Download - Chapter 001
Williams' Basic Nutrition & Diet Therapy
Chapter 1
Food, Nutrition, and Health
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14th Edition
Lesson 1.1: Health Promotion and Essential Nutrients
1. Optimal personal and community nutrition is a major component of health promotion.
2. Certain nutrients in food are essential to our health and well-being.
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Health Promotion (p. 1)
Basic definitions Nutrition: Food people eat and how their bodies
use it Nutrition science: Scientific knowledge of food
requirements for maintenance, growth, activity, reproduction, lactation
Dietetics: Health profession that applies nutrition science to promote health and treat disease
Registered dietitian: Nutrition authority on the health-care team
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Health Promotion (cont’d) (p. 1)
Health and wellness Health: more than just absence of disease Includes meeting basic needs Recognizes individual as a whole Considers internal and external environments Wellness seeks full development of potential
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Health Promotion (cont’d) (p. 2)
National health goals Continue focus on wellness Emphasize lifestyle and personal choice Healthy People 2020
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Health Promotion (cont’d) (p. 2)
Traditional and preventive approaches to health Preventive approach: identify and minimize risk
factors Traditional approach: attempts change when
symptoms of illness or disease appear
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Health Promotion (cont’d) (p. 3)
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Health Promotion (cont’d) (p. 2)
Importance of a balanced diet Six essential nutrients
• Carbohydrates• Protein• Fat• Vitamins• Minerals• Water
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Health Promotion (cont’d) (p. 2)
Importance of a balanced diet (cont’d) Health-care plan includes:
• Assessing patient’s nutritional status• Identifying nutrition needs
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Health Promotion (cont’d) (p. 3)
Signs of good nutrition Well-developed body Ideal weight for height and body composition Good muscle development Smooth and clear skin Glossy hair Clear and bright eyes
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Functions of Nutrients in Food (p. 3)
Basic functions of food Provide energy Build tissue Regulate metabolic processes
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Functions of Nutrients in Food (cont’d) (p. 4)
Energy sources Carbohydrates
• Primary source of fuel for heat and energy• Maintain body’s backup store of quick energy as
glycogen• Should provide 45% to 65% of total kilocalories
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Functions of Nutrients in Food (cont’d) (p. 4)
Energy sources (cont’d) Fats
• Animal and plant sources• Secondary (storage) form of heat and energy• Should provide no more than 20% to 35% of total
kilocalories
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Functions of Nutrients in Food (cont’d) (p. 4)
Energy sources (cont’d) Proteins
• Primary function is tissue building• Should provide 10% to 35% of total kilocalories• Source of energy when supply from carbohydrates and
fats is insufficient
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Functions of Nutrients in Food (cont’d) (p. 4)
Tissue building Proteins
• Provide amino acids• Necessary for building and repairing tissues
Vitamins and minerals• Vitamin C for tissue building• Calcium and phosphorus for building and maintaining
bone
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Functions of Nutrients in Food (cont’d) (p. 5)
Tissue building (cont’d) Iron: essential part of hemoglobin in the blood Fatty acids: build central fat substance of cell walls
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Functions of Nutrients in Food (cont’d) (p. 5)
Regulation and control Vitamins
• Function as coenzyme factors• Components of cell enzymes in governing a chemical
reaction during cell metabolism Minerals
• Also serve as coenzyme factors
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Functions of Nutrients in Food (cont’d) (p. 5)
Regulation and control Water: essential base for all metabolic processes Fiber: regulates passage of food material through
gastrointestinal tract
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Nutritional States (p. 5)
Optimal nutrition Varied and balanced diet Includes appropriate amounts of:
• Carbohydrates• Fats• Proteins• Minerals• Vitamins• Water
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Nutritional States (cont’d) (p. 5)
Malnutrition Improper or insufficient diet Includes undernutrition and overnutrition Increases risk for illness Limits work capacity, immune system, and mental
activity
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Nutritional States (p. 5)
Undernutrition Nutritional reserves are depleted Insufficient intake to meet daily needs or added
stress Especially affects most vulnerable Can occur in hospitals
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Nutritional States (p. 6)
Overnutrition Excess nutrient and energy intake over time Produces harmful gross body weight Excessive amounts of nutrient supplements over
time
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Lesson 1.2: Planning a Balanced Diet
Food and nutrient guides help us plan a balanced diet according to individual needs and goals.
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Nutrient and Food Guides for Health Promotion (p. 6)
Nutrient standards Most countries have established minimum
standards Vary by country In U.S., known as Dietary Reference Intakes
(DRIs)
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 6)
U.S. standards: dietary reference intakes (DRIs) National Academy of Sciences sets since 1941 Recommended Dietary Allowances (RDAs) U.S. and Canadian scientists developed DRIs Includes recommendations for each gender and
age group
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 6)
U.S. standards: Dietary Reference Intakes (DRIs) (cont’d) Encompass four interconnected categories of
nutrient recommendations• Recommended Dietary Allowance (RDA)• Estimated Average Requirement (EAR)• Adequate Intake (AI)• Tolerable Upper Intake Level (UL)
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 7)
U.S. standards: Dietary Reference Intakes (DRIs) (cont’d) Recommended Dietary Allowance (RDA)
• Daily intake of nutrients that meet needs of almost all healthy individuals
Estimated Average Requirement (EAR)• Intake level that meets needs of half the individuals in a
specific group
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 7)
U.S. standards: Dietary Reference Intakes (DRIs) (cont’d) Adequate intake (AI)
• Used when not enough evidence to establish the RDA Tolerable upper intake level (UL)
• Sets maximal intake unlikely to pose adverse health risks
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 7)
Other standards Canadian and British similar to U.S. Other countries may use standards set by:
• Food and Agriculture Organization• World Health Organization
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Case Study
M.R., a 45-year-old white male, has been referred by his physician to the Registered Dietitian to assist with a practical approach to healthy eating
His nutritional assessment reveals that he is in good health
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Case Study (cont’d)
M.R. would like to lose about 10 pounds and be more active with his daily exercise
He works in an office setting for 8 hours His wife is also working and they have two
children, ages 9 and 11 M.R. is involved with little league three times
a week with his son and daughter
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 7)
Food guides and recommendations My Plate
• USDA released in 2005• Promotes variety, proportionality, gradual improvement,
physical activity• Participants can personalize at Web site
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Case Study (cont’d)
How can M.R. personalize his meal plan?
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Case Study (cont’d)
Would the MyPlate method be a practical approach for M.R.?
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 8)
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 10)
Food guides and recommendations Dietary Guidelines for Americans
• Result of growing public concerns in the 1960s• Based on chronic health problems of an aging population• Relate current scientific thinking to America’s health
problems Other recommendations from American Cancer
Society and American Heart Association
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Nutrient and Food Guides for Health Promotion (cont’d) (p. 10)
Individual needs Person-centered care
• Food patterns vary with needs, tastes, habits, living situations, energy needs
Changing food environment• Shift to fast, processed, prepackaged foods• Malnutrition persists in all segments of population• Society beginning to recognize relation between food
and health
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Case Study (cont’d)
Using the 2010 Dietary Guidelines, how could you incorporate the 4 key Recommendations into a healthy life style plan for M.R.?
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