1. Food Choices: Nutrients and Nourishment BIOL 103 Chapter 1

2. What is Nutrition? The science of foods (e.g. nutrients and other substances), including the relationships to health and disease; processes within the body (ingestion, digestion, absorption, transport, storage, functions, and disposal of end products); and the social, economic, cultural and their components, and psychological implications of eating.

3. Factors that Influence Food Choices Sensory Cognitive Genetics Environmental Health status

4. Why do we eat the way we do? Sensory (taste, texture, smell) – Flavor Flavors: sour, bitter, salty, sweet, umami – Texture/Appearance

5. Why do we eat the way we do? Cognitive – Learned food habits/food reward – Social factors – Comfort/discomfort foods Behavioral motives – Advertising – Nutrition and health beliefs

6. Why do we eat the way we do? Environment – Economics – Lifestyle – Availability – Cultural Influences – Religion

7. The American Diet “Meats and potatoes” Americans age 2 and older consume, on average, 2157 calories (based on 2000 calories diet) How healthful is the “American” diet? – Too little: ______________ ________________________ – Too much:_____________ ________________________

8. Nutrients Definition: Any substance that provides nourishment essential for growth and the maintenance of life. Essential vs. Non-essential nutrient – Essential nutrient: – Non-essential: How to determine if it is an nutrient?

9. The six classes of nutrients 1.Carbohydrates 2.Proteins 3.Lipids (fat) 4.Vitamins 5.Minerals 6.Water Macronutrients vs. Micronutrients

10. General Functions of Nutrients (what do they do in our body) 1.Provide ________ 2.Regulate ______________________ (ingestion, digestion, absorption, transport, storage, functions, and disposal of end products) 3.________________________body structures

11. How nutrients can be categorized… Organic or Inorganic? What is their function?

12. Carbohydrates Carbohydrates: “hydrate of carbon” – Made of: Function: – energy source for cells and tissues Dietary sources: starches and sugars found in grains, vegetables, legumes (dry beans and peas), fruits, dairy products

13. Lipids Lipids (fats, oils, cholesterol, phospholipids) – Made of: Functions: – energy storage as triglycerides – Cholesterol is a starting material for many hormones – carries fat-soluble vitamins (K, A, D, E) – provides structure for body cells Food sources: fats, oils, meat, dairy, some plants (avocado, coconut)

14. Proteins Made of: Functions: – energy source – structure for cells/tissues/body structures – Regulation of body processes Food sources: meats, dairy products, grains, legumes, vegetables.

15. Vitamins Fat Soluble Vitamins – Vitamins K, A, D, E – Stored in larger quantities Made of: Function: – helps regulate body processes – help extract energy from carbs, fat, and proteins Food sources: meats, vegetables, grains, dairy, fats Water Soluble Vitamins – Vitamin C/ascorbic acid – B Vitamins: thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folate (B9) cobalamin (B12) – Function: helpers in energy metabolism

16. Minerals Inorganic substances Macrominerals vs. Microminerals or “trace minerals” Functions: – Structure – Regulation Food sources: all food groups

17. Water Most important nutrient Functions: – temperature control – lubrication of joints – transportation of nutrients and wastes Food sources: beverages, foods like fruits and vegetables.

18. Energy in Food We eat nutrients so that we can gain energy – Q: Which nutrients contain sources of potential energy? Energy: capacity to do work How do we measure energy in Nutrition? – Kilocalories (kcal) 1000 calories = 1 kilocalorie 1 kcal: the amount of energy needed to raise the temperature of 1 kilogram (kg) of water by 1 degree Celsius.

19. Energy in Food Use calorie as a general term for energy and kilocalorie as a specific measurement or unit of that energy.

20. Problem Set #1 A) Jeff is eating a snack with 20g of carbohydrates, 5 grams of proteins, and 3 grams of fat. What is the total amount of available energy (in kcal) in his snack? (Note: you will need to show your work for full credit in an exam).

21. Problem Set #1 B) Determine the percentages of kilocalories of carbohydrate, protein, and fat in Jeff’s snack.

22. Many of the leading causes of death can be avoided by good diet and exercise

23. More than 2/3 of U.S. Adults are overweight/obese

24. Diet and Health Healthy: “a state of complete physical, mental, and social well-being AND not merely the absence of disease or infirmity.” (WHO) Disease – Acute – Chronic Factors that influence Obesity: – Behavior – Environment – Genetics

25. Diet and Health Physical Activity – Role in long-term weight management At least ___ mins/day of moderate activity – Weight-management At least ___ mins/day of moderate activity – What is moderate activity?

26. USDA – ChooseMyPlate.Gov

27. Common Study Designs used in Nutrition Research Cell culture studies Animal Studies Epidemiological studies Case Control Studies Clinical Trials – Randomized – Double-blind – Placebo-controlled

28. Evaluating Information on the Internet There are no rules for posting on the internet Consider the source Keep in mind the scientific method Be on the lookout for “junk science” – May distort facts through omission of details