principle of nutrition for oral health professionals

basics of healthy diet

• adequacy

• balance

• calorie control

• moderation

• variety

adequacy

enough kilocalories

balance

choose foods from all 5 food groups

calorie control

control portion size to meet guidelines for age, gender, and activity

moderation

control portion size, no restrictive diets

variety

choose from different types of food w/i groups

caloric balance

• to maintain set weight, energy consumed must equal calories expended in normal functions and activity

• body weight can be evaluated using BMI

veggies

• primary source of dietary fiber, vitamin A, vitamin C, folic acid, potassium

• 2.5 C

fruits

• low in fat, sodium, calories

• 2 cups

• at least half should be whole fruit

whole grains

• 6 oz

• difficulty in identifying

Dairy

• milk, yogurt, cheese

• 3 cups for adults and adolescents

proteins

• 5 - 6.5 oz

• at least 8 oz of seafood

oils

• not a food group

• important for diet

• fats classified by type and percent of fatty acids they contain

diet and risk factors for leading cause of death

• heart disease

• cancer

• stroke

• chronic obstructive lung disease

• diabetes

• influenza and pneumonia

• alzheimer’s disease

• kidney disease

• chronic liver disease and cirrhosis

• accidents

• suicide

obesity epidemic in adults

42.2%

obesity epidemic in children 2 - 5 yrs

12.7%

obesity epidemic in children 6 - 11 yrs

20.7%

obesity epidemic in children 12 - 19 yrs

22.2%

macronutrients

• yield energy

• needed in grams

• required in large amounts

• carbs, protein, fat, fiber, water

• contribute to bulk energy needed for metabolic system

energy yielding nutrients

• carbs

  • glucose

• lipid (fats and oils)

  • linoleic acid (omega 6)

  • alph - linoleic acid (omega 3)

• protein (amino acids)

  • histidine

  • isoleucine

  • leucine

  • lysine

  • methionine

  • phenylalanine

  • threonine

  • valine

micronutrients

• do not yield energy

• needed in mg or mcg

• required in small amounts

• phytochemicals, antioxidants, vitamins, minerals

• help various functions of body, growth, and disease prevention

non energy yielding nutrients

• vitamins

  • water soluble - B and C

  • fat soluble - A,D,E,K

• minerals

  • major - calcium, chloride, magnesium, phosphorus, sodium, sulfer

  • trace - chromium, copper, fluoride, iodine, iron, manganese, molybdenum

  • selenium

  • zinc

• water

essential nutrients

• must be present in diet

• body does not synthesize

nonessential nutrients

• does NOT need to be in diet

• body can synthesize

recommended % of carbs in diet

45 - 65

recommended % of proteins in diet

10 - 35

recommended % of lipids in diet

20 - 35

recommended % of water in diet

3L / 12 cups

macronutrients include

carbs, proteins, fats

carb info

• major source of brain fuel

• brain and CNS use glucose as primary fuel

• digestion begins in mouth

• 45-65% of calories

• 50% complex starch and fiber

• 10% simple sugar

protein info

• amino acids - basic structure

• 20 amino acids

  • 9 essential

  • 11 non essential

• composed of C, H, O, N

• 10-35% calories

• 4 kcals/gm

lipid info

• triglycerides are main form of lipids (fats and oils)

• composed of C, H, O (insoluble in water)

• 20-35% of diet

• lipids yield more energy than protein and carbs

lipids can be separated into 2 basic types

saturated and unsaturated

unsaturated fatty acid

liquid at room temp

saturated fatty acids

solid at room temp

trans fatty acids

semi solid at room temp

essential fatty acids (EFAS)

• linoleic acid (LA) - omega 6

• aplha - linoleic acid (ALA) - omega 33

• unsaturated fatty acids

water

• need in largest amount

• body aprox 60% water

• medium for transporting nutrients and waste

• acts as solvent and lubricant

• regulates body temperature

• require 3L or 12 cups a day

micronutrients include

vitamins and minerals

vitamins

• coenzymes/ catalysts in reaction

• do not provide energy (kcals)

• 2 groups

  • water soluble - B complex, C

  • fat soluble - A, D, E, K

minerals

• do not provide energy (kcals)

• not destroyed during cooking

• 2 groups

  • macro (major) - grams

  • micro (trace) - less than 100 mg / day

phytochemicals

plant components in fruit, veggiea, legumes, and whole grains

zoochemicals

components found in animals

phytochemicals and zoochemicals

• physiologically active compounds

• many provide significant health benefits

• not considered essential nutrients in diet

• referred to as functional foods

energy sources and uses

• calories and kilocalories

• nutrient dense vs empty calories

calorie

• amount of energy in food

• amount of heat energy it takes to raise the temp of 1g of water 1 degree celsius

kilocalorie

• more accurate measurement of energy

• amount of heat energy it takes to raise the temp of 1000g of water 1 degree celsius

desired nutritional status

state in which the body tissues have enough of the nutrient to support normal functions

undernutrition

occurs when the nutrient intake does not meet nutrient needs, causing surplus stores to be used

overnutrition

occurs when the nutrient intake is more than the body needs, occurs when the consumption of nutrients is more than the body needs