NUTR-120-02 (20363.202501) on 3/4/2025 (Tue)

Introduction to Nutrition Month

• March is recognized as Nutrition Month, with a focus on promoting nutrition awareness.

• Theme for this year: "Nourish to Flourish".

  • Explores mental, emotional, physiological, and sociocultural aspects of nutrition.

• Dietitians cover a wide array of topics related to nutrition, which this course introduces.

Understanding Dietetics

• The field of dietetics defers from general nutrition in its professional scope.

• Key points about dietitian:

  • Correct spelling: Two T's, no C in dietitian.

  • Resources available through Dietitians of Canada for further information.

  • Differences between dietitians and nutritionists discussed.

Protein Metabolism Review

• Recent focus on protein metabolism, considered challenging for many students.

• Discussion points included prevalent messages regarding protein supplements and products.

• Students encouraged to engage in conversation about protein and its importance.

Transition to Amino Acids and Supplements

• Preparing to wrap up the section on proteins before transitioning to calories and energy requirements.

• Introduction of amino acid supplementation and its potential concerns, focusing on single amino acids versus whole foods.

  • Digestion at the small intestine level involves absorption of di- and tri-peptides along with individual amino acids.

Absorption and Transport of Amino Acids

• Individual amino acids are recognized by specific receptors in the small intestine.

• High concentrations of one amino acid may overwhelm transporters, causing imbalances that hinder the absorption of others.

• The implications of the blood-brain barrier in amino acid absorption and the effects on brain chemistry, mood, and neurotransmitter synthesis (e.g., tryptophan/serotonin balance).

Implications of Amino Acid Imbalances

• High concentrations of specific amino acids can lead to neurotransmitter imbalances, such as reduced serotonin and potential effect on mood regulation.

• Note that di- and tri-peptides have better absorption rates than individual amino acids.

• Infants on special amino acid formulas showed slower growth compared to those with whole proteins, illustrating decreased retention of amino acids as individual supplements.

Considerations Regarding Amino Acid Supplements

• Common issues include poor taste, gastrointestinal distress, and high costs.

• Scientific consensus: Obtain proteins intact from food rather than supplements; emphasizes natural dietary sources of amino acids.

Branched-Chain Amino Acids (BCAAs)

• BCAAs are popular among athletes; debated efficacy and safety discussed.

• Potential risks of excessive BCAAs include their use by pathogenic bacteria and possible links to increased risk of colorectal cancer.

Too Much Protein: Concerns and Guidelines

• Discussion on the recommended protein intake (10 to 35% of calories) and the implications of excessive protein consumption.

• Notable issue with high protein diets in North America leading to excess calories, possibly contributing to obesity.

Protein Sources in North America

• Discussion on popular protein-rich foods that are often high in fat, especially saturated fat, complicating the assessment of protein intake effects on health.

Myths Regarding Animal Protein and Osteoporosis

• Discredited studies linking high animal protein intake to osteoporosis discussed.

• Key point: Adequate calcium intake can mitigate potential risks associated with sulfur-containing amino acids found in animal proteins.

Conclusion on Animal Proteins and Osteoporosis

• Strategies for countering potential calcium loss with animal protein through consumption of dairy or plant-based foods.

• Clarification that high animal protein intake does not directly cause osteoporosis without considerations of dietary balance.

Impact of Excess Protein on Health

• Excessive protein metabolism generates nitrogen waste that kidneys must process; no significant concern for healthy individuals.

• Caution recommended for those with kidney disease or type 2 diabetes.

Cancer Risk and Dietary Choices

• Strong association between high red and processed meat intake and increased colorectal cancer risk.

• Recommendations for balanced diets favoring plant-based proteins to promote healthy gut microbiota and reduced cancer risks.

Final Thoughts on Protein and Health

• Emphasizes the importance of understanding individual dietary needs and maintaining balance for a healthy lifestyle.

• Transition into the next module focused on energy expenditure and requirements.