1. Welcome to Nutrition 150 Erica Sciara, M.S. Nutrition education in the 1950s Photo ID: 90.2.2955, King county archives

2. True or False? Nutrition is the science that studies food and how food nourishes our body and influences health. True!

3. True or False? Proteins are the primary energy source for our bodies. False!

4. True or False? All vitamins must be consumed daily to support optimal health. False!

5. True or False? The Recommended Dietary Allowance is the maximum amount of nutrient that people should consume to support normal body functions. False!

6. Nutrition The science that studies food and how food nourishes our bodies and influences our health

7. Why is nutrition important? http://www.dentistry.leeds.ac.uk/biochem/postgrad/Nutrition.h tm http://www.iceh.org.uk/files/tsno4/text/06.htm http://www.mrc-hnr.cam.ac.uk/research/bone_health/rickets.html Niacin Vitamin C Vitamin A Vitamin B1, thiamine

8. Healthful diets can reduce the risk Heart disease Stroke Type 2 diabetes Cancer

9. http%3A//www.creative-nature.co.uk/catalog/index.php%3FcPath=43Obesity

10. Obesity in the U.S.

11. CarbohydratesCarbohydrates Fats and oilsFats and oils ProteinsProteins VitaminsVitamins WaterWater MineralsMinerals Nutrients** * Provide ENERGY!

12. What Are Nutrients? MacronutrientsMacronutrients: nutrients required in relatively large amounts. –Provide energy to our bodies –Carbohydrates, fats and oils, proteins MicronutrientsMicronutrients: nutrients required in smaller amounts. –Vitamins and minerals

13. Energy From Nutrients kilocalorieskcalWe measure energy in kilocalories (kcal). KilocalorieKilocalorie: amount of energy required to raise the temperature of 1g of water by 1 o C. On food labels, “calorie” actually refers to kilocalories.

14. Carbohydrates Primary source of fuel for the body, especially for the brain. 4 kcalProvide 4 kcal per gram. Carbohydrates are found in grains (wheat, rice), vegetables, fruits, and legumes.

15. Fats and Oils Fats and oils are composed of lipids, molecules that are insoluble in water. 9 kcalProvide 9 kcal per gram. An important energy source during rest or low intensity exercise. Found in butter, margarine, vegetable oils.

16. Proteins amino acidsProteins are chains of amino acids. 4 kcalProteins can supply 4 kcal of energy per gram, but are not a primary energy source. Proteins are an important source of nitrogen

17. Proteins ProteinsProteins are important for –Building cells and tissues –Maintaining bones –Repairing damage –Regulating metabolism Protein sources include meats, dairy products, seeds, nuts, and legumes.

18. Vitamins VitaminsVitamins: organic molecules that assist in regulating body processes. Vitamins are micronutrients that do not supply energy to our bodies. 1.Fat-soluble vitamins 2.Water-soluble vitamins

19. Vitamins Fat-soluble vitaminsFat-soluble vitamins: –Vitamins A, D, E and K –Dissolve easily in fats and oils Fat-soluble vitamins can be stored in the body.

20. Vitamins Water-soluble vitaminsWater-soluble vitamins: –Vitamin C and the B vitamins –Remain dissolved in water Excess water-soluble vitamins are eliminated by the kidneys and cannot be stored in our bodies.

21. Minerals MineralsMinerals: inorganic substances required for body processes. Minerals include sodium, calcium, iron, potassium, and magnesium. Minerals have many different functions such as fluid regulation, bone structure, muscle movement, and nerve functioning.

22. Minerals major mineralsOur bodies require at least 100 mg per day of the major minerals such as calcium, phosphorus, magnesium, sodium, potassium, and chloride. trace mineralsWe require less than 100 mg per day of the trace minerals such as iron, zinc, copper, iodine, and fluoride.

23. Water Water is a critical nutrient for health and survival.Water is a critical nutrient for health and survival. Water is involved in many body processes:Water is involved in many body processes: fluid balancenutrient transportfluid balancenutrient transport nerve impulsesremoval of wastesnerve impulsesremoval of wastes muscle contractionschemical reactionsmuscle contractionschemical reactions many, many more…many, many more…

24. Determining Nutrient Needs Dietary Reference Intakes (DRIs)Dietary Reference Intakes (DRIs): updated nutritional standards. –Expand on the traditional RDA values (or Recommended Nutrient Intake, RNI, values for Canada) –Set standards for nutrients that do not have RDA values

25. Determining Nutrient Needs

26. DRIs consist of 4 values: 1.Estimated Average Requirement (EAR) 2.Recommended Dietary Allowances (RDA) 3.Adequate Intake (AI) 4.Tolerable Upper-Intake Level (UL)

27. Determining Nutrient Needs Estimated Average RequirementEAREstimated Average Requirement (EAR) –The average daily intake level of a nutrient that will meet the needs of half of the people in a particular category –Used to determine the Recommended Dietary Allowance (RDA) of a nutrient

28. Determining Nutrient Needs: EAR

29. Determining Nutrient Needs Recommended Dietary AllowancesRDARecommended Dietary Allowances (RDA) –The average daily intake level required to meet the needs of 97 – 98% of people in a particular category

30. Determining Nutrient Needs: RDA

31. Determining Nutrient Needs Adequate IntakeAIAdequate Intake (AI) –Recommended average daily intake level for a nutrient –Based on observations and estimates from experiments –Used when the RDA is not yet established: calcium, vitamin D, vitamin K, fluoride

32. Determining Nutrient Needs Tolerable Upper Intake LevelULTolerable Upper Intake Level (UL) –Highest average daily intake level that is not likely to have adverse effects on the health of most people –Consumption of a nutrient at levels above the UL is not considered safe

33. Determining Nutrient Needs Estimated Energy RequirementEEREstimated Energy Requirement (EER) –Average dietary energy intake (kcal) to maintain energy balance –Based on age, gender, weight, height, level of physical activity

34. Determining Nutrient Needs Acceptable Macronutrient Distribution RangesAMDRAcceptable Macronutrient Distribution Ranges (AMDR) –Describes the portion of the energy intake that should come from each macronutrient

35. Determining Nutrient Needs: AMDR

36. Group Discussion 1.Why do we eat? 2.Why do we eat what we eat?

37. For class on Wednesday Bring the food label from your favorite snack!