GENERAL NUTRITION - Weebly · 2020. 2. 17. · 2. Polyunsaturated!(PUFA):!Fish,Flaxseed,Corn,’...
Transcript of GENERAL NUTRITION - Weebly · 2020. 2. 17. · 2. Polyunsaturated!(PUFA):!Fish,Flaxseed,Corn,’...
GENERAL NUTRITION Rebecca Schaferko-er DeHamer Registered Die66an Candidate & MS Candidate in Nutri6onal Science SDPD Academy Course August 20, 2012
1. Diges6ve Tract 2. Hormonal Control 3. The Calorie 4. Nutrients 5. Non-‐Nutrients 6. Scenarios
AGENDA
1. Diges-ve Tract 2. Hormonal Control 3. The Calorie 4. Nutrients 5. Non-‐Nutrients 6. Scenarios
GI TRACT Beginning to End of Diges.on & Helpers A. Upper GI Tract • Mouth, Esophagus, Stomach
B. Lower GI Tract • Small Intes4ne, Large Intes4ne, Rectum
C. Accessory Organs • Liver, Gallbladder, Pancreas
1. Diges6ve Tract 2. Hormonal Control 3. The Calorie 4. Nutrients 5. Non-‐Nutrients 6. Scenarios
(AN) & OREXIGENIC SUBSTANCES Decreases Appe.te • Serotonin • Pep6de YY • Insulin • Lep6n • Cocaine-‐amphetamines Increases Appe.te • Ghrelin • Norpep6de Y
1. Diges6ve Tract 2. Hormonal Control 3. The Calorie 4. Nutrients 5. Non-‐Nutrients 6. Scenarios
THE CALORIE The energy it takes to raise the temperature of 1g of water by 10 Celsius. • 4.18 Joules • Energy Needed to Survive
Fuel All Mechanisms in the Body • Energy Needed to Maintain a Healthy Metabolism
“Stoking the Fire” • Lacking Needed Energy = Slowing Metabolism
Protec6ng Fat Stores Use Lean Tissue = Loss of Muscle
• Recommended > 1,100 kcal/d
1. Diges6ve Tract 2. Hormonal Control 3. The Calorie 4. Nutrients 5. Non-‐Nutrients 6. Scenarios
CARBOHYDRATES Carbon + Hydrogen + Oxygen = CHO = 4kcals/g A. Monosaccharaides: 1. Glucose (GLU)
2. Fructose (FRUC) 3. Galactose (GALAC)
B. Disaccharides: 1. Sucrose = FRUC + GLU
2. Lactose = GALAC + GLU 3. Maltose = GLU + GLU
C. Polysaccharides: 1. Starch
2. Glycogen 3. Cellulose
CARBOHYDRATES Polysaccharides
A. Starch: chain of GLU 1. Amylose: straight chain 2. Amylopec6n: branched chain B. Glycogen: storage branched chain of GLU C. Cellulose: straight chain of GLU 1. Soluble “Fiber” 2. Insoluble “Fiber”
CARBOHYDRATES Fiber: Try for 3-‐5g/serving • Daily Recommended Intake (DRI): Women = 25g
Men = 38g • Sources: Most foods are a mixture of both.
Soluble Insoluble (fermentable)
• Nutri-onal Implica-ons
ê Cholesterol ê Cardiovascular Disease ê Colon Cancer é Weight Loss
24-‐HOUR RECALL WHERE DID MOST OF YOUR CHO COME FROM YESTERDAY? WERE THEY HIGH FIBER? • AT BREAKFAST? • AT SNACK? • AT LUNCH? • AT SNACK? • AT DINNER? • AT SNACK?
LIPIDS Solid and Liquid forms of Fat, Insulate Nerves, Build Hormones, Fat Soluble Vitamins = 9kcal/g A. Saturated Fats: Animal sources, Palm & Coconut B. Unsaturated Fats:
1. Monounsaturated (MUFA): Olive, Avocado, Canola, and Nut Oils
2. Polyunsaturated (PUFA): Fish, Flaxseed, Corn, Safflower, Sunflower, and Soy Oils
C. Trans Fats: Making an Unsaturated into a Saturated
LIPIDS Polyunsaturated Fa_y Acids (PUFA)s A. Omega 3 Acids: EPA, DHA • Vasodila4on, Inhibits Blood CloLng, An4-‐inflammatory • Recommended: 1.1-‐1.6g/d • Sources: Fa-y Fish, Flaxseed B. Omega 6 Acids: Arachidonic, α-‐Linolenic, Linoleic • Vasoconstric4on, Promotes Blood CloLng, Pro-‐inflammatory • Recommended: 12-‐17g/d • Sources: Found in most packaged foods.
LIPIDS Nutri.onal Implica.ons: A. Saturated Fats
éTotal Cholesterol (TC) éLow-‐density Lipoproteins (LDL)
B. Unsaturated Fats (MUFA’s & PUFA’s)
êTC, êLDL C. Trans Fats
éTC, éLDL, êHigh-‐density Lipoproteins (HDL)
24-‐HOUR RECALL WHERE DID MOST OF YOUR LIPIDS COME FROM YESTERDAY? WERE THEY SATURATED, OR UNSATURATED? • AT BREAKFAST? • AT SNACK? • AT LUNCH? • AT SNACK? • AT DINNER? • AT SNACK?
