FOOD, NUTRITION & CULTURE ‘ Feeding oneself and one’s offspring is the first concern of all living creatures’

WHY IS THE ACQUISITION OF FOOD SO IMPORTANT? Question answered by the old adage ‘ We are what we eat .’ All living creatures need to ‘take in nutrients to live.’ Nutrition – the science that deals with the body’s ability to transform nutrients found in FOOD into FUEL & FLESH . Calories Muscle & Tissue

Question answered by the old adage ‘ We are what we eat .’

All living creatures need to ‘take in nutrients to live.’

Nutrition – the science that deals with the body’s ability to transform nutrients found in FOOD into FUEL & FLESH .

PERSPECTIVES ON NUTRITION To scientists , nutrition is the study of: The nutrients found in foods The body’s handling of nutrients to maintain health Nutrients (some of which provide energy for processes in the body) are substances that can promote: Growth Maintenance Repair For many, nutrition is all about losing weight!

To scientists , nutrition is the study of:

The nutrients found in foods

The body’s handling of nutrients to maintain health

Nutrients (some of which provide energy for processes in the body) are substances that can promote:

Growth

Maintenance

Repair

WHAT IS FOOD? Food is a conduit for nutrients. It is one central thing about human experience that can open up both our senses and our experiences to our place in the world. – Alice Waters Food is culturally defined, what is considered a food in Culture A is not necessarily a food in Culture B. OCTOPUS MEXICAN FOODS ACKEE AND BREADFRUIT PEARBUSH BUDS

Food is a conduit for nutrients.

It is one central thing about human experience that can open up both our senses and our experiences to our place in the world.

– Alice Waters

THE NUTRIENTS Whereas there are many different foods. There are only six classes of nutrients namely: carbohydrates (CHO) proteins fats vitamins minerals water Usually, more than one class of nutrients is represented in a food (e.g., ( CHO, fats, proteins, water, minerals [e.g., Ca] and vitamins [e.g., Vitamin D] are in milk .

Whereas there are many different foods. There are only six classes of nutrients namely:

carbohydrates (CHO)

proteins

fats

vitamins

minerals

water

Usually, more than one class of nutrients is represented in a food (e.g., ( CHO, fats, proteins, water, minerals [e.g., Ca] and vitamins [e.g., Vitamin D] are in milk .

TYPES OF NUTRIENTS protein Vitamin c Fatty acids Organic (with C- C or C- H bonds) CHO, Proteins Fats Vitamins water Sodium and Chlorine ions Inorganic Water Minerals .

Organic

(with C- C or C- H bonds)

CHO,

Proteins

Fats

Vitamins

Inorganic

Water

Minerals .

ENERGY YIELDING NUTRIENTS Carbohydrates glucose, (preferred energy source) fructose and galactose Fats fatty acids and glycerol Proteins amino acids

Carbohydrates

glucose, (preferred energy source) fructose and galactose

Fats

fatty acids and glycerol

Proteins

amino acids

Vitamins - only organic nutrient that does not supply energy but is needed to get energy from foods. Essential nutrient - body cannot make enough of and must get from food. Some dietary and lifestyle practices (smoking, inactivity, drinking alcohol) are risk factors for many health conditions. Substances (non-nutrients) in foods are phytochemicals that give foods the characteristic taste and smell. MORE FOOD RELATED FACTS ….

Vitamins - only organic nutrient that does not supply energy but is needed to get energy from foods.

Essential nutrient - body cannot make enough of and must get from food.

Some dietary and lifestyle practices (smoking, inactivity, drinking alcohol) are risk factors for many health conditions.

Substances (non-nutrients) in foods are phytochemicals that give foods the characteristic taste and smell.

FOOD CHOICES Advertising Availability Convenience Economy Comfort Ethnicity Habit Personal Preference Positive Associations Geographical location Social Pressure Values and beliefs Body weight Select foods to provide adequate amounts of nutrients and energy! When humans eat, foremost in their minds is that they are consuming foods, not nutrients! The following influence food choices: Nutritional Value pizza

Advertising

Availability

Convenience

Economy

Comfort

Ethnicity

Habit

Personal Preference

Positive Associations

Geographical location

Social Pressure

Values and beliefs

Body weight

Select foods to provide adequate amounts of nutrients and energy!

When humans eat, foremost in their minds is that they are consuming foods, not nutrients!

The following influence food choices:

Nutritional Value

CHALLENGE OF CHANGING FOOD HABITS Food is about more than feeding the body. It is embedded in family life, culture and religious ritual. Food has always been the most direct, intimate tie to a nurturing earth and a primary means of bonding with each other. Food has helped us to know where and who we are.

Food is about more than feeding the body. It is embedded in family life, culture and religious ritual.

