Chapter 1 Nutrition

1. Add book cover image Chapter 1 Overview of Nutrition and Health Nutrition for Health and Health Care (4th Ed.) Whitney, DeBruyne, Pinna, Rolfes

2. Add book cover image Learning Outcomes Describe factors that influence food selection Name six types of nutrients Identify energy-yielding nutrients and the number of kcalories per gram Define information provided on the Nutrition Facts panel of a food product

3. Add book cover image Lifestyle Choices Healthy lifestyle choices promote health Poor lifestyle choices increase risk of disease Healthy nutrition is necessary for wellness

4. Add book cover image Food Choices Healthy food choices do not ensure health and a long life People often choose foods based on factors other than health

5. Add book cover image How Do People Choose Food? Preferences Habit Associations Ethnic Heritage & Tradition Values Social Interaction Emotional State Availability, Convenience, Economy Age Occupation Body Weight & Image Medical Conditions Health & Nutrition

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7. Add book cover image Functional Foods Provide benefits beyond their nutrient contributions May include Whole foods Fortified foods Modified foods

8. Add book cover image Nutrients Substances obtained from food Used to provide energy & structure Serve as regulating agents Promote growth, maintenance, & repair May also reduce risk of disease

9. Add book cover image Essential Nutrients * Must be obtained from food Body cannot make them for itself in sufficient quantities to meet physiological needs If you remove one of these essential nutrients from your diet there will be a deficiency that causes health problems

11. Add book cover image 6 Classes of Nutrients Carbohydrate Fats Protein Vitamins Minerals Water

12. Add book cover image Carbohydrates, Fats, Protein Are organic (contain carbon) Called the energy-yielding nutrients Major fuels Carbohydrates Fats Protein contributes when other fuels are not available

13. Add book cover image Vitamins, Minerals, Water Vitamins Are organic Yield no energy Facilitate release of energy Minerals Are inorganic Yield no energy Facilitate release of energy Water: inorganic medium where all body processes take place

14. Add book cover image kCalories: Measure of Energy Carbohydrates: 4 kcalories per gram Protein: 4 kcalories per gram Fats: 9 kcalories per gram

15. Add book cover image Energy Nutrients in Foods Almost all foods contain mixtures of carbohydrates, fats, and protein Beef: protein & fat Cornbread: protein & fat Pure foods Sugar: carbohydrate Oil: fat

16. Add book cover image Energy Storage in the Body Energy-yielding nutrients Build new compounds Fuel metabolic & physical activities Excess are rearranged into storage compounds for later use Too many kcalories from any of the nutrients causes weight gain

17. Add book cover image Alcohol Is not a nutrient Contains 7 kcalories per gram Kcalories from alcohol can cause weight gain

18. Add book cover image Dietary Reference Intakes (DRI) A set of standards that supports health by defining amounts of: Energy Nutrients Other dietary components Physical activity Collaborative effort of USA & Canada Designed to meet needs of most healthy people

19. Add book cover image Dietary Reference Intakes Setting nutrient recommendations: RDA & AI Facilitating nutrition research & policy: EAR Establishing safety guidelines: UL

20. Add book cover image Estimated Average Requirements EAR: Average daily intake levels for ½ of given life stage & gender groups Used to develop & evaluate nutrition programs for groups such as school children or military personnel

21. Add book cover image Other Guidelines Recommended Dietary Allowances RDA: is used to set goals for individuals Tolerable Upper Limit UL: helps prevent nutrient toxicity Good for persons who take supplements

23. Add book cover image Setting Nutrient & Energy Recommendations Nutrient Values set at the high end of the range Energy (EER) Values depend on age, gender, weight, height, & physical activity

24. Add book cover image Acceptable Macronutrient Distribution Ranges (AMDR) Carbohydrates = 45-65% daily kcalories Fat = 20-35% daily kcalories Protein = 10-35% daily kcalories

25. Add book cover image Nutrition Surveys To determine Foods people eat Supplements taken Nutritional health Measure knowledge, attitudes, & behaviors related to nutrition Used for Setting public policy Food assistance programs Regulate food supply Establish research priorities

26. Add book cover image Healthy People National public health initiative Identifies the most significant preventive threats to health Focuses efforts to eliminate threats

29. Add book cover image Dietary Ideals Adequacy Kcalorie control Balance Nutrient density Moderation Variety 90% of the daily diet should be comprised of nutrient rich plant foods

32. Add book cover image Leading Causes of Death in USA Nutrition related 1. Heart disease 2. Cancers 3. Strokes 7. Diabetes Other related 4. Chronic lung disease 5. Accidents 6. Alzheimer’s 8. Pneumonia 9. Kidney disease 10. Infections of the blood

33. Add book cover image Dietary Guidelines for Americans Consume adequate nutrients Maintain healthy weight Engage in physical activity Eat healthy foods Reduce saturated fat & trans fat Choose fiber rich fruits, vegetables & whole grains Reduce sodium & consume potassium rich foods Consume alcohol in moderation Keep foods safe

34. Add book cover image Physical Activity Guidelines for Health, 2008 At least 30 minutes a day for health benefits 60 minutes or more a day for maintaining body weight & greater health benefits

