Food
Choices
and
Human
Health
Introduction
Food Gives:
Nutrients
Calories (kcalories)
Unit of heat
Nutrition?
Study of how nutrients nourish the body
Diet
Diet?
Not something you go on and off
Foods and beverages a person consumes
Impacts health
Positively or negatively depending on the diet
Does Diet
Matter?
Does Diet
Matter?
56% of deaths are
nutrition related
(1,2,4,7)
4:10 causes of death
are diet related
Kills 443,000 Americans per year (per CDC) (1:5 deaths in U.S.)
7,000 chemicals per puff rapidly spreads to cause cell damage in all organs. Some are
known carcinogens.
Makes blood more sticky allowing clots to form
Narrows blood vessels
We have control!!
Risk Factors
Risk factors
Increases risk of developing disease
# of risk factors = risk of disease
# of risk factors = risk of disease
Risk Factors
Non-controllable risk factors include:
Genetics
Age
Gender
Ethnicity
Environment
Risk Factors
Controllable risk factors include:
Diet
Alcohol consumption
Drug use
Tobacco use
Stress
Lack of exercise
Lack of sleep
Overweight
Underweight
Risk Factors
Snowball of risk factors
Excess calories
Overweight
High blood pressure
High cholesterol
heart disease
6 Categories of
6 categoriesNutrients
of nutrients
Nutrient Density
Nutrient density
Amount of nutrients per calorie of food
nutrients and calories
Choose foods based on this
Nutrient Density
Fruit Juice
Liquid separated from pulp (fiber)
Concentrated in calories
Nutrient dense?
No! i.e. How many oranges does it take to
make OJ? Get the calories from all oranges.
Nutrient Density
100% Juice versus:
Juice beverages
Juice drinks
Juice Cocktails
All are glorified Kool-Aid; mostly sugar
Nutrients in Food
Essential nutrients
Nutrients body needs,
but cant make
-Must eat
Nutrient
Class
Essential
nutrient
Carbohydrate
Glucose
Fat
Linoleic acid
linolenic acid
Protein
9 amino
acids of 20
Vitamins
All 13
Minerals
25
Water
Yes
Terms
Nonnutrients
Phytochemicals
Non-nutrient
Plant foods
May reduce disease
Give color, taste, etc. to foods
Blueberries, tomatoes
Why Do We Eat?
Why Do We Eat?
Factors that drive food choices
Advertising
Availability
Economy
Emotional comfort
Habit
Personal preference
Positive associations
Region of the country
Social pressure
Values or beliefs
Weight
Nutritional value
Science of Nutrition
Young science (~1900)
Information learned by experiments
Knowledge base changes
EXPERIMENT
HYPOTHESIS
SUPPORTED
THEORY
NEW OBSERVATIONS
& QUESTIONS
Fig. 1-3, p. 13
Research Designs
Epidemiological Study
Whole populations
Tells correlations between diet & health
Identifies possible disease causes
Research Designs
Case Study
Study of individuals
Observe treatment and effects
Leads to more research ideas
Research Designs
Laboratory Study
Controlled conditions
Tests disease causes and treatments
Research Designs
Intervention Study
Intervene in peoples diets
Experimental group
Control group
Blind study
Double blind study
Shows impact of treatment
Science of Nutrition
One study result doesnt = a fact
Preliminary finding
May be discredited later
Do not change diet!
Repeat findings are most reliable
Controversy 1
Nutrition quackery
Claim for a miracle cure without scientific
evidence to back it up
Weight loss, body building, energy pills
Click on the
gfffgsd
man and then
Click
the man and on each item
eachon
item
Registered Dietitian
Accredited school
BS
Internship
National Exam
Continuing professional education
Careers in Dietetics
Academy of Nutrition and Dietetics (ADA)
Internet
Research
Questions