Food has always been the most direct, intimate tie to a nurturing earth and a primary means of bonding with each other.

Food has helped us to know where and who we are.

Digestion – process of breaking food into small substances to be absorbed by the body and subsequently used for fuel, growth, maintenance and repair. RELEASING NUTRIENTS FROM FOOD Simple (e.g., phagocytosis- engulf and form food vacuoles in which food is broken down in the unicellular amoeba). Complex (e.g., cooking and chewing food before introducing it to the sophisticated multi-organ, digestive system in multi-cellular humans).

Digestion – process of breaking food into small substances to be absorbed by the body and subsequently used for fuel, growth, maintenance and repair.

PRODUCTS OF DIGESTION (Energy Nutrients) Gastro- intestinal System CHO FATS PROTEINS GLUCOSE FRUCTOSE GALACTOSE FATTY ACIDS GLYCEROL AMINO ACIDS

Food energy measured in calories . A calorie is not a component of food . 1g fat = 9 calories 1g CHO = 4 calories 1g protein = 4 calories 1 g alcohol = 7 calories (alcohol is not a nutrient) MEASURING FOOD ENERGY

Food energy measured in calories .

A calorie is not a component of food .

1g fat = 9 calories

1g protein = 4 calories

1 g alcohol = 7 calories

(alcohol is not a nutrient)

Plants store energy as starch. Humans eat plants and other animals that have also eaten plants. ENERGY Plants use the sun’s energy to combine carbondioxide and water to form glucose and oxygen. 6H 2 O + 6CO 2 = C 6 H 12 O 6 + 6O 2

Plants store energy as starch.

Humans eat plants and other animals that have also eaten plants.

Plants use the sun’s energy to combine carbondioxide and water to form glucose and oxygen.

The Cycle of life begins with the sun! The Energy Cycle

THE ABC… OF A NUTRITIOUS DIET Adequacy Balance Calorie control Moderation Nutrient Density Variety

Adequacy

Balance

Calorie control

Moderation

Nutrient Density

Variety

DIETARY GUIDELINES I am inebriated! Not to be emulated!

NUTRITION AND HEALTH Health professionals agree that the overall composition of the diet has an important effect on health. Eating too much fat, sat. fat and cholesterol and not eating enough vegetables, fruits, and fiber has been linked to an increase in heart disease and other cancers. The federal government constantly revises its official U.S. Dietary Guidelines for Americans to help consumers choose a healthy diet. These guidelines make Recommendations for Americans 2 years of age and older.

Health professionals agree that the overall composition of the diet has an important effect on health.

Eating too much fat, sat. fat and cholesterol and not eating enough vegetables, fruits, and fiber has been linked to an increase in heart disease and other cancers.

The federal government constantly revises its official U.S. Dietary Guidelines for Americans to help consumers choose a healthy diet.

These guidelines make Recommendations for Americans 2 years of age and older.

NUTRITION GOALS Disease Related Reduce coronary heart disease Reduce cancer deaths Decrease incidence of diabetes Reduce prevalence of osteoporosis and Reduce dental caries

Disease Related

Reduce coronary heart disease

Reduce cancer deaths

Decrease incidence of diabetes

Reduce prevalence of osteoporosis and

Reduce dental caries

HOW MUCH FOOD DO WE NEED? RDA (recommended dietary allowances) Primary nutrient intake standards for US for many years. DRI (dietary reference intake) Recently replaced RDA as primary standards Expands on RDAs

RDA (recommended dietary allowances)

Primary nutrient intake standards for US for many years.

DRI (dietary reference intake)

Recently replaced RDA as primary standards

Expands on RDAs

DRI GROUPS (dietary reference intake) Recommendations made for various age and gender groups as follows: Men Women Pregnant and lactating women Children Teens Elderly

Recommendations made for various age and gender groups as follows:

Men

Women

Pregnant and lactating women

Children

Teens

Elderly

MEAL PLANNING GUIDES Food group plan Exchange system Daily Food Guide (Food Pyramid)

Food group plan

Exchange system

Daily Food Guide

(Food Pyramid)

EXCHANGE SYSTEM Originally developed for diabetics Lists of foods that can be exchanged Food values are approximations User makes an educated approximation = =

Originally developed for diabetics

Lists of foods that can be exchanged

Food values are approximations

User makes an educated approximation

Let the Pyramid guide your food choices. Choose a variety of grains daily, especially whole grains. Choose a variety of fruits and vegetables daily. Keep food safe to eat! CHOOSING FOODS ………

Let the Pyramid guide your food choices.

Choose a variety of grains daily, especially whole grains.

Choose a variety of fruits and vegetables daily.

Keep food safe to eat!

