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LectureLectureOutlineOutline
Chapter 1Chapter 1
Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
The Basics of NutritionThe Basics of Nutrition
Chapter 1Chapter 1
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Chapter Learning OutcomesChapter Learning Outcomes
1.1. Define terms such as diet, nutrition, nutrient, Define terms such as diet, nutrition, nutrient, essential nutrient, macronutrient, micronutrient, essential nutrient, macronutrient, micronutrient, kilocalorie, and photochemical.kilocalorie, and photochemical.
2.2. Identify factors that influence personal food Identify factors that influence personal food choices.choices.
3.3. Identify lifestyle factors that contribute to the Identify lifestyle factors that contribute to the leading causes of death in the United States.leading causes of death in the United States.
4.4. List the 6 classes of nutrients and identify a List the 6 classes of nutrients and identify a major role of each class in the body.major role of each class in the body.
5.5. Identify basic metric system units often used in Identify basic metric system units often used in nutrition.nutrition.
Chapter Learning Outcomes Chapter Learning Outcomes (continued)(continued)
6.6. Explain the concept of energy density and identify Explain the concept of energy density and identify energy-dense foods.energy-dense foods.
7.7. Use the caloric values of energy-yielding nutrients to Use the caloric values of energy-yielding nutrients to estimate the amount of energy in a food.estimate the amount of energy in a food.
8.8. Identify key basic nutrition concepts, such as the Identify key basic nutrition concepts, such as the importance of eating a variety of foods and no food importance of eating a variety of foods and no food supplies all nutrients.supplies all nutrients.
9.9. Discuss factors that contribute to malnutrition in the Discuss factors that contribute to malnutrition in the world.world.
10.10. Identify major federal U.S. food assistance programs.Identify major federal U.S. food assistance programs.
Quiz YourselfQuiz Yourself True or FalseTrue or False
1.1. There are four classes of nutrients: proteins, There are four classes of nutrients: proteins, lipids, sugars, and vitamins. T Flipids, sugars, and vitamins. T F
2.2. Proteins are the most essential class of Proteins are the most essential class of nutrients. T F nutrients. T F
3.3. All nutrients must be supplied by the diet, All nutrients must be supplied by the diet, because they cannot be made by the body. because they cannot be made by the body. T FT F
4.4. Vitamins are a source of energy. T FVitamins are a source of energy. T F5.5. Milk, carrots, and bananas are examples of Milk, carrots, and bananas are examples of
“perfect foods” that contain all nutrients. “perfect foods” that contain all nutrients. T FT F
How Did You Do?How Did You Do?1.1. FalseFalse There are There are sixsix classes of nutrients: classes of nutrients:
carbohydrates, lipids, proteins, vitamins, carbohydrates, lipids, proteins, vitamins, minerals, and water. minerals, and water.
2.2. FalseFalse Proteins are Proteins are notnot the most essential the most essential class of nutrients. class of nutrients.
3.3. FalseFalse All nutrients do not need to be All nutrients do not need to be supplied by the diet, because supplied by the diet, because somesome cancan be be made by the body. made by the body.
4.4. FalseFalse Vitamins are Vitamins are not not a source of energy.a source of energy.5.5. FalseFalse Milk, carrots, and bananas are Milk, carrots, and bananas are notnot
“perfect foods.” No naturally-occurring food “perfect foods.” No naturally-occurring food supplies all nutrients.supplies all nutrients.
What What Influences Influences
Your Eating Your Eating Habits?Habits?
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Why Should You Care About Your Why Should You Care About Your DietDiet??
Poor diet is associated with 4 of 10 Poor diet is associated with 4 of 10 leading causes of death:leading causes of death:
--Heart diseaseHeart disease
-Some types of cancer-Some types of cancer
-Stroke-Stroke
-Type 2 diabetes-Type 2 diabetes
Adequate diet plus regular exercise may Adequate diet plus regular exercise may reduce your chances of developing reduce your chances of developing these serious chronic diseases.these serious chronic diseases.
Nutrition: The BasicsNutrition: The Basics Key TermsKey Terms
NutritionNutritionScientific study of nutrients, the chemicals in Scientific study of nutrients, the chemicals in food that are necessary for life, and how the food that are necessary for life, and how the body uses thembody uses them
NutrientsNutrientsLife-sustaining substances in foodLife-sustaining substances in food
DietDietTypical pattern of food choicesTypical pattern of food choices
Nutrition: The BasicsNutrition: The Basics Key Terms Key Terms (continued)(continued)
ChemistryChemistry
Study of the composition and Study of the composition and characteristics of matter and the characteristics of matter and the changes that can occur to itchanges that can occur to it
CellCell
Smallest functioning structural unit Smallest functioning structural unit in a living organismin a living organism
Six Classes of NutrientsSix Classes of Nutrients
1.1. CarbohydratesCarbohydrates
2.2. Lipids (includes fat)Lipids (includes fat)
3.3. ProteinsProteins
4.4. VitaminsVitamins
5.5. MineralsMinerals
6.6. WaterWater
Note approximate percentages of
nutrients in young male and female
bodies.
