9 PowerPoint ® Lecture Outlines prepared by Dr. Lana Zinger, QCC CUNY Copyright © 2009 Pearson Education, Inc., publishing as Benjamin Cummings. Nutrition:

9PowerPoint® Lecture Outlines prepared by Dr. Lana Zinger, QCC CUNY

Copyright © 2009 Pearson Education, Inc., publishing as Benjamin Cummings.

Nutrition: Eating for Optimum Health


Assessing Eating Behaviors

What drives us to eat?

• Hunger

• Appetite

• Cultural and social meaning of food

• Habit or custom

• Emotional Comfort

• Convenience and advertising

• Nutritional value

• Social interactions


Eating for Health

Nutrition

• The science of the relationship between physiological functions and essential elements of food

Calorie

• Unit of measure that indicates the amount of energy we obtain from a food

Americans consume more calories per person than any other group of people in the world

Americans eat more fat (38%) than recommended by nutritionists (no more than 30%)



Eating for Health

Characteristics of a healthy diet

• Adequate

• Moderate

• Balanced

• Varied

• Nutrient dense

Copyright © 2009 Pearson Education, Inc., publishing as Benjamin Cummings. Figure 9.1

Trends in Caloric Intake and Food


Obtaining Essential Nutrients

Digestive process

• Sequence of functions by which the body breaks down larger food particles into smaller, more usable forms

• Our bodies cannot synthesize some essential nutrients

• Some essential nutrients obtained from food


The Digestive Process


Water

Dehydration – abnormal depletion of body fluids

The major component of blood

Necessary for

• Electrolyte and pH balance

• Transporting cells and O2

Recommended amount – 8 glasses/day (64 ounces)

50-60% of body is water

Is bottled water better?


Protein

Second most abundant substance in humans

Key to every cell, antibodies, enzymes, and hormones

Transport oxygen and nutrients

Role in developing/repairing bone, muscle, skin

Vital for human life

• May need additional protein if fighting off infection, recovering from surgery or blood loss, recovering from burns


Proteins

Amino acids • Building blocks of protein

• 20 essential amino acids must be obtained from food

• 11 non-essential amino acids produced by the body

• Link together to form

• Complete protein – supplies all essential amino acids

• Incomplete protein – may lack some amino acids, but these can be easily obtained from different sources

Few Americans suffer from protein deficiencies

Can you give examples of complete proteins?


Complementary Proteins


Calculating Your Protein RDA


Carbohydrates

Best fuel – provide energy quickly and efficiently Two types

• Simple sugars

• Glucose (monosaccharide) – most common form

• Fructose (monosaccharide) – found in fruits and berries

• Sucrose (disaccharide) – sources include granulated sugar, milk and milk products

• Complex carbohydrates (polysaccharides)

• Starches – from flour, pasta, potatoes• Stored in the body as glycogen

• Fiber


Carbohydrates

Carbohydrates and athletes

• Sugar may be counterproductive

• CHO ingestion is necessary for competitive long events

• Carbohydrate loading

Myth of sugar addiction

• Not related in long-term studies

• Moderation is the key


Carbohydrates and Weight Loss

High protein/low carb diets

• Helped educate the public about nutrients, importance of

• Whole grains

• Fiber

• Low-sugar food choices


Fiber

“Bulk” or “roughage”

Indigestible portion of plants

Insoluble

• Found in bran, whole-grain breads, most fruits and vegetables

• Found to reduce risk for several forms of cancer

Soluble

• Oat bran, dried beans, some fruits and vegetables

• Helps lower blood cholesterol levels

• Helps reduce risk for cardiovascular disease


Fiber

Offers many health protections

• Colon and rectal cancer

• Breast cancer

• Constipation

• Diverticulosis

• Heart Disease

• Diabetes

• Obesity

Most American eat far less than recommended

• Recommended is 20-30 grams and average is 12 grams


Fats

Also called lipids

Misunderstood but vital group of basic nutrients

• Maintain healthy skin

• Insulate body organs

• Maintain body temperature

• Promote healthy cell function

• Carry fat-soluble vitamins A, D, E, and K

• Are a concentrated form of energy



Triglycerides make up 95% of total body fat

• Remaining 5% composed of substances like cholesterol

• Can accumulate on inner walls of arteries and contribute to cardiovascular disease

