1. essentials of nutrition
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HUN 1201-Essentials of
NutritionRichard T Patton MA, MPH, RD/LN, CHES
Biology, Health & Wellness
Office 1271-8
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Table 1-5, p. 24
Learding Causes of Death
in the United States
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Actual Causes
of Deathin the United States (2000)
0 5 10 15 20
Percent of all causes of death
Tobacco
Diet/ActivityAlcohol
Microbial Agents
Toxic Agents
Firearms
Sexual Behavior
Motor Vehicles
Data Source: McGinnis & Foege, JAMA, November, 1993
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On any given day
in the United States... 8 5 billion caloriesare
consumed (200 billion more thanneeded) 47 million hot dogs 4 million pounds of bacon 60 million pounds of red meat 170 million eggs
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On any given day
in the United States...3 million gallons of ice cream10 million pounds of candy16 million gallons of beer andale1.5 million gallons of hardliquor(enough to make 26
million people drunk!)
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On any given day
in the United States...Americans eat approximately100acres of pizza = 30,240,000 slices or
about 350 slices per second.
(Each man, woman and child in America
eats and average of 46 slices, (23
pounds), of pizza per year).
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www.thisiswhyyourefat.com
http://www.thisiswhyyourefat.com/http://www.thisiswhyyourefat.com/ -
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Eat More Fruits andVegetables!
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Food Choices
Personal preferencesfor flavors offood are the main reason people
make food choices and choices can
be influenced by genetics.
Habitsare comforting and food
choices are often just a habit.
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Food Choices
Ethnic heritage or traditionsare
strong influences on eating.
Social interactionssuch as specialevents, customs, and holidays are
shared by groups of people. Food is
often involved.
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Food Choices
Food availability, convenience, and theeconomyare affecting many food choicesin todays world.
There are many positive and negativeassociations with food that affect whatfood is chosen to eat.
Eating for emotional comfortcan be theresult of changes in brain chemistry thatoccur when foods are consumed.
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Food Choices
Values such as religious beliefs,political views, or environmentalconcernsmay affect food choices.
Body weightand image can affect foodchoices both positively and negatively.
The nutrition and health benefitsof
foods, such as whole, modified, or fortifiedfoods, are becoming more popular.
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Nutrient Classification
Carbohydrates--simple, complex
Fats-- essential fatty acids
Proteins--essential amino acids
VitaminsWater & Fat soluble
Mineralsmajor & traceWater most of the body by weight
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The Nutrients
Nutrients in Foods and in the Body Composition of foods includes the six nutrient
classes and can also contain nonnutrients
and other compounds, such as fibers,phytochemicals, pigments, additives, alcohols
and others.
Composition of the human body is made ofchemicals similar to food.
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The Nutrients
Nutrients in Foods and in the BodyChemical composition of nutrients
includes both organic (those that contain
carbon) and inorganic (those that do notcontain carbon) compounds.
Essential nutrientsare those the bodycannot make or cannot make in sufficient
quantities to meet needs. These are also
called indispensable nutrients.
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The Nutrients
Energy-Yielding Nutrients: Carbohydrate, Fat andProtein measured in Calories
Macro- vs. micronutrients
Carbohydrate, fat, and protein aremacronutrients because the body needs them
in large quantities.
Water, vitamins, and minerals do not provide
energy and are known as micronutrientsbecause the body needs them in smaller
quantities.
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The Nutrients
Energy-Yielding Nutrients: Carbohydrate,Fat and Protein
Energy from food differs in energy density.
Carbohydrate = 4 kcalories per gram, Protein = 4 kcalories per gram, and
Fat = 9 kcalories per gram.
Activity in the body is fueled by food as energy
is released from bonds within carbohydrate,
fat, and protein as they are broken down.
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The Nutrients
Energy-Yielding Nutrients: Carbohydrate,Fat and Protein
Excess Carbohydrateenergy is stored
in the body as body fat. Excess Fatenergy is stored in the
body as body fat.
Excess Proteinenergy is stored in thebody as body fat.
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The Nutrients
Vitamins are organic, essential nutrientsthat allow the body to obtain energy from
carbohydrate, fat, and protein.
Minerals are inorganic, essential nutrients
that are found in the bones, teeth, and
body fluids.
Water is an indispensable and abundant
essential nutrient that participates in many
life processes.
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The Dietary Reference Intakes (DRI)
Establishing Nutrient Recommendations
Estimated Average Requirement(EAR)defines the requirement of a nutrient that
supports a specific function in the body forhalf of the healthy population.
Recommended Dietary Allowances (RDA)use the EAR as a base and include sufficient
daily amounts of nutrients to meet the knownnutrient needs of practically all healthypopulations. This recommendation considersdeficiencies.
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The Dietary Reference Intakes (DRI)
Establishing Nutrient Recommendations
Adequate Intakes(AI) reflect the averagedaily amount of a nutrient without anestablished RDA that appears to be sufficient.
Tolerable Upper Intake Level(UL) is amaximum daily amount of a nutrient thatappears safe for most healthy people and
beyond which there is an increased risk ofadverse health effects.
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The Dietary Reference Intakes
(DRI) Establishing Energy Recommendations
Estimated Energy Requirement(EER)
represents the average daily energy intake to
maintain energy balance and good health forpopulation groups.
Acceptable Macronutrient Distribution Range
(AMDR) represents the range of intakes forenergy nutrients that provide adequate energy
and nutrients and reduce risk of chronic
disease.
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The Dietary Reference Intakes
(DRI)Using Nutrient Recommendations
Apply to healthy people
Recommendations are not minimumand are
more likely maximum requirements and canbe adjusted for individuals by registereddietitians.
Achieved by consuming a variety of foods
Apply to average daily intakes Each DRI category serves a unique purpose.
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Nutrition Assessment
Nutrition Assessment of Individuals - evaluatesthe many factors that influence or reflectnutritional health. Historical information regarding diet, health status,
drug use, and socioeconomic status is gathered.
Anthropometric data measure physical characteristicsincluding height and weight.
Physical examinations require skill and reveal
possible nutrition imbalances. Laboratory tests detect early signs of malnutrition.
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