1. Whitney & Rolfes – Understanding Nutrition, 12 th Edition An Overview of Nutrition Chapter 1

2. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Choices  Choices are highly personal  Social or behavioral motives  Personal preference  Taste  Sweet and salty  Genetics  Habit  Ethnic heritage or tradition

3. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Choices  Social interactions  Availability, convenience, and economy  Benefits of home-cooked meals  Positive and negative associations  Emotions  Boredom, depression, anxiety  Stress

4. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Food Choices  Values  Religious beliefs, political views, environmental concerns  Body weight and image  Nutrition and health benefits  Functional foods  Examples

5. Whitney & Rolfes – Understanding Nutrition, 12 th Edition The Nutrients  Water  Hydrogen & oxygen  Inorganic  Minerals  Simplest nutrient  Inorganic  Vitamins  Organic  Carbohydrates  Organic  Proteins  Organic  Contains nitrogen  Lipids (fats)  Organic

6. Whitney & Rolfes – Understanding Nutrition, 12 th Edition The Nutrients

7. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrient Composition of the Body

8. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Energy-Yielding Nutrients  Provide kcalories  Carbohydrate = 4 kcal/g  Protein = 4 kcal/g  Fat = 9 kcal/g  Alcohol  Not a nutrient  Yields energy – 7 kcal/g  Macronutrients vs. micronutrients

9. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Energy-Yielding Nutrients  Amount of energy in food  Depends on macronutrient composition  Using nutrients for energy  Breaking of bonds  Storage of excess energy  Metabolism  Materials for building body tissues  Regulation of bodily activities

10. Whitney & Rolfes – Understanding Nutrition, 12 th Edition The Vitamins  Thirteen organic vitamins  Water-soluble vitamins  Fat-soluble vitamins  Facilitate energy release  Almost every bodily action requires assistance from vitamins  Vulnerable to destruction  Examples

11. Whitney & Rolfes – Understanding Nutrition, 12 th Edition The Minerals & Water  Minerals  Do not yield energy  Sixteen essential minerals  Indestructible  Causes of mineral losses from foods  Water  Medium for nearly all body activities

12. Whitney & Rolfes – Understanding Nutrition, 12 th Edition The Science of Nutrition  Foundation in several other sciences  Biology, biochemistry, physiology  Tremendous growth  Sequencing of human genome  Nutritional genomics

13. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Conducting Research  Use of scientific method  Systematic process for conducting research  Research studies  Controls  Randomization  Sample size  Placebos  Double-blind experiments

14. Whitney & Rolfes – Understanding Nutrition, 12 th Edition The Scientific Method

15. NEW OBSERVATIONS & QUESTIONS THEORY Develop a theory that integrates conclusions with those from numerous other studies. HYPOTHESIS SUPPORTED HYPOTHESIS NOT SUPPORTED HYPOTHESIS & PREDICTION Formulate a hypothesis—a tentative solution to the problem or answer to the question—and make a prediction that can be tested. Identify a problem to be solved or ask a specific question to be answered. OBSERVATION & QUESTION RESULTS & INTERPRETATIONS Summarize, analyze, and interpret the data; draw conclusions. EXPERIMENT Design a study and conduct the research to collect relevant data. Stepped Art Fig. 1-3, p. 12

16. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Conducting Research  Epidemiological studies  Cross-sectional studies  Case-control studies  Cohort studies  Experimental studies  Laboratory-based animal studies  Laboratory-base in vitro studies  Clinical trials

17. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Conducting Research

18. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Analyzing Research Findings  Correlations – only prove association  Positive correlation  Not necessarily a desired outcome  Negative correlation  No correlation  Cautious interpretations and conclusions  Accumulation of evidence

19. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Publishing Research  Peer review  Research has validity  Findings are preliminary when published  Not meaningful by themselves  Findings need to be replicated

20. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Dietary Reference Intakes  Standards defined for:  Energy nutrients  Other dietary components  Physical activity  Collaborative effort of U.S. and Canada  Recommendations apply to healthy people  May be different for specific groups

21. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Dietary Reference Intakes  Estimated Average Requirements (EAR)  Average amount sufficient for half of population  Recommended Dietary Allowances (RDA)  Recommendations to meet needs of most healthy people  About 98% of population

22. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Dietary Reference Intakes

23. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Dietary Reference Intakes  Adequate Intakes (AI)  Insufficient scientific evidence  AI value set instead of RDA  Expected to exceed average requirements  Tolerable Upper Intake Levels (UL)  Point where nutrient is likely to be toxic  Helps protect against overconsumption

24. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Dietary Reference Intakes

25. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Dietary Reference Intakes  Estimated Energy Requirement (EER)  Average dietary energy intake to maintain energy balance  Healthy body weight  Physical activity  No upper level

26. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Dietary Reference Intakes  Acceptable Macronutrient Distribution Ranges (AMDR)  Adequate energy and nutrients  Reduce risk of chronic diseases  Ranges  45-65% kcalories from carbohydrate  20-35% kcalories from fat  10-35% kcalories from protein

27. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Dietary Reference Intakes  Estimates apply to healthy people  Needed adjustments  Recommendations – not minimum levels nor optimal levels  Goals intended to be met through diet  Apply to average daily intakes  Each DRI category serves a unique purpose

28. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Assessment – Individual Level  Deficiency or excess over time leads to malnutrition  Symptoms of malnutrition  Diarrhea  Skin rashes  Fatigue  Others

29. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Assessment – Individual Level  Creating a “total picture” of the individual  Historical information  Health status, SES, drug use  Diet history – intake over several days; portion sizes; computer analysis  Anthropometric measurements  Height and weight – track to identify trends  Physical examinations  Laboratory tests

30. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Assessment – Individual Level

31. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Assessment – Individual Level

32. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Assessment – Population Level  National nutrition surveys  National nutrition monitoring program  Coordinates two major national surveys  Oversample high-risk groups  National health goals  Healthy People  National trends

33. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet and Health  Food plays vital role in supporting health  Chronic disease – epidemic levels  Multiple factors over multiple years  Leading causes of death  Risk factors  Presence or absence in relation to disease  Tend to persist over time  Tend to cluster

34. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Diet and Health

35. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Highlight 1 Nutrition Information and Misinformation

36. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Information & Misinformation  Validity of information  Who is providing information?  Qualifications  Internet  Anyone can publish anything  No guarantees of accuracy  Evaluate websites  Who, When, Where, Why, and What?

37. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Information & Misinformation  News  Often tell lopsided story  Testimonials  Tight deadlines  Limited understanding  Current and controversial

38. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Information & Misinformation  Identifying nutrition experts  Physicians & other health-care professionals  Training in nutrition is limited  Registered Dietitian (RD)  Degree and clinical internship  National exam  Maintain up-to-date knowledge  Dietetic Technician Registered (DTR)

39. Whitney & Rolfes – Understanding Nutrition, 12 th Edition Nutrition Information & Misinformation