1. Lecture Chapter 1 Prepared by L.Nicholle Clark DTR, MS, HC
5/26/2018
Overview of Nutrition
Chapter 1
Prepared by
L.Nicholle Clark DTR, MS, HC
5/26/2018
LN Clark
LN Clark

2. Chapter Objectives Know what effects people’s food choices.
How food choices can affect health.
Understand how the nutrients that foods deliver participate in the dynamic processes that keep people alive and well.
Know the Chemical Composition of the two classes of Nutrients present in foods.
Understand the different roles of energy yielding nutrients.
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3. Chapter Objectives Understand the scientific method of research
Understand How to analyze research findings
Know the different types of research designs
Define dietary reference intakes.
Know the items included in a Nutrition assessment.
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4. Chapter Objectives
Understand the relationship between diet, health and chronic diseases.
Know the leading causes of death in the U.S. that are linked to diet.
Understand the risk factors for chronic disease.
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5. Food Choices How do food habits affect health?
The food choices we make each day will benefit or impair our health in proportion to the wisdom of our choices.
What is the food challenge?
To combine favorite foods & fun times with a nutritionally balance diet.
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6. Food Choices
Many different choices can support good health, when you understand nutrition this knowledge will help you make sensible selections more often.
Why we eat what we eat?
What is the number 1 reason people choose to eat what they eat?
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7. Food Choices Personal Preference Habit Ethnic Heritage of Tradition
Sweetness of sugar
Savoriness of salt
Liking high-fat foods appears to be a universally common preference
Hot peppers, curry
Habit
Ethnic Heritage of Tradition
American Diet
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8. Food Choices Social Interactions Availability, Convenience,and Economy
Accessible ,quick, & easy to prepare, & within their financial means.
Positive & Negative Associations
aversions
Emotional Comfort
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9. Food Choices Values Body weight & image
Eating in response to emotions can easily lead to overeating and obesity.
Values
Religious beliefs, political views or environmental concerns
Body weight & image
can be beneficial or detrimental
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10. Food Choices Nutrition and Health Benefits The Nutrients
Functional foods=Foods that provide health benefits beyond their nutrient contributions
Whole foods=simplest
The Nutrients
To maintain your “self” you must continually replenish, from foods, the energy and the nutrients you deplete as your body maintains itself.
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11. The Nutrients
How do the nutrients that foods deliver participate in the dynamic processes that keep people alive and well.
H20,carbohydrates, lipids, proteins, vitamins, &some of the minerals found in foods are nutrients-substances the body uses for the growth, maintenance, & repair of its tissues.
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12. The Nutrients
Chemical Composition of Nutrients- Simplest of nutrients= minerals= chemical elements where all its atoms are alike. Ex. Iron can have different electrical charges but the individual iron atoms remains the same when they are found in food etc.
Next simplest nutrient is H20-is made up of two elements. Minerals & H20 are inorganic Nut.= no carbon.
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13. The Nutrients
The other 4 classes of Nut., carbohydrates, lipids, proteins, & vitamins, are more complex. They contain a third element, carbon, Thus are called Organic compounds= alive. Carbon is found in all living things.
Proteins & some Vitamins contains nitrogen and other elements.
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14. The Nutrients Essential Nutrients- body cannot make
The Energy-Yielding Nutrients= Carbohydrate, fat, protein.
Vitamins, minerals, & water do not yield energy in the human body.
How is energy released from Carbohydrate, fat and protein measured?
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15. The Energy-Yielding Nutrients
Kcalories=kilocalories
Energy from food-the amt of energy a food contains depends on how much carbohydrate, fat, & protein it contains.
1gram of carbo yields 4kcalories of energy
Alcohol is not consider a nutrient, however, 1gram yields 7kcalories.
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16. The Energy-Yielding Nutrients(EYN)
High energy density vs low energy density foods.
1slice of bread with 1Tbs of Peanut butter=
16grams of carbs
7 grams of protein
9 grams of fat
How many total Kcal?
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17. The Energy-Yielding Nutrients(EYN)
Total Kcal=173
What % of Kcal come from:
Fat
47%
Carbs
36%
Protein
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18. The Energy-Yielding Nutrients(EYN)
16%
Energy in the body= The activities of the body is fueled when the bonds between the nut.(protein, carbo etc.) atoms break releasing energy as heat or electrical impulses through the brain. Extra energy is rearranged into storage compounds to be use between meals or overnight.
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19. The Energy-Yielding Nutrients(EYN)
Other roles on EYN- Provide raw materials for building the body’s tissues & regulating its many activities. Ex. protein has a very minor role as an energy provider. Protein is found in muscles, skin & help regulate activities such as digestion & energy Metabolism.
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20. The Vitamins
13 different vit.provide no energy, are organic, they facilitate the release of energy from the EYN & participate in numerous other activities throughout the body almost every action in the body requires assistance of vit.
