Nutrition Chapter1

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Fourth Canadian Edition
Chapter 1
Nutrition: Linking
Food and Health
Copyright © 2022 Pearson Canada Inc.

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What Is Nutrition?
• Nutrition: the study id how food nourishes
body and influences health
– How we Consume, digest, absorb, store
and use chemicals in food
• Nutrition research focuses on supporting
health and preventing and/or treating
chronic diseases

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• Nutrition involves study of the following:
– Food consumption digestion absorption
– Foods storage in the body
– Factors that influence eating
– Recommended amounts of types o food
– food safety
– The global food supply

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Nutrition Supports Health & Wellness
• Wellness:
– A multidimensional, active process by
which people make choices to enhance
their lives
– Physical heath, emotional social
occupational and spiritual health (can
affet one another)

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A Nutritious Diet Reduces the Risk
for Disease
• Nutrition plays a role in development of
disease
• Nutrient deficiency diesease
• Diseases associated with poor nutrition
• Overnutrition associated with heart disease,
stroke,

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What Are Nutrients?
• Nutrients: chemicals in foods that are critical to
human growth and function
• There are six groups of essential nutrients found in
foods:
1. Carbohydrates
2. Vitamin s
3. Fats and Oils( Lipids)
4. Minerals
5. Proteins
6. Water

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Nutrients – cont’d
• Macronutrients: nutrients required in
relativelt large amounts
– Provide energy (calories) for cellular
process
– Carb, fats, and oil and proteins
• Micronutrients: nutrients required in smaller
amounts
– Vitamin and minerals

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Energy
• The capacity to do work: Ep, Ek
• Calorie (Cal) or kilocalorie (kcal) – amount of
energy required to raise the temperature of 1 kg
of water by 1 °C
• CHO & proteins: provide 4 cal per gram
• Lipids: Provide 9 cal per gram

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Carbohydrates (CHO)
• Sources:

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Fats
• Included:

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Proteins
• Sources:
• Meat & dairy products
• Vegetables, whole grains, seeds, nuts and legumes

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Micronutrients
• Vitamins and minerals

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Vitamins: organic molecules that assist
in regulating body processes
Type Names Features
Fat soluble
vitamins
A, D, E, K Soluble in fat
Stored in the body
Toxicity can occur from consuming
excess amounts
Water
soluble
vitamins
C, B-vitamins Soluble in water
Not stored to in the body
Excess excreted in urine
Toxicity generally only occurs as a
result of vitamin supplementation

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Minerals
• Important for:

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Type Names Features
Major minerals Calcium, phosphorus,
sodium, potassium,
chloride, magnesium,
sulfur
Needed in amounts greater
than 100 mg/day
Amount present in the human
body is greater than 5 g
Trace minerals Iron, zinc, copper,
manganese, fluoride,
chromium, molybdenum,
selenium, iodine
Needed in amounts less than
100 mg/day
Amount present in the human
body is less than 5 g

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Water
Supports all body functions
• Inorganic nutrient that is vital for health, survival. Infant more than 70%
older ppl 50% found inside and outside of everycell of body
• Lube for the eyes: tears
• Water is involved in many bodily processes:
– Fluid balance
– Nutrient and waste transport
– Nerve impulse
– Muscle contractions
– Body temperature
This Photo by Unknown Author
is licensed under CC BY

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How Much of Each Nutrient Do Most
People Need?
• Standards of recommendations used in Canada
and the United States
• Dietary Reference Intakes (DRIs) identify the
– Amount if a nutrient needed to prevnt defiency
disease in healthy people
– “ “ that may reduce the risk od chronic disease
– Upper leavel of safety for nutrient intake ( toxicity
level)

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4 values make up DRIs
• EAR – Estimated Average Requirement
• RDA – Recommended Dietary Allowance
• AI – Adequate Intake
• UL – Tolerable Upper Intake Level

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Figure 1.4 Dietary Reference Intakes (DRIs)

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Estimated Energy Requirement (EER)
• Average dietary energy intake predicted to
maintain energy balance in a healthy adult
• Takes into account:
– Age (metabolism doesn’t slow down) less cal
– Gender (males have more muscle mass= test
(muscle mass and hormone level)
– Height
– Weight
– Level of physical activity

