HNFE 1004 Ch.1- Intro (1) PDF

HNFE 1004 Nutrition, Food Choices, & Health Dr. Angela Anderson  Nutrition Nutrition- the science that links foods to health and disease Nutrition literacy is making food choices that are good for you – North Americans that tend to make healthy food choi...

HNFE 1004 Nutrition, Food Choices, & Health Dr. Angela Anderson  Nutrition Nutrition- the science that links foods to health and disease Nutrition literacy is making food choices that are good for you – North Americans that tend to make healthy food choices are often well-educated, middle-class professionals Nutrients- substances obtained from food that the body needs to function – Essential- must get from diet – Non-essential- the body can manufacture  What influences your food choices? Flavor, texture, appearance of food Early influences of different foods Eating behaviors and food availability Marketing and advertising Large amount of restaurant dining – Calorie-dense, large portions, etc. Time/convenience Cost Sustainability Nutrition Contributors to Food Choices  Drive to eat Hunger- physical, biological drive to eat controlled by internal mechanisms Appetite- psychological drive to eat Satiety- the feeling of satisfaction that halts our desire to keep on eating  Classes of nutrients Macronutrients- energy yielding – Carbohydrates – Lipids – Proteins Micronutrients- non-energy yielding – Vitamins – Minerals Water Most Commonly Eaten Veggies Most Commonly Eaten Fruits Changes in Dairy Consumption  Phytochemicals Plant components that are not essential in one’s diet, but are known to provide health benefits Phytochemicals  Kilocalorie Kcal (Kilocalorie or Calorie)- the amount of energy to raise the temperature of 1L of water 1°C Measures the energy value of foods  Energy density of macromolecules Carbs & proteins provide 4 Kcal/g of energy Lipids provide 9 Kcal/g of energy Alcohol provides 7 Kcal/g of energy  English measurements to Metric 2.54 cm = 1 in 1 kg = 2.2 lb 1 oz = 28 g – 5g = 1 tsp 1 cup = 8 oz of water = 16 Tbs 1 cup = 240 ml 1 Tbs = 3 tsp 1 gallon = 4 quarts = 8 pints = 16 cups 1 quart = 2 pints = 4 cups 1 pint = 2 cups Metric Conversions Kcal/gram conversions  Gram/Kcal conversions Alicia ate a meal that contained 42 grams of carbs, 35 grams of protein and 10 grams of fat. What percentage of her meal was carbohydrate, protein and fat?  Gram/Kcal conversion solution Step 1: Multiple each macronutrient by the number of calories per gram – 42 grams of carbs x 4 calories/gram = 168 calories – 35 grams of protein x 4 calories/gram = 140 calories – 10 grams of fat x 9 calories/gram = 90 calories Step 2: Add the calories from all three macronutrients – 168 + 140 + 90 = 398 calories Step 3: Divide the calories from each nutrient by the total number of calories in the meal – 168 calories from carbs / 398 total calories = 0.422 or 42.2% – 140 calories from protein / 398 total calories =.0352 or 35.2% – 90 calories from fat / 398 total calories = 0.226 or 22.6% Step 4: Double check your work – Add the percentages together to get 100% = 42.2% +35.2% +22.6%  Gram/Kcal conversions Kristy (155 lbs) is trying a new diet that provides 1200 calories. She is eating 20% carbs, 50% protein and 30% fat. Is Kristy getting the minimum of 130 grams of carbs/day? Is she consuming more than the recommended 0.8 grams protein/kg? Is she getting more than the recommended maximum of 2 g protein/kg per day?  Gram/Kcal conversions steps Step 1: Determine how many calories each macronutrient percentage is providing  Gram/Kcal conversions steps Step 2: Divide the calories from each nutrient by the calories/gram each macronutrient provides  Gram/Kcal conversions steps Step 3: Find Kristy’s weight in kilograms  Gram/Kcal conversions steps Step 4: Determine how many grams /kg body weight Kristy is consuming  Gram/Kcal conversion solution Step 1: Determine how many calories each macronutrient percentage is providing – 1200 calories x 20% (0.20) carbohydrates = 240 calories from carbs – 1200 calories x 50% (0.50) protein = 600 calories from protein – 1200 calories x 30% (0.30) fat = 360 calories from fat Step 2: Divide the calories from each nutrient by the calories/gram each macronutrient provides – 240 calories from carbs / 4 calories/gram = 60 grams of carbs (she is not getting the minimum 130 grams/day) – 600 calories from protein / 4 calories/gram = 150 grams of protein – 360 calories from fat / 9 calories/gram = 40 grams of fat Step 3: Find Kristy’s weight in kilograms – Weight in lbs / 2.2 kg = wt in kg – 155 lbs / 2.2 kg = 70.5 kg Step 4: Determine how many grams /kg body weight Kristy is consuming – Total grams of protein / weight in kg – 150 grams of protein / 70.5 