Introduction to Health Science

• Encompasses physical, mental, and social well-being.
• Includes medicine, nursing, public health, nutrition, and environmental health.
• Aims to promote health, prevent disease, and improve the quality of life.

Core Disciplines in Health Science

• Biology studies living organisms, including their structure, function, growth, and evolution.
• Chemistry studies matter and its properties, as well as how matter changes.
• Anatomy studies the structure of the human body.
• Physiology studies the function of the human body.
• Microbiology studies microorganisms, such as bacteria, viruses, and fungi.
• Immunology studies the immune system and its response to disease.
• Pathology studies the causes and effects of disease.
• Pharmacology studies drugs and their effects on the body.
• Epidemiology studies the distribution and determinants of health-related states or events in specified populations and applies this study to the control of health problems.
• Biostatistics applies statistical methods to biological and health-related data.

Public Health

• Focuses on the health of populations rather than individual patients.
• Includes epidemiology, biostatistics, environmental health, health policy, and health promotion.
• Aims to prevent disease and promote health through organized community efforts.

Allied Health Professions

• This comprises a wide range of healthcare professions that support medical doctors and other healthcare professionals.
• Includes physical therapy, occupational therapy, speech therapy, medical technology, and radiography.
• Provide specialized care and rehabilitation services to patients.

Current Trends in Health Science

• Precision medicine tailors medical treatment to the individual characteristics of each patient.
• Personalized nutrition involves dietary recommendations based on an individual's genetic makeup, lifestyle, and health status.
• Telehealth uses technology to deliver healthcare services remotely.

Nutrition Science

• Nutrition science studies how food and nutrients affect the human body.
• Encompasses the processes of digestion, absorption, metabolism, and excretion.
• Aims to promote health, prevent disease, and improve athletic performance through optimal nutrition.
• Macronutrients are nutrients required in large amounts, including carbohydrates, proteins, and fats.
• They function as sources of energy, structural components, and regulators of metabolic processes.
• Micronutrients are nutrients required in small amounts, including vitamins and minerals.
• Essential for various physiological functions, such as enzyme activity, immune function, and bone health.
• Carbohydrates are the primary source of energy for the body.
• Includes sugars, starches, and fiber.
• Proteins are essential for building and repairing tissues and for producing enzymes, hormones, and antibodies.
• Composed of amino acids.
• Fats are important for energy storage, insulation, and hormone production.
• Includes saturated, unsaturated, and trans fats.
• Vitamins are organic compounds that regulate various metabolic processes.
• Classified as water-soluble (B vitamins and vitamin C) or fat-soluble (vitamins A, D, E, and K).
• Minerals are inorganic elements that are essential for various physiological functions.
• Includes calcium, iron, zinc, and potassium.

Dietary Guidelines

• Sets dietary recommendations for Americans, updated every five years.
• Emphasizes a balanced diet that includes a variety of fruits, vegetables, whole grains, lean protein sources, and low-fat dairy products.
• Recommends limiting the intake of saturated and trans fats, added sugars, and sodium.
• Macronutrient Distribution Ranges (AMDR) are acceptable ranges of intake for carbohydrates, proteins, and fats.
• Carbohydrates: 45-65% of total calories.
• Proteins: 10-35% of total calories.
• Fats: 20-35% of total calories.

Reading Food Labels

• Provides information about the nutrient content of food products.
• Includes serving size, calories, macronutrients, micronutrients, and percent Daily Value (%DV).
• %DV indicates the percentage of the Daily Value for each nutrient in a serving of food.

Nutritional Deficiencies

• Can result from inadequate intake, absorption, or utilization of nutrients.
• Common deficiencies include iron deficiency anemia, vitamin D deficiency, and iodine deficiency.
• Can lead to various health problems, such as fatigue, weakness, impaired immune function, and developmental delays.

Nutrition and Disease Prevention

• Nutrition plays a critical role in preventing chronic diseases, such as heart disease, stroke, type 2 diabetes, and certain types of cancer.
• A healthy diet can help lower blood pressure, cholesterol levels, and blood sugar levels.
• It can also help maintain a healthy weight and reduce the risk of inflammation.

Importance of Hydration

• Water is essential for various physiological functions, such as regulating body temperature, transporting nutrients, and removing waste products.
• Dehydration can lead to fatigue, headache, constipation, and impaired cognitive function.
• Fluid needs vary depending on activity level, climate, and individual health status.

Factors Affecting Nutrient Needs

• Age causes nutrient needs to vary throughout the lifespan, with higher needs during periods of growth, pregnancy, and lactation.
• Sex: Men generally have higher calorie and protein needs than women.
• Activity Level: Athletes and active individuals have higher calorie and nutrient needs than sedentary individuals.
• Health status: Certain medical conditions can affect nutrient needs, such as diabetes, kidney disease, and cancer.

Role of a Registered Dietitian (RD)

• They are trained in nutrition science and dietetics.
• Provides medical nutrition therapy to patients with various medical conditions.
• Develops individualized meal plans based on a patient's needs, preferences, and medical history.
• Educates patients about healthy eating habits and lifestyle modifications.