FCS 102 Lecture Notes - Lecture 10: Internal Communications, Water Treatment, Etiology
29 May 2018
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Chapter 1 Outline – The Science of Nutrition
Lecture Presentation Outline
I. What Do We Mean by “Nutrition”?
• Nutrition - Science of how living organisms obtain and use food to support all the processes required for
existence
• Disciplines within nutrition study:
o Food production and availability
o Why people choose to eat certain things
o Cultural influences on food intake and nutritional status
o Relationship between diet and heart disease
o How nutrition can influence athletic performance
o Does the composition of our meals influence weight management?
• Nutritional scientists - Scientists who study nutrition who can be found in the following disciplines:
o Immunology, medicine, genetics, biology, physiology, biochemistry, education, psychology, sociology
• Dietitians - Nutrition professionals who help people make dietary changes and food choices to support a
healthy lifestyle.
A. Nutrients Support All We Do
1. Nutrient - Substance in foods used by the body to serve one or more of the following purposes:
a. Provide a source of energy
b. Provide structure
c. Regulate chemical reactions in the body
2. Substances in food provide health benefits
a. Many recently discovered
b. Less well understood than the “traditional” nutrients
B. Foods Contain Nutrients and Nonutrients
1. Not all compounds in foods are nutrients
a. Food labels assist in identifying nutrients and nonnutrients in food
b. For example: artificial color
2. Essential, Nonessential, and Conditionally Essential Nutrients
a. Essential nutrients
1. Must be obtained from the diet
2. Body needs them
3. Body either cannot make them at all or cannot make them in adequate amounts
b. Nonessential nutrients
1. Body can make these in sufficient amounts when they are needed
2. Humans do not need to consume these
c. Most foods contain both essential and nonessential nutrients (example: milk)
d. Conditionally essential nutrients
1. When a normally nonessential nutrient becomes essential
2. Examples:
a. Babies are thought to have at least 4 lipids that must be obtained in the diet whereas older
children and adults have only 2
b. The additional lipid is “conditionally essential” for babies
c. Certain diseases can cause normally nonessential nutrients to become conditionally
essential
3. Macronutrients versus Micronutrients
a. Classified by how much of them we require from diet
b. Macronutrients
1. Water
2. Carbohydrates
3. Proteins
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© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
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4. Lipids (fats)
c. Micronutrients
1. Vitamins
2. Minerals
C. Organic Nutrients Are Different from Organic Foods
1. Organic compounds
a. Molecules that contains carbon-to-carbon bonds or carbon-to-hydrogen bonds
b. Carbohydrates, proteins, lipids, vitamins
2. Inorganic compounds
a. Molecules that do not contain carbon-carbon or carbon-hydrogen bonds
b. Water and minerals
3. “Organic foods”
a. “Certified Organic” on food labels designates that it has been grown and processed according to
USDA national organic standards
b. Grown without using pesticides, herbicides, or synthetic growth promoters
4. Understanding What Is Meant By “Organic Foods”
a. History of organic foods
1. National Organic Standards Board (NOSB) established in 1992 by U.S. government
2. Developed standards for substances to be used in organic production
3. http://www.ams.usda.gov/nop/indexIE.htmAMSv1.0/nop.htm
4. Organic agriculture as defined by NOSB: “...is an ecological production management system
that promotes and enhances biodiversity, biological cycles and soil biological activity...based
on management practices that restore, maintain, and enhance ecological harmony.”
b. Specifications of organic foods according to NOSB
1. Produced, grown, and harvested without:
a. The use of most conventional pesticides
b. Fertilizers made with synthetic ingredients
c. Bioengineering
d. Ionizing radiation
2. Meat, eggs, and dairy products - Must come from livestock raised without growth hormones
and antibiotics
c. What do I look for on the label if I want to buy an organic food?
1. 100% organic cereal = must have 95%-100% certified organic ingredients
2. Organic cereal = must have at least 70% certified organic ingredients
3. Cereal - made with organic grains = organic ingredients can be listed on side panel
d. Are organic foods safer to eat than non-organic foods?
1. USDA makes no claims that organic foods are safer or more nutritious
2. Mixed evidence that organic foods are superior to conventional foods
3. Difference is in the methods of:
a. Growing
b. Handling
c. Processing
4. Controversy whether this agricultural practice assists in:
a. Enhancing environmental integrity
b. Balancing the ecosystem
D. Functional Foods Have Extra Nutrients, Phytochemicals, and/or Zoonutrients
1. Introduction
a. Not essential nutrients
b. May be beneficial to health
2. Phytochemicals: Beneficial Substances from Plant Foods
a. Present in plant foods
b. Can help reduce the risk of developing certain disease
c. Health claims appear on food labels:
1. Phytochemicals in tomatoes and garlic may decrease the risk of cancer
2. Phytochemicals in grapes and wine may reduce the risk of heart disease
3. Zoonutrients: Beneficial Substances from Animal Foods
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Document Summary
Chapter 1 outline the science of nutrition. 2: lipids (fats, micronutrients, vitamins, minerals, organic nutrients are different from organic foods, organic compounds, molecules that contains carbon-to-carbon bonds or carbon-to-hydrogen bonds, carbohydrates, proteins, lipids, vitamins. Inorganic compounds: molecules that do not contain carbon-carbon or carbon-hydrogen bonds, water and minerals, organic foods , certified organic on food labels designates that it has been grown and processed according to. % kcal from carbohydrates: (396/496) 1000 = 80% % kcal from protein: (64/496) 100 = 13% % kcal from lipid: (36/496) 100 = 7% 6: life expectancy, the average number of years of life remaining to a person at a particular age. Indicator of societal health: longevity, life expectancy of a person at birth, graying of america - increasing longevity also increases risk of chronic diseases, diseases are either infectious or noninfectious. 1. 7: disease - abnormal condition of the body or mind that causes discomfort, dysfunction, or distress.