• Ratio of cholesterol HDL/LDL helps determine risk for heart disease

Saturated vs. unsaturated fat

• Saturated mainly from animal sources, solid at room temperature

• Unsaturated generally come from plants and usually liquid at room temperature


Percentages of Saturated, Polyunsaturated, and Monounsaturated Fats in Common Vegetable Oils



Avoiding trans fatty acids

• Created by process of making liquid oil into a solid

• Increase LDL levels while lowering HDL levels

• Higher risk of coronary and heart disease, sudden cardiac death

• Found in many margarines, baked goods and restaurant deep-fried foods

• Food labels listing no trans fasts can still contain less than 500 milligrams/serving



Still need essential fatty acids

• Eat fatty fish

• Use healthier oils (including olive oil)

• Eat green leafy vegetables

• Walnuts, walnut oil

• Ground flaxseed



Use moderation with fat intake

• Read food labels

• Use olive oil for cooking

• Avoid margarine with trans fatty acids

• Choose lean meat, fish, poultry

• Eat fewer cold cuts, less bacon, sausages, hot dogs, organ meats

• Choose nonfat dairy products

• Use substitutes for higher-fat products

• Think of your food intake as an average, over a day or two—if you have a heavy breakfast, eat a light dinner


Vitamins

Potent, essential, organic compounds

• Promote growth, help maintain life and health

Two types

• Fat soluble – absorb through intestinal tract with fat

• A, D, E, and K

• Water soluble – dissolve in water

• B-complex and C


Vitamins

Few Americans suffer from vitamin deficiencies

• Often, vitamin supplements not necessary

• Too much of many vitamins can be harmful

Why do you think so many people take vitamin supplements?




Minerals

Inorganic, indestructible elements that aid the body

• Vitamins cannot be absorbed without minerals

Macrominerals are needed in large amounts

• Sodium, calcium, phosphorus, magnesium, potassium, sulfur, chloride

Trace minerals are needed in small amounts

• Iron, zinc, manganese, copper, iodine

• Excesses or deficiencies of trace minerals can cause serious problems




Determining Nutritional Needs

Recommended Dietary Allowances (RDAs)

Adequate Intake

Daily Values

Recommended Daily Intakes (DRIs)

Daily Reference Values (DRV)

Reading food labels can help determine needs


Reading a Food Label


Discussion Questions

• Discuss whether you think manufacturers are intentionally misleading consumers regarding serving size listings on their products. Why or why not?

• What kinds of standards for food labeling would you recommend to manufacturers?

ABC News: Nutrition

PlayVideoPlay

Video| Nutrition


The New MyPyramid Food Guide

Replaced the food guide pyramid to account for varied nutritional needs throughout the U.S. population

Emphasizes

• Personalization

• www.mypyramid.gov

• Gradual improvement

• Physical activity

• Variety

• Moderation

• Proportionality


The MyPyramid Plan


Serving Size Card


Nutritional Needs for Different Groups


Vegetarianism: Eating for Health

MyPyramid Plan adaptable for a vegetarian diet

Types of vegetarian diets

• Vegan

• Lacto-vegetarian

• Ovo-vegetarian

• Lacto-ovo-vegetarian

• Pesco-vegetarian

• Semivegetarian


Vegetarianism: Eating for Health

Reasons why 5-15% of the population are vegetarians

• Aesthetic

• Animal rights

• Economic

• Personal

• Health

• Cultural

• Religious


The Medicinal Value of Food

Compelling evidence that diet may be as effective as drugs

• Functional Foods

• Antioxidants

• Carotenoids


The Medicinal Value of Food

Folate

• Form of vitamin B

• Folate fortification 1998

• Neural tube defects

• Heart disease

Probiotics

• Found in fermented milk products


Supplements

Dietary supplements

• Products taken by mouth to supplement existing diets

• Includes vitamins, minerals, herbs

• FDA does not evaluate supplements prior to their marketing; companies responsible for own monitoring

