Post on 16-Dec-2015
Nutrition Basics and Terminology
By Jennifer Turley and Joan ThompsonBy Jennifer Turley and Joan Thompson
© 2013 Cengage© 2013 Cengage
Presentation Overview
1. Terminology2. Introduction Nutrients & Calories3. Characteristics of a sound diet4. Results of a sound diet5. Health & Malnutrition6. Factors affecting longevity & food
choices
Terminology
Diet: The kind and amount of food consumed each day.
Food: Anything that nourishes the body.
Nourish: To keep alive.
Terminology
Nutrition: The study of how food keeps us alive.–Includes the ingestion,
digestion, absorption, assimilation, and excretion of food.
Nutritional Sciences: The study of nutrition including dietary components and metabolism.
• Nutrient: Molecular substances that are nourishing or that provide nourishment to cells and thus every multicellular component of the human organism.
• Essential: The body cannot make these nutrients, they must be consumed. Without an intake, specific deficiency signs and symptom occur.
• Nonessential: The body can make these nutrients. Without an intake, nutritional deficiency signs and symptom do not occur.
• Energy Producing: Produces Calories when metabolized by the body.
• Non-Energy Producing: Do not provide Calories but have other important functions.
Terminology
The Six Categories of Nutrients
Can be divided into two categories:• Energy Producing Nutrients
(Macronutrients)– Carbohydrates, Fats and Proteins
• Essential Non-caloric Nutrients– Vitamins & Minerals
(Micronutrients) – Water
• Energy producing nutrients provide Calories
• The Kilocalorie (Calorie):–The unit used to measure
energy.–It is the amount of heat energy
required to raise one kilogram of water one degree Celsius (C) from 36o-37oC (actually a kilocalorie, Kcal or Calorie denoted with a capitol “C”).
Terminology
The Kilocalorie (Calorie)
How do we apply this definition to the energy applied to food?
By using a Bomb Calorimeter.
Energy Production in the Body
• The ultimate fuel used in the body is a chemical called ATP
• ATP = Adenosine Tri-Phosphate• We capture the chemical energy
between the carbon-carbon bonds in Carbohydrate, Fat and Protein to form ATP
Nicknames: Energy Producing Nutrients
• Carbohydrates are the High Performance Fuel– Carbs are fast and best at making ATP
• Fats are the Low Level Fuel– Fats are very slow to produce ATP
• Proteins are the building blocks for growth and repair– Only under intense stress does protein
provide ATP– Loads of toxic waste is produced when
protein is over consumed
The Non-caloric Nutrients
What does non-caloric mean?
• No ability to generate ATP
• No Calorie value
• Some non-caloric nutrients can be essential for the body
• Physiological failure or death occurs if the nutrient is withheld from the diet
• Food keeps us alive by providing Calories (energy) and Nutrients. The relationship between Calories and Nutrients is called:
• Nutrient Density: Refers to the amount of nutrients provided relative to the number of Calories. Foods with high nutrient density are nutritious.
Terminology
Nutrient Density
Values shown are % DRI for a
moderately active adult woman
1 Large Potato vs 1 Small Order Fast Food Fries, both 210 Calories
Characteristics of a Sound Diet
Calorie Control: An appropriate amount of Calories are eaten to maintain a healthy body weight.
Adequacy: Essential nutrients, fiber, and energy (Calories) are present in the diet.
Balance: Food types complement one another in the diet. Not any one nutrient or food type is overbearing.
Moderation: The diet does not contain an excess of unwanted substances.
Variety: Different foods are used for the same purpose in the diet.
Diet Results
• Result of a sound diet:– Health: The state of complete physical,
mental, and social well-being; not just the absence of infirmity.
• Result of a poor diet:– Malnutrition: Impairment of health resulting
from deficiency, toxicity, or imbalance of nutrient intake or body utilization (includes over-nutrition and under-nutrition).
Health
Philosophical Statement about Health• Healthy lifestyle behaviors promote health, &
unhealthy lifestyle behaviors promote disease. Over long periods of time the health consequences can be realized. Therefore, even though a person may be “disease-free” at the moment, a person that lives an unhealthy lifestyle should not be labeled as a “healthy” person.
Factors Affecting Longevity
1. Diet• Poor diets promote degenerative
diseases/conditions: such as, cancer, heart disease, osteoporosis, diabetes, & obesity.
• Dietary factors like Fat, Sugar, Fiber, Sodium, Alcohol, & Calcium, function in the disease process.
Factors Affecting Longevity
2. Exercise (physical activity)
• Promotes health by positively influencing body weight/composition, metabolism, bone density, cognitive function, blood pressure, blood cholesterol, and the cardiovascular system.
• Strive for 60 minutes each day.
Factors Affecting Longevity
3. Other Factors• Smoking or tobacco use is a leading
contributor to death of Americans• Habits (lack of sleep, alcohol & drug
use, unsafe sex)• Chance (accidents)• Genetics
Factors AffectingFood Choices
1. Hunger: The Physiological need for food. The physical body sends signals indicating a need for food.
2. Satiety: The Physiological feedback mechanisms that terminate food intake.
3. Appetite: The Psychological desire for food. The brain sends signals indicating a desire for food because of sensory input like seeing, smelling, or thinking about food.
Factors Affecting Food Choices
4. Personal Preferences: The food likes and dislikes of an individual.
5. Availability: Food supply, geographical area, climate, soil.
6. Economics: Social status and income.7. Social Factors: Family, friends, holidays,
celebrations, etc.8. Cultural Traditions: Beliefs, values, customs.9. Advertising: TV, radio, magazines, newspaper.10. Other: Habits, feelings, knowledge, etc.
Summary
• Diet is the collection of food consumed by an individual within a 24 hour period.
• Food nourishes the body, it contains nutrients that can be essential, nonessential, caloric, or non-caloric.
• Nutrition is the study of how food nourishes and affects body function throughout the day and health over several years.
• The goal of eating should be to fuel and nourish the body optimally.