1. Note Please ensure you have the correct course syllabus -this is Nutrition 1101-please see correct course syllabus on my website (under Nutrition 1101) Responsible for all that is said or communicated in class plus anything else indicated How many people have access to internet? Please print off and bring notes to class No wikipedia

2. Note Stapled, hard copy of essay is the only acceptable form of submission Dietitian and field trip(s)- accreditors for PH On that note the PH accreditors wanted nutrition to be part of curriculum for PH- accreditors stressed importance of a healthy PH workforce which in part can be obtained by the PH workforce having a good understanding of all aspects of human nutrition presented in this course

3. Introduction to Nutrition What is nutrition? Why is nutrition important? What are the factors affecting nutrition?

4. What is nutrition? the science of foods and the nutrients and other substances they contain, and their actions within the body. more broadly it includes the social, economic, cultural and psychological implications of food and eating

5. Why is nutrition important? Maintains health Prevents disease Can help with disease regression (cure?)

6. What are the factors affecting nutrition ? History- e.g. historical factors including war, food availability Psychology- e.g.eating disorders Economics-e.g. poverty Politics-e.g. ethnic cleansing Anthropology-cultural (e.g. religious) influences Sociology-e.g. eating in groups Health-e.g desire for health Combination of all the above-i.e. all related

7. Nutrients and Nutrition Nutrient defined Classes of nutrients How do nutrients work together for good nutrition ?

8. Nutrients defined Nutrient: A molecule that affects metabolism in the body Metabolism provides for the body: energy building materials maintenance repair

9. Six (Seven?) classes of nutrients Carbohydrates-sugars, starches, fibres Lipids-fats,oils Proteins-nitrogen containing compounds Carbohydrates, lipids and proteins are found in varying amounts in all foods of plant or animal origin Vitamins-assist in metabolism etc. Minerals-assist in metabolism etc. Water-moves nutrients around in body Oxygen?

10. How do the nutrients work together for good nutrition ? must have enough of a nutrient to: get to where in the body it is needed when it is needed in the form it is needed in the quantity it is needed if all above is in place then nutrients interact with each other to produce disease prevention and possibly regression

11. Principles of Good Nutrition Adequacy Balance Energy Control Nutrient Density Moderation Variety

12. Adequacy Diet provides sufficient energy and enough of the nutrients to meet the needs of healthy people.

13. Balance Getting enough but not too much of each type of food Meats fish and poultry rich in iron but poor in calcium Milk-rich in calcium but poor in iron

14. Energy control Adequate balanced diet without overeating type 2 diabetes-obesity contributes to this epidemic

15. Nutrient density Eating well without overeating: accomplished by having lots of nutrients relative to energy content of food contributes to adequacy and energy control

16. Moderation Providing enough but not to much of a substance Contributes to adequacy, balance and energy control

17. Variety Eating a wide selection of foods within and among the major food groups Contributes to adequacy, balance, energy control, nutrient density and moderation

18. Canada’s Food Guide How to obtain adequacy, balance energy, control, nutrient density, moderation and variety

19. Canada’s Food Guide Grain products-3-8 servings Vegetables and Fruit - Heart and Stroke Foundation of Canada and Canadian Cancer Society also recommend: 4-10 servings of fruits and vegetables each day serving is half cup or piece (eg whole carrot stick or whole apple) Milk and alternatives-2-4 servings Meat and Alternatives-1-3 servings

20. Serving Sizes Grains-e.g. 1 slice of bread Vegetables and fruit - 1 piece - 1/2 cup - 1 cup Milk and alternatives- eg. 250 ml milk Meat and alternatives – eg. 75 grams

21. Next Lecture History of Nutrition