1

Introduction to NutritionALH 1000

Chapter 1 & 2

An Overview Of Nutrition

And

Planning A Healthy Diet

Instructor

Bonnie Bennett-Campbell,

RN MSN

Food Choices Food and Nutrition

Play a Significant Role in Life

An Individual’s Diet Over Time Can Affect Health in a Positive or Negative Way

Acute and Chronic Illness Later in Life can be Affected by Food Choices Throughout Life

Food Choices

Personal Preferences for Flavors of Food are the Main Reason People Make Food Choices

Habits are Comforting and Food Choices are often just a Habit

Ethnic Heritage or Traditions are Strong Influences on Eating

Food Choices

Social Interactions Such as Special Events, Customs, and Holidays are Shared by Groups of People

Food Availability, Convenience, and the Economy are Affecting Many Food Choices in Today’s World

Food Choices

There are Many Positive and Negative Associations that Affect what Food is Chosen to Eat

Eating for Emotional Comfort May Be Appropriate at Times but can Lead to Overeating

Food Choices

Values Such as Religious Beliefs, Political Views, or Environmental Concerns May Affect Food Choices

Body Weight and Image can Affect Food Choices Both Positively and Negatively

The Nutrition and Health Benefits of Functional Foods are Becoming More Popular

2

The Nutrients

Nutrient ClassesCarbohydrates

Fat

Protein

Vitamins

Minerals

Water

*Maintaining a Healthy Body Requires the Continual Replenishment of Energy and Nutrients from Food

The Nutrients

Purpose of Nutrients

Support the Growth, Maintenance and

Repair of Body Tissues

Essential Nutrients

Nutrients the Body Cannot Make in Sufficient Quantities

Nutrients In Food And In The Body

Composition of Foods Includes:6 Nutrient Classes

Non-Nutrients and Other Compounds Such as:Fibers

Phytochemicals

Pigments

Additives

Alcohols

Other

Nutrients In Food And In The Body

Composition of the Human Body is Made of Chemical Similar to Food

Chemical Composition of Nutrients Includes Both Organic and Inorganic Compounds

Essential Nutrients are Those the Body Cannot Make or Cannot Make a Sufficient Quantities to Meet Needs

The Energy Yielding Nutrients

Carbohydrates

Fat

Protein

*MACRONUTRIENTS -Build Body Tissues and

Regulates Body Processes

Table 1-2, p. 9

3

Energy

Energy is Measured in kCalories

Calories, kilocalories, kcalories, kcal

Energy from Food Differs in Energy

Density

Energy in the Body is Fueled by Food

The Process by Which Food is Broken Down to Yield Energy is called Metabolism

Energy Density of Two Breakfast Options Compared

LOWER ENERGY DENSITY HIGHER ENERGY DENSITY

This 450-gram breakfast delivers 500

kcalories, for an energy density of 1.1

(500 kcal 450 g = 1.1 kcal/g).

This 144-gram breakfast also delivers

500 kcalories, for an energy density of 3.5

(500 kcal 144 g = 3.5 kcal/g).

Fig. 1-2, p. 10

Micronutrients

VitaminsEssential MicronutrientOrganic

WaterIndispensable, Abundant, Participates in Many

Life Processes

MineralsEssential MicronutrientInorganic

Comparing Nutrient Recommendations

Food and Agricultural Organizations (FAO)

World Health Organization (WHO)

Other Nations and Organizations

Nutrition Assessment

Nutrition

Deficiency (undernutrition) of a nutrient

or energy - malnutrition

Excess (overnutrition) of a nutrient or energy – obesity

Nutrition Assessment

Identifying Nutritional Problems Includes:

Collecting Dietary Data

Obtaining Health Information

Performing Laboratory Tests

Anthropometrics

Physical Examinations

4

Nutrition Assessment of Individuals

Historical Information of Diet, Health Status, Drug Use, and Socioeconomic Status is Gathered

