Week 1 Notes - Nutrition 101 Greene
Week 1 Notes - Nutrition 101 Greene Nutrition 101
Popular in Nutrition 101-001 Intro Human Nutrition
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This 5 page Class Notes was uploaded by Kennedy Patterson on Tuesday January 20, 2015. The Class Notes belongs to Nutrition 101 at University of Alabama - Tuscaloosa taught by Lori Greene in Spring2015. Since its upload, it has received 643 views. For similar materials see Nutrition 101-001 Intro Human Nutrition in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
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Date Created: 01/20/15
11215 11415 Chapter 1 Overview of Nutrition Nutrition I What is nutrition 0 The science of nutrients in foods and their actions within the body I Nutrients actions within the body include ingestion digestion absorption transport metabolism and excretion o Refers to human behaviors related to food amp eating 0 Both a pure science and a social science 0 What is diet 0 The foods and beverages a person eats 0 Our society does not use this simple definition 0 What is food 0 Products from plants and animals 0 When taken into the body yield energy amp nutrients for growth and maintenance 0 Many factors in uence someone s food choices Energy amp Nutrients 0 Energy 0 Energy in food is chemical energy 0 Nutrients 0 Chemical substances obtained from food 0 Used in the body to produce energy and to support growth maintenance and repair of tissues 0 No Single food supplies all the nutrients the body needs to function 6 major classes of nutrients o Carbohydrates I Macronutrient energy I Complex nutrients I Organic nutrients carbon 0 Proteins I Macronutrient energy I Complex nutrients I Organic Nutrients carbon 0 Lipids fats I Macronutrient energy I Complex nutrients I Organic Nutrients carbon 0 Vitamins I Complex nutrients I Organic Nutrients carbon 0 Minerals I Simple I Inorganic no carbon 11215 11415 0 Water I Simple I Inorganic no carbon Categories of nutrients 0 Essential Nutrients must be obtained from foods there are about 40 of these I Needed from outside ofthe body 0 Nonessential Nutrients can be synthesized by the body 0 Nonnutrients compounds that do not fit into the 6 classes of nutrients I Phytochemicals nonnutrient compounds in plants that have biological activity in the body 0 EnergyYielding Nutrients Macronutrients I Carbs I Proteins I Lipids 0 Organic 0 Provide Energy 0 Large Amounts grams 0 Vitamins amp Minerals Micronutrients 0 Do not provide energy I May assist with the energy release process 0 Vitamins are organic and complex and can be destroyed 0 Minerals are inorganic and indestructible I They can bond and hinder absorption or leach into water 0 Need in smaller amounts 0 Measuring Energy in Food 0 Calories are units used to measure energy Food energy is measured in kilocalories 1000 Calories 1 kcal Consumers refer to quotcaloriesquot in general 1 kilocalorie energy required to raise 1 kg water 1 C Calories are useful in comparing the energy available from different foods when we are deciding what food to eat 0 Orange 60 kilocalories 60000 calories 9 60 calories 0 Energy from food 0 Carbohydrates 4kcal gm 0 Proteins 4kcal gm 0 Lipids 9kcal gm 0 Alcohol 7kcal gm 0 Energy calorie Density vs Nutrient Density 0 ED measure of the energy a food provides relative to the weight of the food 0 ND measure of the nutrients a food provides relative to the weight of the food 0 O O O 11215 11415 Chapter 1 Cont Nutrition Info amp the Registered Dietitian Chapter 2 Planning a Healthy Diet Nutrition Information and the Registered Dietitian I How can consumers avoid misinformation I How do we get our health information o 2 out of 3 adults use the internet to look up health info I Health related topics are the most common topic searched 0 Friends or colleagues 0 Health information in the media I Consumers get a lot of information on the Web newspaper magazines etc I Media outlets often times tell only part of the story I Commonly report on 1 research study which is only one piece of the puzzle Consumers end up confused and see many contradictions 0 Example Are eggs good for you I Best Source of Nutrition Information 0 Qualified Nutrition Professions I Registered Dietitians I Some Physicians 0 Research Studies I Doubleblind randomized control trial is gold standard I wwwpubmedcom I Registered Dietitian RD 0 Bachelor s degree from an accredited college university 0 1200 internship 0 Must pass the national registered dietitian exam 0 Maintain continuing education credits every 35 years 0 Most stated also require licensure 0 Determine whether a source is reliable 0 Who is providing the information 0 Where is the information coming from 0 Why are they providing this information I Does the person sellpromote the products I What is the message Does it contradict other sources I Does the message tell you to eliminate entire groups of foods 0 Red Flags I The diet of product claims to be quotnaturalquot I Quick and easy fixes I One product or food does it all 0 Ex Grapefruit diet I Lack of scientific proof I Lack of a qualified professional providing the information 11215 11415 Planning a Healthy Diet 0 Meal Planning Principles 0 Think about the overall eating pattern I Adequacy Sufficient energy and enough nutrients I Balance Enough but not too much I Kcal Control Key is to select high nutrient density foods I Moderation Occasionally low nutrient density foods I Variety Eat the Rainbow I Nutrient Density maximum nutrients on a limited energy budget avoid empty kcal foods 0 Food Guide Pyramid MyPyramid MyPlate Oh My 0 Nutrition education for consumers I The 4 Food Groups I Grains fruits vegetables meat and milk I The Food Guide Pyramid5 Food Groups 19962008 I MyPyramid 20082011 I MyPlate 2011 0 Led by the Dietary Guidelines for Consumers I Dietary Guidelines 2010 released early 2011 0 Nutrition Facts Panel I Serving size on label does not always match USDA food patterns 0 Nutrient Claims on Labels I Health claims must meet FDA definitions 0 Reduces risk of breast cancer 0 Must have evidence to back this statement I StructureFunction claims do not require FDA approval 0 Ex Improves memory or builds strong bones I Be a wise consumer 0 Label definitions to Remember I FatFree Less than 5 g of fat per servings I Low Fat 3 grams of fat or less per serving I Trans FatFree Less than 5 grams of trans fat and less than 5 grams of saturated fat per serving I Light or Lite 1 3 fewer kcal than the comparison food I Organic at least 95 of the products ingredients have been grown and processed according to USDA regulations Hi All 1 Vegetables V l Protem l 1 ChooseMyPlategov 11215 11415 Calculating energy from Food I CHO 4 kcalg I Pro 4 kcalg I Fat 9 kcalg o If a granola bar has 19 grams of carbohydrate how many kcal come from carbohydrate I 19 g X 4 76 kcal from carbs o If a cup of soup has 4 grams of fat how many kcal come from fat I 4 g X 9 36 kcal from fat 0 If a container of yogurt has 5 grams of protein how many kcal come from protein I 5 g X 4 20 kcal from protein 0 If a sandwich has 400 calories and 41 ofthe calories come from fat how many grams of fat does the sandwich contain I 400 X 41 164 kcal from fat I 164 kcal 9 1822 g offat o Ifa pizza slice has 250 calories and 20 ofthe calories come from protein how many grams of protein does the slice contain I 250 kcal X 2 50 kcal from protein I 50 kcal 4 125 g ofprotein