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Nutrition: Linking Food, Function, and Health, and In Depth 1.5, New Frontiers in Nutrition and Health 2015 Pearson Education, Inc.Chapter 1 Lecture1What Is Nutrition?Nutrition: the study of food, includingHow food nourishes our bodiesHow food influences our health

Nutrition is a relatively new discipline of science

Nutrition research focuses on supporting health and preventing and treating chronic diseases 2015 Pearson Education, Inc.2What Is Nutrition?Nutrition involves study of the following:Food consumptionFood digestionFood absorptionFood storageFactors that influence eating patternsRecommended amounts of types of foodFood safetyThe global food supply 2015 Pearson Education, Inc.3How Does Nutrition Contribute to Health?Nutrition supports health and wellness

Wellness: physical, emotional, social, occupational, and spiritual health

Critical components of wellnessNutritionPhysical activity 2015 Pearson Education, Inc.4Wellness 2015 Pearson Education, Inc.

5Diet and Disease PreventionNutrition can prevent diseaseNutrient-deficiency diseases: scurvy, pellagraThree chronic diseases strongly associated with poor nutrition: heart disease, stroke, diabetesDiseases in which nutrition plays a role: osteoarthritis, osteoporosisObesity is the primary link between poor nutrition and mortality 2015 Pearson Education, Inc.6Relationship between Nutrition and Disease

2015 Pearson Education, Inc.7Leading Causes of Death in the U.S. 2015 Pearson Education, Inc.

8Increase in Obesity Rates

2015 Pearson Education, Inc.9Healthy People 2020Nutrition is so important that it has become a national goal

The Healthy People plan, revised every decade, identifies goals and objectives to reach by 2020 2015 Pearson Education, Inc.10Healthy People 2020Goals of Healthy People 2020Attain high-quality, longer lives free of preventable disease, disability, injury, and premature deathAchieve health equity, eliminate disparities, and improve the health of all groupsCreate social and physical environments that promote good health for allPromote quality of life, healthy development, and healthy behaviors across all life stages 2015 Pearson Education, Inc.11Healthy People 2020

2015 Pearson Education, Inc.What Are Nutrients?Nutrients: the chemicals in foods that are critical to human growth and function

There are six groups of essential nutrients found in foods:carbohydratesvitaminsfats and oilsmineralsproteinswater 2015 Pearson Education, Inc.13Six Groups of Essential Nutrients 2015 Pearson Education, Inc.

14What Are Nutrients?Macronutrients: nutrients required in relatively large amountsProvide energyCarbohydrates, fats and oils, proteins

Micronutrients: nutrients required in smaller amountsVitamins and minerals 2015 Pearson Education, Inc.15Energy from NutrientsWe measure energy in kilocalories (kcal)

Kilocalorie: amount of energy required to raise the temperature of 1 kg of water by 1C

On food labels, "calorie" actually refers to kilocalories 2015 Pearson Education, Inc.16CarbohydratesCarbohydrates are the primary source of fuel for the body, especially for the brainProvide 4 kcal per gramFound in grains (wheat, rice), vegetables, fruits, and legumes 2015 Pearson Education, Inc.17Carbohydrates 2015 Pearson Education, Inc.

18FatsFats are composed of lipids, molecules that are insoluble in waterProvide 9 kcal per gramImportant energy source during rest or low-intensity exerciseFound in butter, margarine, vegetable oilsSource of fat-soluble vitamins and essential fatty acids 2015 Pearson Education, Inc.19Fats and Oils 2015 Pearson Education, Inc.

20ProteinsProteins are chains of amino acidsCan supply 4 kcal of energy per gram, but are not usually a primary energy sourceImportant source of nitrogen 2015 Pearson Education, Inc.21ProteinsProteins are important for Building cells and tissuesMaintaining bonesRepairing damageRegulating metabolismFluid balanceProtein sources include meats, dairy products, seeds, nuts, and legumes 2015 Pearson Education, Inc.22Proteins 2015 Pearson Education, Inc.

23MicronutrientsVitamins and minerals are known as micronutrients

Vitamins: organic molecules that assist in regulating body processes

Vitamins are micronutrients that do not supply energy to our bodiesFat-soluble vitamins Water-soluble vitamins 2015 Pearson Education, Inc.24Overview of Vitamins 2015 Pearson Education, Inc.

MineralsMinerals: inorganic substances required for body processes

Minerals include sodium, calcium, iron, potassium, and magnesium

Minerals have many different functions, such as fluid regulation and energy production; are essential to bones and blood; and help eliminate harmful by-products of metabolism 2015 Pearson Education, Inc.26Overview of Minerals 2015 Pearson Education, Inc.

Water Supports All Body FunctionsWater is a vital nutrient for health and survival

Water is involved in many body processes: fluid balancenutrient transportnerve impulsesremoval of wastesmuscle contractionsbody temperatureand many, many more

2015 Pearson Education, Inc.28Determining Nutrient NeedsDietary Reference Intakes (DRIs) identify the Amount of a nutrient needed to prevent deficiency disease in healthy peopleAmount of a nutrient that may reduce the risk of chronic diseaseUpper level of safety for nutrient intake 2015 Pearson Education, Inc.29Determining Nutrient Needs 2015 Pearson Education, Inc.

