NUTR1023 Lecture : NUTR1023

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1.1
Wednesday, 29 November 2017
11:21 am
Nutrition:
The intake of food, considered in relation to the body's dietary needs
The study of foods, their nutrients and other chemical constituents,
and their effects in health and disease
Integrates knowledge from
Biochemistry
Physiology
Food science
Epidemiology
Sociology
Anthropology
Economics
3 levels of influence to consider:
Individual nutrient level
Food level
Overall dietary pattern level
NUTRIENTS
Critical food component essential for life and growth
E.g. folic acid involved in neural tube defects (example of effects of a
single nutrient on growth)
FOOD
Material in which the nutrients are packaged together
Usually of plant/animal origin
May contain carbs, fats, proteins, vitamins, minerals
Assimilated by an organism to produce energy, stimulate growth and
maintin life
DIETARY PATTERNS
Quantities, proportions, variety or combinations of different
foods/beverages in diets, and the frequency with which they are
habitually consumed
Good model for studying effects of food consumption on health
Consider effects of food synergy (i.e. looking at the
COMBINATION of foods instead of the foods themselves alone)
Different types of nutrition research:
Mechanistic research (looking at specific effects of a substituent of
food on a particular physiological function)
Can involve highly controlled experiments using cell
cultures/animal models in which a lot is already known, so the
pathways being studied can be isolated and observed --> NOT
taken as direct evidence of effects, but helps explain
observations
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Observational studies (looking at relationship between dietary
practices and health outcomes)
Relies on epidemiology, the study and analysis of the patterns,
causes, and effects of health and disease conditions in defined
populations
Randomised controlled trials (control every other potential
influence on a particular health outcome BESIDES the food consumed)
Most highly weighted in terms of quality of evidence provided
Should be double blind, or at least have participants blind to
whether they are in an intervention or control group
Role of breakfast consumption in weight loss:
Used to think breakfast was very important in weight loss (based on
old observational trials)
Recently conducted a randomised controlled trial where everything
was controlled EXCEPT what was had for breakfast - found that it
didn't hold much bearing on likelihood of successful weight loss
^highlighting that observational trials don't allow control of certain
other influences
Focal points of research into food and health:
Past: nutrient deficiency
Current: chronic disease prevention
Future: possibly sustainability and food security
READING - CHAPTER 1:
Physiology: structures and functions of components of the body
Pathophysiology: how these components are affected in diseased
states
Chemistry: the chemical structure of food molecules
Biochemistry: how these food molecules play a role in pathways that
underlie body function
Macronutrients = proteins, fat and carbohydratesMicronutrients =
vitamins and minerals Nutritional balance = meeting the required
amounts of all nutrients, while at the same time meeting requirements for
energy intakes
Need to consider the interdependence between food components, and
between individual foods and the total diet
ORIGINS of nutrition science:
Wilbur Atwater - determined energy value of foods
Observed the effects of citrus fruits on preventing scurvy
Nutritional genomics show how components of food act as the agents of
the environment in the environmental effects on gene expression --> may
develop new implications for how much of a certain nutrient a person may
need, and how diet may influence whether a person develops a disease state
or not Food synergy = idea that effect of food may be greater than the
sum of its parts QUESTIONS
List the disciplines from which we acquire nutrition knowledge
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Chemistry, biochemistry, epidemiology, physiology, sociology,
anthropology, economics, food science
Describe how food consumption influences our health.
What is the best type of study for determining a cause and effect
relationship between food and a health outcome?
Randomised controlled trials: these allow for the most direct
evidence to be gained
Describe some of the benefits and limitations of observational studies
in nutrition.
Benefits: allows food to be consumed in the context of normal
dietary patterns and conditions
Limitations: doesn't allow for much control
Describe what is meant by food synergy and explain how this might
influence how food and nutrition is studied in the future.
Food synergy is the concept which suggests that the effects of
combinations of foods as a whole may be greater than the sum
of its parts
May influence future research to consider dietary patterns as
opposed to focusing on looking at micro/macronutrients
1.2
Saturday, 2 December 2017
11:23 am
Some examples of effects of nutrients on potential health issues:
Sodium and blood pressures
Higher folic acid (a B-vitamin) --> less risk of neural tube defects
Higher omega-3 fatty acids --> less risk of cardiovascular mortality
US Dietary guidelines report 2015:
Healthy dietary pattern is:
Higher in vegetables, fruits, whole grains, low- or non-fat dairy, seafood,
legumes and nuts
Moderate in alcohol
Lower in red and processed meats, low in sugar-sweetened foods and drinks
and refined grains
READING - KATZ AND MELLOR ARTICLE:
Optimal eating can result in amelioration (improvement) of gene expression,
as well as dramatic reduction in risk of chronic disease and increased life
expectancy
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