Ch1_Food, Nutrition and Health (1).,pptx

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1. Chapter 1 Food, Nutrition, and Health Copyright © 2017, Elsevier Inc. All Rights Reserved.

2. Lesson 1.1: Health Promotion and Essential Nutrients Nutrients in food are essential to our health and well-being . Copyright © 2017, Elsevier Inc. All Rights Reserved. 2

3. Health Promotion Basic definitions Nutrition: Food people eat and how their bodies use it Nutrition science: Scientific knowledge of food requirements for maintenance, growth, activity, reproduction, lactation Dietetics: Health profession that applies nutrition science to promote health and treat disease Registered dietitian(RD): Nutrition authority on the health care team Copyright © 2017, Elsevier Inc. All Rights Reserved. 3

4. Health Promotion (cont’d ) Copyright © 2017, Elsevier Inc. All Rights Reserved. 4 From the U.S. Department of Health and Human Services. Healthy People 2020. Washington, DC: U.S. Government Printing Office; 2010.

5. Health Promotion (cont’d)    Signs of good nutrition Well-developed body Ideal weight for height and body composition Good muscle development Smooth and clear skin Glossy hair Clear and bright eyes Copyright © 2017, Elsevier Inc. All Rights Reserved. 5

6. Health Promotion (cont’d ) Importance of a balanced diet (cont’d) Well-nourished people are more likely to: Be mentally and physically alert Have a positive outlook Be able to resist infectious diseases Copyright © 2017, Elsevier Inc. All Rights Reserved. 6

7. Health Promotion (cont’d ) Food and Health Six essential nutrients Carbohydrates Protein Fat Vitamins Minerals Water Copyright © 2017, Elsevier Inc. All Rights Reserved. 7

8. Health Promotion (cont’d) Food and Health Nonessential nutrient a nutrient that can be manufactured in the body by means of other nutrients. Thus it is not essential to consume this nutrient regularly in the diet. Energy-yielding nutrients nutrients that break down to yield energy within the body, including carbohydrates, fat, and protein Copyright © 2017, Elsevier Inc. All Rights Reserved. 8

9. Functions of Nutrients in Food Metabolism The sum of all body processes that accomplish the basic life-sustaining tasks. Intimate metabolic relations exist among all nutrients and their metabolic products. Individual nutrients have many specific metabolic functions, including primary and supporting roles. No nutrient ever works alone. Copyright © 2017, Elsevier Inc. All Rights Reserved. 9

10. Functions of Nutrients in Food (cont’d) Basic functions of food Provide energy Build tissue Regulate metabolic processes Copyright © 2017, Elsevier Inc. All Rights Reserved. 10

11. Functions of Nutrients in Food (cont’d ) Energy sources Human energy is measured in heat units called kilocalories. Carbohydrates, Fats, Proteins, Alcohol Carbohydrates Primary source of fuel for heat and energy Maintain body’s backup store of quick energy as glycogen Ideally provide 45% to 65% of total kilocalories Carbohydrates provide 4 kcal/g. Copyright © 2017, Elsevier Inc. All Rights Reserved. 11

12. Functions of Nutrients in Food (cont’d ) Energy sources (cont’d) Fats Animal and plant sources Secondary (storage) form of heat and energy Ideally provide no more than 20% to 35% of total kilocalories Fats provide 9 kcal/g Copyright © 2017, Elsevier Inc. All Rights Reserved. 12

13. Functions of Nutrients in Food (cont’d ) Energy sources (cont’d) Proteins Primary function is tissue building Ideally provide 10% to 35% of total kilocalories Source of energy when supply from carbohydrates and fats is insufficient Best use of protein is not for energy; it should be preserved for other critical functions, such as structure, enzyme and hormone production, and fluid balance . Proteins provide 4 kcal/g Copyright © 2017, Elsevier Inc. All Rights Reserved. 13

14. Functions of Nutrients in Food (cont’d) Copyright © 2017, Elsevier Inc. All Rights Reserved. 14

15. Functions of Nutrients in Food (cont’d ) Tissue building Proteins Provide amino acids Necessary for building and repairing tissues Vitamins and minerals Vitamin C for tissue building Calcium and phosphorus for building and maintaining bone Iron: essential part of hemoglobin in the blood Copyright © 2017, Elsevier Inc. All Rights Reserved. 15

16. Functions of Nutrients in Food ( cont’d) Tissue building (cont’d) Fatty acids Build central fat substance necessary in ALL cell walls Building blocks of lipids Promote the transport of fat-soluble nutrients throughout the body Copyright © 2017, Elsevier Inc. All Rights Reserved. 16

17. Functions of Nutrients in Food (cont’d ) Regulation and control Vitamins Function as coenzyme factors Components of cell enzymes in governing a chemical reaction during cell metabolism Minerals Also serve as coenzyme factors Copyright © 2017, Elsevier Inc. All Rights Reserved. 17

18. Functions of Nutrients in Food (cont’d ) Regulation and control Water: essential base for all metabolic processes Fiber: regulates passage of food material through gastrointestinal tract Copyright © 2017, Elsevier Inc. All Rights Reserved. 18

