1. FOOD, NUTRITION, AND HEALTH

3. HEALTH PROMOTION Definitions Definitions  Health Promotion – Active involvement in behavior or programs that advance positive well-being  Nutrition – the sum of all processes involved in taking in nutrients and assimilating and using them to maintain body tissue and provide energy, a foundation for life and health  Nutritional science – the body of science, developed through control research that relates to the process involved in nutrition: international, community, and clinical

4. HEALTH PROMOTION Definitions Definitions  Dietetics – management of diet and the use of food; the science concerned with the nutritional planning and preparation of foods  Registered Dietitian – a professional dietitian, accredited with an academic degree of undergraduate or graduate study program who has passed required registration examinations administered by the American Dietetic Association  Health – a state of optimal physical, mental, and social well – being; relative freedom from disease or disability

5. HEALTH PROMOTION Definitions Definitions  Metabolism – the sum of all chemical changes that take place in the body by which it maintains itself and produces energy for its functioning.  Glycogen – A polysaccharide, the main storage form of carbohydrate, largely stored in the liver and to a lesser extent in muscle tissue  Kilocalorie – the general term calorie refers to a unit of heat measure and is used alone to designate the small calorie

6. HEALTH PROMOTION Health and Wellness Health and Wellness Good nutrition essential to good health Good nutrition essential to good health Wellness is the full development of potential. Wellness is the full development of potential. Balance and a positive dynamic state Balance and a positive dynamic state

7. HEALTH PROMOTION Wellness Movement and National Health Goals Wellness Movement and National Health Goals Rooted in 1970 Rooted in 1970 Response to medical care’s emphasis Response to medical care’s emphasis On illness an disease On illness an disease Increasing healthcare costs Increasing healthcare costs “Holistic” health “Holistic” health Focus on lifestyle Focus on lifestyle Personal choices related to health Personal choices related to health

8. HEALTH PROMOTION Traditional Health Approach Traditional Health Approach Attempts of change only when s/s of disease or illness exist Attempts of change only when s/s of disease or illness exist Seek a cure Seek a cure Little value for lifelong good health Little value for lifelong good health

9. HEALTH PROMOTION Preventive Health Approach Preventive Health Approach Identifies a person’s risk factors for development of health problems Identifies a person’s risk factors for development of health problems Encourages person to choose behaviors that will decrease risk of developing health problems Encourages person to choose behaviors that will decrease risk of developing health problems

10. HEALTH PROMOTION Importance of a balanced diet Importance of a balanced diet Food is a necessity of life Food is a necessity of life Important Important Maintain good health Maintain good health In recovery from illness In recovery from illness Balanced diet extends a person’s years of normal functioning Balanced diet extends a person’s years of normal functioning

11. HEALTH PROMOTION Signs of Good Nutrition  ALERT EXPRESSION  SHINY HAIR  CLEAR COMPLEXION  GOOD COLOR  BRIGHT CLEAR EYES  PINK GUMS  FIRM MUSCLES  NORMAL WEIGHT FOR PATIENT  ERECT POSTURE  EMOTIONAL STABILITY  GOOD STAMINA  HEALTHY APPETITE  NORMAL SLEEP PATTERNS  NORMAL ELIMINATION

12. Body Mass Index = Steps Example: 150 lbs & 5’6’’ 1. Convert weight in lbs to Kg by dividing by 2.2 150 lbs ÷ 2.2=68.18 2. Convert height in feet to inches 5’6’’=66 inches 3. Convert height to meters. Multiple height in inches by 2.54; then divide by 100 68 inches x 2.54=167.64 167.64/100=1.68 4. 4. Multiply height (in meters) by itself 1.68 x 1.68 = 2.82 5. Divide your weight (Step1) by height (Step 4) 68.18/2.82=24.18 BMI=24.2

13. HEALTH PROMOTION Signs of poor nutrition  APATHY  DULL HAIR  GREASY COMPEXTION  DULL EYES  SWOLLEN ABDOMEN  FLABBY MUSCLES  SLUMPED POSTURE  CONSTIPATION OR DIARRHEA

