Chapter 1
Chapter 1
to HNSC
1210
-‐ Fat
2. Minerals
-‐ Vit.
A,
D,
E
&
K Needed
in
Micro
Ns large
quantities
H2O soluble
Ns 1. CHO
2. Fat
-‐ CHO 3. Protein
-‐ Proteins 4. H2O
-‐ Minerals
-‐ Vit.
B
&
C
-‐ H2O
Functional foods:
Enriched foods
&
fortified foods:
foods
to
foods
known
to
which
nutrients
have
been
added.
possess
nutrients
Food
types Staple foods:
foods
used
or
non-‐nutrients
that
might
lend
frequently
or
daily,
for
example
Basic foods:
milk
and
milk
rice
(in
East
and
Southeast
Asia)
protection
against
products;
meats,
fish
and
or
potatoes
(in
Ireland).
If
well
diseases.
All
poultry;
vegetables,
including
chosen,
these
foods
are
nutritious
foods
dried
peas
and
beans;
fruit;
nutritious. can
support
health!
and
grains.
These
foods
are
considered
to
form
the
basis
Processed foods:
Fast foods:
restaurant
of
a
nutritious
diet.
Also
foods
subjected
to
any
foods
that
are
available
called
whole
foods. process,
such
as
within
minutes.
milling,
alteration
of
Burgers,
fries,
salads,
Organic foods:
foods
texture,
addition
of
milkshakes,
vegetable
grown
without
additives,
cooking,
or
dishes.
May
or
may
not
synthetic
pesticides
others.
May
or
may
meet
people’s
nutrient
or
fertilizers. not
be
nutritious. needs.
Proportions
of
Nutrients
How
important
is
it
to
eat
well!
The
human
body
in
numbers
Nutrients
§Essential:
the
nutrients
that
the
body
can
not
make
for
itself
from
other
raw
materials
§Conditionally
essential:
the
nutrients
that
the
body
can
not
make
enough
of
to
meet
the
requirements
for
health
(e.g.
the
amino
acid
histidine
to
support
protein
synthesis
during
growth)
§Non-‐essential:
the
nutrients
that
the
body
is
able
to
make
for
itself
Essential
amino
acids
n 8
essential
amino
acids
(TV
TILL
PM)
• Threonine
• Valine
• Tryptophan
• Isoleucine
• Leucine
• Lysine
• Phenylalanine
• Methionine
Essential
nutrients
n Glucose
n2
Essential
fatty
acids
• Linoleic
acid,
linolenic
acid
n Vitamins
• 4
Fat-‐soluble
(A,D,E,
K)
• All
water
soluble
n Minerals
(All)
Energy
n Food
energy
measured
in
Calories
=
Kcalories
• Carbohydrate 4
Kcal/g
(Cal/g)
• Protein 4
Kcal/g
• Fat
(lipid) 9
Kcal/g
• Alcohol
7
Kcal/g
n Provides
energy,
but
not a
nutrient
n Food
quantity
measured
in
grams
Calculating
total
Calories
n Example:
Crispers
n Baked
not
fried,
Serving:
25
grams
(~17
crackers)
1.4
g
protein,
5.5
g
fat,
17
g
CHO
How
many
calories
(Cals)?
ØTotal
Cals = Cals (CHO)
+
Cals (fat)
+
Cals (protein)
Cals (CHO)
=
grams
(CHO)
x
4
Cals (fat)
=
grams
(fat)
x
9
Cals (protein)
=
grams
(protein)
x
4
1
serving
(pack)
of
crispers
=
123
Cals
Calculating
%
Calories
from
fat
Ø %
Calories
from
fat
=
[Cals (fat)/
total
Cals]
x
100%
In
this
example
%
Cals from
fat:
5.5 g
fat
x 9 Calories/g
=
49.5
Calories
49.5/123
x
100
=
40%
Calories
from
fat
Likewise,
%
Cals from
CHO
17 g
CHO
x 4 Calories/g
=
68
Calories
68/123
x 100
=
55%
Calories
from
CHO
Calculating
Calories
n Potato
Chips
(small
bag)
2
g
protein,
15
g
fat,
24
g
CHO
for
43
grams
(~22
chips)
Total
calories?
%
Calories
from
fat?
%
Calories
from
CHO?
Calculating
Calories
n Quaker
Crispy
Mini’s
14g
CHO,
1g
PRO,
3g
fat
per
20g
serving
(approximately
12
rice
chips)
Total
calories?
n (14g
CHO
x
4
Cal/g)
+
(1g
PRO
x
4
Cal/g)
+
(3g
fat
x
9
Cal/g)
=
(56)+(4)
+
(27)
n Total
Calories
=
87
What
is
a
healthy
diet,
really?
Healthy
diets
Adequate in
essential
nutrients,
fibre and
energy
Research
designs:
Nutrition
research
Scientists
uncover
nutrition
facts
by
experimenting
Research
designs:
• Do
not
take
actions
based
on
the
findings
of
single
study
• Science
works
by
the
accumulation
of
evidence
and
by
consensus
• Sometimes
the
media
sensationalizes
even
confirmed
findings
Controversy
1
Sorting
the
Imposters
From
the
Real
Nutrition
Experts
n Identifying
valid
nutrition
information
• Is
This
Site
Reliable?
n Earmarks
of
Nutrition
Quackery
https://academic.oup.com/jn/article/138/9/1671/4750836
Identifying Valid Nutrition Information
n Information
derived
from
scientific
research,
conducted
by
scientists with
these
characteristics:
• Test
ideas
through
properly
designed
scientific
experiments
• Recognize
inadequacies
of
anecdotal
evidence/
testimonials
• Do
not
apply
research
findings
from
animals
to
humans
• Do
not
generalize
findings
to
all
population
groups
• Report
their
findings
in
respected
scientific
journals
that
are
peer
reviewed
Table C1-3
Is This Site Reliable?
To judge whether an Internet site offers reliable nutrition information, answer the following questions: