Chapter 1

Introduction to Nutrition
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Factors Influencing What You Eat

 Flavor  Taste  Smell  Appearance  Texture  Temperature  Other Aspects of Food  Cost  Convenience  Availability  Familiarity  Nutrition

The most important consideration when choosing something to eat is flavor.

The most important consideration when choosing something to eat is flavor. (Courtesy of PhotoDisc/Getty Images)
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Factors Influencing What You Eat

 Demographics  Age  Gender  Educational level  Income

Factors Influencing What You Eat

 Culture and Religion  Traditional foods  Special events/celebrations  Religious foods/practices

Factors Influencing What You Eat

 Health  Health status  Desire to improve health/appearance  Nutrition knowledge and attitudes

Factors Influencing What You Eat

 Social and Emotional

Influences
   

Social status Peer pressure Emotional status Food associations

Factors Influencing What You Eat

 Food Industry and the Media
   

Food industry Food advertising Food portrayal in media Reporting of nutrition/health studies

Factors Influencing What You Eat

 Environmental Concerns
 

Use of synthetic fertilizers and pesticides Wastefulness of fattening up livestock/poultry

What is Nutrition?
Nutrition is a science that:  studies nutrients and other substances in foods and in the body and how these nutrients relate to health and disease, and  explores why you choose particular foods and the type of diet you eat.

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Nutrients are:
Nourishing substances in food that provide energy and promote the growth and maintenance of your body.

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Kilocalories
 A measure of the energy in food.  1 kilocalorie raises the temperature of 1

kilogram of water 1 degree Celsius.  Also called a Calorie.  Abbreviated as kcalorie or kcal.  When you hear calorie, it is really a kilocalorie.

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The number of kilocalories you need is based on:

 Basal metabolism (about 2/3 of total energy

needs for individuals who are not very active)

 Physical activity  Thermic effect or specific dynamic action of

foods (5 to 10% of total energy needs)

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BMR depends on factors such as:

        

Gender Age Growth Height Temperature Fever and stress Exercise Smoking and caffeine Sleep

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Classes of Nutrients - Overview

 Carbohydrates  Lipids (fats)  Proteins  Vitamins  Minerals  Water

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Carbohydrates
 A large class of

nutrients, including:  Sugars  Starch  Fibers

that function as the bodys primary source of energy.

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Lipids
 A group of fatty

substances, including triglycerides and cholesterol, that are not soluble in water and provide a rich source of energy and structure to cells.

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Protein
 Major structural parts of

the bodys cells that are made of nitrogencontaining amino acids assembled in chains.  Particularly rich in animal foods.  Present in many plant foods.

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Vitamins and Minerals

 Vitamins: Noncaloric,

organic nutrients found in a wide variety of foods that are essential to:
  

 Minerals: Noncaloric,

regulate body processes. maintain the body. allow growth and reproduction.

inorganic nutrients found in a wide variety of foods that are essential to:  regulate body processes.  maintain the body.  allow growth and reproduction.

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Water
 Inorganic nutrient that

plays a vital role in all bodily processes and makes up just over half of the bodys weight.

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Functions of Nutrients
Nutrients Provide Energy Promote Growth and Maintenance Regulate Body Processes

Carbohydrates Lipids Proteins Vitamins Minerals Water

X X X X X X X X X X X X X

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Food Facts
 Most foods provide a

mix of nutrients.
 Food contains more

than just nutrients food may contain colorings, flavorings, caffeine, phytochemicals, and other substances.

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Carbohydrates

4 kcal/gram

Lipids

9 kcal/gram

Protein

4 kcal/gram

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More Vocabulary
 Micronutrients  Macronutrients  Carbohydrates  Lipids  Proteins  Vitamins  Organic nutrients  Inorganic nutrients  Minerals  Water

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Essential Nutrients
Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body; therefore, we must obtain them through food. EXAMPLES Glucose, vitamins, minerals, water, some lipids, and some parts of protein.

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Nutrient Density
 All foods were not created equal in terms of

the kcalories and nutrients they provide.  Nutrient density: A measure of the nutrients provided in a food per kcalorie of the food.  Empty-kcalorie foods: Foods that provide few/no nutrients for the number of kcalories they contain.

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Nutrient Density Comparison: % DRI intakes for selected nutrients.

300%

200% % RDA Vitamin K 285% Vitamin A 22%

100% Protein 6% Fiber 17%

Folate 29% Vitamin C 62%

Protein 4%

Fiber 2%

Cooked broccoli, 12 cup / 26 kcalories

Iced cupcake 130 kcalories

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Characteristics of A Nutritious Diet

 Adequate  Balanced  Moderate  Varied

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Dietary Reference Intakes (DRI)

 Recommended Dietary Allowance (RDA) Intake value sufficient to meet nutrient requirements of 97-98% of all healthy individuals in a group.  Adequate Intake (AI) Intake value used when a RDA cannot be based on an EAR because theres not enough scientific data.  Tolerable Upper Intake Level (UL) Maximum intake level above which toxicity would increase.  Estimated Average Requirement (EAR) Intake value estimated to meet requirement of half the healthy individuals in a group.

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Dietary Reference Intakes

 Estimated Energy Requirement (EER)

The dietary energy intake measured in kcalories that is needed to maintain energy balance in a healthy adult.  Acceptable Macronutrient Distribution Ranges (AMDR) A range of intakes for a particular nutrient that is associated with reduced risk of chronic disease while providing adequate intake.
Adults: 45-65% of kcal from carbohydrates, 20-35% from fat, and 10 to 35% from protein.

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Dietary Reference Intakes

 RDA and AI useful in planning diets for

individuals
 EAR - useful in planning diets for groups

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Digestion, Absorption, & Metabolism

 Digestion: Process by which food is broken down

into its components in the gastrointestinal tract with the help of digestive enzymes.  Absorption: The passage of digested nutrients through the walls of the intestines or stomach into the blood or lymph, where they are transported to the cells.  Metabolism: All the chemical processes by which nutrients are used to support life, includes anabolism and catabolism.

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Food Basics
1. Whole foods 2. Fresh foods 3. Organic foods 4. Processed foods 5. Enriched foods 6. Fortified foods

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Organic Foods
 Organic food is produced without using most:  Conventional pesticides  Petroleum-based fertilizers or sewage sludgebased fertilizers  Bioengineering  Ionizing radiation (irradiation)  Organic farms must be inspected annually.  All organically-raised animals may not be

given hormones or antibiotics, and must have access to pasture.

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Labeling of Organic Foods

Courtesy of USDA
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Copyright 2007 John Wiley & Sons, Inc.

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