Unit 1 DB: Comparing Different Diets

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Chapter 1

The Basics of Nutrition Lecture Outline

Nutrition for Healthy Living Sixth Edition

Wendy J. Schiff, MS, RDN Traci L. Keck, MS, RDN, LD

No reproduction or further distribution permitted without the prior written consent of McGraw Hill, LLC.

Because learning changes everything.®

Quiz Yourself True or False

There are four classes of nutrients: proteins, lipids, sugars, and vitamins. True or false?

Proteins are the most essential class of nutrients. True or false?

All nutrients must be supplied by the diet because they cannot be made by the body. True or false?

Vitamins are a source of energy. True or false?

Milk, carrots, and bananas are examples of “perfect foods” that contain all nutrients. True or false?

How Did You Do?

False There are six classes of nutrients: carbohydrates, proteins, lipids, vitamins, minerals, and water.

False Proteins are not the most essential class of nutrients.

False All nutrients do not need to be supplied by the diet, because some can be made by the body.

False Vitamins are not a source of energy.

False Milk, carrots, and bananas are not perfect foods. No naturally occurring food provides all nutrients.

1.1 Nutrition: The Basics 1

Learning Outcomes

Explain why it is important to learn about foods and nutrition.

Identify factors that influence personal food choices.

Identify the leading causes of death in the United States and the lifestyle factors that contribute to them.

1.1 Nutrition: The Basics 2

Learning Outcomes

List the six classes of nutrients and identify a major role of each class of nutrient in the body.

Explain how to determine whether a substance is a nutrient, an essential nutrient, a nonnutrient, or a phytochemical.

COVID-19

COVID-19 is a serious viral infection that can spread when people who are infected with a particular coronavirus:

Talk loudly or

Cough or sneeze without covering their nose and mouth.

People who inhale the viral-laden droplets of saliva or nasal secretions are likely to develop the infection.

Specific information about COVID-19 and its relationship with nutritional health is included throughout this textbook.

CDC/Alissa Eckert, MS; Dan Higgins, MAMS

Basic Nutrition

Diet is a person’s usual pattern of food choices.

Food contains nutrients.

Nutrients are life-sustaining chemicals that are in food. Nutrients are necessary for proper body functioning.

People are not born with the ability to choose a healthy diet (a diet that supplies an appropriate mixture of nutrients).

What Influences Your Eating Habits?

©Wendy Schiff

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Why Learn About Nutrition?

Poor eating habits contribute to several leading causes of death:

Heart disease

Some types of cancer

Stroke

Type 2 diabetes

A nutritious diet plus regular exercise may reduce your chances of developing these serious chronic diseases.

Leading Causes of Death (U.S. 2018)

Source: www.cdc.gov/nchs/data/databriefs/db355_tables-508.pdf#2. Accessed: January 30, 2020.

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COVID-19 and Health 1

People who consume a healthy diet are more likely to have proper immune responses to agents that cause infectious diseases, which include the new coronavirus that causes COVID-19.

CDC/Alissa Eckert, MS; Dan Higgins, MAMS

COVID-19 and Health 2

The majority of people who become infected will develop mild to moderate illness.

Malnourished individuals, older adults, and persons with pre-existing conditions are at higher risk of developing severe illness that requires hospitalization and increases likelihood of death.

Even healthy young people are susceptible.

Introduction to Nutrition Key Terms 1

Nutrition: scientific study of nutrients and how the body uses them

Chemistry: study of the composition and characteristics of matter and changes that can occur to it

Introduction to Nutrition Key Terms 2

Cell: smallest living functional unit in an organism

Metabolism: total of all chemical processes that occur in living cells

Nutrients in the Human Body

Figure 1.3

Man: Blend/Image Source; Woman: ©McGraw-Hill Education/Aaron Roeth Photography

Six classes of nutrients:

Carbohydrates

Lipids (including fats)

Proteins

Vitamins

Minerals

Water

Vitamins are not included in Figure 1.3 because the body contains very small amounts of them.

