Download Online Course Script Nutrition Essentials: Overview

Online Course Script
Nutrition Essentials: Overview
Section 3 - Introduction
SLIDE # 2: This module of Nutrition Essentials provides an overview. Other modules in the
Nutrition Essentials series include: Carbohydrates, Protein, Fat, Vitamins, Minerals, and
Beverages. Modules build on one another and are best when taken in this sequence.
SLIDE # 3: During this module, we will lay the foundation for our other Nutrition Essentials
modules. This overview includes a brief review of the discipline of food and nutrition, anatomy,
and energy. Energy is also known as calories. We will look at the Dietary Guidelines for
Americans. These Guidelines shape educational tools such as the Food Guidance System, which
include MyPlate and Nutrition Facts labels. We will also explore the role of the nutrition
educator versus the role of the Registered Dietitian.
SLIDE # 4: Let’s first discuss the discipline of nutrition. Nutrition is the study of nutrients and
other compounds found in food and beverages that may promote health or disease. Some of
these nutrients contain calories. For example, carbohydrates, protein, and fat contribute
calories to the eating plan. Alcohol is not a nutrient, but it, too, contributes calories to the
eating plan. Nutrients are essential for life.
SLIDE # 5: Why study nutrition? Cardiovascular disease, hypertension, diabetes, some forms
of cancer, and osteoporosis all have a diet-related component. These chronic diseases are
major causes of death and disability.
Section 4 – Review of Anatomy
SLIDE # 6: During this section, we will review anatomy as it relates to ingestion, digestion,
and absorption. Food moves along the digestion tract. Each organ has a role to play in the
digestion of food. Food moves along the mouth, esophagus, stomach, small intestine, large
intestine, rectum, and anus. The large intestine is also known as the colon.
SLIDE # 7: During this physical process of food moving through the GI, or gastrointestinal
tract, other events are also taking place. Food is ingested, digested, absorbed, assimilated, and
eliminated.
SLIDE # 8: Food and beverages are ingested by swallowing. Digestion involves the breakdown
of food particles from larger compounds to smaller molecules that the body can absorb.
Enzymes perform this task. Enzymes are proteins that are required for chemical reactions in the
body. In this case, enzymes are necessary to break down the food into small molecules that the
body can absorb.
SLIDE # 9: Once the food is broken down into small molecules, nutrients can be absorbed by
cells in the small intestines. Nutrients are then transported to every cell in the body. Once
inside the cells, molecules from carbohydrates, proteins, fats, and alcohol are broken down to
release energy.
Section 5 – How Food Becomes Fuel
SLIDE # 10: Perhaps you have heard of bioavailability. Bioavailability is related to the rate and
extent to which a nutrient is absorbed and used in the body. Bioavailability is dependent on
several factors. For example, bioavailability is related to digestion. When someone has a
stomach flu, digestion may not be complete because of a rapid GI transit time, or as it’s better
known, diarrhea. The presence of other foods eaten at the same meal can affect the
bioavailability of a nutrient. The absorption of calcium can be affected by the presence of
dietary fiber. Food preparation can affect the bioavailability of a food. For example, vitamin C is
not very heat stable, and cooking foods high in vitamin C will reduce its bioavailability. Some
nutrients, such as vitamins B12 and folic acid, are better absorbed in the fortified form than in
its natural form. Age and health will also affect nutrient uptake or bioavailability. As people age,
it becomes more difficult to get nutrients from the food that is eaten.
SLIDE # 11: Food and beverages provide fuel in the form of calories. Energy is the ability to
do work and should not be confused with the motivation to do work. The Dietary Guidelines
for Americans define calorie as a “unit of energy available from the metabolism of food that is
required to sustain the body’s various functions, including metabolic processes and physical
activity.”
SLIDE # 12: A calorie is the unit of measure for the body’s energy. The amount of calories is
different for each source. Fats have the most calories, with each gram of fat having 9 calories.
Alcohol is next, with each gram of alcohol contributing 7 calories. Carbohydrate and protein
are similar, with both having 4 calories per gram. This is why when you’re trying to lose weight
that the reduction of fat and alcohol is often recommended.
SLIDE # 13: Energy needs, or the calorie intake that will maintain a healthful weight, vary from
person to person and day to day, and it changes over the lifespan. Caloric needs depend on age,
gender, metabolism, health, body size, and activity level.
Section 6 – Calories Burned during Physical Activity
SLIDE # 14: Physical activity is recommended to help balance calorie intake with calorie
output for the maintenance of weight. On this slide, you’ll see several activities that are
considered to be moderate physical activity and the number of calories burned per hour of the
activity. For example, hiking, gardening or doing yard work, dancing, golf, bicycling at a speed of
less than 10 miles per hour, walking at 3.5 miles per hour or less, and stretching are moderate
physical activity. Their calories range from 370 to 180 calories per hour of activity.
SLIDE # 15: Vigorous physical activity burns more calories than activities that are moderate.
For example, running or jogging, bicycling at a speed grater then 10 miles per hour, swimming,
aerobics, walking at a rate of 4.5 miles per hour, performing heavy yard work, and playing
vigorous basketball are all examples of vigorous physical activity. The number of calories burned
per hour of these activities range from 590 to 440.
