Chapter 1 Nutrition
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Transcript of Chapter 1 Nutrition
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Chapter 1Overview of Nutrition
and Health
Nutrition for Health and Health Care (4th Ed.)
Whitney, DeBruyne, Pinna, Rolfes
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Describe factors that influence food selection
Name six types of nutrients
Identify energy-yielding nutrients and the number of kcalories per gram
Define information provided on the Nutrition Facts panel of a food product
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Add book cover image Lifestyle Choices
Healthy lifestyle choices promote health
Poor lifestyle choices increase risk of disease
Healthy nutrition is necessary for wellness
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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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Add book cover image How Do People Choose Food?
PreferencesHabitAssociationsEthnic Heritage &
TraditionValuesSocial InteractionEmotional State
Availability, Convenience, Economy
AgeOccupationBody Weight &
ImageMedical ConditionsHealth & Nutrition
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Functional FoodsProvide benefits beyond their
nutrient contributions
May includeWhole foodsFortified foodsModified foods
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Substances obtained from food
Used to provide energy & structure
Serve as regulating agentsPromote growth,
maintenance, & repairMay also reduce risk of
disease
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Add book cover image Essential Nutrients
* Must be obtained from food
Body cannot make them for itself in sufficient quantities to meet physiological needs
If you remove one of these essential nutrients from your diet there will be a deficiency that causes health problems
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6 Classes of NutrientsCarbohydrate
Fats
Protein
Vitamins
Minerals
Water
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Carbohydrates, Fats, Protein
Are organic (contain carbon)
Called the energy-yielding nutrients
Major fuelsCarbohydratesFats
Protein contributes when other fuels are not available
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VitaminsAre organicYield no energyFacilitate release of
energy
MineralsAre inorganicYield no energyFacilitate 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 Nutrients in FoodsAlmost all foods contain mixtures of
carbohydrates, fats, and protein
Beef: protein & fat
Cornbread: protein & fat
Pure foodsSugar: carbohydrateOil: fat
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Energy Storagein the Body
Energy-yielding nutrientsBuild new compoundsFuel 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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AlcoholIs not a nutrient
Contains 7 kcalories per gram
Kcalories from alcohol can cause weight gain
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Add book cover image Dietary Reference Intakes (DRI)
A set of standards that supports health by defining amounts of:EnergyNutrientsOther dietary
componentsPhysical activity
Collaborative effort of USA & Canada
Designed to meet needs of most healthy people
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Setting nutrient recommendations:RDA & AI
Facilitating nutrition research & policy:EAR
Establishing safety guidelines: UL
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Estimated Average Requirements
EAR: Average daily intake levels for ½ of given life
stage & gender groupsUsed to develop & evaluate nutrition
programs for groups such as school children or military personnel
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Other GuidelinesRecommended Dietary Allowances
RDA: is used to set goals for individuals
Tolerable Upper LimitUL: helps prevent nutrient toxicityGood for persons who take
supplements
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Setting Nutrient & Energy Recommendations
NutrientValues set at the high end of the range
Energy (EER)Values depend on age, gender, weight,
height, & physical activity
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Acceptable Macronutrient Distribution Ranges (AMDR)
Carbohydrates = 45-65% daily kcalories
Fat = 20-35% daily kcalories
Protein = 10-35% daily kcalories
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To determineFoods people eatSupplements takenNutritional healthMeasure knowledge,
attitudes, & behaviors related to nutrition
Used forSetting public policyFood assistance
programsRegulate food supplyEstablish research
priorities
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Healthy PeopleNational public health initiative
Identifies the most significant preventive threats to health
Focuses efforts to eliminate threats
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Dietary IdealsAdequacy
Kcalorie control
Balance
Nutrient density
Moderation
Variety
90% of the daily diet should be comprised of nutrient rich plant foods
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Leading Causes of Death in USA
Nutrition related1. Heart disease2. Cancers3. Strokes7. Diabetes
Other related4. Chronic lung disease5. Accidents6. Alzheimer’s8. Pneumonia9. Kidney disease10. Infections of the blood
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Dietary Guidelines for Americans
Consume adequate nutrients
Maintain healthy weight
Engage in physical activity
Eat healthy foods
Reduce saturated fat & trans fat
Choose fiber rich fruits, vegetables & whole grains
Reduce sodium & consume potassium rich foods
