Nutrition Food Choices and Health Ch 1 Thursday October 1 2015 8 01 AM What drives food choices Flavor texture and appearance are the most important factors determining our food choices Early influencesthat expose us to various people places and events have a continuing impact on our food choices Routines and habits are tied to some food choices Food habits food availability and convenience strongly influence choices Advertisingis a major media tool for capturing the food interest of the consumer Fast food chains spent 4 6 billion on advertising in 2012 in the US Restaurant food is often calorie dense in large portions and of poorer nutritional quality compared to foods made at home Economics play a role in our food choices A 2012 Food and Health Survey indicates that after taste cost is now the number two reason why people choose the food they do Time and Convenience have become significant influences affecting food choices and stem from a lifestyle that limits the amount of time spent in food preparation Nutritiondirects people s food purchases Those who tend to make health related food choices are health oriented and have active lifestyles too Influences on Eating Hunger Physiological internal need to eat Appetite Psychological external desire to eat Satiety Status in which no desire to eat satisfied 1 2 How is Nutrition Connected to Good Health Nutritionis 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 Why study Nutrition Nutrition is a lifestyle factor key to maintaining optimal health Obesity is considered the second leading cause of preventable death in the US Poor diet and sedentary lifestyle are risk factors for chronic diseases Nutrition Terms It includes the processes by which the humans ingest digest absorb transport and excrete food substances Why study Nutrition Nutrition is a lifestyle factor key to maintaining optimal health Obesity is considered the second leading cause of preventable death in the US Poor diet and sedentary lifestyle are risk factors for chronic diseases Cancer Condition characterized by uncontrolled growth of abnormal cells Cardiovascular heart 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 A condition characterized by excess body fat Risk Factor term used when discussing the factors contributing to the development of a disease e g heredity lifestyle choices such as smoking or nutritional habits If Achieving Optimal Nutritional Status Was a Test Most Americans Would Fail 1 3 What Are the Classes and Sources of Nutrients Nutrients Come from Food Chemicals found in foods that facilitate Provide calories e g Macronutrients For growth development and maintenance e g calcium Regulate body processes Nutrients both macro and micro nutrients are vital for growth and maintenance Essential Vs Non Essential Nutrients Essential Nutrients Nutrients that can t be made by humans Omission leads to decline deficiency disease Regain normal function when restored to the diet E g Vitamin C certain amino acids and minerals Non Essential Nutrients Nutrients that can be made by humans in sufficient quantities E g glucose and cholesterol Or those not made by the body not required for life but have health promoting benefits Phytochemicals and zoochemicals Six Classes of Nutrients Classes of Nutrients Carbohydrates Lipids Proteins Vitamins Minerals Water Carbohydrates Lipids Proteins Vitamins Minerals Water Classes of Nutrients Macronutrients Required in large quantities grams Energy in the form of kcal except water Carbohydrates Proteins Fats and Water Micronutrients Required in small quantities g to mg Provides no energy but supports energy production and or body structures Energy Yielding Macronutrients Carbohydrates 4kcal g Major Source of calories 50 Simple Sugars Monosaccharides and disaccharides Complex Carbohydrates Glycogen starch and fiber Note Fiber is not a major source of calories Lipids 9 kcal g 30 Most dense source of calories Animal fats solid at room temperature Plant oils liquid at room temperature Triglyceride most abundant Essential fatty acids Protein 4 kcal g 20 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 Alcohol Are Also Macronutrients Water No energy Numerous vital functions in the body Majority of our body weight Found in foods and beverages Some produced during metabolism Recommended intake 9 13 cups day Alcohol Non essential but 7kcal g 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 Micronutrients Vitamins Minerals Inorganic substances that do not contain carbon atoms 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 Numerous functions in the body Not destroyed during cooking Major and trace minerals Produce no calories energy Minerals Energy Nutrients Kilocalorie kcal unit of energy used for foods nutrients Aka calorie technically incorrect Calorie is synonymous with kcal 1000 cal 1 kcal 1 Cal Amount of heat required to increase the temperature of 1 kg of water by 1 degree Celsius Percentages Percent a part of the total when the total represents 100 parts An example If you earn 80 on your first nutrition exam you will have answered the equivalent of 80 out of 100 questions correctly Food Labels may be changing in the future to reflect realistic portion sizes
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