so what is nutrition? 1. the science of foods and their components (nutrients and other subjects),...
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Definitions you need to know! Essential vs. nonessential nutrients Organic vs inorganic foods Organic vs inorganic nutrients Macro vs micro nutrients Phytochemicals AntioxidantsTRANSCRIPT
So What is Nutrition? 1. The science of foods and their
components (nutrients and other subjects), including the relation
ship to health and disease; processes within the body (ingestion,
disgestion, absorption, transport, disposal) and the social,
economic, cultural and psychological implications of eating.
Definitions you need to know!
Essential vs. nonessential nutrients Organic vs inorganic foods
Organic vs inorganic nutrients Macro vs micro nutrients
Phytochemicals Antioxidants Nutrients and Nourishment
The science of nutrition Identifies amount of food we need
Recommends best food sources Identifies components in food that are
helpful or harmful Helps us make better choices Improves our health
Reduces our risk of disease Increases our longevity 3 Nutrients and
Nourishment
Why do we eat the way we do? Food preferences Enjoyment Nourishment
Age Andy Lim/ShutterStock, Inc. 4 Influences on Food Choices
Sensory influences and personal preferences Taste, texture, and
smell Flavor Classic tastes: sweet, sour, bitter, salty, and umami
Habits Comfort/discomfort foods Behavioral motives 5 Influences on
Food Choices
Sensory influences Advertising and promotion Food and diet trends
Social factors Nutrition and health beliefs Courtesy of the Milk
Processor Education Program. Influences on Food Choices
Environment Where you live How you live Who you live with
Obesogenic environment Living in an environment that promotes the
overconsumption of calories and discourages physical activity and
calorie expenditure Influences of Food Choices
Environment Economics Where you live and the surrounding climate
Lifestyle Foods prepared away from home Availability Poor access to
nutritious foods Influences of Food Choices
Cultural influences Tradition or cultural background Religion
Religious rites, symbols, and customs Social-ecological model
Dietary Guidelines for Americans Individual factors, environmental
settings, various sectors of influence, and social and cultural
elements of society The American Diet Reproduced from US Department
of Agriculture and US Department of Health and Human Services.
Dietary Guidelines for Americans, th ed. Washington, DC: US
Government Printing Office; December 2010. 10 The American Diet
Reproduced from US Department of Agriculture and US Department of
Health and Human Services. Dietary Guidelines for Americans, th ed.
Washington, DC: US Government Printing Office; December 2010. How
healthful is the American diet?
-Too little nutrient-dense foods Nutrient density is a ratio of
nutrient content (in grams) to the energy content (in Kcalories).
Nutrient-dense food is opposite to energy-dense food (also called
empty calorie" food). Nutrient-dense foods provide substantial
amounts of vitamins and minerals and relatively few calories.
Fruits and vegetables are the nutrient-dense, while products
containing added sugars, processed cereals, and alcohol are not.
Too much of the foods known to be harmful Sodium, solid fat,
saturated fat, and sugar Photo PhotoDisc Introducing the
Nutrients
Functions Normal growth and development Maintaining cells and
tissues Fuel to do physical and metabolic work Regulating body
processes Introducing the Nutrients
Essential nutrients Body cannot make them, or cannot make enough
Six classes of nutrients Carbohydrates Lipids (fats and oils)
Proteins Vitamins Minerals Water Introducing the Nutrients
Definition of nutrients Absence from the diet results in a specific
change in health Putting the chemical back in the diet will reverse
the change in health Not only chemicals in food Phytochemicals
Antioxidants 15 Introducing the Nutrients
Classifications of nutrients Macronutrients Carbohydrates, lipids,
and proteins Micronutrients Vitamins and minerals Organic (contain
carbon) Carbohydrates, lipids, proteins, and vitamins Inorganic
Minerals and water 16 Introducing the Nutrients
Nutrients and energy Energy The capacity to do work Energy sources
Carbohydrates, lipids, protein Measure of energy Kilocalorie 1,000
calories = 1 kilocalorie 17 Introducing the Nutrients
Energy in foods Measured in kilocalories (kcal) 18 Introducing the
Nutrients
Energy in foods When is a kilocalorie a calorie? Calorie
Kilocalorie Specific measurement or unit of energy in food General
term for energy in food Introducing the Nutrients
How can we calculate the energy available from foods? Example 30 g
carb 4 kcal/g= 156 kcalories 10 g protein 4 kcal/g= 40 kcalories 16
g fat 9 kcal/g = 144 kcalories TOTAL = 340 kcalories 20 Introducing
the Nutrients
Be food smart Calculating the percent of calories in food To limit
fat intake to 2035% of total energy intake: 2,000 kcal food = 700
kcal from fat 700 kcal from fat/9 kcal/g = 77.8 g of fat allowed
per day 21 Diet and Health Health Disease Acute Short-lived
illnesses Chronic
Diseases with a slow onset and long duration Diet and Health Diet
and Health Obesity: public health crisis
More than two-thirds of U.S. adults are overweight or obese
Increases health risks Coronary heart disease Cancer Diabetes
Hypertension Metabolic syndrome 24 Diet and Health Obesity Factors
that influence obesity Behavior
Calorie imbalance Environment Barriers to or opportunities for an
active lifestyle Genetics Role of heredity 25 Applying the
Scientific Process to Nutrition
Test hypothesis Common study designs Epidemiological studies Animal
studies Cell culture studies Case control studies Clinical trials
Randomized Double-blind Placebo-controlled 26 27 Evaluating
Information on the Internet
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Keep in mind the scientific method Be on the lookout for junk
science