NUTR 2105 Lecture Notes - Lecture 1: Frozen Vegetables, Coconut Oil, Nutritional Genomics
1 May 2018
School
Department
Course
Professor
What drives our food choices?
Taste and enjoyment
Taste is the most important factor in food selection
§
Preferences for sweet, high fat and textures develop early in life
§
○
Culture and environment
Environmental factors affect the type and amount of food eaten
Where you live (living environment) affects availability &
accessibility
□
Food environment
Size and shape of plates and glassware (impacts
serving size)
®
Packaging of foods
®
Lighting (restaurants are darker at night so
customers will eat more)
®
□
§
○
Social life and trends
Eating w/ others creates social bonds and influences food
choices and amount eaten
Group size
Eat more when eating w/ others
Meal sizes increases by over 40%
◊
More food is consumed the bigger the group
◊
®
□
Activities
Food intake increases during an activity
®
□
Popular trends affect food choices
Frozen vegetables in 1950s
®
Prewashed, peeled, sliced, or diced fresh vegetables
today
®
"organic foods"
®
□
§
○
Nutrition knowledge
Perception of foods as healthy or unhealthy
Ex. Avoid high sodium to reduce blood pressure
□
§
Current state of health affects food choices
Avoid certain foods for weight loss/ gain
□
§
○
Advertising
Influences food selection, especially children and adolescents
§
Don't see ads for fruits and vegetables but instead cereal, fast
food, gum, carbonated drinks
§
○
Time, convenience, and cost
Factors for those w/ busy schedules
Average time preparing a meal□
Supermarkets provide prepared foods and partially
prepared foods
□
Eat out more than they did a few decades ago □
§
Cost
Fast food may seem cheaper but in the long run gonna pay
for it (w/ your health)
□
Buy nutritious foods when offered at lower prices□
§
○
Habits and emotions
Daily routine and habits affect when and what you eat
§
Emotions can sometimes drive food choices
§
○
-
Nutrition: science that studies nutrients and compounds in food and how
they affect body functions and overall health
6 categories of nutrients
Organic
Carbs□
Fats (lipids)□
Protein□
Vitamins□
§
Inorganic
§
Minerals
§
Water
§
○
Essential nutrients: must be consumed from food
○
Nonessential nutrients: body can create these on your own
○
Conditionally essential nutrients: bc have some kind of bodily disorder
so cannot create these nutrients & need to consume these nutrients
○
Energy: ATP is released when bonds are broken
Energy-yielding
Carbs□
Fats□
Proteins□
§
Non-nutrient source of energy
Alcohol □
§
Calculating energy in foods:
Carb= 4kcal/g □
Protein= 4kcal/g□
Fat= 9kcal/g□
Alcohol= 7kcal/g□
How many kcals? G*kcal for that nutrient+…
Pay attention to question
®
May think missing info but normally have to solve for
that value (an equation in and eq)
®
□
§
○
Kilocalorie (C instead of c) same as normal calorie we see on labels and
stuff
○
Macronutrients
Nutrients body needs in large amounts
§
Carbs, fats, protein and water
§
○
Micronutrients
Essential nutrients the body needs in smaller amounts
§
Vitamins and minerals
§
○
Carbs are primary energy source
Function: supply glucose, primary energy source for blood cells
and brain cells
§
○
Fats are essential
3 kinds:
Triglyceride□
Sterols□
Phospholipids□
§
Function: energy to cells and structure component of cell
membranes
§
○
Proteins are building blocks for tissue synthesis (amino acids)
C,H,O,N (sometimes sulfur)
§
Function:
Primary source of tissue in muscle, bones, and skin□
Participate as neurotransmitters□
Role in immune sys□
Act as enzymes□
Energy source, but not primary energy source□
§
○
-
Foundation of a well-balanced diet
Recommendations: variety of whole foods
Whole grains
§
Fruits and vegetables
§
Lean meats
§
Low-fat dairy
§
○
Other beneficial dietary compounds
Functional foods: foods that provide additional health benefits
beyond the basic nutrient value
Phytochemicals (only in plants like what's responsible for
their pigmentation)
□
zoochemicals (in animals)□
§
Fiber
§
○
-
Chronic disease from genetic makeup, our environment, and our diet
Some genes make you susceptible to diseases, whereas other gene
variants enhance our ability to resist chronic disease
○
Nutritional genomics studies the relationship b/w gene expression
(genes being turned on/off), nutrition, and health
○
-
How asses nutritional status
Healthy
○
Malnourished
Under-or overnourished
§
○
Collecting anthropometric data: measures body size or body
composition
Common anthropometric measures
Height□
Weight□
BMI waist-to-hip ratio□
Waist circumference□
Growth chart□
Body composition□
§
○
Collecting biochemical data
Lab tests by measuring nutrient levels in body fluids, including
blood and urine
§
Might measure
How fast a nutrient is excreted through urine□
Metabolic by-products of various nutrients in urine□
§
○
Questionnaires and interviews
FFQs (food frequency questionnaires)
§
Dietary interviews
Food record□
24-hour recall (of what ate)□
§
○
Surveys
Federal agencies to asses health and nutritional status of
Americans
NHANES (National Health and Nutrition Examination
Survey)
□
Framingham Heart Study
Collection of data on 2 generations and over 10,000
people to est. recommendations for cardiovascular
disease
®
□
§
○
-
How asses if nutrition research is credible?
