Fundamentals Of Nutrition Science PDF

Dr. Hala. AL-Nawaiseh 1 FUNDAMENTALS OF NUTRITION SCIENCE Dr. Hala AL- Nawaiseh Fall 2023  Dr. Hala. AL-Nawaiseh 2 The Science of Nutrition The science of nutrition is the study of the nutrients and other substances in foods and th...

Dr. Hala. AL-Nawaiseh 1 FUNDAMENTALS OF NUTRITION SCIENCE Dr. Hala AL- Nawaiseh Fall 2023  Dr. Hala. AL-Nawaiseh 2 The Science of Nutrition The science of nutrition is the study of the nutrients and other substances in foods and their actions within the body including ingestion, digestion, absorption, transport, metabolism, and excretion. Not only their action but also their interaction and balance. The science that interprets the way nutrients and other substances in food affect maintenance, growth, reproduction, health and disease.  Dr. Hala. AL-Nawaiseh 3 The Science of Nutrition It’sfoundation depends on several other sciences, including biology, biochemistry, and physiology. Nutritional genomics :The science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease.  Dr. Hala. AL-Nawaiseh 4 Nutrition in Your Life Foods Products derived from plants or animals that can be taken into the body. Composed of nutrients and non- nutrients. Yield energy and nutrients. Used by the body for maintenance of life and the growth and repair of tissues. *Diet The foods and beverages a person eats and drinks. Does not mean a restrictive food plan designed for weight loss.  Dr. Hala. AL-Nawaiseh 5 Nutrition in Your Life Functional foods Whole or modified foods that contain bioactive food components provide health benefits, such as reduced disease risks, beyond the benefits that their nutrients contribute. All whole foods are functional in some ways because they provide at least some needed substances, but certain foods stand out as rich sources of bioactive food components.  Dr. Hala. AL-Nawaiseh 6 Nutrition in Your Life Dietitians VS. Nutritionists  Dr. Hala. AL-Nawaiseh 7 Nutrition in Your Life What a Registered Dietitian Nutritionist Can Do for You ? A registered dietitian is the food and nutrition expert. Provides perfectly tailored advice. Helps manage chronic diseases. Provide guidance in navigating food allergies, sensitivities and intolerances. https://www.eatright.org/  Dr. Hala. AL-Nawaiseh 8 Nutrition in Your Life Diet and Health  Dr. Hala. AL-Nawaiseh 9 What You Eat Really Matters ! Daily food choices Benefit health. Harm health. Chronic disease  Dr. Hala. AL-Nawaiseh 10 Food Choices Preferences. Taste Sweet and salty Genetics Habit. Ethnic heritage or tradition. Social interactions. Availability, convenience, and economy.  Dr. Hala. AL-Nawaiseh 11 Food Choices Positive and Negative Associations. Emotions. Values. Body Weight and Health. Nutrition.  Dr. Hala. AL-Nawaiseh 12 Composition of Food Six Classes Of Nutrients Water Carbohydrates (including fibers) Lipids Proteins Vitamins Minerals Non-nutrients Phytochemicals, pigments, additives, and alcohols. Beneficial, neutral, or harmful.  Dr. Hala. AL-Nawaiseh 13 Composition of Food Nutrients Chemical substances obtained from food Provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some diseases. Phytochemicals Non-nutrient compounds found in plants. *Some phytochemicals have biological activity in the body.  Dr. Hala. AL-Nawaiseh 14 Nutrient Composition of the Body Figure 2 Body Composition of Healthy-Weight Men and Women  Dr. Hala. AL-Nawaiseh 15 Chemical Composition of Nutrients Organic: In chemistry, a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds. Inorganic : Not containing carbon.  Dr. Hala. AL-Nawaiseh 16 Chemical Composition of Nutrients Nutrients Organic : Inorganic: Carbohydrates, lipids, Minerals and water proteins, and vitamins)  Dr. Hala. AL-Nawaiseh 17 Chemical Composition of Nutrients Essential Nutrients Also called indispensable nutrients. Nutrients a person must obtain from food. The body cannot make them for itself in sufficient quantity to meet physiological needs. About 40 nutrients are currently known to be essential for human beings  Dr. Hala. AL-Nawaiseh 18 Nutrient Composition of Foods Essential nutrients Non-essential nutrients Are nutrients that the body cannot (Can be made by humans, however, make or produce in sufficient quantities. dietary intake of these nutrients Must be obtained through the diet. reduces the need for biosynthesis) Water Carbohydrate Some amino acids (tryptophan, Other amino acids (11 amino threonine, histidine, valine, acids) isoleucine, phenylalanine, Other fatty acids methionine, leucine, lysine) Some fatty acids (linolenic acid and linoleic acid) Vitamins Dietary minerals  Dr. Hala. AL-Nawaiseh 19 Energy-Yielding Nutrients Energy-yielding nutrients Carbohydrates Proteins Lipids Vitamins, minerals, and water do not yield energy in the human body.  Dr. Hala. AL-Nawaiseh 20 Energy-Yielding Nutrients Six Classes Of Nutrients.  