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 alpha-linolenic 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 4 calories per gram

Lipids 9 calories per gram

Protein 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

0% 20% 40% 60% 80% 100%

Hard

Margarine

Butter

Olive Oil

Corn Oil

PUFA

MUFA

SFA

TFA/Other

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.