1. TThhee WWeellllnneessss DDiieett
Good nutrition?
Food that:
1. Meets your physical
needs for energy
and nutrients
2. Maintains or
improves your
energy balance
3. Is enjoyable
2. Food: Our Energy Source
Calorie:
Kilocalorie (kcal), the amount of heat
necessary to raise 1 kg of water 1 degree
centigrade
Caloric Density:
The relative number of calories per unit of
weight
3. Food: Our Energy Source
Nutrient Density
The relative amount of vitamins and
minerals a food provides relative to its
caloric content
Empty Calories
Derived from foods which are high in fat
and/or sugar content but lack significant
amounts of vitamins and minerals
¨LOW NUTRIENT DENSITY
¨HIGH CALORIC DENSITY
4. Nutrients for a Healthy Body
Nutrients:
Substances the body requires for
energy, and for structural and
regulatory purposes
Macronutrients:
water Micronutrients:
carbohydrates vitamins
fats minerals
protein
5. Water
¨Accounts for 50-60% of total
body weight
¨Involved in transport, hydration
reactions, thermoregulation
¨Intake ensures hydration
· Normal daily H2O loss = 2 to
2.5 quarts
¨Soft drinks, beer, coffee cause
diuresis
6. Hydration During Exercise
• As exercise intensity increases, so does
water loss due to sweat
¨Water loss due to sweat during
exercise in hot weather can reach 2.8
liters/hour
• At the same time, electrolytes (Cl-, Mg++,
K+, and Na+) are lost in the sweat
7. Hydration During Exercise
• Proper hydration
¨Maintains lower heart rate during
exercise
¨Maintains lower body temperature
during exercise
¨Results in lower percieved exertion
during exercise
8. Hydration
• Proper hydration for exercise lasting:
¨< 1 hr, drink 500-1000 ml water containing
30-50gm CHO
¨1-3 hr, drink 800-1600ml water +
electrolytes and 6% CHO
¨>3 hr, drink 500-1000ml water +
electrolytes and 6-8% CHO
9. Carbohydrates
¨Essential for general metabolism,
primary fuel source of the brain
Simple carbohydrates
¨Sugars (table sugar, fruit sugar)
Complex carbohydrates
¨Fiber (Grains, fruit, vegetables,
legumes)
¨Starch (Grains, pasta, bread,
potatoes, legumes)
10. Fiber
•Soluble
•Barley, oats, fruits, legumes, sweet &
white potatoes
•Positive effect on blood cholesterol levels
•May lower heart disease risk
•Delay emptying of the stomach
•Insoluble
•Vegetables, whole wheat, wheat bran,
and cereals
•“Drano” effect
•Protective for colon cancer
11. Carbohydrates, Cont.
Dietary goal
• 55-60% of total calories
Typical American diet
• 40-45% of total calories
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Eat 5-9 servings fruits &
veggies per day, and 6-11
servings breads & cereals
12. A Little Exercise in Nutrition
• Total dietary intake of 2400 calories
• Goal is 60% carbohydrates
• Out of 2400, how many calories
should come from carbohydrates?
• How many grams of Carbohydrates
are required?
13. The answer….
• 2400 X 0.60 = 1440 calories
• There are 4 calories per gram
1440 cal/4 grams per cal = 360 grams
1 cup of pasta = 40 grams
14. Fats (lipids)
Triglycerides
•Major dietary form
of
fat
Saturated
Monounsaturated
Polyunsaturated
Concentrated Energy!