30Determining Nutrient NeedsDRIs consist of four valuesEstimated Average Requirement (EAR)Recommended Dietary Allowance (RDA)Adequate Intake (AI)Tolerable Upper Intake Level (UL) 2015 Pearson Education, Inc.31Determining Nutrient Needs: EAREstimated Average Requirement (EAR)The average daily intake level of a nutrient that will meet the needs of half of the healthy people in a particular life stage and gender groupUsed to determine the Recommended Dietary Allowance (RDA) of a nutrient 2015 Pearson Education, Inc.32Determining Nutrient Needs: RDARecommended Dietary Allowance (RDA)The average daily intake level required to meet the needs of 9798% of healthy people in a particular life stage and gender group 2015 Pearson Education, Inc.33Determining Nutrient Needs: AIAdequate Intake (AI)Recommended average daily intake level for a nutrientBased on observations and estimates from experimentsUsed when the RDA is not yet established: calcium, vitamin D, vitamin K, fluoride 2015 Pearson Education, Inc.34Determining Nutrient Needs: ULTolerable Upper Intake Level (UL)Highest average daily intake level that is not likely to have adverse effects on the health of most peopleConsumption of a nutrient at levels above the UL is not considered safe 2015 Pearson Education, Inc.35Determining Nutrient Needs: EEREstimated Energy Requirement (EER)Average dietary energy intake to maintain energy balanceBased on age, gender, weight, height, and level of physical activity 2015 Pearson Education, Inc.36Determining Nutrient Needs: AMDRAcceptable Macronutrient Distribution Range (AMDR)The range of energy intake from carbohydrate, fat, and protein associated with reduced risk of chronic diseaseThe range of macronutrient intake that provides adequate levels of essential nutrients

2015 Pearson Education, Inc.37AMDRs for Healthful Diets 2015 Pearson Education, Inc.

38Interpreting Nutrition ResearchResearch involves applying the scientific methodObservation and description of a phenomenonCreation of a hypothesisDesign of a repeatable experimentCollection, analysis, and interpretation of dataFormation of a conclusion, or proposal of an alternative hypothesisDevelopment of a theory based on repeated experiments 2015 Pearson Education, Inc.39The Scientific Method 2015 Pearson Education, Inc.

40Types of Research Studies Animal versus human studiesDrawbacks: ethical concerns, and results may not apply to humans Observational studiesCan only indicate relationships between factors Case control studiesClinical trials

2015 Pearson Education, Inc.41Clinical TrialsIn clinical trials, an intervention's effect on a certain disease or health condition is tested using two groups: the experimental group and the control group

Randomized trialsSingle- and double-blind experimentsPlacebo: an imitation treatment that has no effect, given to the control group inplacebo-controlled double-blind randomized clinical trials 2015 Pearson Education, Inc.42Evaluating Nutrition-Related ClaimsAsk these questions to determine scientific validity:Who is reporting the information?Who conducted the research and who paid for it? 2015 Pearson Education, Inc.43Evaluating Nutrition-Related ClaimsIs the report based on reputable research studies?Was there a control and an experimental group?Was the sample size large enough to rule out chance variation?Was a placebo effectively administered?Was it a double-blind study?Is the report based on testimonials?Are the claims too good to be true? 2015 Pearson Education, Inc.44Determining a Website's ReliabilityLook at:The website sponsors' credentialsWhether the date of the website is recentThe internet address: ".gov", ".edu", and ".org" are generally considered reliable

2015 Pearson Education, Inc.Whom Can You Trust?Trustworthy experts are educated and credentialedRegistered dietitian (RD)Licensed dietitianNutritionist with credentials and experienceProfessional with advanced degree(s) in nutritionPhysician with appropriate expertise in nutrition 2015 Pearson Education, Inc.46Whom Can You Trust?Government agencies are usually trustworthyThe Centers for Disease Control and Prevention (CDC) supports two large national surveysNational Health and Nutrition Examination SurveyBehavioral Risk Factor Surveillance System surveyNumerous institutes within the National Institutes of Health focus on specific areas of research, including cancer; heart, lung, and blood diseases; diabetes; and alternative medicine 2015 Pearson Education, Inc.47Whom Can You Trust?Professional organizations publish cutting-edge nutrition research and information

These includeAcademy of Nutrition and DieteticsAmerican Society for Nutrition (ASN)American College of Sports Medicine (ACSM)North American Association for the Study of Obesity (NAASO) 2015 Pearson Education, Inc.48In Depth: New FrontiersNutrigenomics studies the interactions among genes, the environment, and nutritionKey theory: foods and environmental factors can "switch" some genes on while turning off othersCould help in reducing risk of diet-related disease, treating existing conditions through diet, and making personalized nutrition possible 2015 Pearson Education, Inc.49In Depth: New FrontiersThe human genome is the set of genes making up the DNA in the nucleus of a human cellThe human microbiome is the set of genes belonging to microorganisms that inhabit the human bodyOur health is affected by the way they interact with our human cells and genesGI flora: helpful bacteria in our gastrointestinal (GI) tract 2015 Pearson Education, Inc.50In Depth: New FrontiersFunctional foods have ingredients with the potential to provide health benefits beyond basic nutritionProbiotics contain microorganisms that improve the intestinal microbial balancePrebiotics are nondigestible ingredients that stimulate the growth and/or activity of helpful bacteriaPhytochemicals are plant chemicals that may reduce risk for disease and age-related decline 2015 Pearson Education, Inc.51In Depth: New Frontiers 2015 Pearson Education, Inc.