The Basics of Understanding Nutrition - PowerPoint PPT Presentation

About This Presentation

The Basics of Understanding Nutrition


Chapter 1 The Basics of Understanding Nutrition – PowerPoint PPT presentation

Number of Views:518
Avg rating:3.0/5.0
Slides: 37
Provided by: Eles6


Transcript and Presenter's Notes

Title: The Basics of Understanding Nutrition

Chapter 1
  • The Basics of Understanding Nutrition

Ask Yourself
True or False? 1. It is possible to have an
appetite without being hungry. 2. Most people
obtain information about nutrition from health
professionals. 3. The way people choose to live
and eat can affect their health and quality of
life as they age. 4. Vitamins and minerals supply
calories 5. You can order a low-fat, balanced
meal at a fast-food outlet.
Ask Yourself
True or False? 6. Healthful diets cost more than
relatively unhealthful diets. 7. When a person
suffers from malnutrition, it means he or she is
taking in too few nutrients. 8. A nutritionist is
a professional who is certified to advise people
on nutrition. 9. The notion of eating insects
repels people around the world. 10. The more
current a dietary claim, the more you can trust
its accuracy and reliability.
The Field of Nutrition
  • Nutrition
  • The study of foods, their nutrients and other
    chemical components, their actions and
    interactions in the body, and their influence on
    health and disease.
  • About Nutrition
  • Newcomer on the scientific block
  • Scientific discoveries of nutrients have mainly
    occurred in past one hundred years
  • Billions of dollars spent each year to
    investigate the many aspects of nutrition

The Field of Nutrition
  • Understanding the impact food has on our bodies
    by examining research in chemistry, physics,
    biology, biochemistry, genetics, immunology
  • Nutrition-related fields include psychology,
    anthropology, epidemiology, geography,
    agriculture, ethics, economics, sociology, and

The Nutrients in Foods
  • Nutrients Substances obtained from food and used
    in the body to promote growth, maintenance, and
  • Essential nutrients Nutrients that must be
    obtained from food because the body cannot make
    them for itself.
  • Nonessential nutrients Nutrients that the body
    needs, but is able to make in sufficient
    quantities when needed do not need to be
    obtained from food.
  • 6 classes of nutrients
  • Carbohydrate
  • Fat
  • Protein
  • Vitamins
  • Minerals
  • Water

The Nutrients in Foods
  • The energy-yielding nutrients
  • Carbohydrate
  • Fat
  • Protein
  • Energy the capacity to do work, such as moving
    or heating something.
  • Calorie the unit used to measure energy.
  • Alcohol is not a nutrient but it does contain

Caloric Values of Carbohydrate, Protein,Fat, and
Vitamins, Minerals, and Water
  • Vitamins
  • Organic, or carbon-containing, essential
    nutrients vital to life and needed in minute
  • vita life
  • amine containing nitrogen
  • Minerals
  • Inorganic compounds, some of which are essential
  • Water
  • Provides the medium for life processes.

(No Transcript)
Calorie Values
  • Calorie value of carbohydrate, fat, protein
  • If you know the number of grams of carbohydrate,
  • fat, and protein in a food, you can calculate the
  • number of calories in it. For example, a deluxe
    fast food hamburger contains about 45 g of
    carbohydrate, 27 g of protein, and 39 g of fat

Percentage of Total Energy Intake
  • The percentage of your total energy intake from
    carbohydrate, fat, and protein can then be
    determined by dividing the number of calories
    from each energy nutrient by the total calories,
    and then multiplying your answer by 100 to get
    the percentage

Nutrition and Health Promotion
  • Past History
  • Malnutrition
  • Any condition caused by an excess, deficiency,
    or imbalance of calories or nutrients.
  • Diseases of Deficiency
  • Caused by taking in too little of one nutrient
    or another.
  • Diseases of deficiency have virtually been
    eliminated in the U.S. due to an abundant food
    supply and fortification.

Nutrition and Health Promotion
  • Present Problems
  • Overnutrition
  • Calorie or nutrient over-consumption severe
    enough to cause disease or increased risk of
    disease a form of malnutrition.
  • Degenerative disease
  • Chronic disease characterized by deterioration
    of body organs as a result of misuse and neglect
    poor eating habits, smoking, lack of exercise,
    and other lifestyle habits often contribute to
    degenerative diseases, including heart disease,
    cancer, osteoporosis, and diabetes.

