Chapter 1 overview of nutrition

Energy Yielding Non Energy Yielding CHO Lipids Proteins Water Vitamins Minerals... Dietary Reference IntakesDRI • DRI Committees • A set of values for the dietary nutrient intakes of he

Chapter 1

An Overview of Nutrition

How do we choose foods?

How do we choose foods?

How do we choose foods?

• Positive or negative Associations

• Emotional

• Values

• Body Weight and Image

• FINALLY: Health Benefits

What is Nutrition?

• The study of the nutrients and their

digestion, absorption, transport,

metabolism, interaction, storage, and excretion.

• Everything that happens to a nutrient

from the time one ingests food until the waste products and/or

metabolites are excreted.

What is in our body?

Body Composition

About 60 % water

Which are the Nutrients?

How can we classify the

Nutrients?

Organic

Inorganic

CHO Lipids Proteins Vitamins

Water Minerals

• Organic contain CARBON

• Inorganic do not contain Carbon

Another Classification

Energy Yielding

Non Energy Yielding

CHO Lipids Proteins

Water Vitamins Minerals

And Another Classification

Macronutrients

Micronutrients

CHO Lipids Proteins Water

Vitamins Minerals

What happens if we don’t use

that energy?

• Excess of energy is store in the body

• Energy is measured in Kcalories

• IU: kjoules.

How do we know how much

calories we consume?

• gram of CHO x 4 kcal

• gram of protein x 4 kcal

• gram of fat x 9 kcal

Energy from Foods

How do we know if a person is

consuming enough of the

different nutrients?

Dietary Reference Intakes

(DRI)

Dietary Reference Intakes

(DRI)

• Origins

• First Recommended Dietary

Allowances 1940’s

• To prevent nutritional deficiencies

• 1989, last update of the RDAs

Dietary Reference Intakes

(DRI)

• DRI Committees

• A set of values for the dietary

nutrient intakes of healthy people

• Used to plan and assess diets

We need standard values!!!

Dietary Reference Intake

• EAR = Estimated Average Requirements

• RDA = Recommended Dietary Allowances

• AI = Adequate Intake

• UL = Tolerable Upper Intake Level

Estimated Average

Requirement

(EAR)

• The average amount of a nutrient

that appears sufficient to maintain a specific biochemical or physiological function in HALF of the people of a

given age and sex group.

Recommended Dietary

Allowances

(RDA)

• RDA’s are the average daily amount

of a nutrient considered adequate to meet the known nutrient needs of

almost all healthy people

• Are based on the EAR.

Adequate Intake

(AI)

• The average daily amount of a

nutrient that appears sufficient to

maintain a specified criterion

• Criterion: a value used as a guide for

nutrient intake

RDA

Tolerable Upper Intake Levels

(UL)

• The maximum daily amount of a

nutrient that appears safe for most

healthy people and above this level

there is an increases risk of adverse

health effects.

Energy recommendations

• Acceptable Macronutrient

Distribution Ranges (AMDR):

– Ranges of intakes for the energy

nutrients that provide adequate energy and nutrients and reduce the risk of

chronic diseases

Acceptable Macronutrient Distribution Ranges (AMDR):

• CHO: 45-65 % kcal

• Fat: 20-35 % kcal

• Protein: 10-35 % kcal

Now what?

• Using Nutrient Recommendations:

– Apply to healthy people

– Recommendations can be adjusted for individuals by registered dietitians.

– Achieved by consuming a variety of

foods

– Apply to average daily intakes

Now, what can we do to

evaluate the nutritional status

of healthy individuals?

Nutritional Assessment

Nutritional Assessment

• A comprehensive analysis of a

person’s nutritional status.

D. C.

A.

B.

B.

Anthropometric Measures

Skinfolds

Body Fat

Biochemical Measures

• Laboratory Tests that provide insight

into metabolic functioning of the

body.

• Laboratory tests such as:

– blood glucose, albumin, or hemoglobin

• Enzymes for specific nutrients may be

measured

Biochemical Measures

Clinical Assessment

Dietary Assessment

• Evaluation of the eating habits, food

intake patterns and/or specific

• After the nutritional assessment data

is collected (the A, B, C, & Ds) the

results must be compared to some

acceptable standard for evaluation.

Such as the DRIs

What about Nutritional

Assessment of Populations?

Nutritional Assessment of

Populations

• National Nutrition Surveys :

– Assess what people eat:

• Continuing Survey of Food Intakes by

Nutritional Assessment of

Populations

• National Nutrition Surveys are used

for:

– Public policy, food assistance programs,

regulation of food supply.

– Product development

– Relation between diet and health

– Develop and monitor national health goals

Nutritional Assessment of

Populations

• National Health Goals:

– The Healthy People initiative was

launched with the publication of Healthy People: the Surgeon General's Report

on Health Promotion and Disease

quantitative goals to reduce preventable death and injury by 1990

Evolution of Healthy People

http://healthypeople.gov

Nutritional Assessment of

Populations

• National Trends:

– What do we eat

– How is our energy intake

– How is our physical activity

Diet and Health

Percentage of Total Deaths

Diet and Health

NOTE: The diseases highlighted have relationships with diet.

SOURCE: Deaths: Preliminary data for 2011, National Vital Statistics Reports October 10, 2012 Centers for Disease Control

and Prevention, www.cdc.gov/nchs

• How do we choose foods?

• Which are the 6 classes of nutrients?

• How do we classify them?

• How many calories are provided by

each type of nutrient?

• What are the DRIs?

• Which are the main components of the

DRIs?

• Which are the values for the AMDR?

• Which are the components of

Nutritional Assessment?