OVERVIEW OF NUTRITION & HEALTH

Transcription

1 OVERVIEW OF NUTRITION & HEALTH NUTR 2050 Nutrition for Nursing Professionals Mrs. Deborah A. Hutcheon, MS, RD, LD Lesson Objectives At the end of the lesson, the student will be able to: 1. Describe the relationship between nutrition and disease. 2. Explain the role of nutrition in wellness and health promotion. 3. Define key introductory terms: nutrition, kcalorie, nutrientdense, energy-dense, empty kcal. 4. Name the 6 major classes of nutrients. 5. Name the 5 food groups. 6. Define the four categories of the DRI, the EER, & AMDR and explain their purposes. Leading Causes of Death in US Rank Cause of Death % Total Deaths 1 Heart Diseases (primarily heart attacks) 24.1% 2 Cancers 23.3% 3 Chronic Lower Respiratory Diseases 5.6% 4 Cerebrovascular Diseases (stroke) 5.2% 5 Accidents 4.8% 6 Alzheimer s Disease 3.4% 7 Diabetes Mellitus 2.8% 8 Kidney Diseases 2.0% 9 Influenza and Pneumonia 2.0% 10 Suicide 1.5% From Centers for Disease Control & Prevention, 2010 Available at: 1

2 Heart Disease Source: Heart Disease Source: Risks-For-Getting-Heart-Disease-Infographic_UCM_443749_SubHomePage.jsp Heart Disease Source: Risks-For-Getting-Heart-Disease-Infographic_UCM_443749_SubHomePage.jsp 2

3 Cancer & Obesity Bhaskaran K et al. The Lancet. August 14, How Many Have Diabetes? Source: What About Pre-Diabetes? Source: 3

4 Rising Rates of T2DM CDC. Diabetes Report Card Prevalence of T2DM Percentage of U.S. Adults Aged 20 Years with Diagnosed DM, by County, 2008 CDC. Diabetes Report Card T2DM & Obesity Source: 4

5 Increasing Obesity Rates 34.9% (78 million) of American ADULTS are obese! Source: Ogden CL, Carroll MD, Kit BK, Flegal KM. Prevalence of childhood and adult obesity in the United States, JAMA. 2014;311(8); Obesity Trends* Among U.S. Adults BRFSS, 1990, 2000, 2010 (*BMI 30, or about 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30% Source: Increasing Obesity Rates 17% (12.5 million) American children & teens are obese! Source: Ogden CL, Carroll MD, Kit BK, Flegal KM. Prevalence of childhood and adult obesity in the United States, JAMA. 2014;311(8);

6 Classification of Weight Status 1. Body Mass Index (BMI) Underweight <18.5 Normal Overweight Obesity (Grade I) Obesity (Grade II) Extreme Obesity (Grade III) 40+ Classification of Body Weight Harris CV, Bradlyn AS, Coffman J, Gunel E, Cottrell L. BMI-based body size guides for women and men: development and validation of a novel pictorial method to assess weight-related concepts. Int J Obes (Lond). 2008;32(2): Classification of Weight Status 2. Waist Circumference 6

7 Diseases Associated with Overweight/Obesity Type 2 Diabetes Hypertension Dyslipidemia Heart Disease Stroke Certain Cancers Infertility Sleep Apnea Gallbladder Disease Osteoarthritis What Is Health? Is it The absence of disease or illness? Eating well, exercising, enjoying life? A class I had to take in high school? Physical & psychological well-being? WHO Definition: A state of complete physical, mental, and social well-being and not merely the absence of disease and infirmity. It includes What Is Health? Physical Health = Efficient body functioning Intellectual Health = Use of intellectual abilities Emotional Health = Ability to control emotions Social Health = Interactions/relationships w/others Spiritual Health = Belief in existence of life & faith A quality of life involving social, emotional, mental, spiritual, and biologic fitness on the part of the individual, which results from adaptations to the environment. Rene Dubos 7

8 What Factors Influence Health? Biology Lifestyle Living, Working, Social Gender Race Age Heredity Exercise Diet Hobbies Substances Religion Safety Medical Stress Housing Education Occupation Income Employment Social Network Socioeconomics Community Conditions Climate/ Geography Water Health Services Industries Politics Shopping Transport Background Conditions National Policy Minimum Wage Cultural Components Media Food Distribution Health Promotion Helping all people achieve their maximum potential for good health; helping people change their lifestyle to move toward a state of optimal health. Must occur through: BEHAVIOR CHANGE Consider that Behaviors reflect personal choices, habits, & customs that are influenced & modified by social forces. It requires health literacy (education & motivation). Change is promoted through intervention. Health Promotion via Prevention 8

9 Is it A. Avoiding sugar and fat? What is Nutrition? B. Eating according to the Food Plate? C. A class I have to take for my major or STS elective? D. A scientific field of study? Is it A. Avoiding sweets and fat? What is Nutrition? B. Eating according to the Food Plate? C. A class I have to take for my major or STS elective? D. A scientific field of study? The science of nutrients and other substances in foods, their actions in the body, and their relationship to health. Six Basic Dietary Nutrients Macronutrients Micronutrients 9

10 What are Calories? Calories are the measure of energy in food. The amount of heat necessary to raise the temperature of 1 kg of water 1 C at normal atmospheric pressure. Calories In > Calories Out = Weight Calories In < Calories Out = Weight Calories In = Calories Out = Weight Nutrients that Yield Energy CHO = 4 kcal/gram Protein = 4 kcal/gram Fat = 9 kcal/gram Alcohol = 7 kcal/gram Water, Vitamins, & Minerals = 0 kcal/gram A calorie is a calorie is a calorie!! Dietary Reference Intakes Set of nutrient intake values. Provide requirement recommendations for healthy groups & individuals. Used as a guide to plan and assess diets for healthy people to 1. Prevent nutrient deficiency 2. Prevent chronic disease 3. Prevent over-consumption 10

11 Dietary Reference Intakes 1. Estimated Average Requirement (EAR): nutrient intake value estimated to meet the requirement of half of the healthy individuals in a group 2. Recommended Dietary Allowance (RDA): daily dietary intake level sufficient to meet the nutrient requirements of 97%-98% of all healthy individuals in a group Dietary Reference Intakes 3. Adequate Intake (AI): recommended daily intake level based on an observed or experimentally determined approximation of nutrient intake for a group (or groups) of health individuals; used when a RDA cannot be determined 4. Tolerable Upper Intake Level (UL): highest level of daily nutrient intake that is likely to pose no risks of adverse health effects to almost all individuals in the general population Dietary Reference Intakes 11

12 Dietary Reference Intakes Energy Recommendations Estimated Energy Requirement (EER): average dietary energy intake to maintain energy balance Acceptable Macronutrient Distribution Ranges (AMDR) Kcal from CHO: 45% to 65% Kcal from Fat: 20% to 35% Kcal from Protein: 10% to 35% The Food Groups 12

13 What Foods Should I Eat? Nutrient-Dense Foods vs. Energy-Dense Foods vs. Empty Kcal Foods Nutrient-Dense vs. Energy-Dense Food Source: Empty-Kcal vs. Nutrient-Dense Food 13

14 What Foods Should I Eat? VS. What Foods Should I Eat? VS. What Foods Should I Eat? VS. 14

15 What Foods Should I Eat? VS. 15