FOOD, NUTRITION, AND HEALTH

HEALTH PROMOTIONDefinitionsHealth Promotion Active involvement in behavior or programs that advance positive well-being

Nutrition the sum of all processes involved in taking in nutrients and assimilating and using them to maintain body tissue and provide energy, a foundation for life and health

Nutritional science the body of science, developed through control research that relates to the process involved in nutrition: international, community, and clinical

HEALTH PROMOTIONDefinitionsDietetics management of diet and the use of food; the science concerned with the nutritional planning and preparation of foods

Registered Dietitian a professional dietitian, accredited with an academic degree of undergraduate or graduate study program who has passed required registration examinations administered by the American Dietetic Association

Health a state of optimal physical, mental, and social well being; relative freedom from disease or disability

HEALTH PROMOTIONDefinitionsMetabolism the sum of all chemical changes that take place in the body by which it maintains itself and produces energy for its functioning. Glycogen A polysaccharide, the main storage form of carbohydrate, largely stored in the liver and to a lesser extent in muscle tissue

Kilocalorie the general term calorie refers to a unit of heat measure and is used alone to designate the small calorie

HEALTH PROMOTIONHealth and WellnessGood nutrition essential to good healthWellness is the full development of potential.Balance and a positive dynamic state

HEALTH PROMOTIONWellness Movement and National Health GoalsRooted in 1970Response to medical cares emphasisOn illness an diseaseIncreasing healthcare costs Holistic healthFocus on lifestylePersonal choices related to health

HEALTH PROMOTIONTraditional Health ApproachAttempts of change only when s/s of disease or illness existSeek a cureLittle value for lifelong good health

HEALTH PROMOTIONPreventive Health ApproachIdentifies a persons risk factors for development of health problemsEncourages person to choose behaviors that will decrease risk of developing health problems

HEALTH PROMOTIONImportance of a balanced dietFood is a necessity of lifeImportantMaintain good healthIn recovery from illnessBalanced diet extends a persons years of normal functioning

HEALTH PROMOTIONSigns of Good NutritionALERT EXPRESSIONSHINY HAIRCLEAR COMPLEXIONGOOD COLORBRIGHT CLEAR EYESPINK GUMSFIRM MUSCLESNORMAL WEIGHT FOR PATIENT

ERECT POSTUREEMOTIONAL STABILITYGOOD STAMINAHEALTHY APPETITENORMAL SLEEP PATTERNSNORMAL ELIMINATION

Body Mass Index =

StepsExample: 150 lbs & 561. Convert weight in lbs to Kg by dividing by 2.2150 lbs 2.2=68.182. Convert height in feet to inches56=66 inches3. Convert height to meters. Multiple height in inches by 2.54; then divide by 10068 inches x 2.54=167.64167.64/100=1.684. Multiply height (in meters) by itself1.68 x 1.68 = 2.825. Divide your weight (Step1) by height (Step 4)68.18/2.82=24.18BMI=24.2

HEALTH PROMOTION Signs of poor nutritionAPATHYDULL HAIRGREASY COMPEXTIONDULL EYESSWOLLEN ABDOMENFLABBY MUSCLESSLUMPED POSTURECONSTIPATION OR DIARRHEA

FUNCTIONS OF NUTRIENTS IN FOOD

Provide Energy Carbohydrates, proteins, and lipids

Tissue building- Proteins, lipids, vitamins, minerals, and water

Regulation and control- Proteins, lipids, vitamins, minerals, and water

FUNCTIONS OF NUTRIENTS IN FOODIndividual nutrients have many specific metabolic functions including primary and supporting rolesNo Nutrients ever work alone

FUNCTIONS OF NUTRIENTS IN FOODEnergy sourcesCarbohydrates Dietary carbohydrates (starches and sugars) provide the bodies primary source of fuelFuel is needed for heat and energyGlycogen is animal starch and is a bodies store of quick energy Each gram of carbohydrate yields 4kcal of body energy45 % - 65 % of our diet

FUNCTIONS OF NUTRIENTS IN FOODEnergy sourcesFats Secondary form of energyEach gram of fat yields 9 kcal of body energy20 % - 35 % of our diet 2/3 should be from plant source not animal source

FUNCTIONS OF NUTRIENTS IN FOODEnergy sourcesProteins-Energy can be from proteins if not carbohydrates or fatsEach gram of protien yields 4 kcal of body enerty10 % - 35 % of our diet

FUNCTIONS OF NUTRIENTS IN FOODTissue buildingProteins The primary function of protein is tissue building. Protein provides amino acids which are the building blocks necessary for repair and construction of body tissueOther nutrientsVitamin C- Vitamin C is needed to create the cementing intercellular ground substance. The ground substance is called collagenCalcium and phosphorus-help build and maintain the bone tissueIron helps build oxygen carrier hemoglobin in red blood cellsFatty acids-come from fat metabolism they help build the central fat substance of cell walls and promote the transport of fat soluble materials across the cell wall

