The Role of Nutrition in Our Health

Basic Info Instructor:Virginia Bennett, PhD,RD Office: PE 134 Office hours: 1:00 Tuesday &

Thursdsay Phone: 963-3360 Email: bennettv@cwu.edu http://www.cwu.edu/~bennettv/

Basic Info Grading Policy Grading: Exam 1                 100 points

            Exam 2                  100 points             Exam 3                  100 points Final-Comprehensive 100 points

Attendance/Quizzes 50 points Discussion/Lab Group

Assignments                       100 points

Grading

90% - 100% = A grades 80% -  89% = B grades 65% -  79% = C grades 56% -  64% = D grades less than 56% = F

Extra Credit: Study Groups

Register in groups of 3-4 by Oct 9 If average scores fall between the

following, you will receive extra credit Score Extra Credit 90-100% 4% 80-89% 3% 70-79% 1%

Discussion Groups/Labs Attendance/Activity 45 points Assignments 135 points These points will be converted to 100 points

and therefore will count the same as one exam. This is the easiest exam grade in this course! Take advantage of it.

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What is “good” nutrition? “good” vs “bad” Never eating a candy bar? Never drinking a beer? Consumption of nutritious foods in

appropriate amounts “Food is an important part of a

balanced diet” Fran Lebowitz

Definition of NutrientA substance used by the body

for normal growth, reproduction, and maintenance of health–Provides structure, energy, and

regulation–essential vs non-essential

Nutrition and Disease

SomeO steoporosisO steoarthritis

som e forms of cancer

StrongT ype 2 Diabetes

Heart DiseaseHT N, Obesity

Direct CausePellagra

Scurvy, Iron def anem iaVit/min deficiencies

Nutrition Com ponent

Leading Causes of Death in USA

Rank Cause of death % of total

1 Heart disease 31

2 Cancer 23

3 Stroke 7

6 Diabetes 3

9 Liver disease 1

Healthy People 2010Two overarching goals: Increase quality and years of

healthy lifeEliminate health disparitiesHealthy People 2010 Slide Sh

ow

Physical Activity

Overweight and Obesity

Classes of Nutrients

Functions of Nutrients

Provide EnergyForm Body StructuresRegulation of Body Processes

Energy

1000 calories = 1 kilocalorie = 1 Calorie

1 calorie = amount of energy needed to increase 1 gram of water 1 degree C.

1 kilocalorie = amount of energy needed to increase 1000 grams of water 1 degree C.

Calorie Calculation

CHO: 4 Calories per gramProtein: 4 Calories per gramLipid: 9 Calories per gramAlcohol: 7 Calories per gram

Calculation Spaghetti sauce: CHO; 8 grams,

Protein; 2 grams, Fat; 1 gram CHO: 8 grams x 4 Cal = 32 Cal Protein: 2 grams x 4 Cal = 8 Cal Fat: 1 gram x 9 Cal = 9 Cal Total Cal = 32 + 8 + 9 = 49 Cal

Calculations If your diet allows for 2500 Calories,

how many grams of fat are you allowed if you keep your % fat at or below 30%

2500 x .30 = 750 Calories 750 Calories/ 9 = 83 grams

Calories/gram)

Calculations How many grams of fat are you

allowed if your diet is restricted to 1500 Calories?

Answer: 1500 x .30 = 450 Calories 450/9 = 50 grams of fat

Structure

“You are what you eat...” : certain amount of truth.– Genetic potential

– environmental influencedeveloping fetushttp://

www.eatright.org/ada/files/DNAHOT.pdf

Fetal Alcohol Syndrome

Regulation

Protein, vitamins and minerals are chief regulators.

Protein malnutrition leads to edema:– Water escapes from blood vessels

and locates between cells or in cavities such as gut.

Protein deficiency: Edema

Types of Nutrition Studies:

Case Study:– A person with a problem

– Problem is reported

– May offer suggestion about a certain disease, nutrition deficiency

– eg. infant formula without essential fatty acids

Types of Nutrition Studies

Epidemiological Study– Usually large population

– No control or limited control

– relate one factor to another

– eg high fat intake related to heart disease

Types of Nutrition Studies:

Intervention Studies– More control

– Limit food intake and see what affect it has on disease state

– eg limit sodium intake and see what affect it has on blood pressure

Types of Nutrition Studies:

Clinical Studies: Tight control in a laboratory setting.– often done with lab animals or a

metabolic ward with people– control as many parameters as you are

able– measure affects on the disease state– eg rats in a lab: feed sodium and

measure blood pressure

Determination of Sound Information

Reputable professionalsScientific researchPeer reviewed articles .org or .edu or .gov WEB sites

–not .com