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Major Functions of Nutrients 1

Table 1.1

Carbohydrates: Energy (most forms)

Lipids: Energy (fat); physical growth & development; regulation; absorption of certain substances

Proteins: Production of structural and functional components; cellular development; regulation; transport; immunity; fluid balance; energy

Major Functions of Nutrients 2

Table 1.1

Vitamins: Regulation of body processes; maintenance

Minerals: Regulation of body processes; structural and functional components; maintenance

Water: Maintenance of fluid balance; regulation of body temperature; transport & elimination of substances; participant in many chemical reactions

What Is an Essential Nutrient?

An essential nutrient:

Must be supplied by food.

If the nutrient is missing from the diet, a deficiency disease occurs.

Signs and symptoms of ill health

When the missing nutrient is added to the diet, the abnormal physiological changes are corrected.

Scientists can explain why the signs and symptoms occurred when the nutrient was missing from the diet.

See Table 1.2 for list of nutrients that are essential for humans.

What Are Nonnutrients and Antioxidants?

Phytochemicals – substances found in plants that are not classified as nutrients but may be beneficial to human health.

Antioxidants – protect cells and their components from being damaged or destroyed by certain factors.

See Table 1.3.

Phytochemicals of Scientific Interest

Plants make hundreds of phytochemicals.

Examples of phytochemical classes include:

Carotenoids

Phenolics

Organosulfides

Alkaloids

Capsaicinoids

Fructooligosaccharides

See Table 1.3 for examples, major food sources, and possible health benefits.

Dietary Supplements

The Dietary Supplement Health and Education Act of 1994 (DSHEA) allows manufacturers to classify nutrient supplements and certain herbal products as foods (not drugs).

DSHEA defines a dietary supplement as a product (excluding tobacco) that contains a vitamin, a mineral, an herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake.

1.2 Factors That Influence Americans’ Health

Learning Outcomes

Explain why people should be concerned about their lifestyle and risk factors for chronic diseases.

Compare Americans’ current typical diet to the population’s typical eating patterns in 1970.

Identify the main nutrition-related goal of Healthy People 2030.

Factors that Influence Your Health

Lifestyle – a person’s usual way of living, including dietary practices and physical activity habits

Risk factors for chronic diseases include:

Poor dietary practices

Lack of physical activity

Drug use, particularly tobacco and alcohol use

Genetics, family history, and age

Environmental conditions

Psychological factors

Americans’ Changing Eating Habits

Americans’ diets have changed over the past few decades (1970-2017).

Source: U.S. Department of Agriculture, Economic Research Service: Food availability (per capita) data system. 2019. www.ers.usda.gov/data-products/food-availability-per-capita-data-system/food-availability-per-capita-data-system/#Loss-Adjusted%20Food%20Availability. Accessed: July 1, 2020.

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Healthy People

A report by the U.S. Department of Health and Human Services that includes national health promotion and disease prevention objectives.

Healthy People 2030 goals encourage Americans to:

Attain healthy, thriving lives and well-being that are free of preventable disease, disability, injury, and premature death;

Eliminate heath disparities, achieve health equity, and attain health literacy to improve the health and well-being of all;

Create social, and physical, and economic environments that promote obtaining the full potential for health and well-being for all;

Promote healthy development, healthy behaviors and well-being across all life stages; and

Engage leadership, key constituents, and the public across multiple sectors to take action and design policies that improve the health and well-being of all.

Healthy People 2030 Main Nutrition-Related Goal

Improve health by promoting healthy eating and making nutritious foods available.

Some Nutrition and Healthy Eating Objectives to help meet this goal are listed in Table 1.4.

The full list can be found at the https://health.gov/healthypeople website.

1.3 Metrics for Nutrition

Learning Outcomes

Identify basic units of the metric system often used in nutrition.

Use the caloric values of macronutrients and alcohol to estimate the amount of energy (kcal) in a serving of food.

