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Chapter 1 What You Eat and Why

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Chapter 1 What You Eat and Why

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    1. 1 Chapter 1 What You Eat and Why

    2. 2 Why study nutrition? 4/10 primary causes of death are related to diet

    3. 3 What is Nutrition? Nutrition: The science of food and the substances they contain. A. Orange juice Oranges contain vitamin C. Vitamin C prevents scurvy. Vitamin C is important for collagen. B. Other examples?

    4. 4 Food Industry One of the biggest money making industry in America and world-wide Why???? People have to eat!!!

    5. 5 Why do we eat? Nutrients come from food Essential vs. non-essential nutrient

    6. 6 Essential Nutrients Essential nutrients are those (1) the body cannot make or cannot make enough (2) to sustain life. For example: Ca is needed for growth and maintenance – essential Cholesterol is needed for hormones - nonessential

    7. 7 Classes and Sources of Nutrients Six classes of nutrients Carbohydrates – bagels, rice, pasta, vegetables, sugar Proteins - Fats - Minerals - Vitamins - Water - 3 Major Functions

    8. 8 Classes and Sources of Nutrients 3 Major Functions Energy: kilocalories. Structure: Growth, development, maintenance. Ca, vitamin D, fats Regulation: act to keep body function smoothly. Sodium

    9. 9 6 Classes and Sources of Nutrients 1. Carbohydrates Simple vs. complex sugars sodas vs. bagels Digestion: begins in mouth 2. Lipids (fats) Main form in food and stored energy Saturated & unsaturated Trans fat = food processing

    10. 10 6 Classes and Sources of Nutrients 3. Proteins Main structural material in body Muscle, bone, blood, body cells 20 amino acids, 9 EAA for a adults Different sources of protein (animal vs. plant) How much Americans eat? 4. Vitamins Main function: chemical reactions to release energy from macronutrients Fat soluble vs. water soluble vitamins

    11. 11 5. Minerals: inorganic vs. organic Major minerals vs. trace minerals 6. Water (H2O) Solvent, lubricant, transporting nutrients, waste, temperature regulation 6 Classes and Sources of Nutrients

    12. 12 Tuesday

    13. 13 What makes people hungry?

    14. 14 What makes us hungry? Hunger and appetite Physical drive vs. psychological Hunger: Stomach, small intestine Appetite: Smell, seeing dessert When fulfilled ? satiety (satisfied) ? stop eating Hypothalamus contributes to satiety Feeding and satiety centers

    15. 15 Satiety Regulated by the brain (hypothalamus) Feeding center Satiety center Meal size and composition Macronutrients in the blood Hormones

    16. 16 Examples Meal size and composition Fiber and water >> concentrated meals Proteins >> fats Hormones: Food intake: Endorphins, ghrelin, NPY Food intake Serotonin, leptin **turkey. Effect of eating turkey

    17. 17 What influences our food choices? Flavor, texture, and appearance Early influences Routines and habits Nutrition “healthy foods” Advertising: $33 billion Restaurants: 45% of all food dollars is spent on meals outside the home Social changes or interactions Economics

    18. 18 Scientific Research

    19. 19 Scientific Research to Determine Nutrient Needs Observations and Questions Hypothesis Generated Research Experiments Findings Evaluated Findings Evaluated by others (peer review) Example: Vitamin A, C, D, or Ca, Fe

    20. 20

    21. 21 Studies Laboratory animal experiments – rats, dogs, monkeys Human studies – patients or healthy Case-control study – control for placebo effect Double-blind study – both researchers and subjects do not know treatment Peer Review – other scientists “proofread” your work Experiment using Splenda vs. C&H sugar in cookies

    22. 22

    23. 23 Chapter 1 review Quiz 1 Essential nutrients vs. non-essential Six classes of nutrients 3 Major Functions Hunger vs. appetite What factors influence our food choices? Research studies

    24. 24 Evaluating claims www.eatright.org (organization) www.acsh.org www.quackwatch.com (commercial) www.ncahf.org (organization) www.dietary-supplements.info.nih.gov www.fda.gov (government) www.navigator.tufts.edu (education)

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