Consume alcohol in moderation
Keep foods safe
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Physical ActivityGuidelines 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 Activityfor Fitness
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Benefits of ExerciseRestful 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 GuideBuilds 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 FoodGuide Groups
1. Fruits
2. Vegetables
3. Grains
4. Meat, poultry, fish,
legumes, eggs, & nuts
5. Milk, yogurt, & cheese
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Add book cover imageRecommended Daily Amounts
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Notable NutrientsEat more:
Dark green vegetables
Orange vegetablesLegumesFruitsWhole grainsLow-fat milk & milk
products
Eat less:Refined grainsTotal fats (especially
saturated, trans fat & cholesterol)
Added sugarsTotal calories
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Nutrient DensityA 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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Add book cover image Discretionary kcalorie Allowance
Definition: the difference between kcalories needed to supply nutrients & those needed for energy
People who eat nutrient dense foods may be able to meet their nutrient needs without consuming their full allotment of calories
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Discretionary kcalorie Allowance
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Portion Sizes¼ c dried fruit = a
golf ball
3 oz of meat = a deck of cards
1 ½ oz cheese = a 9 volt battery
½ c ice cream = a racquetball
4 small cookie = 4 poker chips
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Mixtures of FoodsSome foods fall into two or more
food groups
Example: tacoShell = grainOnions, lettuce, tomatoes =
vegetablesGround beef = meatCheese = milk group
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Vegetarian Food Guide
Relies mainly on plant foods
Some diets include:EggsMilk productsBoth
Select meat alternativesLegumesSeedsNutsTofu Eggs
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‘My Pyramid’Replaced ‘food guide pyramid’
Illustrates the concepts in the Dietary Guidelines
Pictorial structure to help consumers make dailyHealthy food choicesPhysical activity choices
www.MyPyramid.gov
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My Pyramid
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Add book cover image ‘ ‘My Plate’My Plate’
‘My Pyramid’ replaced in 2011 with ‘MY PLATE’
Simpler to follow but how to choose healthier foods?
Emphasize eating more food from plants
Choose fish twice a week
Not all proteins are healthy….cut back on saturated & trans fats
Cut back on red meat & dairy
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My Food Plate
http://www.choosemyplate.gov/myplate/index.aspx
Put your weight, age, into this web page & see if you are meeting or over meeting daily food requirements
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Food Labels
Listed in descending order by weight
Appear on all processed foods
Posters & brochures provide information on fresh meats, fruits, & vegetables
Foods produced by small businesses may be exempt
Plain coffee, tea & spices exempt too
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Food Label
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Daily ValueSet of nutrient standards for use
on food labelsAdequacy standards for
desirable nutrientsModeration standards for
nutrients that must be limited
Compares nutrients with daily goals of a person consuming 2000 kcalories
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Nutrient DV %DV Goal
Total Fat 65g = 100%DV Less than
Sat Fat 20g = 100%DV Less than
Cholesterol300mg = 100%DV Less than
Sodium2400mg = 100%DV Less than
Total Carbohydrate
300g = 100%DV At least
Dietary Fiber
25g = 100%DV At least
Examples of DVs versus %DVsBased on a 2,000 Calorie Diet
Examples of DVs versus %DVsBased on a 2,000 Calorie Diet
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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 LabelsNutrient Claims
Example: amount of cholesterol or saturated fat
Health ClaimsExample: “reduces risk of high
blood pressure”
Structure/function ClaimsExample: “slows aging”
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Nutrition in Practice
Chapter 1
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Finding the Truth About Nutrition
Popular media have limited reporting time & space
Scientists often disagree on new findings
Preliminary findings reported before validation or disapproval
New products or treatments promoted before tests of scrutiny
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Internet WebsitesNo guarantee of accuracy of information
Website must be evaluated
National Library of Medicine’s Pub Med Is trustworthywww.ncbi.nlm.nih.gov
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GlossaryDietetics
Application of nutrition principles to achieve & maintain optimum health
Registered dietitian (RD)Graduate of accredited
baccalaureate program with internship
Dietetic technicianAssociates degree
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Other Nutrition Team Members
Nurses
Physicians
Physical therapists
Social workers
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Roles of Health Care Professionals
Obtain diet histories
Measure height & weight
Feed clients
Record food & drink
Help with menus
Monitor weight changes
Monitor food & drug interactions
Encourage clients to eat
Identify clients at risk
Answer questions about food and diet