Chapter 1An Overview of Nutrition       © 2009 Cengage - Wadsworth
Food Choices• Personal preferences for flavors of food are  the main reason people make food choices  and choices can be i...
Food Choices• Food availability, convenience, and the economy  are affecting many food choices in today’s world.• There ar...
The Nutrients• Nutrients in Foods and in the Body   Composition of foods includes the six nutrient    classes of water, c...
© 2009 Cengage - Wadsworth
The Nutrients• Energy-Yielding Nutrients: Carbohydrate,  Fat and Protein   Macro- vs. micronutrients     • Carbohydrate, ...
The Nutrients• Energy-Yielding Nutrients: Carbohydrate, Fat and  Protein    Energy from food differs in energy density.  ...
Lower energy density                        Higher energy densityThis 450-gram breakfast                     This 144-gram...
The Nutrients• Vitamins are organic, essential  nutrients that allow the body to  obtain energy from carbohydrate,  fat, a...
© 2009 Cengage - Wadsworth
The Science of Nutrition• Conducting Research   Nutrition Research tests hypotheses and    develops theories.   Informat...
© 2009 Cengage - Wadsworth
The Science of Nutrition• Conducting Research   Controls     • Subjects are divided into two groups. The experimental    ...
The Science of Nutrition• Analyzing Research Findings   Correlations and causes in experiments    involve studying variab...
The Science of Nutrition• Publishing Research  A peer review process is used to   evaluate the procedures used and the   ...
The Dietary Reference       Intakes (DRI)• Establishing Nutrient Recommendations   Estimated Average Requirement (EAR) de...
© 2009 Cengage - Wadsworth
© 2009 Cengage - Wadsworth
The Dietary Reference       Intakes (DRI)• Establishing Energy Recommendations   Estimated Energy Requirement (EER)    re...
The Dietary Reference       Intakes (DRI)• Using Nutrient Recommendations  Apply to healthy people  Recommendations are ...
The Dietary Reference       Intakes (DRI)• Comparing Nutrient  Recommendations  Food and Agricultural Organization   (FAO...
Nutrition Assessment• Nutrition Assessment of Individuals -  evaluates the many factors that influence  or reflect nutriti...
© 2009 Cengage - Wadsworth
Nutrition Assessment• Nutrition Assessment of Individuals   Stages in Nutrient Deficiency (example is    given for iron) ...
© 2009 Cengage - Wadsworth
Nutrition Assessment• Nutritional Assessment of Populations  National Nutrition Surveys    • National Nutrition Monitorin...
Nutrition Assessment• Nutrition Assessment of Populations   National Health Goals     • Healthy People is a national publ...
Diet and Health• Chronic Diseases  Research indicates that behavior and   certain conditions are related to   disease.  ...
Diet and Health• Risk Factors for Chronic Diseases  Risk factors persist over time.  Risk factors cluster and focusing o...
Nutrition Information and      Misinformation   On the Net and in the News           © 2009 Cengage - Wadsworth
Nutrition Information &       Misinformation• Nutrition on the Net (Internet, World Wide  Web, www, cyberspace, websites) ...
© 2009 Cengage - Wadsworth
Nutrition Information &       Misinformation• Identifying Nutrition Experts   Consumers listen to many people except    d...
Nutrition Information &       Misinformation• Identifying Nutrition Experts   Registered Dietitians (RD)     • Maintain u...
Nutrition Information &      Misinformation• Identifying Fake Credentials  Look for a degree from an accredited   college...
Nutrition Information &       Misinformation• Red Flags of Nutritional Quackery   Nutritional misinformation can be ident...