Fatty acids
Saturated - no double
bonds
Monounsaturated
(MUFA) - one double
bond
Polyunsaturated
(PUFA) - more than
one double bond
15. Fats (lipids), Cont.
Benefits of Fats
• Fuel source: efficient form of energy
storage
• Omega-3 fatty acids (fish oil):
polyunsaturated fatty acids that are
protective
• Essential for: cell membranes, steroid
hormones, absorption of some vitamins
• Provide food with: flavor, tenderness,
aroma and palatability
16. Fats (lipids), Cont.
FAT FACTS
• Trans fatty acids: heart disease risk
¨ Formed from the partial hydrogenation
of vegetable oils
• increase bad cholesterol (LDL)
• decrease good cholesterol (HDL)
• Too little fat in the diet: may lead to
vitamin deficiency, impaired hormone
production
• Too much fat in the diet: leads to
body fat accumulation; obesity
CIS
TRANS
17. Fats (lipids), Cont.
99
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Dietary goals
"£ 30% of total calories
"£ 10% of fat from saturated and trans
fatty-acid sources combined
Typical American diet
• ~35-40% of total calories
from fat
Major sources: red meat, fried foods,
dairy (cheese, whole milk, butter), oils...
18. Fats (lipids), Cont.
Cholesterol
• Form of dietary lipid, also synthesized by
our bodies
• Structural component of cell membranes
• Precursor to steroid hormones
• Excess cholesterol contributes to heart
disease
Sources: found only in animal products
eg. meat, milk, eggs, liver,
shellfish
19. Blood Cholesterol Levels
Desired Border High
Total C <200 200-239 ³240
LDL-C <130 130-159 ³160
HDL-C >40 ³60*
(women >50)
TG <200 200-399 400-1000
>1000 life threatening
20. A Little Exercise in Nutrition
• Total dietary intake of 2400
calories
• Goal is 25% fat
• Out of 2400, how many calories
should come from fat?
• How many grams of fat are
required?
21. The answer…
• 2400 X 0.25 = 600 calories
• There are 9 calories per gram
600 cal/9 cal per gram = 67 grams
Reese’s Peanut Butter Cup (2) = 14 g
Recap:
• 1440 calories; 360 grams of carbs
• 600 calories; 67 grams of fat
22. Protein
• Composed of 20 different
amino acids
¨ 9 are essential
Functions
1. Structural: component of cells (body
tissues: muscles, bones, blood, hair)
2. Regulatory: enzymes; regulate metabolic
reactions, immune function, fluid and electrolyte
balance, acid/base balance
3. Hormones: eg. insulin
4. Energy: used to make ATP, but at a high
cost to the body
23. Protein, Cont.
Stored Kcals in Muscle:
ATP 1-2
Phosphocreatine 4-5
Glycogen 1500-1800
Triglycerides 2500-2800
Structural Protein 25,000-30,000
24. Protein, Cont.
Dietary goal: 12-15%
• Animal sources contain complete proteins
• Eating complementary plant proteins
provide all nine essential amino acids
•Body can not make an incomplete protein
Sources: grains, milk, fish, meat,
beans, peas, peanuts, egg whites
Nonfat
milk
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26. Protein Requirements
for Exercise
• RDA for Protein 0.8 gm/kg/day for a
sedentary population
• Light to moderate exercise:
¨0.8 gm/kg/day
• High-intensity endurance training:
¨1.2-1.4 gm/kg/day
• Initial stages strength training:
¨1.4-1.6 gm/kg/day
27. Protein Requirements
• Higher requirements for protein due to
increased rate of oxidation of amino acids
during exercise
• Easily attained by consumption of 12% of
kcals protein per day
¨70 kg individual
¨~2900Kcal/day (348 kcal protein)
¨4 kcal/gm®87gm protein
¨ 87gm/70kg ®1.2 gm/kg/day
• Far exceeds the RDA of 0.8 gm/kg/day
28. A Little Exercise in Nutrition
• Total dietary intake of 2400 calories
• Goal is 15% protein
• Out of 2400, how many calories
should come from protein?
• How many grams of protein are
required?
