Introduction to Nutrition Lifecycle

Leptin

Hormone from fat cells that suppresses appetite by signaling the brain

Acts as an appetite suppressant, signaling the brain when energy stores are sufficient

Energy balance equation

Concept stating 'consuming more calories than you expend leads to weight gain'

Maslow's Hierarchy of Needs

Hierarchy of human needs, with food as a fundamental requirement for survival and well-being

Food security

Ensuring access to enough nutritious food in a socially acceptable manner

Access to ALL TIMES to a sufficient supply of safe, nutritious foods.

Essential nutrients

Nutrients vital for bodily functions that cannot be produced internally, including carbohydrates, specific amino acids, vitamins, minerals, and water

Nonessential nutrients

Nutrients that the body can synthesize from other components of the diet. Cholesterol, Creatine, and Glucose.

Body Composition

The proportion of fat and fat-free mass in the body, impacting Basal Metabolic Rate (BMR) and overall health

FODMAPS

Fermentable carbohydrates causing digestive discomfort in sensitive individuals

Glycemic index

Classification system for carbohydrates based on their impact on blood glucose levels

Recommended Dietary Allowances (RDAs)

Levels of essential nutrient intake sufficient for most healthy individuals, reducing the risk of certain chronic diseases

Adequate Intakes (AIs)

Tentative RDAs used when scientific information is less conclusive

Dietary Reference Intakes (DRIs)

Nutrient intake standards for healthy individuals, accounting for age, gender, growth, and pregnancy

Daily values (DVs)

Standards for daily nutrient intake used on nutrition labels to inform consumers

Carbohydrates

Molecules including sugars, starches, and fiber, serving as the body's primary source of energy

Glycemic Index of Carbohydrates

A measure of how quickly carbohydrates raise blood glucose levels after consumption

Proteins

Essential nutrients composed of amino acids, crucial for growth and tissue maintenance

Proteins should contribute 10-35% of total energy intake

Nutrient-Gene Interactions

Inherited factors influencing taste perception, nutrient digestion, and metabolism

Nutritional Assessment

Evaluation of nutritional status at community and individual levels using various methods including measurements, blood tests, and dietary analysis

Individual Assessment ABCD Method

Anthropometric, Biochemical, Clinical, and Dietary

Community programs

Government initiatives addressing public food and nutrition needs, such as the School Lunch Program and WIC

Dietary Guidelines for Americans

National recommendations promoting healthy eating and physical activity for the U.S. population

Interplay

Ghrelin and leptin work in a reciprocal manner, with ghrelin levels

typically decreasing after a meal and leptin levels increasing

Ghr

Signals hunger and increases appetite. It plays a role in initiating meals and can contribute to weight gain when elevated

Incretin

Hormones that enhance insulin secretion after meals, helping to lower blood sugar levels.

Such as glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), enhance insulin release in response to meals.

If you eat more than you burn off

then you will gain weight

Healthy individuals require the same nutrients across the life

cycle...

but in different amounts.

Food insecurity:

Limited or uncertain availability of safe, nutritious foods, or the ability to acquire them in socially acceptable ways

All humans require the same set of essential nutrients, but the amount of nutrients needed varies based on

• Age

• Body size

• Gender

• Genetic traits

• Growth

• Illness

• Physical activity- lifestyle habits

• Medication use

• Pregnancy and lactation

Carbohydrates is recommended intake level

45-65%

D.I.P.

Determine individual or group nutritional status

Identify needs or goals

Plan personal health care or community programs to meet those goals