More Related Content Similar to Chapter 1 - Overview of Nutrition and Health (20) 1. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Overview of Nutrition
and Health
Chapter 1
2. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Introduction
• Daily choices:
– Affect physical health and wellness
• Healthcare professionals:
– Are responsible to self and clients in
behaviors and daily choices
• Nutritional choices:
– Impact health and disease
4. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
• Preference
• Habit
• Associations
• Ethnic heritage and
regional cuisines
• Values
• Social interaction
• Emotional state
• Availability,
convenience, and
economy
• Age
• Body weight and image
• Medical conditions
• Health and nutrition
Food Choices
6. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
The Nutrients
• Six classes of nutrients: water,
carbohydrates, fats, proteins, vitamins,
and minerals
– Which ones are essential?
• Foods must supply these
– Which ones are organic?
• Contain carbon
– Which ones are energy-yielding?
7. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
The Nutrients (cont’d.)
• Six classes of nutrients
– Which ones are vitamins?
• Facilitate the release of energy
– Which ones are inorganic?
• Regulate the release of energy and other roles
• kCalories: a measure of energy
– 1000-calorie metric unit: commonly called
“calories”
8. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
The Nutrients (cont’d.)
• kCalories
– Carbohydrates and protein: four kcalories of
energy per gram
– Fat: greater energy density
• Nine kcalories of energy per gram
– Energy nutrients in foods
• Most foods have a mixture of all three energy-
yielding nutrients
9. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
The Nutrients (cont’d.)
• kCalories: a measure of energy
– Energy storage in the body
• Excess nutrients results in weight gain
– Alcohol, not a nutrient
• Contributes energy; seven kcalories per gram
10. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Nutrient Recommendations
• Dietary reference intakes
– Sets of values to be used as nutrient intake
goals by individuals
• Recommended Dietary Allowances (RDA)
• Adequate Intakes (AI)
– Estimated Average Requirements (EAR)
• Average requirements for given life stage and
gender groups
12. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Nutrient Recommendations (cont’d.)
• Dietary reference intakes
– Tolerable Upper Intake Levels (UL)
• Hazardous when consumed in excess
– Estimated Energy Requirement (EER)
• Balance is key
– Acceptable Macronutrient Distribution Ranges
(AMDR)
• Healthy ranges of intakes for carbohydrate, fat,
and protein
14. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
National Nutrition Surveys
• National Nutrition Monitoring program
– Coordinates the many nutrition-related
activities of various federal agencies
• Healthy People
– Identifies nation’s health priorities; guides
policies to promote health/prevent disease
– The 2020 objectives (Table 1-2)
15. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Dietary Guidelines and Food Guides
• Dietary concerns: overnutrition and
undernutrition
• Characteristics of a nutritious diet
– Adequacy
– Balance
– kCalorie control
• Dietary Guidelines for Americans 2010
recommendations (Table 1-4)
– Nutrient density
– Moderation
– Variety
17. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Dietary Guidelines and Food Guides
(cont’d.)
• Fitness guidelines
– Physical Activity Guidelines for Americans,
2008 (Table 1-5)
– American College of Sports Medicine’s
Guidelines for Physical Activity (Table 1-6)
18. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Dietary Guidelines and Food Guides
(cont’d.)
• Benefits of physical fitness
– Restful sleep, optimal body composition,
resistance to colds and other infectious
diseases, strong self-image, etc.
19. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Dietary Guidelines and Food Guides
(cont’d.)
• The USDA food patterns (Figure 1-4)
– Major food groups: fruits, vegetables, grains,
protein foods, and milk and milk products
– Oils: not a food group; contribute vitamin E
and essential fatty acids
23. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Dietary Guidelines and Food Guides
(cont’d.)
• In general, most people need to eat:
– More vegetables, fruits, whole grains, and
seafood
– Fat-free or low-fat milk and milk products
– Less sodium, saturated fat, trans fat, and
cholesterol, and fewer refined grains and
foods and beverages with solid fats and
added sugars
24. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Dietary Guidelines and Food Guides
(cont’d.)
• Healthy eating pattern
– Emphasizes nutrient-dense options within
each food group
• What are discretionary kcalories?
• Estimate portions
– Visualize the size of a common object
• Vegetarian diets are plant-based
27. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Food Labels
• The ingredient list
– All packaged foods must list all ingredients on
the label in descending order of
predominance by weight
• Nutrition facts panel
– Serving sizes
– Daily values
– Nutrient quantities
30. Nutrition for Health and Health Care, 5th Edition
DeBruyne ■ Pinna © Cengage Learning 2014
Food Labels (cont’d.)
• Claims on labels
– Nutrient claims: may be used only if the
claims meet FDA definitions
• Terms used on food labels (Table 1-11)
– Health claims on food labels (Table 1-12)
– Structure-function claims: do not require FDA
authorization
