Because learning changes everything.

Unit 1
Lecture Outline
NUTRITION ESSENTIALS
A Personal Approach
Wendy J. Schiff
 Unit 1

Food Is More than Something to Eat

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 Module 1.1

Why Learn About Nutrition?

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 1.1 Learning Outcomes

After reading Module 1.1, you should be able to

• Define all of the key terms in this module.
• Identify the leading causes of death in the United States
and lifestyle factors that contribute to the risk of these
diseases.
• Discuss various factors that can influence a person’s food
selections.

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 Why should you care about your diet?

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 Lifestyle

Lifestyle is a person’s way of living that includes diet,

physical activity habits, use of drugs , smoking, and alcohol,
and other typical patterns of health-related behavior.

Your lifestyle may increase or reduce your chances of

developing a chronic disease or delay its occurrence for
years, even decades.

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 Chronic Disease

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 Are any of these diseases in your family history?

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 Death due to preventable causes, United States, 2017

Sources: Renata, M. et al. 2017

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 Why Learn About Nutrition?

Unfortunately, you weren’t born with the ability to select a diet

with the proper mix of nutrients.

To eat well, you need to learn about nutrition and the effects

that your food selections can have on your health.

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 Final goal of Nutrition and wellness

 Help you evaluate your diet and decide if it needs to be

changed.

 You may be able to increase your chances of living a long

and healthy life by consuming more fruits, vegetables,
unsalted nuts, fat-free or low-fat dairy products,
seafood, dried beans and peas, and whole-grain
cereals, as well as exercising regularly.

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 Thinking and discussing

1. What influences your food selections? Have you ever

thought about why you eat certain foods and not others?
Do you consider the nutritional contents of foods before
you choose to eat them?

2. Please identify foods that have cultural, social, or

religious significance to you. You should explain why
these foods are personally significant.

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 Factors That Influence Food Choices

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 Module 1.2

Nutrition Basics

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 1.2 Learning Outcomes 1

After reading Module 1.2, you should be able to

• Define all of the key terms in this module.
• List the six classes of nutrients, and identify a major role of
each class of nutrient in the body.
• Calculate the caloric value of a serving of food based on
its macronutrient (and alcohol) contents.

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 1.2a Nutrients and Their Major Functions 1

Nutrient Classification

• Carbohydrates
• Fats/lipids
• Proteins
• Vitamins
• Minerals
• Water

Access the text alternative for slide images.

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 1.2a Nutrients and Their Major Functions 2

Nutrient Major Functions

Carbohydrates Source of energy (most forms)
Lipids/fat Source of energy (fats), cellular
development, physical growth and
development, regulation of body
processes, absorption of fat-
soluble vitamins

Proteins Production of structural and

functional components; cellular
development, growth, and
maintenance; regulation of body
processes; immune function; fluid
balance; source of energy

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 1.2a Nutrients and Their Major Functions 3

Nutrient Main Functions

Vitamins Regulation of body processes, maintenance of immune

function, production and maintenance of tissues,
protection against agents that can damage cellular
components

Minerals Regulation of body processes, including fluid balance;

formation of certain chemical messengers; structural
and functional components of various substances and
tissues; necessary for physical growth, maintenance,
and development

Water Maintenance of fluid balance, regulation of body

temperature, elimination of wastes, transportation of
substances, participant in many chemical reactions

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 ENERGY

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 1.2b Food Energy

Cell
• Smallest
functional
unit in a living
organism

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 1.2b Food Energy

Energy Suppliers
• Fats
• Carbohydrates
• Protein
• Alcohol

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 Macronutrients and Micronutrients

Carbohydrates, fats, and proteins are sometimes called 

macronutrients because the body needs relatively large
amounts of these nutrients daily.

Vitamins and minerals are micronutrients because the body

needs very small amounts of them to function properly. 

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 1.2b Food Energy

Calorie/Kilocalories (kcal)

• Unit describing energy content of food

•  One kcal is the amount of heat needed to raise the
temperature of one  kilogram  of water by one degree 
Celsius (or one kelvin).

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 1.2c Macronutrients and Micronutrients

Food energy

• Carbohydrates: 4 kcal/g
• Protein: 4 kcal/g
• Fat: 9 kcal/g
• Alcohol: 7 kcal/g

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 What is a calorie?

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 1.2c Macronutrients and Micronutrients 4

Calculate the number of kcal in a serving of food that

contains:
• 30 g of carbohydrate, 10 g of fat, and 5 g protein

 Carbohydrates: 4 kcal/g
 Protein: 4 kcal/g
 Fat: 9 kcal/g
 Alcohol: 7 kcal/g

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 1.2c Macronutrients and Micronutrients 4

Calculate the number of kcal in a serving of food that

contains:
• 30 g of carbohydrate, 10 g of fat, and 5 g protein
• 30 g carbohydrate × 4 kcal/g = 120 kcal
• 10 g fat × 9 kcal/g = 90 kcal
• 5 g protein × 4 kcal/g = 20 kcal

120 kcal + 90 kcal + 20 kcal = 230 kcal

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 Practice

Calculate the number of calories in a serving of food that

contains 25 g carbohydrate, 10 g protein, 9 g fat, 50 ml
water, 0.2 mg iron, and 4 mg vitamin E.

Your answer:

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 Practice

Calculate the number of calories in a serving of food that

contains 25 g carbohydrate, 10 g protein, 9 g fat, 50 ml
water, 0.2 mg iron, and 4 mg vitamin E.

Your answer:
• 25 g carbohydrate × 4 kcal/g = 100 kcal
• 10 g protein × 4 kcal/g = 40 kcal
• 9 g fat × 9 kcal/g = 81 kcal
100+40+81=221 kcal

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 Summary

 Every cell in your body

uses energy to carry out
its various activities.

 Foods and beverages that

contain fat, carbohydrate,
protein, and or/alcohol
supply energy for your
body.

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