1. Nutrition K. Dunlap

2. Nutrition the study of food and how the body uses it Function of Nutrients: 1) supply energy 2) supply materials for building and replacing body tissues 3) supply other substances needed for various life processes

3. Nutrition Nutrients:Nutrients: the components of food and drink that provide growth, replacement, and energy: 1. Carbohydrates 2. Lipids 3. Proteins 4. Vitamins 5. Minerals 6. Water DigestionDigestion: the hydrolysis of starches, fats, and proteins into smaller units that can be absorbed and metabolized.

4. DRI- Dietary Reference index Food and Nutrition Board, the institute of Meidcin and the National Academy of Sciences has established the DRIs EAR:EAR: adequate amount for 50% of population EEREER: estimated energy requirements RDA:RDA: recommended dietary allowances are adequate for most of the population based on measurable parameteres AIAI: Adequate intakes are used when REDA & EARs are not available ULUL: upper tolerance limit. Above would be detrimental

5. Calorimeter Food energy is measured in Calories (capital C) 1 Cal = 1 kcal = 1000 cal = 4180 joules a Calorie is defined as the amount of energy required to raise 1 kg of water 1  C Measured in a bomb calorimeter

6. Calculating the Caloric Value of Food Carbohydrate = 4 Cal per gram Proteins = 4 Cal per gram Fats= 9 Cal per gram

7. Recommended Dietary Needs

8. Nutrition & Health Poor diet and sedentary life style = Risk factors chronic diseases Accounts for about 66% of all deaths Cardiovascular diseases (29%) Cancer (22%) Cerebrovascular diseases (7%) Diabetes (3%)

9. Nutritional Diseases Obesity - excessive weight gain that is associated with heath concerns and increased risk of mortality -characterized by a BMI of greater than 30 BMI (body mass index) = weight in kg divided by the square of the height in m -25% of Americans are obese -60% of Americans are overweight (BMI 25- 29.9)

10. Nutritional Diseases Diabetes - condition in which body is unable to utilize glucose in a normal way Type I - an auto immune disease that results in the permanent destruction of insulin producing beta cells in the pancreas Type II - metabolic disorder that is usually characterized by insulin resistance, insulin deficiency and hyperglycemia -associated with obesity -Increased prevalence

11. Is a cluster of at least three of five of the following medical conditions: abdominal (central) obesity Elevated fasting plasma glucose High serum triglycerides Low HDL Insulin resistance – a condition in which the body does not respond properly to insulin. Metabolic syndrome

12. US population: 9.3% 7 th leading cause of death AI/AN: 15.9% Alaskan Natives alone (5-9%) Type 2 diabetes

13. low incidence of age and nutritional diseases 4.8 kg subsistence foods per week 60% of subsistence foods is finfish

14. Human body is 10-20% protein 40-50% in skeletal muscle 20% in organs Rest in skin and blood Recommended Daily Intake: Adults: 0.8 g per kg of body weight Children and Pregnancy: 1.5-2.0 g per kg body weight Complete Protein - contains all essential amino acids -meat, eggs, dairy, fish Incomplete Protein - missing one or more essential amino acids -legumes and grains combined make a complete protein Proteins

15. –Gelatin, which is denatured collagen, is an incomplete protein because it lacks Trp, and is low in Ile and Met. –Corn protein is low in Lys and Trp. –Rice is low in Lys and Thr. –Wheat protein is low in Lys. –Legumes are low in Met and Cys. –Soy protein is very low in Met. Protein complementation: Protein complementation: a diet in which two or more proteins complementation each other’s deficiencies; for example: –grains + legumes (rice + beans)

16. Fats recommended 30% of diet -10% monounsaturated -10% saturated -10% unsaturated Essential Fatty acids: Omega-3 EPA, DHA, linoleic Omega-6 Arachidonic acid,  -linolenic EPA, DHA, AA are 20 carbon hormone-like fatty acids that play an important part in the immune function

17. Saturated Fats in the U.S. Diet >90% of Fas in US diet: Palmitic (16:0) Stearic (18:0) Oleic (18:1) Linoleic (18:2)

18. Percentage of Calories in Common Foods

19. Energy Needs Woman 2000 Cal Men 2200 Cal -physical activity and lifestage affects energy needs -need to burn 3500 Cal to lose 1 pound Basal Caloric Requirements -the requirements for a resting body

21. Problems with Processed Food nutrients are lost in processing some but not all nutrients are added back (Enriched) Fortified is when other ingredients are added that were not originally the food are lower in fiber processed foods are digested more quickly and lend to weight gain

22. Food Supplements - vitamins, minerals, herbal remedies, etc… -$60 billion a year industry -Balanced diet provides adequate needs -Elderly, dieters, alcoholics, pregnant, lactation may require supplementation - often supplements are not in a form that is as available as it is in food

23. Supplement Label

24. Nutrition Labels

25. Food Additives -added to prevent spoilage, sweeten, enhance flavor, color, appearance, emulsify

26. Food Preservatives -mostly used to prevent food spoilage Antimicrobial: Nitrites -clostridium botulism - identified as cancer-causing Sulfites -wine and dried fruit -can cause allergic rxn Others -Na, K, Ca salts, benzoic acid, propionic acid, sorbic acid

27. Food Preservatives cont…. Antioxidants: added to slow the oxidative process -usually phenols Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) -Prevent oxidation of fats by combining with free radicals Natural Antioxidants -Vitamin E, Vitamin C, carotenoids, other polyphenols -also stop oxidation by combining with free radicals

28. Chemical Structures of Flavorings -largest class of food additive -natural and synthetic -Mostly aldehydes and esters -Many synthetics have not been thoroughly tested

29. Chemical Structures of Artificial Sweeteners -growing market for dieters and diabetics NutriSweet Sucralose Splenda

30. Sweetness of Sweeteners

31. 1.How does the body store energy? 2.How many Cal of energy are released 180 grams of glucose are converted to CO 2 and H 2 O? 3.There are 2 fatty acids that the body needs but cannot synthesize. What are they? 4.What is meant by a complete protein?