Health

Energy

Eating Habits

1. Nutrition and Health

1. Why is nutrition important in long-term health?

• Poor diet is a risk factor for certain chronic diseases
• Obesity is a risk factor for certain conditions
• 75 % of all the cancer we see in this country can be attributed in some way to smoking and diet.
• Other conditions like osteoporosis and cirrhosis of the liver can also be attributed to diet.

1. What is nutrition?

• Nutrition => The science of food, nutrients and their processing and interaction with the body.
• Malnutrition => The lack of essential mutrients such as vitamins, minerals and amino acids. Ranges from mild to severe or life-threatening.
• Undernourished => A form of hunger where there is a lack of adequate food energy as measured in calories. Starvation is the most severe form of undernutrition.

1. Classes of Nutrients

• Carbohydrates, Lipids, Proteins, Vitamins, Minerals & Water.
• Provide energy, Promote growth & development and regulate body processes.

1. Carbohydrates

• Sugars or Starches
• Primary energy source

• Simple sugars – glucose, sucrose or lactose

• Storage energy form

• Complex carbohydrates – glycogen, starch

• Important component of cell membranes

• cell name tags

• Some cells can only use glucose as an energy source

• Red blood cells
• Neurons

• Source of carbohydrates is plants
• Source of dietary fiber

1. Lipids

• Fats or Oils
• Secondary energy source
• Water insoluable
• Cholesterol, Estrogen, Testosterone
• Major component of the cell membrane
• Plant (oil) or Animal (fat) sources
• Saturated and Unsaturated

1. Proteins

• Four levels of Structure
• Made of amino acids
• Tertiary energy source
• Structural components, immune components
• Control body metabolism (enzymes)
• Contain nitrogen

1. Vitamins

• Needed in small quantities
• Function in metabolism and other aspects of growth & repair
• Provide no usuable energy for the body
• Most are NOT made by the body
• Fat-soluable (A,D,E,K)
• Water-soluable (B and C)
• Some vitamins are anti-oxidants

1. Minerals

• Needed in minute quantities
• Used in mineral combinations (bone, salt)
• Critical in normal function of the nervous system
• Major minerals and trace minerals

1. Water

• solvent and lubricant
• medium for transport of nutrients and waste
• medium for temperature regulation and chemical processes
• Require about 2 liters per day.

1. The American Diet

1. Typical American Diet

• 16% proteins
• 50% carbohydrates
• 33% fats

1. Healthy People 2000

• Address issues of anemia, failure to thrive, osteoporosis and obesity
• Decrease blood lipids
• Increase complex carbohydrates & fiber intakes
• Increase nutrition education

1. Cues for eating

• Hunger => The internal drive to find & eat food that is mostly regulated by innate cues to eating.(physiological)
• Appetite => The external influences that encourage us to find & eat food, often in the absence of obvious hunger.(pyschological)
• Satiety => State in which there is no longer a desire to eat; a feeling of satisfaction.

1. Physiological drives

• Hypothalamus

• feeding centers

• Meal size

• Stretching of the stomach
• Higher fiber and starch/decreased fat

• Hormones

• Endorphins => increase desire to eat
• Cortisol => increase desire to eat
• Serotonin => Neurotransmitter
• Cholecystokinin => GI Tract
• Leptin => adipose tissue

1. Psychological drives

• Early experiences
• Habits
• Advertising
• Convenience
• Social Customs
• Economics

1. Improving our Diets
2. Assignments

• Rate your plate
• Study questions 1-10 (pg 24)