An Overview of An Overview of Nutrition:Nutrition: Food, Energy, Food, Energy, and Nutrients. Dietary and Nutrients. Dietary Standards. Nutritional Standards. Nutritional

AssessmentAssessment

You Are What You Eat

Giuseppe Archimboldo, The Four Seasons, 1573

NutritionNutrition::

Nutrition:Nutrition:

The science of food and the The science of food and the nutrients and other substances nutrients and other substances they contain, and of their action they contain, and of their action in the body (ingestion, digestion, in the body (ingestion, digestion, absorption, transport, absorption, transport, metabolism and excretion).metabolism and excretion).

Nutrient DensityNutrient Density

FOOD:FOOD: Products derived from plants or Products derived from plants or

animals that can be taken into the animals that can be taken into the body to yield energy and energy and body to yield energy and energy and nutrients for maintenance of life and nutrients for maintenance of life and the growth and repair of tissues the growth and repair of tissues

DIET:DIET:

The food and beverages a person The food and beverages a person eats and drinks.eats and drinks.

Food ChoicesFood Choices::Food ChoicesFood Choices:: Personal preferencesPersonal preferences HabitHabit Ethnic Heritage or traditionEthnic Heritage or tradition Social InteractionsSocial Interactions Availability, convenience and economyAvailability, convenience and economy Emotion comfort, Values, Body image. Emotion comfort, Values, Body image. Positive and Negative Association, Positive and Negative Association,

NutritionNutrition

Classes of NutrientsClasses of NutrientsThe Six Classes of Nutrients:The Six Classes of Nutrients: CarbohydratesCarbohydrates LipidsLipids ProteinsProteins VitaminVitamin MineralsMinerals WaterWater

CarbohydratesCarbohydrates

Complex

Simple

Fiber

CarbohydratesCarbohydrates

Body’s main energy sourceBody’s main energy source Foods high in complex Foods high in complex

carbohydrates are usually high in carbohydrates are usually high in fiber; promote colon healthfiber; promote colon health

Simple sugars lack fiber as well as Simple sugars lack fiber as well as minerals and vitamins of whole minerals and vitamins of whole foods; intake should be minimizedfoods; intake should be minimized

Lipids/FatsLipids/Fats

Essential fatty acids: linoleic & linolenic acids

Saturated Fat Unsaturated Fat

LipidsLipids

Most fats can be synthesized Most fats can be synthesized Essential fatty acids must be Essential fatty acids must be

obtained from foodobtained from food Fats should be about 30 percent of Fats should be about 30 percent of

dietdiet Excess saturated fats can raise Excess saturated fats can raise

cholesterol level and contribute to cholesterol level and contribute to heart diseaseheart disease

ProteinProtein(Animal and plants)(Animal and plants)

ProteinsProteins

Body cannot build eight of the twenty Body cannot build eight of the twenty amino acidsamino acids

These essential amino acids must be These essential amino acids must be obtained from dietobtained from diet

Animal proteins are complete; supply Animal proteins are complete; supply all essential amino acidsall essential amino acids

Plant proteins are incomplete; must Plant proteins are incomplete; must be combinedbe combined

Vitamins and MineralsVitamins and Minerals

VitaminsVitamins

– Fat SolubleFat SolubleA, D, E, KA, D, E, K

– Water SolubleWater Soluble

B1, B2, Niacin, B1, B2, Niacin,

B6, Folate, B6, Folate,

Pantothenic Pantothenic

acid, B12, acid, B12,

Biotin, CBiotin, C

MineralsMinerals– Calcium, Chloride, Calcium, Chloride,

Copper, Fluoride, Copper, Fluoride,

Iodine, Iron, Iodine, Iron,

Magnesium, Zinc, Magnesium, Zinc,

Phosphates, Phosphates,

Potassium, Potassium, Sodium, Sodium,

SulfurSulfur

What Nutrients DoWhat Nutrients Do

Nutrients:Provide energyForm body structureRegulate physiological processes

What Nutrients DoWhat Nutrients Do

Lipid: Hormone TestosteroneMade from cholesterol (Lipid)Regulate body process :Sperm production, secondary sexcharacteristics like facial hair, deep voiceAnd increased muscle mass.

What Nutrients Do: Provide EnergyWhat Nutrients Do: Provide EnergyWorking together, macronutrients and Working together, macronutrients and

micronutrients help the body stay healthymicronutrients help the body stay healthy..Biochemical reactions in the body help to Biochemical reactions in the body help to

release the energy contained in carbohydrates, release the energy contained in carbohydrates, fats and proteinsfats and proteins..

