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Chapter 1 Introtonutrition
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Chapter 1 Introtonutrition

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  • 1. An Overview of Nutrition BIOL310-Nutrition
  • 2. Nutrition in Your Life
    • Nutrition
      • The science of foods and the substances they contain
  • 3. Nutrition in Your Life
    • Food
      • Derived from plant or animal sources
        • Provide energy and nutrients
          • Used by the body for maintenance, growth, and repair
  • 4. Nutrition in Your Life
    • Diet
      • The foods one consumes
        • The quality of which affects the risk of chronic diseases
  • 5. Food Choices
    • Personal preference
    • Habit
    • Ethnic heritage or tradition
    • Social interactions
    • Availability, convenience, economy
  • 6. Food Choices
    • Positive and negative associations
    • Emotional comfort
    • Values
    • Body weight and image
  • 7. Food Choices
    • Nutrition and health benefits
      • Functional foods
        • Provide health benefits beyond their nutrient contributions
        • Ex. Whole foods, fortified foods
  • 8. The Nutrients
    • Energy defined
    • Nutrient defined
  • 9. The Nutrients
    • Composition of foods
      • Six classes of nutrients
      • Nonnutrients
    • Chemical composition of nutrients
      • Inorganic vs. Organic nutrients
  • 10. The Nutrients
    • Inorganic nutrients
      • Minerals
      • Water
    • Chemical composition of nutrients
      • Inorganic vs. Organic nutrients
  • 11. The Nutrients
    • Organic nutrients
      • Carbohydrates
      • Lipids
      • Proteins
      • Vitamins
  • 12. The Nutrients
    • Essential nutrients
    • Macronutrients vs. micronutrients
    Copyright 2005 Wadsworth Group, a division of Thomson Learning
  • 13. Energy-Yielding Nutrients
    • Calories and kilocalories
    • Energy from foods
      • Energy density
  • 14. Energy Density
  • 15. Energy-Yielding Nutrients
    • Energy in the body
      • Energy for activity
      • Stored energy
    • Other roles of energy-yielding nutrients
  • 16. Vitamins
    • Organic
    • Not energy-yielding
    • Essential
    • Water-soluble vs. fat-soluble
    • Vulnerable to destruction
  • 17. Minerals
    • Inorganic
    • Not energy-yielding
    • Essential
    • Indestructible
  • 18. Water
    • Inorganic
    • Not energy-yielding
    • Essential
  • 19. The Science of Nutrition
    • Human genome
    • Nutritional genomics
  • 20. Nutrition Research
    • The Scientific Method
      • Hypothesis vs. Theory
      • Experimental group vs. control group
      • Randomization
      • Sample size
  • 21. Nutrition Research
    • The Scientific Method
      • Epidemiological studies
      • Laboratory-based studies
      • Human intervention or clinical trials
  • 22. Nutrition Research
    • The Scientific Method
      • Placebo effect
        • Blind experiment
        • Double-blind experiment
  • 23. Nutrition Research
    • The Scientific Method
      • Correlations and causes
        • Positive correlation vs. negative correlation
        • Replication
      • Peer review
  • 24. Nutrition Research
    • Research Vs. Rumors
      • Scientific validity
  • 25. Dietary Reference Intakes
    • Estimated Average Requirements
    • Recommended Dietary Allowances
    • Adequate Intakes
    • Tolerable Upper Limits
  • 26. Energy Recommendations
    • Estimated Energy Requirement
    • Acceptable Macronutrient Distribution Ranges
      • Carbohydrate: 45% - 65%
      • Fat: 20% - 35%
      • Protein: 10% - 35%
  • 27. Using Nutrient Recommendations
    • Estimates of energy & nutrient intakes apply to healthy people
    • Recommendations are NOT minimum requirements
    • Recommendations are NOT optimal for all people
  • 28. Using Nutrient Recommendations
    • Recommendations should be met by consuming a varied diet
    • Recommendations apply to average daily intakes
    • Each DRI category serves a unique purpose
  • 29. Comparing Nutrient Recommendations
    • U.S. & Canada: DRI Committee
    • International: FAO and WHO
  • 30. Nutrition Assessment
    • Malnutrition
      • Undernutrition vs. overnutrition
  • 31. Nutrition Assessment of Individuals
    • Historical information
    • Anthropometric data
    • Physical examination
    • Laboratory tests
    Copyright 2005 Wadsworth Group, a division of Thomson Learning
  • 32. Nutrition Assessment of Individuals
    • Primary deficiency vs. secondary deficiency
    • Overt symptoms
    • Subclinical deficiency
      • Covert symptoms
  • 33.  
  • 34. Nutrition Assessment of Populations
    • National nutrition surveys
    • National health goals
      • Healthy People 2000
      • Healthy People 2010
  • 35. Risk Factors for Chronic Diseases
    • Risk factors persists
    • Risk factors cluster
    • Risk factors in perspective
  • 36. Nutrition Information and Misinformation
    • Not everything on the Internet is true!!
      • Determination of the reliability of a website
    • Not everything on the news is accurately reported!!
  • 37. Nutrition Information and Misinformation
    • American Dietetic Association (ADA)
    • Registered dietitian (RD)
    • Dietetic technician, registered (DTR)
  • 38. Nutrition Information and Misinformation
    • Finding credible information
      • Government health agencies
      • Volunteer health agencies reputable consumer groups
      • Reputable consumer groups
  • 39. Nutrition Information and Misinformation
    • Finding credible information
      • Professional health organizations
      • Professional journals
  • 40. Questions or Thoughts
    • If you have any questions please feel free to post them in the Discussion Forum or e-mail your instructor