1. © 2007 Thomson - Wadsworth Chapter 1 The Art of Understanding Nutrition

2. © 2007 Thomson - Wadsworth True or False? 1. It is possible to have an appetite without being hungry. 2. Most people obtain information about nutrition from health professionals. 3. The way people choose to live and eat can affect their health and quality of life as they age. 4. Vitamins and minerals supply calories 5. You can order a low-fat, balanced meal at a fast- food outlet. Ask Yourself:

3. © 2007 Thomson - Wadsworth True or False? 6. Healthful diets cost more than relatively unhealthful diets. 7. When a person suffers from malnutrition, it means he or she is taking in too few nutrients. 8. A nutritionist is a professional certified to advise people on nutrition. 9. The notion of eating insects universally repels people around the world. 10. The more current a dietary claim, the more you can trust its accuracy and reliability. Ask Yourself:

4. © 2007 Thomson - Wadsworth The Field of Nutrition Nutrition: the study of foods, their nutrients and other chemical components, their actions and interactions in the body, and their influence on health and disease. About Nutrition: Newcomer on the scientific block Scientific discoveries of nutrients have mainly occurred in past one hundred years Billions of dollars spent each year to investigate the many aspects of nutrition

5. © 2007 Thomson - Wadsworth The Field of Nutrition Understanding the impact food has on our bodies by examining research in chemistry, physics, biology, biochemistry, genetics, immunology Nutrition-related fields include psychology, anthropology, epidemiology, geography, agriculture, ethics, economics, sociology, and philosophy

6. © 2007 Thomson - Wadsworth Translating Nutrition Health fraud: conscious deceit practiced for profit, such as the promotion of a false or an unproven product or therapy. Quackery: fraud. A quack is a person who practices health fraud. quack = to boast loudly

7. © 2007 Thomson - Wadsworth

8. The Nutrients in Foods Nutrients: substances obtained from food and used in the body to promote growth, maintenance, and repair. Essential nutrients: nutrients that must be obtained from food because the body cannot make them for itself. Nonessential nutrients: nutrients that the body needs, but is able to make in sufficient quantities when needed; do not need to be obtained from food.

9. © 2007 Thomson - Wadsworth The Nutrients in Foods The energy-yielding nutrients: Carbohydrate Fat Protein Energy: the capacity to do work, such as moving or heating something. Calorie: the unit used to measure energy Alcohol is a nonessential nutrient but it does contain calories

10. © 2007 Thomson - Wadsworth

11. Vitamins, Minerals, and Water Vitamins: organic, or carbon containing, essential nutrients vital to life and needed in minute amounts. vita = life amine = containing nitrogen Minerals: inorganic compounds, some of which are essential nutrients. Water: provides the medium for life processes.

12. © 2007 Thomson - Wadsworth Vitamins, Minerals, and Water

13. © 2007 Thomson - Wadsworth Calorie Values Calorie value of carbohydrate, fat, and protein… If you know the number of grams of carbohydrate, fat, and protein in a food, you can calculate the number of calories in it. For example, a deluxe fast-food hamburger contains about 45 grams of carbohydrate, 27 grams of protein, and 39 grams of fat (above). Remember this number…

14. © 2007 Thomson - Wadsworth Percentage of Total Energy Intake The percentage of your total energy intake from carbohydrate, fat, and protein can then be determined by dividing the number of calories from each energy nutrient by the total calories, and then multiplying your answer by 100 to get the percentage.

15. © 2007 Thomson - Wadsworth Nutrition and Health Promotion Past History: Diseases of Deficiency Goiter: (GOY-ter) enlargement of the thyroid gland caused by iodine deficiency. Pellagra: (pell-AY-gra) niacin deficiency characterized by diarrhea, inflammation of the skin, and, in severe cases, mental disorders. Malnutrition: any condition caused by an excess, deficiency, or imbalance of calories or nutrients.

16. © 2007 Thomson - Wadsworth Nutrition and Health Promotion Present Problems: Overnutrition : calorie or nutrient over- consumption severe enough to cause disease or increased risk of disease; a form of malnutrition. Degenerative disease : chronic disease characterized by deterioration of body organs as a result of misuse and neglect; poor eating habits, smoking, lack of exercise, and other lifestyle habits often contribute to degenerative diseases, including heart disease, cancer, osteoporosis, and diabetes.

17. © 2007 Thomson - Wadsworth

18. Nutrition and Health Promotion Health Promotion: helping people achieve their maximum potential for good health Healthy Aging: Three Powerful Steps 1.Eat Smart 2.Move More 3.Start Early

19. © 2007 Thomson - Wadsworth Lifestyle Elements Associated with Longevity 1.Avoiding excess alcohol 2.Not smoking 3.Maintaining a healthy weight 4.Exercising regularly 5.Sleeping 7 to 8 hours a night 6.Eating nutritious, regular meals 7.Eating breakfast

20. © 2007 Thomson - Wadsworth

22. Start at the top line—age 76, the average life expectancy for adults in the United States today. For each of the 11 lifestyle areas add or subtract years as instructed. If an area doesn’t apply, go on to the next one. If you are not sure of the exact number to add or subtract, make a guess.