Energy is used to maintain body functions, fuel Energy is used to maintain body functions, fuel physical work and to repair the bodyphysical work and to repair the body..

If more energy is consumed than is needed, If more energy is consumed than is needed, over time, body weight will increaseover time, body weight will increase..

What Nutrients Do: Form What Nutrients Do: Form StructuresStructures

Most of the weight of the body is due to Most of the weight of the body is due to water, fat and proteinwater, fat and protein..

Nutrients help to form and maintain the Nutrients help to form and maintain the shape and structure of the bodyshape and structure of the body..

Proteins form ligaments and tendons that Proteins form ligaments and tendons that hold bones together and attach muscles to hold bones together and attach muscles to

bonesbones..At the cellular level, lipidsAt the cellular level, lipids and proteins and proteins

make up the membranes that make up the membranes that surround cellssurround cells..

What Nutrients Do: What Nutrients Do: Regulate Body ProcessesRegulate Body Processes

All the reactions that occur in the body All the reactions that occur in the body are called are called metabolismmetabolism..

The proper regulation of metabolism is The proper regulation of metabolism is called called homeostasishomeostasis..

Each nutrient plays a role in helping to Each nutrient plays a role in helping to maintain homeostasismaintain homeostasis..

Water helps to regulate temperatureWater helps to regulate temperature..Protein, vitamins and minerals help to Protein, vitamins and minerals help to

speed up or slow down metabolic speed up or slow down metabolic reactionsreactions..

Energy Yielding NutrientsEnergy Yielding Nutrients::

Energy Yielding Nutrients:Energy Yielding Nutrients: The nutrients that break down to The nutrients that break down to

yield .yield . Energy that body can use.Energy that body can use. CarbohydratesCarbohydrates Lipid or fatLipid or fat ProteinProtein

ENERGYENERGY::

The capacity to do the work. The The capacity to do the work. The energy in food is chemical energy. The energy in food is chemical energy. The body can convert this chemical energy body can convert this chemical energy to mechanical, electrical and heat to mechanical, electrical and heat energy.energy.

CalorieCalorie:: Unit by which energy is Unit by which energy is

measured. measured.

Food energy is measured in Food energy is measured in kilocalories (1000 calories kilocalories (1000 calories equal 1 kilocalorie) K equal 1 kilocalorie) K calories or kcal.calories or kcal.

1g carbohydrate= 4 Kcal1g carbohydrate= 4 Kcal

1g protein= 4 kcal1g protein= 4 kcal

1g fat=9 kcal1g fat=9 kcal

1g alcohol= 7 kcal1g alcohol= 7 kcal

Calculate the energy available from 1 slice of Calculate the energy available from 1 slice of bread with 1 table spoon of peanut butter on it bread with 1 table spoon of peanut butter on it contains 16 grams carbohydrate, 7 grams contains 16 grams carbohydrate, 7 grams protein and 9 gram of fat, then determine the protein and 9 gram of fat, then determine the percentage of k calories from fatpercentage of k calories from fat..

16 g carbohydrates X 4 Kcal/g =64 Kcal 16 g carbohydrates X 4 Kcal/g =64 Kcal 7gm protein X 4 Kcal/g = 28 Kcal7gm protein X 4 Kcal/g = 28 Kcal 9g fat X 9 Kcal/g =81 Kcal9g fat X 9 Kcal/g =81 Kcal TotalTotal = 173 = 173 %of kcal from fat =81/173 X100 = 46.8%%of kcal from fat =81/173 X100 = 46.8%

Establishing Nutrient Establishing Nutrient RecommendationRecommendation

RDA : Recommended Dietary Allowance RDA : Recommended Dietary Allowance (USA)(USA)

RNI : Recommended Nutrient Intake RNI : Recommended Nutrient Intake (Canada) (Canada)

Goal : Protecting against nutrient Goal : Protecting against nutrient deficiency. deficiency.

Dietary Reference Intakes Dietary Reference Intakes (DRI)(DRI)::

Dietary Reference Intakes (DRI):Dietary Reference Intakes (DRI): A set values of dietary nutrient intakes of A set values of dietary nutrient intakes of

healthy people in USA and Canada. healthy people in USA and Canada. These values are used for planning and These values are used for planning and assessing diet and include:assessing diet and include:

Estimated Average requirements. (EAR)Estimated Average requirements. (EAR) Recommended dietary intake (RDA)Recommended dietary intake (RDA) Adequate Intake (AI)Adequate Intake (AI) Tolerable Upper intake levels (TUIL)Tolerable Upper intake levels (TUIL)

Recommended Dietary Allowance (RDA)Recommended Dietary Allowance (RDA)::

Recommended Dietary Recommended Dietary Allowance (RDA):Allowance (RDA):

The average daily The average daily amount of nutrient amount of nutrient considered adequate to considered adequate to meet known nutrient meet known nutrient needs of practically all needs of practically all healthy people; a goal for healthy people; a goal for dietary intake by dietary intake by individual.individual.