14. FUNCTIONS OF NUTRIENTS IN FOOD  Provide Energy – Carbohydrates, proteins, and lipids  Tissue building- Proteins, lipids, vitamins, minerals, and water  Regulation and control- Proteins, lipids, vitamins, minerals, and water

15. FUNCTIONS OF NUTRIENTS IN FOOD  Individual nutrients have many specific metabolic functions including primary and supporting roles  No Nutrients ever work alone

16. FUNCTIONS OF NUTRIENTS IN FOOD Energy sources Energy sources  Carbohydrates –  Dietary carbohydrates (starches and sugars) provide the bodies primary source of fuel  Fuel is needed for heat and energy  Glycogen is animal starch and is a bodies store of quick energy  Each gram of carbohydrate yields 4kcal of body energy  45 % - 65 % of our diet

17. FUNCTIONS OF NUTRIENTS IN FOOD Energy sources Energy sources  Fats –  Secondary form of energy  Each gram of fat yields 9 kcal of body energy  20 % - 35 % of our diet 2/3 should be from plant source not animal source

18. FUNCTIONS OF NUTRIENTS IN FOOD Energy sources Energy sources  Proteins-  Energy can be from proteins if not carbohydrates or fats  Each gram of protien yields 4 kcal of body enerty  10 % - 35 % of our diet

21. FUNCTIONS OF NUTRIENTS IN FOOD Tissue building Tissue building  Proteins –The primary function of protein is tissue building. Protein provides amino acids which are the building blocks necessary for repair and construction of body tissue  Other nutrients  Vitamin C- Vitamin C is needed to create the cementing intercellular ground substance. The ground substance is called collagen  Calcium and phosphorus-help build and maintain the bone tissue  Iron – helps build oxygen carrier hemoglobin in red blood cells  Fatty acids-come from fat metabolism they help build the central fat substance of cell  walls and promote the transport of fat soluble materials across the cell wall

22. FUNCTIONS OF NUTRIENTS IN FOOD Regulation and control Regulation and control The body is an amazing organ The body is an amazing organ  Keeps all the body functions in alignment  Makes sure all functions are running smoothly  Vitamins – May function as co enzymes which are components of cell enzymes, they assist with cell metabolism- most b complex vitamins  Minerals- Function as co enzymes which assist in cell metabolism, also against pernicious anemia  Other nutrients – Water and fiber. Water is necessary for life itself. Fiber helps maintian the passage of food through the GI tract and influences the absorption of all nutrients

23. GOOD NUTRITION  Optimal nutrition is a person who receives and uses substances that are obtained from a varied diets in ideal amounts for that specific individual  Undernutrition One who receives less than the desired amounts of nutrients effects immune system and mental activities  Malnutrition Nutritional reserves are depleted  Overnutrition More than desired amounts of nutrients are taken in over the course of time producing a gross or morbid obesity

25. NUTRIENTS AND FOOD GUIDES FOR HEALTH PROMOTION  United States standards: Dietary Reference Intakes (DRIs) – a system of reference values that can be used for assessing and planning diets for healthy populations and many other purposes.  Recommended Dietary Allowances (RDAs) recommended daily allowances of nutrients and energy intake for population group according to age and sex with defined weight and height.

29. AIM  Aim for a healthy weight  Be physically active each day

30. BUILD  Let the pyramid guide your food choices  Choose a variety of grains daily, especially the whole grain  Choose a variety of fruits and vegetables daily  Keep food safe to eat

31. CHOOSE  Choose a diet that is low in saturated fat and cholesterol and moderate in total fat  Choose beverages and foods to moderate your intake of sugars  Choose and prepare food with less salt  If you drink alcoholic beverages, do so in moderation

34. NUTRIENTS AND FOOD GUIDES FOR HEALTH PROMOTION Individual Needs Individual Needs Person-Centered Care Person-Centered Care Food patterns are specific to an individual Food patterns are specific to an individual Depends on the needs, habits, culture, environment, tastes, and energy demands Depends on the needs, habits, culture, environment, tastes, and energy demands Changing Food Environment Changing Food Environment Changing rapidly Changing rapidly More processed food of questionable nutritional value More processed food of questionable nutritional value More plentiful food supply but still malnourished More plentiful food supply but still malnourished

