PRINCIPLES OF NUTRITION

MF210

Quiz 15%

Mid-Term exam 25%

Assignment 20%

Final exam 40%

Total 100%

An Overview of Nutrition

Nutrition in Your Life Nutrition

The science of foods and the nutrients and other substances they contain,

And of their actions within the body (including ingestion, digestion, absorption, transport, metabolism and excretion)

The Social, economic, cultural and psychological implications of food and eating

definition

Nutrition in Your Life

Food

Product derived from plants or animals that can be taken into the body

Provide energy and nutrients for the maintenance of life and the growth and repair of tissues

definition

Chronic disease

Is one of long duration that progresses slowly or with little change

Acute disease

Develops quickly, produces sharp symptoms, and runs a short course

Nutrition in Your Life

definition

Biologically, people eat to receive nourishment

Skin - 7 years

Red blood cell - 120 days

Fats beneath skin - 1 year

Lining of digestive tract: 3 - 5 days

* you must continually replenish, from foods, the energy and the nutrients you deplete in maintaining your body

The Nutrients

Nutrients

Chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agentsto support growth, maintenanceand repair of the bodys tissues.

Nutrients may also reduce the risks of some diseases

definition

The Nutrients

The Health Line

Persons health can fall anywhere along a continuum, from maximum wellness to total failure to function (death)

WellnessAll of the characteristics that

make a person strong, confident and able to

function well with family, friends and others

Nutrition and Diet

Therapy (7th Edition)

The Nutrients6 classes of nutrients

Carbohydrates

Proteins

Fats

Vitamins

Minerals

Water

Organic nutrients: nutrients containing carbonan element found in all living

organisms

Carbohydrates

Proteins

Fats

Vitamins

Body Composition

Macronutrients need in large amounts

- CarbohydrateFat

protein

Micronutrients small amountsVitamins

Minerals

The Nutrients

Energy (Kcal):

The capacity to do work. The energy in food is chemical energy.

- Released from CHO, pro and fats and measured in Kcalories (Kcal).

Energy-Yielding Nutrients

Energy from foods:

- CHO: 1 g = 4 Kcal

- Pro: 1 g = 4 Kcal

- Fat: 1 g = 9 Kcal greater energy density

- Alcohol: not nutrient as it interferes growth, maintenance, and repair of body. But contribute energy (1g = 7 Kcal)

Energy in the body:

- heat, electrical impulses through brain & nerves, synthesize body compounds, move muscles.

- stored if not used and excessive intake leads to in body fat

Calculate the energy available from foods

Eg: 1 slice of bread with 1 tbsp peanut butter contains 16 g CHO, 7 g pro, 9 g

fats:

16 g CHO 4 Kcal/g = 64 Kcal

7 g pro 4 Kcal/g = 28 Kcal

9 g fat 9 kcal/g = 81 Kcal

Total = 173 Kcal

% energy from fat : 81 173 = 0.47 100 = 47%

(20-35 %)

% energy from CHO : 64 173 = 0.37 100 = 37%

(55-60%)

% energy from protein : 28 173 = 0.16 100 = 16%

(10-15%)

Vitamins

Organic but do not provide energy

Instead, they facilitate the release of energy from CHO, protein & fat

13 different vitamins, each with its own special roles to play

Water-soluble vs. fat-soluble

Vitamin can function only if they are intact, but because they are complex organic molecules, they are vulnerable to destruction by heat, light and chemical agents

The Vitamins

Thirteen organic vitamins

Water-soluble vitamins

Fat-soluble vitamins

Facilitate energy release

Almost every bodily action requires assistance from vitamins

Vulnerable to destruction

Example: Vit C

Minerals

Inorganic

Not energy-yielding

16 known to be essential to humans

In bones, teeth and in the fluids of the body

Indestructible

Lost during food-refining processes/cooking

1. Sodium

2. Chloride

3. Potassium

4. Calcium

5. Phosphorus

6. Mg

7. Sulfate

8. Iron

9. Zinc

10. Iodine

11. Selenium

12. Copper

13. Manganese

14. Fluoride

15. Chromium

16. Molybdenum

Water

Inorganic

Not energy-yielding

Provides the environment in which nearly all the bodys activity conducted

Participate in many metabolic reactions

Supplies the medium for transporting vital materials to cells and waste products away from them

The Nutrients

Essential nutrients

Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs

Also called indispensable nutrients

About 40 nutrients are known to be essential for human beings

Non-nutrients Compounds in foods that do not fit within

the six classes of nutrients

Alcohol, phytochemicals*, pigments, additives

Some are beneficial, some are neutral and a few are harmful

* Phytochemicals = non-nutrient compound found in plant-derived foods that have biological activity in the body (provide health benefits)

The Nutrients

Why do we need nutrients??

Form and maintain body structures

Eg: Muscle made of protein and water

and bone of protein and minerals

Regulate biochemical reactions (metabolism) to maintain homeostasis

Eg: Water helps to regulate body temp.

Effects of poor nutrient intake

Malnutrition

Too much or too little nutrients

Undernutrition : Energy or nutrient intake below that which meets nutritional needs

Due to : deficient intake of

energy/nutrients, requirements, inability to absorb/use nutrients.

Starvation: def. energy that causes

weight loss, poor growth, inability to

reproduce, death.

Overnutrition : excess of nutrients

Lead to obesity. Excess nutrients can

cause toxic reaction

Symptoms appear rapidly or takes time

eg: Eat too much, deposit more body fat

and gain weight in a period of time

Malaysia

Undernutrition or overnutrition?

What are the risk factors?

Emerging health conditions associated with this?

Food Choices

Choices are highly personal

Social or behavioral motives

Personal preference

Taste

Sweet and salty

Genetics

Habit

Ethnic heritage or tradition

Food Choices Social interactions

Availability, convenience, and economy

Benefits of home-cooked meals

Positive and negative associations

Emotions

Boredom, depression, anxiety

Stress

Food Choices

Values

Religious beliefs, political views, environmental concerns

Body weight and image

Nutrition and health benefits

Functional foods

Food Choices Nutrition and health benefits

Functional foods

Foods that contain physiologically active compounds

are foods or dietary components that may provide a health benefit beyond basic nutrition

Examples:

fruits and vegetables, whole grains, fortified or enhanced foods and beverages, and

some dietary supplements

International Food Information Council

Nutritional Choices and Health Daily choices impact health

Individual choices may only have minimal influence on health Cumulative effects over years and decades become more

significant

Impact extends beyond physical health to overall wellness

Positive lifestyle choices can help to enhance health Poor lifestyle choices, on daily basis, increase risks of

developing disease

Nutritional choices affect health and disease

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