gcse/standard grade presented by - food ©british nutrition foundation 2010 introduction to...

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© British Nutrition Foundation 2010

Introduction to nutritionGCSE/Standard Grade

Presented by:

Sarah Schenker Georgine Leung

Nutrition Scientist Nutrition Scientist

14th September 2010

Overview

•What is nutrition?

•Why is what we eat important?

•Why do we eat?

•What should we be saying?


Understanding nutrition

Draws on understanding from many different

disciplines, such as:

•physiology, anatomy and pathology;

•food chemistry;

•sociology and psychology.

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History of nutrition

During the 20th century, the role of nutrients in health

and disease was discovered.

Today it is clear that diet affects risk of chronic

diseases such as heart disease and cancer.

Nutrition is also important for good health – physical

and mental wellbeing.


The global perspective

In less developed regions, famine

and chronic undernutrition remain a constant threat.

In the UK, there are major

inequalities in health linked to poor

diet.

Developing countries are also

seeing a rise in diet-related

diseases as they start to adopt the western diet.

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Nutrition in the media

Have you seen any diet or nutrition stories

in the media this week?

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The need for a healthy diet

• To provide sufficient energy and nutrients to

maintain normal physiological functions and grow and replacement of body tissues.

• To offer the best protection against the risk of

disease.


Why is what we eat important?

• Overweight and obesity.

• Cardiovascular disease.

• Diabetes.

• Cancer.

• Bone and joint health.

• Nutrient deficiencies.

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8 tips for eating well

1. Base your meals on starchy foods.

2. Eat lots of fruit and veg.

3. Eat more fish.

4. Cut down on saturated fat and sugar.

5. Try to eat less salt – not more than 6g a day.

6. Get active and try to be a healthy weight.

7. Drink plenty of water.

8. Do not skip breakfast.

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Dietary Reference Values (DRVs)

Children Adolescents Adults Older adults


29

37

1617

0

5

10

15

20

25

30

35

40

Carbohydrate Protein Alcohol Fat

kJ per gram

Energy

• Energy is fundamental for survival.

• Energy is derived from the metabolism of

carbohydrate, fat and protein in food.

•Energy is also derived from alcohol.

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Energy

• Estimated average requirements (EARs) for energy

have been set for different population groups.

• Men – 10,600 kJ per day (2,550 kcal)

• Women – 8,100 kJ per day (1,940 kcal)

• Currently 66% of men

53% of women have a

BMI of over 25.


Macronutrients

Protein provides amino acids

essential for

growth and repair

of body tissues,

can be used as a source of energy

when necessary.

Fat is a concentrated

source of energy,

provides essential

fatty acids and

carries fat soluble vitamins.

Carbohydrate is rapidly broken

down to glucose

and is the most

readily available

source of energy.

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Macronutrients

• Recommended that about 50% of total energy

should come from carbohydrate.

• Recommended that no more than 35% of energy

from total fat.

• This leaves 15% energy from protein.

Current carbohydrate intake – 47%

Current total fat intake – 35%

Current protein intake – 18%


Vitamins, minerals and trace elements

• Many different substances are required by the body

for enzyme systems, transport mechanisms, structural synthesis and regulatory processes.

• Most are only needed in minute quantities and they

do not provide energy.

• However, they are essential for maintaining health

or even life.

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Dietary fibre (NSP)

• Dietary fibre (NSP) is not absorbed by the body.

• It is needed to maintain normal bowel function.

• It also increases satiety, helps to lower blood

cholesterol levels and boost immunity.

• Further effects remain to be evaluated.


Dietary fibre (NSP)

• Recommended that we eat 18g of dietary fibre (NSP) per day.

• This is linked to fruit and vegetable intakes.

• Recommended that we eat at least 5 portions per day.

Current dietary fibre intake – 14 g per day

Current fruit and vegetable intake – 2.8 portions per day

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Water

• Water is essential for life, survival time without water

can be a matter of days or hours.

• Dehydration can lead to thirst, headaches, loss of

concentration and some poor health outcomes,

such as constipation.

• Water is provided by both food and drink.


Water

What is the average daily requirement for water?

a) 1 litre

b) 1.2 litres

c) 1.5 litres

d) 2 litres

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Recommendation Why?

F&V At least 5x80g/d � risk some cancers, CVD and other chronic diseases

Oily fish At least 1x140g/wk � risk CVD

NMES < 11% en (~60g/d) � risk dental caries

Fat Average 35% en � risk CVD and � energy density of diets

Saturates Average 11% en � risk CVD and � energy density of diets

NSP Average 18g/d To improve GI health

Alcohol No more than…

Men: 3-4 units/d

Women: 2-3 units/d

Minimise risk of liver disease, CVD, cancers, injury from accidents and violence

Salt Average 6g/d

(11 years or above)

� risk hypertension and CVD

Vitamins and minerals

DRVs To promote optimum health and prevent deficiency

Physical activity

At least 60 minutes each day

� risk CVD, DM, some cancers and body weight

Body weight BMI 18.5-25kg/m2 � risk some cancers, CVD and other chronic

diseases


Salt

It is recommended that we eat no more than 6 g of

salt per day.

Question:

Do you think we are meeting this?

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What should we be saying?

• More fruit and vegetables, pulses, wholegrain foods.

• More milk and dairy foods.

• More oily fish.

• Less foods high in saturated fat and added sugars.

• Less salt.

• More active.


BNF is grateful for financial support from

the Agricultural and Horticultural Development Board

to enable us to develop these eSeminars.

For further information, go to:

www.nutrition.org.uk

www.foodafactoflife.org.uk

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