Nutrition and Weight ControlNutrition and Weight ControlFood and Nutrition Unit 1

Objective 1.1Objective 1.1Define terms related to nutrition and weight control

Absorption Absorption The passage of nutrients from the

gastrointestinal tract into either the blood or tissue fluid surrounding the cells

Amino AcidAmino AcidBuilding blocks of proteins

Appetite Appetite Desire to eat

Calorie Calorie A measurement of the amount of

energy produced when food is burned by the body

In science it is the amount of energy needed to raise the temperature of 1.0 g of water 1.0 degrees Celsius

Deficiency DiseaseDeficiency DiseaseA disease caused by the lack of a

specific necessary element in the body

Examples include pellagra, rickets, anemia, goiter, kwashiorkor, night blindness, and osteoporosis

Diabetes MellitusDiabetes MellitusLack of or inability to use the

hormone insulin, which results in the build up of glucose in the bloodstream

Digestion Digestion The process by which the body breaks

down food into useable nutrients

Fallacy Fallacy A mistaken belief; myth

Fat-Soluble VitaminsFat-Soluble VitaminsVitamins that are absorbed and

transported by fats Includes vitamins A, D, E, and K

Glucose Glucose Type of simple sugarThe body’s primary energy source

and the only energy source for the brain and nervous system

The basic sugar molecule from which all other carbohydrates are built

Malnutrition Malnutrition Poor nutrition over an extended

period of time which can be caused by an inadequate diet

Metabolism Metabolism The process by which living cells use

nutrients in many chemical reactions that provide energy for vital processes and activities

Nutrients Nutrients Chemical substances in food that help

to maintain the body

Nutrition Nutrition The science of nutrients and how they

are used by the body

Obesity Obesity Weighing 20% of more above

desirable weight for height In an adult, obesity is defined as a

body mass index of 30 or more

Osteoporosis Osteoporosis A condition caused by a calcium

deficiency which results in porous, brittle bones and a loss of bone density

RDARDARecommended Daily AllowancesSuggested levels of nutrient intake to

meet the needs of most healthy people

Saliva Saliva A mucus and enzyme-containing

liquid secreted by the mouth that begins to break down starches and makes food easier to swallow

Taste BudsTaste BudsSensory organs located on various

parts of the tongue

Trace ElementsTrace ElementsElements or minerals needed in very

small amounts

Vitamins Vitamins Nutrients that don’t provide energy or

build body tissue, but help regulate these and other body processes

Water-Soluble VitaminsWater-Soluble VitaminsA vitamin, specifically vitamin C or

one of the B complex vitamins, that dissolves in water

Are not stored in the body

Objective 1.2Objective 1.2Describe psychological, physiological, and environmental

reasons for eating

What influences food choices?What influences food choices? Culture Technology Lifestyle Boredom Hunger Tastes Depression Illness Religion Customs

Environ-mental

Pyschological

Physiological

Objective 1.3Objective 1.3Describe effects of nutrition on health and body mass

Nutrition throughout your lifeNutrition throughout your life Infancy—breast milk, baby food, formula

(rapid growth) Childhood—wide variety of nutritious foods

(habits are being formed) Teens—often make poor dietary decisions…

school lunches, etc. Young adults—metabolism begins to slow Adults—metabolism slows Elderly—specific dietary issues

BMIBMIBody mass indexCalculation of body weight and heightAdults with a BMI of 30 or above are

considered obeseAn estimate—not an appropriate

weight evaluation for everyone!*Look at BMI Calculators…

Nutrition and Weight ControlNutrition and Weight Control When Calories In=Calories Out, the result is

weight maintenance Calories In < Calories Out=Weight Loss Calories In > Calories Out=Weight Gain Not a magic formula; no “miracle diet”

necessary Eat a variety of NUTRITIOUS foods and

EXERCISE!!! (We’ll discuss this in more detail later!)

Objective 1.4Objective 1.4Identify Possible Causes of Being Underweight and overweight

Weight Issues…Weight Issues… Overweight:

Consume too many calories

Too little exercise Sedentary lifestyle Genetic tendency Emotional eating

patterns

Underweight: Genetic tendency Not consuming

enough calories Eating disorders Thyroid disease

Objective 1.5Objective 1.5Identify Food Related Health Problems

Food-Related Health ProblemsFood-Related Health ProblemsHigh Blood Pressure

SodiumHeart Disease

Excessive fat especially saturated fatsDiabetes I and II

Sugars, glucose, insulin

Continued……..Continued…….. Lactose intolerance

Milk and milk products Food allergies Food sensitivities Obesity Underweight Malnutrition Vitamin and mineral deficiencies

Vitamin & Mineral DeficienciesVitamin & Mineral Deficiencies Pellagra Rickets Anemia Goiter Kwashiorkor Night Blindness Osteoporosis Scurvy

Niacin Vitamin D Iron Iodine Protein Vitamin A Calcium Vitamin C

Eating DisordersEating DisordersAnorexia Nervosa (characterized by

self-starvation)Bulimia Nervosa (binge an purge

cycles)Binge Eating Disorder (excessive

overeating)

Objective 1.6Objective 1.6Define basic nutrient groups and their sources and functions

6 basic nutrients6 basic nutrientsCarbohydratesProteinFatsVitaminsMineralsWater

*Give Handout on Key Nutrients (sources and functions)

Objective 1.7Objective 1.7Explain MyPyramid

www.mypyramid.govwww.mypyramid.gov

Comparing Old Pyramid vs. Comparing Old Pyramid vs. NewNew

Objective 1.8Objective 1.8Name careers related to nutrition and weight control

Careers…Careers…DieticianNutritionistFitness TrainerExercise ScientistFood Service ManagerMeal PlannerOther health care professionals