Human Nutrition(Puh 226)

HUMAN NUTRITION(PUH 226)

Lecture Slides

By

Dr Oyewole Oyediran E. Associate Professor University of Ibadan Course Content

• Definition of key concepts in Human Nutrition • Food and Nutrition Security • Diets in Health and Diseases • International/National Food and Nutrition Policies and Programmes • Nutrition Intervention Strategies Learning Objectives At the end of the lectures, the students will be able to:

• Define key concepts in Human Nutrition • Explain the differences between food and nutrition security • Discuss the roles of diet in health and diseases • Understand international/national food and nutrition policies and programmes • Analyse nutrition intervention strategies Different Phases of Nutritional Outcome with Possible Health Implications

Combination of Good Severe under-nutrition Nutrition and Physical Fitness

Over-nutrition/Gross Obesity Definition of key concepts in Human Nutrition

Broad Definition • Nutrition is broadly defined as the study of food nutrients and their sources, its digestion, absorption, utilisation and assimilation, and the interlinks of all factors influencing food availability, accessibility, affordability and acceptability

Key Concepts in Human Nutrition • Food is the (nutritious?) substance people and animals consume in order to survive and possibly, remain healthy. Food consumed is utilised to generate energy and live healthily

• Food contains the nutrients that people and animals require daily to be healthy Key Concepts in Nutrition-cont’d

• Food Nutrients are compounds in foods that are essential to life and health, providing us with energy, the building blocks for repair and growth and substances necessary to regulate chemical processes.

• There are 7 major classes of food nutrients: Carbohydrates (CHO), Lipids (fats/oils), Proteins, Vitamins, Minerals, Water and Fibres

• There are also various Phytochemicals in foods, which do not contribute energy to the body but have great potentials to protect the integrity of body cells. Examples include lycopene, carotenoids, flavonoids, etc Key Concept: Definition of Food Calorie

• A food calorie is actually a “kilocalorie.” In other words it is the amount of energy needed to raise the temperature of one litre of water by one degree

• Originally, the calorie content of a food was measured in a calorimeter

• Food calorie is used to determine how much energy is present in any given food items. Fatty, creamy and starchy and sugary foods contain much calories

Diet diversity is defined as a process of combining many food items together for complementary dietary benefits. It is a best approach to a healthy eating Common Nigerian Food Groups with Examples

• Carbohydrate: Roots and tubers, grains, cereals, etc. Students should mention examples of Nigerian foods that are carbohydrate-based

• Proteins: Fish, Meat, Eggs, Milk, Cheese, Legume Seeds/Pulses, etc

• Fat and Oils: Cooking oils, margarine, butter, salad and ice cream, etc

• Vegetables: Waterleaf, bitter leaf, pumpkin leaf, okra, amaranthus, cochorus, etc

• Fruits: Mango, pineapple, guava, pawpaw, oranges, etc Common Nigerian Food Groups and Calorie Count

• All roots and tuber based foods contain mainly Carbohydrate in form of Starch

• 1 gm of CHO=4 kcal

• All animal based food products contain mainly Protein

• 1 gm of Protein= 4 kcal

• All forms of Oil and Fat can be obtained from either animal (saturated) or plant (unsaturated apart from coconut oil)

• 1 gm of fat/oil= 9kcal

• 1 gm of Alcohol= 7 kcal

• Due to sugar contents of many fruits (fructose in most cases), they can also be source of calories

• Many vegetables do not usually contain calories but when cooked with oil and other condiments including oil, the calorie content will also increase. Vegetables and fruits contains fibres mainly (complex carbohydrate) Note: All these sources of food nutrients contain other nutrients but in small quantities

Nutritional Values of Food

• Nutritional Value of foods is defined as the nutrients contents of food and the likely benefits of the nutrients to the consumer

• Different foods have different nutritional values

• However, the processing methods, storage and methods of preservation of foods can increase or decrease the nutritional value of the same food item e.g. boiling the water before adding washed rice, beans, yam, potato, etc will increase the nutritive value than putting the food items in cold water and allow them to boil together

• Nutritional value is used to rate the quality of the food that is consumed by the individuals How is the nutritional value of foods determined?

• Use of Food Composition Table. (There are WHO and Nigerian versions on the internet, which can be downloaded)

• Use Nutrition Facts Label

• Laboratory Analysis of food items

• Biological Assay for specific nutrients

KEY CONCEPT: GRADES OF MALNUTRITION IN CHILDREN

Wt/Ht/Age Wt for Ht Ht for Age Wt/Ht/Age Normal

Wasting= Acute undernutrition Stunting= Chronic undernutrition

Measurement of Level of Undernutrition in Children

MUAC= Mid Upper Arm Circumference

Red= Severe Yellow= Moderate Green= Normal Shakir Stripe/MUAC Tape Measurement of MUAC Conceptual Framework for Causes of Malnutrition