1. Food Choices: Nutrients and Nourishment BIOL 103 Chapter 1

2. What is Nutrition? The science of foods (e.g. nutrients and other substances), including the relationships to health and disease; processes within the body (ingestion, digestion, absorption, transport, storage, functions, and disposal of end products); and the social, economic, cultural and their components, and psychological implications of eating.

3. Factors that Influence Food Choices 1.Sensory 2.Cognitive 3.Genetics 4.Environmental 5.Health status

4. Why do we eat the way we do? Sensory 1.Flavor/Taste 2.Texture 1.Appearance

5. Why do we eat the way we do? Cognitive 1.Learned food habits/food reward 2.Social factors 3.Comfort/discomfort foods 4.Advertising 5.Nutrition and health beliefs

6. Why do we eat the way we do? Environment 1.Economics 1.Lifestyle 2.Availability 3.Cultural Influences 4.Religion

7. The American Diet “Meats and potatoes” Americans age 2 and older consume, on average, 2157 calories (based on 2000 calories diet) How healthful is the “American” diet? – Too little: fruits, dairy, vegetables, whole grain foods – Too much: saturated fat, sodium, sugar

8. Nutrients Definition: Any substance that provides nourishment _______________________ and the _____________________. Essential vs. Non-essential nutrient – Essential nutrient: – Non-essential: How to determine if it is an nutrient? – Omit nutrient  decline of health function – Put nutrient back it (before it’s too late)  regain health function

9. The six classes of nutrients 1.Carbohydrates 2.Proteins 3.Lipids (fat) 4.Vitamins 5.Minerals 6.Water Macronutrients vs. Micronutrients

10. General Functions of Nutrients (what do they do in our body) 1.Provide energy 2.Regulate body processes (ingestion, digestion, absorption, transport, storage, functions, and disposal of end products) 3.Build and repair body structures

11. How nutrients can be categorized… Organic or Inorganic? What does it mean in science if food is organic? _______________________________________ What is their function?

12. Carbohydrates Carbohydrates: “hydrate of carbon” – Made of: sugar molecules Function: – Energy source for cell and tissues Dietary sources: starches and sugars found in grains, vegetables, legumes (dry beans and peas), fruits, dairy products

13. Lipids Made of: fatty acids/glycerol Functions: 1.Energy storage as triglycerides 2.Carries fat-soluble vitamins 3.Provides structure for body cells Dietary sources: fats, oils, meat, dairy, some plants (avocado, coconut)

14. Proteins Made of: amino acids Functions: 1.Energy source 2.Structure for cells/tissues/body structures 3.Regulation of body processes Food sources: meats, dairy products, grains, legumes, vegetables.

15. Vitamins Fat Soluble Vitamins – _________________ – Stored in larger quantities Water Soluble Vitamins – _________________ Made of: carbon, hydrogen, and any one or combo of the following (N, O, P, S, or other elements) Function: 1.helps regulate body processes 2.help extract energy from carbs, fat, and proteins Dietary sources: meats, vegetables, grains, dairy, fats

16. Minerals Inorganic substances Macrominerals vs. Microminerals – Macrominerals: Examples: Na, Cl, K, Ca, P, Mg – Microminerals or “trace minerals”: Examples: Fe, Zn, Cu, Mn, Mo, Se, I, Fl Functions: – Structure – Regulation Food sources: all food groups

17. Water Most important nutrient Functions: 1.Temperature control 2.Lubrication of joints 3.Transportation of nutrients/wastes Dietary sources: beverages, foods like fruits and vegetables.

18. Energy in Food We eat nutrients so that we can gain energy – Energy: capacity to do work – Q: Which nutrients contain sources of potential energy? Kcal vs. Calories? How do we measure energy in Nutrition? – Kilocalories (kcal) 1000 calories = 1 kilocalorie 1 kcal: the amount of energy needed to raise the temperature of 1 kilogram (kg) of water by 1 degree Celsius.

19. Energy in Food Use calorie as a general term for energy and kilocalorie as a specific measurement or unit of that energy.

20. Problem Set #1 A) Jeff is eating a snack with 20g of carbohydrates, 5 grams of proteins, and 3 grams of fat. What is the total amount of available energy (in kcal) in his snack? (Note: you will need to show your work for full credit in an exam).

21. Problem Set #1 B) Determine the percentages of kilocalories of carbohydrate, protein, and fat in Jeff’s snack.

22. Many of the leading causes of death can be avoided by good diet and exercise

23. More than 2/3 of U.S. Adults are overweight/obese

24. Diet and Health Healthy: “a state of complete physical, mental, and social well-being AND not merely the absence of disease or infirmity.” (WHO) Disease – Acute: short-term illness/disease – Examples: – Chronic: disease that develop over time – Examples:

25. Diet and Health – Factors that influence Obesity: 1.Behavior Calorie imbalance Sedentary lifestyle 2.Environment 3.Genetics

26. Diet and Health Physical Activity – Role in long-term weight management At least ___ mins/day of moderate activity – Weight-management At least ___ mins/day of moderate activity – What is moderate activity?

27. Common Study Designs used in Nutrition Research 1.Cell culture studies: effect of nutrients on cells 1.Animal Studies: effect of nutrients on animals 1.Epidemiological studies: study of disease/death rates in population groups – Correlation is not always causation 2.Case Control Studies: disease vs. those without disease 1.Clinical/Intervention Trials: experimental vs. control group – Placebo-controlled

28. Evaluating Information on the Internet There are no rules for posting on the internet Consider the source Keep in mind the scientific method Be on the lookout for “junk science” – May distort facts through omission of details