Nutrition 2. Nutrients Macronutrients Carbohydrates Proteins Fats All organic molecules Water...
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Transcript of Nutrition 2. Nutrients Macronutrients Carbohydrates Proteins Fats All organic molecules Water...
NutrientsMacronutrients
Carbohydrates Proteins Fats
All organic molecules
Water
Micronutrients
13 Vitamins All organic molecules
15 Minerals Elements, inorganic
Essential Nutrients
Nutrients the body cannot make, or produce in sufficient quantity
essential nutrients “Essential” means “required in the
diet”
Nonessential nutrients
Nutrients manufactured by the body from things in the diet are nonessential
Cholesterol, creatine, and glucose are examples
Nonessential nutrients are present in food, but not required in our diet
Nutritional State of the U.S. and the World
Just seventy years ago vitamin deficiency diseases
were common in children and adults
Disease due to malnutrition became more common before and during the Great Depression
In the developing world, we still see these deficiency diseases.
Iron—most common deficiency
1/3 of people in world are iron deficient ---mostly women and children
People with iron deficiency are weak and tired have short attention span are more susceptible to infection
Vitamin A Deficiency
Common in the developing world, esp.South Asia, South-East Asia and Africa.
Mainly affects infants, young children and pregnant women.
the number one cause of preventable blindness in children
increases the risk of death in infants.
India: 42 percent of children under five are
underweight - 3,000 children
dying daily due to illnesses related to poor diets –
Girls are much more likely to die of starvation or illness.
Now, dietary excesses are the problem in the US
Majority of Americans die from cardiovascular disease or cancer
These account for 51% of all deaths
Also contributes to death from diabetes
Lifestyle Factors: 51% of influence on longevity
Diet is one of the most important lifestyle factors
related to disease development and prevention
diets are within our control
Agriculture
Domestication of plants and animals began about 12,000 years ago Exc: dogs, over 30,000 years ago
Most people lived on farms or in villages or migrated with herd animals
Industrial revolution began about 1760 Today, 51% of world’s population lives
in urban areas
Then and Now
Human survival mechanisms are no longer an asset Stimulating hunger in spite of excess body
fat Conserving the body’s sodium A preference for sweet-tasting food A digestive system that prefers high-fiber
diet All advantages for early humans
Modern life: we may love it, but it doesn’t love us
Today’s chronic health problems are from diets and lifestyles greatly different from our early ancestors
Human body functions best on low saturated fat, sugar, and sodium, lean sources of protein, high in fiber, complex carbohydrates, and vegetables and fruits
Life Expectancy 2004-2005
1. Andorra 83.5 years 2. Japan 82 Australia 80 Canada 80 Spain 79 White Americans 78.3 42. U. S. 77.1 Cuba 77.0 Mexico 76 African Americans 73.3
Healthy weight in adultsObesity in adultsOverweight or obesity in children and adolescentsGrowth retardation in children
Weight Status and Growth
US Nutrition Objectives
Fruit intakeVegetable intakeGrain product intakeSaturated fat intakeTotal fat intakeSodium intakeCalcium intake
Food and Nutrient Consumption
Schools, Worksites, and Nutrition Counseling
Meals and snacks at school (dev.)Worksite promotion of nutrition education and weight managementNutrition counseling for medical conditions
Food Security little or no change
Iron Deficiency and Anemia
Iron deficiency in young children and in females of childbearing ageAnemia in low-income pregnant femalesIron deficiency in pregnant females (dev.)
Improving Getting worse Little or no change Cannot assess (limited data)
DHHS
19-1. Healthy weight in adults
19-2. Obesity in adults
19-3. Overweight or obesity inchildren and adolescents
19-5. Fruit consumption
19-6. Vegetable consumption
19-7. Whole grain consumption
Highlighted Objectives
DHHS
Dietary Guidelines for Americans
A set of guidelines for healthy eating Provides practical suggestions for dietary changes Updated every five years
We have to understand the science of nutrition so we can
make the right changes– and not waste our time, energy, and
money on the wrong changes!
Americans want Nutrition Information ButBut
Nutrition "information" does not have to be true to be reported to the public
Nutrition "information" ranges from sound to outrageous
Fraudulent nutrition information exists due largely to the pursuit of money
Reliable information generated by science
Science requires systematic study
Nutrition Information
Publicity in media may be truths, or half-truths and gossip
Publicity does not have to meet standard of truth
Opinions are protected by ‘Freedom of Speech’
But it’s illegal to put false or misleading information about a product on a product label, in a product insert, or in an advertisement
Nutrition Misinformation
• Common features of fraudulent information about nutritional products and services
• If you find these in promotional information, you should be very suspicious of the product or service
Qualified Nutrition Professionals
Registered, licensed, or certified dietitians (such as RD's) meet qualifications
established by the American Dietetic Association and state regulations
They are qualified to advise and instruct people in nutrition issues.
They, and many university professors, including many medical doctors, are usually trustworthy
Many MD's in private practice or authors of diet books are not!
Scientific Nutrition News
More than 8000 nutrition-related research articles are published each year
New results in these areas are hot topics: Obesity, Cancer, Cholesterol, Heart
disease, Vitamins, Food safety Media oversimplifies nutrition
stories
Sources of Nutrition Information
Reliable sources use the standards of proof required by science
These are based on multiple studies and arrived at by scientific consensus
Majority opinion of knowledgeable scientists
Nutrition recommendations are based on this consensus of scientific opinion
Science Gives Results
Sound nutrition information survives systematic examination as dictated by science
Science produces facts and evidence from laboratory, animal, and human studies
Scientific studies provide facts for developing public policies about nutrition and health
And for inclusion in textbooks about nutrition
Methods of Science
Specific methods employed vary depending on the type of research
Scientific studies are carefully planned First process is observation Next, is stating a question and
transforming it into an explicit hypothesis
Hypothesis is then proved or disproved by the research
Research Design based on answers to these
questions
What type of research design should be used?
Who should the research subjects be? How many subjects are needed in the study? What information needs to be collected? What are accurate ways to collect the
needed information? What statistical tests should be used to
analyze the findings?
Epidemiological Studies
May track how disease rates change as people change lifestyles
Typical are studies of Japanese immigrants to the US
Diet and disease differences
Japanese men’s health changes inrelation to dietary intake of carbohydratesand fats aftermoving to the USA
What Type of Research Design?
Epidemiological Studies Case-control Studies
Retrospective Studies Nutritional Survey Prospective Studies
Dietary Intervention Studies Clinical Trials
Randomized Clinical Trials
Clinical trials test the effects of a treatment or intervention
an experimental group a control group
Because of the “placebo effect” A double-blind procedure is used
when possible to eliminate bias
Science and Nutrition
Science is based on facts and evidence
Grounding ethic of scientists is that facts and evidence are more sacred than any other consideration
These characteristics of science and scientists are strong assets for the job of identifying truths