Transcript Chapter 1 S
Nutrition-Related Deaths Copyright © 2013 John Wiley & Sons, Inc. All rights reserved. Chapter 1 Nutrition: Food for Health Copyright © 2013 John Wiley & Sons, Inc. All rights reserved. Nutrition Is a science that studies all the interactions that occur between living organisms and food. (p.4) © 2012 John Wiley & Sons, Inc. All rights reserved. Student learning outcomes: At the end of this chapter, you should be able to: 1.Define the term essential nutrient and list the six classes of nutrients. 2.Describe the three general functions of nutrients. 3.Define malnutrition. 4.Explain the importance of variety, balance, and moderation in selecting a healthy diet. 5.List factors other than nutrition that affect food choices. © 2012 John Wiley & Sons, Inc. All rights reserved. Your Food Choices Affect Your Health The foods you choose determine the nutrients you consume. There are approximately 45 essential nutrients that we need to stay healthy. To make your diet healthy, it is important to choose nutrient-dense foods. © 2012 John Wiley & Sons, Inc. All rights reserved. Nutrient Density Nutrient density is a measure of the nutrient a food provides compared to its energy content. Copyright © 2013 John Wiley & Sons, Inc. All rights reserved. Copyright © 2013 John Wiley & Sons, Inc. All rights reserved. Examples and Benefits of Functional Foods © 2013 John Wiley & Sons, Inc. All rights reserved. Classes of nutrients Nutrients Carbohydrates Proteins Lipids/ Fats Water Vitamins Minerals Starch Saturated fat A, D, E, K, C, B12 Sodium Sugar Monounsaturated fat Folic acid Calcium Fiber Polyunsaturated fat Niacin Fluoride Cholesterol © 2012 John Wiley & Sons, Inc. All rights reserved. Group nutrients in different ways(p.7) By whether they provide energy to the body energy-yielding nutrients? By how much is needed in the diet Macronutrients？– measured by kg or g Micronutrients？– measured by mg or μg By their chemical structure organic molecules inorganic molecules © 2012 John Wiley & Sons, Inc. All rights reserved. Classes of Nutrients: Macronutrients Copyright © 2013 John Wiley & Sons, Inc. All rights reserved. Estimating the energy content of food A slice of pizza contains about 15g of protein, 50g of carbohydrate, and 10 g of fat. Determine the number of kcalories in this slice of pizza? © 2012 John Wiley & Sons, Inc. All rights reserved. © 2012 John Wiley & Sons, Inc. All rights reserved. Six classes of nutrients Nutrients Macronutrients Carbohydrates Proteins Carbon containing (organic) & calorie containing Lipids Micronutrients Water Vitamins Minerals Carbon containing (organic) © 2012 John Wiley & Sons, Inc. All rights reserved. Examples of nutrients © 2012 John Wiley & Sons, Inc. All rights reserved. Carbohydrate Functions Provide energy, cells in brain rely on glucose. Needed for never function. Needed to synthesize DNA and RNA. © 2012 John Wiley & Sons, Inc. All rights reserved. Selecting Healthy Carbohydrates 45-65% of Calories from Carbohydrates Serving Size 1 teaspoon, tsp, 5 g about the size of the top half of your thumb 1 tablespoon. Tbsp, 3 teaspoons 1 ounce (28 g) 2 ounces (57 g) 3 ounces (85 g) serving of meat is about the size of a deck of playing cards 1cup=8oz=236ml © 2012 John Wiley & Sons, Inc. All rights reserved. What are the whole grain products? Brown rice Corn Whole Grain Pasta Barley Buckwheat Rye Oats Millet Fiber(38 g for adult men and 25g for adult women) prevents constipation, reduces cholesterol in the blood. Examples of nutrients © 2012 John Wiley & Sons, Inc. All rights reserved. Lipid Functions in the Body Structure and lubrication: provide stored energy, insulate body from changes in temperature ,provides a cushion to protect internal organs against shock. Regulation: Cholesterol- synthesis VD in the skin, component of bile, make estrogen, testosterone and stress hormone. © 2012 John Wiley & Sons, Inc. All rights reserved. Essential fatty acid: Omega 6-- for growth, fertility, maintaining red blood cell structure. Omega 3--cell membranes in retina of the eye, center nervous system. © 2012 John Wiley & Sons, Inc. All rights reserved. Tools for Assessing Fat Intake 20 to 35% of Calories from Lipids Examples of nutrients © 2012 John Wiley & Sons, Inc. All rights reserved. Protein Functions Structural Proteins: Skin(elasticity), hair(lose) and muscle(Shrink). Provide protection. Skin-first barrier against infection and injury. © 2012 John Wiley & Sons, Inc. All rights reserved. © 2012 John Wiley & Sons, Inc. All rights reserved. Selecting Healthy Protein 10 to 35% of Calories from Protein Water Functions Makes up about 60% of the human body by weight. Water functions as a lubricant and cleanser. Tears wash away dirt, saliva assists in chewing, tasting and swallowing and spinal fluid protects against shock. Water assists in regulating body temperature. © 2012 John Wiley & Sons, Inc. All rights reserved. Interesting facts to know about water How much water we need per day? 2.7-3.7L/day Variation in body water percentage based on? Age, health, weight, and gender. 