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SpEAKING OF NUtRItION . . . SOME BASICSWelcometotheworldofnutrition,thestudyoffoodandhealth.Takingthisclassmeansyouhaveaninterestinyourhealthandfitness.Iapplaudyouforwantingtotakechargeofyourbody—learningaboutwhatyourbodyneedsforoptimalhealthfortodayandalifetime.Yourfoodchoicesimpactyourperformancetodayaswellassetthestageforhealthanddiseasepreventionlaterinlife.
Inthiscourse,youwill learnthatwhilemanypeopletendtocategorizefoodsas“good”or“bad,”suchascarrotsandorangesversusburgersandfries,thatallfoodsfitinyourdiet.Somedoprovideyouwithanarrayofsubstancesbetterforyourhealththanothers,buteatingandlivingwellisaboutmakingbalancedchoices.Duringthiscourse,youwillhavetheopportunitytoassessyourfoodchoicesbycompletingtheDietProject.Asyoulearnabouttherolesofprotein,fiber,fat,vitamins,andmoreinyourbody,youcancomparehowyourdietrateswithrecommendationsforoptimalhealth,andthenlearnhowtobestmeetyourneedsthroughfoodsandunderstandwheresupplementsmaybeanoption.
Beforewecanexplorespecificsaboutwhat’sbestforyoutoeat,afewbasicsmustbeintroduced.Solet’sgetstarted!
wHAT Are NuTrIeNTs, THeIr BAsIC FuNCTIoNs, AND How MuCH Do You NeeD (THe rDA)?Howmuchfooddoyoueatinayear’stime?Or,whatabouttheamountoffoodyoumayeatoverthenextfourdecades?Likemanycollegestudents,youmostlikelyaverageabout1millioncaloriesayearorin45yearsalmost70,000poundsoffood.Sowhereisallthisfoodgoing?Whatcouldyourbodypossiblybedoingwithsuchatremendousamountoffoodenergyandmaterial?Thisfoodandenergygoesintomakingthe“parts”thatmakeyouupandhelptomaintainyour“appearance.”Everydayyourbodyrenewsitself—makingnewcells,tissue,hair,andmore.Infact,takealookinthemirror.Eventhoughyoulookthesameasyoudidayearago(perhapsyoumayhaveanewhaircolororstyle,oranearpiercing),youarenotthe
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2 Chapter 1SpeakingofNutrition...SomeBasics
sameperson.You actually have an entirely new skin surface, newly remodeledbones,andfreshliningtoyourintestinaltract.Infact:
• About1%ofyourbloodcellsareneweveryday.• Thecellsinyourintestinerenewthemselveseverythreetofivedays.• Yourskinisslougheddaily(whichissomeofthedustinyourdormroomor
apartment!).• You’rebusygrowingnewbodyhairdaily.
Thefoodthatyoueatsuppliesyouwiththepartsandfuel—nutrients—neededtokeepupthistypeofrebuildingandrenewingschedule.Foodsuppliesnutrientsthat:
• provideenergy• serveasbuildingmaterials• helptomaintainorrepairbodyparts
Therearesixcategoriesofnutrients(alltotaledthereare50nutrients):
1. Proteins(madeof20differentsubunits)2. Carbohydrates(simpleandcomplex)3. Fats(twocategorieswithseveraltypes)4. Minerals(15plusminterals)5. Vitamins(13differentones)6. Water(asinglenutrientinaclassbyitself)
Foods,suchasfruits,vegetablesandwholegrains,containothersubstancesthatmayhavebiologicalactivityindiseasepreventionandhealthpromotion.Thesesubstances,calledphytochemicals,ofwhichtherearethousandsinwholefoods,helpprotecttheplantsweeatfromUVlight,insects,andotherpests.Onceweeatthesecolorfulphytochemicalsincarrots,peppers,orangesandthelike,thesesub-stancespromotebetterhealthandhelpprotectusfromchronicdiseases,suchascancer.Scientificstudiesshowthatphytochemicalsinsoybeanscalledisoflavoneshelplowerrisksforcertaincancers.
