Lecture 1- Role of Nutrition in Health PDF

Faculty of Applied Health Sciences Department of Health Sciences Role of Nutrition in health Need a calculator for the midterms and Final exams Midterm is 2hr and 80 multiple choice questions Final is 3hrs and will be 100 multiple choice questions  F...

Faculty of Applied Health Sciences Department of Health Sciences Role of Nutrition in health Need a calculator for the midterms and Final exams Midterm is 2hr and 80 multiple choice questions Final is 3hrs and will be 100 multiple choice questions  Faculty of Applied Health Sciences Department of Health Sciences Learning goals 1. Identify why nutrition is important and associated with health. 2. Describe how various factors influence personal food choices. 3. Name the six major classes of nutrients and how they may be sub-classified. (need energy to do anything throughout the loving life) 4. Understand the concept of energy in the context of nutrition and how it can be calculated for each energy- containing nutrient. 2  Faculty of Applied Health Sciences Department of Health Sciences Learning goals (cont’) 5. Define the four categories of the Dietary Reference Intakes (DRI), the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes. 6. Explain how each of the dietary ideals can be used to plan a healthy diet, and how Canada’s Food Guide can help make diet planning easier. (Canada’s food Guide is just for our reference) 7. Compare information on food labels to make selections that meet specific dietary and health goals. 3  Faculty of Applied Health Sciences Department of Health Sciences What is nutrition? The science of foods and the nutrients and other substances they contain (Ex. Fito chemicals) Foods provide energy and nutrients (Macro and Micro nurtrients) Energy and nutrients used by the body for maintenance, growth, and repair - repair within athlete to be able to repair the muscle and the needed micro, marco and proteins for the ability of the body to fix 4  Faculty of Applied Health Sciences Department of Health Sciences Why is nutrition important? Nutrition is one of several factors contributing to health - nutrition's, exercise, environmental (smoking, pollutions, stress, alcohol) 5 Faculty of Applied Health Sciences Department of Health Sciences Wellness wheel PHYSICA EXERCISE OCCUPAT IONAL L HEALTH HEALTH DIET SPIRITU SOCIAL AL HEALTH HEALTH EMOTION AL HEALTH 6  Faculty of Applied Health Sciences Department of Health Sciences A wellness wheel is a tool and visual guide that helps one assess all aspects of their wellness. There are many wellness wheel varieties, highlighting different areas of wellness. Wellness is a continuous and active process of achieving an optimal state of health, where an individual becomes aware of or makes choices towards a more whole-self lifestyle. -Physical health: Maintaining a healthy body through smart diet and activity choices. -Social health: Relating and connecting to others by engaging in the community and building and being a part of supportive social networks. -Spiritual health: Establishing peace and harmony in our lives by demonstrating an individual purpose and reflecting your values and beliefs in your actions. -Emotional health: Understanding and coping with feelings and emotions through a positive attitude and strong sense of self. -Occupational health: is the dimension that refers to the fulfilment you find in your work. If you work in a a place that doesn’t make you feel useful or satisfied, it’s going to bring you down and leave you feeling like you’re wasting time.  Faculty of Applied Health Sciences Department of Health Sciences Nutritional choices and health Daily choices impact health – Individual choices may only have minimal influence on health (over a lifetime not just one day; long term habits) – Cumulative effects over years and decades become more significant Impact extends beyond physical health to overall wellness Positive lifestyle choices can help to enhance health (this will prop overall health; although family history is a very important factor in health) Poor lifestyle choices, on daily basis, increase risks of developing disease Nutritional choices affect health and disease 7  Faculty of Applied Health Sciences Department of Health Sciences The health line Person’s health can fall anywhere along a continuum, from maximum wellness on the one end to total failure to function (death) on the other Wellness All of the characteristics that make a person strong, confident and able to function well with family, friends and others; Maximum