Nutrition for Life Lecture 1 - Intro to Nutrition (HOSF1156) | Fall 2024

NUTRITION FOR LIFE HOSF1156 SEPT 2024 D R. TA R A Z E I TO U N Image: https://www.reddit.com/r/mississauga/comments/9oh1cv/fall_in_credit_river/  OUTLINE INTRODUCTIONS OF NUTRITION REVIEW YOU, THE COURSE AND I  YOUR PROF: TARA ZEITOUN Settler fro...

NUTRITION FOR LIFE HOSF1156 SEPT 2024 D R. TA R A Z E I TO U N Image: https://www.reddit.com/r/mississauga/comments/9oh1cv/fall_in_credit_river/  OUTLINE INTRODUCTIONS OF NUTRITION REVIEW YOU, THE COURSE AND I  YOUR PROF: TARA ZEITOUN Settler from Lebanon & Morocco Mother, wife, sister, daughter, friend, neighbor… teacher  TZ’S EDUC ATIONAL TRAJECTORY Culinary Nutrition Diploma from George Brown College BSc(H) Human Nutrition from London Metropolitan University PhD Nutritional Science and Women’s Health from the University of Toronto Teaching you! J  YOU ! What food did you eat as a child that still has an influence on you today? Meaning you still eat it, it inspires you, it’s a comfort food…  ASSIGNMENTS Evaluation Date % In class assignment: Pediatric nutrition case study September 30th 15% Midterm Test Multiple choice (and short answer) October 28-30 20% Assignment 2 Nutrition Education Campaign November 11 20% Community Nutrition Presenting a view of the real world by November 25 & 20% Presentation volunteering one day at a community December 2 program Final Test Multiple choice (and short answer) December 9-11 25%  CLASS SCHEDULE Week & Date Content 1: September 2 NO CLASS: Labour Day 2: September 9 Introduction & Review 3: September 16 Nutritional Assessment & Interventions 4: September 23 Prenatal, Pregnancy and Postnatal 5: September 30 Infants & Early Childhood 6: October 7 Adolescent and Early Adulthood 7: October 14 NO CLASS: Thanksgiving 8: October 21 NO CLASS: Reading Week 9: October 28 Adults & Midterm Test 10: November 4 Elderly & Dysphagia 11: November 11 Specialty Populations and Considerations 12: November 18 NO CLASS: Community Project 13: November 25 Presentations Presentations 14: December 2 Final Review 15: December 9 NO CLASS: Final Test  INFO… There is a free e text book for this course Everything you need is on Brightspace Please review the power points before class. This is to help you J  Read the online e-text before class Activities HOW DOES THIS CLASS WORK? Group work Prepare for quizzes!  WHAT WILL YOU LEARN Why do kids get picky at a certain point? Breastfeeding or formula? Or both? Bones of the elderly… why do they need to eat sardines? Teenagers and everything that comes with them And more J  LATE POLICY Assignments are due on the due dates indicated unless prior arrangements have been made for an extension. If an assignment deadline is missed due to unforeseen circumstances, it is the student’s responsibility to contact the professor as soon as possible to explain the situation.The student may be required to provide documentation or other proof in support of the explanation. If an assignment was missed for a valid reason, an extension of up to one week from the original deadline may be given, subject to a late penalty of 5% per day. No assignments will be accepted beyond one week after the original deadline. I will not mark any assignments more than one week late. Please email me if you will be late submitting. Communication is always key!!  HOW TO CONTACT ME Email! [email protected] Please don’t email me the night before something is due… I will be sleeping REVIEW TIME! WHEN DOES THE LIFECYCLE START?  Future parents encouraged to avoid smoking, alcohol, maintain ideal BMI, consume balanced diet. Why? PA R E N T N U T R IT ION -> OF F S P R IN G Smoking: N U T R IT ION ↓egg count, affect conception success rate of IVF etc slight ↑ risk miscarriage Can ↓sperm count Alcohol – can affect fertility – both males and females + impotence  PARENT NUTRITION -> OFFSPRING NUTRITION Energy availability support reproductive system Maternal undernutrition à ↓tissue reserves of nutrients ↓ ability to conceive ↑ risk of preterm birth and IUGR Obesity associated with: Irregular/↓ovulation ↑ miscarriage rates Also PCOS ↓success rates IUI/IVF/ICSI ↓testosterone (♂)  CONCEPTION Cell differentiation is rapid Critical time for the developing foetus Pregnancy may be undetected Image from: https://www.naturalcycles.com/cyclematters/embryo-vs-fetus  PREGNANCY Overall energy cost is high BUT the actual increase in energy requirements is low Basal metabolic rate adapts and activity levels often reduce Nutrient requirements change to support growing fetus  INFANTS & TODDLERS Infant: until 6 months: breastmilk or formula At 6 months, start introducing solids Toddlers: feed everything! Except highly processed & sugar foods They are picky. They have small appetites  ADOLESCENTS Transitional period from childhood to adulthood Growth spurt at puberty usually begins around the age of 10 years in girls and 12 years in boys Calcium, vitamin D and physical activity vital for development of peak bone mass (PBM) 90% PBM acquired by 18 y (♀) 20 y (♂)  ADULTHOOD Goal is maintaining health, and preventing disease Pregnancy in females Preserving fertility in younger adult males?  