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ESSENTIALS OF NUTRITION: A
FUNCTIONAL APPROACH
MAUREEN ZIMMERMAN BETH SNOW
http://videos.howstuffworks.com/discovery-health/36937-bob-greene-man-on-the-streets-
nutrition-quiz-video.htm
Make a commitment to empower yourself with scientific evidence as a strategy for achieving a
healthier diet.
Nutritional science: the investigation of how an organism is nourished, and incorporates the
study of how nourishment affects personal health, population health, and planetary health.
Good health means you are able to function normally and work hard to achieve your goals in
life.
Interactive 1.1
http://markmenjivar.com/you-are-what-you-eat/statement/
Disease: Any abnormal condition affecting the health of an organism, and is characterized by
specific signs and symptoms. Diseases that primarily affect physical health are those that
impair body structure, or functioning.
Whats in Food?
Nutrients: are substances required by the body to perform its basic functions. Must be
obtained from diet, since the human body does not synthesize them. Are used to produce
energy, detect and respond to environmental surroundings, move, excrete wastes, respire,
grow and reproduce.
There are 6 classes of nutrients required for the body to function and maintain overall health.
Food also contain nonnutrients that may be harmful (cholesterol, dyes, and preservatives) or
beneficial (antioxidants).
Macronutrients
Macronutrients: nutrients that are needed in large amounts. These are: carbohydrates, lipids
and proteins. These can be metabolically processed into cellular energy.
On nutrition food labels the amount given for calories is equivalent to each calorie multiplied
by one thousand.
Carbohydrates
Carbohydrates: molecules composed of carbon, hydrogen, and oxygen. Major source:
grains,milk, fruits, and starchy vegetables like potatoes. Nonstarchy vegetables also contain
carbohydrates but in lesser quantities. Carbohydrates are broadly classified into two forms
based on their chemical structure: fast-releasing carbohydrates, often called simple sugars,
and slow-releasing carbohydrates.
Fast-releasing carbohydrates consist of one or two basic units. Examples of simple sugars
include sucrose, the type of sugar you would have in a bowl on the breakfast table, and
glucose, the type of sugar that circulates in your blood.
Slow-releasing carbohydrates are long chains of simple sugars that can be branched or
unbranched. During digestion, the body breaks down all slow-releasing carbohydrates to
simple sugars, mostly glucose. Glucose is then transported to all our cells where it is stored,
used to make energy, or used to build macromolecules. Fiber is also a slow-releasing
carbohydrate, but it cannot be broken down in the human body and passes through the
digestive tract undigested unless the bacteria that inhabit the gut break it down.
1 gram of carbohydrates = 4 kilocaries of energy for the cells in the body to perform work.
Lipids
Lipids: are also a family of molecules composed of carbon, hydrogen, and oxygen but they are
insoluble in water. Are found in butter, oils, meats, dairy products, nuts, and seeds, also in
many processed foods. The 3 main types of lipids are triglycerides, phospholipids, and sterols.
The main job of lipids is to store energy. In addition to energy storage, lipids serve as cell
membranes, surround and protect organs, aid in temperature regulation, and regulate many
other functions in the body.
1 gram of carbohydrates = 9 kilocaries of energy for the cells in the body to perform work.
Proteins
Proteins: are macromolecules composed of chains of subunits called amino acids. Are
composed of carbon, oxygen, hydrogen and nitrogen. Can be found in: meats, dairy products,
seafood and a variety of different plant-based foods, as soy. Proteins provide structure to
bones, muscles and skin, and play a role in conducting most of the chemical reactions that take
place in the body.
1 gram of carbohydrates = 4 kilocaries of energy for the cells in the body to perform work.
Water
Water: Without it, nothing could be transported in or out of the body, chemical reactions
would not occur, organs would not be cushioned, and body temperature would fluctuate
widely.
Micronutrients
Micronutrients: Nutrients required by the boy in lesser amounts, but are still essential for
carrying out bodily functions. There are 16 essential minerals and 13 vitamins.They are not
directly used for making energy, but they assist in the process as being part of enzymes .
Enzymes are proteins that catalyze chemical reactions in the body and are involved in all
aspects of body functions from producing energy, to digesting nutrients, to building
macromolecules.
