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Introductory Nutrition Unit One

Introductory Nutrition Unit One. Nutrition. Nutrition - the investigation of the nutrients and compounds found in foods, their affects on health and disease, and the mechanisms by which organisms process them. Nutrition.

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Introductory Nutrition Unit One

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  1. Introductory Nutrition Unit One

  2. Nutrition Nutrition - the investigation of the nutrients and compounds found in foods, their affects on health and disease, and the mechanisms by which organisms process them

  3. Nutrition These mechanisms include ingestion, digestion, absorption, transport, utilization & excretion Nutrient - a chemical substance found in food used by the body to promote growth, maintenance, repair & health

  4. Nutrition The general functions of nutrients are to provide: * energy (E) for body processes * substances needed to build macromolecules * substances needed for regulation

  5. Nutrition Essential nutrients are those obtained from the diet that are required for growth and good health Non-essential nutrients are those produced by the body that are required for growth and good health

  6. Healthy People 2010 Healthy People 2010 is an agenda that promotes healthy living and disease prevention The two inclusive goals are: > increase quality and years of life > eliminate health disparities

  7. Healthy People 2010 Most objectives found in this plan are nutrition based, but many address physical activity

  8. Energy Units Calorie - the amount of E needed to raise the temperature of one gram of water one degree Celsius Kilocalorie (kcal) – amount of E needed to raise the temperature of 1000g (1L) of water one degree Celsius

  9. Nutrient Classes There are six classes of nutrients Carbohydrates Lipids Organic Proteins Vitamins Minerals Inorganic Water

  10. Carbohydrates Most dietary carbohydrates come from plants, but some come from animals Functions: • Provide energy - 4kcal/g • Digestion - fiber Examples: Plants - starch, cellulose Animals - glycogen

  11. Lipids Dietary lipids come from meat & dairy (saturated) and nuts, seeds & vegetables (unsaturated) Functions: • Provide energy - 9kcal/g • Regulation • Protection • Structure

  12. Lipids Examples: • Fats (triglycerides) • Steroid hormones • Waxes • Phospholipids

  13. Proteins Dietary proteins come from animal (meat dairy & eggs) and plant sources Functions: • Provides energy – 4kcal/g • Structural uses • Regulation • Protection

  14. Proteins Examples: • Collagen • Hormones • Enzymes • Antibodies

  15. Vitamins Dietary vitamins are obtained from animals, plants and bacteria (no E yield) Functions: • Metabolic regulation • Protein synthesis Examples: • Vitamins A, B, C, D

  16. Minerals Dietary minerals are obtained from plants, dairy and some meats (no E yield) Functions: • Structure • Regulation • Electrolyte balance Examples: • Na+, K+, Ca2+,

  17. Water Dietary water is obtained from plants and water sources (no E yield) Functions: • Biological solvent • Temperature regulation • Transportation

  18. Calculating Daily Nutrient Intakes Assume a one day caloric intake of 1980 kcal 290g of carbohydrates (x 4kcal/g) 60g of fat (x 9kcal/g) 70g of protein (x 4kcal/g) 290g of carbohydrates (x 4kcal/g) = 1160kcal 60g of fat (x 9kcal/g) = 540kcal 70g of protein (x 4kcal/g) = 280kcal

  19. Calculating Daily Nutrient Intakes 290g of carbohydrates (x 4kcal/g) = 1160kcal 1160kcal/1980kcal = .59 or 59% 60g of fat (x 9kcal/g) = 540kcal 540kcal/1980kcal = .27 or 27% 70g of protein (x 4kcal/g) = 280kcal 280kcal/1980kcal = .14 or 14%

  20. Calculating Daily Nutrient Intakes Alcohol is not a nutrient, but will deliver 7kcal/g of E The E intake of alcohol can be calculated the same as the three organic nutrients 70g of alcohol (x 7kcal/g) = 490kcal

  21. Dietary Reference Intakes DRIs is an umbrella term that includes all other terms that describe nutrient standards These terms include: > EARs > RDAs > AIs > EERs > ULs

  22. Dietary Reference Intakes

  23. The AMDR The Acceptable Macronutrient Distribution Range (AMDR) is the limit of daily intake of a macronutrient that provides the essential nutrients, but limits the risk of chronic disease

  24. The AMDR The United States AMDR for the three E delivering nutrients is as follows: + carbohydrates - 45-65% + fats - 20-35% + proteins - 10-35%

  25. The AMDR The average US adult daily intake: + carbohydrates - 50% + fats - 33% + proteins - 16% This falls within the ranges of the AMDR (ignores alcohol consumption)

  26. The AMDR The sources for the average US intakes: + carbohydrates - 50% simple sugar, 50% starch + fats - 60% animal, 40% plant + proteins - 67% animal, 33% plant

  27. Nutritional Health The nutritional health of a person is determined by their nutritional status and is assessed by examining each nutrient type individually

  28. Nutritional Health Desirable nutrition is achieved when a particular nutrient is at its optimum concentration in the body The optimum concentration is that which supplies the amount of the nutrient needed for metabolic processes as well as surplus

  29. Nutritional Health Malnutrition refers to the nutritional status in which health is poor due to nutrient concentrations that are too much or too little

  30. Nutritional Health Undernutrition occurs when the intake of a nutrient is less than the daily needs Overnutrition occurs when the intake of a nutrient exceeds the daily needs

  31. Nutritional Health Nutrient deficiencies are categorized as three types ~ primary , secondary and subclinical

  32. Nutritional Health

  33. ABCDE Assessment An overall assessment of nutritional needs can be obtained by the following: - Anthropomorphic - Biochemical - Clinical - Dietary - Economic

  34. Evaluating Nutritional Information Ask questions: · Is it logical? · Does it seem too good to be true? · Who manufactures it and sells it? · Is it FDA approved?

  35. Science The observation of natural phenomena and the methods used to determine how those phenomena occur Science is constrained by natural laws, therefore science must be conducted within the realm of these natural laws

  36. Science The scientific method refers to the disciplined creativity, measured observations, logical thinking and honest evaluation of one’s conclusions There are two basic avenues in which to pursue the scientific method: ~ inductive reasoning ~ hypothetico-deductive method

  37. Science Inductive reasoning is conducted by making large numbers of observations to the point there is confidence in making a generalization This raises the question of proof It is better to use the term supported

  38. Science The hypothetico-deductive method begins with a hypothesis and is conducted through experimentation Hypothesis – a logical answer for the question formed from observation An accepted hypothesis is falsifiable

  39. Science The hyopthetico-deductive method has four steps: ~ observation ~ hypothesizing ~ experimentation ~ conclusions & reporting

  40. Science Variable – any condition of an experiment Experimental – group that contains the tested variable Control – group that does not contain the tested variable

  41. Science

  42. Hypothesis, Theory & Law Remember – a hypothesis is a logical answer for a question proposed A theory is a concept in which a general statement or set of statements can be made, based on many accepted hypotheses and their replications

  43. Hypothesis, Theory & Law A law is a concept that has been tested and replicated innumerous times and always has the same results Therefore in biology most of the generalizations are theories

  44. Hypothesis, Theory & Law Science is based on what can be observed, measured & quantified Morals, values & religion are based on feelings and beliefs which cannot be measured or quantified

  45. Food Labels

  46. Dietary Guidelines Dietary Guidelines were established in 1980 in an attempt to prevent the following specific chronic diseases: - obesity (which could lead to the rest) - cardiovascular disease - diabetes - alcoholism There are nine general topics

  47. Dietary Guidelines

  48. Dietary Guidelines

  49. Dietary Guidelines

  50. Dietary Guidelines

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