Estimated Average RequirementEstimated Average Requirement::The amount of a nutrient that will The amount of a nutrient that will maintain a specific biochemical or maintain a specific biochemical or physiological function in half of given physiological function in half of given people of a given age or sexpeople of a given age or sex GroupGroup..

DeficientDeficient:: The amount of a nutrient The amount of a nutrient below which almost all healthy below which almost all healthy people can be expected, over time to people can be expected, over time to experience deficiency symptoms.experience deficiency symptoms.

Adequate Intake (AI): Adequate Intake (AI): The average a The average a mount of nutrient that appears sufficient mount of nutrient that appears sufficient to maintain a specified criterion; value to maintain a specified criterion; value used as a guide for nutrient intake when used as a guide for nutrient intake when RDA cannot be determined.RDA cannot be determined.

Tolerable Upper Intake levelTolerable Upper Intake level:: The The maximum amount of nutrient that appear maximum amount of nutrient that appear safe for most of healthy people and safe for most of healthy people and beyond which there is an increase risk of beyond which there is an increase risk of adverse health effects.adverse health effects.

Nutrition AssessmentNutrition Assessment::Nutrition Assessment:Nutrition Assessment:A comprehensive approach to A comprehensive approach to determine a person nutrition status determine a person nutrition status usingusing::

Historical informationHistorical information Anthropometric dataAnthropometric data Physical examinationPhysical examination Laboratory testsLaboratory tests

Historical InformationHistorical Information: : Historical Information :Historical Information :

11 - -Health History Health factor that affect Health History Health factor that affect intakeintake

22 - -Socioeconomic history Personal, financialSocioeconomic history Personal, financial..33 - -Drug history medication interactionDrug history medication interaction

44 - -Diet history intake excess or deficientDiet history intake excess or deficient a-a- A 24- hour recall A 24- hour recall

b-b- Food record Food record c- c- Food frequencyFood frequency

-

22. Anthropometric Data or . Anthropometric Data or MeasurementsMeasurements::

Height – weight Height – weight over-nutrition, under over-nutrition, under

nutritionnutrition Head circumference Brain Head circumference Brain

growthgrowth Fat fold Subcutaneous and Fat fold Subcutaneous and

total body fat total body fat waist circumference body waist circumference body

fat distribution . fat distribution .

Body Mass Index BMIBody Mass Index BMI:: Body Mass Index BMI:Body Mass Index BMI:

AN index of a person weight in AN index of a person weight in relation to heightrelation to height

BMI = weight (kg) / height (m)BMI = weight (kg) / height (m)..

BMI < 18.5= underweightBMI < 18.5= underweight..

BMI 18.5 to 24.9 = normalBMI 18.5 to 24.9 = normal..

BMI 25 to 29.9 = BMI 25 to 29.9 = overweightoverweight

BMI > = 30 obeseBMI > = 30 obese

Obesity and MaintenanceObesity and Maintenance Increasing numbers of Americans are obeseIncreasing numbers of Americans are obese Obesity-related conditions:Obesity-related conditions:

– Type 2 diabetesType 2 diabetes Breast cancer Breast cancer– Heart disease Colon cancerHeart disease Colon cancer– Hypertension GoutHypertension Gout– GallstonesGallstones Osteoarthritis Osteoarthritis

To maintain weight…To maintain weight…– Caloric input must equal caloric Caloric input must equal caloric

useuseCalories burned depends uponCalories burned depends upon

– Activity level Activity level – AgeAge– Height and buildHeight and build

3 – Physical Examination: 3 – Physical Examination: It looks It looks for the clue to poor nutrition status, by for the clue to poor nutrition status, by inspecting hair, eyes, skin, tongue and inspecting hair, eyes, skin, tongue and others. others.

4 – Laboratory tests:4 – Laboratory tests: Help to determine what is happening to Help to determine what is happening to the body internally, by analyzing the the body internally, by analyzing the blood and urine samples, which blood and urine samples, which contain nutrients, enzymes and contain nutrients, enzymes and metabolites that reflect nutrition metabolites that reflect nutrition status. Glucose, cholesterol, ironstatus. Glucose, cholesterol, iron

The EndThe End