Download Nutrition Introduction

Nutrition Student Outline – Introduction
Nutrition Introduction
1.
Introduction
A.
Nutrition
B.
Definition
The Council of Food and Nutrition of the American Medical Association
“The science of food, the nutrients and the substances therein, their action,
interaction, and balance in relation to health and disease, and the process by
which the organism ingests, digests, absorbs, transports, utilizes, and excretes
food substances”
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D.
Food
Nutrients
Essential Nutrients
Nutritional Science
Dietetics
*
Registered Dietitian (RD)
Components of Nutrition
i.
Carbohydrates
Chemical Constituents - H, C, and O
•
4 kcal per gram
•
40-60 % of kcal
•
Glucose
•
Starch
•
Glycogen
ii.
Lipids (Fats)
•
9 kcal per gram
•
25% to 30 % kcals
a.
Saturated Fatty Acids
•
Animal Fats
(Solid)
b.
Unsaturated Fatty Acids
•
Plant Fats
(Liquid)
Overhead #1
Nutrition Student Outline – Introduction
iii.
E.
Proteins
•
4 kcal per gram
•
Amino Acid
•
Remodeled
•
Essential
a. Fucntion
•
Structural
•
Enzymatic
•
Energy
*
4 kcal/gm
iv.
Minerals
•
Inorganic
v.
Vitamins
a.
Fat Soluble - ADEK
b.
Water Soluble – C and B
vi.
Water
a.
Functions
•
Universal Solvent
•
Temperature Regulation
Energy
•
Calorie
*
Energy to raise 1 gm water 1°c
•
Kcal
*
Energy to raise 1000 gm of water 1°c
SEE ENERGY HANDOUT
C.
Homeostasis and Appetite Control
i.
Control Paradigm
Negative Feedback System
ii.
Stress
•
Risk Factor
•
Balance
Overhead #2
Nutrition Student Outline – Introduction
2.
3.
States of Nutritional Health
•
Signs & Symptoms
A.
Desirable Nutrition
B.
Undernutrition
•
Subclinical
C.
Overnutrition
Diet
A.
Introduction
i.
Variety
ii.
Balance
iii. Moderation
B.
Food Guide Pyramid
Overhead #3
Nutrition Student Outline – Introduction
*
USDA
i.
Serving Size
Energy Intake
1600 kcal
Bread group
Vegetable group
Fruit group 2
Milk group 2
Meat group 2 (5 oz)
Fats, oils, sugars
C.
D.
2200 kcal
6
9
3
4
3
4
2
2
2 (6 oz)
3 (7 oz)
-- use sparingly --
2800 kcal
11
5
ii.
Limitations
Dietary Guidelines
i.
Eat a variety of foods
ii.
Balance the food you eat with physical activity – maintain and improve yo
iii. Choose a diet with plenty of grain products, vegetables, and fruits
iv.
Choose a diet low in fat, saturated fat, and cholesterol
v.
Choose a diet moderate in sugars
vi.
Choose a diet moderate in salt and sodium
vii. If you drink alcoholic beverages, do so in moderation
Dietary Reference Intakes
i.
RDA – Recommended Dietary Allowances
•
Food and Nutrition Board
of the Nat’l Academy of Sci.
a.
History
b.
Function
c.
Basis for Figures
d.
Effect
e.
Energy
f.
Usefulness
ii.
Dietary Reference Intakes (DRI)
Overhead #4
Nutrition Student Outline – Introduction
iii.
Estimated Safe and Adequate Daily Dietary Intakes (ESADDIs)
iv.
Tolerable Upper Intake Levels (UL)
Trace Elements
Manganese
Chromium
(mg)
(µg)
Age
(years)
Copper
(mg)
Infants
0-0.5
0.5-1
0.4-0.6
0.6-0.7
0.3-0.6
0.6-1
10-40
20-60
15-30
20-40
Children &
Adolescents
1-3
4-6
7-10
11+
0.7-1
1-1.5
1-2
1.5-2.5
1-1.5
1.5-2
2-3
2-5
20-80
20-120
50-200
50-200
25-50
30-75
50-150
75-250
1.5-2.5
2-5
50-200
75-250
Adults
4.
Meeting Individual Needs
A.
Levels of Nutritional Status
i.
Anthropometirc Measurements
ii.
Biochemical Assessment
iii. Clinical Examination
iv.
Diet History
v.
Family History
vi.
Limitations
5.
Food Labels (Daily Values)

(FDA) Food and Drug
Administration
A.
Reference Daily Intakes (RDI)
B.
Daily Reference Values (DRV)
Nutrient Density
Exchange System
6.
7.
Overhead #5
Molybdenum
(µg)