The Role Of Nutrition In Our HealthNourishmentNourishTo sustain with food or nutrimentTo supply what is necessary for maintaining lifeNutrition is the scientific study of food and how it nourishes the body and influences healthIs Nutrition Important?Wellness is a multi-dimensional, lifelong processOccupational health, physical health, spiritual health, emotional health, social healthDiseases in which nutrition plays some role (some evidence)Osteoporosis, osteoarthritis, some forms of cancerDiseases with a strong nutritional component (strong evidence)Type 2 diabetes, heart disease, high blood pressure, obesityDiseases caused by nutritional deficiencies or toxicitiesPellagra, scurvy, iron-deficiency anemia, other vitamin and mineral deficiencies, nutrient toxicitiesEpidemiologyThe study of the environment in relation to diseasesNutrition And DiseasePlays a role in 4 of the leading causes of deathHeart disease, cancer, stroke, and type 2 diabetesNutrientsNutrientsChemicals in our foods that our bodies use for growth and functionOrganic nutrients (contains carbon)Vitamins, lipids, proteins, carbohydratesInorganic nutrientsMinerals, waterMacronutrientsCarbohydrates, lipids, proteins, waterMicronutrientsVitamins, mineralsSix categories of essential nutrientsCarbohydrates, lipids, proteins, vitamins, minerals, waterNutrients that provide energyCarbohydrates, lipids, proteinsCarbohydratesPrimary source of energy for the body (4kcal/gram)Composed of carbon, hydrogen, oxygenOrganic nutrientsFound in grains, vegetables, fruits, legumes, seeds, nuts, milk productsLipidsMajor form of stored energy (9kcal/gram)Important source of energy at rest and during low-intensity exerciseComposed of carbon, hydrogen, and oxygen (less oxygen than carbohydrates)Organic nutrientsFoods containing lipids also provide fat-soluble vitamins and essential fatty acidsInsoluble in waterInclude triglycerides, phospholipids, and sterolsStored as adipose tissue (body fat)ProteinsSupport tissue growth, repair, and maintenance (4kal/gram)Composed of carbon, hydrogen, oxygen, and nitrogenBasic unit is amino acid9 essential (can’t make them) and 11 nonessential (can make them) amino acidsOrganic nutrientsPrimary food sourcesMeat, dairy, seeds, nuts, legumesMinor food sourcesVegetables and whole grainsVitaminsTwo categoriesFat-solubleVitamins A, D, E, KSoluble in fatStored in the human bodyToxicity can occur from consuming excess amounts, which accumulate in the bodyWater-solubleVitamins C, B (thiamin, riboflavin, niacin, vitamin B6, vitamin B12,biotin, folateSoluble in waterNot stored to any extent in the human bodyExcess excreted in urineToxicity generally occurs only as a result of vitamin supplementationAssist in regulating body processesBuilding and maintaining healthy bones and tissuesSupport immune systemEnsure healthy visionMineralsTwo categoriesMajor mineralsCalcium, phosphorus, sodium, potassium, chloride, magnesium,sulfurNeed over 100mg/day in dietOver 5g (5000mg) present in the human bodyTrace mineralsIron, zinc, copper, manganese, fluoride, chromium, molybdenum, selenium, iodineNeed less than 100mg/day in dietUnder 5g (5000mg) present in the human bodyRequired for body processesRegulate fluid and energy productionEssential for bone and blood healthRemove harmful metabolic by-productsWaterFluid balanceNerve impulsesBody temperatureMuscle contractionsNutrient transportExcretion of waste productsDetermining Nutrient NeedsDietary standards for healthy people onlyAims to prevent deficiency diseases and to reduce chronic diseasesDietary reference intakes (DRIs)DRIs for most nutrientsEstimated average requirement (EAR)Satisfies 50% of the populationRecommended dietary allowance (RDA)2 standard deviations above EARAdequate intake (AI)In place of the RDATolerable upper intake level (UL)DRIs for energy and macronutrientsEstimated energy requirement (EER)Acceptable macronutrient distribution ranges (AMDR)Determining Energy NeedsEstimated energy requirement (EER)Average dietary energy intake to maintain energy balance in a healthy adultDefined by age, gender, weight, height, and level of physical activityAcceptable macronutrient distribution ranges (AMDR)Percentage of calories that should come from each categoryCarbohydrates45-65% of total kcalFat20-35% of total kcalProtein10-35% of total kcalAssessing Nutritional StatusAnthropometric assessmentBody size measurementsHeight, weight, skin-fold thickness, head circumferenceAssesses BMIPhysical examsVital signs, lab tests, heart and lung soundsHair, skin, tongue eyes, fingernailsHealth history questionnaireHistory of health, illness, drug use, exercise, dietSocioeconomic factorsEnergy and nutrient intake questionnaireDietary intake toolsDiet history24-hour dietary recallFood frequency questionnaireDiet recordsEssential NutrientsOmission leads to decline in human healthRestoring the nutrient in time corrects the problemA specific biological function must be identifiedNutrient DeficiencyPrimary deficiencyNot getting enough of the nutrient in your dietSecondary deficiencyAny other deficiencyNot absorbing the nutrient, etc.Assessing Nutritional StatusDietary assessmentAm I consuming enough?Biochemical assessmentIs what I’m consuming being absorbed and utilized?Anthropometric assessmentHow is what I’m consuming changing the dimensions of my body?Clinical assessmentHow is what I’m consuming (or not consuming) change the way my body’s functioning?Nutritional StatesMalnutritionFailing health that results from long-standing dietary practices that don’t coincide with nutritional needsUndernutritionFailing health that results from a long-standing dietary intake that doesn’t meet nutritional needsOvernutritionA state in which nutritional intake greatly exceeds the body’s needsDesirable nutritionThe 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 needDietary Reference Intake (DRI)Nutrient recommendationsPhysiological needsHelp prevent chronic diseasesDRI set for all vitamins and mineralsComponents of the DRIsEstimated average requirement (EAR)Recommended dietary allowance (RDA)Adequate intake (AI)Used when RDA can’t be establishedTolerable upper intake level (UL)Estimated Average RequirementNutrient intake estimated to meet the needs of 50% of the individual in a certain age and gender groupUses a measurable markerUsed
View Full Document
Unlocking...