The Role Of Nutrition In Our Health Nourishment Nourish influences health Is Nutrition Important health To sustain with food or nutriment To supply what is necessary for maintaining life Nutrition is the scientific study of food and how it nourishes the body and Wellness is a multi dimensional lifelong process Occupational health physical health spiritual health emotional health social Diseases in which nutrition plays some role some evidence Osteoporosis osteoarthritis some forms of cancer Diseases with a strong nutritional component strong evidence Type 2 diabetes heart disease high blood pressure obesity Diseases caused by nutritional deficiencies or toxicities Pellagra scurvy iron deficiency anemia other vitamin and mineral deficiencies nutrient toxicities Epidemiology The study of the environment in relation to diseases Nutrition And Disease Nutrients Nutrients Plays a role in 4 of the leading causes of death Heart disease cancer stroke and type 2 diabetes Chemicals in our foods that our bodies use for growth and function Organic nutrients contains carbon Vitamins lipids proteins carbohydrates Inorganic nutrients Minerals water Macronutrients Carbohydrates lipids proteins water Micronutrients Vitamins minerals Six categories of essential nutrients Carbohydrates lipids proteins vitamins minerals water Nutrients that provide energy Carbohydrates lipids proteins Carbohydrates Lipids Primary source of energy for the body 4kcal gram Composed of carbon hydrogen oxygen Organic nutrients Found in grains vegetables fruits legumes seeds nuts milk products Major form of stored energy 9kcal gram Important source of energy at rest and during low intensity exercise Composed of carbon hydrogen and oxygen less oxygen than carbohydrates Organic nutrients Foods containing lipids also provide fat soluble vitamins and essential fatty acids Proteins Insoluble in water Include triglycerides phospholipids and sterols Stored as adipose tissue body fat Support tissue growth repair and maintenance 4kal gram Composed of carbon hydrogen oxygen and nitrogen Basic unit is amino acid 9 essential can t make them and 11 nonessential can make them amino acids Organic nutrients Primary food sources Meat dairy seeds nuts legumes Minor food sources Vegetables and whole grains Vitamins Two categories Fat soluble accumulate in the body Water soluble biotin folate Vitamins A D E K Soluble in fat Stored in the human body Toxicity can occur from consuming excess amounts which Vitamins C B thiamin riboflavin niacin vitamin B6 vitamin B12 Soluble in water Not stored to any extent in the human body Excess excreted in urine Toxicity generally occurs only as a result of vitamin supplementation Assist in regulating body processes Building and maintaining healthy bones and tissues Support immune system Ensure healthy vision Minerals sulfur Two categories Major minerals Calcium phosphorus sodium potassium chloride magnesium Need over 100mg day in diet Over 5g 5000mg present in the human body Trace minerals molybdenum selenium iodine Iron zinc copper manganese fluoride chromium Need less than 100mg day in diet Under 5g 5000mg present in the human body Required for body processes Regulate fluid and energy production Essential for bone and blood health Remove harmful metabolic by products Water Fluid balance Nerve impulses Body temperature Muscle contractions Nutrient transport Excretion of waste products Determining Nutrient Needs Dietary standards for healthy people only Aims to prevent deficiency diseases and to reduce chronic diseases Dietary reference intakes DRIs DRIs for most nutrients Estimated average requirement EAR Satisfies 50 of the population Recommended dietary allowance RDA 2 standard deviations above EAR Adequate intake AI In place of the RDA Tolerable upper intake level UL DRIs for energy and macronutrients Estimated energy requirement EER Acceptable macronutrient distribution ranges AMDR Determining Energy Needs Estimated energy requirement EER adult Average dietary energy intake to maintain energy balance in a healthy Defined by age gender weight height and level of physical activity Acceptable macronutrient distribution ranges AMDR Percentage of calories that should come from each category Carbohydrates 45 65 of total kcal Fat Protein 20 35 of total kcal 10 35 of total kcal Assessing Nutritional Status Anthropometric assessment Body size measurements Height weight skin fold thickness head circumference Assesses BMI Physical exams Vital signs lab tests heart and lung sounds Hair skin tongue eyes fingernails Health history questionnaire History of health illness drug use exercise diet Socioeconomic factors Energy and nutrient intake questionnaire Dietary intake tools Diet history 24 hour dietary recall Food frequency questionnaire Diet records Essential Nutrients Omission leads to decline in human health Restoring the nutrient in time corrects the problem A specific biological function must be identified Nutrient Deficiency Primary deficiency Not getting enough of the nutrient in your diet Secondary deficiency Any other deficiency Not absorbing the nutrient etc Assessing Nutritional Status Dietary assessment Am I consuming enough Biochemical assessment Is what I m consuming being absorbed and utilized Anthropometric assessment Clinical assessment How is what I m consuming changing the dimensions of my body How is what I m consuming or not consuming change the way my body s functioning Nutritional States Malnutrition don t coincide with nutritional needs Undernutrition that doesn t meet nutritional needs Overnutrition needs Desirable nutrition Failing health that results from long standing dietary practices that Failing health that results from a long standing dietary intake A state in which nutritional intake greatly exceeds the body s The nutritional state for a nutrient is desirable when the body tissues have enough of the nutrient to support normal metabolic functions as well as surplus stores that can be used in times of increased need Dietary Reference Intake DRI Nutrient recommendations Physiological needs Help prevent chronic diseases DRI set for all vitamins and minerals Components of the DRIs Estimated average requirement EAR Recommended dietary allowance RDA Adequate intake AI Used when RDA can t be established Tolerable upper intake level UL Estimated Average Requirement certain age and gender group Nutrient intake estimated to meet the needs of 50 of the individual in a Uses a measurable marker
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