NUTR 301 Nutrition Through Life PDF - Principles and Guidelines

Introduction to NUTR 301 NUTR 301 Nutrition Through Life Course Content: Analysis of nutrition with emphasis on human biological needs through stages of the life cycle with regards to biochemical, physiological, and anthropometric aspects of nutrition. Course Objectives and Outcomes: Upon...

Introduction to NUTR 301 NUTR 301 Nutrition Through Life Course Content: Analysis of nutrition with emphasis on human biological needs through stages of the life cycle with regards to biochemical, physiological, and anthropometric aspects of nutrition. Course Objectives and Outcomes: Upon completion of the course students will be able to 1. Describe the basis for changing nutritional needs through the life cycle. 2. Identify nutritional and dietary factors that influence growth, development, maintenance of health, and development of chronic disease over the life span. 3. Read and evaluate peer-reviewed journal articles, using information from what you learned. 4. Solve nutrition problems and provide recommendations about nutrition and diet for individuals and groups through the life cycle.  Required Materials Nutrition Through the Life Cycle, 8th edition Judith Brown and others eBook available Introduction to NUTR 301 Class Assignments 2 Exams worth 50 points each 100 points 1 Comprehensive final exam 100 points 2 Case Studies worth 50 points each 100 points Total points possible 300 points Grading assessment based on: A: 270-300 points B: 240-269 points C: 210-239 points D: 180-209 points F: 0-179 points Introduction to NUTR 301 Other class information and expectations Exams are offered in Canvas only. You must be present in the classroom to take the exam or have alternative arrangements made prior to the exam. Case studies completed in Canvas. Assigned readings throughout the semester and for class discussion. Information will be on the exams. Participation in class discussions is expected Questions? Chapter 1 Nutrition Basics Chapter 1 Learning Objectives Distinguish between essential and nonessential nutrients Identify the components of the Dietary Reference Intakes List the types of carbohydrates Identify the recommended intakes for carbohydrates, protein and fats. Describe the roles of the nutrients discussed in class. Name the essential fatty acids. Discuss the consequences of under- and overnutrition. Describe how nutrients absorption is regulated by the body. List individuals at risk for undernutrition. Identify chronic conditions that be due to improper diet/lifestyle. List the ABCDs of nutrition assessment. Describe the recommendations of the 2020-2025 Dietary Guidelines for Americans Chapter 1 Learning Objectives Definitions: Food security Food insecurity Nutrients Phytochemicals Primary malnutrition Secondary malnutrition Nutrigenomics Dietary Guidelines for Americans MyPlate Ice Breaker We need enough food to live and the right assortment of foods for optimal health. What are the different reasons people eat the way and amounts they consume? Principles of the Science of Nutrition Principles of the Science of Nutrition Principal #1: Food is a basic need of humans Food security: Access at all times to sufficient supply of safe, nutritious foods Food insecurity: Limited or uncertain availability of safe, nutritious foods In 2020, about 11% of households in the United States were food insecure, which has gone up since (21% of Black households) About 16% of households in Canada are food insecure (31% of Indigenous peoples). Principles of the Science of Nutrition Principles of the Science of Nutrition Maslow’s Hierarchy of Needs Principles of the Science of Nutrition Principles of the Science of Nutrition Principle #2: Foods provide energy (calories), nutrients, and other substances needed for growth & health Calorie: measure of the amount of energy transferred from food to the body Nutrients: chemical substances in food that are used by the body (can be essential or non- essential) Nutrients Essential Nutrients Nonessential Nutrients  Dietary Intake Standards Dietary Reference Intakes (DRIs) General term Nutrient intake standards for healthy people based on age/life stage, sex Estimated Average Requirements (EARs) Estimated values to meet requirements of half of the healthy individuals in a group Used to assess adequacy of intakes of population groups Recommended Dietary Allowances (RDAs) Levels of essential nutrients Adequate for most healthy people Decrease risk of certain chronic diseases Dietary Intake Standards Adequate Intakes (AIs) “Tentative” RDAs Based on less conclusive scientific information Tolerable Upper Intake Levels (ULs) Upper limits of nutrients compatible with health Limits that should not be exceeded  Food Labels Daily Values (DV) Scientific standards for daily intakes of nutrients from the diet DV for nutrition labeling based on 2000-calorie intake per day for adults and children age 4 and above Mandatory Components of the Nutrition Label Food Component Daily Value (DV) Total fat 78 grams Saturated