Nutrition Lecture 1

Nutrition

Sum total of processes involved in the intake and utilization of food substances by living organisms (ingestion, digestion, and metabolism of nutrients in food)

Metabolism

All chemical processes that occur within a living organism (a cell) to maintain life (ex: food → energy)

The type of food we eat…

influences our health, impacts development, management, and progression of disease

Application of nutrition: individual level

Personal wellbeing: physical and mental health. Sports and Performance: athletic performance, recovery nutrition, supplemental research

Application of nutrition: midsize level

Healthcare sector: clinical nutrition, theraputic diet, supportive care. Food production: agriculture, food development, quality control, environmental sustainability

Application of nutrition: population level

Policy and regulation: dietary guidelines, food safety standards, food security, education programs. Research and development: basic science, epidemiology, human traits, nutrigenomics, precision nutrition

Nutrients

subtance found in foods that performs one or more physiological of biochemical function in the body

Major Function of Nutrients

Energy, Structure, and Regulation

Energy as function of nutrients

carbs, lipids, and protein provide energy but body relies on CHO and fat for energy

Structure as function of nutrients

Promote tissue growth and development, especially proteins

What is the Dietary Reference Intakes (DRI)

Documents issued by Food and Nutrition Board (FNB)

Classification of Nutrients

1. Organic/Inorganic

2. Essential/Non-essential and Conditionally Essential

3. Energy Yielding/Non-Energy Yielding

4. Macronutrients/Micronutrients

Organic Molecules

Molecules WITH CARBON atoms (ex: carbs, lipids/fat, proteins, vitamin, alcohol)

Inorganic Molecules

Molecules WITHOUT CARBON atoms (Ex: water, minerals like table salt)

Essential Nutrients

Substances that we need to get from food because our body needs it but cant produce enough of it (ex. vitamin c)

Non Essential Nutrients

Substance found in body and used, so not necessary to consume in food because body already meets nutritional needs (ex: cholesterol, carnitine, creatine)

Conditionally Essential

Typically nonessential but becomes ESSENTIAL under circumstances (ex: creatine is nonessential but becomes conditionally essential for those with kidney disease)

Energy Intake →

Energy Expenditure

Energy Intake:

CHO, proteins, lipids/fats, alcohol

Energy expenditure:

Basal Metabolism, thermogenisis, physical activity

Energy intake must be matched with:

Energy expenditure to ensure balance

Basal (resting) Metabolic rate

energy needed to perform normal body functions (respiration, circulation, digestion). Performs basic body functions.

Thermogenisis

Energy cost of food processecing (ingestion, digestion, absorption, transport, and storage)

Physical Activity

Body movement determining activity induced (energy used to move)

Total Energy Expenditure=

Basal Metabolism + Thermogenisis + Physical Activity

Energy Expenditure and energy released from foods is measured in

calories

1 calories (cal) is the unit of E required to

INCREASE the temp of 1 g of water by 1 degree celcius

1000 cal=

1 kcal= 1 Calorie (dietary calorie)

Macronutrients

Need >1 g/day to preserve normal body functions, must consume in large quantities (carbs, lipids/fat, protein)

Micronutrients

Need <1g/day, consume in smaller quantities (minerals and vitamins)

Non Nutrient Components:

Phytochemicals, Zoonutrients, and Functional foods

Phytochemicals

health promoting compunds found in plants (ex: compounds in tomatoes and garlic, antioxidants)

Zoonutrients

health promoting compounds found in animals (nonessential lipids in fish)

Functional Foods

foods that are fortified or enhanced to promote health (phytochemicals, zoonutrients, probiotics, yogurt, or adding live bacteria to drink)

Why do we need essential nutrients

Energy production, regulating body processes, growth development, and preventing disease

Adequate maternal intake of macronutrients and micronutrients promotes:

1. maternal health

2. normal fetal development

Undernutrition and overnutrition is associated w/adverse maternal, pregnancy, and pediatric outcomes

miscarriage, congenital anomalies, hypertensive disorders of pregnancy, and preterm birth

Folate defienciency

neural tube defect due to folate deficiency, failure of adequate spinal column and nerve development, can result in mild severe lifelong disability, key is to prevent neural tube defects w/folic acid supplementation

Impact of nutrition in human disease

1. Etiology (causation)

2. Disease progression

3. Disease monitoring

4. Theraputics

Etiology (causation)

Nutrient deficiency and or excess play roles in causing diseases

Disease Progression

Nutritional status can affect the severity and recovery from diseases

Disease Monitoring

Certain nutrients can be useful biomarkers to help monitor the severity of disease or response to treatment (ex: blood glucose level in diabetes mellitus)

Theraputics

roles in both disease prevention, active intervention/cure, supportive treatment of diseases (doesn’t change the disease but supports treatment

All foods are considered organic bc they all contain

carbohydrates, lipids, proteins, or water

Beets are a ___ ___ bc they contain pigments that reduce inflammation

Functional Food

Carbohydrates are made of

Carbon, Hydrogen, and oxygen (CHO)

Glucose

Carbohydrate, most cells use glucose as primary energy source

Dietary Fiber

Maintains health of digestive system and decrease risk of conditions like heart diseaseand type 2 diabetes