Chapter 1. General Principles

Energy Units

• calorie - basic unit of heat• kilocalorie - 1000 calories• Calorie - same as kilocalorie

Function of Food

• Growth and development• Energy

– Carbohydrates– Fats– Protein

• Regulation of metabolism– Vitamins– Minerals– Proteins

Nutrients

• Caloric Nutrients– Carbohydrates: 4 kilocalories/gram– Fats: 9 kilocalories/gram– Proteins: 4 kilocalories/gram– (Alcohol: 7 kilocalories/gram)

• Non-Caloric Nutrients– Vitamins– Minerals– Water

Essential Nutrients

• Required for normal growth, health, survival.

• Not synthesized in the body at levels required for normal growth, health, survival.

• Must be consumed in diet.

Nutrient Requirement Standards

• Dietary Reference Intake (DRI)– Estimated Average Requirement (EAR)– Recommended Dietary Allowance (RDA)

• EAR ± 2 SD– Adequate Intake (AI)– Tolerable Upper Intake (UL)

Factors Affecting Nutrient Standards

• Country• Gender\

– lactation• Age

Food Label with Daily Values.

1) Better by DesignHow to recognize the new food labels.

2) Size Up the SituationAll serving sizes are created equal.

3) Look Before You LeapUse the Daily Values.

4) Rate It RightScan the % Daily Values.

5) Trust AdjectivesDescriptions have legal definitions.

• GOOD SOURCE OF FIBER

• LOWFAT 6) Read Health Claims with ConfidenceThe nutrient link to disease prevention.

Many factors affect cancer risk. Eating a diet low in fat and high in fiber may lower risk of this disease.