Content Outline - University of Phoenix



Week One Content Outline

TOPIC and Objectives

NUTRITION, A PATH TO HEALTH OR CHRONIC DISEASE

• Explain the connection between nutrition and health.

• Identify the factors that influence people’s food choices.

• Evaluate foods for their nutritional value.

• Describe the processes of digestion and absorption within the human body.

Content outline

1. EXPLAIN THE CONNECTION BETWEEN NUTRITION AND HEALTH.

a. Good health: the nutrition connection

1) Nutrition is the science that links foods to health and disease.

2) Nutrients come from food.

a) Essential nutrients must be consumed in the diet, and cannot be made by the body.

b) Nutrient density measures the nutrients provided by the food.

3) Macronutrients are needed in large amounts.

4) Micronutrients are needed in small amounts.

b. Classes and sources of nutrients

1) Six classes of nutrients

a) Carbohydrates

1) Starch

2) Sugars

3) Fiber

b) Lipids

1) Cholesterol

2) Saturated fat

3) Unsaturated fat

c) Proteins: amino acids

d) Vitamins

e) Minerals

f) Water

2) What nutrients do

a) Provide energy

b) Form body structures

c) Regulate physiological processes

3) Foods provide more than nutrients

a) Phytochemicals: substances found in plant food

b) Zoochemicals: substances found in animal food

c. Nutrition in health and disease

1) Overnutrition

2) Undernutrition

3) Many diseases resulting from nutritional deficiency or excess

4) Some diseases or conditions occurring because of problems with specific organs of the digestive system

5) Diet-gene interactions: Nutritional genomics, or nutrigenomics, is the study of how diet affects our genes.

d. Lifestyle diseases

1) Other major diseases are sometimes referred to as lifestyle diseases, caused by a sedentary lifestyle and a diet filled with refined carbohydrates and large portions.

2) By changing their lifestyle, people may decrease their chances of developing lifestyle diseases and suffering their consequences.

3) Diseases and conditions related to the digestive tract are as follows:

a) Stomach: ulcers, reflux

b) Gall bladder: gallstones

c) Liver: hepatitis, cirrhosis

d) Pancreas: cystic fibrosis

e) Intestines: irritable bowel, celiac disease, diarrhea, constipation, hemorrhoids

4) Diabetes is a disease in which the body does not produce or properly use insulin.

a) Results when the insulin receptors on cells are resistant, which blocks the effectiveness of insulin that is present

b) Causes of diabetes are both genetic and environmental.

1) Obesity and lack of exercise appear to play a role in environmental causes.

2) There is currently no known cure, but a healthful lifestyle may reduce or even eliminate the need for medication.

c) Types of diabetes

1) Type 1: formerly known as insulin-dependent or juvenile-onset diabetes

2) Type 2: the most common type of diabetes

3) Gestational diabetes

a) Occurs during pregnancy for some women but usually disappears after delivery

b) These women are at a higher risk for developing type 2 diabetes later in life.

5) Heart disease

a) Leading cause of death in the United States

b) Broad group of diseases

1) Hypertension: high blood pressure

2) Hypercholesterolemia: high cholesterol

3) Myocardial infarction: heart attack

4) Coronary artery disease: angina

5) Cerebrovascular accident: stroke

c) Risk factors

1) Those you can control, such as lifestyle choices, especially in nutrition, use of tobacco, and activity

2) Those you cannot control, such as family history and genetics

d) Warning signs of a heart attack

1) Chest discomfort

2) Discomfort in other areas of the upper body, such as back, neck, jaw, or stomach

3) Shortness of breath

4) Cold sweat, nausea, or lightheadedness

e) Treatment

1) The best treatment is prevention.

2) More healthful lifestyle choices will slow the progression of the disease once it is diagnosed and may even reverse some damage.

3) Other treatments include medication and surgery, which are specific to each disease process and the individual patient.

6) Osteoporosis

a) This is a condition of low bone density. Bone loss occurs faster than bone replacement, so bones become fragile with increased susceptibility to fractures, especially in the wrist, hip, and spine.

b) Women are at greater risk for developing osteoporosis, but men can also develop it.

c) Many people do not realize they have osteoporosis. Symptoms include weight loss and loss of height over time, with a stooped posture; however, these are late signs and indicate that the individual is already at great risk of fracture.

d) Fractured bones in the elderly decrease independence and often lead to long-term hospitalization, with an increase in the development of other serious illness and disease.

e) The best prevention of osteoporosis occurs in childhood and young adulthood when bone mass is deposited. A healthful diet and weight-bearing physical activity lead to strong bones that last longer as a person ages.

f) These are risk factors you cannot change.

