FOOD, NUTRITION & CULTURE : FOOD, NUTRITION & CULTURE “Feeding oneself and one’s offspring is the first concern of all living creatures”
- Frances Moore Lappe & Anna Lappe
WHY IS THE ACQUISITION OF FOOD SO IMPORTANT? : WHY IS THE ACQUISITION OF FOOD SO IMPORTANT? Question answered by the old adage “We are what we eat.”
All living creatures need to “take in nutrients to live.”
PERSPECTIVES ON NUTRITION : PERSPECTIVES ON NUTRITION To scientists, nutrition is the study of:
The nutrients found in foods
The body’s handling of nutrients to maintain health
Nutrients (some of which provide energy for processes in the body) are substances that can promote:
Growth
Maintenance
Repair
WHAT IS FOOD? : WHAT IS FOOD? Food is a conduit for nutrients.
It is one central thing about human experience that can open up both our senses and our experiences to our place in the world.
– Alice Waters
Food is culturally defined, what is considered a food in
Culture A is not necessarily a food in Culture B.
THE NUTRIENTS : THE NUTRIENTS Whereas there are many different foods. There are only six classes of nutrients namely:
carbohydrates (CHO)
proteins
fats
vitamins
minerals
water
TYPES OF NUTRIENTS : TYPES OF NUTRIENTS
ENERGY YIELDING NUTRIENTS : ENERGY YIELDING NUTRIENTS Carbohydrates
glucose, (preferred energy source) fructose and galactose
Fats
fatty acids and glycerol
Proteins
amino acids
Slide8 : Vitamins - only organic nutrient that does not supply energy but is needed to get energy from foods.
Essential nutrient - body cannot make enough of and must get from food.
Some dietary and lifestyle practices (smoking, inactivity, drinking alcohol) are risk factors for many health conditions.
Substances (non-nutrients) in foods are phytochemicals that give foods the characteristic taste and smell.
FOOD CHOICES : FOOD CHOICES Advertising
Availability
Convenience
Economy
Comfort
Ethnicity
Habit Personal Preference
Positive Associations
Geographical location
Social Pressure
Values and beliefs
Body weight Select foods to provide adequate amounts of nutrients and energy!
When humans eat, foremost in their minds is that they are consuming foods, not nutrients!
The following influence food choices: Nutritional Value
CHALLENGE OF CHANGING FOOD HABITS : CHALLENGE OF CHANGING FOOD HABITS Food is about more than feeding the body. It is embedded in family life, culture and religious ritual. Food has always been the most direct, intimate tie to a nurturing earth and a primary means of bonding with each other.
Food has helped us to know where and who we are.
Slide11 : Digestion – process of breaking food into small substances to be absorbed by the body and subsequently used for fuel, growth, maintenance and repair. RELEASING NUTRIENTS FROM FOOD
PRODUCTS OF DIGESTION (Energy Nutrients) : PRODUCTS OF DIGESTION (Energy Nutrients) Gastro-
intestinal
System
Slide13 : Food energy measured in calories.
A calorie is not a component of food.
1g fat = 9 calories 1g CHO = 4 calories 1g protein = 4 calories 1 g alcohol = 7 calories
(alcohol is not a nutrient)
Slide14 : Plants store energy as starch.
Humans eat plants and other animals that have also eaten plants.
Slide15 :
THE ABC….. OF A NUTRITIOUS DIET : THE ABC….. OF A NUTRITIOUS DIET Adequacy
Balance
Calorie control
Moderation
Nutrient Density
Variety
Slide17 : DIETARY GUIDELINES FOR AMERICANS
NUTRITION AND HEALTH : NUTRITION AND HEALTH Health professionals agree that the overall composition of the diet has an important effect on health.
Eating too much fat, sat. fat and cholesterol and not eating enough vegetables, fruits, and fiber has been linked to an increase in heart disease and other cancers.
The federal government constantly revises its official U.S. Dietary Guidelines for Americans to help consumers choose a healthy diet.
