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Nutrition-Related Deaths
Copyright © 2013 John Wiley & Sons, Inc. All rights reserved.
Chapter 1
Nutrition: Food for Health
Copyright © 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition
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Is a science that studies all the interactions
that occur between living organisms and
food. (p.4)
© 2012 John Wiley & Sons, Inc. All rights reserved.
Student learning outcomes: At the end
of this chapter, you should be able to:
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1.Define the term essential nutrient and list the
six classes of nutrients.
2.Describe the three general functions of
nutrients.
3.Define malnutrition.
4.Explain the importance of variety, balance, and
moderation in selecting a healthy diet.
5.List factors other than nutrition that affect food
choices.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Your Food Choices Affect Your
Health
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The foods you choose determine the
nutrients you consume.
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There are approximately 45 essential
nutrients that we need to stay healthy.
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To make your diet healthy, it is important to
choose nutrient-dense foods.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Nutrient Density
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Nutrient density is a measure of the nutrient a
food provides compared to its energy
content.
Copyright © 2013 John Wiley & Sons, Inc. All rights reserved.
Copyright © 2013 John Wiley & Sons, Inc. All rights reserved.
Examples and Benefits of Functional
Foods
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Classes of nutrients
Nutrients
Carbohydrates
Proteins
Lipids/
Fats
Water
Vitamins
Minerals
Starch
Saturated
fat
A, D, E,
K, C, B12
Sodium
Sugar
Monounsaturated
fat
Folic acid
Calcium
Fiber
Polyunsaturated
fat
Niacin
Fluoride
Cholesterol
© 2012 John Wiley & Sons, Inc. All rights reserved.
Group nutrients in different ways(p.7)
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By whether they provide energy to the body
energy-yielding nutrients?
By how much is needed in the diet
Macronutrients？– measured by kg or g
Micronutrients？– measured by mg or μg
By their chemical structure
organic molecules
inorganic molecules
© 2012 John Wiley & Sons, Inc. All rights reserved.
Classes of Nutrients: Macronutrients
Copyright © 2013 John Wiley & Sons, Inc. All rights reserved.
Estimating the energy content of food
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A slice of pizza contains about 15g of protein,
50g of carbohydrate, and 10 g of fat.
Determine the number of kcalories in this
slice of pizza?
© 2012 John Wiley & Sons, Inc. All rights reserved.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Six classes of nutrients
Nutrients
Macronutrients
Carbohydrates
Proteins
Carbon containing
(organic) & calorie
containing
Lipids
Micronutrients
Water
Vitamins
Minerals
Carbon containing
(organic)
© 2012 John Wiley & Sons, Inc. All rights reserved.
Examples of nutrients
© 2012 John Wiley & Sons, Inc. All rights reserved.
Carbohydrate Functions
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Provide energy, cells in brain rely on glucose.
Needed for never function.
Needed to synthesize DNA and RNA.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Selecting Healthy Carbohydrates
45-65% of Calories from Carbohydrates
Serving Size
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1 teaspoon, tsp, 5 g
about the size of the top half of your thumb
1 tablespoon. Tbsp, 3 teaspoons
1 ounce (28 g)
2 ounces (57 g)
3 ounces (85 g)
serving of meat is about the size of a deck
of playing cards
1cup=8oz=236ml
© 2012 John Wiley & Sons, Inc. All rights reserved.
What are the whole grain products?
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Brown rice
Corn
Whole Grain Pasta
Barley
Buckwheat
Rye
Oats
Millet
Fiber(38 g for adult men and 25g for adult women) prevents constipation, reduces cholesterol in the blood.
Examples of nutrients
© 2012 John Wiley & Sons, Inc. All rights reserved.
Lipid Functions in the Body
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Structure and lubrication: provide stored
energy, insulate body from changes in
temperature ,provides a cushion to protect
internal organs against shock.
Regulation: Cholesterol- synthesis VD in the
skin, component of bile, make estrogen,
testosterone and stress hormone.
© 2012 John Wiley & Sons, Inc. All rights reserved.
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Essential fatty acid: Omega 6-- for growth,
fertility, maintaining red blood cell structure.
Omega 3--cell membranes in retina of the
eye, center nervous system.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Tools for Assessing Fat Intake
20 to 35% of Calories from Lipids
Examples of nutrients
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Protein Functions
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Structural Proteins: Skin(elasticity), hair(lose)
and muscle(Shrink).
Provide protection. Skin-first barrier against
infection and injury.
