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PowerPoint® Lecture prepared by Jan Campbell
THE
BASI CS
SIXTH EDITION
Nutrition:
Eating For Optimum Health
Copyright © 2005 Pearson Education, Inc., publishing as Benjamin Cummings
9
Assessing Eating Behavior
• Appetite
• Personal preferences
• Habit
• Ethnic heritage
• Social interactions
• Availability
• Emotional comfort
• Values
• Body image
• Nutrition
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Assessing Eating Behavior
• Eating for Health
• Americans consume more calories per person than any
other group of people in the world
• Calorie – a unit of measure that indicates the amount of
energy we obtain from a food
• Americans eat more fat (38%) than recommended by
nutritionists (no more than 30%)
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Guide Pyramid: A Guide to Daily Food Choices
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Figure 9.1
Assessing Eating Behaviors
• Researchers at Harvard have suggested a new pyramid
• The new pyramid would place meat at the top with refined
sweets
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Proposed New Food Guide Pyramid
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Figure 9.2
The Digestive Process
• Body must break food down
• Enzymes
• Saliva has some enzymes
• Esophagus moves food to stomach
• Stomach has acid and more enzymes
• Small intestine furthers digestion (20-foot tube)
• Duodenum
• Jejunum
• Ileum
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
The Digestive Process
• Enzymes from liver and pancreas help
• Nutrients absorbed into bloodstream
• Liver is the organ that determines fate of most nutrients
• Process takes approximately 24 hours
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Water
• 8 glasses a day (8 ounces)
• 50-60% of body is water
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Protein
• Major component of every cell
• Role in developing/repairing bone
• Muscle
• Skin
• Key element in antibodies
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Protein (continued)
• Amino acids link together to form
• Complete protein
• Incomplete protein
• Fad diet controversy
• Can you give examples of complete proteins?
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Carbohydrates
• Best fuel – they provide energy
• Simple sugars
• Glucose (monosaccharide)
• Fructose (monosaccharide)
• Sucrose (disaccharide)
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Complex carbohydrates
• Starches
• Fiber
• Stored in the body as glycogen
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Carbohydrates and Athletes
• Sugar may be counterproductive
• Carbohydrate loading
• Myth of Sugar and Hyperactivity
• Not related in long-term studies
• Does not increase violence
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Fiber
• “Bulk” or “roughage”
• Indigestible portion of plants
• Soluble
• Insoluble
• Offers many health protections
• Most American eat far less than recommended
• Average is 12 grams and 20-30 grams are recommended
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Fats
• Maintain healthy skin
• Insulate body organs
• Maintain body temperature
• Promote healthy cell function
• Carry fat-soluble vitamins A, D, E, and K
• Are a concentrated form of energy
• 95% as triglycerides in the body
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Fats (continued)
• 5% as substances like cholesterol
• Plaque is buildup on artery walls
• Ratio of cholesterol HDL/LDL
• Saturated fat
• Unsaturated fat
• Trans-fatty acids (margarine or butter debate)
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Vitamins
• Potent, essential, organic compounds
• Water soluble – dissolve in water
• Fat soluble – absorb through intestinal tract with fat
• Why do you think so many people take vitamin
supplements?
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Vitamins
• People in the U.S. are rarely deficient
• Hypervitaminosis may be a problem
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Obtaining Essential Nutrients
• Minerals
• See Table 9.2 in book for a guide to minerals
• Inorganic, indestructible elements that aid the body
• Macrominerals are needed in large amounts
• Trace minerals are needed in small amounts
• Your text highlights sodium, calcium, and iron
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
The Medicinal Value of Food
• Compelling evidence that diet may be as effective as
drugs
• Dietary Approaches to Stop Hypertension (DASH)
• Dietary Intervention Study (DIS)
• Antioxidants
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The Medicinal Value of Food
• Folate
• Form of vitamin B
• Folate fortification 1998
• Neural tube defects
• Heart disease
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Gender and Nutrition
• Men and women have different needs
• Women have cyclical changes
• Men have more lean tissue (burn more)
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Gender and Nutrition
• Reasons to change the “Meat and Potatoes Man”
• Men who eat red meat as a main dish 5 times a week
have 4 times the risk of colon cancer over those eating
red meat once a month
• More prostate cancer
• Fruits and vegetables reduce stroke
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Determining Nutritional Needs
• Recommended Dietary Allowances (RDAs)
• Adequate Intake
• Daily Values
• Recommended Daily Intakes (DRIs)
• Daily Reference Values (DRV)
• Reading food labels can help determine needs
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Reading a Food Label
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Figure 9.3
Vegetarianism: Eating for Health
• Types of vegetarian diets
• Vegans
• Lacto-vegetarians
• Ovo-vegetarians
• Lacto-ovo-vegetarians
• Pesco-vegetarians
• Semivegetarians
• Vegetarian food guide pyramids are available
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Vegetarianism: Eating for Health
• Reasons why 5-15% of the population is vegetarian
• Aesthetic
• Animal rights
• Economic
• Personal
• Health
• Cultural
• Religious
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Improved Eating for the College Student
• Eating on the run
• Funds may be short
• What are some of the things you buy to eat?
• Have you found ways to eat healthy?
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Safety: A Growing Concern
• Food-Borne Illness
• Affects millions of people each year
• Responsible for 9,000 deaths a year
• Signs
• Cramping
• Nausea
• Vomiting
• Diarrhea
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Safety: A Growing Concern
• Key Factors why Food-Borne Illness has Increased
• Globalization of food supply
• Inadvertent introduction of pathogens to new geographic
regions
• Exposure to unfamiliar food-borne hazards
• Changes in microbial populations
• Increases susceptibility of varying populations
• Insufficient education about food safety
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Safety: A Growing Concern
• Practice Responsible Food Handling at Home
• Don’t keep foods out of the refrigerator for long
• Don’t keep fresh meats more than one or two days
• Eat leftovers within three days
• Wash hands, cutting boards, and knives well
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Safety: A Growing Concern
• Food Irradiation: How Safe Is It?
• February 2000 the USDA approved
• Use gamma irradiation from radioactive cobalt, cesium,
or other X-ray sources
• Breaks chemical bonds in the DNA of bacteria
• Rays essentially pass through the food
• Facts seem to support use despite concerns raised by
some groups
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Safety: A Growing Concern
• Food Additives
• Reduce food-borne illness
• Enhance nutrients
• Intentional Food Additives
• Antimicrobial agents: salt, sugar, nitrates
• Antioxidants: preserve color and flavor
• Artificial color
• Nutrient additives (Vitamin D and folate)
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Safety: A Growing Concern
• Indirect Food Additives
• Substances that inadvertently get into food products
from packaging
• Dioxins: found in coffee filters, milk containers, and
frozen foods
• Methylene chloride: found in decaffeinated coffee
• Hormones: bovine growth hormone found in animals
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Safety: A Growing Concern
• Food Allergies
• Found in 5% of children and 10% of adults
• Occurs when the body treats a food, usually protein, as
an invader
• Initial signs include rapid breathing or wheezing, hives,
rash, eczema, or runny nose
• More dramatic symptoms: facial swelling or respiratory
problems (anaphylactic reaction)
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Food Safety: A Growing Concern
• Food Allergies
• Anaphylactic reaction requires a shot of epinephrine, a
hormone that stimulates the heart
• Can be mistaken for food intolerance or reactions to food
additives
• Reaction may also occur in response to food substances
• Organic
• Pesticide and chemical-free
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Label for Certified Organic Foods
Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings
Figure 9.4