Principles of Nutrition NFS 211

Transcription

1 Principles of Nutrition NFS 211

2 What does it mean to you?

3 The science of nutrition is the science of food; the nutrients and the substances therein; their action, interaction, and balance in relation to health and disease; and the process by which the organism( e.g. human body) ingests, digests, absorbs, transports, utilizes, and excretes food substances. Food provides the nutrients needed to fuel, build, and maintain all body cells. Dr. Latifah Al-Oboudi 2011

4 T he Nutrients Carbohydrate Fat Protein Vitamins Minerals Water

5 Macronutrient: nutrient needed in gram quantities in the diet. Micronutrient: nutrient needed in milligram quantities in the diet.

6 The Two Classes of Nutrients 1. Energy Yielding: Carbohydrate, Fat, Protein 2. Non-energy Yielding: Vitamins, Minerals, Water

7 Energy Yielding Nutrients: Nutrient Energy Carbohydrate Protein Fat 4kcal/g 4kcal/g 9kcal/g Alcohol (Non-nutrient) 7kcal/g

8 Physiological fuel values

9 Energy, defined: Calorie- a unit of energy that food provides the body. 1 calorie is the amount of energy required to raise the temperature of 1g water by 1 o C. 1 kilocalorie (kcal) = 1000 calories

10 1 large Hamburger Carbohydrate 39 grams 4=150 kcal Fat 32 grams 9=288 kcal Protein 30 grams 4=120 kcal Alcohol 0 grams 7= 0 kcal Total 564 kcal 8-ounce Pina Colada Carbohydrate 57 grams 4=228 kcal Fat 5 grams 9=45 kcal Protein 1 gram 4=4 kcal Alcohol 23 grams 7= 161 kcal Total 438 kcal

11 What Influences Our Food Choices?

12 Nutritional Health Status There are 3 general categories of nutritional status: Desirable nutrition Under nutrition over nutrition

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14 Assessing Nutritional Status

15 Assessing Nutritional Status Background: medical history. Nutritional: Anthropometric assessment. Biochemical (laboratory) assessment. Clinical assessment. Dietary assessment. Environmental assessment.

16 Medical History: Current and past disease body weight history Family medical history Surgical history Current medication Use of dietary/herbal supplements

17 Anthropometric assessment: Height Weight Skinfold thickness Arm muscle circumference

18 Biochemical (laboratory) assessment: Compounds in blood and urine

19 Clinical assessment: Physical examination of: skin, eyes, and tongue; ability to walk

20 Dietary assessment: Usual food intake, food frequency, food history, food allergies, supplements used, and typical intake(24-hour recall or 3-day recall ) and direct observation

21 Environmental assessment: Marital status Economical status( income) Cultural/ethnic identity Educational level Living situation Cooking facilities

22 Limitation of Nutritional Assessment: 1. Many signs and symptoms of nutritional deficiencies are not very specific. 2. Signs and symptoms of nutritional deficiencies can take a long time to develop. 3. A long time may elapse between the initial development of poor nutritional health and the first clinical evidence of a problem.

23 Importance of Being Concerned about Your Nutritional Status People who focus on maintaining desirable nutritional health are apt to enjoy a long, vigorous life and are less likely to develop health problems. In fact, a recent study found that women who followed a healthy lifestyle experienced an 80% reduction in risk of heart attacks, compared with women without such healthy practices.

24 Dr. Latifah Al-Oboudi 2011

25 Genetics and Nutrition Genetic endowment affects almost every medical condition. Genes direct the growth, development, and maintenance of cells and, ultimately, of the entire organism. Most chronic nutrition related diseases are influenced by genetic, nutritional, and lifestyle factors. Although some individuals may be genetically predisposed to chronic disease, the actual development of the disease depends on lifestyle and environmental factors.

26 Genetics and Nutrition Scientists are currently developing therapies to correct some genetic disorders. Experts recommend that anyone considering genetic testing first undergo genetic counseling.

27 Nutrition Research The Scientific Method Hypothesis vs. Theory Experimental group vs. control group(human Experiments or laboratory Animals) Randomization Sample size

28 Dr. Latifah Al-Oboudi 2011

29 How much do I need? The Daily Reference Intakes Information gathered from expert scientists who studied nutrient needs. Needs are set high above the recommended range to meet the needs of most healthy people. Recommendations are made based on scientific research.

30 Dietary Reference Intakes (DRI) Include the Following: 1. Estimated Average Requirements 2. Recommended Dietary Allowances 3. Adequate Intakes 4. Tolerable Upper Level Intake Levels 5. Estimated Energy Requirements

31 Why is intake important? 1. Meet nutritional needs. 2. Avoid nutrient deficiencies. 3. Prevent nutrient toxicity.

32 Energy Recommendations Estimated Energy Requirement Acceptable Macronutrient Distribution Ranges Carbohydrate: 45% - 65% Fat: 20% - 35% Protein: 10% - 35% Copyright 2005 Wadsworth Group, a division of Thomson Learning

33 Malnutrition: Symptoms are similar to those of other diseases (diarrhea, skin rashes, pain) Easy to misdiagnose A result of poor nutrition

34 Overnutrition: An excess of energy intake May lead to obesity, putting the person at risk for chronic diseases.

35 Undernutrition: A deficiency of energy Extreme thinness, loss in muscle tissue, prone to infection or disease.

36 Nutrition Research Why all the Confusion?? What information should I believe? Who is telling the truth? Why is there so much controversy?

37 Registered Dietitians Undergraduate degrees in Human Nutrition, Dietetics or related field. Must complete an America Dietetic Association approved one-year clinical internship. Must pass a national registration exam in nutrition and maintain continuing education to keep credential (R.D.) Registered Dietitians are the Nutrition Experts.

38 Ask Yourself.. Is this person qualified to be giving nutrition information or advice? What is his/her level of education Be cautious and always seek the advice of a Registered Dietitian.

39 Self check: 1. What are the 6 nutrients? 2. Which nutrients yield energy? 3. Which nutrients do NOT yield energy?

40 Self check: 1. How many calories are obtained from the following nutrients? Carbohydrate Protein Fat Vitamins Minerals Water

41 Self check: Give an example of each of the following: Malnutrition Overnutrition Undernutrition

42 Self check: 1. How do you find credible nutrition information? 2. What is the difference between a nutritionist and a registered dietitian? Dr. Latifah Al-Oboudi 2011