1) Gender: Women are at greater risk, especially after menopause.

2) Age: The older you are, the greater your risk, because your bones become weaker with age.

3) Body size: Small, thin-boned women are at greater risk.

4) Ethnicity: Caucasian and Asian women are at greater risk; African American and Hispanic women have a lower, but still significant, risk.

5) Family history: Fracture risk may be due, in part, to heredity. People whose parents have a history of fractures also seem to have reduced bone mass.

g) These are risk factors you can change.

1) Sex hormones: abnormal absence of menstrual periods (amenorrhea) and low estrogen levels (menopause) in women; low testosterone levels in men

2) Anorexia nervosa: This eating disorder increases the risk of osteoporosis due to severe malnutrition.

3) Vitamin and mineral intake: not only calcium for strong bones but also vitamin D, vitamin K, magnesium, phosphorus, iron, zinc, and copper

4) Medication use: Long-term use of steroids and some anticonvulsants can lead to loss of bone density and fractures.

5) Lifestyle: An inactive lifestyle or extended bed rest tends to weaken bones.

6) Cigarette smoking: Smoking is bad for the bones, heart, and lungs; it also lowers estrogen levels in women.

7) Alcohol intake: Excessive consumption increases the risk of bone loss and fractures.

h) Treatment

1) A comprehensive osteoporosis treatment program focuses on proper nutrition, exercise, and safety issues to prevent falls that may result in fractures.

2) A physician may prescribe medication to slow or stop bone loss, increase bone density, and reduce fracture risk.

7) Cancer is the abnormal and uncontrollable division of cells.

a) This is the second-leading cause of death in North America.

b) This is actually many different diseases: Risks for one type of cancer do not increase risks of all cancers, but there are some factors related to nutrition.

c) Both genetics and lifestyle affect one’s risks of developing cancer.

1) Certain genes have been isolated for particular cancers, but having the gene does not predict that one will develop cancer. It does, however, greatly increase the risk, so special vigilance and risk reduction must be taken.

2) One-third of all cancers in North America are directly attributed to tobacco use (Wardlaw & Smith, 2011).

d) Experts estimate that diet plays a role in developing many cancers.

1) Certain vitamins and minerals are thought to be protective.

2) Diets should be moderate in energy and fat.

3) Cancer-inhibiting foods are fruits, vegetables, whole grains, legumes, fish, and low-fat or nonfat dairy products.

e) Obesity and some chemicals result in increased cancer risk.

f) Here are some suggestions for reducing risk for cancer:

1) Remain physically active.

2) Avoid obesity.

3) Moderate alcohol intake.

4) Limit the intake of salt-cured, smoked, and nitrate-cured foods.

g) Early detection is important.

1) Warning signs may be remembered with the acronym CAUTION (Wardlaw & Smith, 2011):

a) C: change in bowel or bladder habits

b) A: a sore that does not heal

c) U: unusual bleeding or discharge

d) T: thickening or lump in the breast or elsewhere

e) I: indigestion or difficulty in swallowing

f) O: obvious changes in a wart or mole

g) N: nagging cough or hoarseness

2) Other detection methods

a) Unexplained weight loss

b) Colonoscopy examinations

c) Prostrate-specific antigen, or PSA, test

d) Papanicolaou tests, or Pap smears

e) Breast examinations and mammograms starting at age 40

2. Identify the factors that influence people’s food choices.

a. Choosing a healthy diet

1) Eat a variety of foods.

2) Balance your choices.

3) Practice moderation.

b. Evaluating nutrition information: the science behind nutrition

1) Scientific method

a) Hypotheses: proposed explanation for an observation or a scientific problem

b) Theories: a formal explanation of an observed phenomenon made after a hypotheses

2) How scientists study nutrition

a) Epidemiology

b) Control group

c) Experimental group

3. Evaluate foods for their nutritional value.

a. Guidelines for a healthy diet

1) Past and present US recommendations

a) Food guides:

b) Nutritional status: health as it is influenced by the intake and utilization of nutrients

2) Dietary reference intakes (DRIs)

a) Recommendations for amounts of energy, nutrients, and other food components healthy people should consume to stay healthy, reduce risk of chronic disease, and prevent deficiencies (Wardlaw & Smith, 2011)

b) DRIs contain four sets of values

1) Estimated average requirements: average amounts of nutrients required by healthy individuals

2) Recommended dietary allowances: specific amounts of recommended amounts of nutrients and other dietary components of most healthy people

