NUTR 331 NUTRITION FOR HEALTH
LECTURE NOTES 1-15 ATHABASCA
UNIVERSITY.
, lOMoAR cPSD| 19857451
Contents
Unit 1 Overview of Nutrition; Assessment of Nutritional Status ................................. 1
Unit 2 General Principles of Research in Nutrition ...................................................... 9
Unit 3 Dietary Reference Intakes and Diet-planning Guides .................................... 22
Unit 4 Body Systems and Digestion .............................................................................. 36
Unit 5 The Carbohydrates: Sugar, Starch, and Fibre .................................................. 43
Unit 6 The Lipids: Fats, Oils, Phospholipids, and Sterols .......................................... 54
Unit 7 Protein and Amino Acids .................................................................................... 66
Unit 8 Metabolism of Nutrients and Energy Balance ..................................................79
Unit 9 The Vitamins ........................................................................................................ 89
Unit 10 Water and the Minerals .....................................................................................107
Unit 11 Introduction to Chronic Diseases of Lifestyle, Obesity, and Diabetes .........123
Unit 12 Cardiovascular Diseases ................................................................................... 138
Unit 13 Diet and Cancer ..................................................................................................146
Unit 14 Vegetarian Diets, Alcohol, and Caffeine .......................................................... 155
Unit 15 What Is the Healthiest Diet? .............................................................................164
Answer to Question 8 of the Unit Quiz ............................................................ 179
Answer to Question 14 of the Unit Quiz ......................................................... 180
References .......................................................................................................... 182
, lOMoAR cPSD| 19857451
Unit 1 Overview of Nutrition; Assessment of Nutritional
Status
Introduction
The human body is constantly undergoing changes that are governed by
genetics and are highly dependent on the availability of nutrients. In this
unit, we will take an overview of nutrition by defining the terms nutrition
and nutrient, and by identifying the major classes of nutrients. We will also
examine some of the factors that influence our food intake. Eating too little
or too much can create an imbalance of nutrients and result in nutritional
problems. We will also discuss different techniques for assessing nutritional
status.
Objectives
After completing this unit, you should be able to
1. define nutrition.
2. discuss the nature of nutrients.
3. describe four methods of assessing nutritional status.
4. describe four methods of diet information collection for nutritional
analysis of individuals or groups of people.
5. explain the uses and limitations of food composition databases.
1
, lOMoAR cPSD| 19857451
Section 1 Nutrition as an Applied Science
Since nutrition draws on and applies principles from many disciplines, it is
often referred to as an applied science. The disciplines on which nutrition
researchers draw include biochemistry, physiology, anatomy, genetics,
anthropology, psychology, sociology, religion, microbiology, agriculture,
geography, and business. Biochemistry, physiology, and anatomy help
nutritionists understand how nutrients are processed in the body at
molecular and cellular levels, and thereby help explain nutritional
phenomena in the body. Genetics helps nutritionists understand why
certain people are more susceptible than others to nutrition-related
diseases, such as heart disease and diabetes. Anthropology, psychology,
sociology, and religion explain people’s choices of foods. Microbiology,
agriculture, geography, and business determine the kinds and quantities of
food available to us.
Nutrition is of tremendous importance in helping to explain the causes of
disease. Since the 1960s, medical researchers have made major advances in
discovering how diet is related to such diseases as cancer, obesity,
hypertension, colon disease, and diabetes. These diseases are common
causes of premature death and make significant contributions to health
care costs. About one-third of Canadians die of heart disease and another
third die of cancer (Statistics Canada, 2010). Government (federal,
provincial, and local) and health organizations (e.g., Heart and Stroke
Foundation, Canadian Diabetes Association) are developing strategies to
promote prevention or delay of the onset of such health problems. Nutrition
policies or recommendations are strategies (among others) to help
Canadians reduce their risks.
Nutrition is also very much involved in treatment of diseases. In many
diseases, including those mentioned above, diet is of considerable
importance, either as a component of actual treatment or as a part of
patient care.
Another area in which nutrition figures prominently is food development.
When manufacturers formulate a new food, nutrition science may be used.
