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CHAPTER 7: Basic Nutrition Factors in Health - Coggle Diagram
CHAPTER 7: Basic Nutrition Factors in Health
PROFESSIONAL NUTRITION BODIES
Association for Nutrition
British Dietetic Association
British Nutrition Foundation
Department of Health
The Nutrition Society
Scientific Advisory Committee on Nutrition
European Food Safety Authority
SCOPE OF PRACTICE
Provide nutrition advicein line with healthy eating guidelines
Use evidence-based foundations of this course
It’s your responsibility to refer clients when they required additional professional support.
Referrals to medical support and/or dietician when:
Complex dietary analysis is needed
Medical conditions
Any other out with your defined scope of practice
INTRODUCTION TO NUTRITION PRINCIPLES
BALANCED DIET
take in to account government guidelines for
recommended intakes
micronutrient guidelines
calorie or macronutrient targets
different for each individual
NUTRITION TERMINOLOGY
Dietary Reference Values (DRV)
terms used to describe Recommended Daily Intakes (RDI) for the population
Recommended Daily Amounts (RDA)
Recommended Daily Intakes (RDI)
Guideline Daily Amount (GDA)
MACRONUTRIENTS & MICRONUTRIENTS
Macronutrients
required in larger amounts
Carbohydrate
protein
fat
Micronutrients
required in smaller amounts
vitamins
minerals
support the roles of macronutrients
METABOLISM
sum of all chemical processes
3 main components:
Catabolism (Breakdown)
Anabolism (Building)
Elimination of Waste Product
CALORIES
1 Calorie
equal to the amount of heat required to raise the temperature of 1g of water by 1°C.
4.2 Kilojoules
Bomb Calorimeter
CARBOHYDRATES
primary fuel source of the body
1g of Carbohydrate
= 4 Kcal
3 Structures
monosaccharides
disaccharides
polysaccharides
either used immediately as energy or stored as glycogen
STORAGE
With every 1g of carbohydrate stored
an additional 3g of water is also stored
the reason behind rapid weight loss on low carbohydrate diets
BENEFITS
Maintain Digestive Health
Promote Satiety
Fuel High Intensity Activity
Protein Sparing Effect
PROTEIN
1g of Protein
= 4 Kcal
functions
Building Blocks of Muscle
Building and Repair Body Tissue
May Contribute to the Bodies Energies Needs
Constituent of Cell Membrane
Production of:
Enzymes
Hormones
Hormones
AMINO ACIDS
Protein is made from a sequence of different AA
9 ESSENTIAL
11 NON-ESSENTIAL
Complete Protein:
foods which contain all of the essential amino acids in sufficient quantities
All animal proteins
Soy & Quinoa
the only plant-based complete protein sources
Incomplete Protein;
foods low in or missing one or more of the essential amino acids.
Most plant-based proteins
PLANT PROTEIN
you can get all the essential amino acids from plant-based diet
Complementary Proteins
(Protein Pairing)
DAILY PROTEIN REQUIREMENTS
RDA(Recommended Dietary Allowances):
0.8g/kg body mass/day
Endurance Training
1.4-1.6g/kg body mass/day
Strength training:
1.6-2.2g/kg body mass/day
Energy restriction:
requirements may be highe
Older adults > RDA
20-30g per meal
Aging populations
have increased protein requirements
1.4g/kg/BW to Maintain Muscle Mass
FATS
functions
Protection of Internal Organs
Thermoregulation
Uptake and Storage of Fat Soluble Vitamins
Provides Energy Component of Cell Membrane
Hormone Storage
Source of Essential Fatty Acids
Fuels Low-Moderate Intensity Exercise
DIETARY FAT
1g of fat
= 9 Kcal
Recommended Daily Amount of Fat:
30-35% of Daily Caloric Intake
categorised based on their chemical structure:
Trans Fat
Saturated Fat
Solid at Room Temperature
Most Animal Products
Unsaturated Fat
Monounsaturated
Polysaturated
Liquid at Room Temperature
Mainly Plant-Based Sources
Omega 3 & 6 (Essential Fatty Acids)
ESSENTIAL FATTY ACIDS
Reduced Cardiovascular Risk
Improved Blood Lipid Profile
Reduce Cognitive Decline with Ageing
Sources of Omega 3
Oily Fish
Nuts
Seeds
Dark Green Vegetables.
CHOLESTEROL
Low Density Lipoproteins
‘Bad’ Cholesterol
Transports Cholesterol from the Liver Around the Body
May Contribute to Atherosclerosis
High Density Lipoproteins
Good’ Cholesterol
Transports Cholesterol from Cells (Body) to Liver
May Prevent Build Up on Artery Wall
Protection from Cardiovascular Disease