19. Nutritional States Optimal nutrition Adequate nutrients without excess calories Varied and balanced diet of Carbohydrates Fats Proteins Minerals Vitamins Water Copyright © 2017, Elsevier Inc. All Rights Reserved. 19

20. Nutritional States ( cont’d) Malnutrition Improper or insufficient diet Includes undernutrition and overnutrition Increases risk for illness Limits work capacity, immune system, and mental activity Copyright © 2017, Elsevier Inc. All Rights Reserved. 20

21. Nutritional States (cont’d) Undernutrition Nutritional reserves are depleted Insufficient intake to meet daily needs or added stress Especially affects most vulnerable (weak people) Can occur in hospitals Overnutrition Excess nutrient and energy intake over time Produces harmful excess body weight Excessive amounts of nutrient supplements Copyright © 2017, Elsevier Inc. All Rights Reserved. 21

22. Lesson 1.2: Planning a Balanced Diet Food and nutrient guides help us plan a balanced diet according to individual needs and goals . Copyright © 2017, Elsevier Inc. All Rights Reserved. 22

23. Nutrient and Food Guides for Health Promotion Nutrient standards Most countries have established minimum standards Vary by country In the United States, known as Dietary Reference Intakes ( DRIs) DRIs: reference values for the nutrient intake needs of healthy individuals for each gender and age group . Copyright © 2017, Elsevier Inc. All Rights Reserved. 23

24. U.S. standards: Dietary R eference I ntakes (DRIs) (cont’d) Encompass four interconnected categories of nutrient recommendations Recommended Dietary Allowance (RDA) Estimated Average Requirement (EAR) Adequate Intake (AI) Tolerable Upper Intake Level (UL) Copyright © 2017, Elsevier Inc. All Rights Reserved. 24

25. Recommended Dietary Allowance (RDA) Daily intake of nutrients that meet needs of almost all healthy individuals Estimated Average Requirement (EAR) Intake level that meets needs of half the individuals in a specific group Adequate Intake (AI) Used when not enough evidence to establish the RDA Tolerable Upper Intake Level (UL) Sets maximal intake unlikely to pose adverse health risks Copyright © 2017, Elsevier Inc. All Rights Reserved. 25

26. Nutrient and Food Guides for Health Promotion (cont’d ) Other standards Canadian and British similar to the United States Other countries may use standards set by: Food and Agriculture Organization World Health Organization Copyright © 2017, Elsevier Inc. All Rights Reserved. 26

27. Case Study Mr. Ali, 45-years, has been referred by his physician to the Registered Dietitian to assist with a practical approach to healthy eating. His nutritional assessment reveals that he is in good health. What are some examples to the nutritional assessment التقييم الغذائي that indicate he is in good health ? Copyright © 2017, Elsevier Inc. All Rights Reserved. 27

28. Case Study (cont’d) Mr. Ali would like to lose about 10 pounds and be more active with his daily exercise. He works in an office setting for 8 hours. His wife is also working, and they have two children, ages 9 and 11. He is involved with his kids for some activities three times a week What are some practical approaches for him to manage his meal plan? What is a practical, easy tool to fit into his busy lifestyle? Copyright © 2017, Elsevier Inc. All Rights Reserved. 28

29. Nutrient and Food Guides for Health Promotion (cont’d ) Food guides and recommendations MyPlate A visual pattern of the current basic five food groups—grains, vegetables, fruits, dairy, and protein—arranged on a plate to indicate proportionate amounts of daily food choices Promotes variety, proportionality, gradual improvement, physical activity Participants can personalize at w eb site Please see fig 1-1 My Pyramide Copyright © 2017, Elsevier Inc. All Rights Reserved. 29

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32. Nutrient and Food Guides for Health Promotion (cont’d ) Individual needs Person-centered care Food patterns vary with needs, tastes, habits, living situations, energy needs Changing food environment Shift to fast, processed, prepackaged foods Malnutrition persists in all segments of population Society beginning to recognize relation between food and health Copyright © 2017, Elsevier Inc. All Rights Reserved. 32

33. Case Study (cont’d) Using the 2015-2020 Dietary Guidelines, how could you incorporate the 4 Key Recommendations into a healthy lifestyle plan for Mr . Ali ? Copyright © 2017, Elsevier Inc. All Rights Reserved. 33

34. Copyright © 2017, Elsevier Inc. All Rights Reserved. 34 Balancing Calories to Manage Weight> Example: use vegetable-based oil such as olive oil in place of solids, considering overall decrease in fat and sugars reduce overweight and obesity through improved eating and physical activity behaviors . Example: use Choose MyPlate Tool Increase physical activity and reduce time spent in sedentary behaviors . Example: personalize calorie limits and use Choose MyPlate Tool Maintain appropriate calorie balance during each stage of life—childhood, adolescence, adulthood, pregnancy and breastfeeding, and older age. Example—do what is appropriate—e.g., 10 min of activity at a time, etc .