1. Essentials of Nutrition

8/14/2019 1. Essentials of Nutrition

1/34

HUN 1201-Essentials of

NutritionRichard T Patton MA, MPH, RD/LN, CHES

Biology, Health & Wellness

Office 1271-8


2/34


3/34

Table 1-5, p. 24

Learding Causes of Death

in the United States


4/34

Actual Causes

of Deathin the United States (2000)

0 5 10 15 20

Percent of all causes of death

Tobacco

Diet/ActivityAlcohol

Microbial Agents

Toxic Agents

Firearms

Sexual Behavior

Motor Vehicles

Data Source: McGinnis & Foege, JAMA, November, 1993


5/34

On any given day

in the United States... 8 5 billion caloriesare

consumed (200 billion more thanneeded) 47 million hot dogs 4 million pounds of bacon 60 million pounds of red meat 170 million eggs


6/34

On any given day

in the United States...3 million gallons of ice cream10 million pounds of candy16 million gallons of beer andale1.5 million gallons of hardliquor(enough to make 26

million people drunk!)


7/34

On any given day

in the United States...Americans eat approximately100acres of pizza = 30,240,000 slices or

about 350 slices per second.

(Each man, woman and child in America

eats and average of 46 slices, (23

pounds), of pizza per year).


8/34

www.thisiswhyyourefat.com
http://www.thisiswhyyourefat.com/http://www.thisiswhyyourefat.com/


9/34


10/34


11/34


12/34

Eat More Fruits andVegetables!


13/34


14/34


15/34

Food Choices

Personal preferencesfor flavors offood are the main reason people

make food choices and choices can

be influenced by genetics.

Habitsare comforting and food

choices are often just a habit.


16/34

Food Choices

Ethnic heritage or traditionsare

strong influences on eating.

Social interactionssuch as specialevents, customs, and holidays are

shared by groups of people. Food is

often involved.


17/34

Food Choices

Food availability, convenience, and theeconomyare affecting many food choicesin todays world.

There are many positive and negativeassociations with food that affect whatfood is chosen to eat.

Eating for emotional comfortcan be theresult of changes in brain chemistry thatoccur when foods are consumed.


18/34

Food Choices

Values such as religious beliefs,political views, or environmentalconcernsmay affect food choices.

Body weightand image can affect foodchoices both positively and negatively.

The nutrition and health benefitsof

foods, such as whole, modified, or fortifiedfoods, are becoming more popular.


19/34

Nutrient Classification

Carbohydrates--simple, complex

Fats-- essential fatty acids

Proteins--essential amino acids

VitaminsWater & Fat soluble

Mineralsmajor & traceWater most of the body by weight


20/34

The Nutrients

Nutrients in Foods and in the Body Composition of foods includes the six nutrient

classes and can also contain nonnutrients

and other compounds, such as fibers,phytochemicals, pigments, additives, alcohols

and others.

Composition of the human body is made ofchemicals similar to food.


21/34


22/34

The Nutrients

Nutrients in Foods and in the BodyChemical composition of nutrients

includes both organic (those that contain

carbon) and inorganic (those that do notcontain carbon) compounds.

Essential nutrientsare those the bodycannot make or cannot make in sufficient

quantities to meet needs. These are also

called indispensable nutrients.


23/34

The Nutrients

Energy-Yielding Nutrients: Carbohydrate, Fat andProtein measured in Calories

Macro- vs. micronutrients

Carbohydrate, fat, and protein aremacronutrients because the body needs them

in large quantities.

Water, vitamins, and minerals do not provide

energy and are known as micronutrientsbecause the body needs them in smaller

quantities.


24/34

The Nutrients

Energy-Yielding Nutrients: Carbohydrate,Fat and Protein

Energy from food differs in energy density.

Carbohydrate = 4 kcalories per gram, Protein = 4 kcalories per gram, and

Fat = 9 kcalories per gram.

Activity in the body is fueled by food as energy

is released from bonds within carbohydrate,

fat, and protein as they are broken down.


25/34

The Nutrients

Energy-Yielding Nutrients: Carbohydrate,Fat and Protein

Excess Carbohydrateenergy is stored

in the body as body fat. Excess Fatenergy is stored in the

body as body fat.

Excess Proteinenergy is stored in thebody as body fat.


26/34

The Nutrients

Vitamins are organic, essential nutrientsthat allow the body to obtain energy from

carbohydrate, fat, and protein.

Minerals are inorganic, essential nutrients

that are found in the bones, teeth, and

body fluids.

Water is an indispensable and abundant

essential nutrient that participates in many

life processes.


27/34

The Dietary Reference Intakes (DRI)

Establishing Nutrient Recommendations

Estimated Average Requirement(EAR)defines the requirement of a nutrient that

supports a specific function in the body forhalf of the healthy population.

Recommended Dietary Allowances (RDA)use the EAR as a base and include sufficient

daily amounts of nutrients to meet the knownnutrient needs of practically all healthypopulations. This recommendation considersdeficiencies.


28/34


29/34

The Dietary Reference Intakes (DRI)

Establishing Nutrient Recommendations

Adequate Intakes(AI) reflect the averagedaily amount of a nutrient without anestablished RDA that appears to be sufficient.

Tolerable Upper Intake Level(UL) is amaximum daily amount of a nutrient thatappears safe for most healthy people and

beyond which there is an increased risk ofadverse health effects.


30/34


31/34

The Dietary Reference Intakes

(DRI) Establishing Energy Recommendations

Estimated Energy Requirement(EER)

represents the average daily energy intake to

maintain energy balance and good health forpopulation groups.

Acceptable Macronutrient Distribution Range

(AMDR) represents the range of intakes forenergy nutrients that provide adequate energy

and nutrients and reduce risk of chronic

disease.


32/34

The Dietary Reference Intakes

(DRI)Using Nutrient Recommendations

Apply to healthy people

Recommendations are not minimumand are

more likely maximum requirements and canbe adjusted for individuals by registereddietitians.

Achieved by consuming a variety of foods

Apply to average daily intakes Each DRI category serves a unique purpose.


33/34

Nutrition Assessment

Nutrition Assessment of Individuals - evaluatesthe many factors that influence or reflectnutritional health. Historical information regarding diet, health status,

drug use, and socioeconomic status is gathered.

Anthropometric data measure physical characteristicsincluding height and weight.

Physical examinations require skill and reveal

possible nutrition imbalances. Laboratory tests detect early signs of malnutrition.


34/34

Documents

1. Essentials of Nutrition