Vegetarian Diets

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An Overview of

Nutrition

Chapter 1

Introduction

• Daily food choices

• Benefit health

• Harm health

• Chronic disease

• Diet

• Foods and

beverages

Food Choices Are Highly

Personal

• Personal preference

• Taste: sweet and salty, genetics

• Habit

• Ethnic heritage or tradition

• Social interactions

• Availability, convenience, and economy

• Benefits of home-cooked meals

• Positive and negative associations

Food Choices – Other Factors

• Emotions

• Boredom, depression, anxiety

• Stress

• Values

• Religious beliefs, political views, environmental

concerns

• Body weight and image

• Nutrition and health benefits

• Functional and fortified foods

The Nutrients

• Water

• Hydrogen & oxygen

• Inorganic (no carbon)

• Minerals

• Simplest nutrient

• Inorganic

• Vitamins

• Organic (contains

carbon)

• Carbohydrates

• Organic

• Proteins

• Organic

• Contains nitrogen

• Lipids (fats)

• Organic

Body Composition of Healthy-

Weight Men and Women

The Six Classes of Nutrients

Macronutrients and

Micronutrients

• Macronutrients yield energy

• Carbohydrate

• Fat

• Protein

• Water and minerals do not yield energy

• Micronutrients

• Vitamins and minerals

• Human body needs small amounts

Energy-Yielding Nutrients

• Macronutrients: source of kcalories

• Carbohydrate = 4 kcal/g

• Protein = 4 kcal/g

• Fat = 9 kcal/g

• Higher energy density

• Alcohol

• Not a nutrient

• Yields energy – 7 kcal/g

• Lower energy density foods

• Contribute to weight loss

Energy in the Body

• Body uses macronutrients

• Bonds between the nutrients’ atoms break

• Energy is released

• Can then be used or stored

• Macronutrients

• Provide raw material for building tissue and

regulating body activities

• Proteins regulate digestion and energy

metabolism

The Vitamins

• Thirteen organic vitamins

• Each has a special role to play

• Facilitate energy release

• Almost every bodily action requires assistance

from vitamins

• Vulnerable to destruction

• Heat (as from cooking), light, and chemicals

The Minerals and Water

• Minerals

• Do not yield energy

• Sixteen essential minerals

• Other minerals are environmental contaminants

• Example: lead

• Indestructible

• But can be lost into cooking water, for example

• Water

• Environment for nearly all body processes

The Science of Nutrition

• Foundation in several other sciences

• Biology, biochemistry, physiology

• Tremendous growth

• Knowledge gained from sequencing the human

genome

• Nutritional genomics

Conducting Research

• Use of scientific method

• Systematic process for conducting research

• Research studies

• Controls

• Randomization

• Sample size

• Placebos

• Double-blind experiments

NEW OBSERVATIONS &

QUESTIONS

THEORY

Develop a theory that integrates conclusions with those from numerous

other studies

HYPOTHESIS SUPPORTED HYPOTHESIS NOT SUPPORTED

RESULTS & INTERPRETATIONS Summarize, analyze, and interpret the data; draw

conclusions.

EXPERIMENT Design a study and conduct the research to

collect relevant data

HYPOTHESIS & PREDICTION

Formulate a hypothesis - a tentative solution to the problem or answer to the question -

and make a prediction that can be tested

Identify a problem to be solved or ask a specific question to be answered

OBSERVATION & QUESTION

The Scientific Method

Types of Research

• Epidemiological studies

• Cross-sectional studies

• Case-control studies

• Cohort studies

• Experimental studies

• Laboratory-based animal studies

• Laboratory-based in vitro studies

• Human intervention (clinical) trials

Examples of Epidemiological

Studies

Examples of Experimental

Studies

Analyzing Research Findings

• Correlations – only show association

• Positive correlation

• Not necessarily a desired outcome

• Negative correlation

• No correlation

• Cautious interpretations and conclusions

• Accumulation of evidence

Publishing Research

• Peer review

• Research has validity

• Findings are preliminary when published

• Not meaningful by themselves

• Findings need to be replicated

Parts of a Research Article

Dietary Reference Intakes

• Standards defined for:

