Module 1

• KIN275 Introduction to Nutrition Module 1 'Tools of the Trade' presented by Julia Totosy de Zepetnek, PhD
• Parts of 'Tools of the Trade'

  • Part 1: Nutrition and Health
  • Part 2: Nutrients
  • Part 3: Dietary Standards
  • Part 4: Health Promotion

  
• Turn to your neighbor

  1. Tell them one thing you would recommend as part of a 'healthy diet' and why

  2. Discuss how eating habits have changed over the past 50 years
• • What were some of the recommendations you heard?
  • In your opinion, what have been the most significant dietary changes over the past 50 years?
• Nutrition


  • The science of the actions of foods, nutrients and other substances within the body (including ingestion, digestion, absorption, transport, metabolism, and excretion)
  • The social, economic, cultural, and physiological implications of food and eating

  
• Nutrition is a science that studies the interactions between living organisms and the food they consume

  
• In your lifetime you will spend about 6 years eating – about 70,000 meals & 54 tons of food
• Factors that influence Food Choices

  Habit, education, religion
• Consider life long habits and preferences, food patterns and behaviours over time, issues related to availability, acceptability, accessibility, adequacy over time
• Health


  • A state of complete physical, mental, and social well-being and not merely the absence of disease
  • The extension to all peoples of the benefits of medical, psychological, and related knowledge is essential to the fullest attainment of health
  • Governments have a responsibility for the health of their peoples which can be fulfilled only by the provision of adequate health and social measures
• Canadian Public Health Association lists 14 key determinants of health


  • Income and income distribution
  • Education
  • Unemployment and job security
  • Employment and working conditions
  • Early childhood development
  • Food insecurity
  • Housing
  • Social exclusion
  • Social safety net and network
  • Health services
  • Indigenous status
  • Gender / Sex
  • Race
  • Disability
• The FUTURE OF NUTRITION includes growing interest in nutrition among public, nutrients are used by the body to function properly and maintain health, need for professionals who can communicate well with others, opportunities for research, food science, food product development, population health and food systems, the relationship between diet and disease, nutritional genomics – how nutrients affect activities of genes, and how genes affect activities of nutrients

  
• Caveat: What we know about nutrition is always changing

  
• 6 Classes of Nutrients

  • Proteins
  • Fats
  • Carbohydrates
  • Water
  • Vitamins
  • Minerals

  
• There are approximately 50 essential nutrients
• Macronutrients


  Provide energy, help build & maintain body tissues, help regulate body functions
• Micronutrients


  Do not provide energy but are necessary for proper functioning
• The human body is made of compounds similar to those in foods: mostly water (60%), some fat (~13-21% young men; 23-31% young women), rest is protein, carbohydrate and the major minerals of the bones, small contribution from vitamins and other minerals
• 3 General Functions of Nutrients

  • Source of Energy
  • Raw Materials
  • Regulate Metabolic Processes

  
• Food energy


  Measured in kilocalories (kcal), the amount of heat it takes to raise the temperature of 1 litre of water by 1 degree Celsius
• Only macronutrients provide energy to the body
• Macronutrients


  • Carbohydrate
  • Fat
  • Protein
  • Water
• Micronutrients


  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Biotin
  • Vitamin C
  • Carotenoids
  • Choline
  • Vitamin D
  • Folate
  • Vitamin K
  • Niacin
  • Pantothenic acid
  • Riboflavin
  • Thiamin
  • Calcium
  • Chromium
  • Copper
  • Fluoride
  • Iodine
  • Iron
  • Magnesium
  • Manganese
  • Molybdenum
  • Phosphorus
  • Potassium
  • Selenium
  • Sodium and Chloride
  • Sulfate
• Macronutrients provide energy, micronutrients do not provide energy
• Atwater values


  The physiological fuel values - the maximum amount of energy that can be released to the body by the oxidation of a specific food component
• Equal masses (grams) of nutrients do NOT yield equal amounts of Food Energy (kcal)
• Water is a macronutrient but does not provide kcals
• Micronutrients provide no energy for the body but are necessary for proper functioning
• Working together, macro and micronutrients help the body to stay healthy
• Metabolic reactions in the body help to release energy contained in carbohydrates, lipids, and proteins
• If more energy is consumed than is needed, overtime body mass will increase (positive energy balance)
• Most of the weight of the body is due to water, fat, and protein
• Nutrients help to form and maintain the shape and structure of the body

  
• Proteins form ligaments and tendons that hold bones together and attach muscles to bone
• At the cellular level, lipids and proteins make up the membranes that surround cells
• Vitamins and Minerals play key roles in metabolic processes (i.e., help maintain homeostasis)
• If you are missing a nutrient, you will have problems with your metabolism
• Lipids


  Make up the membranes that surround cells
• 3 General Functions of Nutrients

  • Source of Energy
  • Raw Materials
  • Regulate Metabolic Processes

  
• Metabolic Processes


  Chemical reactions inside living organisms (e.g., our bodies); act on the components of food to yield energy