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NUTRITION
&
Chapter 2
PLANNING A
HEALTHY DIET
6. Social Pressure
7. Emotional Comfort
8.
Availability/Convenience/Econo
my
9. Body Weight & Image
10. Medical Conditions
11. Nutrition & Health Benefits
Defined by:
1. Organic or inorganic
2. Essential or nonessential
3. Macronutrients or
micronutrients
4. Energy-yielding
Inorganic Nutrients
Minerals
Water
Organic Nutrients
Carbohydrates
Lipids
Protein
Vitamins
The
Nutrients
The Nutrients
Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Water
Vitamins
Organic
Not energy-yielding
Essential
Water soluble vs. fat-soluble
Vulnerable to destruction
Minerals
Inorganic
Not energy-yielding
Essential
Indestructible
Water
Inorganic
Not energy-yielding
Essential
Energy-Yielding Nutrients
Carbohydrates
Proteins
Lipids
Measures of Energy
Kilocalories
45% - 65%
Fat: 20% - 35%
Protein: 10% - 35%
Nutrition Assessment of
Populations
National Nutrition Survey results used to determine
public policy regarding:
1. Nutrition Education
2. Food assistance programs
3. Regulation of food supply
4. Research priorities
5. Healthy People 2010 national
objectives in health promotion and
disease prevention