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Chapter 1 Nutrition Basics

Chapter 1 Nutrition Basics. Nutrition Through the Life Cycle Judith E. Brown. Foods provide energy (calories), nutrients, and other substances needed for growth & health. Calorie—a measure of the amount of energy transferred from food to the body

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Chapter 1 Nutrition Basics

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  1. Chapter 1 Nutrition Basics Nutrition Through the Life Cycle Judith E. Brown

  2. Foods provide energy (calories), nutrients, and other substances needed for growth & health. • Calorie—a measure of the amount of energy transferred from food to the body • Nutrients—chemical substances in food that are used by the body

  3. Essential Nutrients • Nutrients the body cannot manufacture are “essential” in the diet. We must consume them. They include: • Carbohydrates • Certain amino acids—”building blocks” of proteins • Essential fatty acids: linoleic acid and alpha-linolenic acid • Vitamins & minerals • Water

  4. Age Body size Gender Genetic traits Growth Illness Lifestyle habits Medications Pregnancy and lactation Factors that Impact Nutrient Needs

  5. Dietary Intake Standards • Dietary Reference Intakes (DRIs) • Recommended Dietary Allowances (RDAs) • Adequate Intakes (AIs) • Estimated Average Requirements (EARs) • Tolerable Upper Intake Levels (ULs)

  6. Carbohydrates • Simple carbohydrates • Monosaccharides • Disaccharides • Complex carbohydrates • Starches • Glycogen • Fiber • Alcohol sugars

  7. Carbohydrates • Recommended intake level • 45-65% of calories • Added sugar: 25% or less of calories • 21-35 g fiber/day for females • 30-38 g fiber/day for males • Food sources • Widely distributed in plant foods • Milk is only animal source • Refer to Table 1.5

  8. Protein • Amino acids—”building blocks” of proteins • Essential—body cannot make; must be provided in diet • Nonessential—body can make • Protein quality—high-quality proteins provide all essential amino acids • Recommended intake • 10-35% of calories • Food sources (refer to Table 1.6)

  9. Fats—a subclass of lipids Fats = solid at room temperature Oils = liquid at room temperature Triglycerides— glycerol with 3 fatty acids attached Fats (Lipids)

  10. Essential Fatty Acids • Essential fatty acids • Linoleic acid (omega-6) • Alpha-linolenic acid (omega-3) • Omega-6 to omega-3 fatty acid ratio • Desirable ratio is 4 or less omega-6 to 1 omega-3 • Many Americans have a 9 to 1 (or more!) omega-6 to omega-3 intake

  11. Recommended Intake of Fats • Not all fats are created equal • “Unhealthful” fats • Those that raise LDL-cholesterol • Examples: Trans and saturated fats and cholesterol • “Healthful” fats • Those that raise HDL-cholesterol • Examples: Monounsatured, polyunsaturated, linolenic, EPA, and DHA

  12. Vitamins • Water-soluble vitamins (see table 1.8) • Thiamin, riboflavin, niacin, B6, folate, B12, biotin, pantothenic acid, C • Fat-soluble vitamins (see table 1.8) • A, D, E, K • Functions (refer to Table 1.9 ) • Coenzymes • Antioxidants

  13. Water • Adults are 60-70% water • Recommended daily intakes • 12-16 cups for males • 11 cups for females • 75% from fluids; 25% from foods • Dietary sources • Best to drink water & nonalcoholic, non-caffeinated beverages • Alcohol/caffeine increase water loss through urine

  14. Poor nutrition can result from both inadequate and excessive levels of nutrient intake. • Prolonged inadequate intake results in obvious deficiencies. • Overdoses of nutrients (usually by supplements) result in mild to severe alterations in functioning.

  15. Some groups of people are at higher risk of becoming inadequately nourished than others • Pregnant/breastfeeding women, infants, children, people who are ill, frail elderly persons

  16. The Life-Course Approach to Nutrition and Health Healthy individuals require the same nutrients throughout life. Amounts of nutrients vary based on age, growth and development. Diets may be defined by cultures and religions.

  17. Meeting Nutritional Needs • Dietary Considerations Based on Ethnicity • Dietary Considerations Based on Religion • Hindus • Buddhists • Sikhism • Mormons • Seventh-Day Adventists • Jews • Muslims

  18. Nutritional Assessment • Community-level assessment • Assessing a community’s “state of nutritional health” • Uses statistics data, surveys, observations • Individual-level assessment • Nutrition assessment of individual • Clinical/physical assessment • Dietary assessment • Anthropometric assessment • Biochemical assessment data

  19. Individual Assessment • Clinical/physical assessment • Inspection for features that may be related to malnutrition • Dietary assessment • 24-hour dietary recalls and records • Dietary history • Food frequency questionnaires • Resources: instruments and computer software

  20. Individual Assessment • Anthropometric assessment • Measurements of body size and shape • Biochemical assessment • Nutrient and enzyme levels • DNA characteristics • Other biological markers

  21. Nationwide Priorities for Improvements • U.S. Nutrition and Health Guidelines • Dietary Guidelines for Americans • MyPyramid Food Guide • Healthy People 2010: Objectives for the Nation • The DASH Diet • The Mediterranean Diet

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