35. Add book cover image Physical Activity for Fitness

36. Add book cover image Benefits of Exercise Restful sleep Nutritional health Optimal body composition Optimal bone density Resistance to colds & infection Low risk of some cancers Strong circulation & lung function Low risk for CVD Low risk for Type 2 diabetes Reduced risk for gallbladder dx Low incidence of anxiety & depression Strong self-image Long, high quality life

37. Add book cover image USDA Food Guide Builds a diet from clusters of foods that are similar in vitamin & mineral content Assigns foods to 5 major food groups Recommends daily amounts of foods from each group to meet nutrient needs

38. Add book cover image USDA Food Guide Groups 1. Fruits 2. Vegetables 3. Grains 4. Meat, poultry, fish, legumes, eggs, & nuts 5. Milk, yogurt, & cheese

39. Add book cover imageRecommended Daily Amounts

40. Add book cover image Notable Nutrients Eat more: Dark green vegetables Orange vegetables Legumes Fruits Whole grains Low-fat milk & milk products Eat less: Refined grains Total fats (especially saturated, trans fat & cholesterol) Added sugars Total calories

42. Add book cover image Nutrient Density A measure of the nutrients a food provides relative to the energy it provides More nutrients and fewer calories = more nutrient dense Select low fat from each food group and foods without added fats & sugars

44. Add book cover image Discretionary kcalorie Allowance Definition: the difference between kcalories needed to supply nutrients & those needed for energy People who eat nutrient dense foods may be able to meet their nutrient needs without consuming their full allotment of calories

45. Add book cover image Discretionary kcalorie Allowance

46. Add book cover image Portion Sizes ¼ c dried fruit = a golf ball 3 oz of meat = a deck of cards 1 ½ oz cheese = a 9 volt battery ½ c ice cream = a racquetball 4 small cookie = 4 poker chips

47. Add book cover image Mixtures of Foods Some foods fall into two or more food groups Example: taco Shell = grain Onions, lettuce, tomatoes = vegetables Ground beef = meat Cheese = milk group

48. Add book cover image Vegetarian Food Guide Relies mainly on plant foods Some diets include: Eggs Milk products Both Select meat alternatives Legumes Seeds Nuts Tofu Eggs

49. Add book cover image ‘My Pyramid’ Replaced ‘food guide pyramid’ Illustrates the concepts in the Dietary Guidelines Pictorial structure to help consumers make daily Healthy food choices Physical activity choices www.MyPyramid.gov

50. Add book cover image My Pyramid

52. Add book cover image ‘‘My Plate’My Plate’ ‘My Pyramid’ replaced in 2011 with ‘MY PLATE’ Simpler to follow but how to choose healthier foods? Emphasize eating more food from plants Choose fish twice a week Not all proteins are healthy….cut back on saturated & trans fats Cut back on red meat & dairy

53. Add book cover image My Food Plate http://www.choosemyplate.gov/myplate/index.aspx Put your weight, age, into this web page & see if you are meeting or over meeting daily food requirements

55. Add book cover image Food Labels Listed in descending order by weight Appear on all processed foods Posters & brochures provide information on fresh meats, fruits, & vegetables Foods produced by small businesses may be exempt Plain coffee, tea & spices exempt too

56. Add book cover image Food Label

58. Add book cover image Daily Value Set of nutrient standards for use on food labels Adequacy standards for desirable nutrients Moderation standards for nutrients that must be limited Compares nutrients with daily goals of a person consuming 2000 kcalories

59. Add book cover image Nutrient DV %DV Goal Total Fat 65g = 100%DV Less than Sat Fat 20g = 100%DV Less than Cholesterol 300mg = 100%DV Less than Sodium 2400mg = 100%DV Less than Total Carbohydrate 300g = 100%DV At least Dietary Fiber 25g = 100%DV At least Examples of DVs versus %DVs Based on a 2,000 Calorie Diet Examples of DVs versus %DVs Based on a 2,000 Calorie Diet

60. Add book cover image Labels Provide Nutrient Quantities Total kcalories Kcalories from fat Total fat Saturated fat Trans fat Cholesterol Sodium Total carbohydrates Dietary fiber Sugars Protein Vitamin A Vitamin C Iron Calcium

61. Add book cover image Claims on Labels Nutrient Claims Example: amount of cholesterol or saturated fat Health Claims Example: “reduces risk of high blood pressure” Structure/function Claims Example: “slows aging”

68. Add book cover image Nutrition in Practice Chapter 1

69. Add book cover image Finding the Truth About Nutrition Popular media have limited reporting time & space Scientists often disagree on new findings Preliminary findings reported before validation or disapproval New products or treatments promoted before tests of scrutiny

70. Add book cover image Internet Websites No guarantee of accuracy of information Website must be evaluated National Library of Medicine’s Pub Med Is trustworthy www.ncbi.nlm.nih.gov

72. Add book cover image Glossary Dietetics Application of nutrition principles to achieve & maintain optimum health Registered dietitian (RD) Graduate of accredited baccalaureate program with internship Dietetic technician Associates degree

73. Add book cover image Other Nutrition Team Members Nurses Physicians Physical therapists Social workers

74. Add book cover image Roles of Health Care Professionals Obtain diet histories Measure height & weight Feed clients Record food & drink Help with menus Monitor weight changes Monitor food & drug interactions Encourage clients to eat Identify clients at risk Answer questions about food and diet

Chapter 1 Nutrition

Chapter 1 Nutrition

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Chapter 1 Nutrition