Slide 1Chapter 1 Learning ObjectivesChapter 1 Learning ObjectivesNutrition TermsOther terminologyPhytochemicals and zoochemicalsPhytochemicalsFunctional FoodsNutrient Density vs. Energy DensityWhat influences food choices?Six classes of nutrientsExamples of nutrientsClasses of Nutrients: Macronutrients - CarbohydratesClasses of Nutrients: Macronutrients - LipidsClasses of Nutrients: Macronutrients - ProteinClasses of Nutrients: MicronutrientsNutrient functionsNutrient functionsCalculate the calories in milkMalnutritionDiet and Health:Diet and Health:Diet and HealthGenetic materialDisease geneticsGenetics and Lifestyle: Nutritional Genomics or NutrigenomicsChoosing a Healthy DietVarietyBalanceModerationScientific MethodThe Scientific MethodTypes of Nutrition studiesTypes of Nutrition Studies:What makes a valid experiment?What makes a valid experiment?Slide 37Questions to ask about nutrition dataEnd of Chapter 1Chapter 1Nutrition: Everyday ChoicesChapter 1 Learning Objectives1. Define the following terms: nutrition, essential nutrient, fortification, enrichment, phytochemical, zoochemicals, malnutrition, nutrigenomics.2. Name a source of phytochemicals and zoochemicals in the diet.3. List the six classes of nutrients and identify which are energy-yielding nutrients.4. Identify the 3 functions of nutrients in the body and identify which essential nutrients performs each function.5. Explain ways in which nutrient intake can effect health in both the short term and the long term.6. Discuss the differences between undernutrition and overnutrition and identify which is the most common problem in developed countries such as the United States.7. Identify examples of undernutrition and overnutrition.8. Of the top 10 leading causes of death in the United States, list the 4 that are related to nutrition.Copyright 2010, John Wiley & Sons, Inc.2Chapter 1 Learning Objectives9. Discuss the relationship between genetics and environment on the risk of developing certain chronic disease.10. Discuss the principle of eating a healthy diet (3 components).11. Explain why it is important to eat a variety of foods.12. Discuss the difference between “energy-dense” and “nutrient-dense” foods.13. List the components of the scientific method and describe each component, listing them in the proper sequence.14. Describe the types of scientific research.15. Discuss how epidemiological studies and clinical trials used in making nutrition decision.16. Define terms related to scientific research: control group, experimental group, placebo, peer review process.17. Identify characteristics of a valid study.18. Distinguish between reliable and unreliable nutrition information.Copyright 2010, John Wiley & Sons, Inc.3Copyright 2010, John Wiley & Sons, Inc.Nutrition TermsNutrition is a science that studies how nutrients and compounds in foods we eat affect the body’s functions and healthNutrients are substances in food that provide energy, structure to the body, and regulate processes within the body. Some are considered essential:Essential Nutrients must be provided by dietEnergy is measured in Calories or kcalories (kcal)4Other terminologyFortified foods: Foods which one or more nutrients have been addedWhy?Some mandated to prevent deficiencies Others products done voluntarily to sell foodCopyright 2010, John Wiley & Sons, Inc.5© 2012 John Wiley & Sons, Inc. All rights reserved.Phytochemicals and zoochemicalsNon-nutrient substances in food thought to be beneficial to the human body:Phytochemicals are found in plant-based foods Generally in pigment of food Zoochemicals found in animal-based foodsMay have health-promoting benefits© 2012 John Wiley & Sons, Inc. All rights reserved.PhytochemicalsCopyright 2010, John Wiley & Sons, Inc.Functional FoodsFunctional foods: Provide health benefits beyond functions of nutrientsExamples: Broccoli prevents cancerOatmeal lowers cholesterolSalmon prevents heart disease8Copyright 2010, John Wiley & Sons, Inc.Nutrient Density vs. Energy Density 9More nutrients per kcalMore kcal per nutrientWhat influences food choices?Taste – Primary reason for food choicesSmellAppearanceTextureCultureWhat else?Copyright 2010, John Wiley & Sons, Inc.10© 2012 John Wiley & Sons, Inc. All rights reserved.Six classes of nutrientsNutrientsCarbohydratesMacronutrientsProteinsMicronutrientsLipids Water Vitamins MineralsCarbon containing (organic) & calorie containingCarbon containing (organic) & calorie containingCarbon containing (organic)Carbon containing (organic)© 2012 John Wiley & Sons, Inc. All rights reserved.Examples of nutrientsNutrientsCarbohydratesProteinsLipids/FatsWaterVitamins MineralsStarchSugarFiberSaturated fatMonounsaturated fatPolyunsaturated fatCholesterolA, D, E, K, C, B12SodiumCalciumFluorideFolic acidNiacinCopyright 2010, John Wiley & Sons, Inc.Classes of Nutrients: Macronutrients - Carbohydrates13Functions:•Primary function:• Energy• 4 kcal/gram•Structure•Types of carbohydrates include:•Starches•Sugar•FiberCopyright 2010, John Wiley & Sons, Inc.Classes of Nutrients: Macronutrients - Lipids14Commonly known as: fats•Includes cholesterolContains same molecules as carbohydratesHydrophobic:•Does not dissolve in waterSource of energy• 9 kcal/gramCopyright 2010, John Wiley & Sons, Inc.Classes of Nutrients: Macronutrients - Protein15Protein contains:•Carbon, hydrogen, oxygen and nitrogenPredominately found in animal-based productsDoes provide energy • 4 kcal/gramCopyright 2010, John Wiley & Sons, Inc.Classes of Nutrients: MicronutrientsMicronutrients provide no energy but are necessary for proper functioning of the body.Micronutrients are: Vitamins MineralsRequired in small amounts in diet, but are important for good healthFunctions: Regulation Minerals provide structure16© 2012 John Wiley & Sons, Inc. All rights reserved.Nutrient functionsEnergy Calorie = kilocalorie (kcal) = 1000 caloriesMeasure of energy in food Carbohydrate, protein, lipid StructureBones, hair, skinMusclesCell membranes and shape Carbohydrates, proteins, lipids, water, mineralsNutrient functionsRegulate body processesBody temperatureBlood pressureHormones and cell communicationSpeed up reactions: Enzymes  Carbohydrates, proteins, lipids, water, vitamins, mineralsCopyright 2010, John Wiley & Sons, Inc.18Calculate the calories