© 2009 Cengage - Wadsworth
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Chapter 1 NUTR

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Chapter 1 NUTR

  1. 1. Chapter 1An Overview of Nutrition © 2009 Cengage - Wadsworth
  2. 2. Food Choices• Personal preferences for flavors of food are the main reason people make food choices and choices can be influenced by genetics.• Habits are comforting and food choices are often just a habit.• Ethnic heritage or traditions are strong influences on eating.• Social interactions such as special events, customs, and holidays are shared by groups of people. Food is often involved. © 2009 Cengage - Wadsworth
  3. 3. Food Choices• Food availability, convenience, and the economy are affecting many food choices in today’s world.• There are many positive and negative associations with food that affect what food is chosen to eat.• Eating for emotional comfort can be the result of changes in brain chemistry that occur when foods are consumed. While this may be appropriate at times, it can lead to overeating.• Values such as religious beliefs, political views, or environmental concerns may affect food choices.• Body weight and image can affect food choices both positively and negatively.• The nutrition and health benefits of functional foods, such as whole, modified, or fortified foods, are becoming more popular. © 2009 Cengage - Wadsworth
  4. 4. The Nutrients• Nutrients in Foods and in the Body  Composition of foods includes the six nutrient classes of water, carbohydrates, lipids, proteins, vitamins and minerals. Foods can also contain nonnutrients and other compounds, such as fibers, phytochemicals, pigments, additives, alcohols and others.  Composition of the human body is made of chemicals similar to food.  Chemical composition of nutrients includes both organic (those that contain carbon) and inorganic (those that do not contain carbon) compounds.  Essential nutrients are those the body cannot make or cannot make in sufficient quantities to meet needs. These are also called indispensable nutrients. © 2009 Cengage - Wadsworth
  5. 5. © 2009 Cengage - Wadsworth
  6. 6. The Nutrients• Energy-Yielding Nutrients: Carbohydrate, Fat and Protein  Macro- vs. micronutrients • Carbohydrate, fat, and protein are macronutrients because the body needs them in large quantities. • Water, vitamins, and minerals do not provide energy and are known as micronutrients because the body needs them in smaller quantities.  Energy is measured in Calories (calories, kilocalories, kcalories, kcal). • Internationally, food energy is measured in joules. © 2009 Cengage - Wadsworth
  7. 7. The Nutrients• Energy-Yielding Nutrients: Carbohydrate, Fat and Protein  Energy from food differs in energy density. Carbohydrate yields 4 kcalories per gram, protein 4 kcalories per gram, and fat 9 kcalories per gram.  Activity in the body is fueled by food as energy is released from bonds within carbohydrate, fat, and protein as they are broken down. The processes by which food is broken down to yield energy are called metabolism.  Excess energy is stored in the body as compounds such as body fat.  Other roles of energy-yielding nutrients include building body tissues and regulating body processes. © 2009 Cengage - Wadsworth
  8. 8. Lower energy density Higher energy densityThis 450-gram breakfast This 144-gram breakfastdelivers 500 kcal, for an energy delivers 500 kcal, for an energydensity of 1.1 density of 3.5(500 kcal/450 g = 1.1 kcal/g) (500 kcal/144 g = 3.5 kcal/g) © 2009 Cengage - Wadsworth
  9. 9. The Nutrients• Vitamins are organic, essential nutrients that allow the body to obtain energy from carbohydrate, fat, and protein.• Minerals are inorganic, essential nutrients that are found in the bones, teeth, and body fluids.• Water is an indispensable and abundant essential nutrient that participates in many life processes. © 2009 Cengage - Wadsworth
  10. 10. © 2009 Cengage - Wadsworth
  11. 11. The Science of Nutrition• Conducting Research  Nutrition Research tests hypotheses and develops theories.  Information based on personal experience is known as an anecdote.  Types of studies • Epidemiological studies include cross-sectional, case-control, and cohort designs. • Laboratory-based studies include animal studies and laboratory-based in vitro studies. • Human intervention or clinical trials © 2009 Cengage - Wadsworth
  12. 12. © 2009 Cengage - Wadsworth
  13. 13. The Science of Nutrition• Conducting Research  Controls • Subjects are divided into two groups. The experimental group receives the treatment being studied and the control group does not receive the treatment. • Randomization is used to randomly assign subjects to the experimental or control group.  Sample sizes must be large to accurately detect differences.  Placebos are used to control the placebo effect with subjects in experiments. Subjects in blind experiments do not know if they are in the experimental or control group.  In double-blind experiments, the researchers and the subjects do not know their groups to prevent researcher bias. © 2009 Cengage - Wadsworth
  14. 14. The Science of Nutrition• Analyzing Research Findings  Correlations and causes in experiments involve studying variables and correlations, or relationships, between variables. • A positive correlation is when the same thing happens to two variables: as one increases the other increases. • A negative correlation if when the opposite things happen to two variables: as one increases the other decreases.  Cautious conclusions must be drawn when examining or generalizing the results of a study. © 2009 Cengage - Wadsworth
  15. 15. The Science of Nutrition• Publishing Research A peer review process is used to evaluate the procedures used and the conclusions drawn from a study. When a study has validity it means that the conclusions were supported by the findings. Replication is used to confirm or disprove findings. © 2009 Cengage - Wadsworth
