Chapter 1 Nutrition

Add book cover image

Chapter 1Overview of Nutrition

and Health

Nutrition for Health and Health Care (4th Ed.)

Whitney, DeBruyne, Pinna, Rolfes

Add book cover image Learning Outcomes

Describe factors that influence food selection

Name six types of nutrients

Identify energy-yielding nutrients and the number of kcalories per gram

Define information provided on the Nutrition Facts panel of a food product

Add book cover image Lifestyle Choices

Healthy lifestyle choices promote health

Poor lifestyle choices increase risk of disease

Healthy nutrition is necessary for wellness

Add book cover image Food Choices

Healthy food choices do not ensure health and a long life

People often choose foods based on factors other than health

Add book cover image How Do People Choose Food?

PreferencesHabitAssociationsEthnic Heritage &

TraditionValuesSocial InteractionEmotional State

Availability, Convenience, Economy

AgeOccupationBody Weight &

ImageMedical ConditionsHealth & Nutrition



Functional FoodsProvide benefits beyond their

nutrient contributions

May includeWhole foodsFortified foodsModified foods

Add book cover image Nutrients

Substances obtained from food

Used to provide energy & structure

Serve as regulating agentsPromote growth,

maintenance, & repairMay also reduce risk of

disease

Add book cover image Essential Nutrients

* Must be obtained from food

Body cannot make them for itself in sufficient quantities to meet physiological needs

If you remove one of these essential nutrients from your diet there will be a deficiency that causes health problems



6 Classes of NutrientsCarbohydrate

Fats

Protein

Vitamins

Minerals

Water


Carbohydrates, Fats, Protein

Are organic (contain carbon)

Called the energy-yielding nutrients

Major fuelsCarbohydratesFats

Protein contributes when other fuels are not available

Add book cover image Vitamins, Minerals, Water

VitaminsAre organicYield no energyFacilitate release of

energy

MineralsAre inorganicYield no energyFacilitate release of

energy

Water: inorganic medium where all body processes take place


kCalories: Measure of Energy

Carbohydrates: 4 kcalories per gram

Protein: 4 kcalories per gram

Fats: 9 kcalories per gram


Energy Nutrients in FoodsAlmost all foods contain mixtures of

carbohydrates, fats, and protein

Beef: protein & fat

Cornbread: protein & fat

Pure foodsSugar: carbohydrateOil: fat


Energy Storagein the Body

Energy-yielding nutrientsBuild new compoundsFuel metabolic & physical activities

Excess are rearranged

into storage compounds

for later use

Too many kcalories

from any of the nutrients

causes weight gain


AlcoholIs not a nutrient

Contains 7 kcalories per gram

Kcalories from alcohol can cause weight gain

Add book cover image Dietary Reference Intakes (DRI)

A set of standards that supports health by defining amounts of:EnergyNutrientsOther dietary

componentsPhysical activity

Collaborative effort of USA & Canada

Designed to meet needs of most healthy people

Add book cover image Dietary Reference Intakes

Setting nutrient recommendations:RDA & AI

Facilitating nutrition research & policy:EAR

Establishing safety guidelines: UL


Estimated Average Requirements

EAR: Average daily intake levels for ½ of given life

stage & gender groupsUsed to develop & evaluate nutrition

programs for groups such as school children or military personnel


Other GuidelinesRecommended Dietary Allowances

RDA: is used to set goals for individuals

Tolerable Upper LimitUL: helps prevent nutrient toxicityGood for persons who take

supplements



Setting Nutrient & Energy Recommendations

NutrientValues set at the high end of the range

Energy (EER)Values depend on age, gender, weight,

height, & physical activity


Acceptable Macronutrient Distribution Ranges (AMDR)

Carbohydrates = 45-65% daily kcalories

Fat = 20-35% daily kcalories

Protein = 10-35% daily kcalories

Add book cover image Nutrition Surveys

To determineFoods people eatSupplements takenNutritional healthMeasure knowledge,

attitudes, & behaviors related to nutrition

Used forSetting public policyFood assistance

programsRegulate food supplyEstablish research

priorities


Healthy PeopleNational public health initiative

Identifies the most significant preventive threats to health

Focuses efforts to eliminate threats




Dietary IdealsAdequacy

Kcalorie control

Balance

Nutrient density

Moderation

Variety

90% of the daily diet should be comprised of nutrient rich plant foods




Leading Causes of Death in USA

Nutrition related1. Heart disease2. Cancers3. Strokes7. Diabetes

Other related4. Chronic lung disease5. Accidents6. Alzheimer’s8. Pneumonia9. Kidney disease10. Infections of the blood


