Chapter 5 power point

© Cengage Learning 2016© Cengage Learning 2016

An Invitation to Health: Building Your Future, Brief Edition, 9eDianne Hales

Nutrition

5

© Cengage Learning 2016

After reading this chapter, the student should be able to:

• Review the roles played by macronutrients and micronutrients in fulfilling the requirements of the human body

• Analyze how the key recommendations of the Dietary Guidelines for Americans might affect food choices

Objectives


• Assess the impact of eating habits on the health of many Americans

• Specify the steps you can take to ensure a balanced intake of nutrients

• Discuss the causes, effects, and prevention of foodborne infections

• Outline steps to follow in order to safeguard yourself from nutrition quackery

Objectives (cont’d.)


• Nutrition– The connection between food and the body

• Healthful eating provides energy for daily tasks

• Macronutrients– Nutrients the body needs in the greatest

amounts

– Carbohydrates, fats, and protein

The Building Blocks of Good Nutrition




• Water performs many essential functions– Carries nutrients

– Maintains body temperature

– Lubricates joints

– Helps with digestion

• Water lost through urine, sweat, exhalation, and normal bowel movements– Most people need 8-10 glasses a day

Importance of Water


• Basic framework for muscles, bones, blood, hair, and fingernails

• Amino acids make up protein

• Complete protein source contains all the amino acids– Examples: meat, eggs, milk, fish, and cheese

• Complementary proteins– Two or more incomplete proteins that together

make up a complete protein

Protein


• Provide brain and body with glucose– Basic source of fuel

• Simple carbohydrates– Sugars, both natural and added

• Complex carbohydrates– Starches and fiber

• Provide four calories per gram

• Minimum daily need: 130 grams

Carbohydrate



• Dietary fiber– Nondigestible carbohydrate occurring

naturally in plants

• Functional fiber– Isolated, nondigestible carbohydrate added to

foods

• Fiber slows emptying of the stomach

• Fiber interferes with absorption of dietary fat and cholesterol

Fiber



• Saturated fat– Considered a threat to cardiovascular health

• Trans fat– Produced by hydrogenation process

– Increases harmful LDL

– Decreases helpful HDL

• Unsaturated fat– Likely to be liquid at room temperature

Fat


• Micronutrients essential to regulating growth, maintaining tissue, and releasing food energy

• Fat soluble vitamins: A, D, E, and K– Absorbed and stored in the body

• Water soluble vitamins: C, and B vitamins– Absorbed and either used or washed out

• Antioxidants protect the body from harmful effects of oxidation (free radicals)

Vitamins


• Make up four percent of body weight

• Calcium– Most abundant mineral in the body

– Builds strong bone tissue

– Role in blood clotting

• Phytochemicals exist naturally in plants– Act as antioxidants

• No evidence that vitamin and mineral supplements are helpful

Minerals


• Foods to reduce– Sodium

– Added fats• Saturated and trans fats

– Added sugars and refined grains

• Foods to increase– Fruits and vegetables

– Whole grains

– Milk and milk products

Dietary Guidelines for Americans




• Ethnic background and family makeup– Influence childhood eating patterns

• Food insecurity– Limited or uncertain ability to acquire healthy

foods

• Time pressures influence food choices– Fast foods high in calories and fat

• Frequent use of energy drinks can result in health issues

The Way We Eat


• Nutrition Labeling and Education Act– Food manufacturers must provide information

– Some states mandating fast food restaurant nutrition information be made available

• Portion– Amount of food an individual consumes at

one time

• Serving size– Defined on the nutrition label

Taking Charge of What You Eat


• Foodborne infections– Cause 5,000 deaths in U.S. each year

• Primary organisms that cause food illness– Salmonella

– Listeria

– Toxoplasma

• Some food bacteria growth enablers– Improper cooling

– Inadequate cooking

Food Safety


Nutritional Quackery