Transcript Introduction to Nutrition

Nutrition 2
Diet Recall
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Nutrients
Macronutrients
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Carbohydrates
Proteins
Fats
Micronutrients
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All organic molecules
Water
13 Vitamins
All organic molecules
15 Minerals
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Elements, inorganic
Essential Nutrients
 Nutrients
the body cannot make, or
produce in sufficient quantity
essential nutrients
 “Essential” means “required in the
diet”
Nonessential nutrients
 Nutrients
manufactured by the body
from things in the diet are
nonessential
 Cholesterol, creatine, and glucose
are examples
 Nonessential nutrients are present in
food, but not required in our diet
Understanding Food
and Nutrition Labels
Why and How of Food Labels
People have a right to know what is in the
food they buy
 Nutrition labeling gives people information
so they can make informed decisions
 FDA sets the standards for the content
and format of labels
 USDA sets standards for organic foods
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Nutrition Labeling
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Misleading messages led to nutrition labeling laws
Citizens wanted content information
1990 Nutrition Labeling and Education Act
By 1993 rules for nutrition labeling were published
Implementation and revisions of standards are
ongoing
What Foods Must Be Labeled?
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Multiple-ingredient
foods must be labeled
Nutrition Labeling not
required on:
fresh vegetables and
fruits
raw meats
foods sold by local
bakeries
foods with packaging
that is too small to fit
label
What’s on the Nutrition Label?
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Nutrition Facts panel shows content of fat,
saturated fat, carbohydrates, dietary fiber,
sodium, …
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Trans fat required on label since 2006
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(artificial trans fat will be almost banned by 2018)
Content of these nutrients is based on
standard serving size defined by FDA
Food Labels
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Nutrition Facts
panel provides
details of nutrient
content
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Simplifies
comparison of
similar foods
The United States Potato Board was
established in 1971 by a group of
potato growers to promote the benefits
of eating potatoes.
The Ingredient Label
Required beginning in 1966
 All ingredients must be listed in
descending order of amount present
 By weight
 Ingredients causing allergic reactions
[peanuts, etc.] also listed (2006)
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What’s on Your Label?
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“Nutrition Facts”
panel
serving size
servings per
package
DV
Ingredient label
Fortified or enriched
ingredients?
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Trans fat
Nutrition claim?
Health claim?
Allergenic
ingredients?
Food additives?
Nutritional State of U.S. and World
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Just seventy years ago vitamin deficiency diseases
were common in children and adults
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Disease due to malnutrition became more
common before and during the Great Depression
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In the developing world, we still see these
deficiency diseases.
Pellagra- Lack of Niacin
 Disease
of
 “4 D’s,”
dermatitis
diarrhea
dementia
 death
Fig. 2-2b, p. 3
Rickets: Calcium or Vit D deficiency
Iron—most common deficiency
 1/3
of people in world are iron
deficient ---mostly women and
children
 People with iron deficiency
are weak and tired
 have short attention span
 are more susceptible to infection
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Vitamin A Deficiency
Common in the developing world
 Mainly affects infants, young children
and pregnant women.
 the number one cause of preventable
blindness in children
 Responsible for almost a quarter of
childhood deaths in some parts of the
world
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Iodine Deficiency
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Enlargement of the thyroid, or goiter,
is seen in ancient stone carvings and
Renaissance paintings
The first records of goiter
and cretinism date back to
ancient civilizations:
Chinese
 Hindu cultures
 Greece and Rome
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The Infant
Increased infant mortality
Slowed mental and
physical development
 Thyroid
hormones are
essential for normal brain
development
 Iodine is required for
production of thyroid
hormones.
WHO: Iodine Deficiency
“The most common preventable cause
of brain damage in the world today.”
 Magnitude of the problem:
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Almost 2 billion people in 1990 suffered
from Iodine deficiency disease (IDD)
200 million cases of goiter and 20 million
with some degree of brain damage
India: 42 percent of children
under five are underweight 3,000 children
dying daily due to
illnesses related
to poor diets –
 Girls are much
more likely to die
of starvation or
illness.
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Malnutrition Worldwide
5.9 million
children under
the age of 5 died
in 2015.
 About 45% of all
child deaths are
linked to
malnutrition
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Protein-Calorie Malnutrition
Marasmus
UNICEF
trains Niger
to battle
malnutrition
Nutrition and Health
Today
In the U.S.