Vitamins are not included, because
they are in very small amounts.
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Major Functions of NutrientsMajor Functions of Nutrients in the Body in the Body
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Essential Essential Nutrients and Nutrients and NonnutrientsNonnutrients
Essential NutrientsEssential Nutrients -must be supplied-must be supplied by foodby food -the body cannot-the body cannot synthesize or make synthesize or make
enough of themenough of them
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Three Features of Three Features of Essential NutrientsEssential Nutrients
1.1. If missing from diet, a If missing from diet, a deficiency deficiency diseasedisease occurs. occurs.
2.2. Adding missing nutrient back to diet Adding missing nutrient back to diet corrects signs and symptoms of the corrects signs and symptoms of the deficiency.deficiency.
3.3. Scientists can explain why lack of the Scientists can explain why lack of the nutrient caused abnormalities. nutrient caused abnormalities.
NonnutrientsNonnutrientsKey TermsKey Terms
FiberFiber Group of substances made by plants Group of substances made by plants
that humans do not digest but produce that humans do not digest but produce some health benefitssome health benefits
PhytochemicalsPhytochemicalsCoCompounds made by plants that are mpounds made by plants that are not nutrientsnot nutrients
NonnutrientsNonnutrientsKey Terms Key Terms (continued)(continued)
AntioxidantsAntioxidantsSubstances that protect other compounds Substances that protect other compounds from being damaged or destroyed by certain from being damaged or destroyed by certain environmental factorsenvironmental factors
Phytochemicals of Scientific InterestPhytochemicals of Scientific Interest
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What Are Dietary Supplements?What Are Dietary Supplements?
Dietary supplementsDietary supplements
includeinclude:: - Nutrient preparations - Nutrient preparations
- Certain hormones- Certain hormones - Herbs - Herbs
FDAFDA does not regulate does not regulate dietary supplements dietary supplements as it regulates as it regulates medications.medications.
Echinacea Flower—the herbal supplement Echinacea is generally not useful for preventing or treating colds.
Factors that Influence Your HealthFactors that Influence Your Health
Your Your LifestyleLifestyle
The way you liveThe way you live
Your Your Risk FactorsRisk Factors
Personal characteristics Personal characteristics that influence chances that influence chances of developing diseaseof developing disease
Example:
Lifestyle
Poor diet and lack of regular exercise contribute
to Excess Body Fat (Risk Factor)
Our Changing Eating HabitsOur Changing Eating Habits
Today, the typical American consumes more food energy,
fat, and sugar than in 1970.
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Healthy People 2010Healthy People 2010
A report from theA report from theU.S. PublicU.S. PublicHealth ServiceHealth Servicethat includes 467that includes 467specific nationalspecific nationalhealth promotionhealth promotionand diseaseand diseasepreventionpreventionobjectivesobjectives
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Metrics for NutritionMetrics for Nutrition
Units of scientific Units of scientific measurement measurement often used in often used in nutritionnutrition
Length — metersLength — meters
Weight — gramsWeight — grams
Volume — litersVolume — liters
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Metrics for NutritionMetrics for Nutrition
Metric Basics Metric Basics (approximations)(approximations)
1 inch = 2.5 cm1 inch = 2.5 cm
1 ounce = 28 g1 ounce = 28 g
1 pound = 454 g1 pound = 454 g
2.2 pounds = 1 kg2.2 pounds = 1 kg
Do the Math
If you are 5’5” (65”) (65 x 2.5 = 162.5 cm)
If you weigh 130 lbs (130 ÷ ÷ 2.2 = approx.
59 kg)
Metrics for NutritionMetrics for Nutrition
What’s a Calorie?What’s a Calorie?
caloriecalorie – – measure of food energy; heat needed to measure of food energy; heat needed to raise 1 g of water 1raise 1 g of water 1oo CelsiusCelsius
Kilocalorie or CalorieKilocalorie or Calorie — measure of food energy— measure of food energy– Technically a Technically a kilocaloriekilocalorie is the heat energy needed to raise is the heat energy needed to raise
the temperature of 1000 g (1 liter) of water 1the temperature of 1000 g (1 liter) of water 1oo Celsius. Celsius.
Specific number of calories in food is reported as kilocalories or Calories
1 kilocalorie = 1000 calories = 1 Calorie
Kilocalorie Contributors in Diets
• 1 g of carbohydrate provides 4 kcal.
• 1 g of protein provides 4 kcal.
• 1 g of fat provides 9 kcal.
• 1 g pure alcohol (a non nutrient) provides
7 kcal.