PROTEINS Enzymes, Hormones, Structure, Transporters, etc. (Amino Acids) = 4kcal/g A. Non-‐essen-al Amino Acids B. Essen-al Amino Acids 1. Grains & Legumes (rice, wheat, quinoa, beans, & peas) 2. Animal Sources (dairy, meat, eggs, & fish) • 1/10kcal = 2.5%kcal in grams (2000kcal = 50g) • Proteins for Energy = GLU, FA, Ketones • High Protein = Hard on Liver
Creates Fluid Imbalance Calcium excreted (16mg/g PRO)
VITAMINS Organic, Require minute amounts, Essen4al, Generally not synthesized, and Deficiencies cause symptoms A. Fat-‐Soluble:
A,D,E,& K B. Water-‐Soluble:
B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic Acid), B6 (Pyridoxine), B12 (Cobalamin), Bio6n, Folic Acid, Choline
• Self Synthesizing: D, K, Bio6n, Niacin • Upper Limits & Toxicity: C, B3, B6, Folic Acid,
Choline
MINERALS Inorganic element, Require minute amounts, Essen4al, and Deficiencies cause symptoms A. Macrominerals: ≥ 100mg/d
Calcium, Phosphorus, Magnesium, Sodium, Potassium, Chloride
B. Microminerals (trace minerals): < 100mg/d Iron, Zinc, Copper, Iodine, Selenium, Molybdenum, Manganese, Fluoride
C. Ultra trace minerals: Nickel, Silicon, Arsenic, etc. • Toxici-es
WATER Recommended 6-‐8 8oz glasses/d • Facts: Moisten Tissues, Protects Organs, Dissolve
Molecules, Regulates Body Temperature, Lubricates Joints, Moistens Kidney to flush waste, Carry Nutrients and Oxygen to Cells
• Overhydra-on: Endurance sports (>1hr)
• Sa-sfying Needs: Urine, BM
• Mee-ng Needs: a.m. & p.m., Prepare, Fountains, Adding to your Water, In Food
1. Diges6ve Tract 2. Hormonal Control 3. The Calorie 4. Nutrients 5. Non-‐Nutrients 6. Scenarios
ALCOHOL Not a Nutrient (void of nutri4onal need), Similar Structure to CHO, Similar Metabolism to FAT • Facts:
1g = 7kcal Absorbed 1st in the Stomach Water Soluble = Easily enters the blood stream
• Toxicity: Cirrhosis of Liver (irreversible,éblood pressure) Fa-y Liver Impaired Metabolism from Damaged Liver Vitamin & Mineral Deficiencies
PHYTOCHEMICALS Not a Nutrient, Plant Chemicals with Protec4ve or Disease Preven4ve Proper4es A. Carotenoids: alpha-‐carotene, beta-‐carotene,
lycopene • Apricots, Carrots, Tomatoes, Spinach, Broccoli
B. Flavonoids: flavonols, favones • Berries, Citrus, Onions, Apples, Green Tea, Red Wine
C. Phytoestrogens: isoflavones • Tofu, Soy, Flax, Rye
D. Capsaicin • Hot Peppers
1. Diges6ve Tract 2. Hormonal Control 3. The Calorie 4. Nutrients 5. Non-‐Nutrients 6. Scenarios
SHOPPING Plan, Plan, Plan… Conscious Decisions 1. Where? 2. When? 3. How Do You Plan? 4. How Do You Navigate? 5. What Do You Look For? • Enriched: Out & Back • For6fied: Added • Imita6on: Chemistry • Organic: US? • Whole Grain/Wheat: 3-‐5g Fiber/serving • Low Fat & Non Fat: High What?
EATING OUT Por4on Consciousness, Look at ‘Healthy Op4ons’ First 1. Breakfast • Fruits & Vegetables • Wheat Toast Dry • Egg Whites
2. Lunch • Hold the Mayo • Choose Sides Wisely (nego6ate)
3. Dinner • Grilled & Baked • Choose Sides Wisely (nego6ate)
4. Snacks • CHO & PRO (yogurt & banana, fruit & co-age cheese, bagel/
pretzel/apple & pb, cereal & milk, PRO powder smoothie) , Fiber
PACKING FOOD Your Normal Rou4ne for Food Away From Home 1. Car • Breakfast: Smoothie, Muffin/Scone • Lunch & Dinner: Sandwich's, Wraps, Burritos,
Let Overs • Snacks: Fruits & Vegetables, Nuts, Cookies
2. Office • Breakfast: Same + Oatmeal • Lunch & Dinner: Same • Snacks: Same + Peanut Bu-er, Co-age Cheese,
Yogurt, Let Over Lunch/Dinner
DIETING A. Backlash • Loss of Control, Self Trust • Loss of Deserving ‘Yummy’ Foods • Last Supper • Famine Metabolism
B. Paradox • Punishment, Guilt, Parole = Cycle • Rice Cakes è Haagen Daz
C. Biology • DIE6ng = Starva6on • Body Creates Cravings, DIEt Inten6ons Lost =
Blame Willpower (really Biology)
1. Diges6ve Tract 2. Hormonal Control 3. The Calorie 4. Nutrients 5. Non-‐Nutrients 6. Scenarios
REVIEW
1. Healthy Nutri6on as a WHOLE 2. Balance, Modera6on, & LOVE for food 3. Honor your HEALTH 4. Be Crea6ve & Experimental 5. Plan, Plan, Plan,…..Consciously 6. Baby Steps
MAIN POINTS