ELDERLY Decrease in muscle mass 10% decrease per decade after the age of 60 Energy requirements decrease (BMR) Reduced function & mobility Decrease in bone density Less efficient absorption & digestion BREAK: 10 MINUTES NUTRITION REVIEW  BASIC NUTRITION Nutrients provide energy / Kcal which support growth, maintenance, and repair of our body & body processes. Carbohydrates Fats Protein Vitamins Minerals Water  WHAT AFFECTS OUR REQUIREMENTS? Genetic Age Body size Sex traits Physical Medication Growth Illness activity use Pregnancy and lactation  ATWATER FACTORS Energy-yielding nutrients are nutrients that can be burned as fuel to provide energy for the body. Carbohydrate 4 kcal/gram Protein 4 kcal/gram Fat 9 kcal/gram  NUTRIENTS Nutrients that can be burned as fuel to provide energy for the body, including carbohydrates, fats, and proteins Micronutrients Macronutrients Minerals Vitamins  REVIEW CONCEPTS Saturated fatty acid :A type of fatty acid found mostly in animal products. Unsaturated fatty acids :Fatty acids with one or more double bonds—includes monounsaturated and polyunsaturated fatty acids. Found mostly in vegetable oils, nuts, and fish. Monounsaturated fatty acid :An unsaturated fatty acid found in olive oil, canola oil, avocadoes, nuts, and fatty fish. Polyunsaturated fatty acid :An unsaturated fatty acid found in many vegetable oils, nuts, and fatty fish. Cholesterol: Your body needs cholesterol to function normally. It is part of every cell membrane and is present in every cell in your body, including the brain and nervous system, muscles, skin, liver, and skeleton Drummond K., & Brefere, L.M. Nutrition for Foodservice and Culinary Professionals  MACRONUTRIENTS Carbohydrates: include sugars, starches, and fibre Lipids (fats): include cholesterol, saturated and unsaturated fats Proteins: are composed of amino acids Only macronutrients have calories! This Photo by Unknown Author is licensed under CC BY-SA  C ARBOHYDRATES Glucose :The most important single sugar; the body's primary source of energy. Starch : A complex carbohydrate made up of a long chain of glucoses linked together; found in grains, legumes, and certain vegetables. Dietary fiber: A complex carbohydrate found in plants that are not digested by human digestive enzymes  PROTEIN Essential Amino Acids: acids that either cannot be made in the body or cannot be made in the quantities needed by the body; must be obtained in foods. Nonessential Amino Acids: Amino acids that can be made in the body. Plants e.g. grains, nuts, beans Combine to meet amino acid needs Animals e.g. meat, fish, eggs, milk Contains all amino acids to meet needs  FAT & LIPID Lipids : A group of fatty substances, including fats, oils, and cholesterol, that provide a rich source of energy and structure to cells. Fat : A lipid that is solid at room temperature and generally of animal origin such as butter Oil :A lipid that is usually liquid at room temperature, generally of plant origin such as olive oil.  FATS Saturated fatty acid :A type of fatty acid found mostly in animal products. Unsaturated fatty acids :Fatty acids with one or more double bonds—includes monounsaturated and polyunsaturated fatty acids. Found mostly in vegetable oils, nuts, and fish. Monounsaturated fatty acid :An unsaturated fatty acid found in olive oil, canola oil, avocadoes, nuts, and fatty fish. Polyunsaturated fatty acid :An unsaturated fatty acid found in many vegetable oils, nuts, and fatty fish. Cholesterol: principal steroid found only from anaimal sources. Your body needs cholesterol to function.  WATER Unlike the other classes of nutrients, is only a single substance. Water makes up about 60% of an adult’s body weight.  MI CRONUTRI ENTS Vitamins & Minerals: needed in small quantities many roles in the body Micronutrients do not provide calories  NUTRITION STANDARDS Dietary Reference Intake (DRIs) an estimated daily nutrient standard set for healthy people Recommended Dietary Allowance (RDA) levels of essential nutrient intake judged to be adequate to meet the known nutrient needs of practically all (98 percent) of healthy people while decreasing the risk of certain chronic diseases.  NUTRITION STANDARDS Adequate Intake (AI) The dietary intake value that is used when there is not enough scientific research to support an RDA. Estimated Average Requirement(EAR)-. These are nutrient intake values that are estimated to meet the requirements of half the healthy individuals in a group. The EARs are used to assess adequacy of intakes of population groups.  NUTRITION STANDARDS Tolerable Upper Intake Level (UL) The maximum intake level of a nutrient above which you may feel adverse health effects. Acceptable Macronutrient Distribution Ranges (AMDR): The percent of total kilocalories coming from carbohydrates, fats, or proteins that is associated with a reduced risk of chronic disease while providing adequate intake.  NEXT WEEK: NUTRITIONAL ASSESSMENT & INTERVENTIONS