Minerals
Minerals: Are solid inorganic substances that form crystals and are classified depending on
how much of them we need.
http://www.youtube.com/v/QeloeutvsqM
Food Quality
Food quality: One measurement of food quality is the number of nutrients it contains relative
to the amount of energy it provides. High quality foods are nutrient dense, meaning they
contain lots of the nutrients relative to the number of calories they provide. Are the opposite
of empty-calorie foods such as carbonated sugary soft drinks, which provide many calories
and very little nutrients.
Interventional clinical trial studies: Scientific studies in which a variable is changed between
groups of people. This type of study allows one to determine causal relationships. A High qulity
clinical intervention includes:
Control group: Does not receive the intervention, to which you can compare the
people who receive the intervention being tested.
The subjects are randomized into the group or intervention group, meaning a given
subject has an equal chance of ending up in either the control group or the
intervention group.
Include a sufficient number of participants.
What are confounding variables? These are factors other than the one being tested that could
influence the results of the study.
The limitations of these types of scientific studies are that they are difficult to carry on for long
periods of time, are costly, and require that participants remain compliant with the
intervention.
Randomized clinical interventional trial studies: are powerful tools to provide supporting
evidence for a particular relationship and are considered the gold standard of scientific
studies. A randomized clinical interventional trial is a study in which participants are assigned
by chance to separate groups that compare different treatments.
http://www.hsph.harvard.edu/forum/boosting-vitamin-d-not-enough-or-toomuch.cfm
http://www.youtube.com/v/-K7w59tHFMI
As science evolves, so does technology. Both can be used to create a healthy diet,
optimize health, and prevent disease. Picture yourself not too far into the future: you are
wearing a small dietary watch that painlessly samples your blood, and downloads the
information to your cell phone, which has an app that evaluates the nutrient profile of
your blood and then recommends a snack or dinner menu to assure you maintain
adequate nutrient levels. What else is not far off? How about another app that provides
a shopping list that adheres to all dietary guidelines and is emailed to the central server
at your local grocer who then delivers the food to your home? The food is then stored in
your smart fridge which documents your daily diet at home and delivers your weekly
dietary assessment to your home computer. At your computer, you can compare your
diet with other diets aimed at weight loss, optimal strength training, reduction in risk for
specific diseases or any other health goals you may have. You may also delve into the
field of nutritional genetics and download your gene expression profiles to a database
that analyzes yours against millions of others.
Genes: responsible for your many traits as an individual and are defined as the sequences
of DNA that code for all proteins in your body.
Scientists cannot change a persons DNA sequence. But they have discovered that
chemical reactions in the body can turn genes on and off, causing changes in the
amounts and types of proteins expressed, epigenetics is this rapidly scientific field.
Epigenetics: A rapidly advancing scientific field, in which researchers study how non-gene
factors affect gene expression.
Interactive 1.2
http://learn.genetics.utah.edu/content/epigenetics/control/
http://www.youtube.com/v/WJuuvGJp2mM
Interactive 1.3
http://www.google.com/publicdata?ds=wbwdi&met_y=sp_dyn_le00_in&idim=country:USA&d
l=en&hl=en&q=america+average+life+expectancy
Interactive 1.4
http://www.healthypeople.gov/2020/default.aspx
Lifestyle
There is strong evidence that increased physical activity decreases the risk of early death, heart
disease, stroke, Type 2 diabetes, high blood pressure, and certain cancers; prevents weight
gain and falls; and improves cognitive function in the elderly.
Interactive 1.5
http://www.health.gov/PAGuidelines/default.aspx
Sleeping patterns
Inadequate amounts of sleep, or not sleeping well, can also have remarkable affects on a
persons health.
Interactive 1.6
http://www.healthfinder.gov/prevention/
Native Tech:http://www.nativetech.org/recipes/index.php
Interactive 1.7
http://www.healthlit.org/health_resources/top_10_sites.htm
Interactive 1.8
http://www.myfamilywellness.org/MainMenuCategories/YouYourPhysician/YourHealthToolkit
http://www.choosemyplate.gov/myplate/index.aspx
Eating fresh, natural whole foods fuels the body by providing what it needs to produce energy,
promote metabolic activity, prevent micronutrient deficiencies, ward off chronic disease, and
to promote a sense of overall health and well-being.
Protein Necessary for tissue formation, cell reparation and hormone and enzyme
production. It is essential for building strong muscles and a healthy
immune system.
Carbohydrates Provide a ready source of energy for the body and provide structural
constituents for the formation of cells.
