Chapter 1 The Role of Nutrition in Our Health What Is the Science of Nutrition and How Did it Evolve Food the plants and animals we consume o Contains the energy and nutrients our bodies need to maintain life and support growth and health Nutrition the scientific study of food and how it nourishes the body and influences health Vitamin c deficiency scurvy could be prevented by eating citrus fruits Energy providing nutrients carbohydrates lipids and proteins Nutrition is One of Several Factors Supporting Wellness Wellness the absence of disease Healthy People 2020 Identifies Nutrition Related Goals for the United States National health promotion Healthy people 2020 Department of health and human services Goals are to increase quality and years of healthy life and eliminate health disparities Nutrients some of which are not useful to the body and others of which are critical to human What are Nutrients growth and function Organic contain carbon Inorganic don t contain carbon Carbohydrates Lipids and Proteins Provide Energy Macronutrients nutrients needed in relatively large amounts to support normal function and health Carbohydrates the primary source of feul for the human body particularly for neurologic functioning and physical exercise o Carbon water Lipids fats a diverse group of organic substances that are largely insoluble in water Proteins contain carbon hydrogen and oxygen but differ from carbohydrates and lipids in that they contain the element nitrogen o These four elements assemble into small building blocks known as amino acids Vitamins Assist in the Regulation of Physiologic Process Vitamins inorganic compounds that assist in the regulation of the body s physiologic process o Micronutrients need a relatively small amount of these nutrients o Classified as fat soluble or water soluble Based upon their solubility in water which affects how vitamins are absorbed transported and stored in body tissues Minerals Assist in the Regulation of Many Body Functions Minerals are not broken down during digestion or when the body uses them to promotes normal function o Not destroyed by heat or light The Dietary Reference Intakes Identify a Healthy Person s Nutrient Needs DRI new reference values in both the US and CANADA o Include and expand upon the former RDA values and set new recommendation standards for nutrients that do not have RDA values Estimated average requirement EAR o Represents the average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group o The average daily nutrient intake level that meets the nutrient requirements of 97 Recommended dietary allowance RDA 98 of healthy individuals Adequate intake AI o Recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people Tolerable upper intake level UL o The highest average daily nutrient intake level likely to pose no risk of adverse health o Intake of nutrient increase in amounts above the UL the potential for toxic effects and effects to almost all individuals health risks increase How Do Nutrition Professionals Assess the Nutrition Status of Clients Malnutrition a person s nutrition status is out of balance o Too much or too little of a particular nutrient Undernutrition someone consumes too little energy Overnutrition when a person consumes too much energy Questionnaires Elicit Subjective Information illness drug use exercise and diet o Demographic information o Current medication status o Family history of disease o Personal history of illness injuries and surgeries Health history questionnaires are tools that assist in cataloging a person s history of healthy o History of menstrual function o Exercise history o Socioeconomic factors Diet history o Gathered using either an interview process or questionnaire o Current weight usual weight and body weight goals o Factoring appetite and food intake o Typical eating patterns disordered eating behaviors o Economic status Twenty four hour dietary recalls o The person recalls all of the fod and beverages consumed in the previous 24 hour period Serving sizes food preparation methods and brand names of convenience foods or fast foods that were eaten Food frequency questionnaires o Determining a person s typical dietary pattern over a predefined period of time o Lists of food with question regarding the number of times these foods are eaten during the specified time period o A list of all the foods and beverages consumed of a specified period of time usually 3 7 Diet records days Anthropometric Assessments Provide Objective Data The most common measurements used include height and body weight Critical that the person testing is properly trained and using the correct instruments A Finding of Malnutrition Requires Further Classification Primary deficiency when a person doesn t consume enough of a nutrient in the diet o Results from inadequate intake Secondary deficiency when a person cannot absorb enough of a nutrient in his or her body when too much of a nutrient is excreted from the body or when a nutrient is not utilized efficiently by the body Subclinical deficiency in its early stages when few or no symptoms are observed Covert they are hidden and require laboratory tests or other invasive procedures to detect Overt deficiency becomes obvious Different Types of Research Studies Tell Us Different Stories Epidemiological studies observational studies Model systems laboratory studies generally involve experiments with animals o Animal studies also are sued to conduct research that cannot be done with humans Human studies o Case control studies epidemiological studies done on a smaller scale o Clinical trials tightly controlled experiments in which an intervention is given to determine its effect on a certain disease or health condition o Double blind study neither researchers nor participants known which group is really o Placebo imitations treatment o Physcoasmatic effect or placebo effect the effect of participation in the study on the getting the treatment subject s state of mind Nutritionist this term generally has no definition or laws regulating it
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