Nutrition: Science and Applications PDF

NUTRITION: Science and Applications Smolin, Grosvenor, Gurfinkel Third Canadian Edition Chapter 1 NUTRITION: Food for Health Copyright ©2020 John Wiley & Sons, Inc. A note about language Overweight, obese Male, female Sex, gender Trans, cis What...

NUTRITION: Science and Applications Smolin, Grosvenor, Gurfinkel Third Canadian Edition Chapter 1 NUTRITION: Food for Health Copyright ©2020 John Wiley & Sons, Inc. A note about language Overweight, obese Male, female Sex, gender Trans, cis What else? ©2020 John Wiley & Sons, Inc. All rights reserved. 2  What is Nutrition? A science that studies the interactions between living organisms and the food they consume Nutrients: Chemical substances in foods Essential vs. non-essential nutrients 3 Characteristics of the Canadian Diet Figure 1.2 Copyright ©2020 John Wiley & Sons, Inc. 4 The Modern Canadian Food Supply Time obtaining food ingredients and preparing meals. Today… Copyright ©2020 John Wiley & Sons, Inc. 5 Your Choice: Convenience Has Its Costs Financial costs and kilocalorie costs Home food preparation vs. “eating on the run” Examples: Morning coffee and muffin Home: 8-oz coffee (with whole milk and sugar) and English muffin with butter = $0.50, 200 kilocalories “On the run”: 16-oz mocha and bran muffin = $5.00, 850 kilocalories Copyright ©2020 John Wiley & Sons, Inc. 6 Leading Causes of Death Figure 1.3 Copyright ©2020 John Wiley & Sons, Inc. 7  Categorizing Nutrients 6 Classes of nutrients Organic vs. Inorganic Organic nutrients contain carbon Carbohydrates Lipids Proteins Vitamins Inorganic nutrients do not contain carbon Water (H2O) Minerals Macro vs Micronutrients 8 Grosvenor, Smolin & Bedoya, (2014) Composition of the Human Body Figure 1.6 Copyright ©2020 John Wiley & Sons, Inc. 9  Carbohydrates (CHO) Simple CHO: Complex CHO Table sugar, fruits, milk Starches in grain products Vegetables Fibre Does not provide energy 10 Grosvenor, Smolin & Bedoya, (2014)  Lipids or Fats and Oils 11 Grosvenor, Smolin & Bedoya, (2014)  Proteins 12 Grosvenor, Smolin & Bedoya, (2014)  Water Makes up most of the human body Required in large amounts per day Does not provide kCals Many functions 13 Grosvenor, Smolin & Bedoya, (2014)  Micronutrients Micro = Small Do not provide energy but are still important Vitamins Minerals Fat soluble Major minerals Water soluble Trace elements ©2020 John Wiley & Sons, Inc. All rights reserved. 1414  Food = Fuel Energy The capacity to do work Kilocalorie (kCal) The amount of heat needed to ↑ 1 kg of water by 1ºC 1 kcal = 1 Calorie 1000 calories = 1 Calorie A unit of measurement used to quantify the amount of energy in food that can be supplied to the body 15 Accessed January, 2016. From: http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/cons/index-eng.php  Macronutrients Provide Energy 4.185 Kj = 1 Kcal 16 Grosvenor, Smolin & Bedoya, (2014) Calculating Energy Content of Foods ◼ Macronutrient breakdown: ❑ Fat – 8 grams x 9 kCal /gram = 72 kCal ❑ Protein – 20 grams x 4 kCal/gram = 80 kCal ❑ Carbohydrate – 30 grams x 4 kCal/gram = 120 kCal ◼ What is the total caloric content of the bar? 272 kCal 17 Functions of Nutrients: Providing Energy macronutrients and micronutrients working together = health Biochemical reactions release energy - macros maintain body functions and fuel physical work. energy > need, body weight increase. Copyright ©2020 John Wiley & Sons, Inc. 18 Functions of Nutrients: Forming Structures water, fat, and protein. form and maintain the shape and structure. Proteins, ligaments, tendons, bones lipids and proteins membranes of cells. Copyright ©2020 John Wiley & Sons, Inc. 19 Functions of Nutrients: Regulating Body Processes reactions =metabolism. regulation of metabolism =homeostasis. Each nutrient plays different role speed up or slow down Copyright ©2020 John Wiley & Sons, Inc. 20 Functions of Nutrients Summary TABLE 1.2 Examples of Nutrient Functions in the Body Function Nutrient Example Energy Carbohydrate Glucose is a carbohydrate that provides energy to body cells. Lipid Fat is the most plentiful source of stored fuel in the body. Protein Protein consumed in excess of protein needs will be used for energy. Structure Lipid Lipids are the principal component of the membranes that surround each cell. Protein Protein in connective tissue holds bones together and holds muscles to bones. Protein in muscles defines their shape. Minerals Calcium and phosphorus are minerals that harden teeth and bones. Regulation Lipid Estrogen is a lipid hormone that helps regulate the female reproductive cycle. Protein Leptin is a protein that