1. Nutrition

2. Nutrition - What’s the big deal? One: YOU need to be healthy Eating a well balanced diet is important to achieving and maintaining good health Two: YOU may need to supply nutritional counseling Responsible to present prove information & advice that will be helpful to a patient

3. Nutrition Diet: deals with food that is taken into the mouth Adequate diet: meets (in full) all nutritional needs & provides some degree of protection

4. Digestion: process by which food is converted into nutrients for the body to use

5. Nutrition Nutrients: Substances conveying nourishment to be utilized by the body in growth, repair tissues, energy, regulating & maintaining body processes

6. Nutrition Nutrition: Process by which an individual utilizes these food materials to meet body needs

7. Nutrition Under nutrition: particularly in the young – may inhibit growth and delay maturation – not receiving enough nutrients Over nutrition: such as eating too much or eating the wrong foods, may need lead to obesity and its may related diseases

8. Classification of Nutrients Key Nutrients: Water Vitamins Minerals Fats Proteins Carbohydrates

9. Good Nutrition Depends on: team work of key nutrients Each has a specific role in building, maintaining, & operating the body Extra of one does not make up for shortage of another Deficiency of one may interfere with maximum use of others

10. Carbohydrates Primary source of energy Facilitate use of fats Two types: Complex carbohydrates – mainly found in vegetables, fruits, & grains Refined Carbohydrates – found in sugars, syrup, jelly, baked goods & other sweets

11. Proteins Important nutrients – fundamental structural material of every cell Only nutrients that can repair or build new tissue. Proteins are used in manufacturing hormones, enzymes, & building antibodies Sources: meat, fish, poultry, eggs, cheese, dried beans, peanut butter, whole grain bread & cereal

12. Key Nutrients Water: Essential - live longer w/out food than water Acts as a solvent Part of body tissue Regulate body temp

13. Key Nutrients Vitamins Organic substances necessary in minute amounts for proper growth, development, optimal health. Formation of blood cells, hormones, genetic material nervous system chemical.

14. Fat-Soluble Vitamins Vitamin A Food Sources: whole milk, butter, cream, liver, dark leafy vegetables Functions: Dim light vision, maintains mucous membranes, growth & development of bones, healthy skin

15. Fat-Soluble Vitamins Vitamin D – can be manufactured by body when exposed to Ultraviolet rays Food Sources: Eggs, liver, fortified milk, Functions: Bone growth, healthy tooth development Vitamin E – related to aging Food Sources: Margarines, Salad dressing Functions: Antioxidant, Skin conditioning

16. Fat-Soluble Vitamins Vitamin K – promotes formation of prothrombine, stored in liver Food Sources: Milk, egg yolk, liver, green leafy vegetables, Cabbage Functions: Blood clotting & coagulation Fat Soluble vitamins are stored in body fat and are not destroyed by cooking.

17. Water Soluble Vitamin C (ascorbic acid)-balanced through Kidney, excreted by body daily Food Sources: Fruits – all citrus, Plants – Broccoli, Tomatoes, Brussels sprouts, Potatoes Functions: Prevents Scurvy, Formation of collagen, healing of wounds,release of stress hormones, Absorption of Iron.

18. Water Soluble Vitamin B complex – Excreted by body daily Classified in group – work together, each has own distinction (see table 5-3 pg 73 in text book) Some nutrients are lost from cooking foods that contain water soluble vitamins

19. Minerals Inorganic substances necessary in minute amounts for proper growth, development and optimal health Give rigidity to the structure of bones & teeth Work together and important to maintain a balance to prevent deficiencies

20. Minerals Major: Sodium Calcium Potassium Sulfur Trace: Copper Chromium Molybdenum ???

21. Cariogenic Carbohydrate containing foods contain the nutrients used by some bacteria Bacteria in plaque uses nutrients in sugary foods to produce acid Frequency and duration of eating sugary substances may be more important than the quantity.

22. Nutritional Planning Meet the body’s nutritional requirement & caloric needs Dentally undesirable diet components should be considered Cariogenic foods are high in calories and low in nutrients – intake will automatically be controlled when other nutritional needs are met first.