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Contemporary ch1 fall_2011
1.
2. “the science of food, the nutrients and the
substances, their action, interaction, and
balance in relation to health and disease, and
the process by which the organism ingests,
absorbs, transport, utilizes, and excretes food
substances”----The Council on Food and Nutrition of the
American Medical Association
The social, cultural, psychological implications of
food and eating
3.
4. Provide energy
Provide building blocks
Vital for growth and maintenance
Essential
5. Omission leads to decline
Regain normal function when
restored to the diet
Has specific biological function
6. Poor diet and sedentary lifestyle
Risk factors for chronic diseases
Poor diet and sedentary lifestyle are risk
factors for chronic diseases:
◦ Disease of the heart (26.6% of all deaths)
◦ Cancer (22.8%)
◦ Cerebrovascular disease (5.9%)
◦ Diabetes (3.1%)
◦ Accounts for ~2/3 of all deaths
7. “Affliction of affluence”
Optimal health
We are living longer
Your choice
9. Kcals-measure energy
Essential nutrients
Nonessential nutrients
Energy-yielding nutrients: CHOs, P, fats
Nutrients for growth, development, and
maintenance
Nutrients that regulate body processes
10. Composed of C, H, O
Provide a major source of fuel for the body
Basic unit is monosaccharide (glucose)
Simple and Complex CHO
Energy yielding (4 kcal /gm)
11. Composed of C, H and fewer O
Triglyceride is the major form of lipid
Fats and oils
Unsaturated Fatty Acids
Saturated Fatty Acids
Essential Fatty Acids (Omega 3, 6)
Energy yielding (9 kcal /gm)
Cholesterol and phospholipids
12. Composed of C, O, H, N
Basic unit is amino acid
Make up bones, muscles, other tissues, and
components
(9) Essential amino acid
(11) Nonessential amino acid
Energy yielding (4 kcal /gm)
13. Composed of various elements
Vital to life
Enable chemical reactions
Needed in tiny amounts
Fat soluble
Water soluble-destroyed in cooking
Yields no energy
14. Inorganic substances-lacking carbon
Function in cellular process, nervous system,
water balance, structural
Needed in tiny amounts
Not destroyed in cooking
Trace minerals
Major minerals
Yields no energy
15. Composed of H, O
Vital to life-forgotten nutrient
Is a solvent, lubricant, medium for transport,
chemical processes, and temperature regulator
9-13 cups/day
Makes up majority of our body 60%
Yields no energy, no calories
Inorganic
16. A chemical found in plants
◦ Not considered essential nutrients
◦ Provide significant health benefits
◦ Primarily found in fruits and vegetables
17.
18.
19. Carbohydrate Protein Fat Alcohol
4 kcal/gm 4 kcal/gm 9 kcal/gm 7 kcal/gm
ENERGY SOURCES
Build new compounds Muscular movement
Nerve transmission Ion balance
20. Measurement of energy
“The amount of heat it takes to raise
the temperature of 1 gram of water by
1 degree Celsius”
1,000 calories = 1 kcal = 1(food)
Calorie
21. CHO: 4 kcal/gm
Protein: 4 kcal/gm
Fat: 9 kcal/gm
(Alcohol: 7 kcal/gm) NOT A NUTRIENT!
22. Per serving FIG. 1.3 , pg. 12
◦ CHO: 15g x 4 kcal/g = 60 kcal
◦ PRO: 3g x 4 kcal/g = 12 kcal
◦ FAT: 1g x 9 kcal/g = 9 kcal
◦ TOTAL: 81 kcal, rounded down to 80
23. One day’s intake (1980 kcal)
290 gm of CHO (x 4 kcal/gm)
60 gm of fat (x 9 kcal/gm)
70 gm of protein (x 4 kcal/gm)
% of kcal as CHO= (290 x 4)/1980 = 0.59 or 59%
% of kcal as Fat= (60 x 9)/1980 = 0.27 or 27%
% of kcal as PRO= (70 x 4)/1980 = 0.14 or 14%
24. 16% of kcal as proteins
◦ ~66% from animal sources
◦ 10-35% advised
50% of kcal as carbohydrate
◦ ~50% from simple sugars
◦ 45-65% advised
33% of kcal as fat
◦ ~60 % from animal fats
◦ 20-35% advised
25. National Health and Nutrition Examination Survey
(NHANES) [US Dept. of Health & Human
Services]
26. Monitor energy intake
Salt (sodium) in moderation
Alcohol in moderation
Fat in moderation
Adequate fluids
Eat 5-A-Day; DASH 8-A-Day
Use supplements wisely, if at all
Mealtime is a social time
27. Promote healthy lifestyle
Reduce preventable deaths and diseases
Reduce obesity in adults and children
Increase intake of fruits, vegetables, and whole
grain products
Lower intake of fat, saturated fats, and sodium
Increase intake of calcium and iron
30. Hypothalamus Leptin
◦ Neuropeptide Y -suppresses appetite
Stimulates appetite -increases satiety
-decreases fat deposition
Causes CHOs cravings
Insulin also increases
Decreases energy appetite
expenditure CCK (cholecystokinin)
Ghrelin
Contributes to satiation
-stomach cells
-triggers appetite Person feels full ses fat
storage
-lean people made more
Serotonin
increases satiety
Copyright 2005 Wadsworth Group, a division of Thomson Learning
31. Hunger-physiological need Appetite-psychological
to eat; unpleasant desire to eat, pleasant
sensation;originated by
chemicals in the brain. A positive sensation to
seek food involving the
Influenced by: senses of smell and sight
presence/absence of food,
size & composition of a
meal, eating patterns,
Satiation-feeling of
satisfaction that occurs during
climate, exercise a meal and halts eating;
Stomach designed to eat receptors in the stomach
every 3-4 hours; as it stretch
empties the physiological remind us to stop eating
signs start
Satiety-feeling of satisfaction
or fullness.
remind us not to eat again
People can override the
signals!
Copyright 2005 Wadsworth Group, a division of Thomson Learning
32. After fatty foods pass your lips and before they settle on to your hips, they go to your
brain. And that may be an important clue to why - and when - we're prone to overeat.
Research from the University of Texas Southwestern Medical Center in Dallas
suggests that when certain molecules of saturated fat reach the brain, they interrupt
signals (from the hormones leptin and insulin) that normally suppress appetite
after we've eaten. The culprit most responsible is palmitic acid, a saturated fat found
in foods such as butter, cheese, milk and beef. Absent this signal from the brain that
we've had enough, we keep eating. The signaling disruption lasts about three days,
the investigators said. They looked at the effects of fat on animals' brains by feeding
them palmitic acid, monounsaturated fatty acid and oleic acid, an unsaturated fat
found in olive and grapeseed oils. The only fat that sabotaged leptin and insulin
signals was palmitic. The study was published in the September 2009 issue of The
Journal of Clinical Investigation. Other new research showed that we tend to eat less
when with a heavy friend who eats large portions and more when we're with a thin
friend who eats a lot, suggesting social signals also influence patterns of eating. That
study was published online on August 25, 2009 in the Journal of Consumer
Research.
33. Regulated by the
hypothalamus
Feeding center
Satiety center
Meal size and
composition
Macronutrients in the
blood
Hormones
34.
35. Freshman Fifteen
◦ Stressful situations
◦ University environment
◦ Peer pressure
◦ Alcohol
◦ Lack of Exercise
36.
37. Tips to avoid the freshmen fifteen
◦ Eat breakfast
◦ Plan ahead
◦ Limit liquid calories
◦ Stock the fridge with healthy choices
◦ Exercise regularly