Download 1.1 Nutrition Basics

Nutrition Basics and
Terminology
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Presentation Overview
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Terminology
Introduction Nutrients & Calories
Characteristics of a sound diet
Results of a sound diet
Health & Malnutrition
Factors affecting longevity & food
choices
Terminology
Diet: The kind and amount of
food consumed each day.
Food: Anything that nourishes
the body.
Nourish: To keep alive.
Terminology
Nutrition: The study of how
food keeps us alive.
–Includes the ingestion,
digestion, absorption,
assimilation, and excretion
of food.
Nutritional Sciences: The study
of nutrition including dietary
components and metabolism.
Terminology
• Nutrient: Molecular substances that are nourishing
or that provide nourishment to cells and thus every
multicellular component of the human organism.
• Essential: The body cannot make these nutrients,
they must be consumed. Without an intake, specific
deficiency signs and symptom occur.
• Nonessential: The body can make these nutrients.
Without an intake, nutritional deficiency signs and
symptom do not occur.
• Energy Producing: Produces Calories when
metabolized by the body.
• Non-Energy Producing: Do not provide Calories but
have other important functions.
Molecules to Cells to Organisms in
the Order of Life
Overview of the Nutrients
Nutrient
Oxygen
Water
X
Carbohydrate
X
X
X
Fat
X
X
X
Protein
X
X
X
X
Vitamins
X
X
X
X*
Minerals
Carbon
Hydrogen Nitrogen
Minerals
X
X
* Some B vitamins contain Nitrogen
The Six Categories of Nutrients
Can be divided into two categories:
• Energy Producing Nutrients
(Macronutrients)
– Carbohydrates, Fats and Proteins
• Essential Non-caloric Nutrients
– Vitamins & Minerals
(Micronutrients)
– Water
• Energy producing nutrients provide
Calories
Terminology
• The Kilocalorie (Calorie):
–The unit used to measure
energy.
–It is the amount of heat energy
required to raise one kilogram
of water one degree Celsius (C)
from 36o-37oC (actually a
kilocalorie, Kcal or Calorie
denoted with a capitol “C”).
Energy Producing Nutrients
* Fiber is a non-caloric carbohydrate
The Kilocalorie (Calorie)
 How do we apply this
definition to the energy
applied to food?
 By using a Bomb
Calorimeter.
Bomb Calorimeter
Energy Production in the Body
• The ultimate fuel used in the body
is a chemical called ATP
• ATP = Adenosine Tri-Phosphate
• We capture the chemical energy
between the carbon-carbon bonds
in Carbohydrate, Fat and Protein to
form ATP
Nicknames: Energy Producing Nutrients
• Carbohydrates are the High
Performance Fuel
– Carbs are fast and best at making ATP
• Fats are the Low Level Fuel
– Fats are very slow to produce ATP
• Proteins are the building blocks for
growth and repair
– Only under intense stress does protein
provide ATP
– Loads of toxic waste is produced when
protein is over consumed
The Non-caloric Nutrients
What does non-caloric mean?
• No ability to generate ATP
• No Calorie value
• Some non-caloric nutrients can be
essential for the body
• Physiological failure or death
occurs if the nutrient is withheld
from the diet
The Goal of Eating
Terminology
• Food keeps us alive by providing
Calories (energy) and Nutrients. The
relationship between Calories and
Nutrients is called:
• Nutrient Density: Refers to the amount
of nutrients provided relative to the
number of Calories. Foods with high
nutrient density are nutritious.
Nutrient Density
1 Large Potato vs 1 Small Order Fast Food Fries, both 210 Calories
Values shown are
% DRI for a
moderately active
adult woman
Nutrient Density
1 cup plain yogurt vs ½ cup vanilla ice cream, both 130 Calories
Nutrient Density
Characteristics of a Sound Diet
Calorie Control: An appropriate amount of Calories
are eaten to maintain a healthy body weight.
Adequacy: Essential nutrients, fiber, and energy
(Calories) are present in the diet.
Balance: Food types complement one another in the
diet. Not any one nutrient or food type is
overbearing.
Moderation: The diet does not contain an excess of
unwanted substances.
Variety: Different foods are used for the same
purpose in the diet.
Diet Results
• Result of a sound diet:
– Health: The state of complete physical,
mental, and social well-being; not just the
absence of infirmity.
• Result of a poor diet:
– Malnutrition: Impairment of health resulting
from deficiency, toxicity, or imbalance of
nutrient intake or body utilization (includes
over-nutrition and under-nutrition).
Health
Philosophical Statement about Health
• Healthy lifestyle behaviors promote health, &
unhealthy lifestyle behaviors promote
disease. Over long periods of time the health
consequences can be realized. Therefore,
even though a person may be “disease-free”
at the moment, a person that lives an
unhealthy lifestyle should not be labeled as a
“healthy” person.
Factors Affecting Longevity
1. Diet
• Poor diets promote degenerative
diseases/conditions: such as,
cancer, heart disease, osteoporosis,
diabetes, & obesity.
• Dietary factors like Fat, Sugar, Fiber,
Sodium, Alcohol, & Calcium, function
in the disease process.
Deaths per 100,000
Leading Causes of Death
Diet
Related
Alcohol
Related
Non-Diet
Related
Factors Affecting Longevity
2. Exercise (physical activity)
• Promotes health by positively influencing
body weight/composition, metabolism,
bone density, cognitive function, blood
pressure, blood cholesterol, and the
cardiovascular system.
• Strive for 60 minutes each day.
Factors Affecting Longevity
3. Other Factors
• Smoking or tobacco use is a leading
contributor to death of Americans
• Habits (lack of sleep, alcohol & drug
use, unsafe sex)
• Chance (accidents)
• Genetics
Factors Affecting
Food Choices
1. Hunger: The Physiological need for food.
The physical body sends signals indicating a
need for food.
2. Satiety: The Physiological feedback
mechanisms that terminate food intake.
3. Appetite: The Psychological desire for food.
The brain sends signals indicating a desire
for food because of sensory input like
seeing, smelling, or thinking about food.
Factors Affecting Hunger,
Appetite and Satiety
Factors Affecting
Food Choices
4. Personal Preferences: The food likes and dislikes
of an individual.
5. Availability: Food supply, geographical area,
climate, soil.
6. Economics: Social status and income.
7. Social Factors: Family, friends, holidays,
celebrations, etc.
8. Cultural Traditions: Beliefs, values, customs.
9. Advertising: TV, radio, magazines, newspaper.
10. Other: Habits, feelings, knowledge, etc.
Summary
• Diet is the collection of food consumed by an
individual within a 24 hour period.
• Food nourishes the body, it contains nutrients
that can be essential, nonessential, caloric, or
non-caloric.
• Nutrition is the study of how food nourishes
and affects body function throughout the day
and health over several years.
• The goal of eating should be to fuel and
nourish the body optimally.
Summary
• It is important to consume a healthy
diet in order to promote health and
prevent chronic disease.
• There are many factors affecting
food choice.
References for this presentation are the same as those for
this topic found in module 1 of the textbook