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Contents
Overview Planning a Healthy Diet

Digestion Absorption Transport

The Nutrients Carbohydrates Lipids Proteins

Energy Balance Body Composition Weight Management

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Life Cycle Nutrition

Vitamins and Minerals

Infancy Childhood Adolescence Adulthood

Diet and Health

Chronic Diseases Hypertension Cancer Diabetes

WEIGHTY DILEMMA:
Should you count calories or carbs? Is dietary fat really the enemy? The latest research on gaining and losing pounds

The Case for Low Carbs The Case for Low Fat

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About one thing, however, there is no dispute. As a society we are clearly in a state of nutritional crisis and in need of radical remedies. The statistics are sobering. After 30 years of seemingly solid advice aimed at lowering dietary fat, Americans have grown collectively fatter than ever. Today 64.5 % of adults in the U.S. are classified as overweight or obese. So many children have become so heavy that pediatricians are now facing an epidemic of Type 2 diabetes and hypertension diseases that are closely associated with overweight and that were unheard of among youngsters just a generation ago.

Lets Begin

Chapter 1 An Overview of Nutrition

Outline

DO YOU: EAT TO LIVE OR LIVE TO EAT

Food Choices Introducing the Nutrients The Science of Nutrition Dietary Reference Intakes Nutrition Assessment Diet and Health

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WE USE FOOD:

A Basic Human Need (clothing, housing, transportation)

Food provides: Energy, nutrients and other substances body can use. Food insecurity Limited or uncertain availability of safe, nutritious foods. 12% US households have food insecurity.

To project a desired image Bond relationships Express friendships Show creativity Reward

Melting Pot Science Social, psychological -Do you eat more at a party? Cultural What makes pizza Italian food? Economics How many people can the world feed with todays food resources? Science/Physiological Folacin important in the development of nerves of fetus Adding folacin to flour has reduced the incidence of spina bifida in newborns

Nutrition versus Nutrients Nutrition Much More than Food

Food Choices

Why are you eating that?

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Food Choices
Personal Preference Habit Ethnic Heritage or Tradition Social Interactions Availability, Convenience, and Economy Positive and Negative Associations Emotional Comfort Values Body Weight and Image Nutrition

As omnivores, we must learn to eat foods in our environment; Infants come equipped with genetic predispositions to prepare for this challenge:
prefer sweet, salty reject sour, bitter reject new foods neophobia learn to like, dislike foods depletion driven eating
hunger and satiety

Children learn what to like and eat

Children learn in food environments:

what to like
Exposure frequency

With repeated exposure, many initially rejected foods will be accepted

Birch & Marlin, Appetite, 1982;Birch, et al 1994

what to eat when to eat cuisine rules how much to eat

USDA medium large super size

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What are Nutrients?

Chemical substances obtained from food that provide:
energy structural materials regulating agents for growth, maintenance, and repair

Composition of Foods: Tomato

Water 95%

CHO, lipid, protein ~5% Minerals, vitamins

May also reduce the risk of some diseases.

Composition of 150 lb person

Nutrition and Nutrients

Foods provide nutrients and nonnutrients (e.g. phytochemicals). This course will focus on nutrients, but will bring in broader issues of nutrition when appropriate. Nutrients categorization: 6 categories (macro-nutrients versus micro-nutrients) Essential versus Nonessential nutrients Organic versus Inorganic nutrients

Water (60%) Protein, CHO, Bones

Fat (20%) Vitamins, minerals, other

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Nutrients
Characterized in 6 main categories Carbohydrates Lipids Proteins Minerals Vitamins Water

Essential vs. Nonessential Nutrients

Essential Life-sustaining Must be provided by the diet The body cannot synthesize these nutrients in adequate quantities Nonessential Life-sustaining Not essential in the diet The body can synthesize these nutrients

Functions of Nutrients
Supply energy or fuel
Measured in kilocalories, kcalories or Calories Carbohydrates (CHO) 4 kcal/gram Fat 9 kcal/gram Protein 4 kcal/gram Alcohol 7 kcal/gram (not a nutrient!)

Energy-Yielding Nutrients
Over time . . .
If energy consumed = energy expended, weight is maintained If energy consumed < energy expended, weight is lost If energy consumed > energy expended, weight is gained
Excess energy from CHO, PRO, and FAT will be stored as fat Fat itself will not cause weight gain

Promote growth & tissue repair Regulate body processes

Protein, fat, water, vitamins and minerals

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Vitamins
13 total Characteristics:
Organic micronutrients Contain C, H, and O; other elements Do not provide energy Essential Vulnerable to destruction by heat, light, and chemicals

Minerals
16 essential minerals Characteristics:
Inorganic micronutrients Each mineral is a chemical element Do not provide energy Indestructible Structurally smaller than the vitamins

Water
Characteristics:
Inorganic Contains only H and O Does not provide energy Participates in many metabolic reactions Provides a medium for transport of vital materials to cells and wastes away from cells Of all 6 nutrient classes, most foods contain water in highest amounts The nutrient consumed in greatest quantity

Science of Nutrition

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Nutrition Research
Epidemiological studies
Population based

Case-control studies
Compare people who do and do not have a specific condition but controlling as many variables as possible

Animal studies Human intervention or clinical trials

Research Terms
Blind vs. Double blind experiment Control group vs. experimental group Placebo - Placebo effect Randomization Correlation Replication Peer reviewed Validity - founded on fact or evidence

Dietary Reference Intakes (DRIs)

Recommended Dietary Allowance (RDA) Adequate Intake (IA) Estimated Average Requirement Tolerable upper levels of intake (UL)

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Recommended Dietary Allowance (RDA's)

Not designed for individuals Guides for food intake of groups Generous by design, except for energy

Nutrition Assessment
Individuals
Historical information Anthropometric data Physical examinations Laboratory tests

Diet and Health

Chronic Diseases Risk Factors for Chronic Disease
Risk factors persist Risk factors cluster Risk factors in perspective

Populations
National Nutrition Surveys
Food consumption surveys Nutrition status surveys

National Health Goals

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Diet and Health

Leading Causes of Death

= Diet related

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