General Principles of Nutrition

1. General Principles of Nutrition

2. THE SCIENCE OF FOOD AND NUTRITION Food science is the study of producing, processing, preparing, evaluating, and using food. The study of nutrition dates back to the early 1900’s and explores chemistry and biology as well as physical laws that govern life.

3. Why People Eat 1. (Because they are hungry) - Physical Needs 2. Social Needs 3. Emotional Needs 4. Cultural Needs or Traditions

4. Nutrition- the science of studying how to nourish the body The Sciences

5. Nutrients 3 main functions: A. provide energy B. build and repair cells C. regulate body processes Nutrients are the substances in food that actually provide the nourishment for the body and allow for body functioning. Almost all nutrients found in food can be man-made in a laboratory.

6. The Two Classifications of Nutrients • Essential (Mandatory for Survival) 2. Non-Essential (Not Mandatory for Survival)

7. Deficiency- the lack of a specific nutrient(s) Nutrition Gone Wrong Malnutrition- deficiencies of all nutrients; a life-threatening problem that has several causes: 1. Poor Food Choices 2. Can’t Afford Cost of Food 3. Bad Weather Causes … Food Shortages 4. Poor Transportation deters importing and exporting food 5. Eating Disorders

8. EATING DISORDERS • Many people with eating disorders have coexisting psychiatric and physical illnesses, including depression, anxiety, obsessive behavior, substance abuse, cardiovascular and neurological complications, and impaired physical development. Other symptoms may develop over time include: • thinning of the bones (osteoporosis) • brittle hair and nails • dry and yellowish skin • growth of fine hair over body (lanugo) • mild anemia, and muscle weakness and loss • severe constipation • low blood pressure, slowed breathing/pulse • lethargy • drop in internal body temperature, the person feels cold all the time TREATING EATING DISORDERS involves three components: 1. restoring the person to a healthy weight; 2. Treating the psychological issues related to the eating disorder; and 3. reducing or eliminating behaviors or thoughts that lead to disordered eating Do you believe the media contributed to the prevalence of eating disorders?

9. anorexia One of the most common eating disorders, with 90% of all cases found in women Characteristics: • Refusal to eat; starvation • Death often Caused by heart attack • Linked to issues of “control”; when they feel out of control over other issues in their life, they CAN control what they put in their mouth • Individuals may see themselves as fat Even when they are not

10. bulimia Characteristics: • Binge and purge eating (overeating and vomiting) • May involve the use of laxatives and diuretics to rid the body of food • Acids regurgitated during vomiting damage teeth enamel and may damage the esophagus… even leading to hemorrhaging and eventually death

11. binge-eating disorder Unlike bulimia, individuals exhibiting binge-eating disorder have frequent periods of compulsive overeating, but do not purge. During these food binges, they often eat alone and very quickly, regardless of whether they feel hungry or full. Sufferers often feel shame or guilt over their actions. Unlike anorexia and bulimia, binge-eating disorder occurs almost as often in men as in women (National Eating Disorders Association, 2002).

12. The RDA • RDA stands for: Recommended Dietary Allowance (or Daily) • It was developed by dieticians instead of medical doctors. • The definition of the RDA is: the amount of a specific nutrient needed each day in order to maintain good health.

13. There Are 7 Major Categories of Nutrients Water Carbohydrates Proteins Fats Minerals Fiber Vitamins

14. Nutrients We get nutrients from food through two different body processes: METABOLISM DIGESTION

15. Common nutritional prefixes...

16. SPECIAL DIETS: A juggling act A low-cholesterol diet limits saturated fats. A low-sodium diet limits salt intake. A bland diet limits spicy or greasy foods. A vegan diet limits animals and animal products. A diabetic diet controls sugar intake. A low-fat diet limits all fats. A low-carbohydrate diet limits sugars and starches. A vegetarian diet excludes meat, poultry and seafood.

17. General diseases related to food consumption CROHN’S DISEASE is a chronic inflammatory disease of the intestines. BARRETT’S ESOPHAGUS occurs as a complication of chronic GASTROESOPHAGEAL REFLUX DISEASE (GERD). GERD refers to the reflux of acidic fluid from the stomach into the esophagus (the swallowing tube), and is classically associated with heartburn. TYPHOID FEVER is an acute illness associated with fever caused by the Salmonella food poisoning bacteria. The bacteria are deposited in water or food by a human carrier and are then spread to other people in the area. Today only 500 cases a year are reported in the United States, down from 35,000 a year in the 1920’s. This drop is attributed to improved sanitation. Travelers to temperate regions of the world frequently experience diarrhea four days to two weeks after arriving. This illness is called TRAVELER’S DIARRHEA. Other colorful and humorous terms used to describe this illness include "Montezuma's Revenge," the "Aztec Two Step," and "Turista" in Mexico, the "Delhi Belly" in India, and the "Hong Kong Dog" in the Far East.

18. The mission of the United States Food and Drug Administration is to promote and protect the public health, and focuses on four strategic goals: • Increase access to new medical and food products • Improve patient and consumer safety • Improve the quality and safety of manufactured products and the supply chain • Strengthen the FDA for today and tomorrow FDA and USDA... The FDA, as a entity of the U.S. government, has authority over food safety and nutrition issues, dietary supplements, consumer information about food, food allergens, food processing facilities, food additives and supplements, industry hazard control plans, food labeling, food codes, food emergency programs, food imports, etc. This agency sometimes works alongside the U.S. Department or Agriculture, or USDA on food production and inspection issues.

19. General Principles of Nutrition The End