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Chapter 1Chapter 1

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The Basics of NutritionThe Basics of Nutrition

Chapter 1Chapter 1

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Chapter Learning OutcomesChapter Learning Outcomes

1.1. Define terms such as diet, nutrition, nutrient, Define terms such as diet, nutrition, nutrient, essential nutrient, macronutrient, micronutrient, essential nutrient, macronutrient, micronutrient, kilocalorie, and photochemical.kilocalorie, and photochemical.

2.2. Identify factors that influence personal food Identify factors that influence personal food choices.choices.

3.3. Identify lifestyle factors that contribute to the Identify lifestyle factors that contribute to the leading causes of death in the United States.leading causes of death in the United States.

4.4. List the 6 classes of nutrients and identify a List the 6 classes of nutrients and identify a major role of each class in the body.major role of each class in the body.

5.5. Identify basic metric system units often used in Identify basic metric system units often used in nutrition.nutrition.

Chapter Learning Outcomes Chapter Learning Outcomes (continued)(continued)

6.6. Explain the concept of energy density and identify Explain the concept of energy density and identify energy-dense foods.energy-dense foods.

7.7. Use the caloric values of energy-yielding nutrients to Use the caloric values of energy-yielding nutrients to estimate the amount of energy in a food.estimate the amount of energy in a food.

8.8. Identify key basic nutrition concepts, such as the Identify key basic nutrition concepts, such as the importance of eating a variety of foods and no food importance of eating a variety of foods and no food supplies all nutrients.supplies all nutrients.

9.9. Discuss factors that contribute to malnutrition in the Discuss factors that contribute to malnutrition in the world.world.

10.10. Identify major federal U.S. food assistance programs.Identify major federal U.S. food assistance programs.

Quiz YourselfQuiz Yourself True or FalseTrue or False

1.1. There are four classes of nutrients: proteins, There are four classes of nutrients: proteins, lipids, sugars, and vitamins. T Flipids, sugars, and vitamins. T F

2.2. Proteins are the most essential class of Proteins are the most essential class of nutrients. T F nutrients. T F

3.3. All nutrients must be supplied by the diet, All nutrients must be supplied by the diet, because they cannot be made by the body. because they cannot be made by the body. T FT F

4.4. Vitamins are a source of energy. T FVitamins are a source of energy. T F5.5. Milk, carrots, and bananas are examples of Milk, carrots, and bananas are examples of

“perfect foods” that contain all nutrients. “perfect foods” that contain all nutrients. T FT F

How Did You Do?How Did You Do?1.1. FalseFalse There are There are sixsix classes of nutrients: classes of nutrients:

carbohydrates, lipids, proteins, vitamins, carbohydrates, lipids, proteins, vitamins, minerals, and water. minerals, and water.

2.2. FalseFalse Proteins are Proteins are notnot the most essential the most essential class of nutrients. class of nutrients.

3.3. FalseFalse All nutrients do not need to be All nutrients do not need to be supplied by the diet, because supplied by the diet, because somesome cancan be be made by the body. made by the body.

4.4. FalseFalse Vitamins are Vitamins are not not a source of energy.a source of energy.5.5. FalseFalse Milk, carrots, and bananas are Milk, carrots, and bananas are notnot

“perfect foods.” No naturally-occurring food “perfect foods.” No naturally-occurring food supplies all nutrients.supplies all nutrients.

What What Influences Influences

Your Eating Your Eating Habits?Habits?

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Why Should You Care About Your Why Should You Care About Your DietDiet??

Poor diet is associated with 4 of 10 Poor diet is associated with 4 of 10 leading causes of death:leading causes of death:

--Heart diseaseHeart disease

-Some types of cancer-Some types of cancer

-Stroke-Stroke

-Type 2 diabetes-Type 2 diabetes

Adequate diet plus regular exercise may Adequate diet plus regular exercise may reduce your chances of developing reduce your chances of developing these serious chronic diseases.these serious chronic diseases.

Nutrition: The BasicsNutrition: The Basics Key TermsKey Terms

NutritionNutritionScientific study of nutrients, the chemicals in Scientific study of nutrients, the chemicals in food that are necessary for life, and how the food that are necessary for life, and how the body uses thembody uses them

NutrientsNutrientsLife-sustaining substances in foodLife-sustaining substances in food

DietDietTypical pattern of food choicesTypical pattern of food choices

Nutrition: The BasicsNutrition: The Basics Key Terms Key Terms (continued)(continued)

ChemistryChemistry

Study of the composition and Study of the composition and characteristics of matter and the characteristics of matter and the changes that can occur to itchanges that can occur to it

CellCell

Smallest functioning structural unit Smallest functioning structural unit in a living organismin a living organism

Six Classes of NutrientsSix Classes of Nutrients

1.1. CarbohydratesCarbohydrates

2.2. Lipids (includes fat)Lipids (includes fat)

3.3. ProteinsProteins

4.4. VitaminsVitamins

5.5. MineralsMinerals

6.6. WaterWater

Note approximate percentages of

nutrients in young male and female

bodies.

