Nutrition

Objective:1. Analyze the function of nutrients

2. Analyze dietary guidelines3. Identify characteristics and treatment of

common eating disorders.

Nutrients Are:

Water Carbohydrates Lipids Proteins Minerals Vitamins Fiber

Water

Essential nutrient 55-65% body weight Body loses water

through evaporation, excretion, and respiration

The only nutrient we sense a need for---- Thirst

Carbohydrates Monosaccharide = simple

sugar = glucose Disaccharide = double

sugar Polysaccharides = complex

sugar Main source of energy for

the body CALORIE – unit that

measures the amount of energy contained within the chemical bonds of different foods

Carbohydrate cont.

Empty calories – found in foods like candy, cake, cookies that have no nutritional value

Complex carbohydrates containing starch and cellulose are healthier – they supply ROUGHAGE – the indigestible part of food.

Lipids

Source of energy – twice as many calories as the same amount of carbohydrate or protein

Stored fat provides energy during emergencies

Body fat cushions internal organs

Body fat insulates against the cold

Fat carry fat-soluble vitamins

Cholesterol Fat in animal products like

meat, cheese, eggs Excess cholesterol in the

body will start to build up inside the artery walls causing atherosclerosis

Recommended blood level under 200 mg/dl

HDL – High Density Lipoprotein – “good”, removes excess cholesterol from the cells and carries it back to liver to be broken down/eliminated

LDL – Low Density Lipoprotein – carry fat to cells

Proteins

Many functions:

1. Enzymes

2. Source of energy

3. Muscles, hormones, clotting, antibiotics all depend on proteins

AMINO ACIDS – building blocks of proteins

Proteins that contain all amino acids are COMPLETE PROTEINS – milk, eggs, meat

Proteins Cont.

Proteins that do not contain all amino acids are INCOMPLETE PROTEINS – vegetables, beans, wheat

Can’t store excess amino acids – excreted as urea

Adults in US eat too much protein – puts extra burden on liver and kidney which must eliminate urea from body.

Minerals and Trace ElementsMineral Trace

ElementsFluorine Iodine Iron

From inorganic compounds in food, many necessary form human growth and maintenance

Most important are sodium, potassium, calcium iron

Present in very small amounts, toxic levels are close to healthy levels.

Most minerals present in average adult diet

In drinking water, needed for bones and teeth

In shellfish and iodized salt, needed to make thyroid hormone

In liver, lean meats, needed to make hemoglobin

Vitamins Vitamin- biologically active

organic compound Function as coenzyme for

normal health and growth, some behave like hormones

A,D,E,K – fat soluble vitamins – can be stored by the body

B vitamins, pantothenic acid, folic acid, biotin and Vitamin C – water soluble – can’t be stored, excess excreted by body

Fiber

Found in plant foods like whole-grain breads, cereals, beans, and peas, other vegetables and fruit

Eating a variety of plant food important for proper bowel function, may lower the risk of heart disease and some cancers.

Definitions

(RDA) Recommended dietary allowances

Chart that lists recommended intake of vitamins and minerals

Basal Metabolic Rate –

Amount of energy needed to maintain life when the body is at rest

Metabolism- use of food nutrients by the body to produce energy

Food Guide Pyramid The food guide pyramid was

redesigned in 2005. A rainbow of colored, vertical stripes represent the five food groups, as well as fats and oils.

Orange- grains Green -vegetables Red -fruits Blue -milk and dairy

products Purple -meat, beans, fish,

and nuts Yellow -oils

The U.S. Department of Agriculture (USDA) changed the pyramid because they wanted to do a better job of telling Americans how to be healthy. They guy climbing the staircase up the side of the pyramid shows how important it is to exercise and be active.

Nutrition Labeling

FDA requires nutrition labeling for most foods Includes information on calories, nutrient contents

Includes recommended daily allowances of nutrients.

Regular Diet Balanced diet no restrictions

Liquid Diet Clear or full liquid

Used after surgery or heart attack

For pts. With digestive problems or before x-ray of

digestive tract.

Low Cholesterol

For pts. With atherosclerosis and heart disease

Restrict foods high in saturated fat such as beef, liver, pork, lamb, egg yolk, cream cheese, shellfish, and whole milk

Sodium Restricted

Reduced salt intake for pts with cardiovascular disease and kidney disease and edema

NO added salt and avoid smoked or processed foods, pickles, olives, and some processed cheese.

Bland Diet Easily digested foods that don’t irritate digestive tract

Avoid fried foods, spices raw fruits and vegs., coffee or tea, alcoholic and carbonated beverages

For pts with ulcers or GI disease

Guidelines for a Healthy Diet

1. Eat a variety of foods2. Maintain desirable weight3. Avoid too much fat, saturated fat (animal

fat) and cholesterol4. Eat foods with adequate starch and fiber

(roughage)5. Avoid too much sugar6. Avoid too much sodium7. Don’t drink alcohol!

Eating Disorders

Obesity Most common nutritional

disease Weighs 15% more than

optimal body weight for gender, height, and bone structure

Obesity affects physical and mental health

Causes- taking in more calories than are burned

Anorexia Nervosa Serious mental disorder,

mostly in teenage females Criteria for diagnosis:1. Intense fear of becoming

obese that does not go away with wt. loss

2. Distorted body image( feels fat even when emaciated)

3. Weight loss of at least 25% of original body weight

4. Refusal to maintain minimal normal wt.

5. No known physical illness6. Amenorrhea

Bulimia

Episodic binge eating followed by PURGING (vomiting and laxative abuse)

Usually women, older than teens

Definitions

Anorexia: loss of appetite Malnutrition: State of poor nutrition due to diet

or illness Fluorine Deficiency: tooth decay Iodine Deficiency: Goiter (enlarged thyroid) Iron Deficiency: Anemia