Introduction to Human Nutrition
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Transcript of Introduction to Human Nutrition
Introduction to Human Nutrition
the science of foods and the nutrients they contain
DIET: THE FOOD ONE CONSUMES
The food choices you make daily have a cumulative impact on your health. Poor food choices lead to chronic disease.
What is Food?
• Food contain nutrients and are derived from plant or animal sources
• Nutrients are used by the body to provide energy and to support growth, maintenance and repair of body tissues
Functional Foods
• Functional foods contain substances that provide health benefits beyond those of their nutrients
• May be a natural functional food or as a result of additives– Tomatoes – contain lycopene– Orange juice with calcium
THE 6 CLASSES OF NUTRIENTS
1. Carbohydrates2. Lipids (fats)3. Proteins4. Vitamins5. Minerals6. Water
Body Composition
Classification of Nutrients
– Organic or inorganic– Essential or nonessential– Macronutrient or micronutrient– Energy yielding or not
Essential Nutrients
• Nutrients the body either cannot make or cannot make enough of to meet its needs
• Must be obtained from foods• Examples:
• Vitamins• Calcium, iron, and other minerals• Some of the amino acids
Nonessentail Nutrients
• Body can make from other nutrients ingested• Examples:
• Cholesterol• Some amino acids
Classifying Nutrients by Composition
• Organic nutrients - contain carbon• Carbohydrates• Lipids• Proteins• Vitamins
• Inorganic nutrients - do not contain carbon• Minerals• Water
Quantity Needed
• Macronutrients: need in relatively large amounts– Carbohydrates, lipids, proteins
• Micronutrients: need in relatively small amounts– All other nutrients
A little more on energy
• Measure energy in kilocalories in U.S.– What most think of as a “calorie” is really a
kilocalorie– Kcal = amount of energy needed to raise the
temperature of 1 kg of water by 10C• Measure energy in kilojoules (kJ) in most
other countries
Energy-Yielding Nutrients
Carbohydrates– C H O– 4 kcal/gram– Body’s primary source of energy
• Use as glucose– Brain’s only source of energy– Stores are limited ~12-24 hours (in liver and
muscle)
Carbohydrates• Dietary sources
– Starch (complex carbohydrates) in grains and vegetables
– Sugars in fruits, sugarcane, sugar beets, honey and milk
– Insoluble fiber: cellulose in vegetables; provides roughage
– Soluble fiber: pectin in apples and citrus fruits; reduces blood cholesterol levels
Lipids
– C H O (P)– 9 kcal/gram– Body’s alternate source of energy
• Use fat along with glucose as an energy source most of the time
– Stores are unlimited
Lipids• Dietary sources
– Triglycerides• Saturated fats in meat, dairy foods, and tropical
oils• Unsaturated fats in seeds, nuts, olive oil, and
most vegetable oils– Cholesterol in egg yolk, meats, organ
meats, shellfish, and milk products
Lipids• Essential fatty acids
– Linoleic and linolenic acid, found in most vegetable oils
– Must be ingested
Lipids• Essential uses of lipids in the body
– Help absorb fat-soluble vitamins– Major fuel of hepatocytes and skeletal muscle– Phospholipids are essential in myelin sheaths
and all cell membranes
Protein
– C H O N – 4 kcal/gram– Body’s least desirable source of energy
• WHY? – Protein is used for energy only when there isn’t
any carbohydrate available as an energy source.
Proteins
• Enzymes • Structural proteins (shape and
form of cells and tissues)• Hormones• Immunoglobulins (antibodies)
Proteins
• Dietary sources– Eggs, milk, fish, and most meats contain
complete proteins – Legumes, nuts, and cereals contain
incomplete proteins (lack some essential amino acids)
– Legumes and cereals together contain all essential amino acids
Proteins
• Use of amino acids in the body1. All-or-none rule
• All amino acids needed must be present for protein synthesis to occur
2. Adequacy of caloric intake• Protein will be used as fuel if there is insufficient
carbohydrate or fat available
Energy Density
• Measure of the kcal per gram of food• Fat has the highest energy density of the 3
energy-yielding nutrients.• Foods with a high energy density provide
more kcal per gram than low density foods.
Energy Density
Vitamins• Essential• Organic, micronutrient• Not energy-yielding• Fairly easily destroyed/damaged• Can be water-soluble or fat-soluble
Minerals• Essential• Inorganic, micronutrient• Not energy-yielding• Indestructible
Improving your Health
• Goal is to reduce the number of risk factors that are in your control – Risk factor = something that statistically increases
the incidence of a disease• Risk factors may not be the cause of the disease………
Nutritional Deficiencies
• Overt vs. covert deficiency– Overt – outward signs of the deficiency
– Covert or sub-clinical– deficiency may be detected by lab tests, but not outward signs of the deficiency
Nutritional Deficiencies
Primary vs. secondary deficiency– Primary – inadequate intake of the nutrient
– Secondary – body doesn’t absorb adequate amounts, excretes too much….
• Body “mishandles” the nutrient
Here are the top 5 obese countries:
• United States • 34% of adults were overweight in 2008 • 66% are overweight in 2012
• Mexico• New Zealand• Australia• United Kingdom
Lowest: Japan & Korea 3.2%
Obesity
Artificial Sweeteners
• Reduced calories• Reduce tooth decay• Diabetes• Lower cost
Artificial Sweeteners
• Acesulfame potassium (Sunett, Sweet One)
• Aspartame (Equal, NutraSweet)• Neotame• Saccharin (SugarTwin, Sweet'N
Low)• Sucralose (Splenda)http://www.youtube.com/watch?v=A-hUyw2lcio
Find one source saying that artificial sweeteners are safe and one saying
that they are dangerous.
Which source is more credible?• Why?
» Is it backed by SCIENTIFIC research» Is it from a credible entity?