Lesson 1 Nutrition Basics and Assessment Chapter 1

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Lesson 1 Nutrition Basicsand
AssessmentChapter 1

• To be surprised, to wonder, is to begin to
  understand.
• Jose Ortega y Gasset

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Lifecycle website

• http//chua2.fiu.edu/faculty/
• placeres/default.htm

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Key Nutrition Concept 1

• 1. Nutrition is the study of foods, their
  nutrients and other chemical constituents, and
  the effects of food constituents on health.

Key Concept
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Key Nutrition Concept 2

• 2. Nutrition is an interdisciplinary science.

Key Concept
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Key Nutrition Concept 3

• 3. Nutrition recommendations for the public
  change as new knowledge about nutrition and
  health relationships is gained.

Key Concept
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Key Nutrition Concept 5

• 5. Healthy individuals require the same nutrients
  across the life cycle but in differing amounts.

Key Concept
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Key Terms

• Nutrients
• Chemical substances in foods that are used by
  the body for growth and health
• Calorie
• The unit of measure of the amount of energy
  supplied by food

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Essential Nutrients

• Nutrients the body cannot manufacture are
  essential in the diet. We must consume them.
  They include
• Carbohydrates
• Certain amino acidsbuilding blocks of proteins
• Essential fatty acids linoleic acid and
  alpha-linolenic acid
• Vitamins minerals
• Water

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Key Terms

• Growth increase in size, cell multiplication.
• Development process in which growing tissues
  and organs take on an increased complexity of
  function.
• Physiologic Growth depends on nutrients in food
  child eats and biochemical processes of
  metabolism to form and maintain body tissues.

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Factors Influencing Human Growth and Development

• Physical process
• Psychological influences
• Relationships
• Environment
• Culture

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Body Composition

• Changes through the lifecycle, relies on
  nutrition and depends on your genes.
• Body Compartments
• LBM lean body mass highest metabolic
  activity 30-60 of weight
• Body fat- M10-15 F 20-25
• Water changes with age, higher in infants,
  edema, ascites, pregnancy
• Body mineral- skeletal mass, teeth, nails, hair,
  calcium 2 of weight

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Influences on Food Choices Through the Lifecycle

• Childhood experiences the earlier the better
• Social situations Holidays, parties, family
  customs
• Financial situations McDs vs. Outback, frozen
  vs. fresh meals
• Media advertising to kids teens
• Daily routine your habits eat breakfast,
  dinner with family
• Health concerns disease prevention or treatment

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Stages of Lifecycle

• Gestation intrauterine fetal growth from
  conception to birth
• Lactation good nutrition good milk production
• Infancy 1st year of life. Suckling, neuromotor
  skills, highest growth rate
• Preschool 2-5 yrs. Slower growth rate, less
  appetite picky eaters, self-feed
• School age 6-12 yrs. Slow growth, autonomous,
  division of responsibility

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Stage of Lifecycle

• Adolescence 13-19 yrs. Physical, psychological
  social issues. Choose buy own food.
  Influences peers, media, appetite, family eating
  patterns body image
• Adults 20-64 yrs. Marriage, kids, work, health
  promotion, disease prevention
• Aging 65 yrs. Fastest growing segment of
  population. Risk of malnutrition lonely,
  depressed, oral problems, disease, poor appetite,
  physical/financial barriers, slower metabolism

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Principlesof Human Nutrition
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Factors that Impact Nutrient Needs

• Age
• Body size
• Gender
• Genetic traits
• Growth

• Illness
• Lifestyle habits
• Medications
• Pregnancy and lactation

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Dietary Intake Standards

• Dietary Reference Intakes (DRIs)
• Recommended Dietary Allowances (RDAs)
• Adequate Intakes (AIs)
• Estimated Average Requirements (EARs)
• Tolerable Upper Intake Levels (ULs)

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Ill. 1.2 Theoretical framework, terms and
abbreviations used in the DRI
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Nutrition Principle 3

• Health problems related to nutrition originate
  within cells.
• Homeostasisconstancy or balance of internal
  environment.