Vitamins are not included, because

they are in very small amounts.

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Major Functions of NutrientsMajor Functions of Nutrients in the Body in the Body

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Essential Essential Nutrients and Nutrients and NonnutrientsNonnutrients

Essential NutrientsEssential Nutrients -must be supplied-must be supplied by foodby food -the body cannot-the body cannot synthesize or make synthesize or make

enough of themenough of them

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Three Features of Three Features of Essential NutrientsEssential Nutrients

1.1. If missing from diet, a If missing from diet, a deficiency deficiency diseasedisease occurs. occurs.

2.2. Adding missing nutrient back to diet Adding missing nutrient back to diet corrects signs and symptoms of the corrects signs and symptoms of the deficiency.deficiency.

3.3. Scientists can explain why lack of the Scientists can explain why lack of the nutrient caused abnormalities. nutrient caused abnormalities.

NonnutrientsNonnutrientsKey TermsKey Terms

FiberFiber Group of substances made by plants Group of substances made by plants

that humans do not digest but produce that humans do not digest but produce some health benefitssome health benefits

PhytochemicalsPhytochemicalsCoCompounds made by plants that are mpounds made by plants that are not nutrientsnot nutrients

NonnutrientsNonnutrientsKey Terms Key Terms (continued)(continued)

AntioxidantsAntioxidantsSubstances that protect other compounds Substances that protect other compounds from being damaged or destroyed by certain from being damaged or destroyed by certain environmental factorsenvironmental factors

Phytochemicals of Scientific InterestPhytochemicals of Scientific Interest

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What Are Dietary Supplements?What Are Dietary Supplements?

Dietary supplementsDietary supplements

includeinclude:: - Nutrient preparations - Nutrient preparations

- Certain hormones- Certain hormones - Herbs - Herbs

FDAFDA does not regulate does not regulate dietary supplements dietary supplements as it regulates as it regulates medications.medications.

Echinacea Flower—the herbal supplement Echinacea is generally not useful for preventing or treating colds.

Factors that Influence Your HealthFactors that Influence Your Health

Your Your LifestyleLifestyle

The way you liveThe way you live

Your Your Risk FactorsRisk Factors

Personal characteristics Personal characteristics that influence chances that influence chances of developing diseaseof developing disease

Example:

Lifestyle

Poor diet and lack of regular exercise contribute

to Excess Body Fat (Risk Factor)

Our Changing Eating HabitsOur Changing Eating Habits

Today, the typical American consumes more food energy,

fat, and sugar than in 1970.

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Healthy People 2010Healthy People 2010

A report from theA report from theU.S. PublicU.S. PublicHealth ServiceHealth Servicethat includes 467that includes 467specific nationalspecific nationalhealth promotionhealth promotionand diseaseand diseasepreventionpreventionobjectivesobjectives

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Metrics for NutritionMetrics for Nutrition

Units of scientific Units of scientific measurement measurement often used in often used in nutritionnutrition

Length — metersLength — meters

Weight — gramsWeight — grams

Volume — litersVolume — liters

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Metrics for NutritionMetrics for Nutrition

Metric Basics Metric Basics (approximations)(approximations)

1 inch = 2.5 cm1 inch = 2.5 cm

1 ounce = 28 g1 ounce = 28 g

1 pound = 454 g1 pound = 454 g

2.2 pounds = 1 kg2.2 pounds = 1 kg

Do the Math

If you are 5’5” (65”) (65 x 2.5 = 162.5 cm)

If you weigh 130 lbs (130 ÷ ÷ 2.2 = approx.

59 kg)

Metrics for NutritionMetrics for Nutrition

What’s a Calorie?What’s a Calorie?

caloriecalorie – – measure of food energy; heat needed to measure of food energy; heat needed to raise 1 g of water 1raise 1 g of water 1oo CelsiusCelsius

Kilocalorie or CalorieKilocalorie or Calorie — measure of food energy— measure of food energy– Technically a Technically a kilocaloriekilocalorie is the heat energy needed to raise is the heat energy needed to raise

the temperature of 1000 g (1 liter) of water 1the temperature of 1000 g (1 liter) of water 1oo Celsius. Celsius.

Specific number of calories in food is reported as kilocalories or Calories

1 kilocalorie = 1000 calories = 1 Calorie

Kilocalorie Contributors in Diets

• 1 g of carbohydrate provides 4 kcal.

• 1 g of protein provides 4 kcal.

• 1 g of fat provides 9 kcal.

• 1 g pure alcohol (a non nutrient) provides

7 kcal.

