Chapter 1 Overview: An Overview of Nutrition
Overview of Nutrition
NTR 306 course content: Fundamentals of Nutrition, Chapter 1 – An Overview of Nutrition.
Course tools mentioned: InstaPolls, Chats, Discussion Board, and a Handy Resource Module. Do not email TAs/instructors about Instapolls; check if answers were recorded and review course requirements. If problems persist, contact your TA.
Interactive activity: InstaPoll prompt – when you think of nutrition, what is one word that comes to mind?
Real-life prompt: “What’s in Your Fridge?” as a practical reflection activity.
Key Concepts: What is Nutrition?
Nutrition is the branch of science examining the nutrients in foods and their actions within the body to impact health and well-being across all life stages.
Nutrients are substances that are essential for growth, development, and maintenance of life.
Foods are substances that people eat or drink to yield energy and/or nutrients for growth, development, and maintenance of life. This includes both solid foods and beverages.
Dietary Patterns and Health
Dietary Pattern defined:
The combination of foods and beverages habitually consumed within eating occasions across each day (over days/weeks/months).
NOT the same as a dieting or weight-loss diet.
Highly individualized and liked (enjoyed).
Includes life-sustaining nutrients and energy plus components to limit.
Patterns that promote health are linked to:
Longevity (life expectancy)
Chronic disease prevention
Quality of life
Influences on Food Choices within Dietary Patterns
Biological factors: Taste.
Economic factors: Cost, income, availability.
Physical factors: Cooking skills, time.
Social factors: Family/peers, meal patterns.
Psychological factors: Mood, stress, guilt, goals.
Information factors: Attitudes/beliefs, marketing, nutrition knowledge/health.
Nutrients: An Overview
Nutrients are chemical substances in foods that provide energy, structural materials, and regulating agents.
They support growth, tissue maintenance and repair, and reduce disease risks.
Classification by carbon content:
Inorganic nutrients: do not contain carbon (examples: minerals and water).
Organic nutrients: contain carbon (examples: carbohydrates, lipids, proteins, vitamins).
Major concepts:
The body contains: Water ~60%; Fat ~18–21% (men) or ~23–26% (women); remaining is other nutrients.
Organic nutrients: carbohydrates, lipids (fats), proteins, vitamins.
Inorganic nutrients: minerals and water.
Alcohol is not a nutrient and can interfere with growth, regulation, and repair of the body.
Six Classes of Nutrients (Table Concept)
Carbohydrates — Organic, Energy-yielding, Macronutrient.
Lipids (fats) — Organic, Energy-yielding, Macronutrient.
Proteins — Organic, Energy-yielding, Macronutrient.
Vitamins — Organic, Not energy-yielding, Micronutrient.
Minerals — Inorganic, Not energy-yielding, Micronutrient.
Water — Inorganic, Not energy-yielding, Essential nutrient.
Macronutrients vs Micronutrients
Macronutrients: required in relatively large amounts; energy-yielding (calories).
Carbohydrates, lipids, and proteins.
Micronutrients: required in small amounts; do not provide calories.
Vitamins and minerals.
Alcohol is not a nutrient.
Carbohydrates
Role:
Primary source of short-term energy for the body, especially for brain function and physical activity.
Used to build other molecules and structures in the cell.
Common names: CHOs or carbs.
Common foods: breads, pasta, vegetables, fruits, legumes, seeds, nuts, sweets, milk products.
Lipids (Fats)
Role:
Major form of stored energy (adipose tissue).
Energy source during rest or low- to moderate-intensity exercise.
Used to make cell membranes and other complex molecules.
Common foods: oils, animal fats, seeds, nuts.
Proteins
Role:
~50% of cellular content; perform most cellular work.
Required for structure, function, and regulation of organs, tissues, and body systems.
Support tissue growth, repair, and maintenance.
Common foods: meat, dairy, seeds, nuts, legumes; small amounts in vegetables and whole grains.
Vitamins
Do not supply energy to the body.
Micronutrients (required in smaller amounts).
13 vitamins regulate many body processes.
Organic molecules (contain carbon).
Can be destroyed by heat, light, and chemical agents.
Minerals
Do not supply energy to the body.
16 minerals essential for several body processes.
