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Chapt01 Lecture

Nutrition

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Faith Beking
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38 views

Chapt01 Lecture

Nutrition

Uploaded by

Faith Beking
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 35

Chapter 01

*Lecture Outline
*See separate Image PowerPoint slides for all figures and tables pre-inserted into PowerPoint without notes.

Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

Chapter 1: Choosing What You Eat and Why?

Factors Affecting Food Choices


Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

Social needs

Psychological needs

Social network of family and friends

Food flavor, texture, and appearance preferences

Food customs and culture

Food availability

Food cost

Food marketing

Education, occupation, and income

Health and nutrition concerns, knowledge, and beliefs

Routines and habits

Lifestyle

BananaStock / PunchStock RF

Food Spending in America


Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

Total food expenditures adjusted for inflation dipped during the 200709 recession
800 Total food 700 Annual food expenditures (2006 dollars, billions) 600 500 400 300 Food away from home 200 100 0

Recessionary periods

Food at home

1990 91 92 93 94 95 96 97 98 99 2000 01 02 03 04 05 06 07 08 09 Years

Why Are You So Hungry?


Hunger
Physiological drive

Appetite
Psychological drive

Satiety
No

longer a desire to eat Regulated by the brain Feeding center Satiety center

What is Nutrition?

Nutrition is

The science that links foods to health and disease. It includes the processes by which the human organism ingests, digests, absorbs, transports, and excretes food substances.

Nutrients Come from Food


Provide

energy Provide building blocks Vital for growth and maintenance Essential

Essential Nutrient
Omission

leads to decline Regain normal function when restored to the diet Has specific biological function

Why Study Nutrition?

Nutrition and Health

Poor diet and sedentary lifestyle are risk factors for chronic diseases:
Disease of the heart (24.6% of all deaths) Cancer (23.3%) Stroke (5.3%) Diabetes (2.8%) Accounts for ~2/3 of all deaths

The Six Classes of Nutrients


Carbohydrates Lipids Proteins Vitamins Minerals Water

Nutrient Functional Categories


Provide

calories For growth, development, and maintenance Regulate body processes

Carbohydrates
Major source of calories (~4 kcal/gm) Simple sugars Complex carbohydrates Dietary fiber

Lipids
Fats and oils Do not dissolve in water Energy yielding (~9 kcal/gm) Animal fats (solid) Plant oils (liquid) Essential Fatty Acids

Proteins
Structural material Energy yielding (~4 kcal /gm) Amino acids Most Americans consume excess protein

Vitamins
Enable

chemical reactions Fat soluble Water soluble Subject to cooking losses Yield no energy

Minerals
Inorganic substances Numerous functions in the body Not destroyed during cooking Major and trace minerals Electrolytes Yield no energy

Water
Numerous vital functions in the body Majority of our body weight Recommended intake

9-13 cups/day

Found in foods Yields no energy

Other Components in Food

Phytochemicals
A chemical found in plants
Not considered essential nutrients May provide significant health benefits Found in fruits and vegetables

Transformation of Energy
Carbohydrate
4 kcal/gm

Protein
4 kcal/gm

Fat
9 kcal/gm

Alcohol
7 kcal/gm

ENERGY SOURCES
Build new compounds Nerve transmission Muscular movement electrolyte balance

What is a Calorie?
Measurement of energy The amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius 1,000 calories = 1 kcal = 1(food) Calorie

Sample Calculation of a Nutrition Label

Per serving
Carbohydrate: 15g x 4 kcal/g = 60 kcal PRO: 3g x 4 kcal/g = 12 kcal

FAT: 1g x 9 kcal/g = 9 kcal


TOTAL: 81 kcal, rounded down to 80

Contribution to Total Kcal

One days intake = 1980 kcal 290 gm of carbohydrate (x 4 kcal/gm) 60 gm of fat (x 9 kcal/gm) 70 gm of protein (x 4 kcal/gm) % of kcal as carbohydrate = (290 x 4)/1980 = 0.59 or 59% % of kcal as Fat= (60 x 9)/1980 = 0.27 or 27% % of kcal as PRO= (70 x 4)/1980 = 0.14 or 14%

Obesity in America
Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

WA MT OR ID WY NE NV CA UT CO KS MO IL IA IN KY TN AR MS TX LA AL GA NC SC OH WV VA SD ND VT

NH ME MA WI MI PA CT NJ DE MD DC NY RI

MN

AZ

OK

NM

AK

FL

HI

15%19% 25%29%

20%24% 30%

The Typical American Diet

16% of kcal as proteins


~66% from animal sources 10-35% advised

50% of kcal as carbohydrate


~50% from simple sugars 45-65% advised

33% of kcal as fat


~60 % from animal fats 20-35% advised

Assessing Our Diets


National Health and Nutrition Examination Survey (NHANES) US Dept. of Health & Human Services

Healthy People 2020 www.healthypeople.gov


Attain high-quality, longer lives free of preventable disease and death Achieve health equity Create social and physical environments that promote good health Promote quality of life

Eating Well in College

The Freshman Fifteen


Stressful situations University environment Peer pressure Alcohol Lack of Exercise

Eating Well in College

Tips to avoid the freshmen fifteen


Eat breakfast Plan ahead Limit liquid calories Stock the fridge with healthy choices Exercise regularly

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