note please ensure you have the correct course syllabus -this is nutrition 1101-please see correct...

Note

Please ensure you have the correct course syllabus -this is Nutrition 1101-please see correct course syllabus on my website (under Nutrition 1101)

Responsible for all that is said or communicated in class plus anything else indicated

How many people have access to internet?

Please print off and bring notes to class

No wikipedia

Note

Stapled, hard copy of essay is the only acceptable form of submission

Dietitian and field trip(s)- accreditors for PH

On that note the PH accreditors wanted nutrition to be part of curriculum for PH- accreditors stressed importance of a healthy PH workforce which in part can be obtained by the PH workforce having a good understanding of all aspects of human nutrition presented in this course

Introduction to Nutrition

• What is nutrition?

• Why is nutrition important?

• What are the factors affecting nutrition?

What is nutrition?

•the science of foods and the nutrients and othersubstances they contain, and their actions withinthe body.

•more broadly it includes the social, economic,cultural and psychological implications of food andeating

Why is nutrition important?

•Maintains health

•Prevents disease

•Can help with disease regression (cure?)

What are the factors affecting nutrition ?

•History- e.g. historical factors including war, food availability

•Psychology- e.g.eating disorders•Economics-e.g. poverty•Politics-e.g. ethnic cleansing•Anthropology-cultural (e.g. religious) influences•Sociology-e.g. eating in groups•Health-e.g desire for health •Combination of all the above-i.e. all related

Nutrients and Nutrition

• Nutrient defined• Classes of nutrients• How do nutrients work together for good

nutrition ?

Nutrients defined

Nutrient:

A molecule that affects metabolism in the body

Metabolism provides for the body:

• energy• building materials• maintenance• repair

Six (Seven?) classes of nutrients

Carbohydrates-sugars, starches, fibresLipids-fats,oilsProteins-nitrogen containing compoundsCarbohydrates, lipids and proteins are found

in varying amounts in all foods of plant or animal originVitamins-assist in metabolism etc.Minerals-assist in metabolism etc.Water-moves nutrients around in bodyOxygen?

How do the nutrients work together for good nutrition ?

• must have enough of a nutrient to:

get to where in the body it is neededwhen it is neededin the form it is neededin the quantity it is needed

• if all above is in place then nutrients interactwith each other to produce disease

preventionand possibly regression

Principles of Good Nutrition

• Adequacy• Balance• Energy Control• Nutrient Density• Moderation• Variety

Adequacy

Diet provides sufficient energy and enough of the nutrients tomeet the needs of healthy people.

Balance

Getting enough but not too much of each type of food

Meats fish and poultry rich in iron but poor in calcium

Milk-rich in calcium but poor in iron

Energy control

Adequate balanced diet without overeating

type 2 diabetes-obesity contributes to this epidemic

Nutrient density

Eating well without overeating:

• accomplished by having lots of nutrients relative to energy content of food

• contributes to adequacy and energy control

Moderation

•Providing enough but not to much of a substance

•Contributes to adequacy, balance and energy control

Variety

•Eating a wide selection of foods within and among the major food groups

•Contributes to adequacy, balance, energy control, nutrient density and moderation

Canada’s Food Guide

•How to obtain adequacy, balance energy, control, nutrient density, moderation and variety

Canada’s Food Guide

•Grain products-3-8 servings•Vegetables and Fruit-Heart and Stroke Foundation of Canada and Canadian Cancer Society also recommend:

•4-10 servings of fruits and vegetables each day serving is half cup or piece (eg whole carrot stick or whole apple)

•Milk and alternatives-2-4 servings•Meat and Alternatives-1-3 servings

Serving Sizes

Grains-e.g. 1 slice of bread

Vegetables and fruit - 1 piece - 1/2 cup - 1 cup

Milk and alternatives- eg. 250 ml milk

Meat and alternatives – eg. 75 grams

Next Lecture

•History of Nutrition