in addition to providing energy they provide
materials for building tissue
regulate many activities

18. Non Energy Nutrients water, vitamins and minerals do not yield energy
aid in the release of energy
13 essential vitamins
only can function if intact

19. Non Energy Nutrients minerals
found in bone, teeth, and some body fluids
16 essential minerals
they are indestructible, but can be bound
interfere with body’s absorption
can be lost during food refining processes

20. Non Energy Nutrients water absolutely essential for life
most all body activities involve water

21. The Science of Nutrition
study of nutrients and how the body handles them
nutritional research
follows the scientific method

22. Nutritional Research important considerations controls sample size
placebo effects
blind experiments
double-blind experiments

23. Dietary Reference Intakes
the “alphabet soup” of nutrition
DRI
EAR
RDA AI UL

24. DRI: Dietary Reference Intakes
standards defining the amount of energy, nutrient, and physical activity for health
recommendations apply to healthy people
EAR, RDDA, AI and UI are all different nutrient values that make up the DRI

25. EAR
estimated average requirements
used to establish RDA

26. RDA recommended dietary allowances
nutrient recommendation for everyone
similar age and gender
set at upper end of range

27. AI
adequate intakes
insufficient evidence is available to determine an EAR to establish a RDA
based on observation or estimates

28. UL tolerable upper intake levels
Danger
of toxicity
Marginal
Tolerable
Upper Intake
Level
Safety
tolerable upper intake levels
maximum daily intake of a nutrient unlikely to cause adverse health effects
RDA or AI
Estimated
Average
Requirement
Marginal
Danger of
deficiency

29. Energy Recommendations
EER
average, daily dietary energy (kcalories) for maintenance
is not generous
balance is important

30. AMDR Acceptable Macronutrient Distribution Ranges
composition of diet that provides adequate energy and nutrients
45-65% from carbohydrates
20-35% from fat
10-35% from protein

31. Using Nutrient Recommendations
nutrient recommendations are often misunderstood and/or controversial
facts to help clarify

32. Nutrition Assessment used to determine overnutrition or undernutrition
undernutrtion
deficiency of energy
thinness, losing muscle tissue, prone to infection
deficiency of nutrient
hair loss, depression, night blindness, skin rashes, bleeding gums

33. Nutrition Assessment overnutrition too much energy weight gain
overdose of a nutrient
hot flashes, yellowing skin, rapid heart rate

34. Malnutrition
deficiency or excess of energy and/or nutrients over an extended period of time
symptoms are easy to miss
can be detected with proper assessment tools

35. Nutrition Assessment historical data anthropometric data
height, weight
physical exam
lab tests
blood, urine

36. National Nutrition Surveys
information gathered from surveys set public policy on
nutrition education
food assistance
food supply regulations
research priorities

37. National Health Goals Healthy People 2010
goals are reevaluated every 10 years and adjusted
nutrition is a part of the plan

38. Diet and Health diet is important in maintaining a healthy body
risk factors
behavior or condition that has a strong association with a disease
obesity and heart disease

39. Risk Factors tobacco obesity alcohol firearms sexual behavior
illicit drugs
physical activity
risk factors tend to cluster

40. Nutrition Information and Misinformation
not everything on the Internet is true!!
not everything on the news is accurately reported!!

41. finding credible information
government health agencies
volunteer health agencies
reputable consumer groups