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    Essentials of Nutrition

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    buckley1212085
    The document discusses nutrition in the United States, including leading causes of death, typical daily calorie consumption, food choices that influence eating habits, nutrient classifications, establishing dietary recommendations, and assessing individual nutrition. It provides data on tobacco, diet and activity, alcohol and other causes of death. It also lists common daily food consumption in the US and factors influencing food choices.

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    Essentials of Nutrition

    Uploaded by

    buckley1212085
    106 views34 pages
    The document discusses nutrition in the United States, including leading causes of death, typical daily calorie consumption, food choices that influence eating habits, nutrient classifications, establishing dietary recommendations, and assessing individual nutrition. It provides data on tobacco, diet and activity, alcohol and other causes of death. It also lists common daily food consumption in the US and factors influencing food choices.

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    Nutrition

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    1. Essentials of Nutrition

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    The document discusses nutrition in the United States, including leading causes of death, typical daily calorie consumption, food choices that influence eating habits, nutrient classifications, establishing dietary recommendations, and assessing individual nutrition. It provides data on tobacco, diet and activity, alcohol and other causes of death. It also lists common daily food consumption in the US and factors influencing food choices.

    Copyright:

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    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    106 views34 pages

    Essentials of Nutrition

    Uploaded by

    buckley1212085
    The document discusses nutrition in the United States, including leading causes of death, typical daily calorie consumption, food choices that influence eating habits, nutrient classifications, establishing dietary recommendations, and assessing individual nutrition. It provides data on tobacco, diet and activity, alcohol and other causes of death. It also lists common daily food consumption in the US and factors influencing food choices.

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    You are on page 1of 34

    HUN 1201Essentials of Nutrition

    Richard T Patton MA, MPH, RD/LN, CHES Biology, Health & Wellness Office 1271-8

    Learding Causes of Death in the United States

    Table 1-5, p. 24

    Actual Causes of Death


    in the United States (2000)
    Tobacco

    Diet/Activity
    Alcohol Microbial Agents Toxic Agents Firearms Sexual Behavior Motor Vehicles
    0 5 10 15 20 Percent of all causes of death
    Data Source: McGinnis & Foege, JAMA, November, 1993

    On any given day in the United States...

    815 billion calories are consumed (200 billion more than needed)

    47 million hot dogs 4 million pounds of bacon


    60 million pounds of red meat

    170 million eggs

    On any given day in the United States...


    3

    million gallons of ice cream million pounds of candy

    10 16

    million gallons of beer and ale million gallons of hard liquor (enough to make 26 million people drunk!)

    1.5

    On any given day in the United States...


    Americans

    eat approximately 100 acres of pizza = 30,240,000 slices or about 350 slices per second.

    (Each man, woman and child in America eats and average of 46 slices, (23 pounds), of pizza per year).

    www.thisiswhyyourefat.com

    Eat More Fruits and Vegetables!

    Food Choices
    Personal

    preferences for flavors of food are the main reason people make food choices and choices can be influenced by genetics. are comforting and food choices are often just a habit.

    Habits

    Food Choices
    Ethnic

    heritage or traditions are strong influences on eating. interactions such as special events, customs, and holidays are shared by groups of people. Food is often involved.

    Social

    Food Choices
    Food

    availability, convenience, and the economy are affecting many food choices intodaysworld. are many positive and negative associations with food that affect what food is chosen to eat. for emotional comfort can be the result of changes in brain chemistry that occur when foods are consumed.

    There

    Eating

    Food Choices
    Values

    such as religious beliefs, political views, or environmental concerns may affect food choices. weight and image can affect food choices both positively and negatively. nutrition and health benefits of foods, such as whole, modified, or fortified foods, are becoming more popular.

    Body The

    Nutrient Classification
    Carbohydrates--simple, Fats--

    complex

    essential fatty acids


    amino acids Water & Fat soluble & trace

    Proteins--essential Vitamins

    Mineralsmajor Water

    most of the body by weight

    The Nutrients
    Nutrients in Foods and in the Body Composition of foods includes the six nutrient classes and can also contain nonnutrients and other compounds, such as fibers, phytochemicals, pigments, additives, alcohols and others.

    Composition of the human body is made of chemicals similar to food.

    The Nutrients
    Nutrients in Foods and in the Body
    Chemical

    composition of nutrients includes both organic (those that contain carbon) and inorganic (those that do not contain carbon) compounds.

    Essential nutrients are those the body


    cannot make or cannot make in sufficient quantities to meet needs. These are also called indispensable nutrients.

    The Nutrients

    Energy-Yielding Nutrients: Carbohydrate, Fat and Protein measured in Calories Macro- vs. micronutrients Carbohydrate, fat, and protein are macronutrients because the body needs them in large quantities. Water, vitamins, and minerals do not provide energy and are known as micronutrients because the body needs them in smaller quantities.

    The Nutrients
    Energy-Yielding

    Nutrients: Carbohydrate,

    Fat and Protein


    Energy from food differs in energy density. Carbohydrate = 4 kcalories per gram, Protein = 4 kcalories per gram, and Fat = 9 kcalories per gram. Activity in the body is fueled by food as energy is released from bonds within carbohydrate, fat, and protein as they are broken down.

    The Nutrients
    Energy-Yielding

    Nutrients: Carbohydrate,

    Fat and Protein Excess Carbohydrate energy is stored in the body as body fat. Excess Fat energy is stored in the body as body fat. Excess Protein energy is stored in the body as body fat.

    The Nutrients
    Vitamins

    are organic, essential nutrients that allow the body to obtain energy from carbohydrate, fat, and protein. are inorganic, essential nutrients that are found in the bones, teeth, and body fluids.

    Minerals

    Water

    is an indispensable and abundant essential nutrient that participates in many life processes.

    The Dietary Reference Intakes (DRI)

    Establishing Nutrient Recommendations Estimated Average Requirement (EAR) defines the requirement of a nutrient that supports a specific function in the body for half of the healthy population.

    Recommended Dietary Allowances (RDA) use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations. This recommendation considers deficiencies.

    The Dietary Reference Intakes (DRI)

    Establishing Nutrient Recommendations Adequate Intakes (AI) reflect the average daily amount of a nutrient without an established RDA that appears to be sufficient.

    Tolerable Upper Intake Level (UL) is a maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

    The Dietary Reference Intakes (DRI)

    Establishing Energy Recommendations Estimated Energy Requirement (EER) represents the average daily energy intake to maintain energy balance and good health for population groups.

    Acceptable Macronutrient Distribution Range (AMDR) represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease.

    The Dietary Reference Intakes (DRI)


    Using

    Nutrient Recommendations

    Apply to healthy people Recommendations are not minimum and are more likely maximum requirements and can be adjusted for individuals by registered dietitians. Achieved by consuming a variety of foods Apply to average daily intakes Each DRI category serves a unique purpose.

    Nutrition Assessment

    Nutrition Assessment of Individuals - evaluates the many factors that influence or reflect nutritional health.

    Historical information regarding diet, health status, drug use, and socioeconomic status is gathered. Anthropometric data measure physical characteristics including height and weight. Physical examinations require skill and reveal possible nutrition imbalances. Laboratory tests detect early signs of malnutrition.

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