Chapter 1: Nutrition, Food Choices, and Health

3 Functional categories of nutrients:

(1) those that primarily provide us with calories to meet energy needs (expressed in kilocalories [kcal]) (2) those important for growth, development, and maintenance (3) those that act to keep body functions running smoothly. Some function overlap exists among these categories

4. Advertising

...is a major media tool for capturing the food interest of the consumer. The food industry in the United States spends billions on advertising.

3 characteristics of an essential nutrient:

1. At least one specific biological function of the nutrient must be identified in the body. 2. Omission of the nutrient from the diet must lead to a decline in certain biological functions, such as production of blood cells. 3. Replacing the omitted nutrient in the diet before permanent damage occurs will restore those normal biological functions.

Factors affecting our food choices:

1. Flavor, texture, and appearance 2. Early influences 3. Routines and habit 4. Advertising 5. Restaurant dining 6. Time and convenience 7. Economics 8. Nutrition

Lifestyle and Disease: Risk factors

A *poor die*t and a *sedentary lifestyle* are known to be risk factors for life-threatening chronic diseases such as cardiovascular (heart) disease, hypertension, diabetes, and some forms of cancer. Other risk factors include too little or too much of a nutrient and alcohol.

carbohydrates

A compound containing carbon, hydrogen, and oxygen atoms. Major source of calories for the body. *4 kcal per gram.* Sugars, starches, and fibers are forms of carbohydrates.

lipids

A compound containing much carbon and hydrogen, little oxygen, and sometimes other atoms. Main form for energy storage in the body. *9 kcal per gram.* Lipids do not dissolve in water and include fats, oils, and cholesterol.

Obesity

A condition characterized by excessive body fat.

Hypertension

A condition in which blood pressure remains persistently elevated. *Obesity, inactivity, alcohol intake, excess salt intake, and genetics* may each contribute to the problem.

Stroke

A decrease or loss in blood flow to the brain that results from a blood clot or other change in arteries in the brain. This in turn causes the death of brain tissue. Also called a cerebrovascular accident.

Diabetes

A group of diseases characterized by high blood glucose.

macronutrients

A nutrient needed in gram quantities in the diet. *Energy-yielding nutrients.* Carbohydrates, lipids, and protein.

micronutrients

A nutrient needed in milligram of microgram quantities in a diet. Vitamins and minerals.

Cholesterol

A waxy lipid found in all body cells; it has a structure containing multiple chemical rings. Cholesterol is found only in foods of animal origin.

7. Economics

After taste, cost is the number one reason people choose the food they do.

Complex carbohydrates

Carbohydrate composed of many sugar units (polysaccharide). Ex. glycogen, starch, and fiber.

vitamins

Compound needed in very small amounts in the diet to help regulate and support chemical reactions in the body.

Osteoporosis

Decreased bone mass related to the effects of aging (including estrogen loss during menopause in women), genetic background, and poor diet

2. Early influences

Developing healthy patterns during childhood will go a long way to ensure healthy preferences and choices when we are teenagers and adults.

minerals

Element used in the body to promote chemical reactions and to form body structures.

proteins

Food and body compounds made of amino acids; proteins contain carbon, hydrogen, oxygen, nitrogen, and sometimes other atoms in a specific configuration. Proteins contain the form of nitrogen most easily used by the human body

3. Routines and habits

Food habits, food availability, and convenience strongly influence choices.

Food

Food provides the energy (in the form of calories) as well as the materials needed to build and maintain all body cells

essential nutrient

In nutritional terms, a substance that, when left out of a diet, leads to signs of poor health. The body either cannot produce this nutrient or cannot produce enough of it to meet its needs. If added back to a diet before permanent damage occurs, the affected aspects of health are restored.

Simple sugar

Monosaccharide or disaccharide in the diet. Found naturally in fruits, vegetables, and dairy products Ex. Fructose & Glucose

Nutrients

Nutrients are the substances obtained from food that are vital for growth and maintenance of a healthy body throughout life

Nutrition

Nutrition is the science that links foods to health and disease. It includes the processes by which the human organism ingests, digests, absorbs, transports, and excretes food substances

Hunger

Our physical, biological drive to eat and is controlled by internal body mechanisms.

Appetitie

Our psychological drive to eat, is affected by many external factors including environmental, psychological factors, and social customs.

5. Restaurant dining

Restaurant food is often calorie-dense, in large portions, and of poorer nutritional quality compared to foods made at home.

Fiber

Substances in plant foods not digested by the processes that take place in the human stomach or small intestine. These add bulk to feces. Fiber naturally found in foods is also called dietary fiber

1. Flavor, texture, and appearance

The most important factors determining our food choices. Creating more flavorful foods that are both healthy and profitable is a major focus of the food industry.

water

The universal solvent; chemically, H2O. The body is composed of about 60% water.

Type 1 Diabetes:

Type 1 diabetes involves insufficient or no release of the hormone insulin by the pancreas and therefore *requires daily insulin therapy.*

Type 2 Diabetes:

Type 2 diabetes results from either insufficient release of insulin or general inability of insulin to act on certain body cells, such as muscle cells. Persons with type 2 diabetes *may or may not require insulin therapy.*

Kilocalorie (kcal)

Unit that describes the energy content of food. Specifically, a kilocalorie (kcal) is the heat energy needed to raise the temperature of 1000 grams (1 liter) of water 1 degree Celsius. Although kcal refers to a 1000-calorie unit of measurement, it is commonly referred to as *calories.*

8. Nutrition

What we think are healthy foods also directs our food purchases.

satiety

a feeling of satisfaction that temporarily halts our desire to continue eating.

6 Classes of Nutrients:

carbohydrates lipids (fats and oils) proteins vitamins minerals water

Digestion of Complex Carbohydrates:

complex carbohydrates are broken down into single sugar molecules (such as glucose) and absorbed via cells lining the small intestine into the bloodstream. However, the bonds between the sugar molecules in certain complex carbohydrates, called fiber, cannot be broken down by human digestive processes

6. Time and convenience

stemming from a lifestyle that limits the amount of time spent in food preparation.