Allsixcategoriesofnutrientsarepresentinthebodybutindifferingamountsorpercentofyourbodyweightasfollows:
1. 50–60%�water—malesgenerallyhaveabout60%,andfemaleshave50%duetodifferencesinbodyfatandmusclecontent.
2. 15–25%�fat• Desirablelevels:15%formalesand22–25%forfemales• Bodyfatlevelsinfluencebodywatercontentbecausefattissueisverylow
inwatercontent(about23%)comparedtomuscleorbraintissue(70%).• Asbodyfatincreases,bodywaterdecreases;asbodyfatdecreases,body
waterincreases.Thisexplainswhymostmaleshaveahigherpercentageofbodywaterthanfemales.
3. 18–20%�protein—maleshavemorethanfemalesduetohigherleanormusclemass.
4. 4–5%�minerals—thebody’smineralcontentisprimarilyinbonesandteeth.Thisvariesbygender(maleshavehigherlevelsthanfemales)andrace(blackshavemorethanwhites,whohavemorethanAsians).
Nutrition BiteFunfactaboutyourhair—yougrowover350milesofhairinalifetime!
Nutrition BiteIsthereabestbodyfatlevelforathletes?
Herearesomenum-bersforbodyfatincollegiateathletes(seeFigure1.1).Andasyou’llseeinChapter7,thereisnotaperfectoridealbodyfatlevelthatdepictsoptimalhealthbutratherthereareranges.
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Chapter 1 SpeakingofNutrition...SomeBasics 3
5. Less�than�1%�carbohydrates—storageofcarbohydrates in themusclesandliverisvitalforfuelduringexerciseandrest(especiallyforthebrain).
6. Less�than�1%�vitamins—verytraceamountsexistineachcell.
Foods,aswellasthebody,containallsixcategoriesofnutrientsinvaryingamounts.Mustyoueatall50nutrientsoronlysome?
Essential�nutrientsarethosenutrientsthatthebodycannotmakeorcannotmakeataratesufficienttomeetyourneeds.Therefore,thedietrequiresthem.Forexample,calciumisamineralthatoriginatesinsoil(rocks),getsintoplantsthatcowseat,andthengetsintomilk,andeventuallygetsintoourbodies.Weareinca-pableofmakingcalcium,sowemustgetitfromthefoodweeat.
Ontheotherhand,waterismadeeverydayinourbodiesaswemetabolizefoodforenergy.However,weonlymakeaboutacupeachday,whichfallsshortoftheseveralcupsweneed.Therefore,waterisessentialinthediet.
How Do Nutrients Function in the Body?1.� �Energy—Onlyproteins,carbohydrates,andfats(themacronutrients)contain
potentialenergy.Elements,primarilycarbon,areconnectedtoeachotherviachemicalbondsthataremuchliketinystretchedrubberbands.Whenletgo,theenergyisreleased.Theenergyreleasedfromchemicalbondsismeasuredascalories.(We’lllearnmoreaboutthisinChapter3.)
2.� �Structure—Nutrients,suchasproteinandcalcium,arethebuildingmaterialandstructureforboneandteeth.
3.� �Regulation—As regulators, nutrients help manage and oversee many pro-cessesinthebodysuchasbuildingnewhormones,regulatingfluidbalance,orcatalyzingareactionsuchasenzymes,whicharemadeofprotein.Regulatorynutrientsaremuchliketrafficlightsthathelpregulatetheflowofvehiclesonbusystreets.
