1) The body stores energy by breaking down carbohydrates, fats, and proteins from food into smaller components that it can use to power cellular processes or store for later use as fat or glycogen. 2) When 180 grams of glucose are fully converted to CO2 and H2O, approximately 672 Calories of energy are released. 3) The two essential fatty acids that the body cannot synthesize are omega-3 and omega-6 fatty acids. 4) A complete protein is one that contains all the essential amino acids that the body requires but cannot synthesize.

1. Nutrition
K. Dunlap

2. Nutrition
the study of food and how the body uses it
Function of Nutrients:
1) supply energy
2) supply materials for building and
replacing body tissues
3) supply other substances needed for
various life processes

3. Nutrition
• Nutrients:Nutrients: the components of food and drink
that provide growth, replacement, and energy:
1. Carbohydrates
2. Lipids
3. Proteins
4. Vitamins
5. Minerals
6. Water
• DigestionDigestion: the hydrolysis of starches, fats, and
proteins into smaller units that can be
absorbed and metabolized.

4. DRI- Dietary Reference index
Food and Nutrition Board, the institute of Meidcin andFood and Nutrition Board, the institute of Meidcin and
the National Academy of Sciences has established thethe National Academy of Sciences has established the
DRIsDRIs
•EAR:EAR: adequate amount for 50% of population
•EEREER: estimated energy requirements
•RDA:RDA: recommended dietary allowances are adequate
for most of the population based on measurable
parameteres
•AIAI: Adequate intakes are used when REDA & EARs
are not available
•ULUL: upper tolerance limit. Above would be detrimental

5. Calorimeter
• Food energy is measured in Calories (capital C)
1 Cal = 1 kcal = 1000 cal = 4180 joules
• a Calorie is defined
as the amount of
energy required to
raise 1 kg of water 1°C
•Measured in a bomb
calorimeter

6. Calculating the Caloric Value
of Food
Carbohydrate = 4 Cal per gram
Proteins = 4 Cal per gram
Fats = 9 Cal per gram

7. Recommended Dietary Needs

8. Nutrition & Health
Poor diet and sedentary life style = Risk
factors chronic diseases
Accounts for about 66% of all deaths
•Cardiovascular diseases (29%)
•Cancer (22%)
•Cerebrovascular diseases (7%)
•Diabetes (3%)

9. Nutritional Diseases
Obesity - excessive weight gain that is
associated with heath concerns and
increased risk of mortality
-characterized by a BMI of greater than 30
BMI (body mass index) = weight in kg
divided by the square of the height in m
-25% of Americans are obese
-60% of Americans are overweight (BMI 25-
29.9)

10. Nutritional Diseases
Diabetes - condition in which body is
unable to utilize glucose in a normal way
Type I - an auto immune disease that
results in the permanent destruction of
insulin producing beta cells in the pancreas
Type II - metabolic disorder that is usually
characterized by insulin resistance, insulin
deficiency and hyperglycemia
-associated with obesity
-Increased prevalence

11. Is a cluster of at least three of five of the
following medical conditions:
•abdominal (central) obesity
•Elevated fasting plasma glucose
•High serum triglycerides
•Low HDL
•Insulin resistance – a condition in which the
body does not respond properly to insulin.
Metabolic syndrome

12. • US population: 9.3%
• 7th
leading cause of death
• AI/AN: 15.9%
• Alaskan Natives alone (5-9%)
Type 2 diabetes

13. • low incidence of age and nutritional
diseases
• 4.8 kg subsistence foods per week
• 60% of subsistence foods is finfish

14. Human body is 10-20% protein
•40-50% in skeletal muscle
•20% in organs
•Rest in skin and blood
Recommended Daily Intake:
Adults: 0.8 g per kg of body weight
Children and Pregnancy: 1.5-2.0 g per kg body weight
Complete Protein - contains all essential amino acids
-meat, eggs, dairy, fish
Incomplete Protein - missing one or more essential amino acids
-legumes and grains combined make a complete protein
Proteins

15. Proteins
– Gelatin, which is denatured collagen, is an
incomplete protein because it lacks Trp, and is low
in Ile and Met.
– Corn protein is low in Lys and Trp.
– Rice is low in Lys and Thr.
– Wheat protein is low in Lys.
– Legumes are low in Met and Cys.
– Soy protein is very low in Met.
Protein complementation:Protein complementation: a diet in which two or
more proteins complementation each other’s
deficiencies; for example:
– grains + legumes (rice + beans)

16. Fats • recommended 30% of diet
-10% monounsaturated
-10% saturated
-10% unsaturated
Essential Fatty acids:
Omega-3
EPA, DHA, linoleic
Omega-6
Arachidonic acid, α-linolenic
• EPA, DHA, AA are 20
carbon hormone-like
fatty acids that play an
important part in the
immune function

17. Saturated Fats in the U.S. Diet
>90% of Fas in US diet:
•Palmitic (16:0)
•Stearic (18:0)
•Oleic (18:1)
•Linoleic (18:2)

18. Percentage of Calories in
Common Foods

19. Energy Needs
Woman 2000 Cal
Men 2200 Cal
-physical activity and lifestage affects energy
needs
-need to burn 3500 Cal to lose 1 pound
Basal Caloric Requirements -the requirements
for a resting body

21. Problems with Processed Food
• nutrients are lost in processing
• some but not all nutrients are
added back (Enriched)
• Fortified is when other
ingredients are added
that were not originally
the food
• are lower in fiber
• processed foods are
digested more quickly and
lend to weight gain

22. Food Supplements
- vitamins, minerals, herbal remedies, etc…
-$60 billion a year industry
-Balanced diet provides adequate needs
-Elderly, dieters, alcoholics, pregnant, lactation
may require supplementation
- often supplements are not in a form that is as
available as it is in food

23. Supplement
Label

24. Nutrition
Labels

25. Food Additives
-added to prevent spoilage, sweeten,
enhance flavor, color, appearance,
emulsify

26. Food Preservatives
-mostly used to prevent food spoilage
Antimicrobial:
Nitrites
-clostridium botulism
- identified as cancer-causing
Sulfites
-wine and dried fruit
-can cause allergic rxn
Others
-Na, K, Ca salts, benzoic acid, propionic acid, sorbic acid

27. Food Preservatives cont….
Antioxidants: added to slow the oxidative
process
-usually phenols
Butylated hydroxyanisole (BHA) and butylated
hydroxytoluene (BHT)
-Prevent oxidation of fats by combining with free radicals
Natural Antioxidants
-Vitamin E, Vitamin C, carotenoids, other polyphenols
-also stop oxidation by combining with free radicals

28. Chemical Structures of Flavorings
-largest class of food additive
-natural and
synthetic
-Mostly
aldehydes and
esters
-Many
synthetics
have not been
thoroughly
tested

29. Chemical Structures of
Artificial Sweeteners
-growing market for dieters and diabetics
NutriSweet
Sucralose
Splenda

30. Sweetness of Sweeteners

31. 1. How does the body store energy?
2. How many Cal of energy are released 180 grams of
glucose are converted to CO2 and H2O?
3. There are 2 fatty acids that the body needs but cannot
synthesize. What are they?
4. What is meant by a complete protein?