NUTR 202 Lecture 1 Outline of Current Lecture I How to study for tests II Nutrition Terms III Chemicals a Phytochemicals b Zoochemicals IV Functional Foods V Nutrient Density vs Energy Density VI Influences of food choice VII Nutrients a Functions VIII Macronutrients and micronutrients IX Parts of nutrition X Classes of Nutrients a Macronutrients i Carbohydrates ii Lipids iii Protein b Micronutrients i Water XI Malnutrition a Causes of death XII Diet and Health a Genetics and lifestyle b Choosing a Healthy Diet Current Lecture How to study for tests Look at and read all pictures in the book Review the learning objectives of each class before an exam Nutrition Terms Nutrition is a science that studies how nutrients and compounds in foods we eat affect the body s functions and health Substances in food that provide energy structure to the body and regulate processes within the body are nutrients Essential nutrients must be provided by diet can t be produced in the body or not enough Energy is measured in Calories or kcalories kcal Fortified foods foods which one or more nutrients have been added Why Some mandated to prevent deficiencies Others products done voluntarily to sell food ex Milk has added vitamin D due to bone deficiency Chemicals Non nutrient substance in food thought to be beneficial to the human body Phytochemicals Found in plant based foods Zoochemicals Found in animal based foods May have health promoting benefits Many are derived from pigment in food Functional Foods Functional foods provide health benefits beyond functions of nutrients Examples Broccoli prevents cancer oatmeal lowers cholesterol Salmon prevents heart disease Nutrient Density vs Energy Density Energy dense food soda vs Nutrient dense food apple Influences of food choice What influences food choices Taste Smell Appearance Texture Culture Reward punishment Geography season economics Attitudes beliefs comfort emotions social gatherings Nutrients Six classes of nutrients divided into Macronutrients needed in larger amounts in diet Carbohydrates lipids protein water Micronutrients needed in lesser amounts Vitamins minerals Nutrient functions Energy calories Structures Bones hair skin Protein and water in muscles Cell membranes and shape Regulate body processes Body temperature Blood pressure Hormones and cell communication Speed up reactions Macronutrients and Micronutrients Macronutrients are needed in large amounts Carbs provides energy Lipids provides energy Protein provides energy Water The first 3 provide energy calories also known as energy yielding nutrients Parts of Nutrition Calorie Calorie kilocalorie kcal 1000 calories Measure of energy in food Proteins and carbs 4 Calories gram kcal g Fat 9 Calories gram Alcohol 7 Calories gram not a nutrient Classes of Nutrients Macronutrients Lipids commonly known as fats Includes cholesterol Contains same molecules as carbohydrates Hydrophobic doesn t dissolve in water Functions Major source of energy 9 kcal g Structure Regulation ProteinContains carbon hydrogen oxygen and nitrogen Predominately found in animal based products Functions Does provide energy 4 kcal g Structure Regulation Transport Micronutrients provide no energy but are necessary for proper functioning of the Body vitamins and minerals Required in small amounts in diet but are important for good health Functions Regulation Minerals provide structure WaterWater is an essential nutrient Functions of water Structure Regulator of body temperature Malnutrition Definition Energy or nutrient intake that is either too high or too low relative to your needs Too much of a nutrient or nutrients or calories overnutrition ex iron toxicity liver damage obesity Too little of a nutrient or nutrients or calories undernutrition ex osteoporosis scurvy dehydration Current issue in US and worldwide is overnutrition Top 10 causes of death in US 4 of the 10 are related to nutrition Diabetes Stroke Cancer number 2 cause Heart Disease number 1 cause Diet and Health Diet can impact health increasing risk of developing chronic diseases Osteoporosis Diabetes Heart disease and stroke Cancer Genetics and Lifestyle Nutritional Genomics or Nutrigenomics Your actual risk of disease results from the interplay between the genes you inherit and the diet and lifestyle choices you make Choosing a Healthy Diet For a healthy diet include Variety Eating food from different food groups every day Balance All foods fit as long as you balance unhealthy foods with healthy foods Calories from what you eat calories you expend Moderation Foods to consume in moderation are those high in fat calories added sugar sodium alcohol