fat 20 grams Cholesterol 300 micrograms Sodium 275 milligrams Total carbohydrate 275 grams Dietary fiber 28 grams Protein 50 grans Vitamin D 20 micrograms Calcium 1300 milligrams Iron 18 grams  Food Labels Nutrition Labeling and Education Act Key elements Dietary supplement labeling Herbal remedies Food package labels must Also meet specific criteria ‘No trans fat’ or ‘trans fat-free” must have less than 0.5gm Source:www.fda.gov/downloads/Food/GuidanceRegulation/Gui danceDocumentsRegulatoryInformation/LabelingNutrition/.pdf trans fat ‘Low sodium’ must contain less than 140mg sodium per serving Carbohydrates Glycemic index Extent to which carbohydrate-containing foods increase blood glucose levels Scale is 0-100 and based on glucose (GI = 100) High glycemic index foods raise blood glucose levels more Carbohydrates Simple sugars Monosaccharides: glucose, fructose, galactose Disaccharides: sucrose, maltose, lactose Complex carbohydrates (i.e., polysaccharides) Starches: plant form Glycogen: animal form Most types of fiber Alcohol sugars Alcohol (ethanol) Carbohydrates Recommended intake level Carbohydrates: 45-65 percent of calories (AMDR) Added sugar: no more than 10 percent or less of calories (DGA) Fiber: 14g/1000 kcal Females: 21-25 grams fiber a day Males: 30-38 grams fiber a day Carbohydrate food sources Widely distributed in plant foods Milk is only important animal source (lactose) AMDR: Acceptable macronutrient distribution range Protein Amino acids: “building blocks” of proteins Essential amino acids: body cannot make these, so they must be provided in the diet Nonessential: body can make these Protein quality: high-quality proteins provide all essential amino acids Examples: milk, cheese, meat, eggs, etc. Recommended protein intake 10-35 percent of total energy intake Food sources of protein found in variety of foods Examples of Protein Food Sources From Table 1.6 Food sources of protein Portion Size Grams of Protein Portion Size Grams of Protein Meats Dairy Products Beef, lean 3 oz 26 Yogurt, low fat 1 cup 13 Tuna, in water 3 oz 24 Milk, skim 1 cup 9 Hamburger, lean 3 oz 24 Milk, whole 1 cup 8 Chicken, no skin 3 oz 24 Swiss cheese 1 oz 8 Lamb 3 oz 22 Cheddar cheese 1 oz 7 Pork chop, lean 3 oz 20 Grain Products Haddock, broiled 3 oz 19 Oatmeal, cooked ½ cup 4 Egg 1 med 6 Pasta, cooked ½ cup 4 Dairy Products Bread 1 slice 2 Cottage cheese, low ½ cup 14 Rice, white or brown ½ cup 2 fat © 2020 Cengage. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Protein Deficiencies Rare in economically developed countries Leads to loss of muscle tissue, growth failure, weakness, reduced resistance to disease, and kidney and heart problems Kwashiorkor: severe protein-energy malnutrition in young children Protein intake and quality in children impacts adult height Increase protein -> increased height for girls Increased protein above RDA -> reduced height in boys Lower protein quality -> shorter stature in both sexes (thought to contribute to shorter statue in Asia and Middle East) Fats (Lipids) Fats Fats: solid at room temperature (i.e. more saturated) Oils: liquid at room temperature (i.e. more unsaturated) Triglycerides Three fatty acids attached to glycerol Saturated and Unsaturated Fats Saturated fatty acid No double bonds between carbons Unsaturated fatty acid Monounsaturated: one double bond Polyunsaturated: two or more double bonds Hydrogenation and trans fats Hydrogenation: adds hydrogen to unsaturated fatty acids Changes structure of fatty acid from cis structure to trans form Mono- and poly-unsaturated fat Essential Fatty Acids Essential fatty acids Linoleic acid: parent of omega-6 family Alpha-linolenic acid: parent of omega-3 family Most adults do not consume adequate levels of omega-3 fatty acids Fish and human milk the direct source of EPA and DHA (omega-3 members) EPA: eicosapentaenoic acid DHA: docosahexaenoic acid Omega-3 vs Omega-6 Omega-3 vs Omega-6 Cholesterol Dietary cholesterol Fat-like, clear liquid found in animal products Not an essential nutrient Precursor of estrogen, testosterone, and vitamin D Leading sources: egg yolks, meat, milk and milk products, and fats such as butter Blood cholesterol levels mostly determined by dietary fats and carbohydrates, not dietary cholesterol Recommended Daily Intake of Fats 20 to 35% of total calories with less than 10% from saturated fats Average intake of fat among adults in the United States is 33% Emphasis on food sources of unsaturated fats Intake of trans fats should be as low as possible Vitamins Needed for specific functions in the body Vitamins based on solubility Recommended intake based on DRIs From Table 1.8 Vitamin solubility Water-Soluble Vitamins Fat-Soluble Vitamins B-complex vitamins Vitamin A (retinol, beta-carotene) Thiamin (B1) Vitamin D (1, 25 dihydroxy-cholecalciferol) Riboflavin (B2) Vitamin E (alpha-tocopherol) Niacin (B3) Vitamin B6 Vitamin K Folate Vitamin B12 Biotin Pantothenic acid Choline Vitamin C (ascorbic acid) Phytochemicals Chemical substances from plants Some affect body processes in humans