Inorganic substances (do not contain carbon).
Major minerals vs trace minerals distinctions exist in practice.
Indestructible: not vulnerable to heat, light, or chemical agents (in many cases).
Water
Essential nutrient.
Inorganic (does not contain carbon).
Involved in nearly all body processes.
How Do We Use Nutrients? Priority Framework
Priority #1: Using nutrients for energy.
When bonds between nutrient atoms break, energy is released.
Energy can be used immediately, stored short-term (between meals or overnight), or stored long-term as body fat for later use.
Other key priorities:
Provide building blocks and materials for body tissues.
Regulate bodily activities: digestion, energy metabolism, organ system function.
Energy from Nutrients (Calories)
Energy from food is measured in kilocalories (kcal).
Calorie content depends on macronutrient type:
Carbohydrates: 4 \, \text{kcal/g}
Protein: 4 \, \text{kcal/g}
Lipids (fats): 9 \, \text{kcal/g}
Vitamins, minerals, and water do not provide calories.
Most foods are a mixture of nutrients; exceptions include pure sugar (100% CHO) and pure oil (100% FAT).
Nutrient Calculations: A Practical Example
Example: A burrito contains: FAT = 12 g, CHO = 55 g, PRO = 15 g; Total kcal = 388 kcal.
Calculations:
Fat energy: FAT_kcal = 12 \ \text{g} \times 9 \ \text{kcal/g} = 108 \ \text{kcal}
Carbohydrate energy: CHO_kcal = 55 \ \text{g} \times 4 \ \text{kcal/g} = 220 \ \text{kcal}
Protein energy: PRO_kcal = 15 \ \text{g} \times 4 \ \text{kcal/g} = 60 \ \text{kcal}
Total energy: 108 + 220 + 60 = 388 \ \text{kcal}
Macronutrient Distribution (Percent of Total kcal)
Fat percentage:
\text{Fat \%} = \frac{108}{388} \times 100 \% \approx 28\%
Carbohydrate percentage:
\text{CHO \%} = \frac{220}{388} \times 100 \% \approx 57\%
Protein percentage:
\text{PRO \%} = \frac{60}{388} \times 100 \% \approx 15\%
Practice Example: Ice Cream Nutrition Calculation
Serving size: 1 serving (2/3 cup) with: FAT = 21 g, CHO = 37 g, PRO = 6 g; Total kcal = 361 kcal.
Calculations:
Fat energy: FAT_kcal = 21 \ \text{g} \times 9 \ \text{kcal/g} = 189 \ \text{kcal}
Carbohydrate energy: CHO_kcal = 37 \ \text{g} \times 4 \ \text{kcal/g} = 148 \ \text{kcal}
Protein energy: PRO_kcal = 6 \ \text{g} \times 4 \ \text{kcal/g} = 24 \ \text{kcal}
Total energy: 189 + 148 + 24 = 361 \ \text{kcal}
Distribution:
Fat %: \frac{189}{361} \approx 0.523 \Rightarrow 52\%
CHO %: \frac{148}{361} \approx 0.410 \Rightarrow 41\%
PRO %: \frac{24}{361} \approx 0.066 \Rightarrow 6.6\%
Entire container calculation (if 3 servings per container):
Total kcal: 3 \times 361 = 1083 \text{ kcal}
Bomb Calorimeter vs Real-Life Energy Availability
Bomb calorimeter
Direct measurement: food burns → releases heat energy (food’s kcal value).
Not exact: the human body is not 100% efficient at converting food energy into usable energy.
Implication: kcal values from kitchen/bomb calorimeters are approximate representations of actual energy available to the body.
Quick Check: Class Polls and Interactive Review
InstaPoll and class polls gauge understanding and opinions on nutrition concepts.
“How’d we do?” scale (1–10) for nutrition math appetite and comfort levels helps tailor instruction.
Wrap-up and Reminders
Next live class: Tuesday, 9/2.
Chapter to cover: Chapter 2, Planning a Healthy Diet.
Brief discussion about Dietary Analysis Project.
Post any questions from today’s class on the Discussion Board for today’s lecture.
CFU #1 (Syllabus & Course Introduction) due: Monday, 9/1 by 11:59 pm (holiday—get it done early).