Estimate the percentage of calories that each macronutrient contributes in a serving of food.

Metrics for Nutrition

Units of measure often used in nutrition:

Length measured in meters

Weight measured in grams

Volume measured in liters

Common Metric Prefixes in Nutrition

Table 1.5

kilo- (k) = one thousand (1000)

deci- (d) = one-tenth (0.1)

centi- (c) = one-hundredth (0.01)

milli- (m) = one-thousandth (0.001)

micro- (μ or mc) = one-millionth (0.000001)

Metric Basics

1 inch = 2.54 centimeters

1 ounce = 28 grams

1 pound = 454 grams

2.2 pounds = 1 kilogram

What is a Calorie?

Kilocalorie or Calorie – a measure of food energy

A kilocalorie is the heat energy needed to raise the temperature of 1000 g (1 liter) of water 1 degree Celsius.

1 kilocalorie = 1 Calorie = 1000 calories

Kilocalorie is abbreviated as kcal.

Calories: Energy Sources for the Body

Figure 1.5

Macronutrients

Macronutrients are classes of nutrients that provide energy and are needed in relatively large amounts by the body.

Carbohydrates (most forms)

Fats

Proteins

Micronutrients

Micronutrients are needed in relatively small amounts by the body, and they do not supply energy.

Vitamins

Minerals

1.4 Key Nutrition Concepts

Learning Outcomes

Give examples of foods that supply a lot of empty calories and foods that are energy-dense and/or nutrient-dense.

Discuss key basic nutrition concepts, such as the importance of eating a variety of foods and why food is the best source of nutrients.

Key Basic Nutrition Concepts 1

Most naturally occurring foods are mixtures of nutrients.

Variety can help ensure the nutritional adequacy of a diet.

There are no “good” or “bad” foods.

Enjoy eating all foods in moderation.

For each nutrient, there is a range of safe intake.

Key Basic Nutrition Concepts 2

Food is the best source of nutrients and phytochemicals.

There is no “one size fits all” approach to planning a nutritionally adequate diet.

Foods and the nutrients they contain are not cure-alls.

Malnutrition includes undernutrition as well as overnutrition.

Nutrition is a dynamic science.

Concept 1: Most Naturally Occurring Foods Are Mixtures of Nutrients

Water is often the main nutrient in foods. See Figure 1.6.

Foods contribute varying amounts of carbohydrates, protein, fats, vitamins, and minerals.

Most commercially-processed foods also contain a mixture of nutrients.

Concept 2: Variety Can Help Ensure the Nutritional Adequacy of a Diet

No natural food is “perfect” (contains all nutrients in amounts needed by the body).

Choosing a variety of foods from each food group can help ensure the nutritional adequacy of a diet.

U.S. Department of Agriculture

Concept 3: There Are No “Good” or “Bad” Foods

All foods have nutritional value.

Empty calories: energy supplied by unhealthy solid fats, added sugars, and/or alcohol

Nutrient dense: describes a food or beverage that contains more key beneficial nutrients in relation to its total calories

Such foods have little or no solid fats, added sugars, refined starches, and sodium.

Nutrient Density

According to some nutrition experts, key beneficial nutrients are:

Protein

Fiber

Vitamins: A, C, & E

Minerals: calcium, iron, magnesium, & potassium

Comparing Nutrient Densities

Figure 1.8

©Wendy Schiff

Energy Density

Energy density: energy value of a food in relation to the food’s weight

Fat content contributes to energy density.

In general, foods with high water contents (for example, most fruits and vegetables) are not energy dense.

Some foods are both nutrient dense and energy dense.

Nuts & nut butters

Concept 4: Enjoy Eating All Foods in Moderation

Moderation: obtaining adequate amounts of nutrients, while balancing calorie intake with calorie expenditure

Choose nutrient-dense foods, limit serving sizes of energy-dense foods, and incorporate moderate-to-vigorous physical activities into your daily routine.

