3. FON 241 Principles of Human
How is your food intake
influenced?
• Emotion
• Personal Preference
• Habit
• Ethnic Heritage
• Social gatherings
• Convenience
• Body weight and image
• Medical reasons
• Nutrition
• Others…….
4. FON 241 Principles of Human
Carbohydrate Vitamins
Fat Minerals
Protein Water
5. FON 241 Principles of Human
The Two Classes of
Nutrients
1. Energy Yielding:
Carbohydrate, Fat, Protein
2. Non-energy Yielding:
Vitamins, Minerals, Water
6. FON 241 Principles of Human
Body Composition of Healthy-Weight Men and Women
Carbohydrates
Proteins
Vitamins
Minerals
Carbohydrates
Proteins
Vitamins
Minerals
Water
Fat
Water
Fat
7. FON 241 Principles of Human
Energy Yielding Nutrients:
Nutrient Energy
Carbohydrate 4kcal/g
Protein 4kcal/g
Fat 9kcal/g
Alcohol (Non-nutrient) 7kcal/g
9. FON 241 Principles of Human
Energy, defined:
• Calorie- a unit of energy that food
provides the body.
• 1 calorie is the amount of energy
required to raise the temperature of
1g water by 1o
C.
• 1 kilocalorie (kcal) = 1000 calories
10. FON 241 Principles of Human
Figure 1-2
Page 10
Energy Density of Two Breakfast Options Compared
LOWER ENERGY DENSITY HIGHER ENERGY DENSITY
This 450-gram breakfast delivers 500
kcalories, for an energy density of 1.1
(500 kcal ÷ 450 g 1.1 = kcal/g).
This 144-gram breakfast also delivers
500 kcalories, for an energy density of 3.5
(500 kcal ÷144 g = 3.5 kcal/g).
11. FON 241 Principles of Human
Nutrition Research
• The Scientific Method
–Hypothesis vs. Theory
–Experimental group vs.
control group
–Randomization
–Sample size
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
12. FON 241 Principles of HumanCopyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
13. FON 241 Principles of Human
Nutrition Research
• The Scientific Method
Epidemiological studies
Determine factors in a population
Laboratory-based studies
Conducted in test-tubes or on animals
Human intervention or clinical
trials
• Involve human beings who follow a
specific regimen
14. FON 241 Principles of HumanCopyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
15. FON 241 Principles of Human
Nutrition Research
• The Scientific Method
–Placebo effect
•Blind experiment
–Participants do not know which group
they are part of.
•Double-blind experiment
–Both the participants and the
researcher do not know which group is
the experimental and which is the
control.
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
16. FON 241 Principles of Human
Nutrition Research
• The Scientific Method
–Correlations and causes
•Positive correlation vs.
negative correlation
•Replication
–Peer review
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
17. FON 241 Principles of Human
Nutrition Research
• Research Vs. Rumors
–Scientific validity
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
18. FON 241 Principles of Human
How much do I need?
The Daily Reference Intakes
• Information gathered from expert
scientists who studied nutrient
needs.
• Needs are set high above the
recommended range to meet the
needs of most healthy people.
• Recommendations are made based
on scientific research.
19. FON 241 Principles of Human
Dietary Reference Intakes
Include the Following:
1. Estimated Average
Requirements
2. Recommended
Dietary Allowances
3. Adequate Intakes
4. Tolerable Upper
Level Intake Levels
20. FON 241 Principles of Human
DRI
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
21. FON 241 Principles of Human
DRI
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
22. FON 241 Principles of Human
Why is intake important?
1. Meet nutritional needs.
2. Avoid nutrient deficiencies.
3. Prevent nutrient toxicity.
23. FON 241 Principles of Human
Energy
Recommendations
• Estimated Energy Requirement
• Acceptable Macronutrient
Distribution Ranges
–Carbohydrate: 45% - 65%
–Fat: 20% - 35%
–Protein: 10% - 35%
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
24. FON 241 Principles of HumanCopyright 2005 Wadsworth Group, a division of Thomson Learning
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Energy
Recommendations
27. FON 241 Principles of Human
Malnutrition:
• Symptoms are similar
to those of other diseases
(diarrhea, skin rashes,
pain)
• Easy to misdiagnose
• A result of poor nutrition
28. FON 241 Principles of Human
Overnutrition:
• An excess of energy
intake
• May lead to obesity,
putting the person
at risk for chronic
diseases.
