An Overview of Nutrition - Carol Kraft
Transcript of An Overview of Nutrition - Carol Kraft
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An Overview of Nutrition Chapter 1
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An Overview of Nutrition
Nutrition The science of the nutrients in foods and their
actions in the body.
Diet
The foods and beverages a person consumes
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Food Choices Choices are personal, behavioral or social
Personal preference
Sweet, salty, spicy
Habit
Ethnic Heritage or Regional Cuisine
Social Interactions
Availability, convenience, economy
Accessible, easy to prepare, affordable
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Food Choices Positive and negative associations
Emotional comfort
Boredom, depression, anxiety
Values
Religious beliefs, environmental concerns
Body weight and image
Nutrition and health benefits
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Nutrients in Food and in the Body
Nutrient –chemical substances obtained from food and used in the body to provide energy, structure, growth, maintenance and repair of body tissues
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The Nutrients in Food and in the Body
Composition of foods Water Carbohydrate, protein, lipid Vitamins, minerals Nonnutrients Fiber, phytochemicals, pigments,
additives
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The Nutrients in Food and in the Body
Functional foods
Provide health benefits beyond their nutrient contributions
Ex. Whole foods, fortified foods
Phytochemicals
Nonnutrient compounds found in plant derived foods that have biological activity in the body
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Body Composition of Health-
Wight Men & Women
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The Nutrients Chemical composition of nutrients
Inorganic – not containing carbon (minerals and water)
Organic nutrients – contain carbon (carbohydrate, protein, lipids, and vitamins)
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Elements in the Six Classes of
Nutrients
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The Nutrients
Essential Nutrient
A nutrient that the body does not make, or makes in insufficient amounts to meet the body’s needs; These must be supplied by food
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Energy-Yielding Nutrients Macronutrients
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Energy-Yielding Nutrients
Energy- the capacity to do work; food energy is chemical energy
Calorie – unit by which energy is measured. Food energy is measured in kilocalories.
1000 calories equal 1 kilocalorie
The scientific use of the term kcalorie is the same as the popular use of the term calorie
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Energy is measured in kcalories (commonly called calorie”)
Calorie- unit of energy so small that an apple provides tens of
thousands of them. To make it easy to calculate, energy is expressed in 1000 calorie metric units known as kilocalories, which we shorten to kcalories or calories.
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Energy from Food
The amount of energy or kcalories a food provides depends on the amount of:
Carbohydrate (4 kcalories/gram)
Protein (4 kcalories/gram)
Fat (9 kcalories/gram)
Alcohol (7kcalories/gram)
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Energy Density
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Calculating Energy from Food
1 slice of bread with 1 TBSP of peanut butter contains 16 grams of carbohydrate, 7 grams of protein, and 9 grams of fat. 16 grams carb X 4 kcalories per gram = 64 kcalories
7 grams protein X 4 kcalories per gram = 28 kcalories
9 grams of fat X 9 kcalories per gram = 81 kcalories
Total = 173 kcalories
What % is from fat?
81 fat kcalories÷173 total kcalories = 0.47
.47 X 100 = 47%
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Energy-Yielding Nutrients
Energy in the body Energy for activity
Stored energy
Other roles of energy-yielding nutrients Building tissues, providing structure,
regulating activities
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Vitamins- Micronutrients
Organic
Not energy-yielding
Essential
Water-soluble and fat-soluble
Vulnerable to destruction
Each of the 13 different vitamins has its own specific role in the body
Almost every bodily action requires assistance from vitamins
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Minerals-Micronutrients Inorganic
Not energy-yielding
Essential
Indestructible
Stable in cooked foods
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Water
Provides the environment in which nearly all the body’s activities are conducted.
Inorganic
Not energy-yielding
Essential
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The Science of Nutrition
The study of nutrients and other substances in foods and the body’s handling of them.
The science of nutrition depends on biology, biochemistry, and physiology
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The Scientific Method
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Conducting Research
Use of scientific method
Systematic process for conducting research
Research studies
Controls
Randomization
Sample size
Placebos
Double-blind experiments
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Nutrition Research
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Nutrition Research
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Publishing Research
Peer review
Research has validity
Findings are preliminary when published
Not meaningful by themselves
Findings need to be replicated
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Dietary Reference Intakes
A set of standards that define the amounts of energy, nutrients, and other dietary components that best support health.
Estimated Average Requirements
Recommended Dietary Allowances
Adequate Intakes
Tolerable Upper Limits
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Dietary Reference Intakes
Estimated Average Requirements –(EAR) the average amount of a nutrient that is sufficient for half the population
Recommended Dietary Allowance (RDA)- the amount of a nutrient to meet the needs of most healthy people - 98% of the population
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EAR and RDA Compared
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Establishing Nutrient Recommendations
Adequate Intake (AI)-
When insufficient evidence is present to determine an RDA
Tolerable Upper Intake Levels -
Point where nutrient is likely to be toxic
Helps protect against overconsumption
The maximum amount that appears to be safe for most healthy people
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Inaccurate vs. Accurate View of
Nutrient Intakes
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Estimating Energy Recommendations
Estimated Energy Requirement-(EER) Average energy intake that will
maintain energy balance Healthy body weight
Physical activity
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Energy Recommendations
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Dietary Reference Intakes
Acceptable Macronutrient Distribution
Ranges (AMDR)
Adequate energy and nutrients
Reduce risk of chronic diseases
Range
45-65% kcalories from carbohydrate
20-35% kcalories from fat
10-35% kcalories from protein
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Dietary Reference Intakes Estimates apply to healthy people
Needed adjustments
Recommendations – not minimum levels nor optimal levels
Goals intended to be met through diet
Apply to average daily intakes Each DRI category serves a unique
purpose
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Nutrition Assessment Malnutrition
Undernutrition and overnutrition Symptoms of malnutrition
Diarrhea
Skin rashes
Fatigue
Others
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Nutrition Assessment of Individuals
Historical information
Anthropometric data
Physical examination
Laboratory tests
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Nutrition Assessment of Populations
National nutrition surveys Reviews kinds and amounts of food
people eat
Evaluates the people themselves
Used to establish public policy, food assistance programs, regulation of the food supply
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National Health Goals
Healthy People- National public health initiative that identifies the most significant preventable threats to health and focuses on eliminating them. Overseen by the Department of Health and Human Services (DHHS)
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Healthy People 2020 Nutrition &
Weight Status Objectives
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Healthy People 2020 Nutrition &
Weight Status Objectives
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Diet and Health
Chronic Disease: Slow progression and long duration
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Risk Factors for Chronic Diseases
Risk factor: condition or behavior associated with an increased frequency of a disease, but not proved to be the cause
Risk factors persist over time
Risk factors cluster
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Highlight 1 Nutrition Information and Misinformation
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Not everything on the Internet is true!!
Determination of the reliability of a website
Anyone can publish anything
No guarantees of accuracy
Evaluate websites
Who, When, Where, Why, and What?
May be high-quality information: National Library of Medicine’s PubMed
May be misleading, incomplete, and inaccurate
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Highlight- Nutrition Misinformation
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Highlight- Nutrition Misinformation
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Nutrition Information and
Misinformation
Nutrition in the News Can be misleading and contradictory
May report scientific findings prematurely
Limited understanding
Current and controversial
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Nutrition Information & Misinformation
Identifying nutrition experts
Physicians & other health-care professionals
Training in nutrition is limited
Registered Dietitian (RD)
Degree and clinical internship
National exam
Maintain up-to-date knowledge
Dietetic Technician Registered (DTR)
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