This document provides an overview of basic nutrition concepts. It discusses that nutrition is the study of how food nourishes the body and factors like genetics, lifestyle, and diet that affect long-term health. There are six categories of nutrients - water, carbohydrates, lipids, proteins, vitamins, and minerals. Macronutrients provide building materials and energy for the body, while micronutrients regulate processes. Different scientific study types can help researchers understand nutrition, from case studies to intervention and laboratory studies.

1. BASIC
NUTRITION

2. Nutrition:
The study of how food nourishes
the body.

3. Factors That Affect a Person’s
Longterm Health
• Genetics
• Lifestyle
– Exercise
– Smoking and other tobacco use
– Excessive alcohol consumption
• Choice of diet

4. Nutrients
Components of food that are
indispensable to the functioning of
the body.
Essential Nutrients:
Nutrients that cannot be made by
the body so a deficiency in the diet
leads to disease.

5. There Are 6 Categories
Nutrients
• Water
• Carbohydrates
• Lipids (fat)
• Proteins
• Vitamins
• Minerals
Macronutrients
(> 50 grams/day)
Micronutrients
(< 1 gram/day)

6. Basic Functions of Nutrients
• 1) Provide building materials for body
structures.
• 2) Provide energy.
• 3) Regulate body processes.

7. Building Materials
1 2 3
Water
Carbohydrates
Lipids
Proteins
Vitamins
Minerals

8. Water 60%
Lipids 10-20%
Proteins 15%
Carbohydrates 10-15%
Minerals 5%

9. Building Materials
1 2 3
Water
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
X
X
X
X
X

10. Supply Energy
1 2 3
Water
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
X
X
X
X
X
X
X
X

11. Energy Units
calorie: The amount of heat required to raise the
temperature of 1 ml of water 1 degree C
(from 15 to 16 degrees).
Kilocalorie (Kcal): 1000 calories
In nutritional literature Calories (with a
capital C) means Kilocalories

12. Kilocalories Per Gram
Carbohydrates 4 Kcal/gram
Proteins 4 Kcal/gram
Lipids 9 Kcal/gram
Alcohol 7 Kcal/gram

13. Calculating the Percent of Kcal
from Each Nutrient in Foods
Fat 13 grams
13 grams X 9 Kcal/gm = 117 Kcal
Carbohydrate 31 grams
31 grams X 4 Kcal/gm = 124 Kcal
Protein 5 grams
5 grams X 4 Kcal/gm = 20 Kcal
/ 261 = 0.448 (44.8%)
/ 261 = 0.475 (47.5%)
/ 261 = 0.077 (7.7%)
261 Kcal Total

14. Regulation
1 2 3
Water
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
X
X
X
X
X
X
X
X X
X
X
X

15. Elemental Diets
Formulas containing precise chemical composition.
Applications?
For patients who cannot eat
Astronauts
Weight loss formulas (Slim Fast)
Cannot maintain health for a prolonged
period of time.
Problem?
Why not?
Food interacts with the GI tract.
Food provides physical and emotional benefits.
Food provides phytochemicals.

16. Types of Scientific Studies
Case Study: Observations on a single patient.

17. A case study:
Does not prove anything,
but suggests possible
avenues of research.

18. Types of Scientific Studies
Case Study: Observations on a single patient.
Epidemiological Study:
Compare separate population groups with respect
to nutrient intake and incidence of disease.

19. An epidemiological study:
Does not prove a
cause and effect
relationship.
Does provide
correlations for
further study

20. Types of Scientific Studies
Case Study: Observations on a single patient.
Epidemiological Study:
Compare separate population groups with respect
to nutrient intake and incidence of disease.
Intervention Study:
Give one population group extra nutrient while
a control group gets a placebo.
Then compare the incidence of disease between
the experimental and control groups.

21. Intervention Studies:
Study group
given more X
Control group
given a placebo
Blind Studies
Subjects do not know whether
they are getting the nutrient or
placebo.
When repeated and
confirmed may strongly
suggest a cause and effect
relationship

22. Types of Scientific Studies
Laboratory Study:
Induce a deficiency of a nutrient in an
experimental group of animals.
Then compare the incidence of disease
between the experimental group and a
control group.

23. Read in Chapter 1
Cultural and Social Meanings Attached to Food
(pages 11-14)
Nutrition Goals for the Nation (pages 14-15)
The Challenge of Choosing Foods (pages 15-16)

24. Five Characteristics of a
Nutritious Diet
• Variety
• Balance
• Adequacy
• Calorie Control
• Moderation
How well do Americans do?

25. Nutrient Density
The nutrient content relative to
the calories supplied.

26. Nutrient Density
The nutrient content relative to
the calories supplied.
What type of foods have the highest
nutrient density?
Non starchy vegetables
Other Good Ones:
Low fat dairy products
Low fat meats

27. Reading Assignment
Controversy 1: Who speaks on nutrition?
(pages 22-26)