Chapter 1: The Role of Nutrition in Our HealthWhat Is the Science of Nutrition and How Did it Evolve?- Food: the plants and animals we consumeo 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 proteinsNutrition is One of Several Factors Supporting Wellness- Wellness: the absence of diseaseHealthy 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 disparitiesWhat are Nutrients?- Nutrients: some of which are not useful to the body, and others of which are critical to human growth and function- Organic: contain carbon- Inorganic: don’t contain carbonCarbohydrates, 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 exerciseo 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 acidsVitamins Assist in the Regulation of Physiologic Process- Vitamins: inorganic compounds that assist in the regulation of the body’s physiologic processo Micronutrients: need a relatively small amount of these nutrientso Classified as fat-soluble or water-soluble Based upon their solubility in water, which affects how vitamins are absorbed, transported, and stored in body tissuesMinerals Assist in the Regulation of Many Body Functions - Minerals: are not broken down during digestion or when the body uses them to promotes normal functiono Not destroyed by heat or lightThe Dietary Reference Intakes Identify a Healthy Person’s Nutrient Needs- DRI: new reference values in both the US and CANADAo 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 ofhalf of the healthy individuals in a particular life stage or gender group- Recommended dietary allowance(RDA)o The average daily nutrient intake level that meets the nutrient requirements of 97%-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 effects to almost all individuals o Intake of nutrient increase in amounts above the UL, the potential for toxic effects and health risks increase How Do Nutrition Professionals Assess the Nutrition Status of Clients?- Malnutrition: a person’s nutrition status is out of balanceo Too much or too little of a particular nutrient- Undernutrition: someone consumes too little energy- Overnutrition: when a person consumes too much energyQuestionnaires Elicit Subjective Information- Health history questionnaires are tools that assist in cataloging a person’s history of healthy, illness, drug use, exercise, and dieto Demographic informationo Current medication statuso Family history of diseaseo Personal history of illness, injuries, and surgerieso History of menstrual functiono Exercise historyo Socioeconomic factors- Diet historyo Gathered using either an interview process or questionnaireo Current weight, usual weight, and body weight goalso Factoring appetite and food intakeo Typical eating patterns, disordered eating behaviorso Economic status- Twenty-four-hour dietary recallso 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 questionnaireso Determining a person’s typical dietary pattern over a predefined period of timeo Lists of food with question regarding the number of times these foods are eaten during the specified time period - Diet recordso A list of all the foods and beverages consumed of a specified period of time, usually 3-7 daysAnthropometric 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 instrumentsA Finding of Malnutrition Requires Further Classification- Primary deficiency: when a person doesn’t consume enough of a nutrient in the dieto 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 obviousDifferent 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 studieso Case control studies: epidemiological studies done on a smaller scaleo Clinical trials: tightly controlled experiments in which an intervention is given to determine its effect on a certain disease or health conditiono Double-blind study: neither researchers nor participants known which group is really getting the treatmento Placebo: imitations treatmento Physcoasmatic effect or placebo effect: the effect of participation in the study on the subject’s state of mind Nutritionist: this term generally has no definition or laws regulating
View Full Document
Unlocking...