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Nutrient Function and Consequences by Level of
Intake
Too little or too much may cause death
Optimal amount
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Steps in Development of Nutrient Deficiencies and
Toxicities
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Nutrient Deficiencies are Usually Multiple

• The ripple effectdietary changes introduced to
  improve intake of one nutrient affect intake
  level of other nutrients

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Nutrient-Gene Interactions

• Nutrigenomicsstudy of nutrient-gene interactions
  and effects of these interactions on health (also
  called nutritional genomics)
• Genes code for enzymes and protein synthesis
  which affect body functioning
• Interaction of genetic and environmental factors,
  including nutrition
• examples whole oats and blood cholesterol,
  alcohol intake during pregnancy, green tea and
  prostate cancer, folate requirements,
  high-carbohydrate diets/sedentary lifestyle and
  obesity

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Nutrient-Gene Interactions

• Examples of nutrient-gene interactions
• Whole oats lowers blood cholesterol in some
  people but not others
• Alcohol intake during pregnancy in some women
  sharply increases the risk of fetal alcohol
  syndrome
• Green tea reduces risk of prostate cancer in some
  men

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Examples of Single-gene Disorders that Affect
Nutrient Needs
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Nutrition Principle 7

• Some groups of people are at higher risk of
  becoming inadequately nourished than others.
• pregnant/breastfeeding women, infants, children,
  people who are ill, frail elderly persons

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Purpose of Nutrition Assessment

1. Determine individual or group nutritional status
2. Identify needs or goals
3. Plan personal health care or community programs
   to meet those goals

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Nutritional Assessment

• Community-level assessment
• Assessing a communitys state of nutritional
  health
• Uses statistics data, surveys, observations
• Individual-level assessment
• anthropometric assessment
• biochemical assessment data
• clinical/physical assessment
• dietary assessment

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Individual AssessmentABCD Method

• Anthropometric assessment
• -measures body size shape
• Weight - DBW Female 100 lbs 5lbs/in
• Male 106 lbs 6lbs/in
• Height Growth Charts
• BMI kg m2 or lbs. in in x 703
• Underweight lt 18.5
• Healthy 18.5 24.9
• Overweight 25-29.9
• Obese 30- 34.9
• Severe obesity 35-39.9
• Morbid Obesity gt 40
• Body fat composition calipers, hydrostatic
  weighing, Muscle circumference, tricep skinfold

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Individual AssessmentABCD Method

• Biochemical assessment
• nutrient and enzyme levels
• DNA characteristics
• other biological markers
• Examples
• Plasma proteins- Albumin, H/H, total protein,
  pre-albumin, hemoglobin A1C, Immunity TLC,
  electrolytes, blood gases, liver function, lipid
  levels, etc.

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Individual AssessmentABCD Method

• Clinical/physical assessment
• Inspection for features that may be related to
  malnutrition
• General appearance
• Hair / eyes
• Neck / skin
• Lips / tongue
• Gums / teeth
• Abdomen
• Legs / feet
• Skeleton / posture
• Weight
• Muscles / nervous control
• GI function

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Individual AssessmentABCD Method

• Dietary assessment
• 24-hour dietary recalls
• Food records
• Dietary history
• Food frequency questionnaires
• Resources instruments and computer software

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Example of Component of Food Frequency
Questionnaire
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Public Food and Nutrition Programs

• Community programs
• State-level programs
• Federal programs
• School Lunch Program
• Special Supplemental Nutrition Program for Women,
  Infants and Children (WIC)

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Nationwide Priorities for Improvements

• U.S. Nutrition and Health Guidelines
• Dietary Guidelines for Americans
• MyPyramid Food Guide
• Healthy People 2010 Objectives for the Nation

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