Stage - PowerPoint Presentation

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Stage

2

Nutrition

IntroductionSlide2

What is Nutrition?

‘The

scientific study of food consumption and the use of nutrients in the body.’

(Burnett – Fell et al 2009)

‘The way in which food affects health… The study of foods.’

(No author 2006)

‘Nutrition is the process

… to supply what

is necessary to sustain life. The

study

Nutrition includes:

How

different

foods contribute to growth, energy

and health

; How food is digested and

absorbed

; Nutritional needs through the

life

cycle; Nutrition related diseases

and factors

influencing food choices.’

(HEIA 2008)Slide3

Why is Nutrition important?Slide4

Why do we need food?

To supply energy

To build and repair muscle

Regulation of body processes

ProtectionSlide5

What

are Nutrients?

Nutrients

are chemical compounds

essential

for growth, energy and health

.Macronutrients (macro = large) required daily in large amounts to supply the body with energy.

Carbohydrate (16kj/g)Proteins (17kj/g)Lipids also referred to as fats

(37kj/g

)Micronutrients (micro = small) are

required in small doses to facilitate their varied functions. VitaminsMineralsSlide6

Antioxidant? Probiotic?

Non-Nutrients are the chemicals in foods

not needed

for growth and energy.

Non-Nutrients include:

Probiotics

AntioxidantsContribute to the health of the body:

Probiotics aid gastro-intestinal disorders including constipation and diarrhoeaAntioxidants postpone cancer and heart diseaseSome non-nutrients are also associated with colour

and flavour (e.g. citric acid provides

an acidic or sour flavour).Slide7

How

much Nutrients?

The amount of nutrients required by the body varies according to an individual’s age, activity level, sex and state of health.

Recommended Daily Intake (RDI) is the average daily intake level that is sufficient to meet the nutrient requirements of nearly (97-98%) all healthy individuals.

The RDIs of Macronutrients are measured in grams (g)

Micronutrients are measured in milligrams (mg) or micrograms (

µg)Slide8

Nutrient

Reference Values (NRVs)

‘Nutrient Reference Values (NRVs)

for

Australia and New Zealand provide recommended intakes for energy (kilojoules), protein, carbohydrate, fibre, fats, vitamins, minerals and other nutrients based on age, sex and life stages

.’

(NHMRC)NRVs are more

comprehensive than RDIs:Cover a wider range of nutrients - 33 compared to 19 covered by the previous RDIs.

Detailed information and recommendation to consumers and professionals to avoid deficiency diseases; thus, reduce the risk of chronic disease. Slide9

Nutrient Reference Values (NRVs)

Estimated

Average Requirement (EAR)

estimated to meet nutrient requirements of half the healthy individuals in different age and gender groups.

Recommended Daily Intake (RDI)

The average daily intake that is sufficient to meet the nutrient requirements of nearly all individuals in different age and gender groups.

Adequate

Intake (AI)Used when an EAR and therefore RDI cannot be determined because of limited or inconsistent

dataSuggested

dietary targets (SDTs)

The amount of a nutrient required to prevent or reduce the risk of chronic disease. Upper Level of Intake (UL)The highest average daily nutrient intake level likely to pose no health effects. Acceptable macronutrient distribution range (AMDR)The estimated range required for each macronutrient (expressed as a % contribution to energy) that would allow for an adequate intake of all other nutrients, whilst maximising general health.Slide10

Example of NRVs – Calcium Slide11

Nutrient Reference Values (NRVs)

No

official dietary recommendations set based on the

NRVs.

I

nitial modelling suggests that to meet the

RDIs/AIs each day we will need to eat:9 serves of cereals (with the emphasis on whole grains)6 serves

of vegetables (including lots of greens)3.5 serves of fruit 2 serves of dairy

2-3 serves of meat (Dietician Association of Australia

n.d)Slide12

What is a serve?

(Source: NHMRC 2003)

Cereals, breads

1 serve equal one of the following:

2 slices bread

1 medium bread roll 1 cup cooked rice, pasta, noodles 1 cup porridge

1 cup breakfast cereal flakes ½ cup muesli Milk, Yoghurt, Cheese & Alternatives1 serve equals one of the following:

250ml (1 cup) milk

1//2 cup evaporated milk 40g (2 slices) cheese

250ml (1 cup) custard200g (1 small carton) of yoghurt Alternatively you can try: 1 cup calcium fortified soy milk, 1 cup almonds , ½ cup pink salmon with bonesVegetables & Legumes1 serve equals one of the following: Starchy Vegetables 1 medium potato or yam, ½ sweet potato, 1 medium parsnipDark green leafy vegetables ½ cup cabbage, spinach, silvertbeet, broccoli, cauliflowerLegumes and other vegetables 1 cup lettuce or salad vegetables½ cup broad beans, lentils, peas, green beans, zucchini, Meat, Fish, Poultry & Alternatives1 serve equals one of the following: 65-100g cooked meat or chicken e.g. ½ cup of mince, 2 small chops or 2 slices of roast meat80-120g cooked fish filletAlternatively you can try:2 small eggs, ½ cup cooked (dried) beans, lentils, chick peas, split peas or canned beans½ cup peanuts or almondsFruit1 serve equals one of the following: 1 piece medium sized fruit e.g. apple, orange 2 pieces smaller fruit e.g. apricot, kiwi fruit1 cup diced pieces or canned fruit½ cup fruit juice¼ medium melon e.g. rockmelonDried fruit e.g. 4 dried apricots1 ½ tb sultanas Approx 20 grapes Approx 8 strawberriesExtrasThese are foods we can include occasionally: 1 medium piece of cake or 1 bun ½ chocolate bar60g jam or honey (1tb)30g potato chipsSlice of pizza = 2 extras1 can soft drink or 2 glasses cordial2 scoops ice cream1 meat pie or pasty = 3 extrasSlide13

Nutrient Dense

Vs

Energy Nutrient

Nutrient Dense:

C

ontains many useful nutrients without having a high kilojoule (

kj) value. Sugar and fat reduce nutrient density

given they increase kilojoules without increasing nutrient intake. Q1: What foods would you consider ‘nutrient dense’?Slide14

Nutrient Dense

Vs

Energy Nutrient

Energy Dense:

Energy density refers to the amount of kilojoules per gram of food.

The more kilojoules per gram of food, the greater its energy density. Energy dense snack foods are often referred to as

empty kilojoule foods.

Q2: What foods would you consider ‘energy dense’?Slide15

Nutrient Dense

Vs Energy Nutrient

Nutrient Dense Food

Sources

Energy Dense Food Sources

2 vita

brits

½ cup baked beans ¼ cup peanuts

1 lettuce leaf

3 slices of cucumber

½ tomato 1 apple 10 black grapes 1 nectarine ½ cup skim milk 1 glass of orange juice 1 chocolate donut 1 glass of coke 2 white coffees with 1 sugar each 1 sausage roll 25g potato chips Slide16

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