that may benefit health such as antioxidants Many are pigments Also called phytonutrients Can also be toxic in large doses, eg solanine in green sections of potatoes and reduce nerve transmission Sources of Phytochemicals Minerals Consist of single atoms and carry a charge in solution Functions include: structure, fluid balance, muscle contraction, nerve response Have RDA and UL There are 15 essential minerals Water Adults are about 60-70 percent water People need enough water to replace daily losses Recommended intakes 15-16 cups for males 11 cups for females 75 percent from fluids 25 percent from foods Dietary sources Tap/bottled water and nonalcoholic beverages Alcoholic beverages increase water loss Water US guidelines 2.7 liters for females 3.7 liters for males European guidelines 2.0 liters for females 2.5 liters for males Principles of the Science of Nutrition Principle #3: Health problems related to nutrition originate within cells Nutrient functions at the cellular level Normal cell health and functions are maintained when a nutritional and environmental utopia exists within and around cells State of optimal cellular nutrient conditions supports homeostasis Principles of the Science of Nutrition Principle #4: Poor nutrition can result from both inadequate and excessive levels of nutrient intake Prolonged inadequate intake results in obvious deficiency conditions especially during times of growth and development Excessive intake of nutrients (usually by supplements): Mild to severe toxicities Chronic disease (energy) Principles of the Science of Nutrition Vitamin Toxicity Symptoms Nutrient Deficiencies Usually Occur in Multiples “Ripple effect” Dietary changes introduced to improve the intake of one nutrient affect the intake level of other nutrients Principles of the Science of Nutrition Principle #5: Humans have adaptive mechanisms for managing fluctuations in food and nutrient intake Nutrient storage: calcium, Iron, Vit A, B12… Regulation in production cholesterol Regulation of absorption: iron and hepcidin calcium and parathyroid hormone/vitamin D Regulation of appetite: leptin for satiety ghrelin for hunger Principles of the Science of Nutrition Principle #6: Malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these causes Primary malnutrition: dietary in origin Secondary malnutrition: precipitated by a disease state, surgical procedure, or medication Impacts appetite, nutrient losses and utilization Malnutrition = poor nutrition Cellular imbalance in the supply and demand of body and can result from inadequate or excessive energy or nutrient within cells Nutrient Functions at the Cellular Level Nutrigenomics: Study of nutrient-gene interactions and effects of these interactions on health Also called nutritional genomics Genes code for enzymes and protein synthesis that affect body functioning Affect the body functions in huge ways Interaction of genetic and environmental factors, including nutrition Nutrient-Gene Interactions Consumption of high glycemic index carbohydrates appears to increase the risk of type 2 diabetes in some people High alcohol intake during pregnancy sharply increases the risk of fetal alcohol syndrome in some women Regular consumption of green tea reduces the risk of prostate cancer in some males PKU? Principles of the Science of Nutrition Principle #7: Some groups of people are at higher risk of becoming inadequately nourished than others Those at greatest risk include: Pregnant or breastfeeding women Infants and children People who are ill Frail elderly persons Principles of the Science of Nutrition Principle #8: Poor nutrition can influence the development of certain chronic diseases Shared dietary risk factors: Diabetes Heart disease Hypertension Dyslipidemia Cancer Principles of the Science of Nutrition Major causes of death are slow-developing lifestyle- related chronic diseases 52% of adults have one of 10 chronic conditions diagnosed within the last 12 months 27% have 2 or more chronic conditions 25% have at least one chronic condition Many chronic diseases have inflammation and oxidative stress (oxidative molecules) in common Principles of the Science of Nutrition Principle #9: Adequacy, variety, and balance are key characteristics of a healthy diet Healthy dietary patterns MyPlate Mediterranean-style dietary patterns Energy and nutrient density “Empty-calorie” foods MyPlate MyPlate.gov Educational tools for consumers Recommendations to promote health and reduce disease risk Changing Recommendations 1943 1992 2011 Enriched vs Fortified Principles of the Science of Nutrition Principle #10: There are no “good” or “bad” foods All foods can fit into a healthful diet as long as: Nutrient needs are met Calorie intake maintains healthy body weight The Fundamentals: Overview Poor nutrition status can result from inadequate or excessive levels of nutrition and can lead to chronic disease. Energy and nutrient needs vary. There are many key components of healthy eating, including adequacy, balance, variety, and moderation. Early in life, nutrition