29. FON 241 Principles of Human
Undernutrition:
• A deficiency of
energy
• Extreme thinness,
loss in muscle
tissue, prone to
infection or
disease.
30. FON 241 Principles of Human
Nutrition Research
Why all the Confusion??
• What information should I
believe?
• Who is telling the truth?
• Why is there so much
controversy?
32. FON 241 Principles of Human
Figure H1-1
Page 35
Sources of Reliable Nutrition Information
Journals
Websites
Reviews
Indexes
33. FON 241 Principles of Human
Registered Dietitians
• Undergraduate degrees in Human
Nutrition, Dietetics or related field.
• Must complete an America Dietetic
Association approved one-year clinical
internship.
• Must pass a national registration exam in
nutrition and maintain continuing
education to keep credential (R.D.)
• Registered Dietitians are the Nutrition
Experts.
34. FON 241 Principles of Human
Fake Credentials??
• Nutrimedicine
• Nutritionist
• Board Certified Clinical
Nutritionist
35. FON 241 Principles of Human
Red Flags of Nutrition Quackery
Time tested
Such findings would be widely
publicized and accepted by
health professionals.
Quick and
easy fixes
Even proven
treatments
take time to
be effective.
One product does it all
No one product can possibly
treat such a diverse array of
conditions.
Natural
Natural is not
necessarily better
or safer; any
product that is
strong enough
to be effective is
strong enough
to cause
side effects.
Satisfaction
guaranteed
Marketers may make
generous promises, but
consumers won’t be
able to collect on them.
Paranoid
accusations
And this product’s
company doesn’t
want money?
At least the drug
company has
scientific research
proving the safety
and effectiveness
of its products.
Personal
testimonials
Hearsay is the
weakest form of
evidence.
Meaningless
medical jargon
Phony terms hide
the lack of scientific
proof.
36. FON 241 Principles of Human
Ask Yourself…..
• Is this person qualified to be giving
nutrition information or advice?
• What is his/her level of education
• Be cautious and always seek the
advice of a Registered Dietitian.
38. FON 241 Principles of Human
Self check:
1. What are the 6 nutrients?
2. Which nutrients yield energy?
3. Which nutrients do NOT yield
energy?
39. FON 241 Principles of Human
Self check:
1. How many calories are
obtained from the following
nutrients?
Carbohydrate Vitamins
Protein Minerals
Fat Water
40. FON 241 Principles of Human
Self check:
Give an example of each of the
following:
• Malnutrition
• Overnutrition
• Undernutrition
41. FON 241 Principles of Human
Self check:
1. How do you find credible
nutrition information?
2. What is the difference
between a nutritionist and a
registered dietitian?
Editor's Notes
What does nutrition mean to you?
I want you to take out a sheet of paper and answer this question. The entire semester, we will be discussing the many aspects of nutrition, so I want you to think about your lives and what role nutrition has played up until now.. And then think… how will nutrition play a role in my future.. Families future??
What comes to mind right away when you hear this word?
Some of you may think of favorite foods, others may think of occasions or activities, effects on the body and health.
Now that you’re thinking of nutrition in a broader spectrum, lets explore it further…
Right away, you may recall what drives your food intake.
This changes throughout your lifecycle.
For all of us in infancy and early childhood, we were not given a choice of food. Food intake was strictly for the purpose of nutrition… breast milk or infant formula provided the nutrients we needed to grow.
Childhood brought on a wider array of foods, yet it began to be driven by preference.
Yet all along the way, ethnic heritage had an influence over the foods we chose or had to choose from.
As we get older, convenience food decisions became more evident: whether for cost or availability.
Emotion and body image are common influencers that take shape in teens and more often in women.
What about the rest?
A trend in the food industry is to encourage intake of functional foods… foods that serve a purpose other than to nourish our bodies. These functional foods have food ingredients that physiologically benefit the human body. For example they may promote health, prevent disease or both. This is not necessarily a new concept:
Examples of this include: yogurt- active cultures of bacteria; vitamin D added to milk; calcium added to orange juice.
Energy yielding nutrients provide our bodies with energy in the form of calories, while the non-energy yielding nutrients do not.
Energy yielding nutrients are organic nutrients.
Why? Because they contain the element carbon, as well as hydrogen and oxygen.
Minerals are chemical elements ie: The Periodic Table of the elements. Their identity never changes. Minerals are in a simple form… on a chemical level, all of its atoms are the same.
Vitamins and water are considered to be inorganic nutrients. They do not contain any carbon.
