nutrition chapter 1

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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Food Choices and Human Health

Chapter 1


Introduction

  Nutrition  Science  Studying nutrition

 Why care about nutrition?  What are the nutrients in food?  What constitutes a nutritious diet?  How do we know what we know about

nutrition?  How do people go about making changes?


A Lifetime of Nourishment

  Chosen foods have a cumulative effect  Good health and poor health

  Your body continuously renews itself   Best foods

 Support your body’s growth & maintenance

  Malnutrition  Deficiencies, imbalances, and excesses

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The Diet and Health Connection

  Influential lifestyle habits   Tobacco use,

alcohol use, nutritional choices

  Chronic diseases  Connection

with poor diet


Genetics and Individuality

  Genetics and nutrition affect diseases to varying degrees

  Human genome  DNA

 Genes


Other Lifestyle Choices

  Tobacco & alcohol use

  Substance abuse   Physical activity   Sleep   Stress   Environmental

factors

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Healthy People 2020, Selected Objectives


Healthy People 2020, Selected Objectives


Elements in the Six Classes of Nutrients

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Meet the Nutrients

  Energy-yielding nutrients   Carbohydrates – 4 cal/g   Fats – 9 cal/g   Proteins – 4 cal/g

  Vitamins and minerals   Provide no energy   Some are essential

  Water   Essential nutrients-body cannot make; need

from diet


Adequate Nutrients Without Excessive Calories

  Evaluate nutrient density  Vegetables have high nutrient density

  Time for food preparation  Options to save time  Foods to avoid

  Combining foods into meals


A Way to Judge Which Foods Are Most Nutritious

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Can I Live on Just Supplements?

  “Real food” is superior to supplements  Nutrient interactions

 Phytochemicals  Physical contributions  Psychological contributions


The Abundance of Foods to Choose From

  Whole foods   Typical

consumption  Fruits  Vegetables

  Types of foods  Fast, processed,

functional, staple


How, Exactly, Can I Recognize a Nutritious Diet?

  Five characteristics  Adequacy  Balance  Calorie control  Moderation  Variety

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Why People Choose Foods

  Eating is an intentional act   Cultural and social meanings of food

 Traditional cuisines and foodways  Cultural competence  Vegetarian or omnivore


Why People Choose Foods

  Factors that drive food choice  Taste and price  Convenience  Other factors

 Advertising, availability, emotional comfort

 Habit, preference, social pressure  Values, weight, nutrition/health benefits


The Science of Nutrition

  Nutrition  Field of knowledge composed of

organized facts  Active, changing, and growing body of

knowledge   The scientific approach

 Systematic process to answer questions   Scientific challenge

 Theories

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Types of Studies

  Case study  Examples

  Epidemiological study  Correlation

  Intervention study  Blind studies

  Laboratory study  Example


Examples of Research Design


Can I Trust the Media to Deliver Nutrition News?

  Training of news media  Sensationalism

  Be a trend watcher   Read news with an educated eye

 Published in peer-reviewed journal  Description of research methods &

subjects  Findings presented in context of previous

research

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National Nutrition Research

  National Health and Nutrition Examination Surveys (NHANES)  What people eat  Recording of health status


Changing Behaviors

  Behavior change takes substantial effort   Process of change

 Six stages   Taking stock and setting goals

 Realistic goals  Small and achievable  Specific behaviors


Sorting the Imposters from the Real Nutrition Experts

Controversy 1

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Information Sources

  Quackery   Sources of nutrition information

 Television and magazines   Nutrition-related products and services

 Billions in customer dollars   Identifying quackery


Earmarks of Nutrition Quackery


Information Sources

  Characteristics of scientific research  Properly designed scientific experiments   Inadequacy of anecdotal evidence  Animal findings applied to humans  Careful with generalizations  Report of findings in scientific journals

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Credible Source of Nutrition Information

  Academy of Nutrition and Dietetics National Center for Nutrition & Dietetics  www.eatright.org/ncnd.html

  National Council Against Health Fraud  www.ncahf.org

  Federal Trade Commission  www.ftc.org


Nutrition on the Net

  Judging website credibility  Who is responsible for the site?  Do the names and credentials of

information providers appear?  Are links with other reliable information

sites provided?   Is the site updated regularly?   Is the site selling a product or service?  Does the site charge a fee to gain access?


Who Are the True Nutrition Experts?

  Academy of Nutrition and Dietetics  Registered dietitian (RD)  Certified diabetes educator  Public health nutritionist  Dietetic technician

 Dietetic technician registered

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Detecting Fake Credentials

  Credentials  Accredited

institution  Licensing

nutrition chapter 1

Documents

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