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Lecture 2a

14 September 2015

Overview of Nutrition

Overview of lecture1)Introduction-nutrition in a nutshell/nutritional choices

2)Nutrients defined

3)Science of nutrition

4) Next lecture- Planning a healthy diet-chapter 2

Nutrition-defined-narrow-

Science of what we eat and its impact on us through:

ingestion(I), digestion(D), absorption(A), transport(T), metabolism(M),excretion (E) (IDATME)

Nutrition-defined-broad

Previous narrow definition

plus

psychology economics sociology and culture of food and eating

Food and hence nutritional choices depend on: •personal preference•habit •ethnic heritage or tradition •social interactions •availability, convenience and economy of food •positive and negative associations •emotional comfort •values •body image •nutrition for health

Nutrients defined:

chemical substances obtained from food and used in the body to provide:

a) energy, structural materials and regulating agents to support growth, maintenance, and repair of the body

b) possible disease prevention and reduction

Nutrients classified

Energy yielding

Non-energy yielding

Non-nutrients

Energy yielding nutrients-all organic-carbon containing

CarbohydratesLipidsProteins

4/9/4 kcal/gm – remember calories are really kcal

17/37/17 kjoules/gm

-energy for warmthbody maintenance (build new

compounds/turnover)), movement

Non-energy yielding nutrients -but can assist in deriving energy

Vitamins-organic

Minerals-inorganic-non-carbon containing

Water-inorganic

In food one has:Essential or indispensable vs. non essential nutrients vs conditionally essential

Also have non-nutrients-helpful, neutral, or harmful

AlcoholsPhytochemicalsAdditives, etc

How to page 10-Rolfes et al. – homework

Science of nutrition

Separating fact from rumour via studies:

fig 1-4 and table 1-3 Rolfes et al

Epidemiological (no intervention) -case-control, cross sectional, cohort

Experimental (intervention) - animal, in vitro (eg cell culture), human

Fig. 1-4, p. 14

Science of nutrition

-must follow good scientific method:

question hypothesis data interpret data concludequestion (s)

Figure 1-3 Rolfes et al-eg vitamin D

Fig. 1-3, p. 12

Animal and Human Studiesall studies must take into consideration

-controls -double/single blind, -subject/animal numbers, -randomisation of experimental

and control groups, -placebos in some cases for controls

-replication-so as to determine the validity of the variable(s) measured

SCIENCE OF NUTRITION DETERMINES :

a) If people meet requirements(recommendations) (how much (minimum) needed in diet)

or if one is deficient for one or more nutrients

b) Nutrient recommendations-page 17-21 Rolfes et al

DRI (EAR/RDA/AI/TUI)

c) TUI-toxicity

d) How to tell about adequate nutrition Watch out for hucksters