well being; The top range of health states - Health can fall anywhere along this line depending on external situations and personal choices 8  Faculty of Applied Health Sciences Department of Health Sciences Why is nutrition important? Nutrition is one of several factors contributing to health Nutrition can prevent some diseases and reduce risks for others (Ex. Colon cancer related to red meat consumption, increasing risk of colon cancer; Osteoporosis and the importance of calcium within the diet) 9  Faculty of Applied Health Sciences Department of Health Sciences Diseases in which Osteoporosis nutrition plays Osteoarthritis some role Some forms of cancer Type 2 diabetes (ex. Sugars/ carbohydrates) Diseases with a Heart disease (ex. cholesterol, high strong nutritional fats) component High blood pressure (ex. Sodium) Obesity (ex. Nutritional choices/ exercise) Diseases caused Scurvy (Vitamin C deficiency) by nutritional Iron-deficiency anemia deficiencies or Hypercalcemia (too much vitamin D) toxicities 10  Faculty of Applied Health Sciences Department of Health Sciences Health care professional The health care professional has a unique opportunity: – To make clients aware of the benefits of positive health choices and behaviors (can make it clear to the clients of the benefits related to behavior and health choices) – To show them how to change behaviors and make choices that will enhance health – To serve as a role model for healthy behaviors 11  Faculty of Applied Health Sciences Department of Health Sciences Number of factors related to food choices: Preference (ex. taste) Food choices Habit (ex. cereal for breakfast) Associations (ex. emotional; foods with happy associations) Nutrition is only one of the Ethnic heritage and tradition (Ex. Turkey for many factors that Christmas) influence people’s food Values (ex. ethics, beliefs, religion; fasting) Social interaction (adaptation related to cultures choices and social conformity) Emotional state (also related to associations) Marketing Availability, convenience and economy Age (ex. dependence) Body image (related to social conformity and other psychological factors) Medical conditions (ex. Sodium reduction) Health and nutrition 12  Faculty of Applied Health Sciences Department of Health Sciences Health and nutrition Food manufacturers and restaurants have responded to findings linking health with nutrition – Using naturally healthy foods (i.e. oatmeal due to the soluble fiber they contain) – Processing to enhance health benefits (i.e. reducing sodium or fat content) – Developing products that contain ingredients that provide health benefits (i.e. functional foods; orange juice fortified with calcium for bone health) People are wise to think “nutrition” when making food choices and selections 13  Faculty of Applied Health Sciences Department of Health Sciences The nutrients Six Classes of Carbohydrate Nutrients Lipids They provide energy necessary throughout Protein the day Vitamins Minerals Assist and energy production Water 14  Faculty of Applied Health Sciences Department of Health Sciences The nutrients Six Classes of Carbohydrates, Protein, and Fats Nutrients Provide energy during metabolism Must be replenished daily Minerals and vitamins yield no energy in the body Help facilitate energy release Water Medium in which all body processes take place 15  Faculty of Applied Health Sciences Department of Health Sciences Nutrient subclasses Organic vs. Inorganic Essential vs. Nonessential Macronutrient vs. Micronutrient Energy producing vs. Non-energy producing 16  Faculty of Applied Health Sciences Department of Health Sciences Organic vs. Inorganic Organic nutrients: nutrients Inorganic nutrients: nutrients not containing carbon, an element containing carbon found in all living organisms Minerals Carbohydrates Water Proteins Fats Vitamins One way to classify these types of nutrients 17  Faculty of Applied Health Sciences Department of Health Sciences Essential vs. Nonessential Essential nutrients Nonessential nutrients – obtained from diet – body can make in sufficient – body can’t make or can’t quantities make enough – ex. water (as the body can’t – e.g. cholesterol (b/c your not synthesis of this) body can produce with some other substances) 18  Faculty of Applied Health Sciences Department of Health Sciences Macro- vs. Micronutrients Macronutrients: required in Micronutrients: required in larger amounts (e.g. grams) relatively smaller amounts by the human body (e.g. mg or μg) by the – Carbohydrates human body – Lipids – Vitamins – Protein – Minerals – Water The nutrient division of micronutrients vs. macronutrients is based on the quantity of a nutrient the body needs. We need micronutrients in small amounts and macronutrients in large amounts 19  Faculty of Applied Health Sciences Department of Health Sciences Energy producing vs. Non-energy producing Energy producing nutrients: Non-energy producing the nutrients that break down nutrients: to produce energy the body – vitamins, minerals, and can use water – carbohydrate, lipids, and protein – aid or assist in energy production – process called METABOLISM 20  Faculty of Applied Health Sciences Department of Health Sciences What is food energy? Food energy is the chemical energy which is released from the foods we eat Food energy is measured in kilocalories (kcal) – 1 kcal: amount of energy (heat) required to raise 1 kg (1 L) of water by 1°C at sea level (NEED TO KNOW) 21  Faculty of Applied Health Sciences Department of Health Sciences -Energy in physics is the capacity for doing work. -The "calorie" we refer to in food is actually kilocalorie. One (1) kilocalorie is the same as one (1) Calorie (upper case C). Scientifically, 1 kilocalorie (1000 calories or 1 kcal) means the energy it takes to raise the temperature of 1kg of water by 1°C. Calories are units of energy so small that a tiny cookie can provide thousands of them. To ease calculations, energy is expressed in 1000-calorie units known as kilocalories. That is, 1 Calorie is equivalent to 1 kilocalorie; the capital C in Calories denotes kcal on food labels, calories and kilocalories are used interchangeably to mean the same thing. In other words, it is just as normal and acceptable for people to use the small “c” instead of big “C” and say “1 gram of fat gives us 9 calories” in the nutrition world as “1 gram of fat gives us 9 kilocalories or 9000 calories” in the physical science world. - How Are Calories in Foods Measured? Food labels contain the number of calories per serving. But how is this number determined? The answer is surprisingly simple: The food is burned. A sample of the food is placed in an insulated, oxygen-filled chamber that is surrounded by water. This chamber is called a bomb calorimeter. The sample is burned completely. The heat from the burning increases the temperature of the water, which is measured and which indicates the number of calories in the food. For example, if water temperature increases by 20 degrees, the food contains 20 calories. This method of measuring calories is called direct calorimetry.  Faculty of Applied Health Sciences Department of Health Sciences Wilbur Olin Atwater (1844-1907) Measured the energy provided by food using the calorimeter Studied and compared the nutrient contents of different foods This guy was the pioneer in the study of kcal and calories related to food consumption calorimeter 22  Faculty of Applied Health Sciences Department of Health Sciences NEED TO KNOW AND MEMORIZE PUT on helping sheet as you NEED IT Macronutrient energy contributions Atwater values – 4 kcal/g for carbohydrate and protein – 9 kcal/g for fat – 7 kcal/g for alcohol Any living thing NEEDS energy to survive 23  Faculty of Applied Health Sciences Department of Health Sciences VERY IMPORTANT (UNDERSTAND AND NEED TO BE ABLE TO DO) Calculate the energy a food provides Example: Pasta with tomato sauce with parmesan cheese (this person got, 100 g of carb, 30 gram of fat and 10 g of protein). 100g (CHO) X 4kcal/g= 400 kcal 10g (protein)X 4kcal/g= 40 kcal 30g (fat) X 9kcal/g= 270 kcal Total= 710 kcal Carb % = 400/710 x 100= 56% Protein %= 270/710 x 100= 38% Fat % =40/ 710 X100 =5.6% All these should all add up to 100% (normally she will round up) In the coming weeks, we will look at some more examples. Note- CHO is the symbol for carbohydrates 24  Faculty of Applied Health Sciences Department of Health Sciences Carbohydrates Primary fuel source (esp. brain need the broken-down version which is broken down to basic sugars) Found for example in vegetables, fruits, grains and legumes Fibre is a type of carbohydrate Focus of Weeks 3 25  Faculty of Applied Health Sciences Department of Health Sciences Lipids Another important source of energy and other essential nutrients Found for example in oils, butter etc. Or animal fats in certain cuts of meats/ dairy produces Focus of Weeks 4 26  Faculty of Applied Health Sciences Department of Health Sciences Protein Play major role in tissue growth, repair and maintenance Can also be used for energy Found for example in meat, poultry, fish etc (plays a high role in muscle