Macronutrients and Micronutrients

MacronutrientsNeeded in gram

amounts and provide

energy

• Carbohydrates, protein, and fat

MicronutrientsNeeded in very small

amounts and do not provide energy

• Vitamins and minerals

Key Basic Nutrition Concepts

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Concept 1:Concept 1: Most Naturally Occurring Most Naturally Occurring Foods are Mixtures of Nutrients.Foods are Mixtures of Nutrients.

A 6 oz potato containsA 6 oz potato contains: 4 g protein

36 g carbohydrate <1 g fat

8 fluid oz fat-free milk contains8 fluid oz fat-free milk contains: 8 g protein

12 g carbohydrate 1 g fat

Energy and Nutrient Composition Energy and Nutrient Composition

These foodscontribute verydifferent amounts ofenergy, water,protein,carbohydrate, fat,and calcium to diets.

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Concept 2: Eating a variety of foods can help ensure the nutritional adequacy of a diet.

• There are no “perfect”no “perfect” natural foods that contain all nutrients in amounts needed by the human body.

• Eat a varietyvariety of foods, especially fruits, vegetables, and minimally processed grains, to ensure nutritional adequacy.

Concept 3:Concept 3: There are no “good” or There are no “good” or “bad” foods.“bad” foods.

Empty CalorieEmpty Calorie versus Nutrient DenseNutrient Dense

Poor source of micro- nutrients (vitamins andminerals) compared to calories

Has more micronutrients(vitamins and minerals) inrelation to its energyvalue

Concept 4:Concept 4: Enjoy eating all food in moderation

Dietary moderationDietary moderation ==Obtaining enough nutrients from food Obtaining enough nutrients from food

++Avoiding excessive amounts of nutrientsAvoiding excessive amounts of nutrients

++Balancing calorie intake with expenditureBalancing calorie intake with expenditure

Concept: 5 For each nutrient, there is a range of safe intakes.

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Physiological dosePhysiological doseAmount of a nutrient within the range of safe intake that enables the body to function optimally

MegadoseMegadoseGenerally defined as 10 times the recommended amount of a vitamin or mineral

Concept 6:Concept 6: Food is the best source of nutrients and phytochemicals.

During refinement,a wheat kernel isstripped of thenutrient-rich germgerm

andphytochemical-richphytochemical-richbran.bran.

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Concept 7:Concept 7: There is no “One Size Fits All” approach to planning a nutritionally adequate diet.

Food guidesFood guides can be

used to individualize

your diet, so it is

nutritionally adequate

and suits your likes and

dislikes.

Concept 8:Concept 8: Foods and the nutrients

they contain are not cure-alls.

Specific nutrient Specific nutrient deficiencydeficiency

diseasesdiseases can be cured by can be cured by

eating foods that contain theeating foods that contain the

missing nutrient.missing nutrient.

But,But, nutrients do not nutrients do not “cure”“cure”

other ailmentsother ailments..

Concept 9: Concept 9: Malnutrition includes Malnutrition includes UNDERUNDERnutrition as well as nutrition as well as OVEROVERnutritionnutrition

MalnutritionMalnutrition

State of health that occurs when the body is State of health that occurs when the body is improperly nourishedimproperly nourished

May be from May be from inadequateinadequate or or excessiveexcessive amounts of nutrientsamounts of nutrients

Concept 10: Nutrition is a dynamic science.

• As researchersresearchers continue to explore complex relationships between diets and health, nutrition information constantly evolves.constantly evolves.

• Even nutrition educatorsEven nutrition educators have difficulty keeping up with the vast amountvast amount of research published in scientific journals.

Chapter 1 HighlightMalnutrition: A Worldwide Concern

• Malnutrition– Improper nourishment

• Chronic undernutritionChronic undernutrition– Long-term energyLong-term energy and nutrient deficiencynutrient deficiency

- In children: stunted growth, delayed physical development, blindness, impaired intellectual development, and premature death

• HungerHunger– Physiological needPhysiological need for food

Factors that Contribute to Undernutrition

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Undernutrition

• Affects ~ 1 in 3 people worldwide

• More prevalent in:- ChildrenChildren - Underdeveloped Underdeveloped countriescountries

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Undernutrition During Life Cycle Stages

- PregnancyPregnancy

- InfancyInfancy

- Preschool yearsPreschool years

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Effects of Malnutrition on Children

Chronically undernourishedchildren are underweight, donot grow normally, and tend to be shorter—if theysurvive to adulthood—than properlynourished children.

Undernutrition in the United States

Contributing factors:Contributing factors:- Anorexia nervosaAnorexia nervosa- Alcoholism- Alcoholism- Low income- Low income

Food insecurityFood insecurity:- Reported in 11%11% of U.S. households

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Major U.S. Food Assistance Programs

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Solutions

Insert Figure 1.FBiotechnologyBiotechnologyModifying living things Modifying living things (especially plants and (especially plants and animals) to make animals) to make improved productsimproved products

Genetic ModificationGenetic ModificationTechniques that alter an Techniques that alter an organism’s DNAorganism’s DNA