Chapter 1 Nutrition Food Choices and Health What Drives food choices choices 1 are the most important factors determining our food 2 expose us to various people places and events have a continuing impact on our food choices 3 food habits availability and convenience 4 major media tool for capturing the food interest of the consumer 5 often calorie dense large portions poorer nutritional quality 6 after taste cost is now the number 2 reason why people choose the food they do 7 8 Influences on Eating Physiological need to eat Psychological desire to eat 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 It examines and defines the interactions between food components and the underlying manner in which they affect human It includes the processes by which the humans and excrete food substances provides the energy in the form of as well as the materials needed to build and maintain all body cells Nutrients are the substances obtained from food that are vital for and 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 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 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 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 2 3 4 condition characterized by uncontrolled growth of abnormal cells 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 a group of diseases characterized by high blood glucose condition characterized by excess body fat term used when discussing the factors contributing to the development of disease 6 Classes of Nutrients 1 2 3 4 5 6 Energy Yielding Macronutrients Carbohydrates kcal g Lipids kcal g Most source of calories Animal fats at room temp Plant oils at room temp Also called more abundant Protein kcal Made from Dietary sources can be plant and animal Most Americans consume protein Water No energy Majority of our Found in foods and beverages Some produced during metabolism Recommended intake cups day Alcohol non essential but 7 kcal major source of monosaccharides and disaccharides fruits and vegitables many simple sugars are joined together EX Fiber is not a major source of calories Structural material required for and Micronutrients Vitamins Enable reactions to occur in the body Fat soluble and Water soluble and Cooking destroys soluble more readily than soluble Contain no useable Inorganic substances that do not contain 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 cal kcal it s the amount of required to increase the temperature of 1kg of water by 1 degree Celsius Types of Experiments doctor noticing correlation in patients compare one group to another overfeeding animals compare populations show that weight loss reduces diabetes What is the current stat of the North American diet and health Estimates indicate more than of adults are currently obese Obesity having excessive amount of body fat relative to of American adults and of children are overweight obese Excess energy is problematic Robert Woods Johnson Foundation Study No state had less than obesity states have obesity levels above 30 called for a national commitment to the prevention of obesity Who assesses the North American Diet NHANES national US Department of United States Department of The Typical American Diet of kcal as proteins o 66 from animals o 10 35 kcal recommended of kcal as carbohydrates o 50 from simple sugars o 45 65 of kcal recommended 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 disability injury and death Achieve health equity eliminate disparities and improve health of Create and environments that promote good health for all Promote quality of life healthy development and healthy behaviors across all life Consume a variety of nutrient dense foods within and across the food groups especially and Limiting intake of and 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 weight Reduce the proportion of adults who are Reduce the proportion of children who are considered Percent inappropriate weight gain in youth and adults Reduce iron deficiency among and females of Reduce iron deficiency among females 2020 Iron deficiency Eating Well in College term used in the US that refers to the amount of weight gained during a student s first year in college Studies show that freshman gain an average of pounds under 10 gained 15 or more pounds Why we gain weight Lack of Snacking on Student Athletes Many students compete in sports Muscles require adequate for fuel protein for growth and repair Fat helps female athletes avoid Fluid replacement is important How to avoid the Freshman 15 Eat breakfast carbs and protein with some fat Plan ahead eat small but frequently hours Limit calories lattes and capps Stock the pantry fridge with choices Exercise regularly minx days week Key Principles of a Healthy Diet o Choose foods from ALL the food groups o 5 Food Groups Grains fruits protein vegetables dairy matching your energy intake with your energy expenditure o Eating MORE nutrient dense foods and beverages such as fruit vegetables whole grains fat free or low fat milk o Eating LESS food high in certain types of fat sugars cholesterol salt and alcohol portion sizes Goal consume a of foods by a intake of each food provide health benefits beyond those supplied by the traditional
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