PERCENT BODY FAT VALUES IN ATHLETES
MALES FEMALES
Basketball 7–12 18–27
Distance Running 3–8 8–18
Gymnastics 7–12 16–22
Soccer 4–10 14–25
Swimming 5–12 10–20
Tennis 12–16 15–22
Nonathlete, avg. 15–16.9 20–26.9
FLUID BALANCE
INTAKE: OUTPUT:
Fluid 1.2 liters Urine 1.5 liters
Food 1.0 liters Stool 0.1 liters
Metabolic 0.3 liters Sweat and breath vapor 0.9 liters
2.5 liters 2.5 liters
Figure 1.1
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4 Chapter 1SpeakingofNutrition...SomeBasics
How Do We Express Our Nutrient Needs or Requirements?Theamountofprotein,VitaminCorothernutrientsapersonneedsdependsonahostoffactorsincluding:
• Gender• Age• Physiologicalstate(e.g.,pregnantorbreastfeeding)• Illness• Geneticstraits
Whileweallneedthesamenutrients,theamountsvarydependingontheseandotherfactors.Settingnutrientstandardsisthetaskofanarmofthegovernment—theFoodandNutritionBoard.HealthprofessionalsandotherscallthesestandardsDietary�Reference� Intakes� (DRI) (seeFigure1.2)anduse them inestablishingnutrientintakesforplanningandassessingthedietsofhealthyindividuals.
Thesenutrientrequirementsaredesignedtopreventdeficiencydiseases,suchasscurvyfromtoolittleVitaminCorrickets(abonedeformity)duetotoolittlecalciumandVitaminD.TheDRIsarealsodesignedtopromoteoptimalhealthandthereductionofchronicdiseaserisks,suchascancer,potentiallyfromamarginalintakeofVitaminsC,D,andcalcium.
UndertheumbrellatermofDRI,therearefourseparatenutrientstandardval-uesofwhichtheRecommendedDietaryAllowance(RDA)isone.
Inaddition,theDRIsaredesignedtosetanupperlimitofintaketoavoidtheriskofadversereactionduetooverdose.
Youareprobably familiarwithorat leastheardof this termbefore. In thiscourse,wewillmakereferencetotheRDA,whatitmeans,howtheRDAforagivennutrientisdetermined,andhowbesttomeetyourneeds.Whiletheothernutrientstandardvaluesareimportantintheworldofnutrition,inthiscoursewewillnotutilizetheseexceptformakingreferencetotheTolerableUpperIntakeLevelorUL.Thisstandardrepresentsthehighestlevelofdailynutrientintakethatislikelytobesafeandnotposeanyadversehealtheffectstomostpeopleinthepopulation.But
Figure 1.2
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Chapter 1 SpeakingofNutrition...SomeBasics 5
dietaryorsupplementintakeexceedingtheULforacertainnutrient,suchasiron,maypresentsomehealthproblems.AswewillcoverinthetopicofsupplementsinChapter9,notonlycanwegettoolittleofanutrient,butexcessiveintakethroughfoods thatare fortifiedwithnutrients,suchasvitaminsaswellassupplements,posehealthrisks.
A Closer Look at the RDATheRDAisthedailyamountofnutrientconsidered adequatetomeettheneedsofnearlyallhealthypeopleinthepopulation(about98%ofus),whiledecreas-ing riskofchronicdiseases.TheRDA isNOTaminimumamountnor is itanaverageneedbutinsteadagenerousvalue.AndtheRDAissetbasedonscientificinformation.
• TheRDAhasbeendeterminedforproteinandothernutrients(vitamins,min-erals,etc.).
• TheRDAisestablishedforseveralagegroups,gender,andphysiologicalstates(pregnancyandlactation).
• TheRDAisdesignedtobeanaverageoverseveraldays.(Inotherwords,youdon’thavetomeettheRDAeachday,butinsteadaverageditoverseveral.)
• AdjustmentsaremadewhensettingtheRDAbaseduponseveralfactorsthatwewillhighlightaseachnutrientiscovered,suchasthequalityofthediet(asinproteincoveredinChapter2),bioavailability(aswithmineralscoveredinChapter8),andlossesduetofoodpreparation(aswithvitaminscoveredinChapter9).
YouwillnotneedtomemorizeeachRDA(except forprotein)but insteadknowwhatgoesintosettingtheRDAandwhatitmeanstoyou.
How Does Your BoDY Cope?Everwonderwhyyoustillfunctioneventhoughyouhaven’teatenallday,orwhyyourbody’sinternaltemperaturehoversaround37degreesCelsiusor98.6degreesFahrenheitdespitefreezingorscorchingtemperaturesoutside?
