TEXTBOOK DIETARY/EXERCISE ANALYSES ESSAY OPTION Lecture 2a20 September

TEXTBOOK DIETARY/EXERCISE ANALYSES ESSAY OPTION Lecture 2a20 September

TEXTBOOK DIETARY/EXERCISE ANALYSES ESSAY OPTION Lecture 2a20 September 2010

Overview of Nutrition Overview of lecture 1)Introduction-nutrition in a nutshell/nutritional choices

2)Nutrients defined 3)Science of nutrition 4) Next lecture- Planning a healthy diet-chapter 2 Choices of quantity and quality of nutrition have significant impact on the

longevity and quality of a persons life. Nutrition-defined-narrowscience of what we eat and its impact on us through: digestion, absorption, transport,metabolism and

excretion Nutrition-defined-broad Previous narrow definition plus psychology, economics,

sociology, and culture of food and eating Food and hence nutritional choices depend on: personal preference, habit,

ethnic heritage or tradition, social interactions, availability, convenience and economy of food, positive and negative associations, emotional comfort, values,

body image, nutrition for health Nutrients defined: chemical substances obtained from food and used in the body to provide:

-energy, structural materials and regulating agents to support growth, maintenance, and repair of the body -possible disease prevention and reduction

Nutrients classified Energy yielding Non-energy yielding Non-nutrients Energy yielding nutrients

-all organic-carbon containing Carbohydrates Lipids Proteins 4/9/4 kcal/gm remember calories are really kcal 17/37/17 kjoules/gm

-energy for warmth, body maintenance (build new compounds/turnover), movement Non-energy yielding nutrients -but can assist in deriving energy Vitamins-organic

Minerals-inorganic-non-carbon containing Water-inorganic In food one has: Essential or indispensable vs. non essential nutrients vs conditionally essential

Also have non-nutrients-helpful, neutral, or harmful Alcohols Phytochemicals Additives, etc How to page 9-Rolfes et al. homework file:///D:/Media/Animations/chapter2/02ht2.html

file:///D:/Media/Animations/chapter2/02nc2.html file:///D:/Media/Animations/chapter1/01ht2.html file:///D:/Media/Animations/chapter1/01nc.html Science of nutrition

Separating fact from rumour via studies: fig 1-4 and table 1-3 Rolfes et al Epidemiological (no intervention) -case-control, cross sectional, cohort Experimental (intervention) - animal, in vitro (eg cell culture), human

Science of nutrition -all must follow good scientific method: question hypothesis- data interpret data -conclude question (s) Figure 1-3 Rolfes et al-eg vitamin D

Animal and Human Studies all studies must take into consideration -controls -double/single blind, -subject/animal numbers, -randomisation of experimental and control groups,

-placebos in some cases for controls -replication-so as to determine the validity of the variable(s) measured SCIENCE OF NUTRITION DETERMINES : a) If people meet requirements

(how much (minimum) needed in diet) or if one is deficient for one or more nutrients b) Nutrient recommendations-page 16 Rolfes et al DRI (EAR/RDA/AI/TUI) c) TUI-toxicity

d) How to tell about adequate nutrition Watch out for hucksters

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