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Kelly Recupero MS, RD, LDN Understand the difference between nutrition & food Know the 6 essential nutrients and provide examples of each Describe the differences between macro- and micro- nutrients Identify the DRI’s and AMDR’s Understand how to categorize nutrient deficiencies Identify factors that make a research study valid Recognize reliable nutrition claims and identify valid sources of nutrition information The science that studies food and how food nourishes our bodies, and influences our health. Food is… the plants & animals we eat Wellness is absence of disease Nutrition and exercise promote health & wellness 5 areas of health: Nutrition & activity promote health & wellness Nutrition plays a role Osteoporosis Osteoarthritis Cancer Nutrition is the main factor Type II diabetes Heart Disease Kidney Disease Obesity Liver Disease Single Nutrient disorders Scurvy Pellagra Anemia Nutrient toxicity Nutrient deficiencies may cause serious illness Poor diet causes chronic disease They can be silent or affect your life profoundly Obesity links poor nutrition to mortality Healthy People 2020 Hundreds of US health related goals Increase life-span and quality of life Eliminate health disparities Compounds in food that our bodies use to grow and function 6 Essential Nutrients What does the term essential mean? Required in large amounts by the body Provide energy Carbohydrates ( kcal/gram) Lipids ( kcal/gram) Protein ( kcal/gram) Alcohol ( kcal/gram) Primary fuel source Neurological function & physical activity Sources: grains, vegetables, fruit, legumes, dairy, seeds Stored as glycogen or converted to fat Fiber is considered a carbohydrate Water Insoluble Several Forms: Triglycerides provide energy at rest and low intensity exercise Triglycerides, phospholipids, sterols Contain fat-soluble vitamins Cholesterol is made by the body & consumed in the diet Stored as adipose tissue Support tissue growth, repair and maintenance “Building blocks” are amino-acids Can provide energy, but in small amounts Regulate metabolism and fluid balance Sources: meat, dairy, nuts, legumes, whole grains, vegetables Needed in small amounts and do not provide energy Vitamins Regulate metabolism Support blood, muscle, and immune system Water or Fat soluble (ADEK) Minerals Regulate fluids & hydration, removal of waste Maintain their structure in any environment Essential to healthy bones and blood Supportive of all body functions Nerve impulses Body temperature regulation Muscle contraction Nutrient transport Waste removal Energy metabolism Found in fluids and most solid foods Four values that represent healthy people only Estimated Average Requirements (EAR): Recommended Dietary Allowances (RDA): Average meets requirements of 97-98% of people Adequate Intake (AI): Average meets requirements of ½ of individuals Average based on estimates when EAR is not est. Tolerable Upper Intake Level (UL): Highest average intake to pose no risk to health Estimated Energy Requirement (EER) Average energy intake predicted to maintain energy balance in a healthy adult Acceptable Macronutrient Distribution Range (AMDR): Specific range of intakes for a particular energy source that is associated with a reduced risk of chronic disease Determined by weight, body composition, and intake Malnutrition: a state of nutritional imbalance Undernutrition: Overnutrition: Health history Questionnaires: Diet History 24 hour recall Food-frequency questionnaire (FFQ) Diet Record Anthropometric Measure size: height & weight Growth: using growth charts Body composition: fat, muscle, bone Deficiency? Primary: a nutrient is not consumed enough Secondary: A nutrient is not absorbed/utilized, or is excreted in excess The Scientific Method 1 – Describe an observation 2 – Create a hypothesis to explain it 3 – Design an experiment 4 - Collect and analyze data accept or reject hypothesis This method outlines the most basic format for conducting research… there are many other variables to consider, especially with health. If the hypothesis is rejected… A new hypothesis is proposed More research is conducted If the hypothesis is accepted… A conclusion is drawn More research is done in order to support the hypothesis Valid research is repeatable Then the hypothesis becomes a theory Large sample size Have a control group (or several groups) This makes the data stronger, and proves the outcome did not occur by chance To compare results to those with no intervention – account for a placebo affect Control for other variables Could some other factor influence the results? Epidemiological (aka observational) Assess nutritional habits, trends in disease, and other health issues in large populations Shows a relationship between factors Does not show a cause and effect relationship Provide results more quickly due to shorter life span Preliminary info to design human studies & ensure safety Research that can’t be done on humans Disadvantages? Problems? Case Control Compare 2 similar groups, with & without a condition Clinical Trials Determine effects of an intervention on a disease or condition (experimental vs. control) Most valid when double-blind and placebo controlled Who is reporting the information? Who conducted the research? Who paid for it? Is there more research to support the claim? Does it seem “too good to be true”? Quackery: misrepresentation of a product, program, or service for financial gain Registered Dietitian (RD) Qualifications of a Registered Dietitian Licensed or certified dietician (LDN/CDN) meets the credentialing requirements of a given state Nutritionist has no legal definition Professional with doctoral nutrition degree (PhD) Physician American Dietetic Association (ADA) American Society for Nutrition Sciences Society for Nutrition Education American College of Sports Medicine (ACSM) North American Association for the Study of Obesity Centers for Disease Control and Prevention (CDC) National Health and Nutrition Examination Survey (NHANES) Behavioral Risk Factor Surveillance System (BRFSS) National Institutes of Health (NIH)