Introduction to Human Nutrition

1. Introduction to Human Nutrition

2. Real Hope for Haiti – Clinic for Malnourished Children

3. Nutritional Goals • Quality intake that allows you to function at your best and promotes health. • Intake that provides adequate levels of each nutrient • Quantity of intake that promotes a healthy body weight.

4. Nutrition Defined • Nutrition – the science that links foods to health and disease • Study processes by which nutrients are • Ingested • Digested • Absorbed • Transported • Metabolized • Excreted

5. What’s Considered Food? • Foods contain nutrients and are derived from plant or animal sources • Nutrients – substances in foods that are needed for growthand maintenance of a heathy body • ~ 40 nutrients identified at this time

6. Essential Nutrients • To be classified as an essential nutrient: • The biological function of nutrient is known • Omission from the diet leads to a decline in a biological function • Return of the nutrient before permanent damage is done restores the biological function

7. Classifying Nutrients • Essential nutrients– another way to think about… • nutrients the body either cannot make or cannot make enough of to maintain health • These nutrients must be obtained from foods (ingested in some manner) • Examples: • Vitamins • Calcium, iron, and other minerals • Some of the amino acids

8. Classifying Nutrients • Nonessential nutrients– body can make from other nutrients ingested  Examples: • Cholesterol • Some amino acids

9. Classifying Nutrients There are 6 Classes of Nutrients 1. Carbohydrates 2. Lipids (fats) 3. Proteins 4. Vitamins 5. Minerals 6. Water

10. Body Composition

11. Describing the Nutrients • There are several ways to classify the 6 classes of nutrients. • Essential or nonessential • Organic or inorganic • Macronutrient or micronutrient • Energy yielding or not • Promote growth, development, maintenance • Regulate body functions

12. Classifying Nutrients by Composition • Organic nutrients - contain carbon • Carbohydrates • Lipids • Proteins • Vitamins • Inorganic nutrients - do not contain carbon • Minerals • Water

13. Quantity Needed • Macronutrients: need in relatively large amounts • Carbohydrates, lipids, proteins • Micronutrients: need in relatively small amounts • All other nutrients

14. Classifying Nutrients • Energy-yielding nutrients (3): • Carbohydrates • Fats (lipids) • Proteins

15. Nutrients 1. Carbohydrates: C, H, O • 4 kcal/gram • Body’s primary source of energy • Use as glucose • Glucose is the brain’s only source of energy • Carbohydrate stores are limited ~12-24 hours (in liver and muscle)

16. Classes of Carbohydrates • Simple sugars • Monosaccharides and disaccharides • Complex carbohydrates • Starch • Fibers – cannot be digested, pass through system

17. Carbohydrate rich foods? • Simple • Complex • Fiber

18. Lipids 2. Lipids – fats and oils: C, H, O • 9 kcal/gram • Body’s alternate source of energy • Use fat along with glucose as an energy source most of the time • Stores are unlimited

19. Types of Lipids • Fats • Solids at room temperature • Mostly animal sources • Animal sources of fats contain the lipid cholesterol • Associated with health issues • Oils • Liquids at room temperature • Plant sources, fish oils • Contain essential fatty acids

20. Other Lipids • Cholesterol • Non-essential nutrient • Animal sources only • Associated with cardiovascular disease • Trans fats • Made when unsaturated oils are processed • Hydrogenation reaction makes trans fats • Associated with health issues

21. Lipid Rich Foods?

22. Proteins • Proteins: C, H, O, N, S • Primary function is structural • Muscles, bones, hair, antibodies, hemoglobin, enzymes….. • 4 kcal/gram (same as _______) • Body’s least desirable source of energy • Protein is used for energy only when carbohydrate is NOT available as an energy source.

