Nutrition Basics and Terminology

CENGAGE NUTRITION: Your Life Science - Study Notes

Page 1

  • Title: CENGAGE NUTRITION

  • Authors: Jennifer Turley, Joan Thompson

  • Edition: Third Edition

  • Affiliation: Weber State University

Page 2

  • Key Figure: Dan Buettner - Longevity Coach

Page 3: Presentation Overview

  1. Terminology

  2. Introduction to Nutrients & Calories

  3. Characteristics of a Sound Diet

  4. Results of a Sound Diet

  5. Health & Malnutrition

  6. Factors Affecting Longevity & Food Choices

Page 4: Terminology, Part 1

  • Diet:

    • Definition: The kind and amount of food consumed each day.

  • Food:

    • Definition: Anything that nourishes the body.

  • Nourish:

    • Definition: To keep alive.

Page 5: Terminology, Part 2

  • Nutrition:

    • Definition: The study of how food keeps us alive.

    • Components: Includes ingestion, digestion, absorption, assimilation, and excretion of food.

  • Nutritional Sciences:

    • Definition: The study of nutrition including dietary components and metabolism.

Page 6: Terminology, Part 3

  • Nutrient:

    • Definition: Molecular substances that provide nourishment to cells throughout the human organism.

  • Essential Nutrients:

    • Definition: Nutrients the body cannot synthesize and must be consumed; their deficiency leads to specific signs and symptoms.

  • Nonessential Nutrients:

    • Definition: Nutrients the body can synthesize; deficiency does not cause symptoms.

  • Energy-Producing Nutrients:

    • Definition: Nutrients that produce calories when metabolized by the body.

  • Non-Energy-Producing Nutrients:

    • Definition: Nutrients that do not produce calories but serve other important functions.

Page 7: Molecules to Cells to Organisms in the Order of Life

  1. Molecule --> Nutrient

  2. Cell --> Tissue (e.g., cardiac muscle)

  3. Organ (e.g., heart)

  4. Organ System (e.g., circulatory system)

  5. Organism (e.g., human)

  • **Cell Structure:

    • Cytoplasm:** Lattice-type structure supporting cell contents.

    • Cytosol: Protein-rich fluid containing enzymes involved in glycolysis.

  • Nucleus: Encloses DNA (deoxyribonucleic acid) and chromosomes.

  • Organelles:

    • Smooth Endoplasmic Reticulum: Site of lipid synthesis.

    • Mitochondria: Powerhouses of the cell containing enzymes for ATP production.

    • Ribosomes: Assemble amino acids into proteins, located on rough endoplasmic reticulum.

Page 8: Overview of the Nutrients

  • Elements Present in Nutrients:

    • Oxygen

    • Carbon

    • Hydrogen

    • Nitrogen

    • Minerals

    • Water

    • Carbohydrate

    • Fat

    • Protein

    • Vitamins

    • Some B Vitamins: Contain Nitrogen

Page 9: The Six Categories of Nutrients

  • Divided into two categories:

    • Energy-Producing Nutrients (Macronutrients):

    • Carbohydrates

    • Fats

    • Proteins

    • Function: Provide Calories

    • Non-Energy-Producing Nutrients (Micronutrients):

    • Vitamins

    • Minerals

    • Water

    • Function: Non-caloric, important for various biological functions.

Page 10: Terminology, Part 4

  • Kilocalorie (Calorie):

    • Definition: The unit for measuring energy- amount of heat required to raise 1 kg of water by 1 degree Celsius from 36° to 37°C.

    • Notation: Also denoted as Kcal or Calorie (with a capital 'C').

Page 11: Energy-Producing Nutrients

  • Caloric Values:

    • Carbohydrates: 4 Calories/gram

    • Proteins: 4 Calories/gram

    • Fats: 9 Calories/gram

    • Alcohol: 7 Calories/gram

    • Note: Fiber is a non-caloric carbohydrate.

Page 12: The Kilocalorie (Calorie)

  • Application of Definition:

    • Using a Bomb Calorimeter to measure energy in food.

Page 13: Bomb Calorimeter Components

  • Components include:

    • Thermometer

    • Electric igniter

    • Insulation

    • Oxygen

    • Water

    • Food

    • Bomb chamber

Page 14: Energy Production in the Body

  • Key Fuel:

    • ATP: Adenosine Tri-Phosphate, the ultimate fuel used by the body.

  • Energy Sources:

    • Captured from carbon-carbon bonds in digestible carbohydrates, fats, and proteins to create ATP.

Page 15: Nicknames of Energy-Producing Nutrients

  • Carbohydrates:

    • Description: High performance fuel, efficient in making ATP.

  • Fats:

    • Description: Low-level fuel, slower ATP production.

  • Proteins:

    • Description: Building blocks for growth; yield ATP only under extreme stress and create toxic waste when overconsumed.

Page 16: The Non-Energy-Producing Nutrients

  • Definition:

    • Non-energy producing (non-caloric) nutrients have no ability to generate ATP and lack caloric value.

  • Physiological Importance:

    • Some are vital; deficiency can lead to physiological failure or death.

Page 17: The Goal of Eating

  • Objective:

    • To fuel and nourish the body optimally.

Page 18: Terminology, Part 5

  • Food's Role:

    • Provides calories and nutrients.

  • Nutrient Density:

    • Definition: Refers to the amount of nutrients provided relative to the number of calories.

    • Criteria: Foods with high nutrient density are considered nutritious.