(No Transcript)
Not all diseases are equally influenced by diet.
Lifestyle Elements Associated with Longevity
  1. Avoiding excess alcohol
  2. Not smoking
  3. Maintaining a healthy weight
  4. Exercising regularly
  5. Sleeping 7 to 8 hours a night
  6. Eating breakfast
  7. Eating nutritious, regular meals

(No Transcript)
(No Transcript)
Eat Well Be Well
  • Okinawans enjoy one of the longest life spans on
  • Enough is Enough
  • Moderation and a Healthful Lifestyle Are Key
    Cultural Values
  • Psychological and Spiritual Health Matters.
  • Okinawan twin sisters at age 106

A National Agenda for Improving Health
  • Health Promotion Helping people achieve their
    maximum potential for good health
  • Getting people to eat healthful diets
  • Be physically active
  • Get regular rest
  • Develop leisure-time hobbies for relaxation
  • Strengthen social networks with family and
  • Achieve a balance among family, work, and play

(No Transcript)
The Longevity Game page 14
  • Start at the top lineage 78, the average life
    expectancy for adults in the United States today.
  • For each of the 11 lifestyle areas add or
    subtract years as instructed. If an area doesnt
    apply, go on to the next one.
  • If you are not sure of the exact number to add or
    subtract, make a guess.

1. Exercise
2. Relaxation
3. Driving
4. Blood Pressure
5. 65 and working
6. Family History
7. Smoking
8. Drinking
9. Gender
10. Weight
11. Age
12. Seatbelts
Your Final Score
Understanding Our Food Choices
  • Numerous factors influence choices
  • Hunger, appetite, and food habits
  • Nutrition knowledge, health beliefs/concerns, and
  • Availability, convenience, and economy
  • Advertising and the media
  • Early experiences, social interactions, and
    cultural traditions
  • Personal preference, taste, and psychological
  • Values, such as political views, environmental
    concerns, and religious beliefs

Understanding Our Food Choices
  • Hunger
  • The physiological need for food.
  • Appetite
  • The psychological desire to eat, which is
    often but not always accompanied by hunger.

Understanding Our Food Choices
  • Availability
  • Americans enjoy an abundant food supply
  • Resources to maintain a large agricultural
    industry and import a wide variety of foods
  • An abundant food supply has been linked to
    degenerative diseases
  • Degenerative diseases are sometimes referred to
    as diseases of affluence

Understanding Our Food Choices
  • Income, Food Prices, and Convenience
  • Low incomes make it difficult to buy enough food
    to meet minimum nutritional needs
  • Undernutrition
  • Severe under-consumption of calories or nutrients
    leading to disease or increased susceptibility to
    disease a form of malnutrition.
  • Many people perceive that a healthy diet costs
  • Does it cost more than convenience food?

Perceived Barriers to Healthful Eating
  1. Healthy foods are not always available from
    fast-food and take-out restaurants
  2. It costs more to eat healthy foods
  3. Too busy to take the time to eat healthfully
  4. Too much conflicting information about which
    foods are healthy and which foods are not
  5. Healthy foods dont taste as good
  6. The people I usually eat with do not eat healthy

The Savvy Diner
  1. Buy local and in season
  2. Shop from a list
  3. Read ingredients Nutrition Facts
  4. Use sell by or best if used by dates
  5. Shop the perimeter of the grocery store

Understanding Our Food Choices
  • Advertising and the Media
  • Television and radio commercials, magazines and
    newspapers rank among the most influential
    sources of diet and nutrition information
  • This, in turn affects our food choices
  • Advertising is not always created with the
    consumers best interest in mind
  • Media information can vary in its reliability

(No Transcript)
Understanding Our Food Choices
  • Social Cultural Factors
  • Social group
  • A group of people, such as a family, who
    depend on one another and share a set of norms,
    beliefs, values, and behaviors.
  • Culture
  • Knowledge, beliefs, customs, laws, morals,
    art, and literature acquired by members of a
    society and passed along to succeeding
  • Ethnic cuisine
  • The traditional foods eaten by the people of
    a particular culture.

Understanding Our Food Choices
  • Personal Values or Beliefs
  • Making choices based on a larger world view
  • Environmentally conscious
  • Boycott certain manufacturers for political
  • Sustainability
  • A societys ability to shape its economic and
    social systems to maintain both natural resources
    and human life, and it involves building locally
    based, self-reliant food systems.

Understanding Our Food Choices
  • Food Preferences are Personal
  • Related to positive experiences
  • Aversions to certain foods
  • Tied to psychological needs
  • Yearnings, cravings, addictions and response to
  • Reflect our own unique cultural legacies,
    philosophies and beliefs

Nutrition Action
  • 690 calories, 24 g fat,
  • 8 g saturated fat
  • 1,350 calories, 43 g fat,
  • 13 g saturated fat

What is the difference between a RD and a
  • Registered Dietitian (RD)
  • Fulfilled coursework by the American Dietetic
    Association (ADA)
  • Completed on the job training (internship)
  • Passed national registration exam
  • Maintains Continuing Education Credits
  • Nutritionist
  • Claims to be capable of advising people about
  • Can be an RD
  • Can be a person with little to no scientific
Write a Comment
User Comments (0)