23. Classes of Proteins • Proteins are made of ~20 amino acids • 9 of these are essential • Complete proteins – contain all 9 essential amino acids • Incomplete proteins – lacking one of more essential amino acids

24. Protein Rich Foods? • Animal proteins • Source of complete protein • Meat, poultry, fish, eggs, dairy • Plant Proteins • Source of incomplete protein • Grains, beans (legumes), nuts, seeds, some vegetables

25. 6 Classes of Nutrients • Carbohydrates • Lipids (fats and oils) • Proteins • Vitamins • Minerals • Water

26. Vitamins • Essential • Organic, micronutrient • Not energy-yielding (no calories) • 2 classes of vitamins: • water-soluble • fat-soluble

27. Minerals • Essential • Inorganic, micronutrient • Major minerals: eg..Ca, P, Na • Trace minerals: eg…Fe, Zn • Not energy-yielding • Indestructible, can be lost in cooking water • Structural functions, some are electrolytes – play role in muscle and nerve function

28. Water • Water (H2O) • Essential • Organic or inorganic? • Noncaloric • We are ~60% water

29. Not everyone has access to clean water

30. Other Components of Foods • Phytochemicals – chemicals found in plants that are associated with health • Not considered essential nutrients • See page 14

31. Energy-Yielding Non-nutrient • Alcohol – 7 kcal/gram • Not an essential nutrient because it does not have any required functions in the body

32. A little more on energy • Where does the energy come from? • Measure energy in kilocalories in U.S. • What most think of as a “calorie” is really a kilocalorie • Kcal = amount of energy needed to raise the temperature of 1 kg of water by 10C • Measure energy in kilojoules (kJ) in most other countries

33. Energy in the Body • The body uses the energy yielding nutrients to fuel all activities • All energy yielding nutrients are “caloric”. • If more energy is ingested than is needed to fuel body activities the extra energy is stored as _________ and ________ occurs.

34. Energy-Yielding Nutrients

35. Evaluating a Food Label • _____ grams carbohydrate • _____ grams fat • _____ grams protein • TOTAL KCAL: ____________

36. Diet and Health • Diet - the foods one consumes • The quality of your daily diet affects the risk of chronic diseases • Meaning…..The food choices you make daily have a cumulative impact on your health

37. Nutrition and Health • Chronic health issues associated with diet include: • Heart disease • Hypertension • Obesity • Type II Diabetes • Osteoporosis

38. Improving your Health • Goal is to reduce the number of risk factors that are in your control • Risk factor = something that statistically increases the incidence of a disease • Risk factors may not be the cause of the disease

39. Leading Causes Death - U.S. (2014) • Heart disease: 614,348 • Cancer: 591,699 • Chronic lower respiratory diseases: 147,101 • Accidents (unintentional injuries): 136,053 • Stroke (cerebrovascular diseases): 133,103 • Alzheimer's disease: 93,541 • Diabetes: 76,488 • Influenza and pneumonia: 55,227 • Kidney disease: 48,146 • Intentional self-harm (suicide): 42,773

40. Obesity in the United States • Obesity plays a role in chronic health issues • Diabetes • Heart disease • Stroke • Hypertension • Some cancers • High cholesterol

41. Obesity in the U.S. (2015)

42. Improving Health • Risk factors you cannot control: • Age • Gender • Genetics (family history) • Ethnicity

43. Improving Health • Risk factors in your control: • Smoking • Alcohol intake • Over-consumption of calories • Physical inactivity • Poor quality diet

44. Healthy People 2020 • Focuses on: • Healthy eating patterns • Healthy physical activity patterns • Healthy weight

45. Healthy People 2020 • Americans with a healthful diet: • Consume a variety of nutrient-dense foods within and across the food groups, especially: • whole grains, fruits, vegetables, low-fat or fat-free milk or milk products, and lean meats and other protein sources.

46. Healthy People 2020 • Americans with a healthful diet: • Limit the intake of saturated and trans fats, cholesterol, added sugars, sodium (salt), and alcohol.

47. Food Choices • Small group exercise • What influences your food choices each day? • Why do you eat what you eat? • Get into groups of ~4 and make a list of what impacts your food choices most days.

48. Personal preferences Habit Ethnic heritage Tradition Social interactions or pressure Availability Convenience Economy $ Positive or negative associations Emotional Comfort Values -Religious, political, environmental Health concerns Nutritional value Food marketing Food Choices – see page 5 for text’s answers

49. HAITI

50. CHINATOWN - PHILADELPHIA