The science of nutrition 4th edition thompson manore vaughan chapter 01

Chapter 1 Lecture

Chapter 1:
The Science of
Nutrition: Linking
Food, Function,
and Health

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What Is Nutrition?
• Food is the plants and animals we eat
• Nutrition is the science that studies food:
• How food nourishes our bodies
• How food influences our health
• Includes identifying how we consume, digest,
metabolize, and store nutrients
• Includes studying our eating patterns and
making recommendations
• Addresses food safety, food production, and
global food policy
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How Did Nutrition Evolve?
• Mid-1700s researchers observed an association
between diet and illness
• In the 1800s, carbohydrates, lipids, proteins, and
some minerals were identified
• In the early 20th century, nutrition research

focused on identifying deficiency diseases
• By WWII, nutrition research supported wellness
and treating chronic diseases
• Nutrigenomics is the study that links our genes,
environment, and diet to tailor nutrition to our
genetic makeup
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How Does Nutrition Contribute to Health?
• Proper nutrition supports wellness
• Wellness is more than the absence of disease
• Includes physical, emotional, social,
occupational, and spiritual health
• Is a multidimensional, lifelong process
• Two key components of wellness:
1. Nutrition
2. Physical activity

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© 2017 Pearson Education, Inc.


Why Is Nutrition Important?
• Can prevent some diseases and reduce risk for
others
• Healthful nutrition and regular physical exercise
can increase feelings of well-being

• A poor diet, inadequate or excessive physical
activity, or a combination of those, can lead to
serious health problems

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© 2017 Pearson Education, Inc.


ABC News Video: Two Meals a Day Could
Help Diabetics Control Blood Sugar

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© 2017 Pearson Education, Inc.


How Does Nutrition Contribute to Health?
• Nutrition is part of the U.S. national health
promotion and disease prevention plan Healthy
People (revised every 10 years)
• Healthy People is developed by experts under
the direction of the U.S. Dept. of Health and
Human Services

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Healthy People 2020
• Four primary goals:
• Help people attain higher quality and longer
lives, free of preventable diseases, disability,
injury and preventative death
• Achieve health equity, eliminate health
disparities, improve health for all
• Create social and physical environments that
promote good health
• Promote quality of life, healthy development,
and healthy behaviors across all life stages
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© 2017 Pearson Education, Inc.


What Are Nutrients?
• Nutrients are chemicals found in food and are
critical for human growth and function, found in
foods
• Organic nutrients contain carbon and
hydrogen, essential components of all living
organisms; they include carbohydrates, lipids,
proteins, vitamins
• Inorganic nutrients are those not containing
carbon and hydrogen; they include minerals

and water

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What Are Nutrients? (cont.)
• Six groups of nutrients found in foods:
• Organic:
•
•
•
•

Carbohydrates
Lipids (fats and oils)
Proteins
Vitamins

• Inorganic:
• Minerals
• Water

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© 2017 Pearson Education, Inc.


What Are Nutrients? (cont.)
• Macronutrients are required in relatively large

amounts to support health
• Provide energy/fuel to our bodies
• Carbohydrates, lipids, and proteins
• Alcohol = not a nutrient
• Does not support regulation of body functions
or the building or repairing of tissues
• Considered to be both a drug and a toxin

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How Is Energy In Food Measured?
• Energy in food is measured in Kilocalories (kcal)
• One kcal is the amount of heat needed to raise
the temperature of 1 kg water by 1 degree
Celcius
• 1 gram carbohydrates provides 4 kcal
• 1 gram protein provides 4 kcal
• 1 gram lipids provides 9 kcal
• 1 gram alcohol provides 7 kcal

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Carbohydrates
• Primary fuel source for the body, especially for
neurologic functioning and physical exercise
• Composed of chains of carbon, hydrogen, and
oxygen
• Found in grains (wheat, rice), vegetables, fruits,

legumes (lentils, beans, peas), seeds, nuts, and
milk products
• Fiber is a type of carbohydrate

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© 2017 Pearson Education, Inc.


Lipids
• A diverse group of substances that are largely
insoluble in water
• Composed of carbon, hydrogen, and oxygen
• Includes triglycerides, phospholipids, and sterols
• Triglycerides are most common lipid in food and
• Main energy source during rest or low- to
moderate-intensity exercise
• Stored as adipose tissue (body fat)
• Provide fat-soluble vitamins

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© 2017 Pearson Education, Inc.


Proteins
• In addition to carbon and hydrogen, proteins
also contain nitrogen

• Important in building new cells/tissues,
maintaining bone, repairing damage, and
regulating metabolism and fluid balance
• Not a primary source of energy
• Found in many foods, particularly meat, dairy,
seeds, nuts, and legumes; small amounts in
grains and vegetables

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© 2017 Pearson Education, Inc.


Micronutrients: Vitamins
• Organic compounds that assist in regulating
body processes:
• Play an important role in the release and use
of energy in macronutrients
• Build and maintain healthy bones and tissues
• Support immune system and ensure healthy
vision
• Do not contain or supply energy to our bodies
• Can be destroyed by light, heat, air, etc.
• Two types: fat-soluble and water-soluble
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