NUTR1023 Lecture Notes - Lecture 1: Mark Bittman, Snack, Glycemic Load
NUTR1023 Health and Fitness Through Diet and Exercise
Summer Semester 2017
Module 1 - Food and Health
Objectives
At the end of this module students will be able to do the following:
• Broadly describe the relationship between food consumption and health.
• Describe different ways of studying the effect of nutrients, foods and dietary
patterns on health.
• Describe how scientific evidence is used to determine the effect of nutrients, foods
and dietary patterns on health at an individual and population level.
• Provide some examples of specific nutrients, foods and diet patterns that have a
positive or negative influence on health.
• Describe the individual, social, cultural and environmental factors that influence your
own food choices.
• Describe how different stakeholders can influence the foods and diet patterns of
communities and populations.
Study Tasks
1. Watch the ideo Understanding Food and Health and then read chapter 1 of the
Tapsell textbook before completing the following activities:
• List the disciplines from which we acquire nutrition knowledge.
Biochemistry, physiology, food science, epidemiology, sociology, anthropology
and economics
• Describe how food consumption influences our health.
Nutrient level: food component essential for life and growth. For example, folic
acid can reduce neural tube defects in pregnancy. However, the study of single
nutrients on their own can be problematic because we do not consume nutrients
in isolation (can arise to disagreements – eg. saturated fat intake).
Food level: organic materials that contain essential nutrients such as carbs, fats,
proteins, vitamins and minerals, which is ingested by an organism to produce
energy, stimulate growth and maintain life. Eating different types of food have
varying risks on many types of diseases.
Dietary Patterns: quantities, proportion, variety or combination of different foods
and beverages in diets and the frequency with which they are consumed. These
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patterns are useful for study as they osider food syergy – combinations of
foods are better than specific foods on their own with regards to overall health.
• What is the best type of study for determining a cause and effect relationship
between food and a health outcome?
Types: mechanistic (specific impact of food component on physiological function),
observational studies (relationship between dietary practices and health
outcomes), randomised control trials.
Randomised Control Trials are the best type of study as many variables and
potential influences on health outcomes can be controlled to focus on the one
specific area of interest – eg. weightloss and breakfast consumption, where
thigs like otiatio are otrolled.
• Describe some of the benefits and limitations of observational studies in
nutrition.
Benefits: ??
Limitation: consider evidence from randomised control trials much more strongly
as observational studies do’t allo for the otrol of other ariales.
• Describe what is meant by food synergy and explain how this might influence
how food and nutrition is studied in the future.
There has been a shift from nutrient deficiency focus and a move to an emphasis
on chronic disease prevention. In the future, this may lead to a focus on
sustainability and food security as food populations increase.
2. Watch the ideo Which Nutrients, Foods and Diet Patterns are best for our Health
and then read the article by Katz and Mellor (2014) before completing the following
activities:
• Describe the defining characteristics of low carbohydrate, low fat, low
glycaemic, Mediterranean, balanced, paleolithic and vegan dietary patterns.
Low carb: The particular focus is on the restriction of total carbohydrate intake
from all sources below some threshold, reasonably set at the lower limit of the
recommended range established by the Institute of Medicine, or 45% of daily
calories.
Low fat: The particular focus is on the restriction of total fat intake from all
sources below some threshold, reasonably set at the lower limit of the
recommended range established by the Institute of Medicine, or 20% of daily
calories. Vegetarian diets are mostly plant based but typically include dairy and
eggs and may selectively include other animal products, such as fish and other
seafood.
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Document Summary
Nutr1023 health and fitness through diet and exercise. Study tasks: watch the (cid:448)ideo (cid:858)understanding food and health(cid:859) and then read chapter 1 of the. Tapsell textbook before completing the following activities: list the disciplines from which we acquire nutrition knowledge. Biochemistry, physiology, food science, epidemiology, sociology, anthropology and economics: describe how food consumption influences our health. Nutrient level: food component essential for life and growth. For example, folic acid can reduce neural tube defects in pregnancy. However, the study of single nutrients on their own can be problematic because we do not consume nutrients in isolation (can arise to disagreements eg. saturated fat intake). Food level: organic materials that contain essential nutrients such as carbs, fats, proteins, vitamins and minerals, which is ingested by an organism to produce energy, stimulate growth and maintain life. Eating different types of food have varying risks on many types of diseases.
