Lecture 1 Sept 5, 2023.pptx Nutrition Fundamentals

Chapter 1 The Basics of Nutrition Kemar Bundy, MSc, MPH, PhD(c) NUTR 1004 University of Technology, Jamaica ©McGraw-Hill Education HOUSE KEEPING Lectures are ONLINE Except: F2F ( Aug 29, Sept 26 and Oct 31, 2023) Tutorials are ONLINE Except: wee...

Chapter 1 The Basics of Nutrition Kemar Bundy, MSc, MPH, PhD(c) NUTR 1004 University of Technology, Jamaica ©McGraw-Hill Education HOUSE KEEPING Lectures are ONLINE Except: F2F ( Aug 29, Sept 26 and Oct 31, 2023) Tutorials are ONLINE Except: week of Oct 9, and Nov 20, 2023 Module Assessment Breakdown Individual Assignment 15% (Due September 29, 2023) Mid Semester Quiz (F2F) 20% (October 17, 2023) Group Assignment (F2F) 15% (TBD) Final Examination (F2F) 50% (TBD)  Learning Objectives Explain why it is important to learn about foods and nutrition. Identify factors that influence personal food choices. Identify six classes of nutrients and their functions. Explain how to determine whether a substance is a phytochemical or an essential nutrient. Identify differences between energy-dense food and nutrient- dense food. Discuss key basic nutrition concepts. ©McGraw-Hill Education Leading Causes of Death Most are largely influenced by: ▪ Poor diet ▪ Excessive energy intake ▪ Inadequate physical activity Source: www.cdc.gov/nchs/data/databriefs/db355_tables-508.pdf#2. Accessed: January 30, 2020. ©McGraw-Hill Education Source: National Center for Health Statistics: Health, United States, 2016. https://www.cdc.gov/nchs/data/hus/2016/019.pdf Accessed: J Trends in Prevalence of Diabetes Among US Adults The estimated age-standardized prevalence of diabetes increased significantly from 9.8% (95% CI, 8.6%-11.1%) in 1999-2000 to 14.3% (95% CI, 12.9%-15.8%) in 2017-2018 (P for trend <.001). Wang L, et al. JAMA. 2021 Jun 25;326(8):1-13. ©McGraw-Hill Education  Why Learn About Nutrition? Poor eating habits contribute to several leading causes of death: Heart disease Some types of cancer Stroke Type 2 diabetes A n______ d______ plus r______ e______ may reduce your chances of developing these serious chronic diseases. ©McGraw-Hill Education  COVID-19, Health and Nutrition People who consume a healthy diet are more likely to have proper immune responses to agents that cause infectious diseases, whic include the new coronavirus that causes COVID-19. Malnourished individuals, older adults, and persons with pre-existin conditions are at higher risk of developing severe illness that requ hospitalization and increases likelihood of death. Even healthy young people are susceptible. CDC/Alissa Eckert, MS; Dan Higgins, MAMS ©McGraw-Hill Education 6 What Influences Your Eating Habit ©McGraw-Hill Education © Wendy Sch Nutrition: The Basics Key Terms Diet: usual pattern of food choices. Nutrients: chemicals necessary for proper body functioning. Nutrition: scientific study of nutrients and how the body uses them. Metabolism: total of all chemical compounds processes occurring in living cells. Essential nutrient: nutrient that must be s______ by food. Deficiency disease: state of health that occurs when a nutrient is deficient or missing from the diet. ©McGraw-Hill Education  Nutrients in the Human Body Six classes of nutrients: Carbohydrates C,O& H Lipids C,O& H C,O, N Proteins &H Vitamins Minerals Water Vitamins are not included in this figure because they are in very small amounts. ©McGraw-Hill Education Man, woman: ©McGraw-Hill Education. Aaron Roeth Photog Food contains nutrients that, when broken down, can release energy in the form of adenosine triphosphate or short for ATP. ATP is used by our body cells and tissues for functional growth and repair. The Nutrients contained in food can be grouped as macronutrients and micronutrients Macronutrients: nutrients required in relatively large amounts. Carbohydrate, Protein and lipids Micronutrients: nutrients required in smaller quantities. Vitamins Minerals and Trace Elements BASIC FUNCTIONS OF NUTRIENTS IN THE BODY Energy Structure Regulatory Key Functions of Nutrients ©McGraw-Hill Education  What Is an Essential Nutrient? An essential nutrient: Must be supplied by food. Three key features to help identify an essential nutrient: 1. If the nutrient is missing from the diet, a deficiency disease occurs. 2. When the missing nutrient is added to the diet, the signs & symptoms of the deficiency disease are corrected. 