kg = 2.12 grams/kg Kristy is eating too much protein. She meets the minimum but has exceeded the maximum Scientific Method  Scientific Evidence To be able to use scientific evidence in practical settings (clinic, gym, practice, etc.) understand scientific studies, we have to be able to interpret the evidence – We must use evidence-based practice (EBP) to determine policies for practice, to use with clients and patients – Treatments should be based on scientific evidence  Evidence-based Practice Evidence-based Practice (EBP) is the conscientious explicit and judicious use of current best evidence in making decisions about the care of individual patients EBP was first introduced in 1992 & is based on 3 principles: 1. It uses the best available research evidence on treatment/intervention 5 Core Compentencies 2. It uses clinical expertise to rapidly identify: Patient's unique health state and diagnosis Patient’s risks and benefits of potential interventions 3. It uses client preferences and values  Goals of EBP Goal is to eliminate unsound/excessively risky practices in favor of those that have better outcomes – By using the highest levels of evidence possible Different types of research are needed to answer different types of clinical questions – By examining biases present in studies Wide Variety of Research leads to the Body of Literature  Core Competencies for Evidence Based Medicine professionals Ask a well-designed research question Acquire evidence (papers) – Meta Analyses are the highest level of evidence Appraise & Interpret the evidence – Look for confounding variables/biases Apply the evidence to your practice – Engage the patient/client in the decision making process Evaluate the effects of implementation – Ex. Risks  Weight Standards Overweight is defined as a body weight greater than some reference point of acceptable weight related to height – A very muscular person could be considered overweight Obesity is defined as excess body fat in relation in lean body mass BMI- body mass index – Based on height and weight BMI ≥ 25 kg/m2 is considered overweight BMI ≥ 30 kg/m2 is considered obese Why does BMI matter? Increased risk of diabetes Increased risk of CVD  Metric system conversions to find BMI Height – My height is __A__ feet and __B__ inches. – Convert to inches. (__A__ feet X 12 inches/foot = ____ inches) + __B__ inches = __C__ inches – Convert to meters. __C__ inches X 0.0254 meters/inch = ____ meters Weight – My weight is __D__ pounds. – Convert to kilograms. __D__ pounds X 1 kilograms/ 2.2 pounds = ____ kilograms  Calculating BMI Height-Weight Indices – Relate height and weight to one another – BMI also known as Quetelet’s index (W/H 2) Weight in Kg and height in Meters 1 inch = 0.0254 meters – Ex. 66 inches (5’6”) *.0254 = 1.68 M 1 pound = 0.453592 kg – Ex. 130 lb * 0.453592 = 58.97 kg BMI: 58.97kg/ (1.68)2 = 20.9 kg/m2 BMI Classification Categories  Childhood Obesity For children and adolescents aged 2-19 years 2017-2020: The prevalence of obesity was 19.7% and affected about 14.7 million children and adolescents Obesity prevalence was 12.7% among 2- to 5-year-olds, 20.7% among 6- to 11-year-olds, and 22.2% among 12- to 19-year- olds. Childhood obesity is also more common among certain populations Hispanics (26.2%) and non-Hispanic blacks (24.8%) had higher obesity prevalence than non-Hispanic whites (16.6%). Non-Hispanic Asians (9%) had lower obesity prevalence than non-Hispanic blacks, Hispanics, and non-Hispanic whites. https://www.cdc.gov/obesity/data/childhood.html  Adult Obesity The US obesity prevalence was 41.9% in 2017 – 2020. From 1999 –2000 through 2017 –2020, US obesity prevalence increased from 30.5% to 41.9%. During the same time, the prevalence of severe obesity increased from 4.7% to 9.2%. The estimated annual medical cost of obesity in the United States was $173 billion in 2019 US dollars; the medical cost for people who have obesity was $1,861 higher than those of normal weight Non-Hispanic Black adults (49.9%) had the highest age-adjusted prevalence of obesity, followed by Hispanic adults (45.6%), non- Hispanic White adults (41.4%) and non-Hispanic Asian adults (16.1%). The obesity prevalence was 39.8% among adults aged 20 to 39 years, 44.3% among adults aged 40 to 59 years, and 41.5% among adults aged 60 and older. Overall, men and women with college degrees had lower obesity prevalence compared with those with less education. https://www.cdc.gov/obesity/data/adult.html Prevalence¶ of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2011 ¶ Prevalence estimates reflect BRFSS methodological changes started in 2011. These estimates should not be compared to prevalence estimates before 2011. *Sample size