Dr. Hala. AL-Nawaiseh 21 Energy-Yielding Nutrients The energy released from carbohydrate, fat, and protein can be measured in calories. Food energy is measured in kilocalories. (1 kilocalorie = 1000 calories ) Abbreviated kcalories or kcal Energy in body: Keep the body functioning Energy for activities Stored energy  Dr. Hala. AL-Nawaiseh 22 Energy from Foods How to calculate the energy available form a particular food item ? 1. Think Metric  Dr. Hala. AL-Nawaiseh 23 Energy from Foods Weight: 1 oz ≈ 30 g 1 kilogram (kg) = 1000 g 1 kg = 2.2 pounds (lb) 1 tablespoon (tbsp or T) = 3 teaspoon (tsp) 1 tbsp = 15 g 1 tsp = 5 g  Dr. Hala. AL-Nawaiseh 24 Energy from Foods Volume: 1 (Liter) L = 1000 mL 1 L = 33.8 fluid ounces (fl oz) 1 cup = 236 mL (commonly rounded to 240 or 250 mL) 1 cup = 0.25 L 1 tablespoon (tbsp or T) = 3 teaspoon (tsp) 1 tbsp = 15 mL 1 tsp = 5 mL  Dr. Hala. AL-Nawaiseh 25 2) Multiply by energy values of each “energy- yielding” nutrients  Dr. Hala. AL-Nawaiseh 26 Energy from Foods The amount of energy a food provides depends on how much carbohydrate, fat, and protein it.  Dr. Hala. AL-Nawaiseh 27 Energy from Foods 1 slice of bread with 1 tablespoon of peanut butter Carbohydrate: 16 grams, protein :7 grams, and 9 grams fat. Then energy in food= (16*4kcal/g) + (7*4kcal/g) + (9*9kcal/g) =173 kcal  Dr. Hala. AL-Nawaiseh 28 Energy from Foods From this information, you can calculate the percentage of kcalories each of the energy nutrients contributes to the total. To determine the percentage of kcalories from fat, for example, divide the 81 (9g*9kcal/g) fat kcal by the total 173 kcal: 81 fat kcal ÷ 173 total kcal =~ 0.47 Then multiply by 100 to get the percentage: 0.47 * 100 = 47%  Dr. Hala. AL-Nawaiseh 29 A bean burrito with cheese (55 grams carbohydrate, 15 grams protein, and 12 grams fat). 1. Calculate the energy available from it. 2. Determine the percentage of kcalories from each of the energy nutrients.  Dr. Hala. AL-Nawaiseh 30 Energy Density Energy density: A measure of the energy a food provides relative to the weight of the food (kcalories per gram). Energy from food differs in energy density.  Dr. Hala. AL-Nawaiseh 31 Energy Density LOWER ENERGY DENSITY HIGHER ENERGY DENSITY This 450-gram breakfast delivers This 144-gram breakfast delivers 500 500 kcalories, for an energy kcalories, for an energy density of 3.5 density of 1.1 (500 kcal ÷ 450 g = 1.1 kcal/g) (500 kcal ÷ 144 g =3.5 kcal/g).  Dr. Hala. AL-Nawaiseh 32 Nutrient Density Nutrient-dense Food : Food that is high in nutrients but relatively low in calories. Contain vitamins, minerals, complex carbohydrates, lean protein, and healthy fats. Nutrient dense” indicates the nutrients and other beneficial substances in a food have not been “diluted” by the addition of calories from added solid fats, sugars, or refined starches. Examples :Fruits and vegetables, whole grains, low-fat or fat- free milk products, seafood, lean meats, eggs, peas, beans, and nuts.  Dr. Hala. AL-Nawaiseh 33 Nutrient Density Empty calories Calories from solid fats and/or added sugars. Solid fats and added sugars add calories to the food but few or no nutrients. Solid fats Fats that are usually not liquid at room temperature. Found in animal foods, Except for seafood, and can be made from vegetable oils through hydrogenation. Some tropical oil plants, such as coconut and palm, are considered as solid fats due to their fatty acid composition.  Dr. Hala. AL-Nawaiseh 34 Nutrient Profiling Nutritional Profiling The science of classifying or ranking foods based on their nutrient content per reference amount. Can be based on qualifying nutrients (protein, fiber, and a variety of vitamins and minerals); on disqualifying nutrients (typically fat, sugars, and sodium), or some combination of both.  Dr. Hala. AL-Nawaiseh 35 Nutrient Profiling Nutritional Profiling The science of classifying or ranking foods based on their nutrient content per reference amount. Can be based on qualifying nutrients (protein, fiber, and a variety of vitamins and minerals); on disqualifying nutrients (typically fat, sugars, and sodium), or some combination of both.  Dr. Hala. AL-Nawaiseh 36 What Are Nutritional Requirements? Nutritional Requirements The amount of Each nutrient needed is called the nutritional requirement. These are different for each nutrient and also vary between individuals and life stages, e.g. women of childbearing age need more iron than men. Requirement The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy.  Dr. Hala. AL-Nawaiseh 37 What Are Nutritional Requirements? A requirement of a certain nutrient is based on its roles in supporting various activities in the body and in reducing disease risks. Some nutrients are needed in larger quantities than others: Protein is needed in gram (g) quantities. Vitamin C is needed in milligram (mg) quantities (1/1000 gram) Vitamin B12 is needed in microgram (µg) quantities (1/1000000 gram).  Dr. Hala. AL-Nawaiseh 38 Dietary Reference Intakes Estimated Average Requirements. Recommended Dietary Allowances. Adequate Intakes. Tolerable Upper Limits.  Dr. Hala. AL-Nawaiseh 39 THE END