The Minerals-16 minerals, do not yield energy, inorganic, present in fluid, structures such as bones & teeth
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21. Water(H20)
Provides the environment in which nearly all the body’s activities are conducted.
The Science of Nutrition= The study of nutrients and other substances in foods and the body’s handling of them.
Conducting research
FIG 1-3 The Scientific Method
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22. Conducting Research Control Group Experimental group Randomization
Sample size-large is better
Placebos, placebo effect
Blind experiment-subjects do not know which group they are in, control or experimental group
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23. Conducting Research
Double Blind experiment- researchers and subject are unaware of which group the subjects are in.
Types of studies (Table 1-3)
Epidemiological studies
Laboratory-based studies
Human intervention/ Clinical trials
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24. Analyzing Research Findings
Scientists must be cautious about drawing any conclusions until they have accumulated a body of evidence from multiple studies that have used various types of research designs.
Correlations and Causes
Cautions Conclusions
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25. Publishing Research
Peer reviewed- if the reviewers consider that the conclusions of the study have validity they endorse the work for publication in a scientific journal where others can read it. A new finding is still preliminary and not very meaningful until other scientists confirm or disprove the findings through replication studies.
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26. Dietary Reference Intakes
Using the results of research studies, nutrition experts have produced a set of standards that define the amt. of energy, nutrients, other dietary components, and physical activity that best support health.
Estimated Average Requirements (EAR)- the committee clusters its recommendations for people into groups based on age and gender.The average amt. that appears sufficient for half of the population.
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27. Dietary Reference Intakes
Recommended Dietary Allowances (RDA)- After the EAR the committee must decide what intake to recommend for everybody.
Adequate Intakes (AI)- some nutrients have insufficient scientific evidence to determine an EAR in this case the committee establishes an AI.
Tolerable Upper Intake Levels (UL)- Above the recommended intake is a point beyond which a nutrient is likely to become toxic.
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28. Establishing Energy Recommendations
Estimated Energy Requirement (EER)
Acceptable Macronutrient Distribution Ranges (AMDR)- is the finding of the DRI committee of what a diet that provides adequate energy and nutrients & reduces the risk of chronic diseases should look like.
45-65 % kcalories from carbs
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29. Establishing Energy Recommendations
20-35 % kcalories from fat
10-35% kcalories from protein
FAO/WHO=food and agriculture Organization, World Health organization- recommendations are considered sufficient to maintain health in nearly all healthy people worldwide.
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30. Nutrition Assessment
Malnutrition- symptoms diarrhea, skin rashes, and fatigue.
Undernutrition- person becomes extremely thin, losing, muscle tissue, & becoming prone to infection and disease.
Overnutrition- person will be come obese vulnerable to diseases associated with overnutrition such as,heart disease, and diabetes.
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31. Nutrition Assessment of Individuals
Nutrition Assessment includes
Historical information- Person’s health status , socioeconomic status, drug use, & diet.
Anthropometric data-Height and weight measurements
Physical examinations-hair,skin eyes,posture,tongue, fingernails & others
Laboratory tests-Blood or urine samples
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32. Nutrition assessment of Populations
To assess a population’s nutrition status, researchers conduct surveys using techniques similar to those used on individuals.
National Nutrition Surveys
National Health Goals-Healthy People is a program that identifies the nation’s health priorities & guides policies that promote health and prevent disease. At the start of each decade the program sets goals for improving the nation’s health during the coming 10yrs.
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33. Nutrition assessment of Populations
National Trends- Tracks what we eat in America and how has it changed?
More meals away from home(usually fastfood)
Larger portions
Drink more sweetened beverages
Eat more energy-dense, nutrient-poor foods such as chips and candy
We snack frequently.As a result our energy intake has risen and so has the incidence of overweight & obesity.
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34. Diet and Health In the past focus on nut. deficiency diseases.
Now the focus is on chronic diseases associated with energy and nutrient excesses.
Chronic Diseases Table 1-5- The 10 leading causes of death in the U.S. 5 of the Top 6 has a link with diet or alcohol.
Risk Factors for Chronic Diseases- When a risks factor is present, the likelihood of developing the disease increases.
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35. Risk Factors for Chronic Diseases
It does not mean all people with the risk factor will develop the disease.
Risk Factors Persist-over time without intervention it is likely to continue thus early intervention is most effective
Risk Factors Cluster- thus intervention that focuses on one risk factor often benefits the others as well.
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36. Risk Factors for Chronic Diseases
Risk Factors in Perspective-Decisions to not smoke, eat a balanced diet, stay physically active and drink alcohol in moderation improves the likelihood that a person will enjoy good health.
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37. Summary
References
Whitney, E., Rolfes, S., (2008). Understanding Nutrition. eleventh edition, Belmont, CA:Thomson-Wadsworth
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