Judith E. Brown

www.cengage.com/nutrition/brown

Prof. Albia Dugger • Miami-Dade College

Key Nutrition Concepts and Terms

Unit 1

• Why do we eat food?

• What is food?

Nutrition Defined

• Nutrition• The study of foods, their nutrients and other

chemical constituents, and the effects that food constituents have on health

A “Melting Pot” Science

• Nutrition is an interdisciplinary science• Behavioral and social

sciences• Biological, chemical,

physical, and food sciences

• Quantitative sciences (mathematics, statistics)

Foundation for Nutrition

• To think like a nutritionist, you need a working knowledge of nutrition terms and basic nutrition concepts

Common sense requires a common knowledge

– Thomas Paine

10 Nutrition Concepts

1. Food is a basic need (and right?)

Food Security vs. Food Insecurity

2. Food provide calories (energy), nutrients,

and other substances needed for survival

calories, essential and nonessential nutrients, phytochemicals, antioxidants

10 Nutrition Concepts

3. Health problems related to nutrients

originate within cells

metabolism- anabolism and catabolism

4. Poor nutrition can result from both

inadequate and excessive levels

of nutrient intake……Examples?

Know illustration 1-14 (pg. 1-14)

10 Nutrition Concepts

5. Humans have adaptive mechanisms for

managing fluctuations in nutrient intake?

why would this be so?

6. Malnutrition can result from poor diet,

disease, genetic factors, or combination.

nature vs. nurture argument

10 Nutrition Concepts

7. Some groups are at higher risk of becoming

inadequately nourished than others.

Identify 5 groups at risk and why

8. Poor nutrition can influence the development

of certain chronic diseases.

What % of adults are diabetic? Pre-diabetic?

What % of children are diabetic? Pre-diabetic?

Diabetes Statistics

• Diabetes affects 25.8 million people  8.3% of the U.S. population

• DIAGNOSED18.8 million people • UNDIAGNOSED7.0

• Among U.S. residents aged 65 years and older, 10.9 million, or 26.9%, had diabetes in 2010.

• About 215,000 people younger than 20 years had diabetes (type 1 or • type 2) in the United States in 2010.

• About 1.9 million people aged 20 years or older were newly  diagnosed with diabetes in 2010 in the United States

.

·         In 2005–2008, 35% of U.S. adults aged 20 years or older had prediabetes       ·         Diabetes is the leading cause of kidney failure, nontraumatic lower- limb   amputations, and new cases of blindness among adults in the United States.

·         Diabetes is a major cause of heart disease and stroke.·         Diabetes is the seventh leading cause of death in the United States.

Citation:  Centers for Disease Control and Prevention. National diabetes fact sheet: national estimates and general information on diabetes and prediabetes in the United States, 2011. Atlanta, GA: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, 2011.

10 Nutrition Concepts

9. Adequacy, variety, and balance are key

characteristics of a healthy diet

energy dense foods

nutrient dense foods

empty calorie foods

10 Nutrition Concepts

10.There are no “good” or “bad” foods

Do you believe this is true?

Why do we ban or tax certain foods?

Nutrition Concepts Review- pg. 1-20