3) Adequate intakes: based on what healthy people typically eat

4) Tolerable upper intake levels: specific maximum amount of nutrient most people can consume daily without experiencing adverse effects

c) Recommendations for energy intake

1) Estimated energy requirements: estimate of how many calories are needed to keep body weight stable

2) Acceptable macronutrient distribution ranges: recommendations about the proportion of calories that should come from carbohydrates, fat, and protein in a healthful diet

d) Tools for diet planning

1) MyPlate

2) Daily food plan

3) Empty calories

b. Food and supplement labels

1) Food labels provide information about the nutrition composition of a food and explain how that food fits into an overall diet.

a) All food labels must contain nutritional facts.

b) Daily value is a reference value for the intake of nutrients used on food labels.

c) Ingredient list: Know exactly what goes into your food.

d) Nutrient content and health claims are statements that highlight specific characteristics of a product.

2) Dietary supplements are considered foods, not drugs.

a) Must carry supplement facts on the label similar to nutrition facts on foods

b) Must provide claims describing the role of the dietary ingredient in maintaining normal structure, function, or general well-being

4. Describe the processes of digestion and absorption within the human body, from meals to molecules.

a. The organization of life

1) Atoms: the smallest unit of an element that retains the properties of the element

2) Molecule: a group of two or more atoms of the same or different elements bonded together

3) Cell: the basic structural and functional unit of living things

4) Organ: a discrete structure composed of more than one tissue that performs a socialized function

5) Organ system: a group of organs working together to perform a particular function

6) Organism: the organ systems working together to ensure proper function of the entire organism

7) Hormones: a chemical messenger that is produced in one location in the body, which travels to other locations to elicit a response

b. Digestive system

1) Digestion: the process by which food is broken down into components small enough to be absorbed into the body

2) Absorption: the process of taking substances from the gastrointestinal tract into the interior of the body

a) Simple diffusion: unassisted diffusion of a substance across a cell membrane

b) Osmosis: unassisted diffusion of water across a cell membrane

c) Facilitated diffusion

3) Feces: body waste, including unabsorbed food residue, bacteria, mucus, and dead cells, which is eliminated from the gastrointestinal tract by way of the anus

c. Structure of the digestive system

1) Mouth: chews food and mixes it with saliva

2) Salivary glands: produce saliva, which contains a starch-digesting enzyme

3) Pharynx: swallows chewed food mixed with saliva

4) Stomach: churns and mixes food; secretes acid and a protein-digesting enzyme

5) Liver: makes bile, which aids in digestion and absorption of fat

6) Pancreas: releases bicarbonate to neutralize intestinal contents; produces enzymes that digest carbohydrate, protein, and fat

7) Gallbladder: stores bile and releases it into the small intestine when needed

8) Small intestine: absorbs nutrients into blood or lymph; most digestion occurs here

9) Large intestine: absorbs water and some vitamins and minerals; home to intestinal bacteria; and passes waste material

10) Anus; opens to allow waste to leave the body

d. Digestive system secretions

1) Mucus is a viscous fluid secreted by glands in the digestive tract and other parts of the body. It lubricates, moistens, and protects cells from harsh environments.

2) Saliva is a watery fluid that is produced and secreted into the mouth by the salivary glands. It contains lubricant, enzymes, and other substances. Salivary amylase breaks down starch.

3) Gastric juice is chemical digestion in the stomach.

4) Pancreatic juice

a) Bicarbonate neutralizes acid.

b) Pancreatic amylase breaks down starch.

c) Pancreatic proteases breaks down protein.

d) Lipase breaks down amino acids and fat.

e) Bile aids in fat digestion and absorption.

e. The digestive system and disease prevention

1) Food allergies are an immune response to food. Allergen is a substance that causes and allergic reaction.

2) Celiac disease is a condition in which the protein gluten damages or destroys the villi of the small intestines.

3) Heartburn is a burning sensation in the chest or throat caused when acidic stomach contents leak back into the esophagus.

4) Gastroesophageal reflux disease: is a chronic condition in which acidic stomach contents leak into the esophagus causing pain and damage to the esophagus.

5) Peptic ulcers are open sores in the lining of the stomach, esophagus, or upper small intestine.

6) Gallstones are solid material that accumulate in either the gallbladder or the bile duct.

7) Diarrhea occurs with frequent watery stools.

8) Constipation occurs with dry, hard stools that are difficult to pass.

References

WARDLAW, G. M., & SMITH, A. M. (2011). CONTEMPORARY NUTRITION (8TH ED.). NEW YORK, NEW YORK:

McGraw-Hill Company.

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download