Intro to nutriotion

1. Introduction to
Nutrition
Chapter 1
Azhar Bin Mustafa@erican

2. Chapter 1 Introduction to Nutrition
Azhar Bin Mustafa@erican
This introductory chapter explores why we choose the foods
we eat and then explains important nutrition concepts that build
a foundation for the remaining chapters. It will help you to:
• Identify factors that influence food selection
• Define nutrition, kilocalorie, nutrient, and nutrient density
• Identify the classes of nutrients and their characteristics
• Describe four characteristics of a nutritious diet
• Define Dietary Reference Intakes and explain their function
• Compare the EAR, RDA, AI, and UL

3. Chapter 1 Introduction to Nutrition
Nutrients is a chemical substance in food that helps
maintain the body. Some provide energy. All help build
cells and tissues, regulate bodily processes such as
breathing. No single food supplies all the nutrients the
body needs to function.
Food has an impact on life because it supplies
nutrients, which are substances in food that body needs
to function properly such as in growing, in repairing
itself, and in having supply of energy.
Azhar Bin Mustafa@erican

4. Chapter 1 Introduction to Nutrition
Azhar Bin Mustafa@erican
FACTORS
INFLUENCING FOOD
SELECTION
Flavor
Economic and
physical
determinant
Demographics
Culture and
religion
Health
Social and
emotional
influences
Food industry and
the media
Environment
concerns

5. Chapter 1 Introduction to Nutrition
Azhar Bin Mustafa@erican
Basic Nutrition Concepts
• Nutrition
• Kilocalories
• Nutrients
• Nutrient Density

6. Chapter 1 Introduction to Nutrition
Azhar Bin Mustafa@erican
Characteristic of nutritious diet
1. Adequate
2. Balanced
3. Moderate
4. Varied

7. Chapter 1 Introduction to Nutrition
Azhar Bin Mustafa@erican
Recommended Dietary Allowance (RDA). The
dietary intake value that is sufficient to meet
the nutrient requirements of 97 to 98 percent of
all healthy individuals in a group. The RDA is
based on the Estimated Average Requirement
(EAR). If there is not enough scientific evidence
to justify setting an EAR, an Adequate Intake is
given.
Adequate Intake (AI). The dietary intake value that
is used when an RDA cannot be based on an
EAR. AI is based on an approximation of nutrient
intake for a group (or groups) of healthy people.
For example, there is no EAR or RDA for calcium,
only an AI. An AI is given when there is
insufficient scientific research to support an RDA.
Both the RDA and the AI may be used as goals for
individual intake or to assess individual intake.
Tolerable Upper Intake Level (UL). The maximum
intake level above which the risk of toxicity
increases. Intakes below the UL are unlikely to
pose a risk of adverse health effects in healthy
people. For most nutrients, this figure refers to
total intakes from food, fortified food, and nutrient
supplements. UL cannot be established for some
nutrients, due to inadequate research.
Estimated Average Requirement (EAR). The
dietary intake value that is estimated to meet the
requirement of half the healthy individuals in a
group. At this level of intake, the remaining 50
percent would not have its needs met. An EAR is
set only when there is conclusive scientific
research. The EAR is used to assess the
nutritional adequacy of intakes of groups or
populations and in nutrition research.
NUTRIENT RECOMMENDATIONS:
DIETARY REFERENCE INTAKES

8. Chapter 1 Introduction to Nutrition
Azhar Bin Mustafa@erican
Thank you