Anthropometrics Data Measures Physical Characteristics

Physical Examinations Require Skill and Reveal Possible Nutrition Imbalances

Laboratory Tests Detect Early Signs of Malnutrition

Stages of Nutrition Deficiency

Overt —Is Easy to Observe

Primary Deficiency —Is Inadequate Dietary Intake

Secondary Deficiency —Is Caused by Disease or Drugs

Subclinical Deficiency —Is the Early Stages of Deficiency Without Outward Signs

Covert —Is Hidden

Table 1-5, p. 24 Table 1-6, p. 25

Nutritional Assessment of Populations

National Nutrition Surveys

National Nutrition Monitoring Program uses Survey Research to Collect Data on Foods People Eat and People’s Health Status

Data Collected is Used for Nutrition Policy, Food Assistance Programs and Food Supply Regulations

National Health Goals

Healthy People 2010 is a National Public Health Initiative Under the U.S. Department of Health and Human Services

Identifies the Most Significant Threats to

Health

Focuses Efforts on Eliminating These Threats

5

Table 1-4, p. 23

Diet and Health

Diet Plays a Vital Role in Supporting Health

Current Research Focuses on the Development of Chronic Disease Due to Nutrient and Energy Excesses

Chronic Diseases

Research Indicates that Behavior and Certain Conditions are Related to Disease

4 out of 10 Leading Causes of Death have a Relationship with Diet

Many Leading Causes of Death have a Relationship with Alcohol

Chronic Diseases

Risk Factors Persist Over Time

Risk Factors Cluster and Focusing on 1

Factor may Improve Another

Risk Factors in Perspective, Most Common:

Tobacco Use

Diet and Activity Patterns

Alcohol Use

Nutrition Information and Misinformation

On the Net and in the News

Both Potential and Dangerous

Important to be able to Identify RELIABLESources of Nutrition Information

Fraud and Quackery

Reliable Sources include Nutrition Experts and Health Care Professionals

Red Flags of Nutrition Quackery

Time tested

Such findings would be widely

publicized and accepted by

health professionals.

Quick and

easy fixes

Even proven

treatments

take time to

be effective.

One product does it all

No one product can possibly

treat such a diverse array of

conditions.

Natural

Natural is not

necessarily better

or safer; any

product that is

strong enough

to be effective is

strong enough

to cause

side effects.

Satisfaction

guaranteed

Marketers may make

generous promises, but

consumers won’t be

able to collect on them.

Paranoid

accusationsAnd this product’s

company doesn’t

want money?

At least the drug

company has

scientific research

proving the safety

and effectiveness

of its products.

Personal

testimonials

Hearsay is the

weakest form of

evidence.

Meaningless

medical jargon

Phony terms hide

the lack of scientific

proof.

Fig. H1-2, p. 36

6

Physicians and Other Health Care Professionals

American Dietetic Association (ADA)

Recommends Nutrition Education be a Part of all Health Care Professionals Curricula

Registered Dietician (RD)

Maintain Up-to-Date Registration

Licensed to Practice

May use the Title Nutritionist

Public Health Dieticians Work for Government Funded Agencies

Table H1-1, p. 33

Identifying Valid Information

Information Should be Based on Research

Government Health Agencies

Volunteer Organizations

Consumer Groups

Professional Health Organizations

Journals

Chapter 2 Planning a Healthy Diet

Principles and Guidelines

Diet Planning Guides and Dietary Guidelines are the Tools that Apply Principles of Good Eating and Offer Practical Advice on Eating Habits

Using Diet Planning Tools Together Allows Individuals to Plan Nutrient-Dense, Well-Balanced Diets that Provide Variety and Moderation Without Excessive Energy

Consuming Food Wisely and Practicing Healthy Habits Supports Overall Health

Diet Planning Principles

Adequacy (Dietary)—Providing Sufficient Energy and Essential Nutrients

Balance (Dietary)– Consuming the Right Proportion of Foods

kCalories (Energy) Control —Balancing the Amount of Foods and Energy to Sustain Physical Activities and Metabolic Needs