Diet trends and popular wisdom change frequently (ex. Rumor that
coconut oil is a cure all but is actually like butter and should be used/
consumed in moderation)
○
Basic scientific knowledge about nutrition is more consistent
Multiple sources with generally same findings
§
○
Hypothesis□
"A Rough Guide to spotting bad science" that will be on website
§
Research studies and experiments confirm hypothesis
Experimental group□
Control group□
Double-blind placebo-controlled study is the gold study□
Sample size must be adequate to support results□
§
Scientific method
○
-
NUTR 2105 Chapt. 1
Wednesday, January 10, 2018
2:00 PM
What drives our food choices?
Taste and enjoyment
Taste is the most important factor in food selection
§
Preferences for sweet, high fat and textures develop early in life
§
○
Culture and environment
Environmental factors affect the type and amount of food eaten
Where you live (living environment) affects availability &
accessibility
□
Food environment
Size and shape of plates and glassware (impacts
serving size)
®
Packaging of foods
®
Lighting (restaurants are darker at night so
customers will eat more)
®
□
§
○
Social life and trends
Eating w/ others creates social bonds and influences food
choices and amount eaten
Group size
Eat more when eating w/ others
Meal sizes increases by over 40%
◊
More food is consumed the bigger the group
◊
®
□
Activities
Food intake increases during an activity
®
□
Popular trends affect food choices
Frozen vegetables in 1950s
®
Prewashed, peeled, sliced, or diced fresh vegetables
today
®
"organic foods"
®
□
§
○
Nutrition knowledge
Perception of foods as healthy or unhealthy
Ex. Avoid high sodium to reduce blood pressure□
§
Current state of health affects food choices
Avoid certain foods for weight loss/ gain□
§
○
Advertising
Influences food selection, especially children and adolescents
§
Don't see ads for fruits and vegetables but instead cereal, fast
food, gum, carbonated drinks
§
○
Time, convenience, and cost
Factors for those w/ busy schedules
Average time preparing a meal
□
Supermarkets provide prepared foods and partially
prepared foods
□
Eat out more than they did a few decades ago
□
§
Cost
Fast food may seem cheaper but in the long run gonna pay
for it (w/ your health)
□
Buy nutritious foods when offered at lower prices
□
§
○
Habits and emotions
Daily routine and habits affect when and what you eat
§
Emotions can sometimes drive food choices
§
○
-
Nutrition: science that studies nutrients and compounds in food and how
they affect body functions and overall health
6 categories of nutrients
Organic
Carbs
□
Fats (lipids)
□
Protein
□
Vitamins
□
§
Inorganic
§
Minerals
§
Water
§
○
Essential nutrients: must be consumed from food
○
Nonessential nutrients: body can create these on your own
○
Conditionally essential nutrients: bc have some kind of bodily disorder
so cannot create these nutrients & need to consume these nutrients
○
Energy: ATP is released when bonds are broken
Energy-yielding
Carbs
□
Fats
□
Proteins
□
§
Non-nutrient source of energy
Alcohol
□
§
Calculating energy in foods:
Carb= 4kcal/g □
Protein= 4kcal/g□
Fat= 9kcal/g□
Alcohol= 7kcal/g□
How many kcals? G*kcal for that nutrient+…
Pay attention to question
®
May think missing info but normally have to solve for
that value (an equation in and eq)
®
□
§
○
Kilocalorie (C instead of c) same as normal calorie we see on labels and
stuff
○
Macronutrients
Nutrients body needs in large amounts
§
Carbs, fats, protein and water
§
○
Micronutrients
Essential nutrients the body needs in smaller amounts
§
Vitamins and minerals
§
○
Carbs are primary energy source
Function: supply glucose, primary energy source for blood cells
and brain cells
§
○