FOOD LABELS Food labels provide the following information: Common name of product. Name and address of manufacturer, packer or distributor. Net contents (wt, measure or count). Nutrient content of product Serving size Servings per container Calories/calories from fat Nutrient amounts and percentages of Daily Values Daily values and calories/gram reminder Ingredients

Food labels provide the following information:

Common name of product.

Name and address of manufacturer, packer or distributor.

Net contents (wt, measure or count).

Nutrient content of product

Serving size

Servings per container

Calories/calories from fat

Nutrient amounts and percentages of Daily Values

Daily values and calories/gram reminder

Ingredients

CHECK THE FOOD LABEL BEFORE YOU BUY Food labels have several parts: Front panel, Added nutrients (e.g., “enriched grain/pasta” means thiamin, riboflavin, niacin, iron, and folic acid have been added. Nutrition Facts, Ingredients list, What’s in the food including e.g., added fats, or sugars. Ingredients listed in descending order by weight.

Food labels have several parts:

Front panel,

Added nutrients (e.g., “enriched grain/pasta” means thiamin, riboflavin, niacin, iron, and folic acid have been added.

Nutrition Facts,

Ingredients list,

What’s in the food including e.g., added fats, or sugars.

Ingredients listed in descending order by weight.

USING THE NUTRITION FACTS Look at the % Daily Value (%DV) column to see whether a food is high or low in saturated fat, cholesterol, sodium. If you want to consume more of a nutrient (e.g., Calcium), choose foods with a higher %DV. Foods with 5%DV or less contribute a small amount of that nutrient. Those with 20% or more contribute a large amount. Nutrition Facts serving sizes may differ from Food Guide Pyramid (e.g., 2 ozs of dry macaroni yields about 1 cup cooked, or two [½ cup] Pyramid servings).

Look at the % Daily Value (%DV) column to see whether a food is high or low in saturated fat, cholesterol, sodium.

If you want to consume more of a nutrient (e.g., Calcium), choose foods with a higher %DV.

Foods with 5%DV or less contribute a small amount of that nutrient. Those with 20% or more contribute a large amount.

Nutrition Facts serving sizes may differ from Food Guide Pyramid (e.g., 2 ozs of dry macaroni yields about 1 cup cooked, or two [½ cup] Pyramid servings).

HELPFUL HINTS Use the Food Guide Pyramid to help select healthy foods. Eat a variety of plant foods, including whole grains, fruits, and vegetables. Eat some low-fat dairy products and low- fat foods from the meat and beans group. Enjoy fats and sweets occasionally.

Use the Food Guide Pyramid to help select healthy foods.

Eat a variety of plant foods, including whole grains, fruits, and vegetables.

Eat some low-fat dairy products and low- fat foods from the meat and beans group.

Enjoy fats and sweets occasionally.

DIETARY ASSESSMENT The following dietary assessment methods are used: 24-Hour recall Food Record/Diary Food Frequency Questionnaire

The following dietary assessment methods are used:

24-Hour recall

Food Record/Diary

Food Frequency Questionnaire

KEEPING TRACK……… Food Record Do the following: Record everything you eat and drink for 3 consecutive days Amount (ozs, g) Time eaten Mood before and after each meal Note other things you did that same day Chicken Bread

Food Record

Do the following:

Record everything you

eat and drink for 3

consecutive days

Amount (ozs, g)

Time eaten

Mood before and after each meal

Note other things you did that same day

QUIZ How many calories does this meal of 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol? a. 160 b. 345 c. 560 d. 755 The Exchange System of meal planning was originally developed for people with terminal diseases. diabetes. c. cardiovascular disease. d. life- threatening obesity. Gram for gram, which of the following provides the most energy? a. fats b. alcohol c. proteins d. carbohydrates Teacher’s Pet

The Exchange System of meal planning was originally developed for people with

terminal diseases.

diabetes.

c. cardiovascular disease.

d. life- threatening obesity.

Assignment : Check the RDA (recommended dietary allowances) in your country, if any. A+

REFERENCES Whitney E, Rolfes S. Understanding Nutrition. 7 th ed. New York: West Publishing Company; 1996. Lapp é F, Lapp é A. Hopes Edge: The Diet of a Small Planet . New York: Jeremy P. Tarcher/Putman, 2002. Google Image Search. Available at: http:// www.google.com . Accessed June 2004.

Whitney E, Rolfes S. Understanding Nutrition. 7 th ed. New York: West Publishing Company; 1996.

Lapp é F, Lapp é A. Hopes Edge: The Diet of a Small Planet . New York: Jeremy P. Tarcher/Putman, 2002.

Google Image Search. Available at: http:// www.google.com . Accessed June 2004.