Intro to Nutrition

1
Intro to Nutrition

• Biology 101

2
What is nutrition?

• Nutrition studies interactions between living
  organisms and food.
• Food - plants animals that yield energy and
  provide nutrients to maintain life and allow
  growth, reproduction.
• Science of nutrition studies physiologic
  functions of nutrients, absorption, transport,
  metabolism of food.

3
Why do we eat?

• Energy
• Required for making things
• Essential nutrients.
• Things body needs but cannot make.
• Must be obtained in diet

4
What do we eat?

• Energy-yielding nutrients provide the energy
  needed to perform all functions of the body.
• The energy is measured in kilocalories.
• Calorie in dietary language kilocalorie(kcal)

5
Energy-yielding nutrients

• Carbohydrates most commonly used energy source
  for the body.
• Yield 4 kcal per gram.
• Sugars, starches, and most types of fiber are
  carbohydrates.

6
Energy nutrients contd

• Lipids
• Major energy storage nutrient, and concentrated
  energy source
• 9 kcal per gram of lipid
• Meats, oils, butter, dairy
• Proteins
• Least efficient energy source only used when in
  excess or no other options
• Extremely important for growth and maintenance of
  body structures
• 4 kcal per gram
• Meats, nuts, seeds, milk

7
Non-energy nutrients

• Water
• Performs many essential functions
• Lubricant
• Transport
• Temperature regulation
• solvent
• Comprises approximately 60 of human body weight.

8
Micronutrients

• Essential, non-energy producing nutrients needed
  in small amounts (milligrams/day)
• Vitamins
• Organic molecules that regulate body processes
• 13 essential vitamins
• Minerals
• Inorganic elements
• Important for structure and function

9
Individual Dietary Patterns

• Diet must provide energy, all essential nutrients
  other food components to prevent deficiencies,
  promote health, protect against chronic disease.
• No single food choice is good or bad in of
  itself but all of our choices combined make up a
  dietary pattern that is either healthy or not so
  healthy.

10
Previous food guide

• Moderate in fat, adequate in protein,
  carbohydrates such as grains, fruits, veggies

11
American diet
12
What is a serving?

• One serving of a given food is based on several
  factors determined by the USDA (United States
  Dept. of Agriculture).
• Examples one slice of bread, 3 oz of meat, ½ -
  1 cup of vegetables, 1 apple or banana, 1 cup milk

13
Calculate calorie intake
14
Problems with diet

• Deficiencies
• Fruits
• Vegetables
• Lean meats
• Dairy products
• Grains

15
Problems contd

• Excesses
• Added fats
• Added sugars
• Results
• Combined with decreased physical activity
• Increased obesity
• Diabetes
• Coronary artery disease
• cancer

16
Does one size fit all?

• Food guide pyramids are based on an average size
  person with average activity levels.
• There can be significant variation in food
  requirements based on lifestyle.

17
Individualize your plan

• www.MyPyramid.gov
• Gives an individualized plan based on age, ht/
  weight, gender, and activity level.

18
Malnutrition

• Consuming either too much or too little of one or
  more nutrients or energy.
• Undernutrition several causes
• Deficient intake
• Increased requirements
• Inability to absorb or use nutrients
• Starvation consequences weight loss, poor
  growth, inability to reproduce, death

19
Prevalence of problem

• Over 100 million children under 5 years old
  worldwide suffer from malnutrition almost all
  are in developing countries (70 in Southeast
  Asia, 26 in Africa
• Over 300,000 deaths per year in this age group
• Source eMedicine.com, pediatrics nutrition.
  June 30, 2006

20
Malnutrition contd

• Overnutrition energy intake exceeds needs.
  Excess stored as fat, can lead to obesity.
• Obesity increases risk for heart disease and
  diabetes among other health problems.
• Symptoms of nutrient deficiency or excess can
  occur quickly, or over a long period of time