Thereasonisactuallymoreofaconceptorprocesscalledhomeostasis.Thisisthemaintenanceofrelativelyconstantinternalconditions(suchasbodytemperatureandbloodsugarlevels)throughtheeffortsandcontrolofmanysystemsinthebody.
Theconceptofhomeostasiswillbeemphasizedthroughoutthiscoursetohelpuspredict aswell asunderstandwhyourbodies respondandperform the waytheydo.Forexample,onceyougrasptheconceptofhomeostasis,youwillsoonunderstandwhytakinglargeamountsofaparticularsupplementsuchasvitaminsoraminoacids(componentsofprotein)willnotdrasticallychangeoralterthewayyourbodyorcellsworksoasnottoupsetothersystemsinyourbody.
Let’susetheexampleofbodywatercontenttohelpunderstandhomeostasisaswellaslearnmoreaboutthenutrientwater.Recallthatabout50%to60%ofyourbodyweightiswater.Figure1.3depictsthefluidinsideandoutsidethebodycells;thedistributionofbodywaterisdeterminedandcontrolledbyseveralfactorssuchashormones,theactionofthekidneys,andthemineralandproteinlevelsinbodyfluids.
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6 Chapter 1SpeakingofNutrition...SomeBasics
PERCENT BODY FAT VALUES IN ATHLETES
MALES FEMALES
Basketball 7–12 18–27
Distance Running 3–8 8–18
Gymnastics 7–12 16–22
Soccer 4–10 14–25
Swimming 5–12 10–20
Tennis 12–16 15–22
Nonathlete, avg. 15–16.9 20–26.9
FLUID BALANCE
INTAKE: OUTPUT:
Fluid 1.2 liters Urine 1.5 liters
Food 1.0 liters Stool 0.1 liters
Metabolic 0.3 liters Sweat and breath vapor 0.9 liters
2.5 liters 2.5 liters
Yourbodywatercontentasfluidhomeostasis is regulatedwell.Onaveragea typicalperson takes inabout2½ litersoffluiddailyand loses thesame(seeFigure1.4).
Onyourfinal,youwillbeaskedtodefinehomeostasisandgiveanexampleofanutrientunderhomeostaticcontrol.Bytheendofthecourse,you’llsurelyhavemanyideasforyouranswer.
INsIDe worK—THe proCess oF DIGesTIoN AND ABsorpTIoNHowdoweprocessfoodandprepareittoenterourbodies?Ourbodiesaccomplishthistaskthroughtheprocessofdigestionandabsorption.Digestionistheprocessbywhichfoodisbrokendownintoaformthatcanbeabsorbedbytheintestines.Absorptionistheprocessofmovingnutrientsintothebodyorbloodstream.Diges-tionoccursinthedigestivetract,whichbeginsatthemouthandis26feetlong.Visualizethedigestivetractas“outside”yourbody;thatis,thedigestivetractisa
Figure 1.3
Figure 1.4
Nutrition BiteThesurfaceareaofyourintestinaltractwouldcoveraboutathirdofafootballfield.
BODY
CELLS
Fluid
Cell
Cell
Cell
Cell
CellCell
Cell
2/3 of body water located inside cells
Intracellular Fluid
1/3 of body water located outside cells
Extracellular Fluid
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Chapter 1 SpeakingofNutrition...SomeBasics 7
tubethatrunsthroughyourbody,butthecontents(ifyouswallowagolfball,forexample)arenotreallyinsideofyou.Absorptiononlyoccurswhenthefood(itscomponents)istransportedfromthesmallintestineintothecirculation.
Figure1.5illustratesthedigestivetract(witheachpartidentified)alongwithsomeoftheaccessoryorgans,collectivelycalledthedigestivesystem.
Therearetwophasesofdigestion.
�1.� �Physical�digestion:�themovingandgrindingoffood.Thisstartsinthemouthwithchewing,thoughyoudonothavetochewyourfood(despitethatmomtoldyoutochewyourfoodwellbeforeswallowing)tocompletelydigestyourfood.Onceyouhavechewed(orjustswallowed)yourfood,thebolus(swal-lowedfood)movesdownyouresophagusintothestomachwhereitis“blender-ized.”Thestomach,whichhasa4-cupcapacity,ismuchlikeablender(strongmuscles)thatmakesasmoothieoutofyourswallowedfood.
