Lisa Sasson Clinical Assistant Professor NYU Dept Nutrition and Food Studies

Lisa Sasson Clinical Assistant Professor NYU Dept Nutrition and Food Studies

Introduction Nutrients Components of food required for the body s functioning Roles: Provide energy Building material Maintenance and repair Support growth

Maslow s Hierarchy of Needs

Why we choose the foods we do: Food preferences Familiarity Convenience Availability Cost Ethnic background/traditions Traditions Habit Religious beliefs Social pressure/influences Emotional comfort Good nutrition/health Medical conditions Beliefs and values

Table 16-1 p408

Six Categories of Nutrients

Essential Nutrients Nutrients the body cannot manufacture are essential in the diet. We must consume them. They include: Carbohydrates Certain amino acids components of protein, nine are essential Essential fatty acids: linoleic acid and alphalinolenic acid Vitamins & minerals Water

Key nutrition concepts/terms Nutrients: substances in food that provide energy and/or promote the growth the growth and maintenance of your body. They also regulate many body processes. 50 nutrients 6 groups of nutrients: Carbohydrates (4 cal/g) Lipids (fats) (9 cal/g) Proteins (4 kcal/g) Vitamins Minerals Water Which nutrients provide energy (calories)?

Energy Calories: a unit by which energy is measured Kilocalorie = 1,000 calories Energy yielding nutrients: Carbohydrates Lipids Protein 4 calories per gram 9 calories per gram 4 calories per gram Alcohol (not a nutrient) = 7 cal/g Example: 45 g CHO x 4 = 180 cal 7 g Pro x 4 = 28 cal 5 g Fat x 9 = 45 cal

Vitamins Fat-Soluble A D E K Water-Soluble Niacin Riboflavin (B2) Thiamin (B1) Pyridoxine (B6) Cobalamin (B12) Pantothenic Acid Folate Biotin Vit C

Mineral Facts Major Minerals: Minerals needed in relatively large amounts in the diet- over 100 mg daily Calcium, Chloride, Magnesium, Phosphorous, Potassium, Sodium, (Sulfur) Trace Minerals or Elements: Needed in smaller amounts- <100 mg daily Iron, Fluoride, Zinc, Chromium, Cobalt, Copper, Iodine, Manganese, Molybdenum, Selenium Should I take a vitamin/mineral supplement??

Phytonutrients

Fats (Lipids) Fats a subclass of lipids Fats = solid at room temperature Oils = liquid at room temperature Triglycerides glycerol with 3 fatty acids attached

Saturation States Saturated no double bonds Unsaturated Monounsaturated one double bond Polyunsaturated 2 or more double bonds Hydrogenation and Trans Fats Hydrogenation adds hydrogen to unsaturated fatty acids Changes structure of fatty acid from cis structure to trans form

Essential Fatty Acids Essential fatty acids Linoleic acid (omega-6) Alpha-linolenic acid (omega-3) Most adults do not consume adequate levels of omega-3 fatty acids

Foods Have a Mixture of Fats Corn Oil Olive Oil Butter PUFA MUFA SFA TFA/Other Hard Margarine 0% 20% 40% 60% 80% 100%

Good sources of omega-3 fatty acids Oily fish (salmon, mackerel, sardines, tuna) Pumpkin seeds, sesame seeds soybean oil

Good sources of omega-6 fatty acids Most vegetable oil, Sunflower oil, Corn oil, Soybean oil Cotton seeds oil Pumpkin seeds Nuts and cereals Poultry, eggs Avocado

Trans fatty acids are commonly found in..

Cholesterol Cholesterol A fat-soluble, clear liquid found in animal products A precursor of estrogen, testosterone, and vitamin D Important for babies up to 2 years old to get cholesterol from food (use whole milk /full fat sources of food)

Protein Amino acids building blocks of proteins Essential body cannot make; must be provided in diet Nonessential body can make Protein quality high-quality proteins provide all essential amino acids Recommended intake- 10-20% of calories Protein- main function: growth, repair, hormones, enzymes; not for energy

Carbohydrates Simple carbohydrates are sugars that enter the bloodstream rapidly and provide quick energy. Provide energy ( calories) but many simple carbs contain few nutrients Complex Carbohydrates made up of sugars that are linked together chemically to form long chains. Starch- food substance that is made a stored in most plants Provides long-lasting energy Plants storage of carbohydrates is starch and humans storage of starch is glycogen. Glycogen is stored in liver and muscles ( limited storage, unlike unlimited storage in adipose tissues of fat)

Carbohydrates can be Simple carbohydrates Fruit Honey Milk Fruit juice All added Sugars and syrups Cakes, cookies, candy, ice cream, sorbet Soda, juices, sweetened beverages

Carbohydrates can be Complex Carbohydrates Grains Bread Pasta Potatoes Rice Barley Cereals Legumes/ pulses Tortilla

Water Adults are 60-70% water Recommended daily intakes 15-16 cups for males 11 cups for females 75% from fluids; 25% from foods Dietary sources Best to drink water & nonalcoholic beverages Alcoholic beverages increase water loss through urine

Factors that Impact Nutrient Needs Age Body size Gender Genetic traits Growth Illness Lifestyle habits Medications Pregnancy and lactation

Daily Caloric Need BMR + PA + TEF BMR = Basal metabolic rate TEF = Thermal effect of food PA= Physical Activity What affects basal metabolism or BMR? 1. Body weight 2. Sex 3. Age 4. Growth 5. Temperature 6. Fever & Stress

Method 2: Kcal per Kg method (shortcut) 1. Convert weight from pounds to kg by dividing by 2.2 (Ex: 150 lb/2.2 = 68 kg) 2. Multiply weight in kg by ~30 calories (Ex: 68 x 30 = 2040 kcal) 25-30 kcal/kg = Sedentary to light activity 30-35 kcal/kg = Moderate activity 35-45 kcal/kg = heavy activity or malnourished Adult Protein:.8 g/kg BW

Steps in Development of Nutrient Deficiencies and Toxicities

Standards of Nutrient Intake on Nutrition Labels Daily Values (DVs) are standards for daily intakes of nutrients used on nutrition label of foods.