growth/ repair and brain ability to functions, also has to with hospital stays in critical situations) Focus of Weeks 4 27  Faculty of Applied Health Sciences Department of Health Sciences Vitamins Assist in the regulation of biological processes Essential (13) Water-soluble and fat-soluble Vulnerable to destruction (e.g. while cooking, vitamins are easily destroyed because of heat or chemical agents) Focus of Week 6 28  Faculty of Applied Health Sciences Department of Health Sciences Minerals Assist in regulation of many body functions Essential (16)- very need to take it via food intake and necessary for life (calcium is homeostatic regulated and is required within human diet) Major (>100 mg/day) and trace (15% DV considered “a lot” asked a question about this and we see the values of daily on a label we need to know what the % represen 65  Faculty of Applied Health Sciences Department of Health Sciences TWO CLAIMS- nutrient clams and health claims -They can both be on a product or can be not on a product Food labels – claims Consumers may find various claims on labels More information at http://inspection.gc.ca/foo d/labelling/food-labelling-f or-industry/eng/13836072 66489/1383607344939 66  Faculty of Applied Health Sciences Department of Health Sciences Nutrient claims Used to describe certain contents of a product Examples: - “sugar-free” – less than 0.5 g of sugar per serving - “cholesterol-free” – less than 2 mg of cholesterol per serving and 2 g or less of saturated and trans fat combined per serving 67  Faculty of Applied Health Sciences Department of Health Sciences Health claims A statement about a food and what it could do for your health when eaten as part of a healthy diet May help lower the risk of certain diseases like cancer, heart disease, stroke and osteoporosis All foods with health claims must meet certain criteria set by Canadian Food Inspection Agency to ensure they are true and accurate Some foods may not have a health claim even though they may meet the criteria (e.g. fresh fruit and vegetables) NEED TO KNOW THE DIFFERENCE FOR THE MIDTERM AND FINAL May have an example and the question will be about if it is a nutrient claim or Health claim 68  Faculty of Applied Health Sciences Department of Health Sciences Dietary guidelines Canada’s Food Guide (Nutrition guide produced by Health Canada) – introduced in 1942 (“Food Rules” for wartime food rationing), latest version (“Food Guide”) released in 2019 (will not be on the exams) – guide for healthy people eating healthy diets – organized by food groups – simplified and easy to follow 69 Faculty of Applied Health Sciences Department of Health Sciences Canada’s Food Guide 1992 2007 2019 70  Faculty of Applied Health Sciences Department of Health Sciences 1/2 of your diet should eb fruit and Vegetables 1/3 from carbohydrates 1/3 should be a protein based 71  Faculty of Applied Health Sciences Department of Health Sciences For more information/ just some examples and not on midterm 72  Faculty of Applied Health Sciences Department of Health Sciences Based on Guiding Principles and Recommendations Guiding Principle 1: A variety of nutritious foods and beverages are the foundation for healthy eating. Health Canada recommends: – Regular intake of vegetables, fruit, whole grains, and protein-rich foods – especially plant-based sources of protein – Inclusion of foods that contain mostly unsaturated fat, instead of foods that contain mostly saturated fat – Regular intake of water Just an FYI https://www.foodguideconsultation.ca/guiding-principles-summary 73  Faculty of Applied Health Sciences Department of Health Sciences Based on Guiding Principles and Recommendations Guiding Principle 2: Processed or prepared foods and beverages high in sodium, sugars, or saturated fat undermine healthy eating. Health Canada recommends: – Limited intake of processed or prepared foods high in sodium, sugars, or saturated fat – Avoidance of processed or prepared beverages high in sugars JUST an FYI https://www.foodguideconsultation.ca/guiding-principles-summary 74  Faculty of Applied Health Sciences Department of Health Sciences Based on Guiding Principles and Recommendations Guiding Principle 3: Knowledge and skills are needed to navigate the complex food environment and support healthy eating. Health Canada recommends: – Selecting nutritious foods when shopping or eating out – Planning and preparing healthy meals and snacks – Sharing meals with family and friends whenever possible Just an FYI https://www.foodguideconsultation.ca/guiding-principles-summary 75