Nutrition unit 1 & 2

Malnutrition

includes deficiencies, imbalances, and excess of nurtients, any of which can take a toll on health over time. Classified as under nutrition or over nutrition

common lifestyle habits are more influential than food

smoking and other tobacco use and excessive drinking of alcohol

Chronic diseases

heart disease, diabetes, some cancers, dental disease, bone loss, all have a connection to poor diet

(genetics and lifestyle also factors –stress, exercise, sleep, pollution, water/environment)

What has changed in society today, that is different from previous generations, that has influenced our health and eating habits???

Scientific research,

Access to food

Access to more knowledge about nutrition (good or bad?),

Better understanding in the medical and dental community

people want to be fit and healthy

Nutrition

• the study of the nutrients in foods and in the body;

• sometimes also the study of human behaviours related to food.

• is the process by which living things use food to obtain nutrients for energy, growth and development and maintenance

Nutrients

components of food that are indispensable to the body’s functioning.

They provide energy, serve as building material, help maintain or repair body parts, and support growth.

nutrients include

water

minerals

carbohydrates

proteins

fat

vitamins

-biochemical substances provided from an outside source, normally food

Essential Nutrient

the nutrients must be obtained from food or an outside source ie water 

from other raw materials; nutrients that must be obtained from food to prevent deficiencies

definition of food

• medically, any substance that the body can take in and assimilate that will enable it to stay alive and to grow;

• the carrier of nourishment; socially, a more limited number of such substances defined as acceptable by each culture

adequate diet

• the dietary characteristic of providing all of the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weight;

• diet- the foods (including beverages) a person usually eats and drinks

Enriched and Fortified foods

Foods in which nutrients have been added.  If the starting material is a whole, basic food such as milk or whole grain, the result may be highly nutritious. 

If the starting material is a concentrated form of sugar or fat, the result may be less nutritious

fortified

 foods to which vitamins, minerals and other nutrients were added that were not originally present ex. Calcium added to orange juice to enhance it’s nutritional content

functional foods

a term that reflects an attempt to define as a group the foods known to posses nutrients or non-nutrients that might lend protection against diseases

common health benefits associated with functional foods

reductions in the risk cancer, cardiovascular disease, diabetes, osteoporosis 

component of functional foods that provides a specific health benefit can come from

plant sources (phytochemicals- such as lycopene acting as antioxidants) or

animal sources. Fiber, soy protein, certain fatty acids, flavonoids (wine and chocolate) and probiotics are examples of food components associated with specific health benefits

examples of food components associated with specific health benefits

fibre

soy protein

certain fatty acids

flavonoids

probiotics

Common functional foods from plant sources include

oats

soy

flaxseed

tomatoes

garlic

cruciferous vegtables

citrus fruits

cranberry

tea

wine

Common functional foods from animal sources include:

fish

milk, cheese, yogurt

beef

why is oats a functional food

Soluble fibre

lower cholesterol levels

reduce the risk of heart disease.

Whole grain bread, pastas, barley

why is soy a functional food

• associated with plant proteins

• ex soy milk, tofu

• reducing the risk of cardiovascular disease and cancer

• When fortified with calcium, it reduces osteoporosis.

• May help alleviate menopausal symptoms.

why is flaxseed a functional food

• A source of omega- 3 fatty acids and the phyto chemical lignan and dietary fibre.

• associated with lowering of cholesterol levels

• anti-estrogen effects,

• reducing the risk of cancer.

• people with constipation or digestive distress to use

why is tomatoes a functional food

• A rich source of the lycopenes, which acts as an antioxidant and may be associated with reducing the risk of some types of cancer.

why is garlic a functional food

• Contains the phytochemical allicin,

• stimulate certain enzymes in the body

• reducing the risk of cancer.

• associated with lowering blood pressure and levels of cholesterol

• helping to prevent bacterial infection.

why are Cruciferous vegetables a functional food

Vegetables from the cabbage family that naturally contain many different phytochemicals

why are citrus fruits a functional food

• ontain a variety of healthy substances, including vitamin C, folate, fiber and various phytochemicals.

why are cranberries functional foods

has been associated with a reduced risk of urinary tract infections.

why is tea a functional food

contain various types of phytochemicals

associated with a reduced risk of cancer.

why is wine a functional food

• The skin of purple grapes contains the phytochemical resveratrol, which may help prevent heart disease and cancer.

why is fish a functional food

good source of omega 3 fatty acids, lowers risk of cardiovascular disease

why is milk and cheese and yogurt a functional food

contain calcium

probiotics

balences bacteria in the digestive tract

prevents gastroentestinal disorders

lowers risk of osteoporosis

why is beef a functonal food

source of conjugated linoleic acid (fatty acid)

may help prevent certain cancers

Organic foods

Products grown and processed without the use of synthetic chemicals such as pesticides, herbicides, fertilizers and preservatives and without genetic engineering or irradiation.

Irradiated foods

process of treating foods with controlled amounts of ionized radiation for a prescribed period to kill the spoilage and disease causing bacteria and moulds - this can be used on meats and produce

Processed foods

food subjected to any process such as milling, alteration of texture, addition of additives,

may or may not be nutritious.

not always detrimental

milling grains

removes the bran coat producing a more stable grain and increases shelf life.

Natural Food

no legal definition

used to imply wholesomeness/ healthiness

Energy yielding function

carbohydrates

fats

protein

function of vitamins and minerals in the body

forms parts of body structures

body regulators

assist in all body processes nessesacr to maintain life

digesting food,

moving muscle

disposing of waste

growing new tissues by healing wounds

obtaining energy from carbohydrates, fat and protein

Three Functions of Nutrients

energy yielding

body structure

body regulators

dietary reference intake

values designed for health maintenance and disease prevention, NOT for restoration of health or repletion of nutrients.

RDA - recommended dietary allowences

Nutrient intake goals for individuals: the average daily intake that meets the needs of nearly all (97–98%) healthy people in a life stage/gender group.

Derived from the EAR based on maintenance, not restoration, of health.

AI - adequate intakes

Nutrient intake goals based on observed/experimentally derived intakes of healthy people in a life stage/gender group, assumed to be adequate.

Used whenever data is insufficient for an RDA (e.g. infants). Involves some educated guesses.

Both RDA & AI are used as goals in planning nutritious diets.

upper level intake

The highest average daily intake likely to pose no risk of toxicity to almost all healthy individuals in a life stage/gender group.

Intake above this may risk illness from nutrient toxicity. Identifies hazardous intake levels

a danger zone exists above AND below the healthy range.

estimated average requirement

The average daily intake estimated to meet the requirement of half of healthy individuals in a life stage/gender group.

Used in nutrition research & policymaking — it's the scientific basis on which RDA values are set. Public health officials use it to assess population intakes.

Daily Values (DV) on Food Labels

eflect the needs of an 'average' person eating about 2000–2500 cal/day.

applies to people ages 4 yrs to adult

ideal for comparing food

DRV — Daily Reference Values

desirable levels for total fat, saturated fat, protein, cholesterol, fibre & sodium.

•   Vitamin/mineral content is listed only as % DV

this lets you compare nutrient content across foods.

Factors Influencing Individual Nutrient Need

disease- Illness changes nutrient demands

age- Growth stages need different intakes

gender- Different needs by sex

pregnancy- Higher demand for many nutrients (300 more calories)

activity level- More activity, more energy/nutrient need

genetics - Individual variation in requirements

body size- Larger body mass, greater needs

medications- Can affect nutrient absorption/use