Transcript Lecture 5

Chapter 1
Food, Nutrition, and Health
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Slide 1
Chapter 1
Lesson 1.1
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Slide 2
Key Concepts
• Optimal personal and community nutrition is a
major component of health promotion.
• Certain nutrients in food are essential to our
health and well-being.
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Slide 3
Nutrition and Dietetics
• Nutrition
 Food people eat and how bodies use it
• Nutritional science
 Scientific knowledge on human’s food
requirements
• Dietetics
 Health profession for applying nutritional
science
(Cont'd…)
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Slide 4
Nutrition and Dietetics
(…Cont’d)
• Registered Dietitian (RD)
 Nutrition authority on the health care team
 Also referred to as clinical nutrition specialist
or public health nutritionist
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Slide 5
Health and Wellness
• Good nutrition is essential to good health
• Health must include meeting basic human
needs
• Wellness seeks the full development of
potential for all persons
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Slide 6
Wellness Movement and
National Health Goals
• Response to medical care system’s focus on
illness and disease
• Response to rising health costs
• Focuses on lifestyle and personal choices
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Slide 7
Traditional and Preventive
Approaches to Health
• Traditional
 Attempts change only when illness or disease
already exist
 Little value for lifelong positive health
• Preventive
 Identify risk factors
 Allows people to choose behaviors to
minimize risk of disease
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Slide 8
Good Nutrition
•
•
•
•
Well-developed body
Ideal weight for body composition
Good muscle development
Smooth skin, glossy hair, clear and bright
eyes
• Mental and physical alertness
• Ability to resist disease
• Increased life span
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Slide 9
Nutrients in Food
•
•
•
•
Provide energy
Build tissue
Regulate metabolic processes
Individual nutrients have many special
metabolic functions
• No nutrient ever works alone
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Slide 10
Energy Sources
• Carbohydrates
 Primary source of fuel for heat and energy
 Maintain body’s back-up store of quick energy
 Should provide 45%-65% of total kilocalories
(Cont'd…)
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Slide 11
Energy Sources
(…Cont’d)
• Fats
 Animal and plant sources
 Secondary (storage) form of heat and energy
 Should provide no more than 20%-35% of
total kilocalories
(Cont'd…)
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Slide 12
Energy Sources
(…Cont’d)
• Proteins
 Source of energy when supply from
carbohydrates and fats is insufficient
 Primary function is tissue building
 Should provide 10%-35% of total kilocalories
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Slide 13
Tissue Building
• Proteins
 Provide amino acids
• Necessary for building and repairing tissues
• Vitamins and minerals
 Vitamin C for tissue building
 Calcium and phosphorus
• Building and maintaining bone
(Cont'd…)
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Slide 14
Tissue Building
(…Cont’d)
• Iron
 Builds hemoglobin in the blood
• Fatty acids
 Build central fat substance of cell walls
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Slide 15
Regulation and Control
• Vitamins
 Function as coenzyme factors
• Components of cell enzymes in governing
chemical reaction during cell metabolism
• Minerals
 Also serve as coenzyme factors
(Cont'd…)
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Slide 16
Regulation and Control
(…Cont’d)
• Other nutrients
 Water
• Essential base for all metabolic processes
 Fiber
• Regulates passage of food material through GI
tract
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Slide 17
Types of Nutrition
• Optimal nutrition
 Obtained from a varied diet
 Desired amounts should be balanced
• Undernutrition
 Less than desired amounts of nutrients
 Limits work capacity, immune system, mental
activity
(Cont'd…)
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Slide 18
Types of Nutrition
(…Cont’d)
• Malnutrition
 Reserves depleted
 Nutrient and energy intake insufficient
• Overnutrition
 Excess nutrient and energy intake over time
 Produces harmful gross body weight
 Excessive amounts of nutrient supplements
over time
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Slide 19
Chapter 1
Lesson 1.2
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Slide 20
Key Concepts
• Food and nutrient guides help us to plan a
balanced diet according to individual needs
and goals.
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Slide 21
Dietary Reference Intakes
• Published by the National Academy of
Sciences
• Updated every 5-10 years
• Includes recommendations for each gender
and age group
(Cont'd…)
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Slide 22
Dietary Reference Intakes
(…Cont’d)
• Recommended Dietary Allowance (RDA)
 Daily intake of nutrients that meet needs of
almost all healthy individuals
• Estimated Average Requirement (EAR)
 Intake level that meets needs of half the
individuals in a specific group
(Cont'd…)
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Slide 23
Dietary Reference Intakes
(…Cont’d)
• Adequate intake (AI)
 Used when not enough evidence to establish
the RDA
• Tolerable upper intake level (UL)
 Sets maximum intake unlikely to pose adverse
health risks
(Cont'd…)
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Slide 24
Dietary Reference Intakes
(…Cont’d)
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Slide 25
Food Guide Pyramid
• Simple practical education tool
• Basis for general meal planning and foodintake pattern
• Promotes carbohydrates while limiting fat
intake
• Daily food-group choices may be spread over
three or more meals
(Cont'd…)
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Slide 26
Food Guide Pyramid
(…Cont’d)
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Slide 27
Dietary Guidelines for
Americans
•
•
•
•
Issued every five years
Aim for fitness
Build a healthy base
Choose sensibly
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Slide 28
Principles of
Nutrition Therapy
•
•
•
•
•
Weight management
Sodium control
Proper diet of minerals
DASH diet
Additional lifestyle factors
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Slide 29
Dietary Guidelines for
Americans
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Slide 30