nutrition: eating for optimum health

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ight © 2005 Pearson Education, Inc., publishing as Benjamin Cummings PowerPoint ® Lecture prepared by Jan Campbell T H E B A S I C S SIXTH EDITION Nutrition: Eating For Optimum Health 9

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9. Nutrition: Eating For Optimum Health. Assessing Eating Behavior. Appetite Personal preferences Habit Ethnic heritage Social interactions Availability Emotional comfort Values Body image Nutrition. Assessing Eating Behavior. Eating for Health - PowerPoint PPT Presentation

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Copyright © 2005 Pearson Education, Inc., publishing as Benjamin Cummings

PowerPoint® Lecture prepared by Jan Campbell

T H E B A S I C S

SIXTH EDITION

Nutrition:Eating For Optimum Health 99

Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings

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

Figure 9.1

Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings

Assessing Eating Behaviors

• Researchers at Harvard have suggested a new pyramid

• The new pyramid would place meat at the top with refined sweets

Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings

Proposed New Food Guide Pyramid

Figure 9.2

Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings

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

Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings

The Medicinal Value of Food

• Folate

• Form of vitamin B

• Folate fortification 1998

• Neural tube defects

• Heart disease

Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings

Gender and Nutrition

• Men and women have different needs

• Women have cyclical changes

• Men have more lean tissue (burn more)

Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings

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

Figure 9.3

Copyright © 2004 Pearson Education, Inc., publishing as Benjamin Cummings

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

Figure 9.4