Dietary Guidelines for Americans

Consume adequate nutrients

Maintain healthy weight

Engage in physical activity

Eat healthy foods

Reduce saturated fat & trans fat

Choose fiber rich fruits, vegetables & whole grains

Reduce sodium & consume potassium rich foods

Consume alcohol in moderation

Keep foods safe


Physical ActivityGuidelines for Health, 2008

At least 30 minutes a day for health benefits

60 minutes or more a day for maintaining body weight & greater health benefits


Physical Activityfor Fitness


Benefits of ExerciseRestful sleep

Nutritional health

Optimal body composition

Optimal bone density

Resistance to colds & infection

Low risk of some cancers

Strong circulation & lung function

Low risk for CVD

Low risk for Type 2 diabetes

Reduced risk for gallbladder dx

Low incidence of anxiety & depression

Strong self-image

Long, high quality life


USDA Food GuideBuilds a diet from clusters of

foods that are similar in vitamin & mineral content

Assigns foods to 5 major food groups

Recommends daily amounts of foods from each group to meet nutrient needs


USDA FoodGuide Groups

1. Fruits

2. Vegetables

3. Grains

4. Meat, poultry, fish,

legumes, eggs, & nuts

5. Milk, yogurt, & cheese

Add book cover imageRecommended Daily Amounts


Notable NutrientsEat more:

Dark green vegetables

Orange vegetablesLegumesFruitsWhole grainsLow-fat milk & milk

products

Eat less:Refined grainsTotal fats (especially

saturated, trans fat & cholesterol)

Added sugarsTotal calories



Nutrient DensityA measure of the nutrients a food

provides relative to the energy it provides

More nutrients and fewer calories = more nutrient dense

Select low fat from each food group and foods without added fats & sugars


Add book cover image Discretionary kcalorie Allowance

Definition: the difference between kcalories needed to supply nutrients & those needed for energy

People who eat nutrient dense foods may be able to meet their nutrient needs without consuming their full allotment of calories


Discretionary kcalorie Allowance


Portion Sizes¼ c dried fruit = a

golf ball

3 oz of meat = a deck of cards

1 ½ oz cheese = a 9 volt battery

½ c ice cream = a racquetball

4 small cookie = 4 poker chips


Mixtures of FoodsSome foods fall into two or more

food groups

Example: tacoShell = grainOnions, lettuce, tomatoes =

vegetablesGround beef = meatCheese = milk group


Vegetarian Food Guide

Relies mainly on plant foods

Some diets include:EggsMilk productsBoth

Select meat alternativesLegumesSeedsNutsTofu Eggs


‘My Pyramid’Replaced ‘food guide pyramid’

Illustrates the concepts in the Dietary Guidelines

Pictorial structure to help consumers make dailyHealthy food choicesPhysical activity choices

www.MyPyramid.gov


My Pyramid


Add book cover image ‘ ‘My Plate’My Plate’

‘My Pyramid’ replaced in 2011 with ‘MY PLATE’

Simpler to follow but how to choose healthier foods?

Emphasize eating more food from plants

Choose fish twice a week

Not all proteins are healthy….cut back on saturated & trans fats

Cut back on red meat & dairy


My Food Plate

http://www.choosemyplate.gov/myplate/index.aspx

Put your weight, age, into this web page & see if you are meeting or over meeting daily food requirements



Food Labels

Listed in descending order by weight

Appear on all processed foods

Posters & brochures provide information on fresh meats, fruits, & vegetables

Foods produced by small businesses may be exempt

Plain coffee, tea & spices exempt too


Food Label



Daily ValueSet of nutrient standards for use

on food labelsAdequacy standards for

desirable nutrientsModeration standards for

nutrients that must be limited

Compares nutrients with daily goals of a person consuming 2000 kcalories


Nutrient DV %DV Goal

Total Fat 65g = 100%DV Less than

Sat Fat 20g = 100%DV Less than

Cholesterol300mg = 100%DV Less than

Sodium2400mg = 100%DV Less than

Total Carbohydrate

300g = 100%DV At least

Dietary Fiber

25g = 100%DV At least

Examples of DVs versus %DVsBased on a 2,000 Calorie Diet

Examples of DVs versus %DVsBased on a 2,000 Calorie Diet


Labels Provide Nutrient Quantities

Total kcalories

Kcalories from fat

Total fat

Saturated fat

Trans fat

Cholesterol

Sodium

Total carbohydrates

Dietary fiber

Sugars

Protein

Vitamin A

Vitamin C

Iron

Calcium


Claims on LabelsNutrient Claims

Example: amount of cholesterol or saturated fat

Health ClaimsExample: “reduces risk of high

blood pressure”

Structure/function ClaimsExample: “slows aging”








Nutrition in Practice

Chapter 1


Finding the Truth About Nutrition

Popular media have limited reporting time & space

Scientists often disagree on new findings

Preliminary findings reported before validation or disapproval

New products or treatments promoted before tests of scrutiny


Internet WebsitesNo guarantee of accuracy of information

Website must be evaluated

National Library of Medicine’s Pub Med Is trustworthywww.ncbi.nlm.nih.gov



GlossaryDietetics

Application of nutrition principles to achieve & maintain optimum health

Registered dietitian (RD)Graduate of accredited

baccalaureate program with internship

Dietetic technicianAssociates degree


Other Nutrition Team Members

Nurses

Physicians

Physical therapists

Social workers


Roles of Health Care Professionals

Obtain diet histories

Measure height & weight

Feed clients

Record food & drink

Help with menus

Monitor weight changes

Monitor food & drug interactions

Encourage clients to eat

Identify clients at risk

Answer questions about food and diet

Healthcare

Chapter 1 Nutrition