3. Scientists can explain why the signs & symptoms occurred when the nutrient was missing from the diet. ©McGraw-Hill Education  What Are Phytochemicals? Non-nutrients May be beneficial to human health. Plants make hundreds of phytochemicals. Examples of phytochemicals include: - Carotenoids - Phenolics - Organosulfides - Alkaloids - Capsaicinoids - Fructooligosaccharides Education Apple, strawberries, raspberries: ©Brand X Pictures/Getty Images RF; Plums: Source: Scott Bauer/ARS/USDA; Red grapes: ©Jules Frazier/Getty Images RF; Almonds: ©C Squared Studios/Getty Images RF; Red chili pepper: ©Heide Benser/  Dietary Supplements The Dietary Supplement Health and Education Act of 1994 (DSHEA) allows manufacturers to classify nutrient supplements and certain herbal products as foods (not drugs). DSHEA defines a dietary supplement as a product (excluding tobacco) that contains a vitamin, a mineral, an herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake. ©McGraw-Hill Education 13  S1.2 Factors That Influence Jamaicans’ Health Lifestyle - a person’s usual way of living, including dietary practices and physical activity habits. Risk factors for chronic diseases include: Poor dietary practices Lack of physical activity Drug use, particularly tobacco and alcohol use Genetics, family history, and age Environmental conditions Psychological factors Environmental conditions ©McGraw-Hill Education  Healthy People 2030 A report by the U.S. Department of Health and Human Services that includes national health promotion and disease prevention objectives. Healthy People 2030 goals encourage Americans to: ❖ Attain healthy, thriving lives and well-being that are free of preventable disease, disability, injury, and premature death; ❖ Eliminate heath disparities, achieve health equity, and attain health literacy to improve the health and well-being of all; ❖ Create social, and physical, and economic environments that promote obtaining the full potential for health and well-being for all; ❖ Promote healthy development, healthy behaviors and well-being across all life stages; and ❖ Engage leadership, key constituents, and the public across multiple sectors to take action and design policies that improve the health and well-being of all. ❖ Improve health by promoting healthy eating and making nutritious foods available. ©McGraw-Hill Education 15  Healthy People 2030 Main Nutrition-Related Goal ©McGraw-Hill Education 16  S1.3 Metrics for Nutrition Units of measure often used in nutrition: Metric Basics: Length → meters (m) 1 inch = 2.54 centimeters (cm) 1 ounce = 28 grams (g) Weight → grams (g) 1 pound = 454 grams (g) Volume → liters (L) 2.2 pounds = 1 kilogram (kg) Common Metric Prefixes kilo- (k) = one thousand deci- (d) = one-tenth (0.1) centi- (c) = one-hundredth (0.01) milli- (m) = one-thousandth (0.001) micro- (mc or μ) = one-millionth (0.000001) ©McGraw-Hill Education  What’s a Calorie? Kilocalorie or Calorie - a measure of food energy A kilocalorie is the heat energy needed to raise the temperature of 1000 g (1 liter) of water 1 degree Celsius. 1 kilocalorie = 1 Calorie = 1000 calories Kilocalorie is abbreviated as kcal. ©McGraw-Hill Education Macronutrients and Micronutrient Macronutrients are classes of nutrients that provide energy and are needed in relatively large amounts by the body. Carbohydrates Fats Proteins Micronutrients are needed in relatively small amounts by the body, and they do not supply energy. Vitamins Minerals The Science of Nutrition. Wardlaw’s Perspectives in Nutrition. 11th Editi Schiff W. Nutrition for Healthy Living (w/Connect Access), 6th edition. ©McGraw-Hill Education Concept 1: Most Naturally Occurring Foods Mixtures of Nutrients W______ is often the main nutrient in foods. Foods contribute varying amounts of carbohydrates, protein, fats, vitamins, and minerals. Most commercially-processed foods also contain a mixture of nutrients. ©McGraw-Hill Education 20 ncept 2: Variety Can Help Ensure the Nutrit Adequacy of a Diet No natural food is “perfect” (contains all nutrients in amounts needed by the body). Choosing a variety of foods from each food group can help ensure the nutritional adequacy of a diet. U.S. Department of Agriculture ©McGraw-Hill Education 21 ncept 3: There are No “Good” or “Bad” Fo All foods have nutritional value. Empty calories: energy supplied by unhealthy solid fats, added sugars, and/or alcohol. Nutrient dense: describes a food or beverage that contains more key beneficial nutrients in relation to its total calories. - key beneficial nutrients ©McGraw-Hill Education 22  Comparing Nutrient Densitie ©Wendy Schiff ©McGraw-Hill Education 23  Comparing Nutrient Densitie ©McGraw-Hill Education 24  Energy in Food _____________________________________________________________________________________________________________________________________________ Consider these foods: 1 Hamburger Carbohydrate 39 grams x 4 = 156 kcal Fat 32 grams x 9 = 288 kcal Protein 30 grams x 4 = 120 kcal 564 kcal PRACTICE 8-ounce Piña Colada Carbohydrate 57 grams x = kcal Fat 5 grams x = kcal Protein 30 grams x = kcal Alcohol 23 grams x = kcal ? kcal 554 kcal ©McGraw-Hill Education  Energy Density Energy density: energy value of a food in relation to the food’s weight Fat content contributes to energy density. In general, foods with high w______ contents (for example, most fruits and vegetables) are not energy dense. Some foods are both nutrient dense and energy dense. - Nuts & nut butters ©McGraw-Hill Education 