Chapter1 - An Overview of Nutrition
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Transcript of Chapter1 - An Overview of Nutrition
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An Overview of An Overview of NutritionNutrition
Chapter 1Chapter 1
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IntroductionIntroduction
• Daily food choices• Benefit health• Harm health
• Chronic disease
• Diet• Foods and
beverages
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Food ChoicesFood Choices
• Choices are highly personal• Social or behavioral motives
• Personal preference• Taste
• Sweet and salty
• Genetics
• Habit• Ethnic heritage or tradition
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Food ChoicesFood Choices
• Social interactions• Availability, convenience, and economy
• Benefits of home-cooked meals
• Positive and negative associations• Emotions
• Boredom, depression, anxiety• Stress
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Food ChoicesFood Choices
• Values• Religious beliefs, political views,
environmental concerns
• Body weight and image• Nutrition and health benefits
• Functional foods• Examples
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The NutrientsThe Nutrients
• Water• Hydrogen &
oxygen• Inorganic
• Minerals• Simplest nutrient• Inorganic
• Vitamins• Organic
• Carbohydrates• Organic
• Proteins• Organic• Contains nitrogen
• Lipids (fats)• Organic
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Body Composition of Health-Wight Men & Women
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Elements in the Six Classes of Elements in the Six Classes of NutrientsNutrients
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Energy-Yielding NutrientsEnergy-Yielding Nutrients
• Amount of energy in food• Depends on macronutrient composition
• Using nutrients for energy• Breaking of bonds• Storage of excess energy
• Metabolism• Materials for building body tissues• Regulation of bodily activities
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Energy-Yielding NutrientsEnergy-Yielding Nutrients
• Provide kcalories• Carbohydrate = 4 kcal/g• Protein = 4 kcal/g• Fat = 9 kcal/g
• Alcohol• Not a nutrient• Yields energy – 7 kcal/g
• Macronutrients vs. micronutrients
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The VitaminsThe Vitamins
• Thirteen organic vitamins• Water-soluble vitamins• Fat-soluble vitamins
• Facilitate energy release• Almost every bodily action requires
assistance from vitamins
• Vulnerable to destruction• Examples
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The Minerals & WaterThe Minerals & Water
• Minerals• Do not yield energy• Sixteen essential minerals • Indestructible
• Causes of mineral losses from foods
• Water• Medium for nearly all body activities
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The Science of NutritionThe Science of Nutrition
• Foundation in several other sciences• Biology, biochemistry, physiology
• Tremendous growth• Sequencing of human genome
• Nutritional genomics
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Conducting ResearchConducting Research
• Use of scientific method• Systematic process for conducting research
• Research studies• Controls
• Randomization
• Sample size• Placebos • Double-blind experiments
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The Scientific MethodThe Scientific Method
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Conducting ResearchConducting Research
• Epidemiological studies• Cross-sectional studies• Case-control studies• Cohort studies
• Experimental studies• Laboratory-based animal studies• Laboratory-base in vitro studies• Clinical trials
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Examples of Research Designs
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Examples of Research Designs
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Analyzing Research FindingsAnalyzing Research Findings
• Correlations – only show association • Positive correlation
• Not necessarily a desired outcome
• Negative correlation• No correlation
• Cautious interpretations and conclusions• Accumulation of evidence
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Publishing ResearchPublishing Research
• Peer review• Research has validity
• Findings are preliminary when published• Not meaningful by themselves
• Findings need to be replicated
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Parts of a Research Article
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Dietary Reference IntakesDietary Reference Intakes
• Standards defined for:• Energy • Nutrients• Other dietary components• Physical activity
• Collaborative effort of U.S. and Canada• Recommendations apply to healthy people
• May be different for specific groups
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Dietary Reference IntakesDietary Reference Intakes
• Estimated Average Requirements (EAR)• Average amount sufficient for half of
population
• Recommended Dietary Allowances (RDA)• Recommendations to meet needs of most
healthy people• About 98% of population
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EAR and RDA ComparedEAR and RDA Compared
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Dietary Reference IntakesDietary Reference Intakes
• Adequate Intakes (AI)• Insufficient scientific evidence• AI value set instead of RDA• Expected to exceed average requirements
• Tolerable Upper Intake Levels (UL)• Point where nutrient is likely to be toxic• Helps protect against overconsumption
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Inaccurate vs. Accurate View Inaccurate vs. Accurate View of Nutrient Intakes of Nutrient Intakes
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Dietary Reference IntakesDietary Reference Intakes
• Estimated Energy Requirement (EER)• Average dietary energy intake to maintain
energy balance• Healthy body weight
• Physical activity
• No upper level
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Dietary Reference IntakesDietary Reference Intakes
• Acceptable Macronutrient Distribution Ranges (AMDR)• Adequate energy and nutrients• Reduce risk of chronic diseases• Range
• 45-65% kcalories from carbohydrate
• 20-35% kcalories from fat
• 10-35% kcalories from protein
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Dietary Reference IntakesDietary Reference Intakes
• Estimates apply to healthy people• Needed adjustments
• Recommendations – not minimum levels nor optimal levels
• Goals intended to be met through diet• Apply to average daily intakes• Each DRI category serves a unique purpose
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Nutrition Assessment – Nutrition Assessment – Individual LevelIndividual Level
• Deficiency or excess over time leads to malnutrition• Undernutrition and overnutrition
• Symptoms of malnutrition• Diarrhea• Skin rashes• Fatigue• Others
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Nutrition Assessment – Nutrition Assessment – Individual Level Individual Level
• Creating a “total picture” of the individual• Historical information
• Health status, SES, drug use
• Diet history – intake over several days; portion sizes; computer analysis
• Anthropometric measurements• Height and weight – track to identify trends
• Physical examinations• Laboratory tests
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Stages in the Development of a Stages in the Development of a Nutrient DeficiencyNutrient Deficiency
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Nutrition Assessment – Nutrition Assessment – Population LevelPopulation Level
• National nutrition surveys• National nutrition monitoring program
• Coordinates two major national surveys
• Oversample high-risk groups
• National health goals• Healthy People
• National trends
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Healthy People 2020 Nutrition & Weight Status Objectives
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Healthy People 2020 Nutrition & Weight Status Objectives
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Diet and HealthDiet and Health
• Food plays vital role in supporting health• Chronic disease – epidemic levels
• Multiple factors over multiple years
• Leading causes of death
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Diet and Health
• Risk factors • Persist over time• Cluster
• Prominence of risk factors• Tobacco• Diet & activity
patterns• Others
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Nutrition Nutrition Information & Information &
MisinformationMisinformation
Highlight 1
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Nutrition Information & Nutrition Information & MisinformationMisinformation
• Validity of information• Who is providing information?
• Qualifications
• Internet• Anyone can publish anything
• No guarantees of accuracy
• Evaluate websites• Who, When, Where, Why, and What?
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• News• Often tell lopsided story
• Testimonials
• Tight deadlines
• Limited understanding
• Current and controversial
Nutrition Information & Nutrition Information & MisinformationMisinformation
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• Identifying nutrition experts• Physicians & other health-care professionals
• Training in nutrition is limited
• Registered Dietitian (RD)• Degree and clinical internship
• National exam
• Maintain up-to-date knowledge
• Dietetic Technician Registered (DTR)
Nutrition Information & Nutrition Information & MisinformationMisinformation
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• Identifying fake credentials• Accreditation• Diploma mills• Fraudulent businesses
• Red flags of nutrition quackery• Misinformation
Nutrition Information & Nutrition Information & MisinformationMisinformation
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Nutrition Information & Nutrition Information & MisinformationMisinformation