36. NATURE OF CARBOHYDRATES Definitions  Photosynthesis – Process by which plants containing chlorophyll are able to manufacture carbohydrate by combining CO 2 from air and water from soil  Saccaride – Chemical name for sugar molecule  Simple carbohydrate – Sugars with a simple structure of one or two single sugar units  Complex carbohydrate – Large complex molecules of carbohydrates composed of many sugar units

37. NATURE OF CARBOHYDRATES Definitions  Sugar Alcohols – Nutritve sweeteners that provide 2 – 3 Kcal per gram, sorbitol, mannitol and xylitol  Sorbitol – Sugar alcohol formed in mammals from glucose and converted to fructose  Enzyme – Specific proteins produced in cells that digest or change specific nutrients in specific chemical reactions with out being changed themselves in the process  Brush Border – Cells that are located on the microvilli within the lining of the intestinal tract

38. NATURE OF CARBOHYDRATES Basic fuel source Basic fuel source  Photosynthesis is a process by which plants manufacture carbohydrate by combining CO2 from the air and water from the soil. Sunlight is used as energy and chlorophyll is the catalyst  6 CO2 + 6 H2O + Energy + Chlorophyll = C6H12O6 + 6 O2 Relation to Energy Relation to Energy  Energy is necessary for life. Need fuel for energy.  Basic fuel source  Sugars and starches are main source of energy

41. NATURE OF CARBOHYDRATES Energy-Production System Energy-Production System Digest carbohydrates and change it to glucose Digest carbohydrates and change it to glucose Glucose transported via circulation Glucose transported via circulation Released through process of metabolism Released through process of metabolism Carbohydrates called “quick energy” Carbohydrates called “quick energy”

42. NATURE OF CARBOHYDRATES Classes of Carbohydrates Classes of Carbohydrates  Monosaccharides- one sugar, simple sugar or simple carbohydrate- building block for all carbohydrates, requires no further digestion. Corn syrup  Disaccharides – two sugars, simple sugars or simple carbohydrate, double, CHO, table sugar, sugar cane, molasses, milk, starch digestion,  Polysaccharides- Complex carbohydrate has large complex compound of many polysaccharides units in long chains, grains, cereal, bread, crackers, rice, cord, legumes, potatoes, liver, muscle meats, animal tissue

44. NATURE OF CARBOHYDRATES Monosaccharide Monosaccharide  Glucose- Basic sugar in body metabolism  Fructose- Found in fruits or in honey. Sweetest if the simple sugars- amount of sugar in fruit depends on its ripeness  Galactose- Comes in digestion of milk sugar or lactose

45. NATURE OF CARBOHYDRATES Disaccharides Disaccharides  Sucrose – table sugar glucose and fructose combined  Lactose – Sugar found in milk glucose and galactose combined- lactose stays in body longer and creates formation of useful bacteria. Cows milk is 4.8 % lactose as human milk is 7 % lactose  Maltose- derived from intermediate break down of starch, used as a sweetner in processed foods

47. NATURE OF CARBOHYDRATES Polysaccharides Polysaccharides  Starch -Most significant polysaccharide in the diet. Found in grains, legumes and other vegetables. Break down slowly. Supply energy over a period of time.45 % 65 % of total Kcal are from starch.  Whole grain – Food products such as flour, bread, and cereals that still retain its outer bran layer and the inner germ endosperm and nutrients (see page 19)  Glycogen – It is not a significant source of carbohydrate. It is formed in body tissues. It is found in liver and muscles where it is constantly recycled. Stored form of carbohydrate and is stored in liver

48. Kernel of wheat showing bran layers

49.  Dietary fiber – Humans lack the enzymes to digest dietary fiber.  Cellulose – Mostly from plants. Undigested in the GI tract and provides bulk to the diet. Main source is stems and leaves of vegetables.  Noncellulose polysaccharides- Hemicelluloses, pectin's, gum and mucilage's They all absorb water and swell to a larger bulk  Lignin – Woody part of plants Binds with bile acids and cholesterol to prevent their absorption NATURE OF CARBOHYDRATES

