This document provides an overview of contemporary nutrition. It discusses the six major classes of nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water. Carbohydrates are the body's main source of fuel and come in simple and complex forms. Lipids are composed of fat and oils and provide energy. Proteins are used for growth, development, and maintenance. Vitamins and minerals enable chemical reactions and function in cellular processes. Maintaining a balanced diet with moderate fat, salt, and alcohol intake can help support optimal health.

1. Contemporary nutrition
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• 1. Chapter 1 What You Eat and Why? Lecture PowerPoint Copyright © The McGraw-
Hill Companies, Inc. Permission required for reproduction or display.
• 2. Chapter 1: What You Eat and Why?
• 3. What is Nutrition?
• 4. N utrition is “ the science of food, the nutrients and the substances therein, their action,
interaction, and balance in relation to health and disease, and the process by which the
organism ingests, absorbs, transport, utilizes, and excretes food substances”---- The
Council on Food and Nutrition of the American Medical Association
• 5. Nutrients Come from Food Provide energy Provide building blocks Vital for growth
and maintenance Essential
• 6. Essential Nutrient Omission leads to decline Regain normal function when restored to
the diet Has specific biological function
• 7. Why study nutrition?
• 8. Nutrition and Health Poor diet and sedentary lifestyle are risk factors for chronic
diseases: Disease of the heart (26.6% of all deaths) Cancer (22.8%) Cerebrovascular
disease (5.9%) Diabetes (3.1%) Accounts for ~2/3 of all deaths
• 9.
• 10. Maintain optimal health “ Affliction of Affluence” We are living longer
• 11. The Six Classes of Nutrients Carbohydrates Lipids Proteins Vitamins Minerals Water
• 12. Nutrient Functional Categories Provide calories For growth, development, and
maintenance Regulate body processes
• 13. Carbohydrates Composed of carbon, hydrogen, oxygen Major source of fuel
Monosaccharide (glucose) Simple and complex forms Dietary fiber Energy yielding (~4
kcal /gm)
• 14. Lipids Composed of carbon, hydrogen, fewer oxygen Triglycerides Fats and oils
Unsaturated Fatty Acids Saturated Fatty Acids Essential Fatty Acids Energy yielding fats
and oils (~9 kcal /gm) Cholesterol Phospholipids
• 15. Proteins Composed of carbon, hydrogen, oxygen, nitrogen Structural material (9)
Essential amino acids (11) Nonessential amino acids Energy yielding (~4 kcal /gm)
Excess protein intake
• 16. Vitamins Composed of various elements Enable chemical reactions Fat soluble Water
soluble Yield no energy

2. • 17. Minerals Inorganic substances Function in cellular processes, nervous system, water
balance, structural systems Not destroyed during cooking Trace minerals Major minerals
Electrolytes Yield no energy
• 18. Water Composed of hydrogen, oxygen Majority of our body weight Found in foods
Yields no energy Recommended intake 9-13 cups/day Functions: Solvent, lubricant,
medium for transport, chemical processes, and temperature regulator
• 19.
• 20. Phytochemicals A chemical found in plants Not considered essential nutrients
Provide significant health benefits Found in fruits and vegetables
• 21.
• 22. Composition
• 23. Transformation of Energy Carbohydrate Protein Fat Alcohol 4 kcal/gm 4 kcal/gm 9
kcal/gm 7 kcal/gm ENERGY SOURCES Build new compounds Muscular movement
Nerve transmission Ion balance
• 24. What is a Calorie? Measurement of energy “ The amount of heat it takes to raise the
temperature of 1 gram of water by 1 degree Celsius” 1,000 calories = 1 kcal = 1(food)
Calorie
• 25. Sample Calculation of a Nutrition Label Per serving Carbohydrate: 15g x 4 kcal/g =
60 kcal PRO: 3g x 4 kcal/g = 12 kcal FAT: 1g x 9 kcal/g = 9 kcal TOTAL: 81 kcal,
rounded down to 80
• 26. Contribution to Total kcal One day ’s intake (1980 kcal) 290 gm of carbohydrate (x 4
kcal/gm) 60 gm of fat (x 9 kcal/gm) 70 gm of protein (x 4 kcal/gm) % of kcal as
carbohydrate = (290 x 4)/1980 = 0.59 or 59% % of kcal as Fat= (60 x 9)/1980 = 0.27 or
27% % of kcal as PRO= (70 x 4)/1980 = 0.14 or 14%
• 27. The Typical American Diet 16% of kcal as proteins ~66% from animal sources 10-
35% advised 50% of kcal as carbohydrate ~50% from simple sugars 45-65% advised
33% of kcal as fat ~60 % from animal fats 20-35% advised
• 28. Assessing Our Diets National Health and Nutrition Examination Survey (NHANES)
[US Dept. of Health & Human Services]
• 29. Improving Our Diets Monitor energy intake Salt (sodium) in moderation Alcohol in
moderation Fat in moderation Adequate fluids Eat 5-A-Day Use supplements wisely, if at
all Mealtime is a social time
• 30. Healthy People 2010 www.healthypeople.gov Promote healthy lifestyle Reduce
preventable deaths and diseases Reduce obesity in adults and children Increase intake of
fruits, vegetables, and whole grain products Lower intake of fat, saturated fats, and
sodium Increase intake of calcium and iron

3. • 31.
• 32. Why Am I So Hungry? Hunger Physical biological drive Appetite Psychological
drive
• 33. Satiety Regulated by the hypothalamus Feeding center Satiety center Meal size and
composition Macronutrients in the blood Hormones
• 34.
• 35. Eating Well in College Freshman Fifteen Stressful situations University environment
Peer pressure Alcohol Lack of Exercise
• 36. Eating Well in College Tips to avoid the freshmen fifteen Eat breakfast Plan ahead
Limit liquid calories Stock the fridge with healthy choices Exercise regularly
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