  16. 16. The Dietary Reference Intakes (DRI)• Establishing Nutrient Recommendations  Estimated Average Requirement (EAR) defines the requirement of a nutrient that supports a specific function in the body for half of the healthy population.  Recommended Dietary Allowances (RDA) use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations. This recommendation considers deficiencies.  Adequate Intakes (AI) reflect the average daily amount of a nutrient without an established RDA that appears to be sufficient.  Tolerable Upper Intake Level (UL) is a maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects. © 2009 Cengage - Wadsworth
  17. 17. © 2009 Cengage - Wadsworth
  18. 18. © 2009 Cengage - Wadsworth
  19. 19. The Dietary Reference Intakes (DRI)• Establishing Energy Recommendations  Estimated Energy Requirement (EER) represents the average daily energy intake to maintain energy balance and good health for population groups.  Acceptable Macronutrient Distribution Range (AMDR) represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease. © 2009 Cengage - Wadsworth
  20. 20. The Dietary Reference Intakes (DRI)• Using Nutrient Recommendations Apply to healthy people Recommendations are not minimum requirements and can be adjusted for individuals by registered dietitians. Achieved by consuming a variety of foods Apply to average daily intakes Each DRI category serves a unique purpose. © 2009 Cengage - Wadsworth
  21. 21. The Dietary Reference Intakes (DRI)• Comparing Nutrient Recommendations Food and Agricultural Organization (FAO) World Health Organization (WHO) © 2009 Cengage - Wadsworth
  22. 22. Nutrition Assessment• Nutrition Assessment of Individuals - evaluates the many factors that influence or reflect nutritional health.  Historical information regarding diet, health status, drug use, and socioeconomic status is gathered.  Anthropometric data measure physical characteristics including height and weight.  Physical examinations require skill and reveal possible nutrition imbalances.  Laboratory tests detect early signs of malnutrition. © 2009 Cengage - Wadsworth
  23. 23. © 2009 Cengage - Wadsworth
  24. 24. Nutrition Assessment• Nutrition Assessment of Individuals  Stages in Nutrient Deficiency (example is given for iron) • Overt is easy to observe • Primary deficiency is inadequate dietary intake • Secondary deficiency is caused by disease or drugs • Subclinical deficiency is the early stages of deficiency without outward signs • Covert is hidden © 2009 Cengage - Wadsworth
  25. 25. © 2009 Cengage - Wadsworth
  26. 26. Nutrition Assessment• Nutritional Assessment of Populations National Nutrition Surveys • National Nutrition Monitoring Program uses survey research to collect data on foods people eat and people’s health status. • Data collected is used for nutrition policy, food assistance programs and food supply regulation. © 2009 Cengage - Wadsworth
  27. 27. Nutrition Assessment• Nutrition Assessment of Populations  National Health Goals • Healthy People is a national public health initiative under the U.S. Department of Health and Human Services that is published every 10 years. • Identifies the most significant threats to health • Focuses efforts on eliminating these threats  National Trends show an increased intake of fast food, increased portion sizes, and an increased consumption of energy-dense foods and drinks. This intake is associated with an increased risk for overweight and obesity. © 2009 Cengage - Wadsworth
  28. 28. Diet and Health• Chronic Diseases Research indicates that behavior and certain conditions are related to disease. Five of six leading causes of death have a relationship with diet or alcohol. Many leading causes of death have a relationship with obesity. © 2009 Cengage - Wadsworth
  29. 29. Diet and Health• Risk Factors for Chronic Diseases Risk factors persist over time. Risk factors cluster and focusing on one factor may improve another. Risk factors in perspective: The most prominent are tobacco use, diet and activity patterns and alcohol use. © 2009 Cengage - Wadsworth
  30. 30. Nutrition Information and Misinformation On the Net and in the News © 2009 Cengage - Wadsworth
  31. 31. Nutrition Information & Misinformation• Nutrition on the Net (Internet, World Wide Web, www, cyberspace, websites)  Internet information can be published by ANYONE.  May be high-quality information: National Library of Medicine’s PubMed  May be misleading, incomplete, and inaccurate• Nutrition in the News  Can be misleading and contradictory  May report scientific findings prematurely © 2009 Cengage - Wadsworth
  32. 32. © 2009 Cengage - Wadsworth
  33. 33. Nutrition Information & Misinformation• Identifying Nutrition Experts  Consumers listen to many people except dietitians.  Qualifications of the speaker must be evaluated.  Dietitians have been educated and trained in nutrition.  Physicians and Other Health Care Professionals • American Dietetic Association (ADA) recommends nutrition education be a part of all health care professionals’ curricula. • A qualified nutrition expert is a registered dietitian (RD). © 2009 Cengage - Wadsworth
  34. 34. Nutrition Information & Misinformation• Identifying Nutrition Experts  Registered Dietitians (RD) • Maintain up-to-date registration • May use the title nutritionist • Many states require a license to practice. These are licensed dietitians (LD). • Certified nutritionists, certified nutritional consultants, and certified nutritional therapists do not have the same credentials as an RD. • Public health dietitians work for government- funded agencies.  Other Dietary Employees • Dietetic Technicians assist RDs • Dietetic Technicians Registered (DTR) are dietetic technicians that have passed a national exam. © 2009 Cengage - Wadsworth
  35. 35. Nutrition Information & Misinformation• Identifying Fake Credentials Look for a degree from an accredited college or university. Be careful of correspondence schools. Fraudulent businesses may provide false credentials. © 2009 Cengage - Wadsworth
  36. 36. Nutrition Information & Misinformation• Red Flags of Nutritional Quackery  Nutritional misinformation can be identified by using the following eight red flags: • Satisfaction guaranteed • Quick and easy fixes • Natural • One product does all • Time tested • Paranoid accusations • Personal testimonials • Meaningless medical jargon © 2009 Cengage - Wadsworth
  37. 37. © 2009 Cengage - Wadsworth

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