NUTR2003 Lecture Notes - Lecture 2: Dietary Fiber, Maltose, Edema
NUTR2003 LECTURE TWO
Nutrition: the study of foods, their nutrients and other chemical constituents and the effects of food
constituents on health
• Population-wide perspective/health relationship
• Settings
• Strategies
• Approaches
9 PRINCIPLES:
1. Food security: safe and nutritious food at all times and for all people.
~5% insecure (higher among females and youth)
2. Food= energy, nutrients and other substances for growth and health.
3. Food-related health problems originate within cells.
4. Inadequate and excessive levels are problematic
5. Humans have adaptive mechanisms for managing fluctutations
6. Malnutrition= poor diets, disease states, genetic factors etc
7. Some groups at higher risk
8. Poor nutrition can influence NCD development
9. Key characteristics healthy diet = adequacy and balance
ECOLOGICAL FRAMEWORK
Macro-level environment (sectors)
Physical environment (settings)
Social environment (networks)
Individual (personal)
INFLUENCES
• Socio-economic, cultural and environmental factors
• Social and community networks
• Individual lifestyle factors
All = inequalities and differences in food supply and consumption
i.e. security: sustainability, safety, climate, quality
poverty: deprivation, affordability, availability, accessibility
MALNUTRITION: COMPLEX CAUSES
• Access to affordable, nutritious food
• Lack of good care
• Access to health, sanitation, clean water
Rooted in politics, culture, poverty, disempowerment of women etc
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SUSTAINABLE DEVELOPMENT GOALS OF RELEVANCE
• No poverty
• No hunger
• Good health and wellbeing
• Clean water and sanitation
UN DECADE OF NUTRITIOUS 2016-2025
• Clear goals to reduce global burden
Double burden of malnutrition = under nutrition + overweight/obesity
BODY COMPOSITION
~20-30% fat young women
~60% H20
~12-20% fat young men
Remainder = carbohydrate, protein, vitamins, minerals etc.
kJ/g
Kcal/g
Carbohydrate
17
4
Protein
17
4
Fat
37
9
Alcohol
29
7
INFLUENCES OF "ENERGY IN"
1. Physiological
2. Sensory
3. Cognitive
4. Post-ingestive
5. Post-absorptive
Protein = most satiating nutrient
High fat + sugar = appetite stimulating
INFLUENCES OF "ENERGY OUT"
• 30-50% physical activities
• 50-65% basal metabolism
• 10% thermic
• Adaptive thermogenesis
6 CATEGORIES OF NUTRIENTS
Macro (x3)
• Carbohydrates (sugars)
• Protein (Amino acids)
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