Jaymie Ticknor Intro Nutrition Science 2460 Sect 002 2 June 2014 The Role of Nutrition in Our Health Chapter 1 What is Nutrition Nutrition the science that studies food and how food nourishes our body and influences our health Encompasses how we consume digest metabolize and store nutrients and how these nutrients affect our body Involves studying the factors that influence our eating patterns Making recommendations about the amount we should eat of each type of food Attempting to maintain food safety Addressing issues related to the global food supply Discipline that encompasses everything about food Scurvy vitamin C deficiency Nutrition Myth or Fact Pellagra characterized by a scaly skin rash Brewer s yeast containing B vitamins and niacin can prevent or reverse the disease Not an infectious disease treatment Chronic Diseases diseases that come on slowly and can persist for years often despite Ex obesity heart disease type 2 diabetes and various cancers How Does Nutrition Contribute to Health Substances you take in your body are broken down and reassembled into your brain cells bones muscles all of your tissues and organs Food also provide your body with the energy it needs to function properly Proper nutrition can help us improve our health Prevent certain diseases Achieve and maintain a desirable weight Maintain our energy and vitality Nutrition is One of Several Factors Supporting Wellness Wellness a multidimensional lifelong process that includes Physical Emotional Social Nutrition and physical activity Positive feelings about oneself and life Family community and social environment Occupational Meaningful work or vocation Spiritual health Spiritual values and beliefs Two critical aspects of physical health 1 Nutrition 2 Physical Activity in our food a Influenced by how much energy we expend doing daily activities a Level of physical activity has a major impact on how we use the nutrients Healthful nutrition and regular physical activity can increase feelings of well being and reduce feelings of anxiety and depression A Healthful Diet Can Prevent Some Diseases and Reduce Your Risk for Others Poor nutrition is a direct cause of deficiency diseases Can contribute to the development of brittle bones osteoporosis Strongly associated with three chronic diseases Heart disease Stroke Diabetes Top ten causes of death in the U S Obesity Primary link between poor nutrition and mortality Consequence of eating more Calories than are expended Well established risk factor for Heart disease Stroke Type 2 diabetes Some forms of cancer Two goals of a healthful diet 1 Prevent nutrient deficiency diseases such as scurvy and pellagra 2 Lower the risk for chronic diseases such as type 2 diabetes and heart diseases What are Nutrients Nutrients chemicals found in foods that are critical to human growth and function Six groups of nutrients found in foods 1 Carbohydrates provides energy 2 Fats and oils provides energy a Two types of lipids 3 Proteins provides energy 4 Vitamins 5 Minerals inorganic 6 Water inorganic Organic a substance or nutrient that contains the elements carbon and hydrogen Carbohydrates lipids proteins and vitamins Macronutrients Provide Energy Macronutrients nutrients that our body needs in relatively large amounts to support normal function and health Body breaks down macronutrients carbohydrates fats and proteins and reassemble their components into a fuel that supports physical activity and basic functioning Energy is Measured in Kilocalories Kilocalories kcal amount of heat required to raise the temperature of 1 kilogram about 2 2 lbs of water by 1 degree Celsius Energy in foods is measured in this unit of energy Energy found in 1 gram of carbohydrate is equal to 4 kcal Calorie 1 kcal is equal to 1 000 Calories Energy general concept of energy intake or energy expenditure Carbohydrates and proteins provide 4 kcal per gram Alcohol provides 7 kcal per gram Fats provide 9 kcal per gram Carbohydrates are a Primary Fuel Source Carbohydrates primary fuel source for our body particularly for our brain and for physical exercise Carbo refers to carbon and hydrate refers to water hydrogen and oxygen Ex rice wheat and other grains as well as vegetables fruits legumes lentils dry beans and peas milk and other dairy products seeds and nuts Fats Provide Energy and Other Essential Nutrients Fats important energy source for our body at rest and during low intensity exercise Lipids diverse group of organic substances that are insoluble in water Contain less oxygen and water than carbohydrates Foods containing fats provide fat soluble vitamins and essential fatty acids Our body is capable of storing large amounts of fat as adipose tissue These fat stores can then be broken down for energy during periods when we are not eating butter lard and margarine Solid fats Liquid fats Cholesterol consumed in the diet oils vegetable oils canola and olive oils form of lipid that our body can make independently and it can be Proteins Support Tissue Growth Repair and Maintenance Proteins the only macronutrient that contains nitrogen The basic building blocks of proteins are amino acids Also contain carbon hydrogen and oxygen Main role is in building new cells and tissues Regulates the breakdown of foods and our fluid balance Found primarily in meats and dairy products Also in seeds nuts legumes vegetables and whole grains Micronutrients Assist in the Regulation of Body Functions Micronutrients nutrients needed in relatively small amounts to support normal health and body functions vitamins and minerals are micronutrients Vitamins organic compounds that assist us in regulating our body s processes Assist with releasing and using the energy in carbohydrates fats and proteins Critical in building and maintaining healthy bone muscle and blood Support our immune system to fight infection and disease Ensure healthy vision Two types of classifications 1 Fat soluble vitamins vitamins that are not soluble in water but are soluble in fat these include vitamins A D E and K 2 Water soluble vitamins vitamins that are soluble in water these include vitamin C and the B vitamins Classification affects how vitamins are absorbed transported and stored in our body Metabolism the process by which large molecules ex carbohydrates fats and proteins are broken down via chemical reactions into smaller molecules that can be used as fuel stored or assembled into new compounds the body needs Minerals inorganic substances that are