textbook dietary/exercise analyses essay option Please check your CBU student emails daily for messages from me and/or others No perfume/scent-reduced policy in updated online syllabus-online syllabus is the official version of the course syllabus-please check it frequently Everyone now has the four handouts?? • • • • Canada Food guide Food labelling Exercise guide Course syllabus Lecture 2a 14 September 2015 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 Nutrition-defined-narrowScience of what we eat and its impact on us through: ingestion(I), digestion(D), absorption(A), transport(T), metabolism(M), excretion (E) (IDATME) 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: a) energy, structural materials and regulating agents to support growth, maintenance, and repair of the body b) 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 10-Rolfes et al. – homework 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 Fig. 1-4, p. 14 Science of nutrition -must follow good scientific method: question hypothesis data interpret data conclude question (s) Figure 1-3 Rolfes et al-eg vitamin D Fig. 1-3, p. 12 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(recommendations) (how much (minimum) needed in diet) or if one is deficient for one or more nutrients b) Nutrient recommendations-page 17-21 Rolfes et al DRI (EAR/RDA/AI/TUI) c) TUI-toxicity d) How to tell about adequate nutrition Watch out for hucksters