helps regulate the size of body fat stores. Carbohydrate Sugar chains attached to proteins circulating in the blood signal whether the protein should remain in the blood or be removed by the liver. Water Water in sweat helps cool the body to regulate body temperature. Vitamins B vitamins regulate the use of macronutrients for energy. Minerals Sodium is a mineral that helps regulate blood volume. Copyright ©2020 John Wiley & Sons, Inc. 21  Malnutrition VS. Undernutrition Overnutrition 22 Grosvenor, Smolin & Bedoya, (2014) Diet and Genes Figure 1.8 Copyright ©2020 John Wiley & Sons, Inc. 23  Food Choices Influenced by many factors Availability Cultural and personal background 24 Accessed August 25, 2018 from: https://megevans.com/2015/10/15/cookie-nurturing-thursday/ Food Availability Food availability depends on: Geography Transportation and mobility Available income Food storage and preparation equipment Health status Copyright ©2020 John Wiley & Sons, Inc. 25 Cultural and Personal Background Religious dietary laws Cultural menu preferences Social acceptability Personal preference Psychological and emotional factors Health concerns Media Copyright ©2020 John Wiley & Sons, Inc. 26 Nutrient Density a measure of the nutrient a food provides compared to its energy content. Broccoli vs fries Look at: Overall calories per serving Nutrient amounts in that serving Copyright ©2020 John Wiley & Sons, Inc. 27 Nutrient Density Figure 1.13 Copyright ©2020 John Wiley & Sons, Inc. 28 Boost: Eat a Variety of Foods No one food perfect. Still learning about nutrients and compounds interactions between foods Copyright ©2020 John Wiley & Sons, Inc. 29 Boost: Balance Your Choices Whole grains Vegetables and fruit Vitamins and minerals Protein, carbohydrates, fat, water Energy balance Copyright ©2020 John Wiley & Sons, Inc. 30 Understanding Science Helps Us Understand Nutrition Nutrition is a science. Understand the relationship between nutrition and health. Make wise nutrition decisions. Scientific method Copyright ©2020 John Wiley & Sons, Inc. 31 Steps in the Scientific Method Figure 1.16 Copyright ©2020 John Wiley & Sons, Inc. 32 What Makes a Good Experiment? A well-conducted experiment requires: o Quantifiable data o Appropriate experimental population o Appropriate sample size o Suitable study duration Copyright ©2020 John Wiley & Sons, Inc. 33 Types of Nutrition Research Studies Treatment group Single-blind Control group Double-blind. Placebos Prospective cohort study Randomization Depletion-repletion study Peer review system Balance study ©2020 John Wiley & Sons, Inc. All rights reserved. 34 Types of Nutrition Research Studies Observational studies: epidemiology, the study of diet, health and disease patterns, and correlation. Correlation (association) studies do not provide causation. Correlation can be direct (positive) or inverse (negative). Copyright ©2020 John Wiley & Sons, Inc. 35 Critical Thinking: Doing Nutrition Research Nutrition research depends on prospective cohort studies and randomized controlled trials for evidence. Consistent results between different study types strengthens the evidence for a specific hypothesis. No proof: when it comes to science, proving anything is an impossibility. https://www.forbes.com/sites/startswithabang/2017/11/22/scientific-proof-is-a- myth/?sh=6d4f61672fb1 Copyright ©2020 John Wiley & Sons, Inc. 36 Assessing Nutrition Research Information Peer-reviewed publication Abstract: summary of the paper. Introduction: purpose of the experiment and summary of existing knowledge. Materials and Methods: type of experiment, population used, duration of study, biomarkers measured, statistical analyses. Copyright ©2020 John Wiley & Sons, Inc. 37 Assessing Nutrition Research Information Peer-reviewed publication Results Discussion and conclusion: interpretation of results Bibliography Copyright ©2020 John Wiley & Sons, Inc. 38 Accessing Nutrition Research Information Figure 1.23 Copyright ©2020 John Wiley & Sons, Inc. 39 Table 1.6: Ask These Questions BEFORE You Believe it Does the claim presented make sense? Where did the information come from? Was the information based on well-designed experiments? Were the experimental results interpreted accurately? Who stands to benefit? Has it stood the test of time? Does it pose a risk? Copyright ©2020 John Wiley & Sons, Inc. 40  Is it based on one study? Is the study public or secret? Are the claims in line with other products and research that’s similar? Is it too good to be true? Does it promise a quick fix? Are the claims based evidence or anecdotal information? Copyright ©2020 John Wiley & Sons, Inc. 41