2.� �Chemical�digestion:thechemicalbreakdownoffoodthroughtheuseofdiges-tiveenzymes(actualbreakingofchemicalbondsinfoodsandstomachacid).Thisprocessstartsinthestomachwithamajorityoccurringinthesmallintes-tine.Thedigestiveenzymesneededtobreakthesebondsaresecretedbythepancreas into thesmall intestine.Once theprocessofchemicaldigestion iscomplete,thefoodhasbeendigestedandtheprocessofabsorptionoccurs.
Absorptionistheprocessoftakingthesesmallfoodfragmentsfromthesmallintestineandtransportingthemintotheblood.Thesurfaceofthesmallintestineiswhereabsorptionoccurs.Thesurfaceof thesmall intestine,asshowninFig-ure1.6,isdesignedformaximumsurfacearea.Thefolds,thefoldsonthesefoldscalledvilli, and thenhair-like structuresonvilli calledmicrovilli all contribute toa tremendously large surface area that allows the nutrients an opportunity to betakenupintothebodyandeventuallyintothecirculation.Figure1.7illustratesvilliandmicrovillistructuresandtheplacementofcapillariesthatallowfortransportofabsorbedsmallfoodunitsintothebodyviathecirculation.
Mouth
Stomach
Esophagus
Small Intestine
Gallbladder
Large Intestine
Pancreas
Digestive SystemFigure 1.5
Myth: “We should eat food, such as fruit, separately because our digestive tracts can’t handle diff er-ent foods at once.”
The design of our digestive enzymes and intestinal tract allows for the processing of dif-ferent food types, such as fruits, meats and vegetables, all at once. In fact, nutrient absorp-tion improves when a variety of foods are present. There is no need to separate foods when eating.
Urban Myth
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8 Chapter 1SpeakingofNutrition...SomeBasics
However,somefoodisnotdigestedandabsorbed.Theseitems,suchasfiber(or if you happened to swallow a food wrapper), move into the large intestinewherethebodyextractswaterandminerals,andpreparestheremnantsasstool.Thestoolthenrepresentsmaterialthatnevergotintothebodyinthefirstplace,butonlypassedthroughthedigestivetract.Youmighthavewonderedwhaturinerepresents.Thismetabolicwasterepresentssubstances,suchasexcesssodiumthatthebody(kidneys)havefilteredfromthecells,blood,andelsewhere,andsendsoutintheurine.
Figure 1.6
Figure 1.7
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Nutrition Basics for Better Health and Performance www.kendallhunt.com/applegate
Name________________________________________________________ StudentID#_______________
C H A p t E R
9
1Quiz Yourself
1. Mostoftheenzymesresponsibleforthedigestionoftheenergynutrientscomefromthe:
a. mouth
b. stomach
c. liver
d. pancreas
2. Whatistheapproximateaveragebodywatercontentofayoungadulthumanexpressedasapercentofbodyweight?
a. 10–20%
b. 30–40%
c. 50–60%
d. 70–80%
e. 90%
3. Listthesixclassesofnutrients,giveafoodsourceexampleandnotewhichonesprovideenergy.
1.
2.
3.
4.
5.
6.
4. Whatarethethreebasicfunctionsofnutrients?
1.
2.
3.
5. Mostofthebody’swateroccursinextracellularfluidcompartments(outsideofthebodycells.
a. true
b. false
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10 Chapter 1SpeakingofNutrition...SomeBasics
6. Defineanessentialnutrient.
7. DefinetheRecommendedDietaryAllowance(RDA)andlistthreefactorsthataretakenintoconsiderationwhenestablishingtheRDA.
1.
2.
3.
8. Definedigestionanddescribethetwotypesofdigestion.
9. Whatisabsorptionandwheredoesitoccur?
©2011 Kendall Hunt Publishing
Nutrition Basics for Better Health and Performance www.kendallhunt.com/applegate
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