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HNU 261

HNU 261. Chapter 1: An Overview of Nutrition Prof. Christine Johnson. Overview. Factors influencing food choices Classification of nutrients Nutrition research Nutrition assessment Diet and health. QUIZ. True or False Proteins are a major energy source for our bodies

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HNU 261

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  1. HNU 261 Chapter 1: An Overview of Nutrition Prof. Christine Johnson

  2. Overview • Factors influencing food choices • Classification of nutrients • Nutrition research • Nutrition assessment • Diet and health

  3. QUIZ • True or False • Proteins are a major energy source for our bodies • The term malnutrition refers to both nutrient deficiencies and overnutrition • Good nutrition can prevent heart disease • Alcohol is considered an energy yielding nutrient

  4. Introduction • Food and nutrition play a significant role in life • An individual’s diet over time can affect health in a positive or negative way • Chronic and acute illness later in life can be affected by food choices throughout life

  5. Nutrition Defined • The art & science of food & nutrition explores food & how food nourishes our bodies and influences our health • Includes understanding nutrients, digestion, absorption, transport, metabolism, and excretion • The social, economic, cultural & psychological implications of food & eating

  6. Growing Interest in Nutrition Why? • Canadians are taking greater control over their health. • Recognition of importance of a healthy lifestyle. • Links seen between nutrition and chronic disease. • Aging population. • Interest in nutrition is high, butconsumers are overloaded with nutrition information.

  7. Health is defined as… Origins in old English for “wholeness”- Haelth More than just the absence of disease! WHO definition: “A state of complete physical, mental and social well-being and not merely the absence of disease or infirmary.” (ch.1, p5) Multidimensional process Not an end-point

  8. Dimensions of Health

  9. Nutrition & Health • Nutrition can prevent disease. • Diseases caused by nutrient deficiency: scurvy, goiter, rickets • Diseases strongly influenced by nutrition:chronic diseases such as heart disease, type 2 diabetes, hypertension • Diseases in which nutrition plays a role:osteoarthritis, osteoporosis

  10. Nutrition & Health Leading causes of death in Canada: • Cancers 27.2% • Heart diseases 26.6% • Cerebrovascular diseases 7.4% • COPD & allied conditions 4.5% • Unintentional injuries 4.0% • Pneumonia & influenza 3.7% • Diabetes mellitus 2.6% Stat Canada (2005)

  11. Nutrition & Health Risk factors • Conditions or behaviors associated with an elevated frequency of a disease but not proven to be causal • Modifiable? • When the risk factor is present, the likelihood of developing the disease is greater than if the risk factor is not present • Risk factors tend to persist & cluster

  12. Nutrition & HealthDeterminants of Health Income/Social Status Social Support Networks Education/Literacy Employment/Working Conditions Social Environments Physical Environments Personal Health Practices/Coping Skills Healthy Child Development Biology/Genetics Health Services Gender Culture http://www.phac-aspc.gc.ca/ph-sp/determinants/index-eng.php

  13. The Health of Canadianshttp://www.hc-sc.gc.ca/fn-an/surveill/atlas/index-eng.php

  14. The Health of Canadians

  15. The Health of Canadians

  16. The Health of Canadians

  17. The Health of Canadians

  18. The Health of Canadians

  19. The Health of Canadians

  20. The Health of Canadians

  21. Influences on Food Choices • Personal Preference • taste is the #1 reason people choose food • Habit • food consumption is a repetitive act • Ethnic Heritage or Tradition • food traditions are strong

  22. Influences on Food Choices • Social Interactions • eating is a social activity • Food Availability, Economy, & Convenience • food available & accessible within resources • Meaning of Food • (+) and (-) associations

  23. Influences on Food Choices • Emotional Comfort • Changes in brain chemistry with food consumption • Values • religious beliefs, family values, environmental concerns, economic or political views • Body Image and Weight • to improve physical appearance

  24. Influences on Food Choices • Nutrition & Health Benefits • concern about health and nutrition • Life transition • pregnancy, breastfeeding, birth of a child, living on your own, living with a partner,…

  25. The Nutrients • Our bodies can derive all the energy, structural materials, & regulating agents we need from food • Some nutrients yield energy, others do not • There are 6 classes of nutrients • Carbohydrates, fats, proteins, vitamins, minerals, & water

  26. Energy-Yielding Nutrients 1. Carbohydrates 2. Fats 3.Proteins • Macronutrients – required in large quantities • Alcohol provides energy, but it’s not a nutrient.

