Intro to nutrition

Changes in food industry

Changes in food industry

Tv dinners

Fast food

Mass marketing

Family eating in cars

Physiology

How various body parts work together

Physiology food is eaten for

Energy

Tissue building

Maintenance

Replacement

Nutrition

Process that living things use food to obtain nutrients for energy, growth, and maintenance

Essential nutrients

Nutrients that the body cannot produce in sufficient quantities to meet physiological requirements of the body

Nutrients from food

Water

Proteins

Fats

Carbohydrates

Minerals

Vitamins

Physiologic functions of nutrients

Nutrients work together and interact in complex metabolic reactions

What is energy

Ability / power to do work

Oxygen comes in

Carbon dioxide comes out

Water comes in

Sweat / breath comes out

Urine comes out

Dry food comes in

Feces come out

Chemical energy comes in

Heat comes out

Metabolism is

How cells acquire, transform, store, and use energy

Catabolism

Breaks down

Produces energy

Excretion

Anabolism

Biosynthesis

Builds what we need from smaller parts

ATP

Good nutrition evaluated on patents ;

Physiological needs

Nutrient content in food

Cultural / environmental circumstances

Personal preferences

Carbohydrates physiological functions

Energy metabolism + storage

Energy for body

Uplifts mood

Provides fiber

Prevents blood clots

Help to prevent diseases

Helps sleep better

Best for athletes

Types of carbohydrates

Starches

Sugars

Fibre

Starches

Most common carb

Large # of glucose

Sugars

Simple / fast acting

Naturally occurring or added

Fibre

Simple / fast acting

Natural or added

Protein are major component of

Most tissues ;

Muscles

Bodily organs

Cells

Fat physiological functions

Energy metabolism + storage

Makes up membranes

Act like hormones

Aid in digestion

Make up enzymes

Macronutrients

Large

Water
Proteins
Carbs
Fats
Alcohol

Micronutrients

Small

Minerals
Vitamins

Water foods

Essential

Single largest component of body

Vitamins physiological function

Important for cellular machinery of body

Vitamin A

Treating eye disorders + skin infections

Vitamin B9

Reduces risk of neural tube defects during pregnancy

Vitamin C

Helps treat scurvy, cancer, common cold

Vitamin D

Helps arthritis, tooth decay, diabetes, and rickets

Vitamin E

Improves blood circulation and slows down aging

Vitamin K

Reduces risk of menstrual pain + internal bleeding

Minerals physiological functions

Essential to building blocks for the body

Do NOT provide calories or energy

Before 1997 what was the focus on

Ensuring adequate nutrients to prevent deficiencies + diseases

What is the focus today

Ensuring general health and wellness

5 leading causes of death

Heart disease

Cancer

Stroke

Diabetes

Atherosclerosis

Kilocalorie

Energy potential

Found in foods we eat

Energy needs

Based on individual

Age, gender, stress

What percentage of energy used in the body is released as heat

60-70%

Remaining energy is used for muscular activity + cellular processes

Body mass index

Mathematic equation based on height and weight

BMI underweight

Less than 18.5

BMI normal weight

18.5 - 24.9

BMI overweight

25 - 29.9

BMI obesity

30 or greater

Canadians over 18 are

64% are overweight or obese

Canadian children 5-17 are

30% overweight or obese

What will breakdown and provide the body with energy

Carbs

Proteins

Alcohol

Building blocks

Carbs - glucose

Proteins - amino acids

Fats - fatty acids + glycerol

Nutrient requirements are influenced by

Gender

Body size

Weight

Physical activity

State of health

Use of foods eaten

Increase variety of food results in

Decrease of nutrient deficiencies

Decrease of nutrient excesses

Decrease of toxicities

Decrease of contaminats

USA food guide

Canada food guide

Nutrition label facts introduced

20 years ago

Nutrition label facts revised in

2016

Nutrition label facts purpose

Enhances nutritional knowledge

Indicates nutrients in a food

Uploaded design requires calories + portion sizes to be in large bold type

Trans fats are now listed

Health claims describe

Relationship between food and food component and its ability to reduce risk of disease or health condition

Are health cliams approved by FDA

Yes

Can be used on food products + dietary supplements

Average adult needs how many calories

2000

Sodium should be

Less than 2400 a day

RDA meaning

Recommended dietary allowances

RDA is

Sufficient amount of nutrients to meet all requirements of nearly all healthy individuals

EAR

Estimated average requirement

EAR is

Amount of nutrients estimated to meet needs of half of healthy individuals in a specific age and gender group

Adequate Intake (AI)

Average amount of nutrient that appears to maintain a defined nutritional state

More tentative than RDA

Tolerable upper intake level (UL)

Maximum daily level of nutrient intake that probably will not cause adverse health or toxic effects for most individuals

AMDR

Acceptable macronutrient distribution range

AMDR is

Ensures sufficient intake of essential nutrients while reducing risk of chronic disease

EER

Estimated energy requirement

Pregnancy Diet Chart

DRI

Dietary reference intake

Guidelines for healthy people

EER is

Energy intake that is predicted to maintain energy balance

DRI are listed for

16 groups

Separating gender after 10 years of age

Separating for pregnant and lactating women as well

Good nutrition evaluated in context of patients

Physiologic needs for essential nutrients

Nutrient content of food

Cultural / environment circumstances

Personal preferences

What's a serving

Vegetables servings

4-5 per day

Fruit servings

4-5 per day

Vegetables are

Primary sources of required nutrients dietary fibre, vitamin A, vitamin C, folic acid and potassium

Vegetables u.s pattern for 2000 calorie diet is

2 and 1/2 c-eq daily

Fruits are

Low in fat, sodium and calories

Fruits u.s pattern for a 2000 calorie diet is

2 c-eq daily

Whole grains u.s pattern for a 2000 calorie diet is

6 oz - eq per day

Dairy u.s pattern for a 2000 calorie diet is

3 c-eq per day

Protein foods u.s pattern for a 2000 calorie diet is

5-6.5 oz - eq WITH 8 oz- eq seafood per week

Protein intake aim

20-30 grams / day

Oils

NOT a food group but important in healthy diet

Total calorie intake

# of calories you eat in a day

Fats are classified by

Type and percentage of fatty acids they contain

Added sugars recommendation

Limit added sugars to less than 10% of calories per day

Saturated fats dietary requirement

There is No dietary requirement for 2 years or older because the human body produces more than enough to meet physiologic/structural requirements

Sodium

Essential nutrient

Small qualities available from naturally occurring sodium in foods

Alcohol

Beneficial and harmful effects

Depends on amount consumed + age + other characteristics

1 drink =

12 oz beer (5%), 5 oz wine (12%), 1.5 oz of 80 proof spirits (40%)

Caffeine function

Stimulate in the body

Caffeine intake max

400 mg per day

Higher a persons physical activity =

More calories can be consumed without gaining weight

How does this impact a DH

Primary health providers

See clients on a regular basis

Educate clients on effects of nutrition in mouth

Do we go beyond our scope of practice

NO