Vitamins, Food,

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• Vitamins, Food, Nutrition
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• (2007 Academic Year)
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• Outlines of Vitamins, Food Nutrition Fall
  2007
• S.-H. Chiou, Ph.D.
• 1. September 20 Registration and Objectives of
  the Course
• 2. September 27 Introduction Diet, Cancer and
  Health
• 3. October 4 Metabolism of Carbohydrate, Lipid
  and Protein (I)
• 4. October 11 Metabolism of Carbohydrate, Lipid
  and Protein (II)
• 5. October 18 Obesity, Malnutrition and
  Kwashiorkor
• 6. October 25 Vitamins Water - soluble (I)
• 7. November 1 Vitamins Lipid - soluble (II)
• 8. November 8 Mid-term Examination
• 9. November 15 University Anniversary Recess
• 10. November 22 Minerals and Inorganic Salts
  (I)
• 11. November 29 Minerals and Inorganic Salts
  (II)
• 12. December 6 Food Poisoning, Botulism,
  Pasteurization and Sterilization
• 13. December 13 Nutritional Prevention of
  Cancer?
• 14. December 20 Free Radicals and Antioxidants
• 15. December 27 Antioxidants and Health Food

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• PROLOGUE
• Hippocrates once commented that "A wise man
  should consider that health is the greatest of
  all human blessings". Too many of us do not have
  the slightest idea of how to maintain good
  health. When illness strikes, we rely on our
  doctors to cure us. Sometimes we just fail to
  realize that "the cure usually comes from
  within", i.e. the immune system of human body.
  All we have to do is taking good care of the
  inner healing force of human body in order to
  maintain a good health. Our modern lifestyles
  have gotten us off the right balance of optimal
  functioning of human body. For instances, fast
  foods, alcohol and smoking abuse, drug
  dependencies, a polluted environment and stress
  from various sources of modern society can all
  somehow affect this health-maintaining mechanism
  of human body. Nature intended to fuel our body
  with the right natural substances in order to
  enable the inner healing force or mechanism to
  function up to its fullest potential. That is,
  the Nature's resources of whole foods, vitamins,
  minerals, enzymes, amino acids, and other small
  or large molecules of natural abundance are all
  designed for use in our healing process of immune
  systems. Lacking the knowledge as to what our
  bodies need to function properly can lead us to a
  state of improper nutritional balance and
  susceptible to all kinds of illnesses. All
  individuals should take an active part in the
  maintenance of their health. The more we take it
  upon ourselves to learn about nutrition, the
  better prepared we will be to take that active
  role.

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• Good nutrition is the foundation of good health.
  Everyone needs the four basic nutrients- water,
  carbohydrates, proteins and fats- as well as
  vitamins, minerals and other micronutrients. In
  this course we plan to give a guidance on how to
  choose the proper foods and to better understand
  why those foods should be supported with
  supplements and to provide a clear idea on the
  components of a healthy diet. The evaluation of
  the common concepts regarding food, drugs and
  nutrition is analyzed on the basis of current
  advances in biochemical sciences. Therefore it is
  intended that the introduction of modern research
  in vitamins and nutrition will be used to improve
  the students' awareness of correct nutritional
  knowledge in relation to good health. Welcome and
  enjoy your trip in the quest of good health based
  on a sound and prudent understanding of
  nutritional knowledge on foods and vitamins.

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• THE DIET AND CANCER LINK
• Cancer is not a single disease, but rather the
  generic name used for more than 100 diseases, all
  having in common the uncontrolled reproduction of
  abnormal cells. While scientists are only now
  beginning to understand the causes of cancer, and
  the process by which cancer cells grow and
  reproduce, there exists a large and growing body
  of evidence showing that the foods we choose each
  day play a major part in cancer risk, the cancer
  process and cancer prevention.
• Scientists have long estimated that a large
  percentage of our cancer risk is related to our
  lifestyle choices. The new international report
  on cancer prevention from the American Institute
  for Cancer Research, (Food, Nutrition and the
  Prevention of Cancer A Global Perspective) found
  that 30 to 40 of all cancers are directly
  linked to the foods we eat, the exercise we get
  and how well we watch our weight. And when we
  couple these healthful diet and lifestyle choices
  with not smoking, the report finds that as many
  as 60 to 70 of cancers could be prevented. What
  this all means is that we have the potential in
  our daily food and lifestyle choices to make a
  major impact on the cancer risk we each face
  every day.

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• The potential offered by research and
  education programs in diet, nutrition and cancer
  is enormous. While scientists have long suspected
  that dietary choices play an important role in
  the cancer process, it has only been in the last
  10 to 20 years that this area of research has
  been given more attention, and has begun to
  attract the levels of funding that can bring
  strong results. Today an increasing understanding
  of the role of vitamins, minerals, fats, fiber,
  phytochemicals in helping to control cancer risk
  offers each of us the opportunity to make simple
  changes for lower cancer risk.
• With almost 1.4 million new cancer cases in the
  U.S. each year, and more than 500,000 deaths from
  this disease, programs which can produce even a
  small reduction in cancer rates offer enormous
  savings in lives, suffering and medical expense.
  As scientific knowledge about the role that our
  dietary choices play in both promoting and
  preventing cancer, it has become increasingly
  clear that simple dietary changes could have a
  significant impact on reducing cancer rates.
• As of now there is no guarantee against cancer.
  But with overwhelming scientific evidence showing
  that the vast majority of cancers are directly
  related to our lifestyle choices (with diet and
  smoking as the two major influencers of cancer
  risk), there is a great deal that we each can do
  to reduce our cancer risk. Learn more about how
  your food choices influence your cancer risk in
  this course, which will explain the diet and
  cancer link, and offer practical and easy
  information on how to make changes for lower
  cancer risk.