Section 7 – Common Terms
SLIDE # 16: This is a good place to stop and talk about some common terms. Some terms
and concepts may be appropriate when taking about populations. For example some
assessment tools, such as the Body Mass Index or BMI, are valuable when monitoring
populations. We also speak in terms of associations, not cause and effect. For example,
television viewing may be associated with obesity, but watching television does not cause
obesity. Also, the term “prevention” is often misused. For example, on a population basis, the
recommended intake of folic acid by women of childbearing age may prevent birth defects of
the brain and spine. However, on an individual basis, we can only say the recommended folic
acid intake reduces the risk of certain birth defects. This is because a woman may consume the
recommended levels of folic acid and still have a child affected by spinal bifida.
Section 8 – Dietary Reference Intakes
SLIDE # 17: When it comes to nutrients, what do we need to be healthy? How do we know if
we are getting enough?
SLIDE # 18: Dietary Reference Intakes, or DRI, are established to answer the questions, what
and how much do we need to stay healthy.
SLIDE # 19: It is important to remember that DRIs are established for healthy people. They
take into account the typical American food pattern, and they are specific for age, gender, and
life stage.
SLIDE # 20: DRIs are established by nutrition scientists, who consider nutrition research
outcomes. DRIs prevent deficiencies, reduce the risk of chronic disease, and avoid over
consumption.
Section 9 – Dietary Guidelines for Americans
SLIDE # 21: The Dietary Guidelines for Americans are revised every five years to ensure they
are consistent with the latest nutrition and medical research. The Guidelines shape federal
policies and food programs. Also, the Guidelines are the basis for nutrition education, which
ensures that consistent science-based information is disseminated.
SLIDE # 22: The goal of the Dietary Guidelines for Americans is to provide sound nutrition
and dietary information to help people manage body weight, achieve nutrient adequacy, and
reduce the risk for chronic disease such as those talked about earlier.
SLIDE # 23: The Guidelines provide consumer tips on how to balance calories, which foods
to increase, and which foods to decrease. Calories should be balanced by eating less food while
enjoying the food that is eaten, and by avoiding the temptation to oversize portions. Foods to
increase include vegetables, fruits, whole grains, and fat-free and low-fat milk. Foods to
decrease are foods with higher levels of sodium than their like products and sugary drinks.
Section 10 – Consumer Education Tools
SLIDE # 24: The Food Guidance System in the past was the Food Guide Pyramid and then
MyPyramid. It is currently called MyPlate. The Food Guide System is based on the Dietary
Guidelines for Americans and guides food selection. It can be thought of as the practical
application of the Guidelines. Following MyPlate will help to ensure nutrient adequacy and
reduce the risk of chronic disease. MyPlate describes a varied, well-balanced eating plan with
appropriate portions.
SLIDE # 25: MyPlate is a visual system to help increase the consumption of plant-based foods.
For example, a 9-inch plate can be divided into 4 quadrants. About ¼ of the plate should be for
protein foods, such as fish, poultry, or meat. Eggs and beans would also be included as protein
foods. The next ¼ plate would be for grains foods, such as pasta, rice, cornbread, tortilla,
bread, or roll. The remaining ½ of the plate should be covered in vegetables and fruits.
SLIDE # 26: On this slide, you’ll see a comparison of a typical dinner plate and the MyPlate
icon in the foreground. Note that milk is the beverage of choice during meals. When milk is not
consumed, the meal can include cheese, yogurt, or calcium-fortified soy products.
SLIDE # 27: The Nutrition Facts label is a tool to help consumers identify better food choices
when shopping. The Nutrition Facts label is based on a 2000 calorie diet and should be used as
an education tool because gender, age, and life stage are not considered on this label. The
serving size listed on the Nutrition Facts label represents the typical amount consumed and
takes into consideration the food’s packaging. It is not recommended servings. At the bottom
of the Nutrition Facts label is the ingredient list. Ingredients are listed in percentage by weight.
Section 11 - Education vs. Dietetics
SLIDE # 28: There is a distinction between general nutrition education based on the Dietary
Guidelines for Americans, the Food Guide System or MyPlate, the Nutrition Facts label, and the
work of Registered Dietitians who are trained and licensed to work as a member of the health
care team. Registered Dieticians work with physicians to advise and consult in the diagnosis of
diet-related disease and prescribe a diet or lifestyle plan.
SLIDE # 29: Registered Dietitians must complete a credited program in dietetics, an
internship, and pass a registration exam. Continuing education is also required of Registered
Dietitians.
Section 12 - Summary
SLIDE # 30: This overview of Nutrition Essentials should help you prepare to study nutrients
in greater detail in the remaining modules.
Today, we reviewed the discipline of food and nutrition, anatomy, and how food becomes
energy or calories. We also mentioned the Dietary Reference Intakes, or DRI, the Dietary
Guidelines for Americans, the Food Guidance System that is called MyPlate, and the Nutrition
Facts label. We also briefly discussed the role of Registered Dietitians as compared to nutrition
educators.
We hope this overview was helpful to you and will help to lay the foundation for the other
Nutrition Essentials modules to follow.
This module was developed by:
Sharon Francey Robinson, PhD, RD, LD
Associate Professor and Nutrition Specialist
Texas AgriLife Extension Service
Texas A&M University System
2012
Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.
The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating