3 macros
Vitamins and minerals
Water (fluids and electrolyte balance)
Life span nutrition
Digestion, absorption, metabolism
Cultural and religious influences
Food related illnesses and allergies
Medical nutrition therapy
o Diabetes
o Cardiovascular disease
...
3 macros
Vitamins and minerals
Water (fluids and electrolyte balance)
Life span nutrition
Digestion, absorption, metabolism
Cultural and religious influences
Food related illnesses and allergies
Medical nutrition therapy
o Diabetes
o Cardiovascular disease
o Renal disease
o Gastrointestinal disease
o Cancer
o Clients with special needs
CH. 1 Food Nutrition and Health
Health Promotion
Basic Definitions
Nutrition and Dietetics
Nutrition: food people east and how their bodies use it
Nutrition science: body of scientific knowledge governing nutrient requirements
Dietetics: applying nutrition science to promote human health
Registered dietitian (RD): nutrition authority on health care team
Health and Wellness
Wellness seeks full development of a person. Health is absence of disease
National Health Goals
Healthy People 2020 (US Dept of Health and Human Services, part of Healthy People Series):
“Ultimate vision in which all people live long, healthy lives”
Traditional and Preventative Approaches to Health
Preventative health care approach: identifying risk factors for a disease, and then choosing diet
based on that
Traditional health care approach : changing symptoms that already exist
Importance of Balanced Diet
Signs of Good Nutrition
Smooth skin, glossy hair, clear eyes
Food and Health
Essential nutrients: carbs/fats/proteins/vitamins/minerals/water
Nonessential nutrients: can be made in body
,Functions of Nutrients in Food
Principle of nutrient interaction:
o Individual nutrients have primary and secondary functions
o No nutrient works alone
Nutrients provide energy, build tissue, and regulate metabolism
Energy Sources
Energy-yielding nutrients: carbs/fat/protein
o Alcohol not nutrient; no function in body (7kcal/gram)
Carbs: 45-65% diet
Fat: 20-35% (mostly from plants) (10% or less from saturated fat)
Protein: 10-35%
Tissue Building
Main function of proteins, vitamin C (collagen), calcium and phosphorous (bone), iron
(hemoglobin), fatty acids (cell membrane)
Regulation and Control
Vitamins and Minerals - function as coenzymes (components of cell enzymes)
Water and Fiber - fiber regulates passage of food and absorption of nutrients
Nutritional States
Optimal nutrition
Malnutrition (under and over nutrition): average American diet is suboptimal
o Undernutrition can be caused by hospitalization
Nutrient and Food Guides for Health and Promotion
Nutrient Standards
Food insecurity: uncertain availability of adequate and nutritious food; independent of social
status
Dietary reference intake: reference values for the nutrient intake needs of healthy individuals for
each gender and age group
US Standards: Dietary Reference Intakes
Recommended Dietary Allowances (RDAs): minimum amount of nutrients necessary to protect
against risk for nutrient deficiency (established after WW2)
Original goal – preventing deficiency disease (RDAs)
New goal – maintaining optimal health (DRIs)
DRIs contain
o RDA: daily intake of a specific age group and gender; need research to back up
o Estimated Average Requirement: intake level that meets needs of ½ of individuals in
specific group
o Adequate Intake: guide when insufficient scientific research available to establish RDA
o Tolerable Upper Limit: maximum intake that is unlikely to pose health problems
Other Standards
Canadian, European, and US standards same
, Food and Agriculture Organization (FAO) and WHO sets standards for poor countries
Food Guides and Recommendations
My plate
Dietary Guidelines for Americans: new statement issued every 5 years
DRIs
Other Recommendations
Disease organizations (ex. American Cancer Society) modeled upon Dietary Guidelines for
Americans
Individual Needs
Changing Food Environment
Americans pickier on what they eat due to fad diets. Most fads can provide overall balanced diet
CH. 2 Carbohydrates
Nature of Carbs
Relation to Energy
Energy Production System
Carbs is basic fuel. Glucose is the refined fuel
Dietary Importance
Carbs are widely available, low in cost, and easily stored
Classes of Carbs
Monosaccharides
Glucose: also called dextrose
Fructose
o Fruits (as fruit ripens, more starch broken down to fructose)
o Honey (honey is sugar itself; not sugar substitute)
o Sweetest of simple sugars
o High fructose corn syrups: glucose changed into fructose in cornstarch
Galactose: product of lactose digestion
Disaccharides
Lactose: milk sugar formed by mammary glands
o Not in plants
o Remains in intestines longer, creating useful bacteria
o Promotes absorption of calcium and phosphorous
Maltose: dimers released during starch breakdown
Polysaccharides
Starch
o Cooking starch softens starch cells, so it’s easier to digest
o Whole grain: food products (flours, breads, cereals) produced from unrefined grain,
which retains the bran layers, endosperm, and germ and thus the nutrients inside
o Enriched grains: refined grain products where some of the nutrients were added back
o Fortified foods: nutrients added that were not originally present
, Glycogen
Dietary Fiber
o Soluble Fiber: primarily lowers blood cholesterol (ex. Pectin, Gum, Mucilage, B-Glucans,
Algal polysaccharides)
o Insoluble Fiber: primarily helps constipation (ex. Cellulose, Hemicellulose, Lignin)
Cellulose
o Adds bulk to diet by holding water, moving food mass along, soft feces
o Stems and leaves of veggies and coverings of seeds and grains
Lignin: only non-carbohydrate type of fiber
o Woody parts of plants
o Binds to cellulose in plants
Noncellulose polysaccharides: hemicellulose, pectin, gum, mucilage, and algal substances
o Add bulk, slow emptying, reduce cholesterol
Excessive fiber reduces mineral absorption by chelation
Drug Nutrient Interaction: Phytic Acid and Mineral Absorption
Phytic acids bind to minerals (chelator), decreasing absorptivity. Diets high in fiber containing
phytic acid coupled with low intake of iron may cause iron deficiency anemia
o Chelator: ligand that binds to metal to form metal complex
Other Sweeteners
Sugar Alcohols: have calories, thus considered nutritive sweeteners. (ex. Sorbitol, Mannitol,
Xylitol)
o 2-3 calories (chewing gum)
o Sorbitol: sucrose substitute
o Absorbed more slowly, lower risk for dental caries, can cause diarrhea
Nonnutritive/alternate sweeteners: have no calories, much sweeter than sucrose than nutritive
Functions of Carbs
Basic Fuel Supply
Reserve Fuel Supply
100g glycogen in liver (maintains blood glucose and brain function), 300-400g in muscles
Special Tissue Functions
Liver
Glycogen prevents cells from depressed metabolic function
CNS
Brain depends of glucose; low blood sugar may cause brain damage
Protein and Fat Sparing
Carbs provide an Antiketogenic effect: prevents rapid breakdown of fat, which produces ketones,
which upsets acid/base balance in body
Digestion of Carbohydrates
Mouth
Chewing (mastication) breaks down the food, mixing it with saliva.
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