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• The foods you choose determine which nutrients
  you consume.
• Your nutrient intake affects your health in the
  short and long terms.
• Nutrients fuel our bodies, provide structure, and
  regulate body processes.
• A healthy diet is base on variety, balance, and
  moderation.
• We choose foods for many reasons other than their
  nutrient content.
• Advances in nutrition knowledge are made by using
  the scientific method.
• Nutrition information should be critically
  examined before it is accepted as true.

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Your Food Choices Affect Your Health
Your Food Choices Affect Your Health

• You are what you eat
• The foods you choose determine the nutrients you
  consume.
• What are nutrients?
• Nutrients are substances in food that provide us
  with energy and structure and regulate body
  processes.
• There are over 40 different essential nutrients
  that we need to stay healthy.
• To make your diet healthy, it is important to
  choose nutrient-dense foods.
• Nutrient density is a measure of the nutrients
  provided by a food relative to its calorie
  content.

Chapter 1 Nutrition Choices for Health
Chapter 1 Nutrition Choices for Health
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• Vitamins, Food Nutrition
• Introduction
• Objectives 1. To elucidate the biochemical role
  of a proper diet in maintaining Homeostasis.
• 2. To understand the metabolic basis of some
  nutritional diseases.
• EX U.S. resident 1420 lb food used per year 7
  times that of average body weight
• Essential food consumption for growth in
  children and pregnancy.
• Dynamic and continual energy flux, i.e. intake
  of food and consumption of food energy through
  sweat, urine and feces.
• (2) Proper dietary regimen (food intake) 1.
  Carbohydrates 2. Proteins 2. Fats 4. Minerals
  5. Vitamins 6. Water.
• Macronutrients and Micronutrients
• Homeostasis the tendency of the physiological
  system of higher animals in maintaining a similar
  and stable condition, i.e. the constant internal
  cellular compositions.
• Diseases Breakdown in homeostasis.
• Chemical composition of an E. coli cell
• H2O-70 Protein-15 DNA-1 RNA-6
  Carbohydrate-3 Lipid-2 Inorganic salts-1
  free amino acids, nucleotides, etc.
• Chemical composition of human body
• H2O 55, Protein 19, fat 19, carbohydrate 1
  and mineral 7.
• Water intracellular and extracellular fluid
  (blood plasma)
• Classification of food based on sources Plant
  and Animal
• Classification of food based on practical daily
  food plan 1. Milk group 2. Meat group 3.
  Vegetable-fruit group and 4. Bread-cereal group.

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• Important biological molecules in the organisms
• Protein Enzymes, oxygen-transport hemoglobin,
  collagen, myosin, etc.
• DNA Genetic information of cells. Ex. Each human
  cell has 23 pairs of chromosomes, i.e. 46 DNA
  molecules encoding about 50,000 distinct kinds of
  protein molecules.
• Carbohydrate Energy source of cells. Ex.
  Glucose, starch, glycogen.
• Lipid Membrane constituents and energy source.
• In nutritional science we consider only the
  three macronutrients due to their direct
  involvements in the metabolism.
• What is metabolism? Anabolism and Catabolism
• III. Calorie and Calorimetry,
• Calorie kilocalories (kcal)
• Energy output External work Energy storage
  Heat
• Efficiency work done/ total energy expended
• Ex. human muscle 50 (as compared to that of
  machine 30)
• _at_ RDA (Recommended Daily Allowances)
  Statistical not individual data
• Food Energy Glucose ATP heat
• US adult 31-44 kcal/kg per day 2200-3000 kcal/
  70 kg per day

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• U.N. 25-yr. old Male 65 kg, female 55 kg
• Taiwan Male 62 kg, female 52 kg (Height -100) x
  0.9 Optimal Weight
• Total energy needed BMR SDA EEE
• (A) BMR (Basal metabolic rate) energy required
  by an awake individual during physical,
  digestive and emotional rest.
• BMR is not the minimal metabolic energy.
• BMR weight (kg) x 100 kJ/day or weight x 24
  kcal/day/kg
• i.e. BMR 1 kcal/kg/hr
• At sleep, Energy lt BMR Hyperthyroidism, BMR
  increase starvation, BMR decrease.
• (B) SDA (Specific dynamic action) the
  consumption of foods is associated with an
  expenditure of energy.
• SDA is a form of wasted energy, which amounts to
  6-10 of total food intake as heat.
• Proportion of macronutrients contributing to
  SDA Protein30, Carbohydrate 6 and Lipid 4.
• How to mix food of high protein content with
  carbohydrate and fat to reduce SDA of protein to
  about 10?
• _at_ Calorie values of nutrients determined from
  bomb calorimeter
• Carbohydrate 4.1 kcal/g (4 Cal/g)
• Fat 9.5 kcal/g (9 Cal/g)
• Protein 5.7 kcal/g (4 Cal/g)

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• EEE (Extra Energy Expenditure) depending on
  activities of each individual.
• Ex Bicycling 8 mph, 175 kcal/hr Normal Driving
  63 kcal/hr Eating 28 kcal/hr Running 10 mph,
  490 kcal/hr Walking 3 mph, 140 kcal/hr.
• Problem 70 kg male, 8 hr/day driving, 2 hr
  eating, 6 hr walking and 8 hr sleep, calculate
  the total food energy required per day?
• IV. Overall View of Nutrition and Metabolism
• History of Nutrition 1. Intuitive stage (lt1750
  A.D.) 2. Macroscopic stage (1750 1900 A.D.)
  protein, carbohydrates and lipids 3. Microscopic
  stage (1900-1950) vitamins, amino acids and
  minerals 4. Overnutrition, starvation and
  undernutrition (1950-present)- obesity,
  atherosclerosis and cardiovascular diseases.