Lecture Slides for Chapter 1 Nutrition

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

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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

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Lifestyle Choices
Healthy lifestyle choices
promote health
Poor lifestyle choices increase
risk of disease
Healthy nutrition is necessary
for wellness

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Food Choices
Healthy food choices do not
ensure health and a long life
People often choose foods
based on factors other than
health

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

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Functional Foods
Provide benefits beyond their
nutrient contributions
May include
Whole foods
Fortified foods
Modified foods

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

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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

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6 Classes of Nutrients
Carbohydrate
Fats
Protein
Vitamins
Minerals
Water

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

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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

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kCalories:
Measure of Energy
Carbohydrates: 4 kcalories per gram
Protein: 4 kcalories per gram
Fats: 9 kcalories per gram

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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

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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

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Alcohol
Is not a nutrient
Contains 7 kcalories per gram
Kcalories from alcohol can cause
weight gain

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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

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Dietary Reference Intakes
Setting nutrient
recommendations:
RDA & AI
Facilitating nutrition research &
policy:
EAR
Establishing safety guidelines:
UL

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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

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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

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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

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Acceptable Macronutrient
Distribution Ranges (AMDR)
Carbohydrates = 45-65% daily kcalories
Fat = 20-35% daily kcalories
Protein = 10-35% daily kcalories

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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

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Healthy People
National public health initiative
Identifies the most significant
preventive threats to health
Focuses efforts to eliminate
threats

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

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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

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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

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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

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Physical Activity
for Fitness

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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

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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

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

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imageRecommended Daily Amounts

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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

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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

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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

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Discretionary kcalorie
Allowance

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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

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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

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

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‘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

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My Pyramid

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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

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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

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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

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Food Label

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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

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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

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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

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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”

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Nutrition in Practice
Chapter 1

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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

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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

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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

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Other Nutrition Team
Members
Nurses
Physicians
Physical therapists
Social workers

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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