1. TEXTBOOK
DIETARY/EXERCISE ANALYSES
ESSAY OPTION

2. Lecture 2a-
20 September 2010
Overview of Nutrition

3. Overview of lecture 1)Introduction-nutrition in a
nutshell/nutritional choices
2)Nutrients defined
3)Science of nutrition
4) Next lecture- Planning a healthy diet-chapter 2

4. Choices of quantity and quality of nutrition have significant impact on the longevity and quality of a person’s life.

5. Nutrition-defined-narrow-
science of what we eat and its
impact on us through:
digestion, absorption, transport,metabolism and excretion

6. Nutrition-defined-broad
Previous narrow definition
plus
psychology, economics,
sociology, and culture of
food and eating

7. Food and hence nutritional choices depend on:
personal preference,
habit,
ethnic heritage or tradition,
social interactions,
availability, convenience and economy of food,
positive and negative associations,
emotional comfort,
values,
body image,
nutrition for health

8. Nutrients defined:
chemical substances obtained from food and
used in the body to provide:
-energy, structural materials and
regulating agents to
support growth, maintenance,
and repair of the body
-possible disease prevention and reduction

9. Nutrients classified
Energy yielding
Non-energy yielding
Non-nutrients

10. Energy yielding nutrients
-all organic-carbon containing
Carbohydrates
Lipids
Proteins
4/9/4 kcal/gm – remember calories are really kcal
17/37/17 kjoules/gm
-energy for warmth, body maintenance
(build new compounds/turnover), movement

11. Non-energy yielding nutrients
-but can assist in deriving energy
Vitamins-organic
Minerals-inorganic-non-carbon containing
Water-inorganic

12. In food one has:
Essential or indispensable vs. non essential nutrients vs conditionally essential
Also have non-nutrients-helpful, neutral, or harmful
Alcohols
Phytochemicals
Additives, etc
How to page 9-Rolfes et al. – homework
file:///D:/Media/Animations/chapter2/02ht2.html
file:///D:/Media/Animations/chapter2/02nc2.html

13. file:///D:/Media/Animations/chapter1/01ht2.html
file:///D:/Media/Animations/chapter1/01nc.html

15. Science of nutrition
Separating fact from rumour via studies:
fig 1-4 and table 1-3 Rolfes et al
Epidemiological (no intervention)
-case-control, cross sectional, cohort
Experimental (intervention)
- animal, in vitro (eg cell culture), human

18. Science of nutrition
-all must follow good scientific method:
question –hypothesis- data -
interpret data -conclude –question (s)
Figure 1-3 Rolfes et al-eg vitamin D

20. Animal and Human Studies
all studies must take into consideration
-controls -double/single blind,
-subject/animal numbers,
-randomisation of experimental
and control groups,
-placebos in some cases for controls
-replication-so as to determine the validity of
the variable(s) measured

21. SCIENCE OF NUTRITION DETERMINES :
a) If people meet requirements
(how much (minimum) needed in diet)
or if one is deficient for one or
more nutrients
b) Nutrient recommendations-page 16 Rolfes et al
DRI (EAR/RDA/AI/TUI)
c) TUI-toxicity
d) How to tell about adequate nutrition
Watch out for hucksters