Transcript Document

Food, Nutrition, and Health
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.
Healthy Foods
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.

Healthy Living
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.
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.

Nutrition and Dietetics

Nutrients
Chemical substances supplied by food
 6 categories:

 Carbohydrates
 Fats
 Proteins
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 Minerals
 Vitamins
 Water
***Macronutrients
Nutrients

Essential nutrients-must be supplied
by the foods in our diet.

Non-essential-the body can make
these nutrients.
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

Functions of Nutrients in
Food
#1 Provide energy
 #2 Growth & maintenance of tissue
 #3 Regulate metabolic processes

 No
nutrient ever works alone
Function#1 Energy Sources

Carbohydrates
Primary source of fuel (energy)
 Maintain back-up store of quick energy
 45% to 65% of total kilocalories

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
Energy Sources, cont’d

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
Energy Sources, cont’d

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
 Fats
 Proteins

45 – 65%
20 – 35%
10 – 35%
per day
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
Protein
Vitamin C
Tissue Building, cont’d

Iron


Essential part of hemoglobin blood –
carries oxygen to cells, tissues,organs
Fatty acids

Build cell walls
Function #3
Regulation of Metabolism

Vitamins & Minerals

Important nutrients – needed for proper
metabolism
- Help to maintain balance in the body
Regulation of Metabolism

Other nutrients

Water
 Essential

base for all metabolic processes
Fiber
 Regulates
passage of food material through
gastrointestinal tract
Fiber Foods
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
6 MAJOR NUTRIENTS
Carbohydrates
 Fats
 Proteins
 Vitamins
 Minerals
 Water

Types of Nutrition Health

Optimal Nutrition
varied diet
 all nutrient groups
 well balanced diet

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Malnutrition

Insufficient nutrient intake – less/more
than desired amounts
 Overnutrition
& undernutrition
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

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
America’s 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:

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Fast food restaurants offering lower-fat,
health-conscious alternatives
Chain restaurants are developing new menu
items
Shoppers are using FDA’s nutrition labeling
My Plate
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.

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.
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