Nutrition in Health and Illness - 1st Lecture - Introduction

Aim of the course  The course offers the principle knowledge about food sources for human nutrition. In addition to the main nutrients needed for human health. Special roles of some nutrients in protection, disease prevention and immune system. Nutrients requirements at different ages of lif...

Aim of the course  The course offers the principle knowledge about food sources for human nutrition. In addition to the main nutrients needed for human health. Special roles of some nutrients in protection, disease prevention and immune system. Nutrients requirements at different ages of life span. As well as water balance and its functions, dietary fibers and its functions will be studied. It will help students to build the basic knowledge and skills for Nutrition  List of topic No. of hours No of lectures Tutorial/Practical Terminology in nutrition 2hrs 1 …… Balanced diets and its composition 2hrs 1 …….. Carbohydrates, sources and functions. 2hrs 1 Protein, sources and functions Fats and oils, sources and functions 2hrs 1 Minerals 2hrs 1 Fat Soluble Vitamins +first exam 2hrs 1 Major Minerals 2hrs 1 Trace Minerals 2hrs 1 Introduction to water function 2hrs 1 Water functions and distribution Nutritional Assessment. 2hrs 1 Diet of some diseases : Underweight 4hrs 2 ,obesity and diabetes *second exam Energy balance 4hrs 2 -------- Nutrients requirements during life span Nutrients requirements during childhood. Weight Management 2hrs 1 Total No. of hours 30 hrs 15 lectures ×2 hrs. = 30 hrs. --------- Assessment Schedule and Weighting of Assessments  Final term exam at 15th week 60 60%  First written exam at the end of 6th Week 15 15%  Second written exam at the end of 12th week 15 15%  Semester work as Assignment 10 10% Total 100 100%  Introduction:  Simply put, food is the plants and animals that we eat, and nutrition is how food affects the health of the body. According to the Academy of Nutrition and Dietetics, “Food is essential— it provides vital nutrients for survival, and helps the body function and stay healthy.  Food is comprised of macronutrients including protein, carbohydrate and fat that not only offer calories to fuel the body and give it energy but play specific roles in maintaining health.  Food also supplies micronutrients (vitamins and minerals) and phytochemicals that don’t provide calories but serve a variety of critical functions to ensure the body operates optimally. (Phytochemicals are compounds found in plants that give them their smell, taste, and color.  The study of nutrition goes beyond just a discussion of food and the nutrients needed by the body. It includes how those nutrients are digested, absorbed, and used by the cells of the body.  It examines how food provides energy for daily activities and how our food intake and choices impact body weight and risk for chronic diseases such as heart disease and type 2 diabetes. It also provides insight on behavioral, social, and environmental factors that influence what, how, when, and why we eat.  Thus, nutrition is an important part of the overall discussion of health and wellness as well as management of illness. Definitions: What is food?  Food are products that derived from plants or animals or any Substance which is taken into the body to a:) Build up the tissues and keep them in repair. b:) Provide energy in the form of heat for warmth and strength for work. c: Protect the body from disease. What is Food Science?  Is the study of the production, processing, preparation, evaluation and utilization of food. Nutrition:  Is the process by which living organism assimilates food and uses it for growth and replacement of tissues. Or Nutrition is the science of foods, nutrients and other substances they contain their actions within the body (including ingestion, digestion, absorption, transport, metabolism and excretion). Nutrients:  Is the chemical substances obtained from foods used in the body to provide energy, regulating agents to support growth, maintenance, repair of body's tissues and may also reduce the risks of some diseases. Nutrients have major functions:  providing energy for body processes and movement,  regulating agents to support growth,  maintenance, repair of body's tissues and  reduce the risks of some diseases. 10 Nutrition science:  Are the study of nutrients and other substances in foods and the body's handling of them. Nutritional requirements:  Are the amounts of nutrient which are needed for covering the human needs to be healthy. Nutritional status:  Is an individual condition of health in relation to digestion and absorption of nutrients. Nutritional care:  Is the application of the science of nutrition in nourishing the body.  What is diet?: Diet is the sum of food consumed by a person.  Adequate diet: Is a diet providing all the needed nutrients in the right total amounts.  Dietetics: is the health profession responsible for the application of nutrition science to promote human health and treat disease  Junk food: refers to foods that are harmful to the body. Calories: A calorie is a unit of heat energy. The energy released from carbohydrates, proteins and fats can be measured in calories.  Small calorie is the amount of heat required to raise the temperature of 1 g of water 1 degree C.  A large calorie (Calorie, kilocalorie [kcal]) is the amount of heat required to raise the temperature of 1 kg of water1degree C and is the unit used in nutrition Empty-calories foods:  is a popular term used to denote foods contribute energy (from sugars, fat or both) but lack in protein, vitamins and minerals such as potato chips and candies. Metabolism:  Metabolism refers to all cellular chemical reactions that make it possible for body cells to continue living.  Metabolic rate : is the rate of heat liberated during chemical reactions  The basal metabolic rate (BMR) : is the rate at which the body metabolizes food to maintain the energy requirements of a person who is awake and at rest  A person's energy requirements beyond the BMR are influenced by many factors, e.g., age, body size, activity, body temperature, environmental temperature, growth, sex, and emotional state.  When energy requirements are completely met by calories taken in as food, people maintain their activity level without weight change.  When caloric intake exceeds energy needs, the person gains weight.  When caloric intake fails to meet energy requirements, the person burns body fat and muscle for energy and loses weight.  Energy requirements vary from day to day. Illness often increases energy requirements because of increased metabolic rate and stress. 14  Some of the variables affecting an individual's caloric needs  Age and Growth During periods of growth, the body uses more energy. Rapid growth during the first 2 years of life, adolescence, and pregnancy increase the need for calories, for example, an active adolescent body may need 3600 kcal, whereas a 70- year-old woman may require only 1800 kcal or less.  Gender Men usually have higher basal metabolic rates than women, a fact largely explained by the greater proportion of muscle in men's bodies. Pregnant women also have higher basal metabolic rates.  Climate Climate affects heat production- People in cold climates have a higher (about 20%, on average) metabolic rate than people in hot climates.  Sleep People need less energy during sleep, when the muscles are relaxed and physiologic processes are slowed. The metabolic rate drops about 10% to 15% during sleep.  Activity: Muscular activity affects metabolic rate more than any other factor; the more strenuous the activity, the greater the stimulation. Mental activity, which requires only about 4 kcal per hour, provides very little Stimulation