Concept 5: For Each Nutrient, There Is a Range of Safe Intake

Physiological dose: amount of a nutrient that is within the range of safe intake and enables the body to function optimally

Megadose: amount of a vitamin or mineral that greatly exceeds the recommended amount

Nutrient Intake Continuum

Figure 1.10

Concept 6: Food Is the Best Source of Nutrients and Phytochemicals

Dietary supplements should not be considered substitutes for nutrient-dense foods.

The most natural, reliable, and economical way to ensure a healthy diet is to eat a variety of “whole” and minimally processed foods.

Processing (which includes refinement) often removes nutrients and other beneficial food components.

Refined Grains

Figure 1.11

Wheat: PhotoDisc/PunchStock; Flour: Michael Scott/McGraw-Hill

Concept 7: There Is No “One Size Fits All” Approach to Planning a Nutritionally Adequate Diet

By using food guides presented in Chapter 3, you can individualize your diet so that it is nutritionally adequate and suits your likes and dislikes, budget, and lifestyle.

Medical nutrition therapies are special diets designed to meet needs of people with chronic illnesses.

Even the nutritional needs of healthy people vary during different stages of their lives.

Concept 8: Foods and the Nutrients They Contain Are Not Cure-Alls

Nutrients do not cure ailments other than nutrient deficiencies.

Diet is only one aspect of life that influences health.

Functional foods are made to boost nutrient intakes, reduce risk of disease, or manage specific health problems.

Concept 9: Malnutrition Includes Undernutrition as Well as Overnutrition

Malnutrition is the state of health that occurs when the body is improperly nourished.

Malnutrition can result from inadequate or excessive amounts of nutrients.

Overnutrition results from long-term excesses of energy or nutrient intake

Often characterized by obesity (excess energy)

Concept 10: Nutrition Is a Dynamic Science

As researchers continue to explore the complex relationships between diets and health, nutrition information constantly evolves.

Dietary practices and recommendations often change as new scientific information becomes available and is reviewed and accepted by nutrition experts.

Even nutrition educators have a difficult time keeping up with the vast number of research articles published in scientific journals.

1.5 Nutrition Matters: Undernutrition – A Worldwide Concern 1

Learning Outcomes

Discuss factors that contribute to undernutrition, and identify regions of the world where people are most likely to be undernourished.

Describe how undernutrition during pregnancy can affect the woman’s health and the health of her newborn offspring.

Discuss how undernutrition during infancy and childhood can affect the health and development of children.

1.5 Nutrition Matters: Undernutrition – A Worldwide Concern 2

Learning Outcomes

Discuss undernutrition in the United States.

Identify major federal food assistance programs in the United States and the populations served by each program.

Define biotechnology as it relates to food production.

Discuss how sustainable agriculture can improve the environment.

Undernutrition

Chronic undernutrition occurs when a person’s long-term energy and nutrient intakes are insufficient.

Worldwide, an estimated 800 million people are chronically undernourished.

Factors That Contribute to Chronic Undernutrition

Figure 1.13

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Undernutrition During Periods of Rapid Growth

Long-term effects can be devastating when undernutrition occurs during:

Pregnancy

Infancy

Preschool years

Figure 1.15

Source: Centers for Disease Control and Prevention/Dr. Lyle Conrad

Undernutrition in the United States

High risk groups:

Low income

Anorexia nervosa

Alcohol or other drug addictions

Hospitalized or in long-term care facilities

Certain chronic medical conditions

Food Security

Food Insecurity - describes individuals or families concerned about running out of food or not having enough money to buy more food.

Food insecurity occurred in an estimated 10.5% of all U.S. households in 2019.

Major Federally-Subsidized Food Programs (U.S.)

Supplemental Nutrition Assistance Program (SNAP)

Commodity Distribution Program

Women, Infants, and Children (WIC)

Child Nutrition Programs

Nutrition Program

Food Distribution Program on Indian Reservations

See Table 1.8 for more information.