Macronutrients and Micronutrients
MacronutrientsNeeded in gram
amounts and provide
energy
• Carbohydrates, protein, and fat
MicronutrientsNeeded in very small
amounts and do not provide energy
• Vitamins and minerals
Concept 1:Concept 1: Most Naturally Occurring Most Naturally Occurring Foods are Mixtures of Nutrients.Foods are Mixtures of Nutrients.
A 6 oz potato containsA 6 oz potato contains: 4 g protein
36 g carbohydrate <1 g fat
8 fluid oz fat-free milk contains8 fluid oz fat-free milk contains: 8 g protein
12 g carbohydrate 1 g fat
Energy and Nutrient Composition Energy and Nutrient Composition
These foodscontribute verydifferent amounts ofenergy, water,protein,carbohydrate, fat,and calcium to diets.
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Concept 2: Eating a variety of foods can help ensure the nutritional adequacy of a diet.
• There are no “perfect”no “perfect” natural foods that contain all nutrients in amounts needed by the human body.
• Eat a varietyvariety of foods, especially fruits, vegetables, and minimally processed grains, to ensure nutritional adequacy.
Concept 3:Concept 3: There are no “good” or There are no “good” or “bad” foods.“bad” foods.
Empty CalorieEmpty Calorie versus Nutrient DenseNutrient Dense
Poor source of micro- nutrients (vitamins andminerals) compared to calories
Has more micronutrients(vitamins and minerals) inrelation to its energyvalue
Concept 4:Concept 4: Enjoy eating all food in moderation
Dietary moderationDietary moderation ==Obtaining enough nutrients from food Obtaining enough nutrients from food
++Avoiding excessive amounts of nutrientsAvoiding excessive amounts of nutrients
++Balancing calorie intake with expenditureBalancing calorie intake with expenditure
Concept: 5 For each nutrient, there is a range of safe intakes.
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Physiological dosePhysiological doseAmount of a nutrient within the range of safe intake that enables the body to function optimally
MegadoseMegadoseGenerally defined as 10 times the recommended amount of a vitamin or mineral
Concept 6:Concept 6: Food is the best source of nutrients and phytochemicals.
During refinement,a wheat kernel isstripped of thenutrient-rich germgerm
andphytochemical-richphytochemical-richbran.bran.
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Concept 7:Concept 7: There is no “One Size Fits All” approach to planning a nutritionally adequate diet.
Food guidesFood guides can be
used to individualize
your diet, so it is
nutritionally adequate
and suits your likes and
dislikes.
Concept 8:Concept 8: Foods and the nutrients
they contain are not cure-alls.
Specific nutrient Specific nutrient deficiencydeficiency
diseasesdiseases can be cured by can be cured by
eating foods that contain theeating foods that contain the
missing nutrient.missing nutrient.
But,But, nutrients do not nutrients do not “cure”“cure”
other ailmentsother ailments..
Concept 9: Concept 9: Malnutrition includes Malnutrition includes UNDERUNDERnutrition as well as nutrition as well as OVEROVERnutritionnutrition
MalnutritionMalnutrition
State of health that occurs when the body is State of health that occurs when the body is improperly nourishedimproperly nourished
May be from May be from inadequateinadequate or or excessiveexcessive amounts of nutrientsamounts of nutrients
Concept 10: Nutrition is a dynamic science.
• As researchersresearchers continue to explore complex relationships between diets and health, nutrition information constantly evolves.constantly evolves.
• Even nutrition educatorsEven nutrition educators have difficulty keeping up with the vast amountvast amount of research published in scientific journals.
Chapter 1 HighlightMalnutrition: A Worldwide Concern
• Malnutrition– Improper nourishment
• Chronic undernutritionChronic undernutrition– Long-term energyLong-term energy and nutrient deficiencynutrient deficiency
- In children: stunted growth, delayed physical development, blindness, impaired intellectual development, and premature death
• HungerHunger– Physiological needPhysiological need for food
Undernutrition
• Affects ~ 1 in 3 people worldwide
• More prevalent in:- ChildrenChildren - Underdeveloped Underdeveloped countriescountries
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Undernutrition During Life Cycle Stages
- PregnancyPregnancy
- InfancyInfancy
- Preschool yearsPreschool years
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Effects of Malnutrition on Children
Chronically undernourishedchildren are underweight, donot grow normally, and tend to be shorter—if theysurvive to adulthood—than properlynourished children.
Undernutrition in the United States
Contributing factors:Contributing factors:- Anorexia nervosaAnorexia nervosa- Alcoholism- Alcoholism- Low income- Low income
Food insecurityFood insecurity:- Reported in 11%11% of U.S. households
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Solutions
Insert Figure 1.FBiotechnologyBiotechnologyModifying living things Modifying living things (especially plants and (especially plants and animals) to make animals) to make improved productsimproved products
Genetic ModificationGenetic ModificationTechniques that alter an Techniques that alter an organism’s DNAorganism’s DNA