26  Concept 4: Enjoy Eating All Foods in Moderation Moderation: obtaining adequate amounts of nutrients, while balancing calorie intake with calorie expenditure. - Choose nutrient-dense foods. - limit serving sizes of energy-dense foods. - incorporate moderate-to-vigorous physical activities into your daily routine. ©McGraw-Hill Education 27 ncept 5: For Each Nutrient, There Is a R of Safe Intake Physiological dose: amount of a nutrient that is within the range of safe intake and enables the body to function optimally Megadose: amount of a nutrient (eg, vitamin or mineral that greatly exceeds the recommended amount ©McGraw-Hill Education 28 ncept 6: Food Is the Best Source of Nutr and Phytochemicals Dietary supplements should not be considered substitutes for nutrient-dense foods. The most natural, reliable, and economical way to ensure a healthy diet is to eat a variety of “whole” and minimally processed foods. Processing (which includes refinement) often removes nutrients and other beneficial food components. ©McGraw-Hill Education 29 ept 7: There Is No “One Size Fits All” Ap o Planning a Nutritionally Adequate Diet By using food guides presented in Chapter 3, you can individualize your diet so that it is nutritionally adequate and suits your likes and dislikes, budget, and lifestyle. Medical nutrition therapies are special diets designed to meet needs of people with chronic illnesses. Even the nutritional needs of healthy people vary during different stages of their lives. ©McGraw-Hill Education 30 oncept 8: Foods and the Nutrients They Con Are Not Cure-Alls Nutrients do not cure ailments other than nutrient deficiencies. Diet is only one aspect of life that influences health. Functional foods are made to boost nutrient intakes, reduce risk of disease, or manage specific health problems. ©McGraw-Hill Education 31 ncept 9: Malnutrition Includes Undernutriti Well as Overnutrition Malnutrition is the state of health that occurs when the body is improperly nourished. Malnutrition can result from inadequate or excessive amounts of nutrients. Overnutrition results from long-term excesses of energy or nutrient intake which often characterized by obesity (excess energy). eg, liver diseases du to drug abuse. ©McGraw-Hill Education 32 Concept 10: Nutrition Is a Dynamic Scie As researchers continue to explore the complex relationships between diets and health, nutrition information constantly evolves Dietary practices and recommendations often change as new scientific information becomes available and is reviewed and accepted by nutrition experts. It is important to evaluate research results published in scientific journals. ©McGraw-Hill Education 33  Food Labels Required on most packaged foods Raw foods, single ingredient foods exempted unless they make health claims Other exemptions exist, regulations are complex Purpose To help consumers make “healthy” choices ©McGraw-Hill Education  Elements of the Food Label Front of package Information Panel (“Principal Display Panel”) (Side or back of package) Name of food Name & address of Amount of food manufacturer/distributor Manufacturer’s Ingredients’ list information/marketing Nutrition Facts Panel Nutrition & health claims Allergen disclosures Organic claims (NOP) milk, eggs, fish, shellfish, peanuts, tree nuts, wheat, soy Reference: FDA Food Labeling Guide. 2009. Accessed at: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/u m2006828.htm ©McGraw-Hill Education  Ingredient List The ingredients in packaged food and beverage items are listed separately from (and often below) the Nutrition Facts label. This information lists each ingredient in the product by its common or usual name, and in descending order by weight. That is, the ingredient that weighs the most is listed first, and the ingredient that weighs the least is listed last. Nutrition Facts Panel Provides information about energy and nutrients in packaged foods Indicates serving size and numbe of servings in package Required to list the following: Total fat, saturated fat, trans fat, and cholesterol Sodium Total carbohydrate, fiber, sugars Protein Vitamin A, vitamin C, calcium, and iron ©McGraw-Hill Education  Summary ⚫ Nutrition refers to scientific study of nutrients and how the body uses them. ⚫ A nutritious diet plus regular exercise may reduce your chances of developing chronic diseases. ⚫ There are six classes of nutrients:, Carbohydrates, Lipids (including fats) , Proteins, Vitamins, Minerals, and Water. ⚫ Nonnutritients which include phytochemicals may be beneficial to human health. ⚫ Macronutrients are classes of nutrients that provide energy and are needed in relatively large amounts by the body. ⚫ Micronutrients are needed in relatively small amounts by the body, and they do not supply energy. ⚫ Choosing a variety of foods and eating them in moderation can help ensure the nutritional adequacy of a diet. 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