1. So What is Nutrition?
1. The science of foods and their components (nutrients and other subjects), including the relation ship to health and disease; processes within the body (ingestion, disgestion, absorption, transport, disposal) and the social, economic, cultural and psychological implications of eating.

2. Definitions you need to know!
Essential vs. nonessential nutrients
Organic vs inorganic foods
Organic vs inorganic nutrients
Macro vs micro nutrients
Phytochemicals
Antioxidants

3. Nutrients and Nourishment
The science of nutrition
Identifies amount of food we need
Recommends best food sources
Identifies components in food that are helpful or harmful
Helps us make better choices
Improves our health
Reduces our risk of disease
Increases our longevity 3

4. Nutrients and Nourishment
Why do we eat the way we do?
Food preferences
Enjoyment
Nourishment
Age
© Andy Lim/ShutterStock, Inc. 4

5. Influences on Food Choices
Sensory influences and personal preferences
Taste, texture, and smell
Flavor
Classic tastes: sweet, sour, bitter, salty, and umami
Habits
Comfort/discomfort foods
Behavioral motives 5

6. Influences on Food Choices
Sensory influences
Advertising and promotion
Food and diet trends
Social factors
Nutrition and health beliefs
Courtesy of the Milk Processor Education Program.

7. Influences on Food Choices
Environment
Where you live
How you live
Who you live with
Obesogenic environment
Living in an environment that promotes the overconsumption of calories and discourages physical activity and calorie expenditure

8. Influences of Food Choices
Environment
Economics
Where you live and the surrounding climate
Lifestyle
Foods prepared away from home
Availability
Poor access to nutritious foods

9. Influences of Food Choices
Cultural influences
Tradition or cultural background
Religion
Religious rites, symbols, and customs
Social-ecological model
Dietary Guidelines for Americans
Individual factors, environmental settings, various sectors of influence, and social and cultural elements of society

10. The American Diet
Reproduced from US Department of Agriculture and US Department of Health and Human Services. Dietary Guidelines for Americans, th ed. Washington, DC: US Government Printing Office; December 2010. 10

11. The American Diet
Reproduced from US Department of Agriculture and US Department of Health and Human Services. Dietary Guidelines for Americans, th ed. Washington, DC: US Government Printing Office; December 2010.

12. How healthful is the “American” diet?
-Too little nutrient-dense foods
Nutrient density is a ratio of nutrient content (in grams) to the energy content (in Kcalories). Nutrient-dense food is opposite to energy-dense food (also called “empty calorie" food). Nutrient-dense foods provide substantial amounts of vitamins and minerals and relatively few calories. Fruits and vegetables are the nutrient-dense, while products containing added sugars, processed cereals, and alcohol are not.
Too much of the foods known to be harmful
Sodium, solid fat, saturated fat, and sugar
Photo © PhotoDisc

13. Introducing the Nutrients
Functions
Normal growth and development
Maintaining cells and tissues
Fuel to do physical and metabolic work
Regulating body processes

14. Introducing the Nutrients
Essential nutrients
Body cannot make them, or cannot make enough
Six classes of nutrients
Carbohydrates
Lipids (fats and oils)
Proteins
Vitamins
Minerals
Water

15. Introducing the Nutrients
Definition of nutrients
Absence from the diet results in a specific change in health
Putting the chemical back in the diet will reverse the change in health
Not only chemicals in food
Phytochemicals
Antioxidants 15

16. Introducing the Nutrients
Classifications of nutrients
Macronutrients
Carbohydrates, lipids, and proteins
Micronutrients
Vitamins and minerals
Organic (contain carbon)
Carbohydrates, lipids, proteins, and vitamins
Inorganic
Minerals and water 16

17. Introducing the Nutrients
Nutrients and energy
Energy
The capacity to do work
Energy sources
Carbohydrates, lipids, protein
Measure of energy
Kilocalorie
1,000 calories = 1 kilocalorie 17

18. Introducing the Nutrients
Energy in foods
Measured in kilocalories (kcal) 18

19. Introducing the Nutrients
Energy in foods
When is a kilocalorie a calorie?
Calorie
Kilocalorie
Specific measurement or unit of energy in food
General term for energy in food

20. Introducing the Nutrients
How can we calculate the energy available from foods?
Example
30 g carb × 4 kcal/g = 156 kcalories
10 g protein × 4 kcal/g = 40 kcalories
16 g fat × 9 kcal/g = 144 kcalories
TOTAL = 340 kcalories 20

21. Introducing the Nutrients
Be food smart
Calculating the percent of calories in food
To limit fat intake to 20–35% of total energy intake:
2,000 kcal food × = 700 kcal from fat
700 kcal from fat/9 kcal/g = 77.8 g of fat allowed per day 21

22. Diet and Health Health Disease Acute Short-lived illnesses Chronic
Diseases with a slow onset and long duration

23. Diet and Health

24. Diet and Health Obesity: public health crisis
More than two-thirds of U.S. adults are overweight or obese
Increases health risks
Coronary heart
disease
Cancer
Diabetes
Hypertension
Metabolic
syndrome 24

25. Diet and Health Obesity Factors that influence obesity Behavior
Calorie imbalance
Environment
Barriers to or opportunities for an active lifestyle
Genetics
Role of heredity 25

26. Applying the Scientific Process to Nutrition
Test hypothesis
Common study designs
Epidemiological studies
Animal studies
Cell culture studies
Case control studies
Clinical trials
Randomized
Double-blind
Placebo-controlled 26

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28. Evaluating Information on the Internet
There are no rules for posting on the Internet
Consider the source
Keep in mind the scientific method
Be on the lookout for “junk science”