29. The answer...
• 2400 X .15 = 360 calories
• There are 4 calories per gram
360 cal/4 cal per gram = 90 grams
Recap:
• 1440 calories; 360 grams of carbos
• 600 calories; 67 grams of fat
• 360 calories; 90 grams of protein
30. Vitamins
Organic molecules that are necessary
cofactors for normal growth and
metabolism
Functions
1. Regulate cellular reactions
2. Structure & synthesis of body
tissues
Fat-soluble vitamins: A, D, E, K
Water-soluble vitamins: B complex, C
31. Vitamins, Cont.
• Vitamins A, C, E are antioxidants. Prevent free
radicals from damaging tissues; as in cancer, diabetes
and CHD.
• Vitamin A (beta-carotene): colorful fruits and
vegetables (carrots, sweet potatoes, mangoes,
apricots)
• Vitamin C: RDA: 75 mg women, 90 mg men, 100 mg
for smokers (citrus fruits, broccoli, leafy vegetables)
• Linus Pauling Inst.: 200 mg
• 8 oz orange juice=100 mg
• Vitamin E: RDA: 15 mg
• Linus Pauling Inst.-200mg, grain oils, wheat germ,
nuts, seeds, liver and SUPPLEMENTS
32. Vitamins, Cont.
• The B vitamins: generally involved in
energy metabolism
¨B-12: animal-derived foods (dairy,eggs),
vegetarians may need fortified foods
• Vitamin D: necessary to help calcium
deposit in bones
• Folic Acid (B vitamin): coenzyme;
important in DNA synthesis
¨Deficiency associated with birth defects and
heart disease
¨Fortification of flour
34. Calcium
• Osteoporosis = weak bones
• Adequate calcium intake helps maximize
bone density in youth
RDA: 1200 mg/day (ages 19-24)
800 mg/day (over 25)
1500 mg/day for women
Sources: dairy products, dark green leafy
vegetables, calcium fortified foods
Nonfat
milk
35. Iron
• Essential component of hemoglobin,
mitochondria
• Anemia results from low iron intake
• Women need more than men (10 mg)
(15 mg)
Sources: meat, fish, eggs, legumes,
whole grains, enriched cereals
36. Iron
• Iron deficiency is the most common
nutrient deficiency in exercise
• Causes
¨inadequate intake
¨loss in sweat, urine and feces
¨hemolysis
¨impaired absorption in athletes
37. Sodium
• Electrolyte
• Assists in transmission of nerve
impulses
• Assists in muscle contraction
• Excessive intake can contribute to
hypertension
• Americans get too much!
Recommendation: 2400-3000 mg/day
38. The Food Guide Pyramid
Meat, poultry, fish, dry
beans, eggs,
and nuts
2 - 3 servings
Fruit
2 - 4 servings
Milk, yogurt,
and cheese
2 - 3 servings
Vegetables
3 - 5 servings
Fats, oils, & sweets
use sparingly
Bread, cereal, rice, and pasta
6 - 11 servings
39. Vegetarian Food Guide
Pyramid
Sweets
Dairy Eggs
Vegetable
Oils
Nuts and Seeds
Fruits Vegetables
Whole Grains Legumes
Optional
A reliable source of vit. B12 should be included if no eggs or dairy are consumed.
40. Interpreting Food Labels
• New labels must contain
certain information
• Serving sizes are more
realistic - be sure to
check closely
• “fat free” means < 0.5 g
fat/serving
• “low fat” means < 3 g
fat/serving
41. Calculating Macronutrients
Calories from fat:
6g x 9 kcal/g=54 kcal
54 kcal/140kcal=39%
Calories from Carbos:
19g x 4 kcal/g=76 kcal
76 kcal/140kcal=54%
Calories from Protein:
2g x 4 kcal/g=8 kcal
8 kcal/140kcal= 6%
42. Next Time
• In Lecture
¨Body Composition and Weight
Management - chapter 8
¨Course Evaluations
Notas do Editor
Osteoporosis refers to the slow demineralization and weakening of bones over time, which makes a person more susceptible to fractures
This disease is much more prevalent in women than in men, especially after a women reaches menopause
One of the best ways to prevent osteoporosis is by maximizing bone mass while you are young. This is important for both men and women
Sufficient calcium intake, estrogen therapy in women (if necessary), and regular exercise are important factors to consider in peak bone mass attainment
The RDA for calcium is 1200 mg/day for individuals aged 19 to 24, and 800 mg/day for people 25 and older
Some experts who study bone density recommend 1500 mg/day for women throughout the lifetime, especially considering the fact that most women get less than 800 mg per day
Good sources
Iron is an essential component of the oxygen carrying molecule in the blood called hemoglobin, and also of the mitochondria in the muscles which generate ATP
Since iron is necessary to carry oxygen in the blood properly, iron deficiency reduces the body’s ability to perform prolonged work or exercise
Anemia refers to inadequate hemoglobin concentrations and is usually caused by insufficient iron intake
The RDA for women is higher than that for men due to the fact that women lose iron during menstruation
Animal sources of iron such as meat, fish, poultry, and eggs are absorbed more effectively by the body than plant sources, but the absorption of plant sources can be enhanced if eaten with vitamin C sources (citrus fruits, broccoli, cauliflower, strawberries, cataloupe)
Sodium is one of the essential electrolytes in the body
An electrolyte is an element which carries an electrical charge when dissolved, in this case, in our body’s water
Electrolytes are very important in proper nerve conduction and muscle contraction, but excessive intake can cause problems
Too many electrolytes cause the body to retain water, which can cause hypertention, or high blood pressure
Most people are able to balance sodium intake with sodium excretion in the urine, but some individuals who are sodium sensitive have a harder time regulating water balance with excessive sodium on board
Although there is no RDA for sodium, the American Heart Association recommends intake be less than 3000 mg per day. Most Americans consume between 4000 and 6000 mg per day
We get about one-third of our sodium from table salt, another third from processed foods, and another third from naturally occurring sodium in foods
The United States Department of Agriculture (USDA) has recently developed the Food Guide Pyramid as a simpler way to illustrate the healthy diet
The amount of space each class of food takes up on the pyramid also reflects its importance in the diet
To represent the fact that carbohydrates should comprise 55-60% of our total calories, the first two levels of the pyramid are comprised of the bread, cereal, rice, and pasta group, the vegetable group, and the fruit group
Protein sources comprise the next level on the pyramid, the milk, yogurt, and cheese group and the meat and meat alternative group
The tip of the pyramid represents added fats, oils, and sweets in our diet
In addition, symbols representing fats and sugars which may already be added to foods in the lower categories have been added, emphasizing the importance of choosing the low fat options in these groups
One of the best ways to determine if your diet is meeting the healthy requirements we’ve talked about is to read the nutritional labels on the foods you eat
The Food and Drug Administration has recently implemented informative and easier to read and interpret
Some of the changes they’ve implemented include the standardization and requirement of certain information such as the amount of fat, cholesterol, carbohydrate, sodium, and protein content in a single serving of the item, as well as the total number of calories and calories from fat the food contains. The label also tells you what percentage of a 2,000 calorie diet each nutrient in the food represents
The serving sizes are more realistic
The use of descriptive terms is now standardized, so that “fat free” now means that the food cannot contain more that 0.5 g of fat per serving, and “low fat” means that the food contains less than 3 grams of fat per serving
One of the best ways to determine if your diet is meeting the healthy requirements we’ve talked about is to read the nutritional labels on the foods you eat
The Food and Drug Administration has recently implemented informative and easier to read and interpret
Some of the changes they’ve implemented include the standardization and requirement of certain information such as the amount of fat, cholesterol, carbohydrate, sodium, and protein content in a single serving of the item, as well as the total number of calories and calories from fat the food contains. The label also tells you what percentage of a 2,000 calorie diet each nutrient in the food represents
The serving sizes are more realistic
The use of descriptive terms is now standardized, so that “fat free” now means that the food cannot contain more that 0.5 g of fat per serving, and “low fat” means that the food contains less than 3 grams of fat per serving