Chapter 1 Food Choices and Human Health Nutrition the science of how food nourishes the body When studying nutrition you learn which foods serve you best you choose foods wisely plan meals and design your diet Why Care Nutrients interact with body tissues adding or subtracting which changes the foundations upon which the health of the body is built A Lifetime of Nourishment Malnutrition includes deficiencies imbalances and excesses of nutrients which can take a toll on your health overtime Chronic diseases heart disease diabetes cancer dental disease bone loss all have a connection to a poor diet strongly influenced by your food choices genetics also can affect these Genome the full complement of genetic information in the chromosomes of a cell Genes units of a cell s inheritance DNA an abbreviation for deoxyribonucleic acid the thread like molecule that encodes genetic information in its structure human genome establishes the entire sequence of the genes in DNA Lifestyle choices such as smoking drinking physical activity sleep and stress can help prevent reduce the severity of a disease The Human Body and Its Food As your body moves and works it must use energy Your body requires six kinds of nutrients water carbs fat protein vitamins minerals the six organic nutrients have carbon carbs fat protein vitamins Scientists measure food and nutrients in grams Energy yielding nutrients the body can use the energy the nutrients contain carbs and fats lipids protein yields energy but also provides materials that form structures of body tissue Vitamins and minerals provide no energy to the body act as regulators assist in all body processing Essential nutrients if you do not ingest them you will develop deficiencies your body can not make these nutrients itself Kilocalories calories units of heat energy Dietary supplements pills liquids or powders that contain purified nutrients or other ingredients Elemental diets liquid diets with a precise chemical composition that are lifesaving for people in the hospital who cannot eat ordinary food Phytochemicals compounds in plant derived foods that confer color taste and other characteristics of food Bioactive having biological activity in the body affect metabolic processes The Challenge of Choosing Foods Whole foods foods that have been around for a long time vegetables fruit meat milk grain Enriched fortified foods foods where nutrients have been added Fast Foods restaurant foods that are available within minutes usually not fulfilling nutritious needs Functional foods whole or modified foods that contain bioactive food components believed to provide health benefits Medical foods foods specifically manufactured for use by people with medical disorders and prescribed by a physician Natural foods a term that has no legal definition but usually means Nutraceutical refers to foods nutrients or dietary supplements believed to wholesome foods have medicinal effects Organic foods foods grown without synthetic pesticides or fertilizers Processed foods foods subjected to any process such as milling alteration of texture or color Staple foods foods used frequently or daily ex Rice potatoes Adequacy the dietary characteristic of providing all the essential nutrients fiber and energy in amounts sufficient to maintain health and body weight Balance providing foods of a number of types in proportion to each other Calorie control control of energy intake Moderation providing constituents within set limits not excess Variety providing a wide selection of foods Legumes beans peas lentils valued as inexpensive sources of protein vitamins minerals and fiber that contribute little fat to the diet Cuisines styles of cooking Foodways the sum of a culture s habits customs beliefs and preferences concerning food Ethnic foods foods associated with particular cultural subgroups within a population Cultural competence having an awareness and acceptance of ones own and other cultures and the ability to interact effectively with people of these cultures Omnivores people who eat foods of plant and animal origin Vegetarians people who eat only plant food The Science of Nutrition Science consists of theories that can always be challenged and revised Controlled clinical trial research study design that often reveals the effects of a treatment in human beings Blind experiment experiments where subjects do not know whether they are members of the experimental group or the control group Case studies studies of individuals Control group a group of individuals who are similar in all possible respects to the group being treated in an experiment but who receive a sham treatment instead of the real one Correlation the simultaneous change of two factors such as the increase of Epidemiological studies studies of populations for correlations between weight with increasing height dietary habits and diseases Experimental group the people or animals participating in an experiment who receive the treatment under investigation Intervention studies studies of populations in which observation is accompanied by experimental manipulation of some population members ex Half of the subjects follow diet advice while the other does not then both hearts are monitored Laboratory studies studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects Placebo a sham treatment often used in scientific studies harmless medication A Guide to Behavior Change Lapses times of falling back into former habits Motivation the force that moves people to act Self efficacy the belief in one s ability to take action and successfully perform a specific behavior Locus of control the assigned source of responsibility for one s life events internal identifies the individuals behaviors as the driving force external blames change fate or another external factor
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