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ChimeIn Questions for the Day

URL: https://chimein.cla.umn.edu/course/view/2941
1. Again, what is your major?
2. What did you have for lunch today?
3. Why did you decide to have that for lunch?

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Announcement Requesting Note Takers for

Students with Disabilities
There is a student in this class with a disability who works with the
Disability Resource Center (DRC) on campus and needs note-taking
assistance. On behalf of this student and the DRC, I am asking each of
you to consider being a volunteer note taker for this course.
The only qualifications are that the note taker has legible handwriting
or is a proficient typist, plans to attend class regularly, and is willing to
share notes. The DRC can provide a prepaid copy card and information
on copy machine locations, if notes cannot be shared via e-mail.
I will be circulating a sign-up sheet. Please write your name, e-mail
address, and phone number (optional) if you are interested. The
student who needs notes will contact you with additional details.
Thank you very much for your assistance in providing access for one of
your fellow classmates!

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The Science of Nutrition

Chapter 1

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Learning Outcomes
• Define the terms nutrition, carbohydrates, proteins,
lipids (fats and oils), vitamins, minerals, water, and
calories.
• Use the physiological fuel values of energy-yielding
nutrients to determine the total energy content
(calories) in a food or diet.
• Describe the factors that affect our food choices.
• Discuss the components and limitations of nutritional
assessment.

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Learning Outcomes (Cont.)

• List the attributes of lifestyles that are consistent
with Healthy People 2020 goals.
• Describe the role of genetics in the development of
nutrition-related diseases.
• Explain how the scientific method is used in
developing hypotheses and theories in the field of
nutrition.
• Identify reliable sources of nutrition information.

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Nutrition Overview
Nutrition
• “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, digests, absorbs, transports, utilizes, and excretes
food substances”
– American Medical Association

• “Let food be your medicine and medicine be your food.”

– Hippocrates (~400 BC)

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To be a Nutrient
Nutrients
• Substances necessary for health that the body cannot make
or makes in quantities too small to support life

Essential nutrients
• Have a specific biological function
• Absence from the diet leads to decline in biological function
• Adding missing substance back to the diet before permanent
damage occurs restores normal biological function

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Nutrients
Macronutrients are needed in large amounts.
• Carbohydrates
• Lipids (Fast & Oils)
• Proteins
• Water

Micronutrients are needed in small amounts.

• Vitamins
• Minerals

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Functional Categories of Nutrients

• Primarily provide energy
• Important for growth and development
• Regulate body processes/functions

Promote Growth and

Provide Energy Development Regulate Body Processes
Most carbohydrates Proteins Proteins
Proteins Lipids Some lipids
Most lipids (fats and oils) Some vitamins Some vitamins
Some minerals Some minerals
Water Water

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Carbohydrates
• Composed of the elements
̶ C, H, and O

• Two main types

1. Simple carbohydrates:
• Sugar (sucrose) in food
• Glucose in our bodies
2. Complex carbohydrate:
• Polysaccharides in food (Starch & fibers)
• Glycogen in our bodies

• Function
̶ Provides energy = 4 kcal/g

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Dietary and Chemical Views of Carbohydrates

Jump to long description

©McGraw-Hill Education. sugar: ©Ryan McVay/Getty Images RF; starch: ©Tetra Images/Getty Images RF
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Lipids (Fats & Oils)

• Lipids = Compounds insoluble in
water
• Also comprised of C, H, and O
• Triglycerides
̶ Major form of fat in food and our
bodies
• Saturated fatty acids
• Unsaturated fatty acids
• Trans fatty acids
• Essential fatty acids
̶ Linoleic acid
̶ Alpha-linolenic acid
Jump to long description
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Lipids
Functions
• Provide energy (9 kcal/g)
• Major form of energy storage
in our bodies
• Hormone synthesis
 Regulatory!
• Cell membrane constituent
 Structural!

• Many different types of lipids with diverse roles in the body

(more to come later)

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Proteins
• Composed of C, H, O, and nitrogen (N)
• Provide 4 kcal/g
• Main structural components in the body
̶ Bone
̶ Muscle
̶ Blood
̶ Cell membranes
̶ Enzymes
̶ Immune factors

• Formed from bonding of amino acids

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Vitamins
13 vitamins, 2 groups:
• Water-soluble • Fat-soluble
̶ Vitamin C and the B- ̶ Vitamins A, D, E, and K
vitamins ̶ More easily stored in the
̶ More easily excreted from body
the body ̶ Greater risk for toxicity
̶ Easily destroyed by
cooking

• Function: Enable chemical reactions to occur

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Minerals
• Inorganic substances
̶ Do not contain carbon atoms bound to hydrogen

• Two major groups:

̶ Major minerals needed in gram amounts daily
(e.g., Na, K, Cl, Ca, P)
̶ Trace minerals needed in <100 mg daily
(e.g. Fe, Zn, Cu, Se)

• Required for normal body function

̶ Water balance, respiration, nervous system, muscle
contraction, enable chemical reactions, etc.