Diet Planning Principles

Nutrient Density—Measuring the Nutrient Content of a Food Relative to its Energy Content

Empty-kCalorie Foods –Denotes Foods that Contribute Energy but Lack Nutrients

Moderation (Dietary) –Providing Enough but not too Much of the Food or Nutrient

Variety (Dietary) –Eating a Wide Selection of Foods within and among the Major Food Groups

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Diet Planning Guides

Food Guides Sort Food into Groups Based on Nutrient Content and/or Energy Content

Recommended Amounts of Food Per Group Assist Consumers in Practical Meal Planning

Guides are Important in Selecting Foods for Nutritious Diets Providing Balance

Variety

Adequacy

Moderation

Diet Planning Guides

A Combination of Whole Grains, Vegetables, Legumes, Fruits, Meats or Meat Alternates and Milk Products is Essential to a Healthy Diet

Following Diet-Planning Guides can help to Meet Nutrition and Health Goals

Food Group Plans are Clusters of Foods Similar in Nutrient Content

USDA Food Guide

5 Major Food Groups

Vegetables

Fruits

Grains

Meat and Legumes

Milk

USDA Food Guide

Foods within Each Group are Sorted by Nutrient Density

Solid Fats and Added Sugars are used Sparingly

Recommended Amounts

Serving Sizes

Fruits, Vegetables and Milk Serving Equivalents are Given in Cups

Grains and Meats are Given in Ounces

Can Visualize Portion Sizes with Common Objects

Mixtures of Foods

Foods that Fall into 2 or More Food Groups

Examples are

Casseroles, Soups, and Sandwiches

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Vegetarian Food Guide

Reliance on Plant Foods such Grains, Vegetables, Legumes, Fruits, Nuts and Seeds

Similar Food Groups and Serving Sizes

Use of Meat Alternatives Legumes, Seeds, Nuts,

Tofu) Soy Milk

MyPyramid—Steps to a Healthier You

© 2009 Cengage - Wadsworth

From Guidelines to Groceries

Processed Foods have been Treated thus Changing their Properties

Fortified Foods have Improved Nutrition

Grains Refined Foods Lose

Nutrients During Processing

Enriched Foods Have Nutrients Added Back

Whole Grain Products are Not Refined

Vegetables

Choose Green Leafy and Yellow-Orange Vegetables are ImportantGood Sources of

Vitamins, Minerals, and Fiber

Be Careful to Control Added Salt and Fat

9

Legumes

Variety is Important

Economical

Low Fat

Nutrient Rich

Fiber Rich

Fruit

Choose Citrus and Yellow Orange Fruits

Processed Fruits are Acceptable Alternatives to Fresh

Fruit Juices Lack Fiber but are Healthy Beverages

Watch Energy Intakes and Fruit Drinks

Provides Vitamins, Minerals, Fibers and Phytochemicals

Meat, Fish and Poultry

Provides Minerals, Protein and B Vitamins

Choose Lean Cuts

Textured Vegetable Protein is a Processed Soybean Protein and can be used in Recipes

Use Low-Fat Cooking Methods, Trim and Drain Fat to Reduce Fat Intake

Milk

Dairy Foods are often Fortified with Vitamins A and D

Imitation Foods that Resemble other Foods are Nutritionally Inferior

Food Substitutes are Designed to Replace other Foods

Many Lower Fat Dairy Products are Available including Fat Free Milk, 1% Milk, 2% Milk and Cheeses

Grains

• Refined

– Have lost nutrients during processin

• Enriched

– Have had some nutrients added back

– Iron, Thiamin, Riboflavin, Niacin, Folate

• Whole-grain

– Rich in fiber, nutrients found in original grain

– Support good health

– Should account for at least half of daily grains

The Ingredient List

All Ingredients Listed

Descending Order of Predominance by Weight