23. © 2007 Thomson - Wadsworth National Agenda for Improving Nutrition and Health

24. © 2007 Thomson - Wadsworth

27. Numerous factors influence choices: Hunger, appetite, and food habits Nutrition knowledge, health beliefs/concerns, and practices Availability, convenience, and economy Advertising and the media Early experiences, social interactions, and cultural traditions Personal preference, taste, and psychological needs Values, such as political views, environmental concerns, and religious beliefs Understanding Our Food Choices

28. © 2007 Thomson - Wadsworth Understanding Our Food Choices Hunger: the physiological need for food. Appetite: the psychological desire to eat, which is often but not always accompanied by hunger.

29. © 2007 Thomson - Wadsworth Understanding Our Food Choices Availability: Americans enjoy an abundant food supply Resources to maintain a large agricultural industry and import a wide variety of foods An abundant food supply has been linked to degenerative diseases Degenerative diseases are sometimes referred to as diseases of affluence

30. © 2007 Thomson - Wadsworth Understanding Our Food Choices Income, Food Prices, and Convenience Low incomes make it difficult to buy enough food to meet minimum nutritional needs Undernutrition: severe under- consumption of calories or nutrients leading to disease or increased susceptibility to disease; a form of malnutrition. Many people perceive that a healthy diet costs more. Does it cost more than convenience food?

31. © 2007 Thomson - Wadsworth Strategy 1: Don’t supersize. Strategy 2: Think grilled, not fried. Strategy 3: Hold the mayo. Strategy 4: Avoid all- you-can-eat restaurants. Strategy 5: “Just say no.” 690 calories 24 g fat 8 g saturated fat 1,350 calories 43 g fat 13 g saturated fat

32. © 2007 Thomson - Wadsworth Strategy 6: Balance fast-food meals with other food choices during the day. Strategy 7: Split your order—share with a friend. Strategy 8: Bring your lunch. Strategy 9: Choose grab-and-go foods. Strategy 10: If all else fails, go for the obvious low-calorie choices.

33. © 2007 Thomson - Wadsworth Perceived Barriers to Healthful Eating Healthy foods are not always available from fast-food and take-out restaurants It costs more to eat healthy foods Too busy to take the time to eat healthfully Too much conflicting information about which foods are healthy and which foods are not Healthy foods don’t taste as good The people I usually eat with do not eat healthy foods

34. © 2007 Thomson - Wadsworth Understanding Our Food Choices Advertising and the Media Television and radio commercials, magazines and newspapers rank among the most influential sources of diet and nutrition information This, in turn affects our food choices Advertising is not always created with the consumer’s best interest in mind Media information can vary in it’s reliability

35. © 2007 Thomson - Wadsworth

36. Understanding Our Food Choices Social & Cultural Factors Social group: a group of people, such as a family, who depend on one another and share a set of norms, beliefs, values, and behaviors. Culture: knowledge, beliefs, customs, laws, morals, art, and literature acquired by members of a society and passed along to succeeding generations. Ethnic cuisine: the traditional foods eaten by the people of a particular culture.

37. © 2007 Thomson - Wadsworth Understanding Our Food Choices

38. © 2007 Thomson - Wadsworth Understanding Our Food Choices Personal Values or Beliefs Making choices based on a larger world view Environmentally conscious Boycott certain manufacturers for political reasons Sustainability to maintain natural resources and human life –Involves building locally-based resources, self- reliant food systems

39. © 2007 Thomson - Wadsworth Understanding Our Food Choices Food Preferences are Personal… Related to positive experiences Aversions to certain foods Tied to psychological needs Yearnings, cravings, addictions and response to stress Reflect our own unique cultural legacies, philosophies and beliefs

40. © 2007 Thomson - Wadsworth Legitimate Nutrition Claims Published in a peer-reviewed journal Scrutinized by experts current in the field of study Two types of scientific studies: Epidemiology - examines populations Intervention - randomized with an experimental group and a control group

41. © 2007 Thomson - Wadsworth

42. First Amendment Rights Guarantees freedom of the press whether sound, unsound or even dangerous Publishing misinformation cannot be punished by law unless it can be proven in court that the information has caused bodily harm

43. © 2007 Thomson - Wadsworth First Amendment Rights Purveyors of products are bound by the law to make only true statements Food and Drug Administration (FDA) can prosecute companies displaying false claims Promoters of false claims (quacks) can be adept at avoiding prosecution

44. © 2007 Thomson - Wadsworth Reliable Information on the Internet Credible Respected, credentialed author Accurate, factual and comprehensive information Reasonable, fair and balanced Supported by legitimate scientific publications Suspect Too good to be true Medical establishment won’t accept Uses testimonials and anecdotes Secret formula Treatment only available here

45. © 2007 Thomson - Wadsworth Nutrition Credentials Registered Dietitian (RD) Fulfilled coursework by the American Dietetic Association (ADA) Completed on the job training (internship) Passed national registration exam Maintains Continuing Education Credits Nutritionist Claims to be capable of advising people about diets Can be an RD Can be a person with little to no scientific training

46. © 2007 Thomson - Wadsworth Charlie & Sassafras: “Nutrition Consultants”