Kaela SchneiderNutrition Study GuideTest 1Nutrition: The science of food and the nutrients they contain. o Their action in the body are ingestion, digestion, absorption, transport, metabolism, excretion. o Researchers study relationships between various diet (supplements) and specific health conditions, and concludes with general recommendations for a healthy diet. o Nutrition is classified as a science because it uses the scientific method to uncover unknown nutrition facts. New findings must be repeated before they can be considered valid. New findings must withstand the test of time. o Scientific Method Observations Formulate Hypothesis- best guess to explain previous observations. Test hypothesis: use different study designs. Evaluate study results: get conclusion Compare to original hypothesis: proven (become theory), not proven(must revise hypothesis)o Types of Studies Case (individual studies) : potential interaction between nutrition andobservation. Epidemiological (populations): Correlation of nutrition and observation. Intervention (Clinical): Experimental vs. Control (placebo) group Laboratory (Pre-clinical): mechanism-based study using experimentalanimals. Food Labeling: New food labels tell a lot about food. They don’t suggest what to eat but can help you make your personal best food choices. o Nutrition Labeling and Education Act (NLEA) 1990: United States Federal Law signed in 1990 gave the FDA the authority over nutrition labeling and claims on most foods. o Nutrition Label Ingredients in descending order of weight. Daily value reminder for 2000 and 2500 calorie diet Must contain: serving size and servings per container, calories from fat per serving, % of daily value of fat, cholesterol, sodium, total carbs, vitamin A, vitamin C, calcium, and iron. o % Daily Value: Indicates how much of a specific nutrient one serving of food contains compared to a daily nutrient recommendations based on a 2000 or 2500 calorie diet. Below 5% is considered low or poor source 10-19% is considered a good source of the daily value per serving Above 20% is considered high, or excellent source Different depending upon whether the nutrient is beneficial or detrimental to health. o Types of Claims: Nutrient Content Claims: level of nutrients, terms are now defined: free, low, reduced, etc. - Describe the level of nutrients- Calorie Free: less than or equal to 5 cal per serving- Low Calorie: less than or equal to 40 cal per serving- Reduced Calorie: at least 25% lower in cal than regular food- Sodium Free: less than or equal to 5 mg sodium per serving. - Low Sodium: less than or equal to 140 mg sodium per serving. - Fat Free: les than .5 gram of fat per serving- Low Fat: up to 3 grams of fat per serving. - Reduced, less, fewer: At least 25% less fat than a reference food Health Claims: already approved by FDA based on scientific evidence. - Health Claim is an expressed or implied statement in food labeling about the relationship of a food substance to a disease or health-related condition. - Examples: calcium and osteoporosis, dietary fat and cancer, fib and cancer, fruits/veggies/grain and heart disease. Structure/Function Claims: need additional scientific evidence and FDA approval, or state that FDA has not evaluated the claim. Food Choices and Human Healtho Why Eat? We have to because of the physiological response and hunger. We want to because of the psycho-social response, appetite, stress, habit, special occasions, and social norms. o Physiological response to hunger: Hypothalamus: - Regulate hunger by communicating between brain and body. - Regulate the release and uptake of chemicals.- Satiety center in brain. - Processes nerve signals from throughout the body. Hunger caused by Hormones/Brain Chemicals- Ghrelin from stomach, a major physiological hunger signal. - Leptin from adipose (fat) tissue, suppresses the desire to eat. - Neuropeptide Y from hypothalamus is a type of neurotransmitter. Sends message to the train when the body needs nourishment. Appetite regulation by ghrelin, leptin. Other factors that affect hunger are composition of meals. - Dietary fiber and water are more filling.- High protein vs High carbo Psycho-social response Food as a reward Food as a coping device or stress reliever. Appetite is affected by external facts and learned preference. Want to eat based on comfort foods, ethnic heritage, and weight control. o Influences on Food availability: Natural Environment: climate, topography of land, rainfall Technology: farming practices, food storage, food distribution, advertising, food processing. Economics: cash crops vs. food for family consumption, income, demand Population: size and structure. Food Desert: area with limited access to affordable and nutritious food, particularly an area composed of predominantly lower income neighborhoods. Food insecurity: Inability of an individual or household to afford and to access a healthy and adequate diet. o Food Choices: Ecological Perspectives. Social and cultural norms and values, belief systems, heritage, body images. Sectors of influence are government, health care settings, agriculture, media, industry. Environmental Settings: homes, schools, workplaces, recreational facilities, community settings. Individual factors: demographic, psychological factors, knowledge, skills. Nutrition and Diseaseo Ex. Hyperextension and Dietary factors: Excessive body weight, abdominal fat. High sodium intake. Excessive alcohol consumption. Inadequate potassium intake: inverse relationship btwn BP and K, Ca, Mgo Ex. Type 2 Diabetes Both Parents: 30%, One Parent 15% High Cholestorol + Obesity + High BPo Ex. Coronary Heart Disease Lipid profile, hyperextension, obesity, atherogenic diet. o Ex. Osteoporosis Major: low bone mineral density, personl/family history, female, age 65 or older, white, menopause before 45, recurrent falls Minor: dementia, alcoholism, low CA. vitamin D intake, physical inactivity, smoking, body weight < 127 pounds.o What is Nutrient? Components of food use for the body’s functioning. o Classes: Macronutrient: proteins, carbs, lipids (fats) in grams Micronutrient: vitamins, minerals, water in milligrams/microgramso Ex: Milk Protein: casein Carbs: Lactose Lipid: even skim milk Vitamins: A and D Minerals: Calcium
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