1. Key Nutrition Concepts and Terms
Unit 1

2. Why do we eat food?
What is food?

3. Nutrition Defined Nutrition
The study of foods, their nutrients and other chemical constituents, and the effects that food constituents have on health

4. A “Melting Pot” Science
Nutrition is an interdisciplinary science
Behavioral and social sciences
Biological, chemical, physical, and food sciences
Quantitative sciences (mathematics, statistics)

5. Foundation for Nutrition
To think like a nutritionist, you need a working knowledge of nutrition terms and basic nutrition concepts
Common sense requires a common knowledge
– Thomas Paine

6. Food Security vs. Food Insecurity
10 Nutrition Concepts
Food is a basic need (and right?)
Food Security vs. Food Insecurity
2. Food provide calories (energy), nutrients,
and other substances needed for survival
calories, essential and nonessential nutrients, phytochemicals, antioxidants

7. 10 Nutrition Concepts
3. Health problems related to nutrients originate within cells metabolism- anabolism and catabolism 4. Poor nutrition can result from both inadequate and excessive levels of nutrient intake……Examples? Know illustration 1-14 (pg. 1-14)

8. 10 Nutrition Concepts Humans have adaptive mechanisms for
managing fluctuations in nutrient intake?
why would this be so?
6. Malnutrition can result from poor diet,
disease, genetic factors, or combination.
nature vs. nurture argument

9. 10 Nutrition Concepts
7. Some groups are at higher risk of becoming inadequately nourished than others. Identify 5 groups at risk and why 8. Poor nutrition can influence the development of certain chronic diseases. What % of adults are diabetic? Pre-diabetic? What % of children are diabetic? Pre-diabetic?

10. Diabetes Statistics
Diabetes affects 25.8 million people  8.3% of the U.S. population
DIAGNOSED18.8 million people
UNDIAGNOSED7.0
Among U.S. residents aged 65 years and older, 10.9 million, or 26.9%, had diabetes in 2010.
About 215,000 people younger than 20 years had diabetes (type 1 or • type 2) in the United States in 2010.
About 1.9 million people aged 20 years or older were newly  diagnosed with diabetes in 2010 in the United States

11. or older had prediabetes .
·         In 2005–2008, 35% of U.S. adults aged 20 years
or older had prediabetes      
·         Diabetes is the leading cause of kidney failure,
nontraumatic lower- limb   amputations, and new
cases of blindness among adults in the
United States.
·         Diabetes is a major cause of heart disease and
stroke.
·         Diabetes is the seventh leading cause of death in
the United States.
Citation:  Centers for Disease Control and Prevention. National diabetes fact sheet: national estimates and general information on diabetes and prediabetes in the United States, Atlanta, GA: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, 2011.

12. 10 Nutrition Concepts
9. Adequacy, variety, and balance are key characteristics of a healthy diet energy dense foods nutrient dense foods empty calorie foods

13. 10 Nutrition Concepts There are no “good” or “bad” foods
Do you believe this is true?
Why do we ban or tax certain foods?
Nutrition Concepts Review- pg. 1-20