Characteristics of a Healthy Diet - Part 1 PDF

Plan for today’s session Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Energy and nutrient density Characteristics of a healthy diet Factors affecting food choices ...

Plan for today’s session Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Energy and nutrient density Characteristics of a healthy diet Factors affecting food choices  Review 1 Kindly indicate whether the below statements are true or false: A. A person who is not taking medication is considered healthy B. Optimal nutritional status is attained when nutrient intake is greater than the nutrients requirements C. Only diseases of the digestive system are related to the food we ingest D. Among diseases, diabetes causes the highest mortality  Review 2 Malnutrition implies only that the individual has a low weight for his height Pear shaped obesity is the accumulation of fat around the waist area of the body Apple shaped obesity is more associated with diseases as compared to pear shaped obesity  Review 3 How do you know that a person has a good nutritional status: 1. You ask the person: do you have a good nutritional status? 2. You ask the mother of the person if her son has a good nutritional status? 3. ???  Plan for today’s session Review last session Chapter 2: Definition of basic terms in nutrition Nutrition, energy, nutrients (macro and micro) Nutrient density Characteristics of a healthy diet Factors affecting food choices Chapter 2  Indicate whether the below statements are true or false: A. Nutrition is the art of making food? B. Nutrition is the science of loosing weight? C. Nutrition is the science of eating healthy?  The science of nutrition: what do they really do What she actually does What a mom of dietician What her eng’g friends thinks think she does  Nutrition Science and Art Nutrition is an interdisciplinary science that intercourses with other applied and human sciences The Science of Nutrition Food science, biochemistry, genetics, physiology, microbiology, molecular biology, immunology, pathology, pharmacology, medicine Food Production and Nutritional Traditions Economy and Behaviors Human sciences, food Nutrition Art Salary, input, national economy, food security, believes, ethnic effects, psychology, religion, and Science food processing, transportation, sociology marketing Communication Education, language, governmental agencies, NGOs, mass media What is a food? Have you heard of lab grown meat?  Basic Terms and Definitions Foods: products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues. Nutrition: the science of foods and the nutrients and other substances they contain and its relationship with health. It is concerned primarily with body growth, development and maintenance Diet: the food and beverages a person eats and drinks. Diet could be Normal (regular) or therapeutic (modified).  Basic Terms and Definitions Functional foods: food that contain physiologically active compounds that provide health benefits beyond their nutrient contributions, sometime also called designer foods, medical foods, or nutraceuticals. Such as fruits and vegetables, whole grains, fortified foods and beverages and some dietary supplements Phytochemicals: non-nutrient compounds found in plant- derived foods that have biological activity in the body which and may have health effects. Examples of well- known phytochemicals are the flavonoids, curcumin, and carotenoids.  Basic Terms and Definitions Nutrients: chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of body tissues. Nutrients may also reduce the risks of some diseases.  Basic Terms and Definitions Criteria for classifying nutrients: a. Required by the body on a daily basis to perform a specific physiological functions b. Required in a specific quantity. C. The absence of the nutrient will lead to developing deficiency symptoms and signs. D. Those deficiency symptoms could not be covered unless the body is provided with that nutrients, not any other nutrients.  Choose the correct answer An non-essential nutrient: A. Is a nutrient that is not needed by the body B. Needed by the body but the body can not make it C. Needed by the body but the body can make it D. None of the above  Basic Terms and Definitions Essential nutrients: nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs, also called indispensible nutrients. About 40 nutrients are currently known to be essential for human beings. Non-Essential nutrients: nutrients that the body can make them for itself in sufficient quantity to meet physiological needs, also called dispensable nutrients.  Choose the correct answer A nutrient is classified as organic : A. Does not have pesticides B. Have pesticides C. Does not have carbon in its structure D. Has carbon in its structure E. None of the above  Basic Terms and Definitions Nutrients are either: Organic or Inorganic. Inorganic: not containing carbon or pertaining to living things. Organic: in chemistry, a substance or molecule containing carbon-hydrogen bonds.  Basic Terms and Definitions Carbon Hydrogen Oxygen Nitrogen Minerals Inorganic nutrients Minerals ✓ Water ✓ ✓ Organic Nutrients Carbohydrate ✓ ✓ ✓ Lipids (Fats) ✓ ✓ ✓ Proteins ✓ ✓ ✓ ✓ Vitamins ✓ ✓ ✓ Some proteins also contain sulfur, such as sulfur-amino acids methionine and cysteine Some vitamins contain nitrogen, some contains minerals, such as vitamin B12 (cobalamine)  Composition of Food Food Organic In Organic Non nutrients: Nutrient: Photochemical, Minerals carbohydrates, pigments, additives, & Water (Nutrient chemical residues proteins, fats, (pesticides, minerals and non-nutrient vitamins herbicides …) minerals such as heavy metal toxicants)  Basic Terms and Definitions Nutrients in Foods and in the Body Composition of foods includes the six nutrient classes of: 1.Water 2.Carbohydrates 3.Lipids 4.Proteins 5.Vitamins 6.Minerals.  Choose the correct answer Which of the below provide energy to the body (you can choose more than one answer): A. Water B. Carbohydrates C. Lipids D. Proteins E. Vitamins F. Minerals. The Six Categories of Nutrients Can be divided into two categories: Energy Producing Nutrients: (Macronutrients) Carbohydrates, Fats and Proteins Essential Non-caloric Nutrients: (Micronutrients) Vitamins, Minerals water  In class activity Indicate whether the below statement is true or false: A macronutrient is a nutrient that has more important role in the body as compared to a micronutrient?  Macronutrients and Micronutrients : -Macronutrients: ▪ Carbohydrate, fat, Water, and protein are macronutrients because the body needs them in large quantities. -Micronutrients : ▪ the body needs them in smaller quantities. ▪ They have important roles in the energy producing processes and other body building processes.  Basic Terms and Definitions Energy: the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy. Calories: units by which energy is measured. Food energy is measured in Kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal or Calories. One Kcalorie is the amount of heat necessary to raise the temperature of 1 Kg of water 1 Co. Bomb calorimeter for measuring energy content of foods  Choose the correct answer The amount of energy found in ONE apple is: A. 60 calories B. 60 Kcal C. 60 Calories D. B&C The scientific use of the term kcalorie is the same as the popular use of the term Calorie.  Basic Terms and Definitions Kilocalorie (kcal) - Carbohydrate = 4 kcal/g - Protein = 4 kcal/g How - Fat = 9 kcal/g much is - Alcohol = 7 kcal/g 1 Kcal in terms of Kilojoule (kJ): the metric value Kj? - Carbohydrate = 17 kJ - Protein = 17kJ - Fat = 38 kJ - Alcohol: = 30 kJ  In class activity Which of the below factors affect my energy requirement: A. Age B. Sex C. Availability of food D. Appetite E. Weight F. Income G. Height H. Physical activity I. Food advertisement