FUNCTIONS OF NUTRIENTS IN FOODRegulation and controlThe body is an amazing organKeeps all the body functions in alignmentMakes sure all functions are running smoothlyVitamins May function as co enzymes which are components of cell enzymes , they assist with cell metabolism- most b complex vitaminsMinerals- Function as co enzymes which assist in cell metabolism, also against pernicious anemiaOther nutrients Water and fiber. Water is necessary for life itself. Fiber helps maintian the passage of food through the GI tract and influences the absorption of all nutrients

GOOD NUTRITIONOptimal nutrition is a person who receives and uses substances that are obtained from a varied diets in ideal amounts for that specific individualUndernutrition One who receives less than the desired amounts of nutrients effects immune system and mental activitiesMalnutrition Nutritional reserves are depletedOvernutrition More than desired amounts of nutrients are taken in over the course of time producing a gross or morbid obesity

NUTRIENTS AND FOOD GUIDES FOR HEALTH PROMOTIONUnited States standards: Dietary Reference Intakes (DRIs) a system of reference values that can be used for assessing and planning diets for healthy populations and many other purposes.

Recommended Dietary Allowances (RDAs) recommended daily allowances of nutrients and energy intake for population group according to age and sex with defined weight and height.

AIMAim for a healthy weight

Be physically active each day

BUILDLet the pyramid guide your food choices

Choose a variety of grains daily, especially the whole grain

Choose a variety of fruits and vegetables daily

Keep food safe to eat

CHOOSEChoose a diet that is low in saturated fat and cholesterol and moderate in total fat

Choose beverages and foods to moderate your intake of sugars

Choose and prepare food with less salt

If you drink alcoholic beverages, do so in moderation

NUTRIENTS AND FOOD GUIDES FOR HEALTH PROMOTIONIndividual NeedsPerson-Centered CareFood patterns are specific to an individualDepends on the needs, habits, culture, environment, tastes, and energy demandsChanging Food EnvironmentChanging rapidlyMore processed food of questionable nutritional valueMore plentiful food supply but still malnourished

NATURE OF CARBOHYDRATESDefinitionsPhotosynthesis Process by which plants containing chlorophyll are able to manufacture carbohydrate by combining CO 2 from air and water from soil

Saccaride Chemical name for sugar molecule

Simple carbohydrate Sugars with a simple structure of one or two single sugar units

Complex carbohydrate Large complex molecules of carbohydrates composed of many sugar units

NATURE OF CARBOHYDRATESDefinitionsSugar Alcohols Nutritve sweeteners that provide 2 3 Kcal per gram, sorbitol, mannitol and xylitolSorbitol Sugar alcohol formed in mammals from glucose and converted to fructose

Enzyme Specific proteins produced in cells that digest or change specific nutrients in specific chemical reactions with out being changed themselves in the process

Brush Border Cells that are located on the microvilli within the lining of the intestinal tract

NATURE OF CARBOHYDRATESBasic fuel sourcePhotosynthesis is a process by which plants manufacture carbohydrate by combining CO2 from the air and water from the soil. Sunlight is used as energy and chlorophyll is the catalyst6 CO2 + 6 H2O + Energy + Chlorophyll = C6H12O6 + 6 O2Relation to EnergyEnergy is necessary for life. Need fuel for energy.Basic fuel sourceSugars and starches are main source of energy

NATURE OF CARBOHYDRATESEnergy-Production SystemDigest carbohydrates and change it to glucoseGlucose transported via circulationReleased through process of metabolismCarbohydrates called quick energy

NATURE OF CARBOHYDRATESClasses of CarbohydratesMonosaccharides- one sugar, simple sugar or simple carbohydrate- building block for all carbohydrates, requires no further digestion. Corn syrupDisaccharides two sugars, simple sugars or simple carbohydrate, double, CHO, table sugar, sugar cane, molasses, milk, starch digestion,Polysaccharides- Complex carbohydrate has large complex compound of many polysaccharides units in long chains, grains, cereal, bread, crackers, rice, cord, legumes, potatoes, liver, muscle meats, animal tissue

NATURE OF CARBOHYDRATESMonosaccharide Glucose- Basic sugar in body metabolism Fructose- Found in fruits or in honey. Sweetest if the simple sugars- amount of sugar in fruit depends on its ripeness Galactose- Comes in digestion of milk sugar or lactose

NATURE OF CARBOHYDRATESDisaccharidesSucrose table sugar glucose and fructose combinedLactose Sugar found in milk glucose and galactose combined- lactose stays in body longer and creates formation of useful bacteria. Cows milk is 4.8 % lactose as human milk is 7 % lactoseMaltose- derived from intermediate break down of starch, used as a sweetner in processed foods