• If in doubt about supplements, simply eat from the major food groups

• A multivitamin added to a balanced diet will generally do more good than harm


Gender and Nutrition

Men and women have different needs

• Women have cyclical changes

• Men have more lean tissue (burn more)


Changing the “Meat-and-Potatoes” Diet

Reasons to change

• Heavy red meat eaters are five times more likely to get colon cancer, and twice as likely to develop prostate cancer

• Fruits and vegetables reduce stroke risk as well as risk for oral, bladder, and pancreatic cancers

• Cancer of the esophagus is one of the fastest rising malignancies in the U.S., among white men in particular


Improved Eating for the College Student

Variety of challenges for healthy eating

Eating breakfast and lunch vital for keeping energy up throughout the day

• Make lunch and bring it with you, including healthy snacks

• Will keep you from buying less healthy food on the run

• Limit sugar-heavy beverages and fried products


Improved Eating for the College Student

Nutritional eating on a budget can be done

• Buy vegetables locally and in season

• Use coupons or shop at discount or bulk food stores

• Your city or county health department may have suggestions if you don’t have the funds to eat properly



Food Safety: A Growing Concern

Food-borne illness

• Affects millions of people each year

• Responsible for 5,000 deaths a year

• Signs

• Cramping

• Nausea

• Vomiting

• Diarrhea



Key factors why food-borne illness has increased

• Globalization of food supply

• Inadvertent introduction of pathogens to new geographic regions

• Exposure to unfamiliar food-borne hazards

• Changes in microbial populations

• Increases susceptibility of varying populations

• Insufficient education about food safety



Practice responsible food handling at home

• Keep hot foods hot, and cold foods cold

• Freeze or eat fish, poultry, or meats within 1 or 2 days

• Eat leftovers within 3 days

• Wash hands, cutting boards, counters, and knives well

• Use a meat thermometer

• Never thaw foods at room temperature


Food Irradiation: How Safe Is It?• Approved by USDA in

February 2000

• Use gamma irradiation from radioactive cobalt, cesium, or other X-ray sources

• Breaks chemical bonds in the DNA of bacteria

• Rays essentially pass through the food

• Lengthens product shelf-life, prevents spread of microorganisms

• Reduces need for toxic chemicals currently used

• Marked with the “radura” logo


Food Additives

Reduce food-borne illness

Enhance nutrients

Intentional food additives

• Antimicrobial agents: salt, sugar, nitrates

• Antioxidants: preserve color and flavor

• Artificial color, nutrient additives, flavor enhancers

• Sulfites

• Dioxins: found in coffee filters, milk containers, and frozen foods

• Methylene chloride: found in decaffeinated coffee

• Hormones: bovine growth hormone found in animals


Food Allergies and Intolerances

Food allergies• Abnormal response to a food triggered by the immune

system

• Found in 5% of children and 2% of adults

• Occurs when the body treats a food, usually protein, as an invader

• Initial signs include rapid breathing or wheezing, hives, rash, eczema, or runny nose

• More dramatic symptoms: facial swelling or respiratory problems (anaphylactic reaction)

• Anaphylactic reaction requires a shot of epinephrine, a hormone that stimulates the heart

• Can be mistaken for food intolerance or reactions to food additives


Food Allergies and Intolerances

Food intolerances

• Less dramatic reaction than food allergies

• Not the result of immune system response

• Generally shows as gastric upset

• Lactose intolerance common, also happens in response to food additives (MSG, sulfites, gluten)

• May have psychological triggers


Organic

Food developed, grown, or raised without use of synthetic pesticides, chemicals, or hormones

Becoming much more common


Organic

Foods need to meet criteria set by USDA to be certified organic

• Produced without hormones, antibiotics, herbicides, insecticides, chemical fertilizers, genetic modification, or germ-killing radiation

• Monitoring systems still under development

Some concern that buying organic means buying foods with less nutrients

• Buy close to home, get it in the refrigerator quickly

Is buying organic really better?

Documents

9 PowerPoint ® Lecture Outlines prepared by Dr. Lana Zinger, QCC CUNY Copyright © 2009 Pearson Education, Inc., publishing as Benjamin Cummings. Nutrition: