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INTRODUCTION TO HUMAN NUTRITION

CHRIS VULPE ROBERT RYAN

NST 10

NST10 Introduction to Human Nutrition

! Lecture M/W 2:10-3:00pm, Wheeler ! Instructors
! Chris Vulpe ! Robert Ryan

! GSIs
! See bSpace for GSI information

! Course Coordinator
! Kristen Rasmussen
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Discussion Sections
! 1hr/wk led by GSIs ! NOT optional: Include new material as well as some lecture review ! Attend section to which you are enrolled (check bearfacts) ! Include assignments and a final project ! Begin week of 9/9
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Enrollment
! Adding/dropping will take place through Telebears ! Last day to add without Deans approval is 9/29 ! More likely to get into lecture if enrolled in discussion section

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Exams
! There are 3 midterms and one cumulative final exam ! Your lowest exam score is dropped ! There will be NO make-up or early exams NO EXCEPTIONS ! DSP: If you require additional arrangements you must be filed with DSP (and tell your GSI) by 9/13
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Course Grade
! Base on a percentage (not curved) ! No rounding of points ! 3 exams 100pts each (300pts) ! 5 section assignments 10pts each (50pts) ! 1 Diet Analysis Project 25pts ! Total: 375 points
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Required Textbook
! Byrd-Bredbenner: Wardlaws Perspectives in Nutrition, 9e. ! ConnectPlus is optional ! More information provided by publishers

Learning Outcomes
!Nutrition: who cares? !Define the terms nutrition, carbohydrates, proteins, lipids, vitamins, minerals, water, and calories.

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Who cares about nutrition?

! we all eat and ! influences how we make nutrition feel & think choices everyday ! conflicting ! important to our information in media health and sense ! Nutrition anecdotes of well being are snappy ! prevent or cause conversation starters disease
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Supersize Soda Ban

16-ounce size limit on non-diet sodas and other high-calorie soft drinks sold in NYC eateries.

Sound Nutritional Policy?

What do you think?

! Colbert Soda Ban

Nutritional Nanny?

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Mmm, sugar

Cleavers

Big and getting

Bigger
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Two lumps whoops, I meant twenty two

Mean intake of added sugar and % contribution of various foods
National Health and Nutrition Examination Survey 2005-2006

F. B. Hu. (2013) Resolved: there is sufficient scientific evidence that decreasing sugar-sweetened beverage consumption will reduce the prevalence of obesity and obesity-related diseases. Obesity Reviews 14:8, 606-619

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Incentive to exercise?

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Its just sugar so whats the big deal?

!Energy intake greater than energy used (unless running a

marathon every day)

!Glycemic (sugar) stress !Increased risk of Obesity, Diabetes, Heart disease

(independent of all other risk factors)

The Nurses Health Study explored this connection by following the health of more than 90,000 women for eight years.
More info: http://www.hsph.harvard.edu/nutritionsource/sugary-vs-diet-drinks/

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!"#$%&'()*#+,&-+&.$$/01)&2#3" &

Soft Drink Consumption accounts for vast majority of increased energy intake
Drinks per week

Energy Change

Sugar-Sweetened Beverages, Weight Gain, and Incidence of Type 2 Diabetes in Young and Middle-Aged Women! JAMA. 2004;292(8):927-934. doi:10.1001/jama.292.8.927" 16

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Changes in weight correlated with soft drink consumption

Sugar-Sweetened Beverages, Weight Gain, and Incidence of Type 2 Diabetes in Young and Middle-Aged Women! JAMA. 2004;292(8):927-934. doi:10.1001/jama.292.8.927"

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Increased Type 2 Diabetes Risk

Inability to regulate blood sugar levels

Malik VS, Popkin BM, Bray GA, Despres JP, Willett WC, Hu FB. Sugar-sweetened beverages and risk of metabolic syndrome and type 2 diabetes: a meta-analysis. Diabetes Care 2010;33:2477-83

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Sugar and Cardiovascular Disease

Nurses Health Study 88,520 participants
Relative Risk of Coronary Heart Disease

19 Fung TT,Malik V, Rexrode KM, Manson JE, Willett WC, Hu FB. Sweetened beverage consumption and risk of coronary heart disease in women. American Journal of Clinical Nutrition. 2009;89:1037-1042.