Page 19: Nutrient Density, Part 1

  • Comparison Example:

    • 1 Large Potato (210 Calories) vs. 1 Small Order Fast Food Fries (210 Calories).

    • Values shown: % DRI for a moderately active adult woman.

Page 20: Nutrient Density, Part 2

  • Comparison:

    • 1 Cup Plain Yogurt (130 Calories) vs. ½ Cup Vanilla Ice Cream (130 Calories)

    • Nutritional Components Comparison:

      • Protein, Riboflavin, Vitamin B12, Calcium, Zinc.

  • Graphical Representation:

    • Displays % DRI for each food item for a moderately active adult woman.

Page 21: Nutrient Density, Part 3

  • Conclusion of the Comparison:

    • French fries and ice cream provide less nutritional value given the same caloric content.

Page 22: Characteristics of a Sound Diet

  1. Calorie Control:

    • Eat an appropriate amount of calories for healthy body weight.

  2. Adequacy:

    • Ensure presence of essential nutrients, fiber, and energy.

  3. Balance:

    • Complementary food types; prevent dominance of any one nutrient/food type.

  4. Moderation:

    • Avoid excess of unwanted substances.

  5. Variety:

    • Use different foods for the same purpose in the diet.

Page 23: Diet Results

  • Result of a Sound Diet:

    • Health:

    • Definition: The state of complete physical, mental, and social well-being.

    • Not just the absence of infirmity.

  • Result of a Poor Diet:

    • Malnutrition:

    • Definition: Impairment of health from nutrient deficiency, toxicity, or imbalance in intake or utilization.

    • Includes over-nutrition and under-nutrition.

Page 24: Health Philosophical Statement

  • Statement:

    • Healthy lifestyle behaviors promote health, while unhealthy behaviors promote disease over time.

    • Just because someone is temporarily disease-free does not classify them as a 'healthy' individual if they live an unhealthy lifestyle.

Page 25: Factors Affecting Longevity

  • Prompt for Ideas:

    • Reflection on what factors may contribute to longevity.

Page 26: Factors Affecting Longevity, Part 1

  1. Diet:

    • Poor diets can lead to degenerative diseases (e.g., cancer, heart disease, obesity).

    • Dietary components like fat, sugar, fiber, sodium, alcohol, and calcium are influential.

Page 27: Leading Causes of Death

  • Statistics Display: Deaths per 100,000 for various causes:

    • Heart Disease

    • Cancer

    • Stroke

    • Respiratory Disease

    • Accidents

    • Diabetes

    • Additional conditions.

    • Notes on diet-related, alcohol-related, and non-diet-related causes of death.

Page 28: Factors Affecting Longevity, Part 2

  1. Exercise (Physical Activity):

    • Benefits: Positively influences body weight, metabolism, bone density, cognitive function, blood pressure, cholesterol, and cardiovascular health.

    • Recommendation: Strive for 60 minutes of exercise daily.

Page 29: Factors Affecting Longevity, Part 3

  1. Other Factors:

    • Tobacco Use: Leading cause of death in Americans.

    • Other habits: Inadequate sleep, alcohol & drug use, unsafe sex, chance occurrences (accidents), and genetics.

Page 30: Factors Affecting Food Choices, Part 1

  1. Hunger:

    • Definition: Physiological need for food; signals from the body indicate the need for food.

  2. Satiety:

    • Definition: Physiological feedback mechanisms that terminate food intake.

  3. Appetite:

    • Definition: Psychological desire for food; signals originating from the brain triggered by sensory inputs (sight, smell, thought of food).

Page 31: Factors Affecting Hunger, Appetite and Satiety

  • Processes:

    1. Empty stomach several hours post-food intake leads to Hunger.

    2. Brain signals increase Appetite from food thoughts, smells, sights, and tastes.

    3. Satiety and Satiation occur as feelings of fullness develop, indicating when the Meal ends.

Page 32: Body's Signals for Fullness

  • Prompt for Discussion: How does the body recognize fullness?

Page 33: Factors Affecting Food Choices, Part 2

  1. Personal Preferences:

    • Individual likes and dislikes regarding food.

  2. Availability:

    • Food supply based on geography, climate, and soil conditions.

  3. Economics:

    • Impact of social status and income on food choices.

  4. Social Factors:

    • Influence of family, friends, and social occasions/releases.

  5. Cultural Traditions:

    • Beliefs, values, and practices surrounding food.

  6. Advertising:

    • Influence of media on food choices (TV, radio, print).

  7. Other Factors:

    • Habits, emotional influences, and knowledge about nutrition.

Page 34: Eating Style

  • Types of Eating Styles:

    1. Omnivore:

    • Consumes both plant and animal foods.

    1. Vegetarian:

    • Limits or restricts animal products; includes lacto-ovo vegetarians, pesco-vegetarians, and pollo-vegetarians.

    1. Vegan:

    • Avoids all animal products.

    1. Semi-Vegetarian:

    • Primarily vegetarian with some restrictions on animal foods.

Page 35: Summary Points

  • Key Points:

    • Diet represents the collection of food consumed by an individual in a 24-hour period.

    • Food nourishes the body by offering nutrients that may be essential or nonessential, caloric or non-caloric.

    • Nutrition encompasses the study of how food nourishes and affects body function over the long term.

    • Eating's goal is to optimally fuel and nourish the body.

    • A healthy diet is vital for promoting health and preventing chronic diseases.

    • Multiple factors influence food choices.