Human nutrition 210 (HNT 210) summary of ALL lecture notes
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Course
HNT 210 (HNT210)
Institution
University Of Pretoria (UP)
Book
Understanding Nutrition
These extensive notes are based on the HNT 210 lecture notes and Understanding Nutrition textbook. The notes cover all the work in the module and have also been double checked using the learning outcomes in the study guide to ensure all the information was there. They also include all the necessary...
Test Bank for Understanding Nutrition 15th Edition by Ellie Whitney & Sharon Rady Rolfes 9781337392693 Chapter 1-20 | Complete Guide A+
TEST BANK FOR UNDERSTANDING NUTRITION, 15TH EDITION, ELLIE WHITNEY, SHARON RADY ROLFES |All Chapters ( 1- 39 ) Updated 2024 A+
Understanding Nutrition 15th Edition by Ellie Whitney Test Bank
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HNT 210 (HNT210)
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Content preview
UNIT 1
AN OVERVIEW OF NUTRITION
Introduction
• Daily food choices
a. Benefit health
b. Harm health (chronic disease)
• Diet
a. Not referring to restrictive weight-loss plan
b. Foods and beverages
Food choices are highly personal
• Personal preference (taste: sweet and salty, genetics)
• Habit
• Ethnic heritage or tradition
• Social interactions
• Availability, convenience, and economy
a. Benefits of home-cooked meals
b. Cost
• Positive and negative associations
Food choices: other factors
• Emotions (boredom, depression, anxiety, stress)
• Values (religious beliefs, environmental concerns)
• Body weight and image
• Nutrition and health benefits (whole foods, minimally processed foods, ultra-
processed foods)
The six classes of nutrients
Energy- Macronutri Micronutri
Nutrient Organic Inorganic
yielding ent ent
Carbohydra
✓ ✓ ✓
tes
Lipids (fats) ✓ ✓ ✓
Proteins ✓ ✓ ✓
Vitamins ✓ ✓
Minerals ✓ ✓
Water ✓
Energy in the body
• Body uses macronutrients
• Bonds between the nutrients’ atoms break (energy is released, can be used or
stored)
• Macronutrients
a. Provide raw material for building tissue and regulating body activities
b. Proteins regulate digestion and energy metabolism
The vitamins
• Thirteen organic vitamins, each has a special role
• Facilitate energy release, almost every bodily action requires assistance from
vitamins
• Vulnerable to destruction (heat (from cooking), light, and chemicals)
The minerals and water
• Minerals
a. Sixteen essential minerals
b. Other minerals are environmental contaminants e.g. lead
, c. Indestructible (can leach into water during cooking, may be lost during food
processing
• Water is the environment for nearly all body processes
The science of nutrition
• Foundation in several other sciences (biology, biochemistry, physiology)
• Tremendous growth
• Knowledge gained from sequencing the human genome (nutritional genomics)
Conducting research
• Use of scientific method (systematic process for conducting research)
• Research studies
a. Controls (randomization)
b. Sample size
c. Placebos
d. Double-blind experiments
The scientific method
• Research scientists follow the scientific method. Note that most research
generates new questions, not final answers
• Thus, the sequence begins anew, and research continues in a semi cyclical way
, Types of research
Epidemiological studies
• Cross-sectional studies
• Case-control studies
• Cohort studies
Experimental studies
• Laboratory-based animal studies
• Laboratory-based in vitro studies
• Human intervention (clinical) trials
Analyzing research findings
• Correlations (only show association, a positive correlation is not necessarily a
desired outcome, can also be a negative correlation or no correlation)
• Cautious interpretations and conclusions (accumulation of evidence)
Publishing research
• Peer review (assess research validity prior to publication)
• Newly published findings (are preliminary and not meaningful alone)
• Findings are confirmed or disproved through replication and reanalysis
Dietary reference intakes (DRI)
• To best support health, results from thousands of research studies are used to
produce a set of standards that define amounts of:
a. Energy
b. Nutrients
c. Other dietary components
• Collaborative effort between United States and Canada
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