Fat Provides stored energy for the body, functions as structural components of
cells and also as signaling molecules for proper cellular communication. It
provides insulation to vital organs and works to maintain body
temperature.
Vitamins Regulate body processes and promote normal body-system functions.
Minerals Regulate body processes, are necessary for proper cellular function, and
comprise body tissue.
Water Transports essential nutrients to all body parts, transports waste products
for disposal, and aids with body temperature maintenance.
Undernutrition: A condition where a person is not consuming enough nutrients, which leads to
malnutrition.
Overnutrition: A condition where a person is consuming too much food and too many
nutrients, which may lead to malnutrition.
Obesity: A metabolic disorder that leads to the overaccumulation of fat tissue, compromising
overall health.
Vitamin A: Helps to enable the epitelial tissue (the thin outer layer of the body and the lining
that protects your organs) and bone cells form.
Fats: Play a key role in the formation and function of cell membranes.
Carbohydrates: Fuel cellular activity, supplying needed energy to support the inflammatory
response that promotes healing
Adequacy
An adequate diet is one that favors nutrient-dense foods are defined as foods that contain
many essential nutrients per calorie. Nutrient-dense foods are opposite of empty-calorie
foods, such as sugary carbonated beverages, which are also called nutrient poor.
Nutrient-dense foods include fruits and vegetables, lean meats, poultry, fish, low-fat dairy
products, and whole grains. Choosing more nutrient-dense foods will facilitate weight loss,
while simultaneously providing al necessary nutrients.
http://www.choosemyplate.gov/food-groups
Variety
One of the major drawbacks of a monotonous diet is the risk of consuming too much of some
nutrients and not enough of others.
http://www.choosemyplate.gov/food-groups/proteinfoods.html.
http://www.ehow.com/video_4983984_different-types-grains.html
1. Eat a variety of vegetables, specially dark green, red and orange vegetables.
Dark green: broccoli, collards, kale, romaine lettuce, spinach, turnip greens,
watercress.
Red and orange: acorn squash, butternut squash, carrots, pumpkin, red peppers,
sweet potatoes.
Beans and peas: Black beans, black-eyed peas, chickpeas, kidney beans, lentils, navy
beans, pinto beans, soybeans, split peas, white beans.
Starchy: cassava, green bananas, green peas, green lima beans, plantains, potatoes,
taro, water chestnuts.
Other vegetables: Asparagus, avocado, bean sprouts, beets, brussels sprouts, cabbage,
cauliflower, celery, eggplant, green beans, green peppers, mushrooms, okra, onions,
parsnips.
2. Choose at least half of your grains consumed from whole-grain foods.
Whole grain foods: brown rice, quinoa, barley, buckwheat, millet, wild rice, oats, rye
berries, sorghum, bulgur, kasha, farrow, wheat berries, corn, amaranth, spelt.
3. For dairy products, eat the low-fat versions.
Dairy : all fluid milk (fat-free, low-fat, reduced-fat, whole milk lactose-free) fortified
soy milk, yogurt.
Hard natural cheeses: Cheddar, mozzarella, swiss, parmesan.
Soft cheeses: ricotta, cottage,
4. Dont get your protein only from red meats; choose instead seafood, poultry, eggs,
beans, peas, nuts, seeds, and soy products.
Meats: beef, ham, lamb, pork, veal
Poultry: Chicken, goose, turkey, duck.
Eggs
Beans and peas
Nuts and seeds: almonds, cashews, hazelnuts, peanuts, pecans, pistachios, pumpkin
seeds, sesame seeds, sunflower seeds, walnuts.
Seafood: catfish, cod, flounder, haddock, halibut, herring, mackerel, pollock, porgy,
salmon, sea bass, snapper, swordfish, trout, tuna.
Shellfish: scallops, muscles, crap, lobster.
5. Replace butter with oils.
6. Choose foods dense in the nutrients potassium, calcium, and vitamin D.
7. Increase intake of dietary fiber.
2.5 Recommendations for optimal health
https://www.youtube.com/v/SEFmSk08LIE
According to the icon, half of your plate should have fruits and vegetables, one-quarter should
have whole grains, and one-quarter should have protein. Dairy products should be low-fat or
non-fat. The ideal diet gives you the most nutrients within the fewest calories.
Discretionary calories
When following a balanced, healthful diet with many nutrient-dense foods, you may consume
enough of your daily nutrients before you reach your daily calorie limit. The remaining calories
are discretionary.
The discretionary calories allowance is, at most, 15 percent of the recommended caloric
intake.