  27. Energy-Yielding Nutrients • Energy released expressed in calories • Smallest unit, an apple provides tens of thousands • Expressed in 1000-calorie metric unit or kilocalories; abbreviated kcal • Commonly referred to as calories • 1 kcal is amount of heat necessary to raise temperature of 1 kg of water 1°C • Internationally, food energy is measured in joules (1 kcal = 4.2 joules; 1 joule = 0.24 kcal)

  28. Calculate the energy available • 1 cup of chocolate milk, 2% M.F. • 8 g of protein • 27 g of CHO • 5 g of fat

  29. Calculate the energy available • 1 cup of chocolate milk, 2% M.F. • 8 g of protein x 4kcal/g = 32 kcal • 27 g of CHO x 4kcal/g = 108 kcal • 5 g of fat x 9kcal/g = 45 kcal = 185 Kcal

  30. Calculate the % of kcal from each of the energy-yielding nutrients • 1 cup of chocolate milk, 2% M.F. 32 protein kcal ÷ 185 total kcal = 0.173 x 100 = 17.3% of kcal from protein 108 CHO kcal ÷ 185 total kcal = 0.584 x 100 = 58.4% 45 fat kcal ÷ 185 total kcal = 0.243 x 100 = 24.3% of kcal from fat

  31. Non-Energy Yielding Nutrients 4. Vitamins 5. Minerals • Micronutrients • vitamins and minerals provide no energy but act as regulators which assist in all body processes 6. Water • indispensable • Participates in many life processes

  32. Classification of Nutrients • Organic Nutrients • Nutrients that contain carbon • Carbohydrates, protein, fat, & vitamins • Inorganic Nutrients • Nutrients that do not contain carbon • Minerals & water

  33. Classification of Nutrients • Essential Nutrients • Nutrients that the body cannot make for itself in sufficient quantity to meet physiological needs • Must be obtained from food • Also known as indispensable nutrients • Non-nutrients • Other compounds in foods not considered nutrients • fibers, phytochemicals, pigments, additives, alcohols and others

  34. Classification of Nutrients - Summary Different Classification Systems: • Energy Yielding & Non-Energy Yielding • Macronutrients & Micronutrients • Organic & Inorganic Nutrients • Essential & Nonessential Nutrients

  35. You Are What You Eat

  36. Nutrition Research

  37. Nutrition Research Nutrition is a young Science • Proteins not fully described until 1945 • Early focus on deficiencies • Today major health threat are chronic diseases associated with energy & nutrient excesses • New area of study: nutrigenomics • Nutrition Science Research tests hypotheses and develops theories.

  38. Nutrition Research • Types of Studies • Epidemiological studies • cross-sectional, case-control, and cohort designs. • Experimental studies • Laboratory-based studies include animal studies and in vitro studies. • Human intervention or clinical trials

  39. Nutrition Research • Strengths & Weaknesses of Study Designs • Epidemiological studies • S- Narrows down list of possible causes & provide direction for other types of studies • W- cannot control variables, cannot prove cause & effect • Experimental studies • S- Can control conditions and determine effects of a variable • W – ethical concerns, inability to generalize from animal to human or to all humans, some difficulty controlling variables

  40. Nutrition Research Key Terms: Experimental Group • People or animals who receive the treatment. Control Group • Group similar in all possible respects to experimental group except for treatment. Randomization • Process of choosing subjects of the experimental and control groups without bias.

  41. Nutrition Research Key Terms: Placebo • Imitation treatment Placebo effect • Mind-body effect that the act of treatment, rather than the treatment itself, often has. Double Blind • Subjects & researcher do not know who is receiving the treatment and who is receiving the placebo.

  42. Nutrition Research Key Terms: Correlation • Simultaneous change of 2 factors, such as the increase of weight with increasing height (+ correlation) or decrease of colon cancer incidence with increasing fibre intake (-correlation). • Proves that 2 factors are associated, not that one factor causes the other.

  43. Nutrition Research Key Terms: • Peer Review • Research findings are rigorously evaluated by peers to determine validity • Replication • Rigorous, repeated testing to confirm or disprove findings

  44. Nutrition Research Nutrition News in the Media • Public can be exposed to findings from scientific research before the results are confirmed or in a way that does not give a complete view of the evidence • Results in public confusion and mistrust of the scientific process • Many stakeholders have a vested interest

  45. Nutrition Assessment & Standards

  46. Nutritional Assessment • A comprehensive evaluation of a person/populations nutritional status using: • Historical information • health status, socioeconomic status, drug use & diet • Anthropometric data • body composition & size • Physical examination • clinical signs • Laboratory tests • biochemical indicators

  47. Nutrition Assessment Nutritional Status • The state of the body as a result of the body’s intake and use of nutrients • Nutritional status expresses the degree to which physiologic needs for nutrients are being met

  48. Nutrition Assessment Optimal Nutritional Status • A balance between nutrient intake and requirement • Influenced by many factors which impact on intake and requirements.

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