2. Introduction
• Daily food choices
• Benefit health
• Harm health
• Chronic disease
• Diet
• Foods and
beverages
3. Food Choices
• Choices are highly personal
• Social or behavioral motives
• Personal preference
• Taste
• Sweet and salty
• Genetics
• Habit
• Ethnic heritage or tradition
4. Food Choices
• Social interactions
• Availability, convenience, and economy
• Benefits of home-cooked meals
• Positive and negative associations
• Emotions
• Boredom, depression, anxiety
• Stress
5. Food Choices
• Values
• Religious beliefs, political views,
environmental concerns
• Body weight and image
• Nutrition and health benefits
• Functional foods
• Examples
8. Energy-Yielding Nutrients
• Amount of energy in food
• Depends on macronutrient composition
• Using nutrients for energy
• Breaking of bonds
• Storage of excess energy
• Metabolism
• Materials for building body tissues
• Regulation of bodily activities
9. Energy-Yielding Nutrients
• Provide kcalories
• Carbohydrate = 4 kcal/g
• Protein = 4 kcal/g
• Fat = 9 kcal/g
• Alcohol
• Not a nutrient
• Yields energy – 7 kcal/g
• Macronutrients vs. micronutrients
10. The Vitamins
• Thirteen organic vitamins
• Water-soluble vitamins
• Fat-soluble vitamins
• Facilitate energy release
• Almost every bodily action requires
assistance from vitamins
• Vulnerable to destruction
• Examples
11. The Minerals & Water
• Minerals
• Do not yield energy
• Sixteen essential minerals
• Indestructible
• Causes of mineral losses from foods
• Water
• Medium for nearly all body activities
12. The Science of Nutrition
• Foundation in several other sciences
• Biology, biochemistry, physiology
• Tremendous growth
13. Conducting Research
• Use of scientific method
• Systematic process for conducting research
• Research studies
• Controls
• Randomization
• Sample size
• Placebos
• Double-blind experiments
15. NEW OBSERVATIONS
& QUESTIONS
THEORY
Develop a theory that
integrates conclusions
with those from
numerous other studies.
HYPOTHESISSUPPORTED HYPOTHESISNOTSUPPORTED
HYPOTHESIS & PREDICTION
Formulate a hypothesis—a
tentative solution to the problem
or answer to the question—and
make a prediction that can
be tested.
Identify a problem to be
solved or ask a specific
question to be answered.
OBSERVATION & QUESTION
RESULTS & INTERPRETATIONS
Summarize, analyze, and
interpret the data; draw
conclusions.
EXPERIMENT
Design a study and
conduct the research to
collect relevant data.
Stepped Art
Figure 1-3 p13
19. Analyzing Research Findings
• Correlations – only show association
• Positive correlation
• Not necessarily a desired outcome
• Negative correlation
• No correlation
• Cautious interpretations and conclusions
• Accumulation of evidence
20. Publishing Research
• Peer review
• Research has validity
• Findings are preliminary when published
• Not meaningful by themselves
• Findings need to be replicated
21. Dietary Reference Intakes
• Standards defined for:
• Energy
• Nutrients
• Other dietary components
• Physical activity
• Collaborative effort of U.S. and Canada
• Recommendations apply to healthy people
• May be different for specific groups
22. Dietary Reference Intakes
• Estimated Average Requirements (EAR)
• Average amount sufficient for half of
population
• Recommended Dietary Allowances (RDA)
• Recommendations to meet needs of most
healthy people
• About 98% of population
24. Dietary Reference Intakes
• Adequate Intakes (AI)
• Insufficient scientific evidence
• AI value set instead of RDA
• Expected to exceed average requirements
• Tolerable Upper Intake Levels (UL)
• Point where nutrient is likely to be toxic
• Helps protect against overconsumption
26. Dietary Reference Intakes
• Estimated Energy Requirement (EER)
• Average dietary energy intake to maintain
energy balance
• Healthy body weight
• Physical activity
• No upper level
27. Dietary Reference Intakes
• Acceptable Macronutrient Distribution
Ranges (AMDR)
• Adequate energy and nutrients
• Reduce risk of chronic diseases
• Range
• 45-65% kcalories from carbohydrate
• 20-35% kcalories from fat
• 10-35% kcalories from protein
28. Dietary Reference Intakes
• Estimates apply to healthy people
• Needed adjustments
• Recommendations – not minimum levels nor
optimal levels
• Goals intended to be met through diet
• Apply to average daily intakes
• Each DRI category serves a unique purpose
29. Nutrition Assessment –
Population Level
• National nutrition surveys
• National nutrition monitoring program
• Coordinates two major national surveys
• Oversample high-risk groups
• National health goals
• Healthy People
• National trends
32. Diet and Health
• Food plays vital role in supporting health
• Chronic disease – epidemic levels
• Multiple factors over multiple years
• Leading causes of death
33. Diet and Health
• Risk factors
• Persist over time
• Cluster
• Prominence of risk
factors
• Tobacco
• Diet & activity
patterns
• Others
35. Nutrition Information &
Misinformation
• Validity of information
• Who is providing information?
• Qualifications
• Internet
• Anyone can publish anything
• No guarantees of accuracy
• Evaluate websites
• Who, When, Where, Why, and What?
36. • News
• Often tell lopsided story
• Testimonials
• Tight deadlines
• Limited understanding
• Current and controversial
Nutrition Information &
Misinformation
37. • Identifying nutrition experts
• Physicians & other health-care professionals
• Training in nutrition is limited
• Registered Dietitian (RD)
• Degree and clinical internship
• National exam
• Maintain up-to-date knowledge
• Dietetic Technician Registered (DTR)
Nutrition Information &
Misinformation
38. • Identifying fake credentials
• Accreditation
• Diploma mills
• Fraudulent businesses
• Red flags of nutrition quackery
• Misinformation
Nutrition Information &
Misinformation
Figure 1-3 The Scientific Method Research scientists follow the scientific method. Note that most research generates new questions, not final answers. Thus the sequence begins anew, and research continues in a somewhat cyclical way.