2
LECTURE NOTES 1-15 ATHABASCA
UNIVERSITY.
, lOMoAR cPSD| 19857451
Contents
Unit 1 Overview of Nutrition; Assessment of Nutritional Status ................................. 1
Unit 2 General Principles of Research in Nutrition ...................................................... 9
Unit 3 Dietary Reference Intakes and Diet-planning Guides .................................... 22
Unit 4 Body Systems and Digestion .............................................................................. 36
Unit 5 The Carbohydrates: Sugar, Starch, and Fibre .................................................. 43
Unit 6 The Lipids: Fats, Oils, Phospholipids, and Sterols .......................................... 54
Unit 7 Protein and Amino Acids .................................................................................... 66
Unit 8 Metabolism of Nutrients and Energy Balance ..................................................79
Unit 9 The Vitamins ........................................................................................................ 89
Unit 10 Water and the Minerals .....................................................................................107
Unit 11 Introduction to Chronic Diseases of Lifestyle, Obesity, and Diabetes .........123
Unit 12 Cardiovascular Diseases ................................................................................... 138
Unit 13 Diet and Cancer ..................................................................................................146
Unit 14 Vegetarian Diets, Alcohol, and Caffeine .......................................................... 155
Unit 15 What Is the Healthiest Diet? .............................................................................164
Answer to Question 8 of the Unit Quiz ............................................................ 179
Answer to Question 14 of the Unit Quiz ......................................................... 180
References .......................................................................................................... 182
, lOMoAR cPSD| 19857451
Unit 1 Overview of Nutrition; Assessment of Nutritional
Status
Introduction
The human body is constantly undergoing changes that are governed by
genetics and are highly dependent on the availability of nutrients. In this
unit, we will take an overview of nutrition by defining the terms nutrition
and nutrient, and by identifying the major classes of nutrients. We will also
examine some of the factors that influence our food intake. Eating too little
or too much can create an imbalance of nutrients and result in nutritional
problems. We will also discuss different techniques for assessing nutritional
status.
Objectives
After completing this unit, you should be able to
1. define nutrition.
2. discuss the nature of nutrients.
3. describe four methods of assessing nutritional status.
4. describe four methods of diet information collection for nutritional
analysis of individuals or groups of people.
5. explain the uses and limitations of food composition databases.
1
, lOMoAR cPSD| 19857451
Section 1 Nutrition as an Applied Science
Since nutrition draws on and applies principles from many disciplines, it is
often referred to as an applied science. The disciplines on which nutrition
researchers draw include biochemistry, physiology, anatomy, genetics,
anthropology, psychology, sociology, religion, microbiology, agriculture,
geography, and business. Biochemistry, physiology, and anatomy help
nutritionists understand how nutrients are processed in the body at
molecular and cellular levels, and thereby help explain nutritional
phenomena in the body. Genetics helps nutritionists understand why
certain people are more susceptible than others to nutrition-related
diseases, such as heart disease and diabetes. Anthropology, psychology,
sociology, and religion explain people’s choices of foods. Microbiology,
agriculture, geography, and business determine the kinds and quantities of
food available to us.
Nutrition is of tremendous importance in helping to explain the causes of
disease. Since the 1960s, medical researchers have made major advances in
discovering how diet is related to such diseases as cancer, obesity,
hypertension, colon disease, and diabetes. These diseases are common
causes of premature death and make significant contributions to health
care costs. About one-third of Canadians die of heart disease and another
third die of cancer (Statistics Canada, 2010). Government (federal,
provincial, and local) and health organizations (e.g., Heart and Stroke
Foundation, Canadian Diabetes Association) are developing strategies to
promote prevention or delay of the onset of such health problems. Nutrition
policies or recommendations are strategies (among others) to help
Canadians reduce their risks.
Nutrition is also very much involved in treatment of diseases. In many
diseases, including those mentioned above, diet is of considerable
importance, either as a component of actual treatment or as a part of
patient care.
Another area in which nutrition figures prominently is food development.
When manufacturers formulate a new food, nutrition science may be used.
2
