Recommended
More Related Content
What's hot
What's hot (20)
Similar to Chapter 1 Nutrition
Similar to Chapter 1 Nutrition (20)
More from Ronaldo Paulino
Recently uploaded
Recently uploaded (20)
Chapter 1 Nutrition
- 1. Add book cover image Chapter 1 Overview of Nutrition and Health Nutrition for Health and Health Care (4th Ed.) Whitney, DeBruyne, Pinna, Rolfes
- 2. Add book cover image 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
- 3. Add book cover image Lifestyle Choices Healthy lifestyle choices promote health Poor lifestyle choices increase risk of disease Healthy nutrition is necessary for wellness
- 4. Add book cover image Food Choices Healthy food choices do not ensure health and a long life People often choose foods based on factors other than health
- 5. Add book cover image How Do People Choose Food? Preferences Habit Associations Ethnic Heritage & Tradition Values Social Interaction Emotional State Availability, Convenience, Economy Age Occupation Body Weight & Image Medical Conditions Health & Nutrition
- 7. Add book cover image Functional Foods Provide benefits beyond their nutrient contributions May include Whole foods Fortified foods Modified foods
- 8. Add book cover image Nutrients Substances obtained from food Used to provide energy & structure Serve as regulating agents Promote growth, maintenance, & repair May also reduce risk of disease
- 9. Add book cover 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
- 11. Add book cover image 6 Classes of Nutrients Carbohydrate Fats Protein Vitamins Minerals Water
- 12. Add book cover image Carbohydrates, Fats, Protein Are organic (contain carbon) Called the energy-yielding nutrients Major fuels Carbohydrates Fats Protein contributes when other fuels are not available
- 13. Add book cover image 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
- 14. Add book cover image kCalories: Measure of Energy Carbohydrates: 4 kcalories per gram Protein: 4 kcalories per gram Fats: 9 kcalories per gram
- 15. Add book cover image 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
- 16. Add book cover image 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
- 17. Add book cover image Alcohol Is not a nutrient Contains 7 kcalories per gram Kcalories from alcohol can cause weight gain
- 18. Add book cover image 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
- 19. Add book cover image Dietary Reference Intakes Setting nutrient recommendations: RDA & AI Facilitating nutrition research & policy: EAR Establishing safety guidelines: UL
- 20. Add book cover image 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
- 21. Add book cover image 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
- 23. Add book cover image 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
- 24. Add book cover image Acceptable Macronutrient Distribution Ranges (AMDR) Carbohydrates = 45-65% daily kcalories Fat = 20-35% daily kcalories Protein = 10-35% daily kcalories
- 25. Add book cover image 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
- 26. Add book cover image Healthy People National public health initiative Identifies the most significant preventive threats to health Focuses efforts to eliminate threats
- 29. Add book cover image Dietary Ideals Adequacy Kcalorie control Balance Nutrient density Moderation Variety 90% of the daily diet should be comprised of nutrient rich plant foods
- 32. Add book cover image 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
- 33. Add book cover image 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
- 34. Add book cover image 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
- 36. Add book cover image 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
- 37. Add book cover image 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
- 38. Add book cover image USDA Food Guide Groups 1. Fruits 2. Vegetables 3. Grains 4. Meat, poultry, fish, legumes, eggs, & nuts 5. Milk, yogurt, & cheese
- 40. Add book cover image 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
- 42. Add book cover image 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
- 44. Add book cover 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
- 46. Add book cover image 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
- 47. Add book cover image 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
- 48. Add book cover image Vegetarian Food Guide Relies mainly on plant foods Some diets include: Eggs Milk products Both Select meat alternatives Legumes Seeds Nuts Tofu Eggs
- 49. Add book cover image ‘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
- 52. Add book cover 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
- 53. Add book cover image 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
- 55. Add book cover image 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
- 58. Add book cover image 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
- 59. Add book cover image 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
- 60. Add book cover image 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
- 61. Add book cover image 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”
- 69. Add book cover image 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
- 70. Add book cover image 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
- 72. Add book cover image 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
- 73. Add book cover image Other Nutrition Team Members Nurses Physicians Physical therapists Social workers
- 74. Add book cover image 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