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Chapter1 - An Overview of Nutrition
- 1. An Overview ofAn Overview of NutritionNutrition Chapter 1Chapter 1
- 2. IntroductionIntroduction • Daily food choices • Benefit health • Harm health • Chronic disease • Diet • Foods and beverages
- 3. Food ChoicesFood Choices • Choices are highly personal • Social or behavioral motives • Personal preference • Taste • Sweet and salty • Genetics • Habit • Ethnic heritage or tradition
- 4. Food ChoicesFood Choices • Social interactions • Availability, convenience, and economy • Benefits of home-cooked meals • Positive and negative associations • Emotions • Boredom, depression, anxiety • Stress
- 5. Food ChoicesFood Choices • Values • Religious beliefs, political views, environmental concerns • Body weight and image • Nutrition and health benefits • Functional foods • Examples
- 6. The NutrientsThe Nutrients • Water • Hydrogen & oxygen • Inorganic • Minerals • Simplest nutrient • Inorganic • Vitamins • Organic • Carbohydrates • Organic • Proteins • Organic • Contains nitrogen • Lipids (fats) • Organic
- 7. Body Composition of Health- Wight Men & Women
- 8. Elements in the Six Classes ofElements in the Six Classes of NutrientsNutrients
- 9. Energy-Yielding NutrientsEnergy-Yielding Nutrients • Amount of energy in food • Depends on macronutrient composition • Using nutrients for energy • Breaking of bonds • Storage of excess energy • Metabolism • Materials for building body tissues • Regulation of bodily activities
- 10. Energy-Yielding NutrientsEnergy-Yielding Nutrients • Provide kcalories • Carbohydrate = 4 kcal/g • Protein = 4 kcal/g • Fat = 9 kcal/g • Alcohol • Not a nutrient • Yields energy – 7 kcal/g • Macronutrients vs. micronutrients
- 11. The VitaminsThe Vitamins • Thirteen organic vitamins • Water-soluble vitamins • Fat-soluble vitamins • Facilitate energy release • Almost every bodily action requires assistance from vitamins • Vulnerable to destruction • Examples
- 12. The Minerals & WaterThe Minerals & Water • Minerals • Do not yield energy • Sixteen essential minerals • Indestructible • Causes of mineral losses from foods • Water • Medium for nearly all body activities
- 13. The Science of NutritionThe Science of Nutrition • Foundation in several other sciences • Biology, biochemistry, physiology • Tremendous growth • Sequencing of human genome • Nutritional genomics
- 14. Conducting ResearchConducting Research • Use of scientific method • Systematic process for conducting research • Research studies • Controls • Randomization • Sample size • Placebos • Double-blind experiments
- 15. The Scientific MethodThe Scientific Method
- 16. Conducting ResearchConducting Research • Epidemiological studies • Cross-sectional studies • Case-control studies • Cohort studies • Experimental studies • Laboratory-based animal studies • Laboratory-base in vitro studies • Clinical trials
- 17. Examples of Research Designs
- 18. Examples of Research Designs
- 19. Analyzing Research FindingsAnalyzing Research Findings • Correlations – only show association • Positive correlation • Not necessarily a desired outcome • Negative correlation • No correlation • Cautious interpretations and conclusions • Accumulation of evidence
- 20. Publishing ResearchPublishing Research • Peer review • Research has validity • Findings are preliminary when published • Not meaningful by themselves • Findings need to be replicated
- 21. Parts of a Research Article
- 22. Dietary Reference IntakesDietary Reference Intakes • Standards defined for: • Energy • Nutrients • Other dietary components • Physical activity • Collaborative effort of U.S. and Canada • Recommendations apply to healthy people • May be different for specific groups
- 23. Dietary Reference IntakesDietary Reference Intakes • Estimated Average Requirements (EAR) • Average amount sufficient for half of population • Recommended Dietary Allowances (RDA) • Recommendations to meet needs of most healthy people • About 98% of population
- 24. EAR and RDA ComparedEAR and RDA Compared
- 25. Dietary Reference IntakesDietary Reference Intakes • Adequate Intakes (AI) • Insufficient scientific evidence • AI value set instead of RDA • Expected to exceed average requirements • Tolerable Upper Intake Levels (UL) • Point where nutrient is likely to be toxic • Helps protect against overconsumption
- 26. Inaccurate vs. Accurate ViewInaccurate vs. Accurate View of Nutrient Intakesof Nutrient Intakes
- 27. Dietary Reference IntakesDietary Reference Intakes • Estimated Energy Requirement (EER) • Average dietary energy intake to maintain energy balance • Healthy body weight • Physical activity • No upper level
- 28. Dietary Reference IntakesDietary Reference Intakes • Acceptable Macronutrient Distribution Ranges (AMDR) • Adequate energy and nutrients • Reduce risk of chronic diseases • Range • 45-65% kcalories from carbohydrate • 20-35% kcalories from fat • 10-35% kcalories from protein
- 29. Dietary Reference IntakesDietary Reference Intakes • Estimates apply to healthy people • Needed adjustments • Recommendations – not minimum levels nor optimal levels • Goals intended to be met through diet • Apply to average daily intakes • Each DRI category serves a unique purpose
- 30. Nutrition Assessment –Nutrition Assessment – Individual LevelIndividual Level • Deficiency or excess over time leads to malnutrition • Undernutrition and overnutrition • Symptoms of malnutrition • Diarrhea • Skin rashes • Fatigue • Others
- 31. Nutrition Assessment –Nutrition Assessment – Individual LevelIndividual Level • Creating a “total picture” of the individual • Historical information • Health status, SES, drug use • Diet history – intake over several days; portion sizes; computer analysis • Anthropometric measurements • Height and weight – track to identify trends • Physical examinations • Laboratory tests
- 32. Stages in the Development of aStages in the Development of a Nutrient DeficiencyNutrient Deficiency
- 33. Nutrition Assessment –Nutrition Assessment – Population LevelPopulation Level • National nutrition surveys • National nutrition monitoring program • Coordinates two major national surveys • Oversample high-risk groups • National health goals • Healthy People • National trends
- 34. Healthy People 2020 Nutrition & Weight Status Objectives
- 35. Healthy People 2020 Nutrition & Weight Status Objectives
- 36. Diet and HealthDiet and Health • Food plays vital role in supporting health • Chronic disease – epidemic levels • Multiple factors over multiple years • Leading causes of death
- 37. Diet and Health • Risk factors • Persist over time • Cluster • Prominence of risk factors • Tobacco • Diet & activity patterns • Others
- 39. Nutrition Information &Nutrition Information & MisinformationMisinformation • Validity of information • Who is providing information? • Qualifications • Internet • Anyone can publish anything • No guarantees of accuracy • Evaluate websites • Who, When, Where, Why, and What?
- 40. • News • Often tell lopsided story • Testimonials • Tight deadlines • Limited understanding • Current and controversial Nutrition Information &Nutrition Information & MisinformationMisinformation
- 41. • Identifying nutrition experts • Physicians & other health-care professionals • Training in nutrition is limited • Registered Dietitian (RD) • Degree and clinical internship • National exam • Maintain up-to-date knowledge • Dietetic Technician Registered (DTR) Nutrition Information &Nutrition Information & MisinformationMisinformation
- 42. • Identifying fake credentials • Accreditation • Diploma mills • Fraudulent businesses • Red flags of nutrition quackery • Misinformation Nutrition Information &Nutrition Information & MisinformationMisinformation
- 43. Nutrition Information &Nutrition Information & MisinformationMisinformation