HUN1201 January 10 2013 Chapter One Introduction Food the plants and animals we consume o These foods contain energy and nutrients our bodies need to maintain Nutrition is a since that studies food and how food nourishes our bodies and life and support growth influences our health o It identifies the processes by which we consume digest metabolize and store the nutrients in foods and how they affect our bodies o It also involves studying the factors that influence our eating patterns making recommendations about the amount we should eat of each type of food maintaining food safety and addressing issues related to global food supply This started when researchers began to link diet and illness o Researchers discovered that consuming citrus fruits could prevent the vitamin C deficiency disease scurvy How Does Nutrition Contribute to Health Proper nutrition can help us improve our health prevent diseases achieve a desirable weight maintain energy and vitality Wellness was defined simply as the absence of disease but not wellness is considered to be a multidimensional process which includes physical emotional and spiritual health Factors that can affect a persons wellness o Occupational health meaningful work o Social health family and communication o Emotional health positive feelings o Physical health nutrition and physical activity o Spiritual health values and beliefs Poor nutrition can contribute to the development of brittle bones as well as the progression of cancer The primary link between poor nutrition and mortality is obesity o High fat diet correlates with cancer Goals of Healthy People o Increase the quality and years of life o Eliminate disparities Chemicals that are critical for human growth and function are considered What Are Nutrients nutrients Six groups of nutrients o Carbohydrates o Lipids o Proteins o Vitamins o Minerals o Water Nutrients can be organic or inorganic o Organic nutrients contain carbon Carbs lipids proteins and vitamins are organic o Inorganic nutrients don t contain carbon Minerals and water are inorganic Carbs Lipids and Proteins Carbs lipids and proteins are the only nutrients in foods that provide energy ENERGY NUTRIENTS ARE REFERRED TO AS MACRONUTRIENTS o Macro refers to the amount needed to support normal function o Alcohol is not a nutrient it is a toxin Energy is expressed in kilocalories kcal o Carbs and proteins give 4 kcal per gram o Lipids provide 9 kcal per gram o Alcohol provides 7 kcal per gram Carbs are the primary source of fuel for the human body particularly for neurologic functioning and physical exercise o Composed of carbon hydrogen and oxygen o Found in rice wheat and other grains as well as fruits and veggies o Found in legumes o Fiber is classified as a type of carb Lipids are insoluble in water o Includes triglycerides phospholipids and sterols o Made of carbon hydrogen and oxygen Contain less oxygen and hydrogen than carbs o Triglycerides are the most common lipids in foods They are composed of an alcohol molecule called glycerol attached to three acid molecules called fatty acids Proteins also contain carbon hydrogen and oxygen but they differ from carbs and lipids in that they contain NITROGEN o CHON assemble into small building blocks known as Amino Acids o We break down proteins into AA to build them into our own body proteins o They aren t a primary source of energy o Proteins are found in meat dairy seeds nuts and legumes Vitamins processes Vitamins are organic compounds that assist in regulation of the body s o Don t contain energy o Critical in building and maintaining healthy bone blood and muscle supporting our immune system to fight illness and disease o Micronutrient because we need small amounts of this to support normal health and body functions o Fat soluble and water soluble Fat soluble KADE Water soluble CB Minerals Inorganic substances Types of minerals o Major minerals calcium phosphorus sodium potassium chloride and magnesium sulfur Needed in amounts greater than 100 mg day in our diets o Trace minerals Iron zinc copper manganese fluoride chromium molybdenum selenium iodine Needed in amounts less than 100 mg day Minerals assist in fluid regulation and energy production are essential to the health of our bones and blood and help rid the body of harmful byproducts of metabolisms Dietary Reference Intake In the past dietary standers were referred to as the Recommended Dietary Allowances RDA s These standards defined recommended intake values for various nutrients and were used to plan diets for individuals and groups They were adopted with the goal of preventing nutrient deficiency diseases The new reference values are known as the Dietary Reference Intakes o Identify the amount of nutrient needed to prevent deficiency diseases DRI s DRIs are standards for healthy people only in healthy individuals DRIs consist of o Estimated Average Requirement EAR o Recommended Dietary Allowance RDA o Adequate Intake AI o Tolerable Upper Intake Level UL For macronutrients o Estimated Energy Requirement EER o Acceptable Macronutrient Distribution Ranges AMDR Estimated Average Requirement Step one calculate EAR which represents the average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group The EAR is used to define the RDA for a given nutrient RDA is 50 of the population RDA is 97 98 of the population Recommended Dietary Allowance All nutrient recommendations in the US Represents the average daily nutrient intake level that meets the nutrient requirements of 97 98 Adequate Intake Recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people Calcium Vitamin D K and fluoride have AI values Tolerable Upper Intake Level It is the highest average daily nutrient intake level to pose no risk of adverse health effects to all individuals in a particular life stage and gender group The UL value is a helpful guide to assist you in determining the highest average intake level that is deemed safe for a given nutrient Estimated Energy Requirement balance in a healthy adult The average dietary energy intake that is predicted to maintain energy Defined by a persons age gender weight height and level of physical activity that is consistent with good health The higher the EER the more active Acceptable Macronutrient Distribution Ranges Ranges of intakes for a
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