HEI: Helthy Eating Index. A standardized tool based on a simple scoring system of dietary
components used to assess whether the diets of Americans are improving and adhering to the
dietary guidelines.
http://www.cnpp.usda.gov/healthyeatingindex.htm
EAR: Estimated Average requirements. Average daily intake levels for nutrients estimated to
meet the needs of 50% of the target group. Used in nutrition research and policy-making. EARs
form the basis for which RDA values are set.
RDA: Recommended Dietary Allowances. Based upon the EAR, these are nutrient-intake goals
designed to meet the requirements of 97% to 98% of the target group for a given nutrient.
UL: Tolerable Upper Intake Levels. The highest average daily nutrient-intake level at which a
nutrient can be consumed before it poses a risk of toxicity.
There are other types of information that are required by law to appear somewhere on the
consumer packaging. They include:
http://www.fda.gov/Food/ResourcesForYou/Consumers/NFLPM/default.htm
Reading the label
http://videos.howstuffworks.com/fit-tv/14212-diet-doctor-how-to-read-foodlabels-video.htm
Claims on labels
Low-fat: indicates that the product has three or fewer grams of fat; low salt indicates there are
fewer than 140 milligrams of sodium, and low-cholesterol indicates there are fewer than 20
milligrams of cholesterol and two grams of saturated fat.
Lean: Fewer than a set amount of grams of fat for that particular cut of meat.
Light/lite: Contains 1/3 fewer calories or 50% less fat; if more than half of calories come from
fat, then fat content must be reduced by 50% or more
Allergy warnings
Food manufacturers are required by the FDS to list on their packages if the product contains
any of the eight most common ingredients that cause food allergies. These eight common
allergens are as follows: milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat.
2.8 When enough is enough
MyPlate Planner
Tener en cuenta
Twitch. Nesbitt. Lenny.big baby. Babyhead. Y doll.
Dr. Wilbur Olin Atwater Chief of Nutrition Investigations. Father of Nutrition Science.
Governmental US http://www.usda.gov/wps/portal/usda/usdahome
Department
of Agriculture
USDA Center http://www.cnpp.usda.gov
for Nutrition
Policy and
Promotion
US http://www.hhs.gov
Departmen of
Health and
Human
Services
Centers for http://www.cdc.gov
Disease
Control and
Prevention
Food and http://www.fda.gov
Drug
Administratio
n
Healthy http://www.healthypeople.gov/2020/default.aspx
People
Office of http://odphp.osophs.dhhs.gov
Disease
Prevention
and Health
Promotion
Health http://www.hc-sc.gc.ca
Canada
International World Health http://www.who.int/en/
Organization
Food and http://www.fao.org
agricultural
Organization
of the United
Nations
Nongovernment Harvard http://www,hsph.harvard.edu/nutritionsource/index.h
al School of tm
Public Health
Mayo Clinic http://www.mayoclinic.com
Linus Pauling http://lpi.oregonstate.edu
Institute
American http://www.nutrition.org
Society for
Nutrition
American http://www.ama-assn.org
Medical
Association
American http://www.diabetes.org
Diabetes
Association
The Academy http://www.eatright.org
of Nutrition
and Dietetics
Institute of http://www.iom.edu/Global/Topics/Food-
Medicine: Nutrition.aspx
Food and
Nutrition
Dietitians of http://www.dietitians.ca/
Canada
http://www.choosemyplate.gov/
http://www.eatright.org/default.aspx
http://www.who.int/suggestions/faq/en/
http://jn.nutrition.org/content/124/9_Suppl/1728S.long
http://www.cspinet.org/nutritionpolicy/nutrition_policy.html#disease
http://jn.nutrition.org/content/124/9_Suppl/1728S.long
http://www.fhcrc.org/about/pubs/center_news/online/2009/02/multivitamin_study.html
http://www.ars.usda.gov/Services/docs.htm?docid=17032
http://jn.nutrition.org/content/138/11/2060.full
http://jn.nutrition.org/content/135/4/675.full?sid=d06fdd35-566f-42a2-a3fdefbe0736b7ba
http://www.hsph.harvard.edu/nutritionsource/whatshould-you-eat/dietary-guidelines -
2010/index.html
http://www.nejm.org/doi/full/10.1056/NEJM199704173361601
http://www.yankodesign.com/2010/05/28/smart-fridge-is-yournew-recipe-card/