Nutrition
the study of how food nourishes our body and influences our health

substances in foods that are necessary for sustaining life

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Nutrients

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Nutrients
! Macronutrients ! Carbohydrates ! Proteins ! Lipids ! Water ! Micronutrients ! Vitamins ! Minerals

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Nutrient Classifications: Macro vs Micronutrients

!! Micronutrients -Vitamins and minerals !!Needed in small quantities micrograms and milligrams !!Not energy yielding

And water is lonely, boo hoo

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Nutrient Classifications: Organic vs Inorganic

! Organic- contains the element carbon
!Carbohydrates, lipids, protein and vitamins

Vit A Starch

! Inorganic- no carbon
!Water and minerals

Vit C

Kilocalories
! Energy in food measured by the unit kilocalorie (kcal) or Calorie (capital C)
The amount of energy (heat) needed to raise the temperature of 1 kilogram of water by 1o Celsius.

! Lowercase cal = 1 g of water by 1o Celsius ! Metric units: Kilo= 1,000

! 1 kg = 1000 g ! 1 kcal (1 Cal) = 1000 cal

! Correct to use kcal or Calorie

! http://2012books.lardbucket.org/books/general-chemistry-principles-patterns-and-applications-v1.0m/section_09/ c3f2def4f1ad04996c40999978baa644.jpg

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! Composed of the elements ! Simple carbohydrates

! Table sugar, Blood glucose

Carbohydrates

! Carbon, Hydrogen and Oxygen

! Complex carbohydrates (polysaccharides)

! Starch (in Grains), Glycogen

! Function: provide 4 kcal/gm

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! Provide 9 kcal/gm ! Triglycerides

Lipids

Lipid

! major form of fat in food, ! key energy source ! fat storage in body ! made up of fatty acids and glycerol
!Saturated !Unsaturated

Triglyceride
Fatty acid

Glycerol

The black, white, and red circles represent ! Essential fatty acids carbon, hydrogen, and oxygen atoms, respectively, in the triglyceride molecule. ! Linoleic acid & Alpha-linolenic acid 26 ! Trans fatty acids

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! Composed of the elements

! Carbon, hydrogen, oxygen, and nitrogen
Amino acids (protein building blocks) are used to build body proteins like this one.

Proteins

Hemoglobin (protein found in red blood cells)

! Functions
! Major part of bone and muscle ! Components in blood, cell membranes, enzymes, and immune factors

! Provide 4 kcal/gm ! Formed by bonding together amino acids

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Kcal Content of a Hamburger

Carb: 36.8 g x 4 Kcal/g = 147 Kcal Fat: 21 g x 9 Kcal/g = 189 Kcal Protein: 23 g x 4 Kcal/g = 92 Kcal Total = 428 Kcal

Is this the amount of energy that you will get from a hamburger? Why or Why not?

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Vitamins
Organic, micronutrients Enable Chemical Reactions Provide no usable energy Simple & chemical name (Vit C =ascorbic acid) Some have multiple forms (Vit A has three forms)

! ! ! !

Water-soluble Vitamins B and C Not usually stored, excreted from the body Deficiency more likely In many foods, easily destroyed by cooking
Vit C

! ! ! !

Fat-soluble Vitamins A, D, E and K Stored in the body Greater risk for toxicity (supplements) Fat containing foods
Vit A
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Inorganic elements required for body functions

Minerals

! Major Minerals ! Trace Minerals ! Required in gram ! Required in amounts amounts <100 mg ! Sodium, Potassium, daily Chloride, Calcium ! Iron, Zinc, Copper and Phosphorus and Selenium

How do Vitamins and Mineral differ in their sensitivity to cooking?

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! Macronutrient required in largest quantity ! Sources 8 glasses a day?

! Beverages and foods ! Some made as byproduct of metabolism
Fact or Myth?

Water

! Functions
! Lubricant, solvent, transportation medium and regulates body temperature

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Phytochemicals and Zoochemicals

! Physiologically active compounds in foods that may provide benefits or cause harm but are not essential nutrients ! Phytochemicals
! plant origin

! Zoochemicals
! animal origin (e.g. fish)
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Ten Leading Causes of Death in US in 2010

1. Heart disease 2. Cancer 3. Chronic respiratory disease 4. Stroke 5. Unintentional injuries 6. Alzheimers disease 7. Diabetes mellitus 8. Inflammatory kidney disease 9. Suicide

Nutrition is contributing factor

Diet/Disease Associations

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