NATURE OF CARBOHYDRATESPolysaccharidesStarch-Most significant polysaccharide in the diet. Found in grains, legumes and other vegetables. Break down slowly. Supply energy over a period of time.45 % 65 % of total Kcal are from starch. Whole grain Food products such as flour, bread, and cereals that still retain its outer bran layer and the inner germ endosperm and nutrients (see page 19)

Glycogen It is not a significant source of carbohydrate. It is formed in body tissues. It is found in liver and muscles where it is constantly recycled. Stored form of carbohydrate and is stored in liver

Kernel of wheat showing bran layers

Dietary fiber Humans lack the enzymes to digest dietary fiber. Cellulose Mostly from plants. Undigested in the GI tract and provides bulk to the diet. Main source is stems and leaves of vegetables.Noncellulose polysaccharides- Hemicelluloses, pectin's, gum and mucilage's They all absorb water and swell to a larger bulkLignin Woody part of plants Binds with bile acids and cholesterol to prevent their absorption

NATURE OF CARBOHYDRATES

Other sweeteners sugar alcohols and alternative sweeteners are often used as sugar replacement.a.Nutritive sweeteners- Sorbitol, mannitol xylitol are the alcohol form of sucroseb.Nonnutritive sweeteners- aspartame and saccharinNATURE OF CARBOHYDRATES

FUNCTIONS OF CARBOHYDRATESBasic fuel supply- 4 Kcal/gFuel for the bodyBurn in the body to meet energy needsReserve fuel supplyGlycogen reserves=supply backup fuelAmount of glycogen and blood sugar in body relatively small (supply day energy)Carbohydrates must be taken daily to prevent breakdown of fat and tissue

FUNCTIONS OF CARBOHYDRATESSpecial tissue functionsLiver Glycogen reserves in the liver and muscle create reserves to protect cells form depressed metabolic function and resulting in injuryProtein and fat- Regulates protein and fat production- Proteins are broken down for source of energy if no carbohydrates Ketones are the by product - The Ketones are strong acids and creates acidosis. This upsets the acid base balance

FUNCTIONS OF CARBOHYDRATESSpecial tissue functionsHeart Fatty acids are the preferred fuel for the heart muscle Glycogen is used in emergency situations may cause cardiac disorder and anginaCentral nervous systemConstant carbohydrates stores required for nerve functionBrain does not store glucose-depends on minute to minute supplySustained low blood sugar-may cause brain damage and death

FOOD SOURCES OF CARBOHYDRATESStarches Fundamental complex carbohydrate foods for slowly available glucoseSustained energy sources of rapidly available glucose (RAG)Required for balance dietSource of fiber and other nutrientsSugars Not the villain in the story of healthToo much sugar lead to health problems-obesity, dental caries (cavities)Average American consumes 1/3 lb a dayModeration is the key

DIGESTION OF CARBOHYDRATESDigestion is mechanical and chemicalMechanical or muscle action is the breakdown food mass into smaller particles (mastication)Chemical is with specific enzymes that break down food nutrients into still smaller usable metabolic products

DIGESTION OF CARBOHYDRATESMouth Mixes with saliva and salivary amylase (ptyalin) secreted by the parotid gland, located under ear and in back of jawStomach Stomach- peristalsis wave like action of muscles fibers of the stomach wallHydrochloric acid in the stomach stops the secretions of the parotid glands

DIGESTION OF CARBOHYDRATESSmall intestine Carbohydrate digestion is complete in the small intestines by enzymes secreted by the pancreas - Pancreatic secretions are pancreatic amylase which breaks down disaccharides and monosaccharidesIntestinal secretionsBrusch border (microvilli) sucrase, lactase, and maltase they act in their respective disaccharide to create glucose, galactose and fructoseLactose intolerance is the inability to breakdown lactose into its monosaccharide units (glucose and galactose)

Some starch is broken down by salivary amylase to maltose.Salivary amylase in inactivated by strong acidEnzymes (amylase) from pancreas break down starch into maltoseEnzymes in wall of small intestine break down diaccharides sucrose, lactos and maltose into monosaccjarides glucose, fructose, and galactoseAbsorption of glucose, fructose and galactose into blood stream to be taken to the liverSome soluble fiber is fermented into various acid and gases by bacteria in the large intestinesInsoluble fiber is excreted in feces, but little other dietary carbohydrate is present.

Ethnicity and Lactose IntoleranceAfrican American and Native American suffer from lactose intolerance more than Caucasian. 100% of Native Americans endure some form of lactose intolerance95 % of African American suffer with some form of lactose intolerance12 % Caucasian suffer from lactose intolerance

BODY NEEDS FOR CARBOHYDRATESDietary Reference Intakes (DRIs)Energy needs listed as total kilocalories45 % - 65 % 225 TO 325 g of carbohydrates for a 2000 kcal dietU. S. Dietary GuidelinesGeneral guidelines to promote healthNot specific as to where calories should come fromAdvises let the Pyramid guide your food choices