Transcript Lecture 2a powerpoint

textbook
dietary/exercise analyses
essay option
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Canada Food guide
Food labelling
Exercise guide
Course syllabus
Lecture 2a
14 September 2015
Overview of Nutrition
Overview of lecture
1)Introduction-nutrition in a nutshell/nutritional choices
2)Nutrients defined
3)Science of nutrition
4) Next lecture- Planning a healthy diet-chapter 2
Nutrition-defined-narrowScience of what we eat and its impact on us through:
ingestion(I),
digestion(D),
absorption(A),
transport(T),
metabolism(M),
excretion (E) (IDATME)
Nutrition-defined-broad
Previous narrow definition
plus
psychology
economics
sociology
and culture of food and eating
Food and hence nutritional choices depend on:
• personal preference
• habit
• ethnic heritage or tradition
• social interactions
• availability, convenience and economy of food
• positive and negative associations
• emotional comfort
• values
• body image
• nutrition for health
Nutrients defined:
chemical substances obtained from food and
used in the body to provide:
a) energy, structural materials and
regulating agents to
support growth, maintenance,
and repair of the body
b) possible disease prevention and
reduction
Nutrients classified
Energy yielding
Non-energy yielding
Non-nutrients
Energy yielding nutrients
-all organic-carbon containing
Carbohydrates
Lipids
Proteins
4/9/4 kcal/gm – remember calories are really kcal
17/37/17 kjoules/gm
-energy for
warmth
body maintenance (build new compounds/turnover)),
movement
Non-energy yielding nutrients
-but can assist in deriving energy
Vitamins-organic
Minerals-inorganic-non-carbon containing
Water-inorganic
In food one has:
Essential or indispensable vs. non essential nutrients
vs conditionally essential
Also have non-nutrients-helpful, neutral, or harmful
Alcohols
Phytochemicals
Additives, etc
How to page 10-Rolfes et al. – homework
Science of nutrition
Separating fact from rumour via studies:
fig 1-4 and table 1-3 Rolfes et al
Epidemiological (no intervention)
-case-control, cross sectional, cohort
Experimental (intervention)
- animal, in vitro (eg cell culture), human
Fig. 1-4, p. 14
Science of nutrition
-must follow good scientific method:
question
hypothesis
data
interpret data
conclude
question (s)
Figure 1-3 Rolfes et al-eg vitamin D
Fig. 1-3, p. 12
Animal and Human Studies
all studies must take into consideration
-controls -double/single blind,
-subject/animal numbers,
-randomisation of experimental
and control groups,
-placebos in some cases for controls
-replication-so as to determine the validity of
the variable(s) measured
SCIENCE OF NUTRITION DETERMINES :
a) If people meet requirements(recommendations)
(how much (minimum) needed in diet)
or if one is deficient for one or
more nutrients
b) Nutrient recommendations-page 17-21 Rolfes et al
DRI (EAR/RDA/AI/TUI)
c) TUI-toxicity
d) How to tell about adequate nutrition
Watch out for hucksters