Introduction to NutritionObjectivesSlide 3Slide 4Factors Influencing What You EatSlide 6Slide 7How Taste Influences What We EatSlide 9Slide 10Slide 11Slide 12Slide 13Slide 14Slide 15Slide 16What is Nutrition?NutrientsNutrientsFoodsDietBody CompositionNutrients in the BodyNutrients in the BodySlide 25More About NutrientsSlide 27Functions of NutrientsSlide 29Slide 30The NutrientsSlide 32Essential NutrientsSlide 34Classes of Nutrients - OverviewCarbohydratesLipidsProteinVitamins and MineralsWaterFood FactsSlide 42Nutrient DensitySlide 44Nutrient Density Comparison: % DRI intakes for selected nutrients.Energy DensitySlide 47Slide 48Characteristics of A Nutritious DietDiet Planning PrinciplesSlide 51Dietary Reference Intake (DRI)Dietary Reference Intakes (DRI)Dietary Reference IntakesSlide 55DRISlide 57Slide 58Digestion, Absorption, & Metabolism“Digestibility”Slide 61Digestion of a SandwichSlide 63The Fate of a Piece of Pizza……..Slide 65Slide 66Food BasicsMore Food BasicsFunctional FoodOrganic FoodsLabeling of Organic FoodsSlide 72Slide 73Slide 74Slide 75Introduction Introduction to Nutritionto NutritionChapter 1Chapter 1ObjectivesObjectives•After reading Chapter 1, class activities and discussion you will be able to–Define frequently used terms–Identify factors affecting food choices–Discuss six major nutrient classes–Describe Dietary Reference Intakes–Describe ABCD’s of diet planning principlesObjectivesObjectives•After reading Chapter 1, class activities and discussion you will be able to: –Distinguish energy density of foods–Distinguish food’s nutrient density –Identify the energy value of carbohydrate, protein, and fat–Calculate the energy available from foodsFood ChoicesFood ChoicesFactors Influencing What You EatFactors Influencing What You Eat6Factors Influencing What You EatFactors Influencing What You Eat•The most important consideration when choosing something to eat is flavor!flavor!7Factors Influencing What You EatFactors Influencing What You Eat•Flavor–Taste–Smell–Appearance–Temperature–Texture•Other Aspects of Food–Cost–Convenience–Availability–Familiarity–NutritionHow Taste Influences What We EatHow Taste Influences What We EatoFlavor of food is recognized by theoSense of tasteoSense of SmelloFlavorous chemicals must be dissolved in water before they can be tastedoDry mouth prevents adequate tastingHow Taste Influences What We EatHow Taste Influences What We Eato10,000 taste buds; 4 main types:oSweet, Sour, Salty, BitteroUmami, Piquanto50-150 receptor cells/bud o1-2 weeks cell lifeoEach receptor cell reflects all flavors but most sensitive to certain tasteHow Taste Influences What We EatHow Taste Influences What We EatoOrigins of different tastes:oSweet = Saccharin of sugaroSour = AcidoSalty = Salt, sodium chlorideoBitter = AlkaloidsoUmami, Piquant11Factors Influencing What You EatFactors Influencing What You Eat•Demographics–Age–Gender–Educational level–Income12Factors Influencing What You EatFactors Influencing What You Eat•Social and Emotional Influences–Social status–Peer pressure–Emotional status–Food associations13Factors Influencing What You EatFactors Influencing What You Eat•Food Industry and the Media–Food industry –Food advertising–Food portrayal in media–Reporting of nutrition/health studies14Factors Influencing What You EatFactors Influencing What You Eat•Environmental Concerns–Use of synthetic fertilizers and pesticides–Wastefulness of fattening up livestock/poultry15Factors Influencing What You Eat•Health–Health status–Desire to improve health/appearance–Nutrition knowledge and attitudesWhat is Nutrition?17What is What is Nutrition?Nutrition?Nutrition is a science that:studies nutrients and other substances in foods and in the body and how these nutrients relate to health and disease, andexplores why you choose particular foods and the type of diet you eat.science of foods and nutrients1 q.p. 9NutrientsNutrientsNourishing substances in food that provide energy and promote the growth and maintenance of your body.p. 96. iNutrientsNutrients•Nutrient composition of foods and the human body are similar•Nutrient composition of foods–Six classes of nutrients –Nonnutrients•Example: Phytochemicals •7. j»p. 222FoodsFoods•Derived from plant or animal sources•Provide energy and nutrients–Used by the body for maintenance, growth, and repair–2 pDietDiet •The foods one consumes affects•The quality of life now •The risk of chronic diseases later–UC San Francisco study-Aug 2010»3258 subjects 18-30 y.o.»Studied for 20 years »5 ½ x more likely to develop CHD•3 op. 10Body CompositionBody Composition60%Nutrients in the BodyNutrients in the Body •Nutrient composition of the body–Water = 60%–Fat = 13-31%•Male = 13 -21%•Female = 23 -31%–Carbohydrate, Protein, Vitamins, Minerals, Other = 9 – 27%Nutrients in the BodyNutrients in the Body•Example: 150# body –Water = 90#–Fat = 20 -45#–Carbohydrate, Protein, Major Minerals = 15 -40#–Vitamin, Minor Minerals = < 1#More About NutrientsMore About Nutrients•Energy defined–Capacity to do work–5 h •Nutrient defined–Growth–Maintenance27 Carbohydrates 4 kcal/gram Lipids 9 kcal/gram Protein 4 kcal/gramp. 1217. a28Functions of NutrientsFunctions of NutrientsNutrients Provide EnergyPromote GrowthMaintenanceRegulate BodyProcessesCarbohydrates X Lipids X X XProteins X X XVitamins X XMinerals X XWater X XMore About NutrientsMore About Nutrients•Chemical composition of nutrients–Inorganic vs. Organic nutrients•Inorganic = contain NO carbon•Organic = contain carbon•Organic literally meaning “alive”•9 l•10 mMore About More About NutrientsNutrients•Inorganic nutrients–Minerals -Water•Organic nutrients–Carbohydrates -Lipids–Proteins -VitaminsThe NutrientsThe NutrientsNutrientsNutrients•Essential nutrients (approx. 40)–11 f•Macronutrients -12. g–Carbohydrates–Proteins–Fats•Micronutrients–Vitamins–Minerals33Essential NutrientsEssential NutrientsNutrients that either cannot be made in the body or cannot be made in the quantities needed by the body; therefore, we must obtain them through food.EXAMPLESGlucose,