The science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, absorbs, transport, utilizes, and excretes food substances"

--The Council of Food and Nutrition of the American Medical Association

• An essential nutrient is vital for growth and maintenance of health. 
• These are nutrients that must be provided by diet
  • The body can't make these
  • Omission leads to decline in function
  • Health restored when nutrient restored

These are substances that contain carbon.

(i.e. C-H or C-C)

These are substances that contain no carbon.

(i.e. Sodium (Na))

• A measurement of energy
• "The amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius"

• Food is measured in Kilo calories (Kcal)
• "Calories" on nutrition label are in Kcal

1. Water
2. Carbohydrates
3. Fats
4. Proteins
5. Vitamins
6. Minerals

1. Carbohydrates
2. Fats
3. Proteins

1. Vitamins
2. Minerals

1. Personal preference- taste
2. Habit- familiar foods (cereal)
3. Ethnic heritage or tradition- eat foods we grow up eating
4. Social interaction- social events, companionship while eating
5. Availability- Convenience, economy
6. Emotional comfort- anxiety, alcohol
7. Values- religious beliefs
8. Body weight and image
9. Nutrition and health benefits

These are foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions.

(i.e. designer foods, cholesterol-free eggs,

lactose-free milk)

These are non-nutrient compounds found in

plant-derived foods that have biological activity in the body.

(phyto=plant)(Benefits of foods over supplements) 

Name the different non-nutrients?

1. Alcohol
2. Phytochemicals
3. Additives
4. Pigments
5. Calories

• Carbohydrates--> 4 Kcals/gram
• Proteins--> 4 Kcals/gram
• Fats--> 9 Kcals/gram

• Alcohol (is not a nutrient)--> 7 Kcals/gram

They are not broken down during the digestive process

1. Organic
2. Not energy yielding
3. Essential 
4. Water-soluble or fat-soluble
5. Vulnerable to destruction 

• This is a set of nutrient intake values for healthy people in the U.S. and Canada.
• Used for planning and assessing diets.

(Estimated Average Requirements)

• The average daily amount of a nutrient that will maintain biochemical or physiological function in half of healthy people of given age and gender group.

(Recommended Dietary Alliance)

• 90% of populations daily amount of nutrients

(Estimated Energy Requirements)

• The average dietary energy intake that maintains energy balance and good health.
• AMDR- Ranges of intakes for energy nutrients to reduce risk of disease
  • Carbs--> 45=65%
  • Fat--> 20-35%
  • Protein--> 10-35% 

Information about a person's history with regards to health, socioeconomic status, drug use and diet

(i.e. Family history, health status, diet and drug use)

Relating to measurement of the physical characteristics of the body, such as height or weight

(BMI)

This is a physical inspection of the body

(Eyes, hair, skin, posture, tongue, fingernails, etc.)

Diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of food from each group.

(Pyramid)

Assigns foods to 5 major groups

• Grains
• Fruits
• Vegetables
• meat, legumes, eggs, and nuts
• milk, yogurt, and cheese (oils and fats)

• Originally developed for people with diabetes

• Groups food by Carbohydrates, Fat, and Protein

• K calories
• K calories from fat
• Tans fat
• Cholesterol
• Sodium
• Total carbs
• Fiber
• Sugars
• Protein
• Vitamin A
• Vitamin C
• Iron
• Calcium

Statements that characterize the quantity of a nutrient in food.

(Fat, trans fat, calcium, vitamins, fiber)

These associate disease with foods.

"Diets low in sodium may reduce the risk of high blood pressure"

• World Health Organization

• Food and Agricultural Organozation

Diseases caused by a slow progression and long duration.

1. Heart disease
2. Cancer
3. Diabetes

(Adequate Intake)

When insufficient scientific evidence has been collected the committee establishes what the average amount of a nutrient that a group of healthy people consumes.

(Tolerable Upper Intake Level)

A point beyond which a nutrient is likely to become toxic

• Historical Information
• Anthropometric data
• Physical Examinations
• Laboratory Tests

• National Nutrition Surveys
  • One survey collects data on the kinds and amounts of foods people eat
  • The other survey studies people themselves, using anthropometric measurements, physical examinations, and lab tests
• National Health Goals
  • Healthy People 2010
• National Trends

1. Heart disease
2. Cancers
3. Strokes
4. Chronic lung 
5. Accidents
6. Diabetes mellitus
7. Pneumonia and influenza
8. Alzheimer's disease
9. Kidney disease
10. Blood infections

Adequacy

Balance

KCalorie (energy) control

Nutrient Density

Moderation

Variety

• Refined flour
  • Finely ground endosperm that is usually enriched with nutrients and bleached for whiteness; sometimes called white flour
• Wheat flour
  • Any flour made from the endosperm of the wheat kernel.
• Whole-wheat flour
  • Any flour made with the entire wheat kernel

Statements that characterize the relationship between a nutrient or other substance in a food and its role in the body. These can sometimes be misleading.

"May reduce the risk of heart disease"

"Promotes a healthy heart"

• Digestion is the process by which food is broken down into absorbable units. 
  • Digestion=take apart
• Absorption is the uptake of nutrients by the cells of the small intestine for transport into either the blood or the lymph
  • Absorb=suck in