is for growth and development; later in life, for maintenance and repair. The Life-Course Approach to Nutrition and Health Meeting nutritional needs across the life cycle Healthy individuals require the same nutrients throughout life; amounts change Dietary considerations based on ethnicity People immigrating to the United States and other countries preserve dietary traditions and integrate cross-cultural adaptations Dietary considerations based on religion Diets may be defined by cultures and religions Nutrition Assessment Multiple indicators of nutrition health, risk of disease, and nutrition status via nutrition assessment ABCDs of nutrition assessment Anthropometric measures Body size and shape Use of standard techniques Biochemical tests Nutrient and enzyme levels Gene characteristics Other biological markers Clinical observations Dietary intake Need to consider all data collected with health status Activity Complete a 24-hour dietary recall on what you ate yesterday or the day before. List the number of servings of fruit, vegetables, grains, dairy, and protein you consumed, using MyPlate.gov as a reference. Don’t forget to include fluids and water! Also identify foods high in sugar and sodium. Nutrition Assessment Outcomes of nutrition assessment Need to consider all data collected (anthropometric measures, biochemical tests, clinical exams, and dietary evaluations) Give a complete picture of an individual’s nutritional health May lead to recommendations for diet changes as necessary Nutrition Assessment Monitoring the nation’s nutritional health through surveillance and studies From Table 1.18: U.S. national nutrition monitoring systems Survey Purpose 1. National Health and Assesses dietary intake, health, and nutritional status in a Nutrition Examination sample of adults and children in the United States on a Survey (NHANES) continual basis 2. Nationwide Food Performs regular surveys of food and nutrient intake and Consumption Survey understanding of diet and health relationships among (NFCS) national sample of individuals in the united States 3. Total Diet Study Ongoing studies that determine the levels of various (sometimes called pesticide residues, contaminants, and nutrients in foods Market Basket (Study) and diets The Dietary Guidelines for Americans 2020-2025 Science-based advice suggesting how nutrition and physical activity can help promote health across the life span Released jointly by the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) Recommendations that experts determined to be the best nutrition advice for American New guidelines addressed lifespan of nutrition The Dietary Guidelines for Americans 2020-2025 General recommendations include: First edition to provide guidance on healthy eating patterns across lifespan, from birth to adulthood, and including women to are preganat or lactating Food/beverages nutrient density with consideration to culture, personal preferences, and budget Foods to limit Added sugars Saturated fats Sodium Alcohol https://www.dietaryguidelines.gov/ The Dietary Guidelines for Americans 2020-2025 General recommendations include: Adequacy: Food eaten provides all essential nutrients, fiber, and energy in amounts sufficient to support growth and maintain health Balance and moderation: Consume enough but not too much from all the different food groups Variety: Include a lot of different foods in the diet Available on Canvas https://www.dietaryguidelines.gov/ Physical Activity Guidelines Complement the Dietary Guidelines for Americans Provide science-based guidance to help Americans ages 6 and older improve their health through physical activity Key guidelines for: Children and adolescents Adults Older adults https://odphp.health.gov/moveyourway Public Food and Nutrition Programs More than one in three Americans participated in at least one of the USDA’s 15 food assistance programs in 2020 Federal, state, and local programs are available (Table 1.20) Program Activity Care and Adult Care Food Program Reimburses child and adult care organizations in low-income areas for (CACFP) provision of nutritious foods Summer Food Service Program Provides foods to children in low-income areas in summer School Breakfast and Lunch Provide free breakfasts and reduced or no cost lunches to children Programs from families who cannot afford to buy them SNAP (Food Stamp Program) Subsidizes food purchases of low-income families/individuals WIC Serves low-income pregnant, and breastfeeding women and children up to 5 years of age. Participants must have a nutritional risk factor to qualify. Provides supplemental nutritious foods and nutrition education. Head Start Program Includes nutrition education for children and parents and supplies food for children in the program. Public Food and Nutrition Programs Public health initiatives Safe food and water, fortification of foods, fluoridated public water, nutrition education, food assistance Healthy People 2030 Health conditions Health behaviors Populations Settings and systems Social determinants of health