Fats are essential
3 kinds:
Triglyceride□
Sterols□
Phospholipids□
§
Function: energy to cells and structure component of cell
membranes
§
○
Proteins are building blocks for tissue synthesis (amino acids)
C,H,O,N (sometimes sulfur)
§
Function:
Primary source of tissue in muscle, bones, and skin□
Participate as neurotransmitters□
Role in immune sys□
Act as enzymes□
Energy source, but not primary energy source□
§
○
-
Foundation of a well-balanced diet
Recommendations: variety of whole foods
Whole grains
§
Fruits and vegetables
§
Lean meats
§
Low-fat dairy
§
○
Other beneficial dietary compounds
Functional foods: foods that provide additional health benefits
beyond the basic nutrient value
Phytochemicals (only in plants like what's responsible for
their pigmentation)
□
zoochemicals (in animals)□
§
Fiber
§
○
-
Chronic disease from genetic makeup, our environment, and our diet
Some genes make you susceptible to diseases, whereas other gene
variants enhance our ability to resist chronic disease
○
Nutritional genomics studies the relationship b/w gene expression
(genes being turned on/off), nutrition, and health
○
-
How asses nutritional status
Healthy
○
Malnourished
Under-or overnourished
§
○
Collecting anthropometric data: measures body size or body
composition
Common anthropometric measures
Height□
Weight□
BMI waist-to-hip ratio□
Waist circumference□
Growth chart□
Body composition□
§
○
Collecting biochemical data
Lab tests by measuring nutrient levels in body fluids, including
blood and urine
§
Might measure
How fast a nutrient is excreted through urine□
Metabolic by-products of various nutrients in urine□
§
○
Questionnaires and interviews
FFQs (food frequency questionnaires)
§
Dietary interviews
Food record□
24-hour recall (of what ate)□
§
○
Surveys
Federal agencies to asses health and nutritional status of
Americans
NHANES (National Health and Nutrition Examination
Survey)
□
Framingham Heart Study
Collection of data on 2 generations and over 10,000
people to est. recommendations for cardiovascular
disease
®
□
§
○
-
How asses if nutrition research is credible?
Diet trends and popular wisdom change frequently (ex. Rumor that
coconut oil is a cure all but is actually like butter and should be used/
consumed in moderation)
○
Basic scientific knowledge about nutrition is more consistent
Multiple sources with generally same findings
§
○
Hypothesis□
"A Rough Guide to spotting bad science" that will be on website
§
Research studies and experiments confirm hypothesis
Experimental group□
Control group□
Double-blind placebo-controlled study is the gold study□
Sample size must be adequate to support results□
§
Scientific method
○
-
NUTR 2105 Chapt. 1
Wednesday, January 10, 2018 2:00 PM
Document Summary
Taste is the most important factor in food selection. Preferences for sweet, high fat and textures develop early in life. Environmental factors affect the type and amount of food eaten. Where you live (living environment) affects availability & accessibility. Size and shape of plates and glassware (impacts serving size) Lighting (restaurants are darker at night so customers will eat more) Eating w/ others creates social bonds and influences food choices and amount eaten. More food is consumed the bigger the group. Prewashed, peeled, sliced, or diced fresh vegetables today. Don"t see ads for fruits and vegetables but instead cereal, fast food, gum, carbonated drinks. Supermarkets provide prepared foods and partially prepared foods. Eat out more than they did a few decades ago. Fast food may seem cheaper but in the long run gonna pay for it (w/ your health) Buy nutritious foods when offered at lower prices. Daily routine and habits affect when and what you eat.
