Nutrition: the study of food and how the food we eat 1) Nourishes the body to support wellness 2) Influences health by: a. Contributing to illnesses b. Preventing illnesses What does a Nutritional Scientist study? Nutrition encompasses these aspects of food: Consumption Digestion Absorption Metabolism Storage Excretion Psychological Food safety Global food supply Cultural Why is nutrition important? Nutrients can prevent disease at 3 levels of influence Related to nutrient intake: impaired health conditions Strongly associated: Chronic/lifestyle related diseases Directly: nutrient deficiency (toxicity) diseases. VIDEO NOTES: 50,000 years: obesity has been around since people. Before mcdonalds too. Evolutionary reasons; people who store energy are able to go through periods of hungry Invidual’s responsibility: majority of population becoming overweight. Need to question this model. Biggest issue: DON’T HAVE TIME FOR FOOD new technology ave reduced our time (ex: tractors that we sit on not push) Cheap, portable, depreciation. Designed to taste really good. No one dies of obesity per say, die from diseases. 60% of America. Tbe MAJORITY. Costs of metabolic syndrome. 75% of health care expenditures Developing countries have a bigger problem of obesity and diabities than they have with other disesases like COLLERA Why is nutrition important? We are what we eat: nutrition contributes to wellness Wellness: multidimensional process that leads to the absence of disease and includes: Physical health Emotional health Spiritual health 2 critical components of wellness
-nutrition -physical activity Occupational health: meaningful work or vocation Social health: includes family community and social environment Emotional health: includes positive feelings about ones and life Physical health: Includes nutrition and physical activity Spiritual health: spiritual values and beliefs What are nutrients: Nutrients: the organic and inorganic chemical components found in foods that are critical to human growth and function. Six classes of nutrients Macronutrients: ENERGY-Providing Carbohydrats (sugars and fiber) Lipids (Fats, oils, sterols) Proteins (amino acids) Micronutrients non-e providing Vitamins (fat and water soluble) Minerals (major and trace) Water (from food and beverage) Enery from macronutrients We measure the energy in food in kilocalories (kcal). Kilocalorie: amount of energy required to raise the temperature of 1kg of water by 1 degree C. On food labels, “calorie” actually refers to kilocalories. Carbohydrates Primary source of fuel for the body Highly preferred by the brain and red blood cells (RBCs) Body has low storage capacity Body has absolute requirement Used during exercise -provide 4 kcal per gram -found in most foods with the exception of meats.