© 2012 John Wiley & Sons, Inc. All rights reserved.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Selecting Healthy Protein
10 to 35% of Calories from Protein
Water Functions
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Makes up about 60% of the human body by
weight.
Water functions as a lubricant and cleanser.
Tears wash away dirt, saliva assists in
chewing, tasting and swallowing and spinal
fluid protects against shock.
Water assists in regulating body temperature.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Interesting facts to know about water
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How much water we need per day?
2.7-3.7L/day
Variation in body water percentage based
on?
Age, health, weight, and gender.
70% of the body weight of a newborn infant.
Blood? Muscle? Bone? Adipocyte?
90%, 75%, 25%, 10%.
Some obese people are as little as 45%
water by weight.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Resources for Water in the Diet
© 2013 John Wiley & Sons, Inc. All rights reserved.
Functions of Nutrients(p.9 Figure 1.6)
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Provide energy (kcalories).
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Forming structures.
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Regulate body processes.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Malnutrition
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Malnutrition: consuming either too little or too
much of one or more nutrients or energy
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Overnutrition: too much of a nutrient or
nutrients or calories
AND
Undernutrition: too little of a nutrient or
nutrients or calories
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© 2012 John Wiley & Sons, Inc. All rights reserved.
Overnutrition
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Diets high in salt contribute to high blood
pressure.
Diets high in saturated fat and cholesterol play a
role in heart disease.
Diets high in sugar and other refined
carbohydrates are associated with an increased
risk of diabetes.
Diets high in red meats and saturated fats, low in
fruits and vegetable and fiber may increase the
risk of colon cancer.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Underuntrition
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Vitamin A for vision, deficiency blindness.
Calcium deficiency until fifties or sixties(
Osteoporosis).
© 2012 John Wiley & Sons, Inc. All rights reserved.
THINK about this – then share within
a PAIR – then SHARE with the class
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A friend of yours wants advice on what to eat
as a healthy diet. What advice would you give?
© 2012 John Wiley & Sons, Inc. All rights reserved.
3 Keys to Choosing a Healthy diet
(p.13-16)
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Variety, Balance, Moderation
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High in:
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Moderate in:
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Fruits, vegetables, whole grains
Calories, sodium, sugar
Low in:
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Unhealthy fats (trans fats, saturated fats, cholesterol)
© 2012 John Wiley & Sons, Inc. All rights reserved.
Variety
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Eating foods from a variety of food groups
Eating a variety of foods within each food group
Benefits: increased nutrients and
phytochemicals, decreased toxins
© 2012 John Wiley & Sons, Inc. All rights reserved.
Balance
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Balance unhealthy choices with healthy choices
Balance calories in with calories burned
Balance foods within food groups
Benefits: wider variety of nutrients and weight
control
© 2012 John Wiley & Sons, Inc. All rights reserved.
Moderation
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Moderate portion sizes
Moderate consumption of each food
Benefits: not too much of any nutrient or
calories
© 2012 John Wiley & Sons, Inc. All rights reserved.
© 2012 John Wiley & Sons, Inc. All rights reserved.
Diet -gene interactions
© 2012 John Wiley & Sons, Inc. All rights reserved.
What are your reasons to choose food?
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When considering individual diet prescription
we must not lose sight of the fact that food is
not just about health but about pleasure,
culture, sociability, identity, and beliefs.
© 2012 John Wiley & Sons, Inc. All rights reserved.
We choose food because… (p.13-14)
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Availability
Cultural and family background
Social acceptability
Personal preference
Psychological and emotional factors
Health concerns
Reasons for choose food
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We choose foods that are available to us
 The season, along with geography, socioeconomics, and
health status, all affect the food available to us
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We choose foods we have learned to eat( cultural and family
background)
 Jews and Muslims do not eat pork; Sikhs and Hindus do not
eat beef.
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We choose foods that are socially acceptable
 For example, we may eat foods we do not like out of
politeness.
Reasons for choose food
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We choose foods that appeal to us
 Personal prefercens for taste, smell, appearance and
texture affect which foods we actually consume.
We choose foods that help meet our emotional and
psychological needs
 Food is associated with comfort, love and security
We choose foods that we think are healthy
 A person’s attitudes about what food they think are
good for them affect what they choose.
Checking student learning outcomes
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Reflect on factors that influence food choices.
Compare and contrast the 6 nutrient classes.
Describe ways to obtain balance, variety, and
moderation to avoid under- and overnutrition.
Describe how genes and diet interact to
promote health and result in disease.
Which diet-related diseases run in your family?
How can you modify your risk?
© 2012 John Wiley & Sons, Inc. All rights reserved.