These guidelines make Recommendations for Americans 2 years of age and older.
NUTRITION GOALS FOR THE USA : NUTRITION GOALS FOR THE USA Disease Related
Reduce coronary heart disease;
Reduce cancer deaths;
Decrease incidence of diabetes;
Reduce prevalence of osteoporosis; and
Reduce dental caries.
HOW MUCH FOOD DO WE NEED? : HOW MUCH FOOD DO WE NEED? RDA (recommended dietary allowances)
Primary nutrient intake standards for US for many years.
DRI (dietary reference intake)
Recently replaced RDA as primary standards
Expands on RDAs
DRI GROUPS : DRI GROUPS Recommendations made for various age and gender groups as follows:
Men
Women
Pregnant and lactating women
Children
teens
elderly
MEAL PLANNING GUIDES : MEAL PLANNING GUIDES Food group plan
Exchange system
Daily Food Guide
(Food Pyramid)
EXCHANGE SYSTEM : EXCHANGE SYSTEM Originally developed for diabetics
Lists of foods that can be exchanged
Food values are approximations
User makes an educated approximation = =
Slide24 :
FOOD LABELS : FOOD LABELS Food labels provide the following information:
Common name of product.
Name and address of manufacturer, packer or distributor.
Net contents (wt, measure or count).
Nutrient content of product
Serving size
Servings per container
Calories/calories from fat
Nutrient amounts and percentages of Daily Values
Daily values and calories/gram reminder
Ingredients
CHECK THE FOOD LABEL BEFORE YOU BUY : CHECK THE FOOD LABEL BEFORE YOU BUY Food labels have several parts:
Front panel,
Added nutrients (e.g., “enriched grain/pasta” means thiamin, riboflavin, niacin, iron, and folic acid have been added.
Nutrition Facts,
Ingredients list,
What’s in the food including e.g., added fats, or sugars.
Ingredients listed in descending order by weight.
USING THE NUTRITION FACTS : USING THE NUTRITION FACTS Look at the % Daily Value (%DV) column to see whether a food is high or low in saturated fat, cholesterol, sodium.
If you want to consume more of a nutrient (e.g., Calcium), choose foods with a higher %DV.
Foods with 5%DV or less contribute a small amount of that nutrient. Those with 20% or more contribute a large amount.
Nutrition Facts serving sizes may differ from Food Guide Pyramid (e.g., 2 ozs of dry macaroni yields about 1 cup cooked, or two [½ cup] Pyramid servings).
HELPFUL HINTS : HELPFUL HINTS Use the Food Guide Pyramid to help select healthy foods.
Eat a variety of plant foods, including whole grains, fruits, and vegetables.
Eat some low-fat dairy products and low- fat foods from the meat and beans group.
Enjoy fats and sweets occasionally.
DIETARY ASSESSMENT : DIETARY ASSESSMENT The following dietary assessment methods are used:
24 Hour recall
Food Record/Diary
Food Frequency Questionnaire
KEEPING TRACK……… : KEEPING TRACK……… Food Record
Do the following:
Record everything you
eat and drink for 3
consecutive days
Amount (ozs, g)
Time eaten
Mood before and after each meal
Note other things you did that same day
QUIZ : QUIZ How many calories does this meal of 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol?
a. 160 b. 345
c. 560 d. 755
The Exchange System of meal planning was originally developed for people with
terminal diseases.
diabetes.
c. cardiovascular disease.
d. life- threatening obesity.
Gram for gram, which of the following provides the most energy?
a. fats
b. alcohol
c. proteins
d. carbohydrates
THE END : THE END Assignment:
Continue being exceptional educators! Thank You
REFERENCES : REFERENCES Whitney E, Rolfes S. Understanding Nutrition. 7 th ed. New York: West Publishing Company; 1996.
Lappé F, Lappé A. Hopes Edge: The Diet of a Small Planet. New York: Jeremy P. Tarcher/Putman, 2002.
Google Image Search. Available at: http://www.google.com. Accessed June 2004.