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An Overview of Nutrition

An Overview of Nutrition. Chapter 1. Food Choices. Choices are highly personal Social or behavioral motives Personal preference Taste Sweet and salty Genetics Habit Ethnic heritage or tradition. Food Choices. Social interactions Availability, convenience, and economy

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An Overview of Nutrition

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  1. An Overview of Nutrition Chapter 1

  2. Food Choices • Choices are highly personal • Social or behavioral motives • Personal preference • Taste • Sweet and salty • Genetics • Habit • Ethnic heritage or tradition

  3. Food Choices • Social interactions • Availability, convenience, and economy • Benefits of home-cooked meals • Positive and negative associations • Emotions • Boredom, depression, anxiety • Stress

  4. Food Choices • Values • Religious beliefs, political views, environmental concerns • Body weight and image • Nutrition and health benefits • Functional foods • Examples

  5. The Nutrients • Water • Hydrogen & oxygen • Inorganic • Minerals • Simplest nutrient • Inorganic • Vitamins • Organic • Carbohydrates • Organic • Proteins • Organic • Contains nitrogen • Lipids (fats) • Organic

  6. The Nutrients

  7. Nutrient Composition of the Body

  8. Energy-Yielding Nutrients • Provide kcalories • Carbohydrate = 4 kcal/g • Protein = 4 kcal/g • Fat = 9 kcal/g • Alcohol • Not a nutrient • Yields energy – 7 kcal/g • Macronutrients vs. micronutrients

  9. Energy-Yielding Nutrients • Amount of energy in food • Depends on macronutrient composition • Using nutrients for energy • Breaking of bonds • Storage of excess energy • Metabolism • Materials for building body tissues • Regulation of bodily activities

  10. The Vitamins • Thirteen organic vitamins • Water-soluble vitamins • Fat-soluble vitamins • Facilitate energy release • Almost every bodily action requires assistance from vitamins • Vulnerable to destruction • Examples

  11. The Minerals & Water • Minerals • Do not yield energy • Sixteen essential minerals • Indestructible • Causes of mineral losses from foods • Water • Medium for nearly all body activities

  12. The Science of Nutrition • Foundation in several other sciences • Biology, biochemistry, physiology • Tremendous growth • Sequencing of human genome • Nutritional genomics

  13. Conducting Research • Use of scientific method • Systematic process for conducting research • Research studies • Controls • Randomization • Sample size • Placebos • Double-blind experiments

  14. The Scientific Method

  15. OBSERVATION & QUESTION Identify a problem to be solved or ask a specific question to be answered. HYPOTHESIS & PREDICTION Formulate a hypothesis—a tentative solution to the problem or answer to the question—and make a prediction that can be tested. EXPERIMENT Design a study and conduct the research to collect relevant data. RESULTS & INTERPRETATIONS Summarize, analyze, and interpret the data; draw conclusions. HYPOTHESIS SUPPORTED HYPOTHESIS NOT SUPPORTED THEORY NEW OBSERVATIONS & QUESTIONS Develop a theory that integrates conclusions with those from numerous other studies. Stepped Art Fig. 1-3, p. 12

  16. Conducting Research • Epidemiological studies • Cross-sectional studies • Case-control studies • Cohort studies • Experimental studies • Laboratory-based animal studies • Laboratory-base in vitro studies • Clinical trials

  17. Conducting Research

  18. Analyzing Research Findings • Correlations – only prove association • Positive correlation • Not necessarily a desired outcome • Negative correlation • No correlation • Cautious interpretations and conclusions • Accumulation of evidence

  19. Publishing Research • Peer review • Research has validity • Findings are preliminary when published • Not meaningful by themselves • Findings need to be replicated

  20. Dietary Reference Intakes • Standards defined for: • Energy nutrients • Other dietary components • Physical activity • Collaborative effort of U.S. and Canada • Recommendations apply to healthy people • May be different for specific groups

  21. Dietary Reference Intakes • Estimated Average Requirements (EAR) • Average amount sufficient for half of population • Recommended Dietary Allowances (RDA) • Recommendations to meet needs of most healthy people • About 98% of population

  22. Dietary Reference Intakes

  23. Dietary Reference Intakes • Adequate Intakes (AI) • Insufficient scientific evidence • AI value set instead of RDA • Expected to exceed average requirements • Tolerable Upper Intake Levels (UL) • Point where nutrient is likely to be toxic • Helps protect against overconsumption

  24. Dietary Reference Intakes

  25. Dietary Reference Intakes • Estimated Energy Requirement (EER) • Average dietary energy intake to maintain energy balance • Healthy body weight • Physical activity • No upper level

  26. Dietary Reference Intakes • Acceptable Macronutrient Distribution Ranges (AMDR) • Adequate energy and nutrients • Reduce risk of chronic diseases • Ranges • 45-65% kcalories from carbohydrate • 20-35% kcalories from fat • 10-35% kcalories from protein

  27. Dietary Reference Intakes • Estimates apply to healthy people • Needed adjustments • Recommendations – not minimum levels nor optimal levels • Goals intended to be met through diet • Apply to average daily intakes • Each DRI category serves a unique purpose

  28. Nutrition Assessment – Individual Level • Deficiency or excess over time leads to malnutrition • Symptoms of malnutrition • Diarrhea • Skin rashes • Fatigue • Others

  29. Nutrition Assessment – Individual Level • Creating a “total picture” of the individual • Historical information • Health status, SES, drug use • Diet history – intake over several days; portion sizes; computer analysis • Anthropometric measurements • Height and weight – track to identify trends • Physical examinations • Laboratory tests

  30. Nutrition Assessment – Individual Level

  31. Nutrition Assessment – Individual Level

  32. Nutrition Assessment – Population Level • National nutrition surveys • National nutrition monitoring program • Coordinates two major national surveys • Oversample high-risk groups • National health goals • Healthy People • National trends

  33. Diet and Health • Food plays vital role in supporting health • Chronic disease – epidemic levels • Multiple factors over multiple years • Leading causes of death • Risk factors • Presence or absence in relation to disease • Tend to persist over time • Tend to cluster

  34. Diet and Health

  35. Highlight 1 Nutrition Information and Misinformation

  36. Nutrition Information & Misinformation • Validity of information • Who is providing information? • Qualifications • Internet • Anyone can publish anything • No guarantees of accuracy • Evaluate websites • Who, When, Where, Why, and What?

  37. Nutrition Information & Misinformation • News • Often tell lopsided story • Testimonials • Tight deadlines • Limited understanding • Current and controversial

  38. Nutrition Information & Misinformation • Identifying nutrition experts • Physicians & other health-care professionals • Training in nutrition is limited • Registered Dietitian (RD) • Degree and clinical internship • National exam • Maintain up-to-date knowledge • Dietetic Technician Registered (DTR)

  39. Nutrition Information & Misinformation

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