Chapter 1 Nutrition Food Choices and Health What Drives food choices 1 Flavor texture and appearance are the most important factors determining our food choices 2 Early Influences expose us to various people places and events have a continuing impact on our food choices 3 Routines and habits food habits availability and convenience 4 Advertising major media tool for capturing the food interest of the consumer 5 Restaurants often calorie dense large portions poorer nutritional quality 6 Economics after taste cost is now the number 2 reason why people choose the food they do 7 Time and convenience 8 Nutrition Influences on Eating Hunger Appetite Physiological internal need to eat Psychological external desire to eat Satiety statues in which no desire to eat you re satisfied How is Nutrition Connected to Good Health Nutrition is A multi disciplinary science that links foods to health and disease It examines and defines the interactions between food components and the underlying manner in which they affect human physiology It includes the processes by which the humans ingest digest absorb transport and excrete food substances Food provides the energy in the form of calories as well as the materials needed to build and maintain all body cells Nutrients are the substances obtained from food that are vital for growth and maintenance of a healthy body throughout life To be considered an essential nutrient At least one specific biological function of the nutrient must be identified in the body 1 2 Omission of the nutrient from the diet must lead to a decline in certain biological functions such as production of blood cells 3 Replacing the omitted nutrient in the diet before permanent damage occurs will restore those normal biological functions Can t be made by humans Ex vitamin C minerals certain amino acids Non Essential Can be made by humans in sufficient quantities o Ex glucose cholesterol o Phytochemicals o zoochemicals Or those not made by the body not required for life but have health promoting benefits Obesity is considered the second leading cause of preventable death in the U S Why Study nutrition Nutrition is a lifestyle factor key to maintaining optimal health Poor diet and sedentary lifestyle are risk factors for chronic diseases Leading causes of death 1 Heart disease 2 Cancer 3 Stroke 4 Diabetes Cancer condition characterized by uncontrolled growth of abnormal cells Cardiovascular disease general term that refers to any disease of the heart and circulatory system generally characterized by deposition of fatty material in the blood vessels hardening of the arteries which in turn can lead to organ damage and death Diabetes a group of diseases characterized by high blood glucose Obesity condition characterized by excess body fat Risk factor term used when discussing the factors contributing to the development of disease Lipids 6 Classes of Nutrients 1 Carbohydrates 2 3 Proteins 4 Vitamins 5 Minerals 6 water Energy Yielding Macronutrients Carbohydrates 4 kcal g major source of calories Simple Sugars monosaccharides and disaccharides fruits and vegitables Complex carbohydrates many simple sugars are joined together Glycogen starch fiber Fiber is not a major source of calories Lipids 9 kcal g Most dense source of calories Animal fats solid at room temp Plant oils liquid at room temp Also called Triglycerides more abundant Protein 4 kcal Structural material required for growth maintenance and repair Made from amino acids Dietary sources can be plant and animal Most Americans consume excess protein Water No energy Majority of our body weight Found in foods and beverages Some produced during metabolism Recommended intake 9 13 cups day Alcohol non essential but 7 kcal Micronutrients Vitamins Enable chemical reactions to occur in the body Fat soluble A D E and K Water soluble B s and C Cooking destroys water soluble more readily than fat soluble Contain no useable energy Inorganic substances that do not contain carbon atoms Minerals Not destroyed during cooking Major and trace minerals Produce no calories energy Energy and Nutrients Kilocalorie kcal Unit of energy used for foods nutrients 1000 cal 1kcal it s the amount of heat required to increase the temperature of 1kg of water by 1 degree Celsius Types of Experiments Observations doctor noticing correlation in patients Case control studies compare one group to another Laboratory animal studies overfeeding animals Epidemiological studies compare populations Human studies show that weight loss reduces diabetes What is the current stat of the North American diet and health Estimates indicate more than 35 of adults are currently obese Obesity having excessive amount of body fat relative to lean tissue Two thirds of American adults and one third of children are overweight obese Excess energy is problematic Robert Woods Johnson Foundation Study No state had less than 20 obesity 12 states have obesity levels above 30 called for a national commitment to the prevention of obesity Who assesses the North American Diet NHANES national Health and Nutrition Examination survey US Department of Health and Human Services United States Department of Agriculture The Typical American Diet 15 of kcal as proteins o 66 from animals o 10 35 kcal recommended 52 of kcal as carbohydrates o 50 from simple sugars o 45 65 of kcal recommended 33 of kcal as fat o 60 from animal fats o 20 35 of kcal recommended Healthy People 2020 goals Attain high quality longer lives free of preventable disease disability injury and premature death Achieve health equity eliminate disparities and improve health of all groups Create social and physical environments that promote good health for all Promote quality of life healthy development and healthy behaviors across all life stages Consume a variety of nutrient dense foods within and across the food groups especially whole grains fruits vegetables low fat milk and lean meats Limiting intake of solid fats cholesterol added sugars sodium salt and alcohol Limiting intake of calories to meet needs for calories 2020 goals for obesity prevention and treatment Increase the proportion of adults who are at a healthy weight Reduce the proportion of adults who are obese Reduce the proportion of children who are considered obese Percent inappropriate weight gain in youth and adults Reduce iron deficiency among young children and females of childbearing age Reduce iron deficiency among pregnant females 2020 Iron deficiency Eating Well in
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