NSD 342 Lecture 1: Nutrition in the life span

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Syracuse University
Nutrition Science & Dietetics
NSD 342

Nutrition in the life span NSD 342 1-18-2017 -Nutrition the study of foods their nutrients and other chemical constituents and the effects of food constitutes on health. -Food security access to nutritious food food insecurity limited access to food that is adequate safe and nutritious (~13% of households) Calories unit of energy supplied by food Nutrient chemical substance in food used for growth Essential nutrients can’t be produced ie vitamins minerals amino acids water Nonessential nutrients can be produced by the body ie cholesterol certain amino acids Dietary reference intakes nutrient requirement standard for healthy people RDA daily requirements for most all healthy population (97%) Adequate intake require more research preliminary RDAs Estimated average requirement 50% healthy people Upper limit < leads to health problems Simple sugars Monosaccharides Disaccharides Complex carbs Starch Glycogen Fiber Insoluble Soluble Carbs 45-65% of calories ADMR Added sugars <25% new <10 21-35 g fiber /day for females 30-38 g fiber /day Males Glycemic index measures of extent to which blood glucose is raised by 50 g CHO containing food compared to 50 gm glucose Nutrition Guidance 1-23-17 Enrichment and fortification Replaced nutrients lost in refining of grains bread cornmeal cakes flour Fortification the addition of one or more nutrients to foods vitamins A and D in Milk Functional food is modified to make them healthier ie egg beaters lactose free milk Prebiotics support the growth of good bacteria Probiotics beneficial bacteria added to foods Healthy individuals require the same nutrients throughout life Half of Americans have a preventable chronic disease A third of children and half of adults are overweight • Cancer • Type 2 diabetes • Bone disease • Cardiovascular disease Follow a healthy eating pattern Focus on variety nutrient density and amount Limit calories from added sugars and saturated fats and reduce sodium intake Nutrition Assessment Anthropometric assessment (body measurement) Biochemical data medical test and procedures lab, metabolic rate Nutrition focus findings (physical appearance fat and muscle wasting clinical signs of deficiency Client history personal history health family history social history Food nutrition related history 24 hour recall diet history FFQ Anthropometrics Height weight BMI Adult Nutrition 1-30-17 Early adulthood – 20-39 - Growth is complete - Primary task include career and personal development - Nutritional habits become an investment Middle Age 40- 64 - Reached peak of career - Juggling busy schedules - Slow shift in physiology - Chronic disease become more prevalent Old 64> Physiological changes of Adult hood Maximum height bone density and strength Peak efficiency and functioning occurs by 30 catabolic rate begins to exceed replacement rate Diets the promote disease - Carcinogenic
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