70% of the body weight of a newborn infant. Blood? Muscle? Bone? Adipocyte? 90%, 75%, 25%, 10%. Some obese people are as little as 45% water by weight. © 2012 John Wiley & Sons, Inc. All rights reserved. Resources for Water in the Diet © 2013 John Wiley & Sons, Inc. All rights reserved. Functions of Nutrients(p.9 Figure 1.6) Provide energy (kcalories). Forming structures. Regulate body processes. © 2012 John Wiley & Sons, Inc. All rights reserved. Malnutrition Malnutrition: consuming either too little or too much of one or more nutrients or energy Overnutrition: too much of a nutrient or nutrients or calories AND Undernutrition: too little of a nutrient or nutrients or calories © 2012 John Wiley & Sons, Inc. All rights reserved. Overnutrition Diets high in salt contribute to high blood pressure. Diets high in saturated fat and cholesterol play a role in heart disease. Diets high in sugar and other refined carbohydrates are associated with an increased risk of diabetes. Diets high in red meats and saturated fats, low in fruits and vegetable and fiber may increase the risk of colon cancer. © 2012 John Wiley & Sons, Inc. All rights reserved. Underuntrition Vitamin A for vision, deficiency blindness. Calcium deficiency until fifties or sixties( Osteoporosis). © 2012 John Wiley & Sons, Inc. All rights reserved. THINK about this – then share within a PAIR – then SHARE with the class A friend of yours wants advice on what to eat as a healthy diet. What advice would you give? © 2012 John Wiley & Sons, Inc. All rights reserved. 3 Keys to Choosing a Healthy diet (p.13-16) Variety, Balance, Moderation High in: Moderate in: Fruits, vegetables, whole grains Calories, sodium, sugar Low in: Unhealthy fats (trans fats, saturated fats, cholesterol) © 2012 John Wiley & Sons, Inc. All rights reserved. Variety Eating foods from a variety of food groups Eating a variety of foods within each food group Benefits: increased nutrients and phytochemicals, decreased toxins © 2012 John Wiley & Sons, Inc. All rights reserved. Balance Balance unhealthy choices with healthy choices Balance calories in with calories burned Balance foods within food groups Benefits: wider variety of nutrients and weight control © 2012 John Wiley & Sons, Inc. All rights reserved. Moderation Moderate portion sizes Moderate consumption of each food Benefits: not too much of any nutrient or calories © 2012 John Wiley & Sons, Inc. All rights reserved. © 2012 John Wiley & Sons, Inc. All rights reserved. Diet -gene interactions © 2012 John Wiley & Sons, Inc. All rights reserved. What are your reasons to choose food? When considering individual diet prescription we must not lose sight of the fact that food is not just about health but about pleasure, culture, sociability, identity, and beliefs. © 2012 John Wiley & Sons, Inc. All rights reserved. We choose food because… (p.13-14) Availability Cultural and family background Social acceptability Personal preference Psychological and emotional factors Health concerns Reasons for choose food We choose foods that are available to us The season, along with geography, socioeconomics, and health status, all affect the food available to us We choose foods we have learned to eat( cultural and family background) Jews and Muslims do not eat pork; Sikhs and Hindus do not eat beef. We choose foods that are socially acceptable For example, we may eat foods we do not like out of politeness. Reasons for choose food We choose foods that appeal to us Personal prefercens for taste, smell, appearance and texture affect which foods we actually consume. We choose foods that help meet our emotional and psychological needs Food is associated with comfort, love and security We choose foods that we think are healthy A person’s attitudes about what food they think are good for them affect what they choose. Checking student learning outcomes Reflect on factors that influence food choices. Compare and contrast the 6 nutrient classes. Describe ways to obtain balance, variety, and moderation to avoid under- and overnutrition. Describe how genes and diet interact to promote health and result in disease. Which diet-related diseases run in your family? How can you modify your risk? © 2012 John Wiley & Sons, Inc. All rights reserved.