World Food Crisis: Finding Solutions

Biotechnology: the use of living things – plants, animals, or microbes – to manufacture new products

Bioengineering

Bioengineered (BE) food

Sustainable agriculture: includes farming methods that meet the demand for more food without depleting natural resources or harming the environment

Recommendations to Increase Agricultural Sustainability 1

Stop expanding agricultural activity, especially into tropical forests and grasslands.

Find ways to increase crop yields on existing farms using biotechnology.

Rely more on nonchemical methods of pest management.

Recommendations to Increase Agricultural Sustainability 2

Eat less meat – approximately 40% of crops are grown just to feed farm animals.

Reduce food waste – about 30% of food is wasted.

Find ways to use natural resources and pesticides more efficiently.

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Because learning changes everything.®

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What Influences Your Eating Habits? - Text Alternative

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The factors that affects eating habits are childhood experiences, peers, ethnic background, education, occupation, income, rural versus urban residence, food composition, convenience, and availability, food flavor, texture, and appearance, religious beliefs, nutritional beliefs, health beliefs, current health status, habits, advertising and media, and moods.

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Leading Causes of Death (U.S. 2018) - Text Alternative

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The data from the pie chart are as follows: Heart disease (Causes of death in which diet plays a part; Causes of death in which excessive alcohol consumption plays a part; Causes of death in which tobacco plays a part): 23.1 percent, Cancer(Causes of death in which diet plays a part; Causes of death in which excessive alcohol consumption plays a part; Causes of death in which tobacco plays a part): 21.1 percent, Chronic lower respiratory infections (Causes of death in which tobacco plays a part): 5.9 percent, Accidents (Causes of death in which excessive alcohol consumption plays a part): 5.6 percent, Stroke (Causes of death in which diet plays a part; Causes of death in which excessive alcohol consumption plays a part; Causes of death in which tobacco plays a part): 5.2 percent, Alzheimer’s disease (Causes of death in which diet plays a part): 4.3 percent, Diabetes (Causes of death in which diet plays a part): 3.0 percent, Influenza and pneumonia: 2.0 percent, Kidney disease (Causes of death in which diet plays a part; Causes of death in which tobacco plays a part): 1.8 percent, Suicide: 1.7 percent, All other causes: 26.2 percent. All the data is approximate.

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Nutrients in the Human Body - Text Alternative

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The male body has the following approximate percentages of nutrients: carbohydrate: less than 1 percent, mineral: 6 percent, protein: 16 percent, fat: 16 percent, water: 62 percent. The female body has: carbohydrate: less than 1 percent, mineral: 5 percent, protein: 13 percent, fat: 25 percent, water: 57 percent.

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Americans’ Changing Eating Habits - Text Alternative

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The graph plots the food items on the horizontal axis and pounds from 0 to 300 in increments of 25 on the vertical axis. The data from the graph are as follows: Milk: 1970: 183 pounds and 2017: 100 pounds; Red meat: 1970: 97 pounds and 2017: 75 pounds; Eggs: 1970: 25 pounds and 2017: 23 pounds; Fruits and vegetables: 1970: 255 pounds and 2017: 283 pounds; Total grains: 1970: 92 pounds and 2017: 122 pounds; Added sugars and caloric sweeteners: 1970: 72 pounds and 2017: 75 pounds; Chicken and turkey: 1970: 26 pounds and 2017: 60 pounds; Cheese: 1970: 10 pounds and 2017: 25 pounds; Fish and shellfish: 1970: 9 pounds and 2017: 10 pounds; Peanuts and tree nuts: 1970: 9 pounds and 2017: 10 pounds; Yogurt: 1970: 1 pounds and 2017: 7 pounds. All the data is approximate.

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Factors That Contribute to Chronic Undernutrition - Text Alternative

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The factors that lead to chronic undernutrition are food distribution problems (such as lack of good roads), war and political / civil unrest, disease, overpopulation, parasites, depleted farmland and other natural resources, cultural traditions, and lack of sanitary water supplies.

Unit 1 DB: Comparing Different Diets

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