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Water
• Needed in the largest quantity
• Sources:
̶ Food and drink
̶ Byproduct of metabolism, made in body
• The human body is 50~75% water!
• Several vital functions:
̶ Solvent
̶ Lubricant
̶ Transports nutrients
̶ Regulates body temperature

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Phytochemicals and Zoochemicals

• Physiologically active compounds that may provide
health benefits, but are not considered essential
nutrients.
• Often referred to as functional foods.
• Phytochemicals: Plant-derived
Phytochemicals Food Sources
Capsaicin Chili peppers
Catechins Tea
Stilbenoids (e.g., resveratrol) Blueberries, grapes, peanuts, red wine

• Zoochemicals: Animal-derived

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Dietary Supplements

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Energy
• How we define energy:
̶ 1 “calorie”
• Amount of heat energy needed to raise the
temperature of 1 g of water 1°C.
̶ Often referred to as kilocalorie (kcal)
= 1000 x calories = 1 x Calories

• Physiological fuel values:

̶ Carbohydrates  4 kcal/g
̶ Fats  9 kcal/g
̶ Proteins  4 kcal/g
̶ Alcohol  7 kcal/g (Empty calories)

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Nutrition Facts for One Slice of Honey Wheat Bread

Jump to long description

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Uses of the Energy-Producing Nutrients

• Why do we need energy?
̶ Build new compounds
̶ Perform muscular movements
̶ Promote nerve transmission (20~25% of total)
̶ Maintain ion balance within cells

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What Influences Our Food Choices?

A mix of our need to satisfy hunger and social and
psychological needs.
• Hunger = Physical need for food.
• Appetite = Psychological desire to eat.

“So what did you have for lunch today?”

https://chimein.cla.umn.edu/course/view/2941

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What Influences Our Food Choices?

Appetite and food choice depend on many factors:

Jump to long description

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Nutritional Health Status

1. Desirable: (Optimal) health status
2. Malnutrition:
• Undernutrition
• Subclinical: Early stage of nutrient deficiency
• Clinical deficiency: e.g., Disease
• Overnutrition
• Toxicities (Nutrient)
• Excess energy intake (Calories)
: Most common type in industrialized nations ~ Obesity

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Health Objectives for the U.S. for the Year 2020

Healthy People 2020
• Report that provides science-based, 10-year national goals
for improving the health of all Americans
• Main objective: help all people attain high-quality, longer
lives free of disease, disability, injury, and premature death
• Healthypeople.gov

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Sample of Nutrition-Related Objectives from Healthy

People 2020
• Increase the proportion of adults who are at a healthy weight
• Reduce the proportion of children, adolescents, and adults who are obese
• Reduce household food insecurity and in doing so reduce hunger
• Increase the contribution of fruits and vegetables to the diets of the
population aged 2 years and older
• Increase the contribution of whole grains to the diets of the population aged
2 years and older
• Reduce consumption of calories from solid fats and added sugars
• Reduce consumption of sodium in the population aged 2 years and older
• Increase consumption of calcium in the population aged 2 years and older
• Reduce iron deficiency among young children, females of childbearing age,
and pregnant women
…

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So why is our nutritional health status

important?
Leading Causes of Death in the U.S.

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©McGraw-Hill Education. Source: From Centers for Disease Control and Prevention, National vital Statistics Report, Canadian Statistics are quite similar.
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Assessing Nutritional Status

• A nutritional assessment can help A
determine how nutritionally fit you are.
B

• A nutritional assessment should include: C

̶ Anthropometric: Physical
̶ Biochemical: Nutrient & metabolite
D
̶ Clinical: Physical evidence of poor health
̶ Dietary: Foods consumed
E
̶ Environmental: Socioeconomic status
̶ Family history and self history: Genetics

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Genetics and Nutrition

• Our genes, as well as our lifestyle and diet, affect
our health.
̶ DNA directs individual’s use of nutrients.

• Genetic mutations influence

risk for some diseases. Nutrient Gene
̶ Genetic testing is
becoming more common.
̶ Gene therapy may be Health
possible.

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Your Genetic Profile

So, what is your family (genetic) medical history?
• Assess your risk by creating a family tree of illnesses
and deaths
̶ What did your elder relatives die from?
̶ What can you do to minimize the risk for the same
disease?
• Decrease risk factors (hereditary characteristic or
lifestyle behavior that increases risk of a specific
disease)

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Example of Family Tree

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To be Continued…
• Complete the LearnSmart Interactive Study, Ch. 1
(1.5-1.6) by 3:59 PM of 1/30. This is an assignment
with points.

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Appendix of Image
Long Descriptions

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Leading Causes of Death in the U.S. - Appendix

The major health problems in North America are largely caused

by a poor diet, excessive energy intake, and not enough physical
activity.

Jump to the image

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Dietary and Chemical Views of Carbohydrates -

Appendix
Simple carbohydrates
Sugars are a readily usable form of carbohydrate, which include
glucose, fructose, and galactose.
Complex carbohydrates
Starch is the storage form of carbohydrate in foods.
Fiber is the indigestible carbohydrate that forms the structure of
plant cell walls.
Starch and fiber differ in the way the glucose molecules are
linked together.

Jump to the image

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Dietary and Chemical Views of Lipids - Appendix

Dietary lipids include oil and butter.

Triglycerides are composed of 3 fatty acids attached to a glycerol
molecule.

Jump to the image

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Nutrition Facts for One Slice of Honey Wheat Bread -

Appendix
Based on carbohydrate, fat, and protein content, a serving of
honey wheat bread contains 81 kcal ([15 × 4] [1 × 9] [3 × 4] =
81). The label lists 80 because Nutrition Facts labels round values.

Jump to the image

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Food Choices Affected by Many Factors - Appendix

Social needs; social network of family and friends; food customs

and culture; food cost; education, occupation, and income;
routines and habits; lifestyle and beliefs; heath and nutrition
concerns, knowledge, and beliefs; food marketing; food
availability; food flavor, texture, and appearance preferences;
psychological needs

Jump to the image

©McGraw-Hill Education.