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Chapter 1 What Is Nutrition Food Plants and animals we eat Provide energy and nutrients Maintain life and support growth and heath Nutrition the science that studies food How food nourishes the body and influences health deals with foods and nourishment The stages ingestion digestion absorption transport metabolism and excretion Pellagra Niacin Deficiency Why is Nutrition Important Relationship between poor nutrition and disease Poor nutrition causes deficiency diseases such as scurvy and pellagra Plays a role in the development of osteoporosis and cancer Is associated with chronic diseases including heart disease stroke and type 2 diabetes Direct link with rapid rise in obesity over past 25 years Proper nutrition supports wellness More than the absence of disease Physical emotional and spiritual health Critical components of wellness Nutrition Physical activity disease prevention Four primary goals Healthy People 2020 Nutrition is a national goal to promote optimal health and Help people attain higher quality and longer lives via prevention of disease disability injury and premature death Achieve health equity improve health for all Create social and physical environments that promote health Promote quality of life healthy development and healthy behaviors across all chemicals in foods that our bodies use for growth and function contain carbon such as carbohydrates lipids proteins vitamins do not contain carbon such as minerals and water life stages What are nutrients Nutrients Organic nutrients Inorganic nutrients Six classes of nutrients carbohydrates CHO lipids fats proteins vitamins minerals water H2O Alcohol is not considered a nutrient Does not support the regulation of body functions or the building or repairing of tissues A drug and a toxin Macronutrients are required in relatively large amounts Provide energy fuel to our bodies Carbohydrates lipids and proteins Carbohydrates exercise Primary fuel source for the body especially for neurologic functioning and physical Composed of chains of carbon hydrogen and oxygen Found in grains wheat rice vegetables fruits legumes lentils beans peas seeds nuts and milk products Lipids A diverse group of substances that are largely insoluble in water Includes triglycerides phospholipids and sterols Composed of carbon hydrogen and oxygen Main energy source during rest or low to moderate intensity exercise Stored as adipose tissue body fat Provide fat soluble vitamins Proteins In addition to carbon and hydrogen proteins also contain nitrogen Not typically a primary energy source important in building new cells tissues maintaining bone repairing damage and regulating metabolism and fluid balance Found in many foods particularly meat dairy seeds nuts and legumes small amounts in grains and vegetables Micronutrients Vitamins assist in regulating body processes Required in smaller amounts Critical in building and maintaining healthy bones and tissues Support immune system Ensure healthy vision Do not contain or supply energy to our bodies Help us utilize the energy derived from macronutrients Can be destroyed by light heat air etc Required in smaller amounts Critical in building and maintaining healthy bones and tissues Support immune system Ensure healthy vision Do not contain or supply energy to our bodies Help us utilize the energy derived from macronutrients Water inorganic supports all body processes Fluid balance Nerve impulses Energy Production Body temperature Muscle contractions Nutrient transport Excretion of waste products Energy yielding nutrients Energy nutrients break down to yield energy the capacity to do work energy is measured in calories food energy is measured in kilocalories kcalories or kcal internationally food energy is measured in joules 1 kcalories kcal 4 2 kilojoules kJ Carbohydrate 4 kcal g Fat 9 kcal g Protein 4 kcal g Alcohol contributes 7 kcal g that can be used for energy but it is not considered a nutrient Calculate the Energy Available from Foods Example 1 A cup of pasta contains 6 g protein 32 g CHO and 10 g fat How many kcal does the pasta provide from each energy nutrients What of the energy comes from each of the energy yielding nutrients Protein kcal kcal from protein CHO kcal kcal from CHO Fat kcal kcal from fat Total kcal Total Determining Nutrient Needs Dietary Reference Intakes DRIs updated nutritional standards Dietary Standards for healthy people only Aim to prevent deficiency diseases and reduce chronic diseases Dietary Reference Intakes DRIs consist of Estimated Average Requirement EAR Recommended Dietary Allowance RDA Adequate Intake AI Tolerable Upper Intake Level UL Estimated Energy Requirement EER Acceptable Macronutrient Distribution Range AMDR Establishing Nutrient Recommendations Estimated Average Requirement EAR supports a specific function in the body for half 50 of the healthy population Used to define the RDA of a nutrient Recommended Dietary Allowances RDA use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations 98 Adequate Intakes AI insufficient scientific evidence to determine EAR reflect the average daily amount of a nutrient that a group of healthy people consumes Tolerable Upper Intake Level UL maximum daily amount of a nutrient that appears safe for most healthy people beyond which there is an increased risk of adverse health effects Establishing Energy Recommendations Estimated Energy Requirement EER the average daily energy intake to maintain energy balance and good health for population groups Defined by age gender weight height and level of physical activity Acceptable Macronutrient Distribution Range AMDR represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease If nutrient intake falls outside this range risk for poor health Assessing Nutritional Status Nutrition professional must have a thorough understanding of a client s current nutritional status Weight Ratio of lean body tissue to body fat Intake of energy and nutrients Malnutrition Too much or too little of a particular nutrient or energy over a significant period of time Undernutrition Overnutrition Too little energy or too few nutrients over time Results in weight loss or a nutrient deficiency disease Too much energy or too much of a given nutrient over time Can result in obesity heart disease or nutrient toxicity Physical Examinations Conducted by


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FSU HUN 1201 - Chapter 1

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