HUN 1201-HUN 1201-Essentials of Essentials of
NutritionNutritionRichard T Patton MA, MPH, RD/LN, CHESRichard T Patton MA, MPH, RD/LN, CHES
Biology, Health & WellnessBiology, Health & Wellness
Office 1271-8Office 1271-8
Table 1-5, p. 24
Learding Causes of Deathin the United States
Actual Causes of Deathin the United States (2000)
0 5 10 15 20
Percent of all causes of death
Tobacco
Diet/ActivityAlcohol
Microbial Agents
Toxic Agents
Firearms
Sexual Behavior
Motor Vehicles
Data Source: McGinnis & Foege, JAMA, November, 1993
On any given day On any given day in the United States...in the United States...
• 815 billion calories815 billion calories are are consumed consumed (200 billion more than (200 billion more than needed)needed)
47 million 47 million hot dogshot dogs 4 million pounds of 4 million pounds of baconbacon
60 million pounds of 60 million pounds of red meatred meat 170 million 170 million eggseggs
On any given day On any given day in the United States...in the United States...
3 million gallons of 3 million gallons of ice creamice cream
10 million pounds of 10 million pounds of candycandy
16 million gallons of 16 million gallons of beer and alebeer and ale
1.5 million gallons of 1.5 million gallons of hard liquorhard liquor (enough to make 26 million people (enough to make 26 million people drunk!)drunk!)
On any given day On any given day in the United States...in the United States...
Americans eat approximatelyAmericans eat approximately 100 100 acres of pizza = 30,240,000 slices or acres of pizza = 30,240,000 slices or about 350 slices per second.about 350 slices per second.
(Each man, woman and child in America (Each man, woman and child in America eats and average of 46 slices, (23 eats and average of 46 slices, (23 pounds), of pizza per year).pounds), of pizza per year).
Eat More Fruits and Vegetables!
Food ChoicesFood Choices
Personal preferencesPersonal preferences for flavors of for flavors of food are the main reason people food are the main reason people make food choices and choices can make food choices and choices can be influenced by genetics.be influenced by genetics.
HabitsHabits are comforting and food are comforting and food choices are often just a habit.choices are often just a habit.
Food ChoicesFood Choices
Ethnic heritage or traditionsEthnic heritage or traditions are are strong influences on eating.strong influences on eating.
Social interactionsSocial interactions such as special such as special events, customs, and holidays are events, customs, and holidays are shared by groups of people. Food is shared by groups of people. Food is often involved.often involved.
Food ChoicesFood Choices Food availability, convenienceFood availability, convenience, and the , and the
economyeconomy are affecting many food choices are affecting many food choices in today’s world.in today’s world.
There are many positive and negative There are many positive and negative associations with food that affect what associations with food that affect what food is chosen to eat.food is chosen to eat.
Eating for Eating for emotional comfortemotional comfort can be the can be the result of changes in brain chemistry that result of changes in brain chemistry that occur when foods are consumed. occur when foods are consumed.
Food ChoicesFood Choices Values Values such as such as religious beliefs, religious beliefs,
political views, or environmental political views, or environmental concernsconcerns may affect food choices. may affect food choices.
Body weightBody weight and image can affect food and image can affect food choices both positively and negatively.choices both positively and negatively.
The The nutrition and health benefitsnutrition and health benefits of of foods, such as whole, modified, or fortified foods, such as whole, modified, or fortified foods, are becoming more popular.foods, are becoming more popular.
Nutrient ClassificationNutrient Classification
CarbohydratesCarbohydrates--simple, complex--simple, complex
FatsFats-- essential fatty acids-- essential fatty acids
ProteinsProteins--essential amino acids--essential amino acids
VitaminsVitamins– Water & Fat soluble– Water & Fat soluble
MineralsMinerals—major & trace —major & trace
Water – Water – most of the body by weightmost of the body by weight
The NutrientsThe Nutrients
Nutrients in Foods and in the BodyNutrients in Foods and in the Body Composition of foods includes the six nutrient Composition of foods includes the six nutrient
classes and can also contain nonnutrients classes and can also contain nonnutrients and other compounds, such as fibers, and other compounds, such as fibers, phytochemicals, pigments, additives, alcohols phytochemicals, pigments, additives, alcohols and others.and others.
Composition of the human body is made of Composition of the human body is made of chemicals similar to food.chemicals similar to food.
The NutrientsThe Nutrients
Nutrients in Foods and in the BodyNutrients in Foods and in the Body Chemical composition of nutrients Chemical composition of nutrients
includes both organic (those that contain includes both organic (those that contain carbon) and inorganic (those that do not carbon) and inorganic (those that do not contain carbon) compounds.contain carbon) compounds.
Essential nutrientsEssential nutrients are those the body are those the body cannot make or cannot make in sufficient cannot make or cannot make in sufficient quantities to meet needs. These are also quantities to meet needs. These are also called indispensable nutrients.called indispensable nutrients.
The NutrientsThe Nutrients Energy-Yielding Nutrients: Carbohydrate, Fat and Energy-Yielding Nutrients: Carbohydrate, Fat and
Protein Protein measured in Calories measured in Calories Macro- vs. micronutrientsMacro- vs. micronutrients
• Carbohydrate, fat, and protein are Carbohydrate, fat, and protein are macronutrients because the body needs them macronutrients because the body needs them in large quantities.in large quantities.