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Acceptable Macronutrient Distribution
Ranges (AMDR)
• Range of intakes for a particular energy source
• Associated with reduced risk of chronic disease
• Still provides adequate intake of essential nutrients
• CHO 45-65%
• Fat 20-35%
• Proteins 10-35%
• Note: this is for adults

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Figure 1.4 Dietary Reference Intakes (DRIs)

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Research
• Scientific Method:
– Observe the world around them (
– Hypothesis
– Experiment
– Data collection and analysis
– Reject or modify the hypothesis

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Research – cont’d
• Must consider:
– Sample size (the number ofpeople )
– Control group (the group that didn’t get tested on so that
they can see what changes)
– Control of variables
– Repeatability
– A theory is developed after extensive research

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How Can You Use Your Knowledge of
Research to Evaluate Nutrition Claims?
Watch for conflict of interest and bias
• Who is reporting the information?
– What are their credentials?
– Are they receiving payment or other
perks from conducing the study?
• Who conducted the research and who paid
for it?
– Is there a conflict of interest?

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How Can You Use Your Knowledge of
Research to Evaluate Nutrition Claims?
• Is the report based on reputable research studies?
– Was there a control and an experimental group?
– Was the sample size large enough?
– Was a placebo (sugar pill) effectively
administered?
– Was it a double-blind study? (researchers don’t
know what participants getting)
• Is the report based on testimonials?
• Are the claims too good to be true?

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Which Sources of Nutrition Advice Are
Trustworthy?
Trustworthy experts are educated and credentialed
• Registered dietitian (RD) from Dietitians of Canada
– Nutritionist with credentials (term nutritionist is not a
regulated title, except in Alberta, Quebec, Nova
Scotia)
– Alberta nutrition counselor (no)
• Professional with advanced degree(s) in nutrition
(MS, MA, or PhD in nutrition) or Physician with
appropriate expertise in nutrition

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Nutrigenomics
The foods we eat can influence gene
expression
• Nutrigenomics: interaction among genes,
the environment and nutrition
– The genetic experssions is influenced by diet, body eright,
and other factors
– Influence how the Genes are expressed

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How Does Diet Affect Our Microbiome?
• The human microbiome is the set of genes
belonging to microorganisms that inhabit the
human body
• Some functions of the microbiome:
– Repace worn out tissue of the intestion e
– Produce essential vitamins
– Protect against infection= help immune system
– Produce anti inflammatory chemicals

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Probiotics & Prebiotics
• Probiotics:
Food and supply that contain live microorganisms
that benefit health
Pills, Yogurt, Fermented food
• Prebiotics: non digestible food ingredient s that support growth
and activity of antibiotics
Inulin, high in fibre has Inulin

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Phytochemicals
• Chemicals found in plants
• Naturally occurring compounds that protect plants
from pests, UV radiation
• Benefits:
– Reduction inflammation
– Protect against unhealthful blood cholesterol levels
(animal product=disease)
– Imped the initiation and progression of cancer (any cell
that isn’t doing what it is supposed to-cancer)
– Enhancement of the immune system

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Phytochemicals – cont’d
• Carotenoids: found in foods such as red, orange, deep
green vegetables and fruits
• Flavonoids: found in foods such as berries, black and
green tea, chocolate, purple grapes and juice
• Phenolic acids: found in foods such as coffee, beans,
fruit, potatoes, mustard, oats, soy
• Phytoestrogens: found in foods such as soybeans and
soy products, flaxseed, whole grain
• Organosulfur compounds: found in foods such as garlic,
leeks, onions, chives, cruciferous vegetables (helps wit
cardiovascular health)

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Nutrition Concepts
1. Food is the basic need of humans (food security vs food insecurity-
adequate vitamins and fiber, influences what we choose to eat)
2. Food provides energy, nutrients and other substances needed for
growth and repair
3. Health problem related to nutrition originated in the cell
4. Poor nutrition can result from both inadequate & excessive levels of
nutrients
5. Humans have adaptive mechanisms for managing changes in nutrient
intake ( iron stores are low absorb more iron, calcium absorbed more
by pregnant women)
6. Malnutrition can result from poor diet and from disease states, genetic
factors or a combination (small int absorb the nutrients)

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1. Some groups od people are at high risk of being inadequately
nourished than others (adolescents, need nutrients, pregnancy,
menopause)
2. Poor nutrition can influence the development of chronic.
3. Healthy diet is balances, moderate and varied
4. A food is inherently “bad’

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