note please ensure you have the correct course syllabus -this is nutrition 1101-please see correct...
TRANSCRIPT
Note
Please ensure you have the correct course syllabus -this is Nutrition 1101-please see correct course syllabus on my website (under Nutrition 1101)
Responsible for all that is said or communicated in class plus anything else indicated
How many people have access to internet?
Please print off and bring notes to class
No wikipedia
Note
Stapled, hard copy of essay is the only acceptable form of submission
Dietitian and field trip(s)- accreditors for PH
On that note the PH accreditors wanted nutrition to be part of curriculum for PH- accreditors stressed importance of a healthy PH workforce which in part can be obtained by the PH workforce having a good understanding of all aspects of human nutrition presented in this course
Introduction to Nutrition
• What is nutrition?
• Why is nutrition important?
• What are the factors affecting nutrition?
What is nutrition?
•the science of foods and the nutrients and othersubstances they contain, and their actions withinthe body.
•more broadly it includes the social, economic,cultural and psychological implications of food andeating
Why is nutrition important?
•Maintains health
•Prevents disease
•Can help with disease regression (cure?)
What are the factors affecting nutrition ?
•History- e.g. historical factors including war, food availability
•Psychology- e.g.eating disorders•Economics-e.g. poverty•Politics-e.g. ethnic cleansing•Anthropology-cultural (e.g. religious) influences•Sociology-e.g. eating in groups•Health-e.g desire for health •Combination of all the above-i.e. all related
Nutrients and Nutrition
• Nutrient defined• Classes of nutrients• How do nutrients work together for good
nutrition ?
Nutrients defined
Nutrient:
A molecule that affects metabolism in the body
Metabolism provides for the body:
• energy• building materials• maintenance• repair
Six (Seven?) classes of nutrients
Carbohydrates-sugars, starches, fibresLipids-fats,oilsProteins-nitrogen containing compoundsCarbohydrates, lipids and proteins are found
in varying amounts in all foods of plant or animal originVitamins-assist in metabolism etc.Minerals-assist in metabolism etc.Water-moves nutrients around in bodyOxygen?
How do the nutrients work together for good nutrition ?
• must have enough of a nutrient to:
get to where in the body it is neededwhen it is neededin the form it is neededin the quantity it is needed
• if all above is in place then nutrients interactwith each other to produce disease
preventionand possibly regression
Principles of Good Nutrition
• Adequacy• Balance• Energy Control• Nutrient Density• Moderation• Variety
Adequacy
Diet provides sufficient energy and enough of the nutrients tomeet the needs of healthy people.
Balance
Getting enough but not too much of each type of food
Meats fish and poultry rich in iron but poor in calcium
Milk-rich in calcium but poor in iron
Energy control
Adequate balanced diet without overeating
type 2 diabetes-obesity contributes to this epidemic
Nutrient density
Eating well without overeating:
• accomplished by having lots of nutrients relative to energy content of food
• contributes to adequacy and energy control
Moderation
•Providing enough but not to much of a substance
•Contributes to adequacy, balance and energy control
Variety
•Eating a wide selection of foods within and among the major food groups
•Contributes to adequacy, balance, energy control, nutrient density and moderation
Canada’s Food Guide
•How to obtain adequacy, balance energy, control, nutrient density, moderation and variety
Canada’s Food Guide
•Grain products-3-8 servings•Vegetables and Fruit-Heart and Stroke Foundation of Canada and Canadian Cancer Society also recommend:
•4-10 servings of fruits and vegetables each day serving is half cup or piece (eg whole carrot stick or whole apple)
•Milk and alternatives-2-4 servings•Meat and Alternatives-1-3 servings
Serving Sizes
Grains-e.g. 1 slice of bread
Vegetables and fruit - 1 piece - 1/2 cup - 1 cup
Milk and alternatives- eg. 250 ml milk
Meat and alternatives – eg. 75 grams
Next Lecture
•History of Nutrition