1. Nutrition & Fitness
Lecture 8 – Part 1

2. Overview
Part 1 of 2
Understand the difference between appetite and hunger.
Be able to name three things that affect individual’s daily calorie needs.
Be able to name six essential nutrients.
Understand the purpose of Dietary Guideline and MyPlate Plan
Understand structure & function of food labels (Nutrition Fact Labels)
Part 2 of 2
Know how to differentiate physical activity and exercise.
Understand common obstacles to physical activity

3. Introduction to Nutrition
Nutrition: The science that investigates the relationship between physiological function and the essential elements of foods eaten.
Nutrients: The constituents of food that sustain humans physiologically: proteins, carbohydrates, fats, vitamins, minerals, and water.
Appetite: The desire to eat; normally accompanies hunger, but is more psychological than physiological.
Digestive Process: The process by which the body breaks down foods and either absorbs or excretes them.

4. Introduction to Nutrition
Nutrition: The science that investigates the relationship between physiological function and the essential elements of foods eaten.
Nutrients: The constituents of food that sustain humans physiologically: proteins, carbohydrates, fats, vitamins, minerals, and water.
Appetite: The desire to eat normally accompanies hunger, but is more psychological than physiological.
Digestive Process: The process by which the body breaks down foods and either absorbs or excretes them.

5. Introduction to Nutrition
Calorie: A unit of measure that indicates the amount of energy obtained from a particular food
Kilocalorie: 1 kilocalorie = 1,000 calories.
Most nutrition labels use the word calories to refer to kilocalories.

6. Introduction to Nutrition
Calorie: A unit of measure that indicates the amount of energy obtained from a particular food
Kilocalorie: 1 kilocalorie = 1,000 calories.
Most nutrition labels use the word calories to refer to kilocalories.

7. Essential Nutrients Water Proteins Carbohydrates Fats Vitamins
Minerals

8. Essential Nutrients Water Proteins Carbohydrates Fats Vitamins
Minerals

9. Essential Nutrients Water Proteins Carbohydrates Fats Vitamins
Minerals

10. Essential Nutrients Water Proteins Carbohydrates Fats Vitamins
Minerals

11. Essential Nutrients Water Proteins Carbohydrates Fats Vitamins
Minerals

12. Dietary Guideline 2015 The Dietary Guideline 2015…
Builds on Dietary Guidelines 2010 (
Recommends that you…
Follow a healthy eating pattern across the lifespan.
Focus on variety, nutrient density, and amount.
Limit calories from added sugars and saturated fats and reduce sodium intake.
Shift to healthier food and beverage choices.
Support healthy eating patterns for all.

13. MyPlate Plan

14. Food Label Nutrition Facts Label
Often use “serving size”, which is different from “portion size” (misleading?)

16. Special Diet & Food Safety
Extra Content
Special Diet & Food Safety

17. Vegetarianism Vegetarian diet types: Important to get adequate protein
Important to have multiple source of protein

18. Dietary Supplements Dietary Supplements are…
Products taken by mouth to supplement existing diets.
Include vitamins, minerals, and herbs.
FDA does not evaluate all supplements prior to their marketing; companies are responsible for their own monitoring.
Dietary supplements tend to have concentrated dose of nutrient, and may be toxic or ineffective if not taken with caution.
According to recent meta-analysis, vitamin supplements may even contribute to higher mortality.

19. Organic Foods
Organic foods are foods and beverages developed, grown, or raised without the use of synthetic fertilizers, growth hormones, GMOs, or antibiotics.
USDA National Organic Rule:
Products labeled "100% Organic" have 100% compliance with organic criteria.
"Organic" labeled products must contain 95% organic materials.
Products labeled "Made with Organic Ingredients" must contain at least 70% organic ingredients.
"Some Organic Ingredients" labeled products contain less than 70% organic ingredients.

20. Food Safety and Foodborne Illnesses
Foodborne pathogens affect over 48 million people and cause some 128,000 hospitalizations and 3,000 deaths in U.S. every year (think “Kitchen Nightmares”)
All commercial venues that sell food items must abide by Food Satefy Code
includes appropriate licensure/registration with the local health department

21. Food Safety and Foodborne Illnesses
Considerations for reduced risk
Access USDA’s comprehensive guideline HERE
Avoid cross-contamination.
Avoid/minimize consumption of undercooked meat
Never leave cooked food standing for more than two hours.
Never thaw frozen foods at room temperature.
Wash your hands, countertops, and cutting boards with soap and water.
Butler County Health Department’s Restaurant and Food Service Inspection Reports

22. End of Extra Content

23. Announcement Submit Assignment #3 ASAP
Due next Saturday (Fall Break)
Exam after Fall Break
Sign up for PSA groups on Canvas
Before fall break
Midterm Exam when you return from Fall Break
Review session next week
Testing accommodations: schedule with Rinella ASAP