Food, Nutrition, and Health

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• Food, Nutrition, and Health

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Nutrition

• Nutrition-the study of nutrients and the process
  by which they are used in the body.
• Nutrients-substances in food required by the body
  for energy, growth, maintenance, and repair.

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Healthy Foods
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Health

• Health-a state of complete physical, mental, and
  social well being.
• Physical health is dependent on the quantity and
  quality of nutrients.
• Emotional health may be effected by poor eating
  habits.

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Healthy Living
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Health Promotion

• Health Promotion-consists of strategies used to
  increase the level of health of individuals,
  families, groups, and communities.
• Healthy People 2020-guided framework based on
  targets to improve health.

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Wellness

• Wellness-is a pattern of behaviors that enhances
  our level of health.
• Wellness nutrition approaches food consumption as
  a positive way to nourish the body.
• Educating public on a diet that is low in fat,
  high in fiber, and moderate consumption.

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Nutrition and Dietetics

• Nutrients
• Chemical substances supplied by food
• 6 categories
• Carbohydrates
• Fats
• Proteins
• Minerals
• Vitamins
• Water
• Macronutrients

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Nutrients

• Essential nutrients-must be supplied by the foods
  in our diet.
• Non-essential-the body can make these nutrients.

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Signs of Proper Nutrition

• Well-developed body
• Ideal weight
• Muscle development
• Smooth skin, glossy hair, clear and bright eyes
• Mental alertness
• Ability to resist disease
• Increased life span

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Functions of Nutrients in Food

• 1 Provide energy
• 2 Growth maintenance of tissue
• 3 Regulate metabolic processes
• No nutrient ever works alone

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Function1 Energy Sources

• Carbohydrates
• Primary source of fuel (energy)
• Maintain back-up store of quick energy
• 45 to 65 of total kilocalories

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ENERGY SOURCES

• Human energy measured in kilocalories (kcal)
• Kilocalorie a unit of heat measure
• 1 gram 4 kcal of body energy
• Candy bar 63 gm carbohydrates per serving --
  63 x 4 252
• calories from carbohydrates

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Energy Sources, contd

• Fats
• Animal plant sources
• Secondary (storage) form of energy
• Should provide no more than 20 - 35 of total
  kilocalories
• 2/3 should be unsaturated
• Fats 9 kcal/gram

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Energy Sources, contd

• Proteins
• Primary function - tissue building
• Should provide 10 to 35 of total kilocalories
• Source of energy when supply from carbohydrates
  and fats is insufficient
• Protein 4 kcal/gram
• Proteins made up
• of amino acids

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RECOMMENDED NUTRIENT INTAKE

• Carbohydrates 45 65
• Fats 20 35
• Proteins 10 35
• per
  day

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Function 2 Tissue Building

• Proteins
• Provide amino acids
• Building blocks necessary for building and
  repairing tissues
• Vitamins and minerals
• Vitamin C, Calcium Phosphorus
• Tissue building and maintaining bone

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• Protein

• Vitamin C

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Tissue Building, contd

• Iron
• Essential part of hemoglobin blood carries
  oxygen to cells, tissues,organs
• Fatty acids
• Build cell walls

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Function 3 Regulation of Metabolism

• Vitamins Minerals
• Important nutrients needed for proper
  metabolism
• - Help to maintain balance in the body

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Regulation of Metabolism

• Other nutrients
• Water
• Essential base for all metabolic processes
• Fiber
• Regulates passage of food material through
  gastrointestinal tract

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Fiber Foods
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Metabolism

• Process by which energy is taken from certain
  nutrients and then used by the body for various
  functions
• Sum of all physical chemical changes that take
  place in body

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6 MAJOR NUTRIENTS

• Carbohydrates
• Fats
• Proteins
• Vitamins
• Minerals
• Water

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Types of Nutrition Health

• Optimal Nutrition
• varied diet
• all nutrient groups
• well balanced diet
• Malnutrition
• Insufficient nutrient intake less/more than
  desired amounts
• Overnutrition undernutrition

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Types of Nutrition Health

• Undernutrition
• - Nutritional reserves depleted
• - Diet does not meet day-to-day needs
• groups at risk
• Overnutrition
• Excess nutrient (and calorie) intake
• Harmful gross body weight
• Excessive amounts of nutrient supplements over
  time

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Dietary Guidelines

• U.S. Dept. of Agriculture Health
• Updated every 5 years
• Recommendations for each gender and age group
  (also pregnancy and lactation)
• Based on scientific research

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Dietary Guidelines for Americans, 2005

• Result of growing public concerns
• 1960s
• Based on chronic health problems of an aging
  population
• Relate current scientific thinking to Americas
  health problems
• Goal promote physical activity, variety
  proportionality

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Changing Food Environment

• Changing rapidly
• Increased use of fast, processed, or pre-packaged
  foods
• Some habits improving
• Fast food restaurants offering lower-fat,
  health-conscious alternatives
• Chain restaurants are developing new menu items
• Shoppers are using FDAs nutrition labeling

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My Plate
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My Plate.gov

• Based on the 2010 Dietary Guidelines for
  Americans to make better food choices.
• Provides evidence-based nutrition advice for
  people age 2 and older.
• Illustrates the five food groups using a
  familiar mealtime visual, a place setting.

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My Plate.gov

• Key focus of My Plate
• Balancing Calories-enjoy food but eat less.
• Increase fruits vegetables, make half of your
  grains whole grain. Switch to fat-free or
  low-fat milk.
• Reduce foods high in sodium, drink more water.