• Water, vitamins, and minerals do not provide Water, vitamins, and minerals do not provide energy and are known as micronutrients energy and are known as micronutrients because the body needs them in smaller because the body needs them in smaller quantities.quantities.
The NutrientsThe Nutrients Energy-Yielding Nutrients: Carbohydrate, Energy-Yielding Nutrients: Carbohydrate,
Fat and ProteinFat and Protein
Energy from food differs in energy density. Energy from food differs in energy density. Carbohydrate = 4 kcalories per gram,Carbohydrate = 4 kcalories per gram, Protein = 4 kcalories per gram, and Protein = 4 kcalories per gram, and Fat = 9 kcalories per gram.Fat = 9 kcalories per gram.
Activity in the body is fueled by food as energy Activity in the body is fueled by food as energy is released from bonds within carbohydrate, is released from bonds within carbohydrate, fat, and protein as they are broken down. fat, and protein as they are broken down.
The NutrientsThe Nutrients Energy-Yielding Nutrients: Carbohydrate, Energy-Yielding Nutrients: Carbohydrate,
Fat and ProteinFat and Protein Excess Excess CarbohydrateCarbohydrate energy is stored energy is stored
in the body as body fat.in the body as body fat. Excess Excess FatFat energy is stored in the energy is stored in the
body as body fat.body as body fat. Excess Excess ProteinProtein energy is stored in the energy is stored in the
body as body fat.body as body fat.
The NutrientsThe Nutrients Vitamins are organicVitamins are organic, essential nutrients , essential nutrients
that allow the body to obtain energy from that allow the body to obtain energy from carbohydrate, fat, and protein.carbohydrate, fat, and protein.
Minerals are inorganicMinerals are inorganic, essential nutrients , essential nutrients that are found in the bones, teeth, and that are found in the bones, teeth, and body fluids.body fluids.
Water Water is an indispensable and abundant is an indispensable and abundant essential nutrient that participates in many essential nutrient that participates in many life processes.life processes.
The Dietary Reference Intakes (DRI)The Dietary Reference Intakes (DRI)
Establishing Nutrient RecommendationsEstablishing Nutrient Recommendations Estimated Average RequirementEstimated Average Requirement (EAR) (EAR)
defines the requirement of a nutrient that defines the requirement of a nutrient that supports a specific function in the body for supports a specific function in the body for half of the healthy population.half of the healthy population.
Recommended Dietary Allowances Recommended Dietary Allowances (RDA) use (RDA) use the EAR as a base and include sufficient daily the EAR as a base and include sufficient daily amounts of nutrients to meet the known amounts of nutrients to meet the known nutrient needs of practically all healthy nutrient needs of practically all healthy populations. This recommendation considers populations. This recommendation considers deficiencies.deficiencies.
The Dietary Reference Intakes (DRI)The Dietary Reference Intakes (DRI)
Establishing Nutrient RecommendationsEstablishing Nutrient Recommendations Adequate IntakesAdequate Intakes (AI) reflect the average (AI) reflect the average
daily amount of a nutrient without an daily amount of a nutrient without an established RDA that appears to be sufficient.established RDA that appears to be sufficient.
Tolerable Upper Intake LevelTolerable Upper Intake Level (UL) is a (UL) is a maximum daily amount of a nutrient that maximum daily amount of a nutrient that appears safe for most healthy people and appears safe for most healthy people and beyond which there is an increased risk of beyond which there is an increased risk of adverse health effects.adverse health effects.
The Dietary Reference Intakes The Dietary Reference Intakes (DRI)(DRI)
Establishing Energy RecommendationsEstablishing Energy Recommendations Estimated Energy RequirementEstimated Energy Requirement (EER) (EER)
represents the average daily energy intake to represents the average daily energy intake to maintain energy balance and good health for maintain energy balance and good health for population groups.population groups.
Acceptable Macronutrient Distribution RangeAcceptable Macronutrient Distribution Range (AMDR) represents the range of intakes for (AMDR) represents the range of intakes for energy nutrients that provide adequate energy energy nutrients that provide adequate energy and nutrients and reduce risk of chronic and nutrients and reduce risk of chronic disease.disease.
The Dietary Reference Intakes The Dietary Reference Intakes (DRI)(DRI)
Using Nutrient RecommendationsUsing Nutrient Recommendations Apply to healthy peopleApply to healthy people Recommendations are Recommendations are not minimumnot minimum and are and are
more likely maximum requirements and can more likely maximum requirements and can be adjusted for individuals by registered be adjusted for individuals by registered dietitians.dietitians.
Achieved by consuming a variety of foodsAchieved by consuming a variety of foods Apply to average daily intakesApply to average daily intakes Each DRI category serves a unique purpose.Each DRI category serves a unique purpose.
Nutrition AssessmentNutrition Assessment
Nutrition Assessment of Individuals - evaluates the many factors that influence or reflect nutritional health.
Historical information regarding diet, health status, drug use, and socioeconomic status is gathered.
Anthropometric data measure physical characteristics including height and weight.
Physical examinations require skill and reveal possible nutrition imbalances.
Laboratory tests detect early signs of malnutrition.
