FOOD, NUTRITION

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FOOD, NUTRITION CULTURE

• Feeding oneself and ones offspring is the first
  concern of all living creatures
• - Frances Moore Lappe Anna Lappe

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WHY IS THE ACQUISITION OF FOOD SO IMPORTANT?

• Question answered by the old adage We are what
  we eat.
• All living creatures need to take in nutrients
  to live.

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PERSPECTIVES ON NUTRITION

• To scientists, nutrition is the study of
• The nutrients found in foods
• The bodys handling of nutrients to maintain
  health
• Nutrients (some of which provide energy for
  processes in the body) are substances that can
  promote
• Growth
• Maintenance
• Repair

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WHAT IS FOOD?

• Food is a conduit for nutrients.
• It is one central thing about human experience
  that can open up
  both our senses and our experiences to our place
  in the world.
• Alice Waters

Food is culturally defined, what is considered a
food in Culture A is not necessarily a food in
Culture B.
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THE NUTRIENTS

• Whereas there are many different foods. There
  are only six classes of nutrients namely
• carbohydrates (CHO)
• proteins
• fats
• vitamins
• minerals
• water

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TYPES OF NUTRIENTS
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ENERGY YIELDING NUTRIENTS

• Carbohydrates
• glucose, (preferred energy source) fructose and
  galactose
• Fats
• fatty acids and glycerol
• Proteins
• amino acids

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• Vitamins - only organic nutrient that does not
  supply energy but is needed to get energy from
  foods.
• Essential nutrient - body cannot make enough of
  and must get from food.
• Some dietary and lifestyle practices (smoking,
  inactivity, drinking alcohol) are risk factors
  for many health conditions.
• Substances (non-nutrients) in foods are
  phytochemicals that give foods the characteristic
  taste and smell.

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FOOD CHOICES

• Select foods to provide adequate amounts of
  nutrients and energy!
• When humans eat, foremost in their minds is that
  they are consuming foods, not nutrients!
• The following influence food choices

• Personal Preference
• Positive Associations
• Geographical location
• Social Pressure
• Values and beliefs
• Body weight

• Advertising
• Availability
• Convenience
• Economy
• Comfort
• Ethnicity
• Habit

• Nutritional Value

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CHALLENGE OF CHANGING FOOD HABITS

• Food is about more than feeding the body. It is
  embedded in family life, culture and religious
  ritual.

• Food has always been the most direct, intimate
  tie to a nurturing earth and a primary means of
  bonding with each other.
• Food has helped us to know where and who we are.

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RELEASING NUTRIENTS FROM FOOD

• Digestion process of breaking food into small
  substances to be absorbed by the body and
  subsequently used for fuel, growth, maintenance
  and repair.

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PRODUCTS OF DIGESTION(Energy Nutrients)
Gastro- intestinal System
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1g fat 9 calories
1g protein 4 calories

• Food energy measured in calories.
• A calorie is not a component of food.

1 g alcohol 7 calories (alcohol is not a
nutrient)
1g CHO 4 calories
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• Plants store energy as starch.
• Humans eat plants and other animals that have
  also eaten plants.

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THE ABC.. OF A NUTRITIOUS DIET

• Adequacy
• Balance
• Calorie control
• Moderation
• Nutrient Density
• Variety

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DIETARY GUIDELINES FOR AMERICANS
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NUTRITION AND HEALTH

• Health professionals agree that the overall
  composition of the diet has an important effect
  on health.
• Eating too much fat, sat. fat and cholesterol and
  not eating enough vegetables, fruits, and fiber
  has been linked to an increase in heart disease
  and other cancers.
• The federal government constantly revises its
  official U.S. Dietary Guidelines for Americans to
  help consumers choose a healthy diet.
• These guidelines make Recommendations for
  Americans 2 years of age and older.

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NUTRITION GOALS FOR THE USA

• Disease Related
• Reduce coronary heart disease
• Reduce cancer deaths
• Decrease incidence of diabetes
• Reduce prevalence of osteoporosis and
• Reduce dental caries.

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HOW MUCH FOOD DO WE NEED?

• RDA (recommended dietary allowances)
• Primary nutrient intake standards for US for many
  years.
• DRI (dietary reference intake)
• Recently replaced RDA as primary standards
• Expands on RDAs

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DRI GROUPS

• Recommendations made for various age and gender
  groups as follows
• Men
• Women
• Pregnant and lactating women
• Children
• teens
• elderly

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MEAL PLANNING GUIDES

• Food group plan
• Exchange system
• Daily Food Guide
• (Food Pyramid)

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EXCHANGE SYSTEM

• Originally developed for diabetics
• Lists of foods that can be exchanged
• Food values are approximations
• User makes an educated approximation

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FOOD LABELS

• Food labels provide the following information
• Common name of product.
• Name and address of manufacturer, packer or
  distributor.
• Net contents (wt, measure or count).
• Nutrient content of product
• Serving size
• Servings per container
• Calories/calories from fat
• Nutrient amounts and percentages of Daily Values
• Daily values and calories/gram reminder
• Ingredients

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CHECK THE FOOD LABEL BEFORE YOU BUY

• Food labels have several parts
• Front panel,
• Added nutrients (e.g., enriched grain/pasta
  means thiamin, riboflavin, niacin, iron, and
  folic acid have been added.
• Nutrition Facts,
• Ingredients list,
• Whats in the food including e.g., added fats, or
  sugars.
• Ingredients listed in descending order by weight.

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USING THE NUTRITION FACTS

• Look at the Daily Value (DV) column to see
  whether a food is high or low in saturated fat,
  cholesterol, sodium.
• If you want to consume more of a nutrient (e.g.,
  Calcium), choose foods with a higher DV.
• Foods with 5DV or less contribute a small amount
  of that nutrient. Those with 20 or more
  contribute a large amount.

• Nutrition Facts serving sizes may differ from
  Food Guide Pyramid (e.g., 2 ozs of dry macaroni
  yields about 1 cup cooked, or two ½ cup Pyramid
  servings).

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HELPFUL HINTS

•    Use the Food Guide Pyramid to help select
  healthy foods.
•    Eat a variety of plant foods, including whole
  grains, fruits, and vegetables.
•   Eat some low-fat dairy products and low- fat
  foods from the meat and beans group.
•  Enjoy fats and sweets occasionally.

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DIETARY ASSESSMENT

• The following dietary assessment methods are
  used
• 24 Hour recall
• Food Record/Diary
• Food Frequency Questionnaire

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KEEPING TRACK

• Food Record
• Do the following
• Record everything you
• eat and drink for 3
• consecutive days
• Amount (ozs, g)
• Time eaten
• Mood before and after each meal
• Note other things you did that same day

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QUIZ
How many calories does this meal of 110 g of
carbohydrates, 25 g of protein, 20 g of fat, and
5 g of alcohol? a. 160 b. 345 c. 560 d. 755
Gram for gram, which of the following provides
the most energy? a. fats b. alcohol c.
proteins d. carbohydrates

• The Exchange System of meal planning was
  originally developed for people with
• terminal diseases.
• diabetes.
• c. cardiovascular disease.
• d. life- threatening obesity.

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THE END

• Assignment
• Continue being exceptional educators!

Thank You
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REFERENCES

• Whitney E, Rolfes S. Understanding Nutrition. 7
  th ed. New York West Publishing Company 1996.
• Lappé F, Lappé A. Hopes Edge The Diet of a Small
  Planet. New York Jeremy P. Tarcher/Putman, 2002.
  
• Google Image Search. Available at
  http//www.google.com. Accessed June 2004.