• Energy

• Nutrients

• Other dietary components

• Physical activity

• Collaborative effort between United States

and Canada

• Recommendations apply to healthy people

• May be different for specific groups

EAR and RDA

• Estimated Average Requirements (EAR)

• Average amount sufficient for half of population

• Recommended Dietary Allowances (RDA)

• Recommendations to meet needs of most healthy

people

• Set near the top end of the range of EAR

EAR and RDA Compared

Adequate Intakes and Upper

Intake Levels

• Adequate Intakes (AI)

• Insufficient scientific evidence to establish EAR

• AI value set instead of RDA

• Expected to exceed average requirements

• Tolerable Upper Intake Levels (UL)

• Point where nutrient is likely to be toxic

• Helps protect against overconsumption

Inaccurate versus Accurate

View of Nutrient Intakes

Establishing Energy

Recommendations

• Estimated Energy Requirement (EER)

• Average dietary energy intake to maintain energy

balance

• Healthy body weight

• Physical activity

• No upper level

Acceptable Macronutrient

Distribution Ranges (AMDR)

• Adequate energy and nutrients

• Reduce risk of chronic diseases

• Ranges

• 45-65% kcalories from carbohydrate

• 20-35% kcalories from fat

• 10-35% kcalories from protein

Using Nutrient

Recommendations

• Estimates apply to healthy people

• Needs adjusting for medical problems,

malnourishment, or other condition

• Recommendations – not minimum levels nor

optimal levels

• Goals intended to be met through diet

• Apply to average daily intakes

• Each DRI category serves a unique purpose

Nutrition Assessment

• Deficiency or excess over time leads to

malnutrition

• Undernutrition and overnutrition

• Symptoms of malnutrition

• Diarrhea

• Skin rashes

• Fatigue

• Others

Creating a “Total Picture” of the Individual

• Historical information

• Health status, SES, drug use

• Diet history – intake over several days; portion

sizes; computer analysis

• Anthropometric measurements

• Height and weight – track to identify trends

• Physical examinations

• Laboratory tests

Stages in the Development of a

Nutrient Deficiency

Nutrition Assessment of

Populations

• National nutrition surveys

• Conducted by various agencies

• One survey collects data on food types and

amounts

• Another collects data about people themselves

• Oversample high-risk groups

• National health goals

• Healthy People program

• National trends

Healthy People 2020 Nutrition

and Weight Status Objectives

Healthy Weight Objectives

(Cont’d.)

Diet and Health

• Food plays vital role in supporting health

• Chronic disease – epidemic levels

• Multiple factors over multiple years

Chronic Disease Risk Factors

• Risk factors

• Persist over time

• Cluster

• Prominence of risk

factors

• Tobacco

• Diet and activity

patterns

• Others

Nutrition

Information and

Misinformation

Highlight 1

Nutrition on the Internet

• Validity of information

• Who is providing information?

• Qualifications

• Internet

• Anyone can publish anything

• No guarantees of accuracy

• Evaluate websites

• Who, when, where, why, and what?

Nutrition in the News

• News often tells lopsided story

• Testimonials

• Tight deadlines

• Limited understanding

• Current and controversial

Identifying Nutrition Experts

• Physicians and other health-care

professionals

• Training in nutrition is limited

• Registered dietitian (RD)

• Degree and clinical internship

• National exam

• Maintain up-to-date knowledge

• Dietetic technician registered (DTR)

• Identifying fake credentials

• College accreditation

• Diploma mills

• Fraudulent businesses

• Red flags of nutrition quackery

• Misinformation

• Consider the source

• Buyer beware

Credentials

Red Flags of Nutrition

Quackery