* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download 1.1 Nutrition Basics
Survey
Document related concepts
Food safety wikipedia , lookup
Hunger in the United States wikipedia , lookup
Overeaters Anonymous wikipedia , lookup
Malnutrition in South Africa wikipedia , lookup
Diet-induced obesity model wikipedia , lookup
Malnutrition wikipedia , lookup
Raw feeding wikipedia , lookup
Calorie restriction wikipedia , lookup
Food coloring wikipedia , lookup
Food politics wikipedia , lookup
Obesity and the environment wikipedia , lookup
Food studies wikipedia , lookup
Food choice wikipedia , lookup
Human nutrition wikipedia , lookup
Transcript
Nutrition Basics and Terminology By Jennifer Turley and Joan Thompson © 2013 Cengage Presentation Overview 1. 2. 3. 4. 5. 6. 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