1. Chapter 1 Food Choices and Human Health
Nutrition: Concepts & Controversies, 12e Sizer/Whitney

2. Learning Objectives
Discuss how particular lifestyle choices can either positively impact or harm overall health.
Define the term nutrient and be able to list the six major nutrients.
Recognize the five characteristics of a healthy diet and give suggestions for using them.

3. Learning Objectives
Summarize how a particular culture or circumstance can impact a person’s food choices.
Describe and give an example of the major types of research studies.
Discuss why national nutrition survey data are important for the health of the population.

4. Learning Objectives
List the major steps in behavior change and devise a plan for making successful long-term changes in the diet.
Recognize misleading nutrition claims in advertisements for dietary supplements and in the popular media.

5. Introduction Nutrition Science Studying nutrition
Why care about nutrition?
What are the nutrients in food?
What constitutes a nutritious diet?
How do we know what we know about nutrition?
How do people go about making changes?

6. A Lifetime of Nourishment
Chosen foods have a cumulative effect
Good health and poor health
Your body continuously renews itself
Best foods
Support your body’s growth & maintenance
Malnutrition
Deficiencies, imbalances, and excesses

7. The Diet and Health Connection
Influential lifestyle habits
Tobacco use, alcohol use, nutritional choices
Chronic diseases
Connection with poor diet

8. Genetics and Individuality
Genetics and nutrition affect diseases to varying degrees
Human genome
DNA

9. Other Lifestyle Choices
Tobacco & alcohol use
Substance abuse
Physical activity
Sleep
Stress
Environmental factors

10. Health People 2010: Nutrition Objectives for the Nation
U.S. Department of Health
Nutrition and food-safety objectives
Improvements
Foodborne infections
Some cancers
Declines
Heart disease
Overweight people diagnosed with diabetes

11. The Human Body and Its Food
Your body uses energy
Comes indirectly from the sun
Six kinds of nutrients
Four are organic
Contain carbon
Three provide energy

12. Elements in the Six Classes of Nutrients

13. Meet the Nutrients Human body & food Same materials
Different arrangements

14. Meet the Nutrients Energy-yielding nutrients Vitamins and minerals
Carbohydrates – 4 cal/g
Fats – 9 cal/g
Proteins – 4 cal/g
Vitamins and minerals
Provide no energy
Some are essential
Scientists calculate needs

15. Can I Live on Just Supplements?
Elemental diets
Administered to severely ill people
“Real food” is superior to supplements
Nutrient interactions
Phytochemicals
Physical contributions
Psychological contributions

16. The Abundance of Foods to Choose From
Whole foods
Typical consumption
Fruits
Vegetables
Types of foods
Fast, processed, functional, staple

17. How, Exactly, Can I Recognize a Nutritious Diet?
Five characteristics
Adequacy
Balance
Calorie control
Intakes should not exceed need
Moderation
Not abstinence
Variety

18. Why People Choose Foods
Eating is an intentional act
Factors influencing food-related choices
Traditional and ethnic foods
Convenience
Physical factors
Psychological factors
Social factors
Philosophical factors

19. The Science of Nutrition
Field of knowledge composed of organized facts
Active, changing, and growing body of knowledge
The scientific approach
Systematic process to answer questions
Scientific challenge
Theories

20. The Scientific Method

21. Types of Studies Case study Epidemiological study Intervention study
Examples
Epidemiological study
Correlation
Intervention study
Blind studies
Laboratory study
Example

22. Examples of Research Design

23. Can I Trust the Media to Deliver Nutrition News?
Training of news media
Sensationalism
Be a trend watcher
Read news with an educated eye
Published in peer-reviewed journal
Description of research methods & subjects
Findings presented in context of previous research

24. National Nutrition Research
National Health and Nutrition Examination Surveys (NHANES)
What people eat
Recording of health status
Continuing Survey of Food Intakes by Individuals (CSFII)
What people eat for two days
Comparing foods eaten with recommendations

25. A Guide for Behavior Change
Behavior change takes substantial effort
Six stages of change
Assessment and goals
Realistic goals
Obstacles to change
Competence
Confidence
Motivation

26. Stages of Behavior Change

27. Adequate Nutrients Without Excessive Calories
Evaluate nutrient density
Vegetables have high nutrient density
Time for food preparation
Options to save time
Foods to avoid
Combining foods into meals

28. A Way to Judge Which Foods Are Most Nutritious

29. Sorting the Imposters from the Real Nutrition Experts
Controversy 1

30. Information Sources & Costs of Wrong Choices
Quackery
Sources of nutrition information
Television and magazines
Nutrition-related products and services
Billions in customer dollars
Identifying quackery

31. Earmarks of Nutrition Quackery

32. Identifying Valid Nutrition Information
Characteristics of scientific research
Properly designed scientific experiments
Inadequacy of anecdotal evidence
Animal findings applied to humans
Careful with generalizations
Report of findings in scientific journals

33. Credible Source of Nutrition Information
American Dietetic Association
National Council Against Health Fraud
American Council on Science and health

34. Nutrition on the Net Judging website credibility
Who is responsible for the site?
Do the names and credentials of information providers appear?
Are links with other reliable information sites provided?
Is the site updated regularly?
Is the site selling a product or service?
Does the site charge a fee to gain access?

35. True Nutrition Experts
American Dietetic Association (ADA)
Registered dietitian (RD)
Certified diabetes educator
Public health nutritionist
Dietetic technician
Dietetic technician registered

36. True Nutrition Experts
Credentials
Accredited institution
Licensing