Food Choices: Nutrients and Nourishment

1. Food Choices: Nutrients and Nourishment BIOL 103 Chapter 1

2. What is Nutrition? • The science of foods (e.g. nutrients and other substances), including the relationships to health and disease; processes within the body (ingestion, digestion, absorption, transport, storage, functions, and disposal of end products); and the social, economic, cultural and their components, and psychological implications of eating.

3. Factors that Influence Food Choices • Sensory • Cognitive • Genetics • Environmental • Health status

4. Why do we eat the way we do? • Sensory • Flavor/Taste • Texture • Appearance

5. Why do we eat the way we do? • Cognitive • Learned food habits/food reward • Social factors • Comfort/discomfort foods • Behavioral motives • Advertising • Nutrition and health beliefs

6. Why do we eat the way we do? • Environment • Economics • Lifestyle • Availability • Cultural Influences • Religion

7. The American Diet “Meats and potatoes” Americans age 2 and older consume, on average, 2157 calories (based on 2000 calories diet) How healthful is the “American” diet? Too little: fruits, dairy, vegetables, whole grain foods Too much: saturated fat, sodium, and sugar

8. Nutrients • Definition: Any substance that provides nourishment essential for growth and the maintenance of life. • Essential vs. Non-essential nutrient • Essential nutrient: ______________________ • Non-essential: _________________________ • How to determine if it is an nutrient?

9. The six classes of nutrients(Problem Set#1, Q2) • Carbohydrates • Proteins • Lipids (fat) • Vitamins • Minerals • Water • Macronutrients vs. Micronutrients

10. General Functions of Nutrients (what do they do in our body) • Provide ____________ • Regulate ____________ processes • Build______________ body structures

11. What does Organic mean? • Organic or Inorganic? • What does it mean if food is organic, in science?

12. Carbohydrates • Carbohydrates: “hydrate of carbon” • Made of sugar molecules • Function: • ________________ for cells and tissues • Dietary sources: starches and sugars found in grains, vegetables, legumes (dry beans and peas), fruits, dairy products

13. Lipids • Lipids (fats, oils, cholesterol, phospholipids) • Made of: ______________ ______________________ • Functions: • Energy storage as triglycerides • Carries fat-soluble vitamins • Provides structure for body cells • Food sources: fats, oils, meat, dairy, some plants (avocado, coconut)

14. Proteins • Made of: ____________ • Functions: • Energy source • Structure for cells/tissues/body structures • Regulation of body processes • Food sources: meats, dairy products, grains, legumes, vegetables.

15. Vitamins • Made of: carbon, hydrogen, and any one or combo of the following (N, O, P, S, or other elements) • Functions: • helps regulate body processes • help extract energy from carbs, fat, and proteins • Food sources: meats, vegetables, grains, dairy, fats

16. Fat vs. Water-Soluble Vitamins • Fat Soluble Vitamins • Stored in larger quantities • Water Soluble Vitamins

17. Minerals • Inorganic substances • Functions: • Structure • Regulation • Food sources: all food groups

18. Dietary Minerals Macrominerals: Na, Cl, K, Ca, P, Mg Microminerals or “trace minerals”: Fe, Zn, Cu, Mn, Mo, Se, I, Fl

19. Water • Most important nutrient  • Functions: • Temperature control • Lubrication of joints • Transportation of nutrients and wastes • Food sources: beverages, foods like fruits and vegetables.

20. Macronutrients

21. Macronutrients: From Food to Fuel

22. Energy in Food • We eat nutrients so that we can gain energy • Energy: capacity to do work • Q: Which nutrients contain sources of potential energy? • Kcal vs. Calories • How do we measure energy in Nutrition? • Kilocalories (kcal) • 1000 calories = 1 kilocalorie • 1 kcal: the amount of energy/heat needed to raise the temperature of 1 kilogram (kg) of water by 1 degree Celsius.

23. Energy in Food Use calorie as a general term for energy and kilocalorie as a specific measurement or unit of that energy.

24. Problem Set #1, Q3 • A) Jeff is eating a snack with 20g of carbohydrates, 5 grams of proteins, and 3 grams of fat. What is the total amount of available energy (in kcal) in his snack? (Note: you will need to show your work for full credit in an exam).

25. Problem Set #1, Q3 B) Determine the percentages of kilocalories of carbohydrate, protein, and fat in Jeff’s snack.

26. Many of the leading causes of death can be avoided by good diet and exercise

27. More than 2/3 of U.S. Adults are overweight/obese

28. Diet and Health • Healthy: “a state of complete physical, mental, and social well-being AND not merely the absence of disease or infirmity.” (WHO) • Disease • Acute: ____________________________ • Examples: • Chronic: __________________________ • Examples:

29. Diet and Health • Factors that influence Obesity: • Behavior • Calorie imbalance • Sedentary lifestyle • Environment • Barriers to or opportunities for an active lifestyle • Genetics • Role of heredity

30. Diet and Health • Physical Activity • Role in long-term weight management • At least ____mins/day of moderate activity • Weight-management • At least ____mins/day of moderate activity • What is moderate activity?

31. Common Study Designs used in Nutrition Research (PS#1, Q 4 and 5) • Cell culture studies: effect of nutrients on cells • Animal Studies: effect of nutrients on animals • Epidemiological studies: study of disease/death rates in population groups • Case Control Studies: disease vs. those without disease • Clinical/Intervention Trials: experimental vs. control group • Placebo-controlled

32. Junk Science

33. Evaluating Information on the Internet • There are no rules for posting on the internet • Consider the source • Keep in mind the scientific method • Be on the lookout for “junk science” • May distort facts through omission of details