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Stage 2 Nutrition Introduction

Stage 2 Nutrition Introduction. What is Nutrition?. ‘The scientific study of food consumption and the use of nutrients in the body.’ (Burnett – Fell et al 2009) ‘The way in which food affects health… The study of foods.’ (No author 2006)

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Stage 2 Nutrition Introduction

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  1. Stage 2 NutritionIntroduction

  2. What is Nutrition? • ‘The scientific study of food consumption and the use of nutrients in the body.’ (Burnett – Fell et al 2009) • ‘The way in which food affects health… The study of foods.’ (No author 2006) • ‘Nutrition is the process … to supply what is necessary to sustain life. The study Nutrition includes: How different foods contribute to growth, energy and health; How food is digested and absorbed; Nutritional needs through thelife cycle; Nutrition related diseases and factors influencing food choices.’ (HEIA 2008)

  3. Why is Nutrition important?

  4. Why do we need food? To build and repair muscle To supply energy Protection Regulation of body processes

  5. What are Nutrients? • Nutrients are chemical compounds essential for growth, energy and health. • Macronutrients (macro = large) required daily in large amounts to supply the body with energy. • Carbohydrate (16kj/g) • Proteins (17kj/g) • Lipids also referred to as fats(37kj/g) • Micronutrients (micro = small) are required in small doses to facilitate their varied functions. • Vitamins • Minerals

  6. Antioxidant? Probiotic? • Non-Nutrients are the chemicals in foods not needed for growth and energy. • Non-Nutrients include: • Probiotics • Antioxidants • Contribute to the health of the body: • Probiotics aid gastro-intestinal disorders including constipation and diarrhoea • Antioxidants postpone cancer and heart disease • Some non-nutrients are also associated with colourand flavour (e.g. citric acid provides an acidic or sour flavour).

  7. How much Nutrients? The amount of nutrients required by the body varies according to an individual’s age, activity level, sex and state of health. Recommended Daily Intake (RDI) is the average daily intake level that is sufficient to meet the nutrient requirements of nearly (97-98%) all healthy individuals. The RDIs of Macronutrients are measured in grams (g) Micronutrients are measured in milligrams (mg) or micrograms (µg)

  8. Nutrient Reference Values (NRVs) • ‘Nutrient Reference Values (NRVs) for Australia and New Zealand provide recommended intakes for energy (kilojoules), protein, carbohydrate, fibre, fats, vitamins, minerals and other nutrients based on age, sex and life stages.’ (NHMRC) • NRVs are more comprehensive than RDIs: • Cover a wider range of nutrients - 33 compared to 19 covered by the previous RDIs. • Detailed information and recommendation to consumers and professionals to avoid deficiency diseases; thus, reduce the risk of chronic disease.

  9. Nutrient Reference Values (NRVs) • Estimated Average Requirement (EAR) • estimated to meet nutrient requirements of half the healthy individuals in different age and gender groups. • Recommended Daily Intake (RDI) • The average daily intake that is sufficient to meet the nutrient requirements of nearly all individuals in different age and gender groups. • Adequate Intake (AI) • Used when an EAR and therefore RDI cannot be determined because of limited or inconsistent data • Suggested dietary targets (SDTs) • The amount of a nutrient required to prevent or reduce the risk of chronic disease. • Upper Level of Intake (UL) • The highest average daily nutrient intake level likely to pose no health effects. • Acceptable macronutrient distribution range (AMDR) • The estimated range required for each macronutrient (expressed as a % contribution to energy) that would allow for an adequate intake of all other nutrients, whilst maximising general health.

  10. Example of NRVs – Calcium

  11. Nutrient Reference Values (NRVs) • No official dietary recommendations set based on the NRVs. • Initial modelling suggests that to meet the RDIs/AIs each day we will need to eat: • 9 serves of cereals (with the emphasis on whole grains) • 6 serves of vegetables (including lots of greens) • 3.5 serves of fruit • 2 serves of dairy • 2-3 serves of meat (Dietician Association of Australia n.d)

  12. Nutrient Dense Vs Energy Nutrient Nutrient Dense: • Contains many useful nutrients without having a high kilojoule (kj) value. • Sugar and fat reduce nutrient density given they increase kilojoules without increasing nutrient intake. Q1: What foods would you consider ‘nutrient dense’?

  13. Nutrient Dense Vs Energy Nutrient Energy Dense: • Energy density refers to the amount of kilojoules per gram of food. • The more kilojoules per gram of food, the greater its energy density. • Energy dense snack foods are often referred to as empty kilojoule foods. Q2: What foods would you consider ‘energy dense’?

  14. Nutrient Dense Vs Energy Nutrient

  15. Provide a title

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