Today, dietary excesses
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The problem in the US
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Majority of Americans die from
cardiovascular disease or cancer
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These account for 51% of all deaths
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Also contributes to death from diabetes
US Adults Too Heavy
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Overweight and obesity is at 67% and
rising for adults
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Obese children aged 6–11 increased
from
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Under 5% in 1965, 7% in 1980,
Nearly 18% in 2012.
World Obesity Rates
Life Expectancy 2005
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1. Andorra 83.5 years
2. Japan
82
Australia
80
Canada
80
Spain
79
White Americans 78.3
42. U. S. 77.1
Cuba
77.0
Mexico
76
African Americans 73.3
Life Expectancy
Lifestyle Factors
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51% of influence on longevity
 Diet
is one of the most important
lifestyle factors
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related to disease development
and prevention
 diets are within our control
We have to understand the science of
nutrition so we can make the right
changes– and not waste our time,
energy, and money on the wrong
changes!
Americans want Nutrition
Information But
Nutrition "information" does not have to be
true to be reported to the public
 Nutrition "information" ranges from sound
to outrageous
 Fraudulent nutrition information exists due
largely to the pursuit of money
 Reliable information generated by science
 Science requires systematic study
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Nutrition Information
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Publicity in media may be truths, or half-truths
and gossip
Publicity does not have to meet standard of
truth
Opinions are protected by ‘Freedom of Speech’
But it’s illegal to put false or misleading
information about a product on a product label,
in a product insert, or in an advertisement
Nutrition Misinformation
• Common features of
fraudulent information
about nutritional
products and services
• If you find these in
promotional
information, you
should be very
suspicious of the
product or service
Qualified Nutrition Professionals
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Registered, licensed, or certified dietitians
(such as RD's) meet qualifications established by
the American Dietetic Association and state
regulations
They are qualified to advise and instruct people
in nutrition issues.
They, and many university professors, including
many medical doctors, are usually trustworthy
Many MD's in private practice or authors of diet
books are not!
Scientific Nutrition News
More than 8000 nutrition-related research
articles are published each year
 New results in these areas are hot topics:
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Obesity, Cancer, Cholesterol, Heart
disease, Vitamins, Food safety
 Media
oversimplifies nutrition stories
Sources of Nutrition Information
Reliable sources use the standards of proof
required by science
 These are based on multiple studies and
arrived at by scientific consensus
 Majority opinion of knowledgeable scientists
 Nutrition recommendations are based on
this consensus of scientific opinion
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Science Gives Results
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Sound nutrition information survives systematic
examination as dictated by science
Science produces facts and evidence
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from laboratory, animal, and human studies
Scientific studies provide facts for developing
public policies about nutrition and health
And for inclusion in textbooks about nutrition
Methods of Science
Specific methods employed vary depending
on the type of research
 Scientific studies are carefully planned
 First process is observation
 Next, is stating a question and transforming
it into an explicit hypothesis
 Hypothesis is then proved or disproved by
the research
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Research Design
based on answers to these questions
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What type of research design best for the
questions?
Who should the research subjects be?
How many subjects are needed in the study?
What information needs to be collected?
What are accurate ways to collect the needed
information?
What statistical tests should be used to analyze
the findings?
What Type of Research Design?
 Primary
Research
Dietary Intervention Studies
 Clinical Trials
 Surveys, interviews, observations
 Retrospective Studies
 Epidemiological Studies (some)
 Case-control Studies
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Secondary Research
 (desk
research)
 Literature Review
 Meta-analysis
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Epidemiological Studies (some)
Randomized Clinical Trials
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Clinical trials test the effects of a
treatment or intervention
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an experimental group
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a control group
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Because of the “placebo effect”
A double-blind procedure is used when
possible to eliminate bias
Epidemiological Studies
May track how
disease rates
change as people
change lifestyles
 Typical are studies
of Japanese
immigrants to the
US
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Diet and disease differences
Japanese men’s
health changes in
relation to dietary
intake of
carbohydrates
and fats after
moving to the USA
Science and Nutrition
Science is based on facts and evidence
 Grounding ethic of scientists is that
facts and evidence are more sacred
than any other consideration
 These characteristics of science and
scientists are strong assets for the job
of identifying truths
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The End