50.  Other sweeteners – sugar alcohols and alternative sweeteners are often used as sugar replacement.  a.Nutritive sweeteners- Sorbitol, mannitol xylitol are the alcohol form of sucrose  b.Nonnutritive sweeteners- aspartame and saccharin NATURE OF CARBOHYDRATES

51. FUNCTIONS OF CARBOHYDRATES  Basic fuel supply- 4 Kcal/g  Fuel for the body  Burn in the body to meet energy needs  Reserve fuel supply  Glycogen reserves=supply backup fuel  Amount of glycogen and blood sugar in body relatively small (supply ½ day energy)  Carbohydrates must be taken daily to prevent breakdown of fat and tissue

52. FUNCTIONS OF CARBOHYDRATES  Special tissue functions  Liver –  Glycogen reserves in the liver and muscle – create reserves to protect cells form depressed metabolic function and resulting in injury  Protein and fat-  Regulates protein and fat production-  Proteins are broken down for source of energy if no carbohydrates  Ketones are the by product - The Ketones are strong acids and creates acidosis. This upsets the acid base balance

53. FUNCTIONS OF CARBOHYDRATES  Special tissue functions  Heart –  Fatty acids are the preferred fuel for the heart muscle  Glycogen is used in emergency situations may cause cardiac disorder and angina  Central nervous system  Constant carbohydrates stores required for nerve function  Brain does not store glucose-depends on minute to minute supply  Sustained low blood sugar-may cause brain damage and death

54. FOOD SOURCES OF CARBOHYDRATES  Starches  Fundamental complex carbohydrate foods for slowly available glucose  Sustained energy sources of rapidly available glucose (RAG)  Required for balance diet  Source of fiber and other nutrients  Sugars  Not the villain in the story of health  Too much sugar lead to health problems-obesity, dental caries (cavities)  Average American consumes 1/3 lb a day  Moderation is the key

55. DIGESTION OF CARBOHYDRATES  Digestion is mechanical and chemical  Mechanical or muscle action is the breakdown food mass into smaller particles (mastication)  Chemical is with specific enzymes that break down food nutrients into still smaller usable metabolic products

56. DIGESTION OF CARBOHYDRATES  Mouth  Mixes with saliva and salivary amylase (ptyalin) secreted by the parotid gland, located under ear and in back of jaw  Stomach  Stomach- peristalsis wave like action of muscles fibers of the stomach wall  Hydrochloric acid in the stomach stops the secretions of the parotid glands

57. DIGESTION OF CARBOHYDRATES  Small intestine  Carbohydrate digestion is complete in the small intestines by enzymes secreted by the pancreas -  Pancreatic secretions are pancreatic amylase which breaks down disaccharides and monosaccharides  Intestinal secretions  Brusch border (microvilli)  sucrase, lactase, and maltase they act in their respective disaccharide to create glucose, galactose and fructose  Lactose intolerance is the inability to breakdown lactose into its monosaccharide units (glucose and galactose)

58. 1.Some starch is broken down by salivary amylase to maltose. 2.Salivary amylase in inactivated by strong acid 3.Enzymes (amylase) from pancreas break down starch into maltose 4.Enzymes in wall of small intestine break down diaccharides sucrose, lactos and maltose into monosaccjarides glucose, fructose, and galactose 5.Absorption of glucose, fructose and galactose into blood stream to be taken to the liver 6.Some soluble fiber is fermented into various acid and gases by bacteria in the large intestines 7.Insoluble fiber is excreted in feces, but little other dietary carbohydrate is present.

60. Ethnicity and Lactose Intolerance  African American and Native American suffer from lactose intolerance more than Caucasian.  100% of Native Americans endure some form of lactose intolerance  95 % of African American suffer with some form of lactose intolerance  12 % Caucasian suffer from lactose intolerance

61. BODY NEEDS FOR CARBOHYDRATES  Dietary Reference Intakes (DRIs)  Energy needs listed as total kilocalories  45 % - 65 % 225 TO 325 g of carbohydrates for a 2000 kcal diet  U. S. Dietary Guidelines  General guidelines to promote health  Not specific as to where calories should come from  Advises “let the Pyramid guide your food choices”