Nutritional Biochemistry and Health Review

Nutritional Biochemistry

• Histone modifications include methylation (CH3) and acetylation (CH3CO).
• DNA methylation is a process affecting expression.
• Transcription and non-coding RNAs (miRNAs) are involved in gene regulation.
• Translation leads to protein synthesis.

Nutrition and Health

• There are five main food types: dairy, carbohydrates, fruit/vegetables, proteins, and sugars/fats.
• Diet composition significantly impacts overall health.
• High fat, saturated fat, and cholesterol intake, coupled with low fruit/vegetable/fiber intake, correlates with increased risks of heart disease and cancer.
• The federal government updates dietary guidelines to advise on healthy eating.
• Nutrition involves the body's intake and utilization of food.
• Adequate nutrition is vital for maintaining health.

Nutritional Goals

• Quality food intake aids in bodily function and promotes overall health.
• Adequate levels of each nutrient are essential.
• Adequate quantity intake promotes healthy body weight.
• Nutrients are substances that maintain the body, build cells/tissues, and regulate processes (like breathing).

Nutritional Status

• Nutritional status describes health in relation to food and nutrient intake, absorption, and utilization.
• It encompasses processes of nutrient intake and utilization to maintain health.

Public Health Nutrition

• Focuses on promoting health via primary prevention of nutrition-related issues.
• Important in public health contexts, epidemiology, and health promotion.
• Assessment of individuals and populations is crucial Dietary recommendations cover diverse food chains.
• Focuses on improving/maintaining nutritional health in various populations.

Nutritional Periods : Life Stages

• Nutrition is critical during infancy, pre-adolescence, adolescence, pregnancy, and lactation, and old age.
• These periods require specific nutritional needs for growth and development.

Influences of Nutrition

• Nutrition impacts health, behavior, and mood.
• Nutrients foster growth and development and regulate metabolism.
• Factors affecting nutrient needs include age, gender, activity level, climate, and health status.
• Diet is a mix of foods chosen to meet daily requirements, impacting the risk of chronic diseases.

Dietetics

• Practical application of nutritional principles to plan meals for well and sick individuals.

Adequate Nutrition

• Characterized by sufficient daily nutrient intake and physiological considerations related to digestion, absorption, metabolism, and excretion.
• Food is a composite of nutrients in varying amounts, alongside water.
• Food supports energy needs, tissue repair, growth, and overall general health.
• A balanced diet includes variety across different food groups, with a focus on carbohydrates, fruits/vegetables, protein, and minimal intake of sugars and fats.

Daily Calorie Needs

• Macronutrients (carbohydrates, fats, proteins) are measured in grams, while micronutrients (vitamins, minerals) are needed in small quantities.
• Macronutrients are energy-rich.
• Carbohydrates (CHO) oxidation yields 4 kcal/gram.
• Fat oxidation yields 9 kcal/gram.
• Protein oxidation yields 4kcal/gram.

Acceptable Macronutrient Distribution Range (AMDR)

• Guidelines for macronutrient intake (CHO, fats, protein), promoting adequate nutrients and reducing health risks.
• AMDRs for adults vary based on the required proportion of each macro-nutrient

Energy Content of Food:

• Energy content is measured in kilocalories (kcal).
• The energy content of food is assessed by combustion and oxidation of food components in a calorimeter

Additional Information

• Formulas and examples related to calculating Basal Metabolic Rate (BMR) and energy requirements are included.
• Case studies illustrate the application of nutritional principles in practical scenarios.
• The importance of consuming a balanced diet is emphasized to ensure nutritional adequacy.