chapter1 Overview of Nutrition and Health.ppt

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Overview of Nutrition
and Health
Taibah University
Faculty of Applied Medical sciences- Yanbu
Department of Nursing
Dr. Ahmad Obeidat

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Lifestyle Choices
 Healthy lifestyle
choices promote
health
 Poor lifestyle choices
increase risk of
disease
 Healthy nutrition is
necessary for
wellness

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Food Choices
 Healthy food choices do not ensure
health and a long life
 People often choose foods based on
factors other than health

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How Do People Choose Food?
 Preferences
 Habit
 Associations
 Ethnic Heritage
& Tradition
 Values
 Social Interaction
 Emotional State
 Availability,
Convenience,
Economy
 Age
 Occupation
 Body Weight &
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 Medical Conditions
 Health & Nutrition

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Nutrients
 Substances obtained
from food
 Used to provide
energy & structure
 Serve as regulating
agents
 Promote growth,
maintenance, & repair
 May also reduce risk
of disease

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Essential Nutrients
 Must be obtained from food
 Body cannot make them
for itself in sufficient
quantities to meet
physiological needs

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6 Classes of Nutrients
 Carbohydrate
 Fats
 Protein
 Vitamins
 Minerals
 Water

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Carbohydrates, Fats,
Protein
 Are organic (contain carbon)
 Called the energy-yielding
nutrients
 Major fuels
 Carbohydrates
 Fats
 Protein contributes when other
fuels are not available

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Vitamins, Minerals, Water
 Vitamins
 Are organic
 Yield no energy
 Facilitate release of
energy
 Minerals
 Are inorganic
 Yield no energy
 Facilitate release of
energy
 Water: inorganic
medium where all
body processes take
place

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kCalories:
Measure of Energy
 Carbohydrates: 4 kcalories per gram
 Protein: 4 kcalories per gram
 Fats: 9 kcalories per gram

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Energy Storage
in the Body
 Energy-yielding nutrients
 Build new compounds
 Fuel metabolic & physical activities
 Excess are rearranged into storage
compounds for later use
 Too many kcalories from any of the
nutrients causes weight gain

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Nutrition Surveys
 To determine
(Purpose)
 Foods people eat
 Supplements taken
 Nutritional health
 Measure knowledge,
attitudes, &
behaviors related to
nutrition
 Used for (Implication)
 Setting public policy
 Food assistance
programs
 Regulate food
supply
 Establish research
priorities

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Healthy People Initiative
 For each of the past
four decades, the
Healthy People initiative
has established a 10-
year framework for
tracking and reporting
on the nation’s health
goals and objectives.
 Following are the four
decades of Healthy
People-
■
Healthy People 1990:
Promoting Health / Preventing
Disease - Objectives for the
Nation
■Healthy People 2000:
National Health Promotion and
Disease Prevention Objectives
■Healthy People 2010:
Objectives for Improving
Health
■Healthy People 2020:
Healthy People in Healthy
Communities

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Healthy People 2020

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Dietary Ideals
 Adequacy
 Kcalorie control
 Balance
 Nutrient density
 Moderation
 Variety

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Physical Activity
Guidelines for Health, 2008
 At least 30 minutes a
day for health benefits
 60 minutes or more a
day for maintaining
body weight & greater
health benefits

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Physical Activity
for Fitness

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Benefits of Exercise
 Restful sleep
 Nutritional health
 Optimal body composition
 Optimal bone density
 Resistance to colds &
infection
 Low risk of some cancers
 Strong circulation & lung
function
 Low risk for CVD
 Low risk for Type 2
diabetes
 Reduced risk for
gallbladder dx
 Low incidence of anxiety
& depression
 Strong self-image
 Long, high quality life

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USDA Food Guide
 Builds a diet from clusters of
foods that are similar in
vitamin & mineral content
 Assigns foods to 5 major
food groups
 Recommends daily amounts
of foods from each group to
meet nutrient needs

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USDA Food
Guide Groups
 Fruits
 Vegetables
 Grains
 Meat, poultry, fish,
legumes, eggs, & nuts
 Milk, yogurt, & cheese

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Notable Nutrients
 Eat more:
 Dark green
vegetables
 Orange vegetables
 Legumes
 Fruits
 Whole grains
 Low-fat milk & milk
products
 Eat less:
 Refined grains
 Total fats (especially
saturated, trans fat &
cholesterol)
 Added sugars
 Total calories

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Nutrient Density
 A measure of the nutrients a food
provides relative to the energy it
provides
 More nutrients and fewer calories
= more nutrient dense
 Select low fat from each food
group and foods without added
fats & sugars

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My Pyramid
 Illustrates the concepts in
the Dietary Guidelines
 Pictorial structure to help
consumers make daily
 Healthy food choices
 Physical activity choices
 www.MyPyramid.gov

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My Pyramid

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Labels Provide
Nutrient Quantities
 Total kcalories
 Kcalories from fat
 Total fat
 Saturated fat
 Trans fat
 Cholesterol
 Sodium
 Total carbohydrates
 Dietary fiber
 Sugars
 Protein
 Vitamin A
 Vitamin C
 Iron
 Calcium

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Claims on Labels
 Nutrient Claims
 Example: amount of cholesterol
or saturated fat
 Health Claims
 Example: “reduces risk of high
blood pressure”
 Structure/function Claims
 Example: “slows aging”

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Glossary
 Dietetics
 Application of nutrition principles
to achieve & maintain optimum
health
 Registered dietitian (RD)
 Graduate of accredited
bachelorette program with
internship
 Dietetic technician
 Associates degree

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Other Nutrition Team
Members
 Nurses
 Physicians
 Physical therapists
 Social workers