But, as you know, all of their atoms are not made up the same. For example: H2O
What would your body consider to be a non-nutrient?-
pigments, alcohols, additives, fiber, phytochemicals, --- some are neutral to your body, some are helpful (fiber) while others may be harmful.
When foods are broken down, they yield energy to the body. Foods contain CHO’s, protein and fat, so all of these nutrients contribute to the total calories in a food product. You can see how foods with more fat contain higher calories.
This energy is used to fuel the body. All body functions rely on energy, thus nutrients to function. Vitamins and minerals don’t provide calories, but they do play support roles in the body… doing things like aiding chemical reactions or body processes.
Think of this simply: The body will use all of the available energy that you ingest to perform its daily functions. This amount varies from person to person.
So what does the body do with the excess energy?
The body is incredibly efficient… it doesn’t waste a thing! It simply stores the energy for later use in the form of fat. … resulting in weight gain. All nutrients, including the non-nutrient alcohol, may be converted to fat and stored in the body.
The energy yielding nutrients don’t just provide energy, they help rebuild body tissues, muscle, etc.
A good example of this is a growing child. Nutrients are helping the child become healthy and strong as well as providing energy. In adults, nutrients are providing energy and maintaining body functions.
We will talk more about this when we begin to discuss food labels. But, I want to stress the importance of the energy yielding nutrients. Begin learning these numbers….
In food, calories are the energy locked inside three nutrients: Carbohydrate, Fat, Protein.
These nutrients are released from food during digestion, then absorbed into the bloodstream and converted to glucose, or blood sugar.
One kilocalorie is technically 1000 calories, so to make things easier, we use kilocalories as a unit of measure.
This avoids confusion. So, when you hear me talk about calories, I am really meaning kilocalories. And, when you see kcal, you will understand what I mean.
A personal account of an experience or event is an anecdote and is not accepted as reliable scientific information.
Ex: My neighbor used the weight loss shake and she said it made her lose 20 pounds in 1 week.
The DRI committee: made up of expert scientists from the United States and Canada.
Age and gender require different nutrient needs.
Scientists looked at data from many sources to determine the Dietary Reference Intake
What is the requirement for a nutrient? … how much is needed in the diet?
Scientists examined studies and determined an average requirement that the body needs to maintain a specific body function.
The scientists decided what intakes to recommend to everybody. The RDA is base on large amounts of scientific evidence. What allowances should they recommend so that people do not have too much or too little?
Some nutrients do not have enough scientific data to determine an intake requirement. So, the AI reflect the average amount of a nutrient that a group of healthy people consumes.
Beyond this level, the nutrient is highly likely to become toxic. Over-consumption of nutrients could occur in people taking supplements. Some nutrients, such as some vitamins (c ) the body will excrete if they are taken in excess. Others, such as iron and vitamin A become toxic and even life threatening. The body can store these nutrients until toxic levels affect the body.
It seems that the media is constantly reporting information on nutrition… a new diet, a medical procedure, a new supplement, university research finds…
People learn about nutrition daily, but what is accurate and who should you be listening to?
Only scientific research coming from valid scientific institutions such as universities, medical associations,the peer-reviewed journals associated with those associations are valid places to find information.
Information coming from health stores, gyms, fitness magazines and even sometimes the main-stream press should be listened to with caution.
There is a lot of misinformation from non-credible sources. This information shows up online, on TV, on the radio, etc. Most commonly, new products are advertised with testimonials… people saying that it worked for them. That is the first red flag. Though some say they have clinical evidence, the research is usually not valid.
I want you to pay attention throughout the semester to nutrition information that you’re hearing in the media.
Bring some of the information to class, and we will discuss it.
What happens in the media? They are looking for a ear-catching story that will make you tune in to their news program. Most often, they may not report all sides of the story, tending to focus on what just a few people say…
Had the entire story been correctly reported, it may not have been such an interesting story to listen to, after all.
There are several types of research designs that scientists use to research a hypothesis they might have.
What is a hypothesis?,…….. Ask the class.
I am not going to cover this in detail in class, but I want you to read your text… in chapter one. This will show up on your first exam.
RD: Explain…
In some situations, DTR or a dietetic technician assists the RD in clinical and administrative activities.
Chandler-Gilbert and Paradise Valley CCs have a Dietetic Technician Program.
What about fake credentials:
Some people can obtain these “credentials” from short 6 month training courses from a generic university or foundation, when compare to the 4-year degree of Registered Dietitians and the accredited university.
