HNF 150 - Nutrition Basics and Science (week 1 & 2)

a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity

diet, exercise, emotional, social, spiritual, intellectual, environmental, occupational

the study of how food nourishes the body (human eating behavior, government influence on eating, ethics of food production)

the process by which scientists, collectively and over time, endeavor to construct an accurate representation of the world

true

False

food and beverages, nutrients, genetics and their action, interaction and balance in relation to health and disease

down syndrome, hemophilia, sickle-cell anemia

iron-deficiency, anemia, vitamin & mineral deficiencies, toxicities, poor resistance to disease

diabetes, hypertension, heart disease

adult bone loss, cancer, infectious diseases

60%

the ability to meet the needs of the present without compromising the ability of future generations to meet their own needs

False

• protects cells against damage

• important for healthy gums & skin

• helps absorb iron

• prevents SCURVY

red, orange, green

red pepper, orange, green pepper

components of food that are indispensable to the body’s functioning

• Energy

• Serve as building material

• Maintain or repair body parts

• Support growth

external - because we cannot make enough of it ourselves

identified biological function

• water

• carbohydrates

• fats

• proteins

• vitamins

• minerals

energy

the amount of heat needed to raise the temperature of 1 liter of water 1 degree Celsius

carbohydrates, proteins, & fats

4 kcal/g

9 kcal/g

4 kcal/g

7 kcal/g

foods rich in nutrients relative to their energy content (lower calories but higher nutrients)

whole foods

• maximizes health & longevity

• prevents nutrient deficiencies

• decreases risks for chronic diseases

a variety of nutrient dense, whole foods that are available, safe and palatable

true

• recipes

• remedies

• feeling better when we do something

false

True - first vitamin identified in 1897

• observation & question

• hypothesis & prediction

• experiment

• results & interpretations

• IF hypothesis is supported: theory

• IF hypothesis is not supported: start over

identify a problem to be solved or ask a specific question to be answered

formulate a tentative solution to the problem or answer to the question and make a _____ that can be tested

design a study and conduct the research to collect relevant data

summarize, analyze, and interpret the data; draw conclusions

develop a ________ that integrates conclusions with those from numerous other studies

• independent experimenters do the study multiple times

  • one study is NEVER enough

  • scientists write up their methods and findings and have other scientists review the material

1. research journals

2. review journals

reports the details of the methods, results and conclusions of recently completed experiments

examines all available evidence on major topics

• follow individual dietary patterns

• assess exposure to food, nutrients, & non-nutrients

• identify population groups with no access to adequate nutrition

• anthropometry

• clinical examination

• diet questionnaires

• biomarkers

body measures, height, weight

physical signs associated to severe vitamin or mineral deficiencies

measure various aspects of our diet & nutrition knowledge

• diet questionnaire

• records all food & fluid intake for previous 24 hours

• average of 3 random 24-hour recalls

• Issues: recall problems with food portions

• digital cameras help with memory

national health and nutrition examination surveys (NHANES)

• measures usual amounts of food commonly eaten over a time period

• strengths: some food frequencies ask portions & it is nutrient specific or general diet

• weaknesses: hard for participants to remember portions cause of long time period

measure nutrients or metabolites in biofluids (blood, urine) or tissues (hair, nails)

protein intake, sugar intake, urinary nitrogen

• member of allium family

• edible portion is the bulb

• each clove can grow into a new plant

• originated in Asia

• contains sulfur compounds - smell when crushed

• antimicrobial & antifungal & prevents blood clots

• enhances absorption of iron & zinc

• rich in calcium, phosphorous, iron, thiamin, & vitamin C

1. case study

2. qualitative study

• studies individuals with no comparison group

  • narrative studies of individuals

• offers starting point for further research

  • does NOT establish cause & effect

true

• narrative studies of many individuals

• findings are not quantifiable

• cross-sectional

• migration

• case control

• cohort

studies of populations

measures disease/condition at one time point between two or more groups and this conclusion can lead to an association (NOT CAUSATION).

observes how a disease/condition changes after moving

identifying cases (those with disease) and comparing to controls (those without disease)

follows healthy population to see how many people develop the disease/condition

laboratory studies & clinical trials

animal, human, cell (in vitro)

randomized & double blind

researchers actively intervene in one group of the population (experimental group) and compare to a group that does not receive the intervention (control group).

experimental studies performed with humans under tightly controlled situations

studies performed with animals under tightly controlled situations

studies of cells that are outside of the body

the intervention group gets a false treatment to create a control group

neither the subjects in the study, nor the researchers know to which group the subjects belong until the end of the experiment

1. look at ALL studies (consistent, specific, strong correlations)

2. many studies were conducted

3. quality of evidence (meta-analyses & systematic review is the best)

4. look out for conflict of interest (certain companies funding certain research)

5. ask if the findings make sense at the cellular, biological, psychological, or social level?

true

• antibacterial

• block the formation and activation of cancer-causing substances

• enhance DNA repair

• reduce cell proliferation

• induce cell death

• conducted a classic 1920’s study of infant feeding

• learning to eat = repeated exposure + learned safety + associative condition

  • infants figured out good food based on how they felt after eating it

• food preference is developed by exposure, social learning, & genetics

• children are able to adjust meal sizes to meet their needs

True

involves feedback from cells & organ systems including the microbiome

False - they explore new foods to prevent deficiency

breaking down & absorption of food - where energy comes from

energy intake - energy expenditure

weight/height * 705

affordability, convenience, availability, technology, innate knowledge

a connection between two or more things

the action of causing something

no

fitness

restricting oneself to small amounts of special kinds of food in order to lose weight

• weight cycling

• increased risk for weak bones

• increased anxiety

• eating disorders

• weight gain

• fitness

• nutrient intake

• socioeconomic status

• body image

• weight cycling

submaximal or maximal exercise tests of work performance

supports people in adopting health habits for the sake of health and well-being RATHER than weight control

• following hunger cues

• finding joy in being active

• accepting and respecting all body sizes and shapes

• good nutrition

• physical activity

• supportive relationships

• purpose of life

• meaning in work

• healthy emotions