NUTRITION FITM 202

Instructor: Jodi Robinson, RD

 The Value of Nutrition

“ If we could give every individual the right amount of

nourishment and exercise, not too little and not too much,
we would have found the safest way to health”
Hippocrates, 460-377 B.C.

Why is nutrition important to you?

Dietitian vs. Nutritionist
• What is the difference?
– The letters "RD" (Registered Dietitian) means the
person belongs to a regulated profession and is
registered with the College of Dietitians of Ontario.
– A dietitian is a health professional who has a
Bachelor's degree, specializing in foods and nutrition,
as well as a period of practical training
– The term Nutritionist is not protected by law in all
provinces so people with different levels of training
and knowledge can all themselves a "Nutritionist".
– Dietitians follow an “evidence-based” model
– For more information about Dietitians, please visit the
College of Dietitians website: www.cdo.on.ca
 Why Is Nutrition Important?
• Nutrition contributes to wellness.

• Wellness: the absence of disease

– Physical, emotional, and spiritual health

• Critical components of wellness:

– Nutrition
– Physical activity
Why is Nutrition Important?
 “You are what you eat!”
• The body continuously renews itself
– Each day old tissue is replaced with new
tissue
• Ex. Muscle, bone, skin, blood
 My Contact Information

Professor: Jodi Robinson, RD

Email: [email protected]
Office: C105
Office Hours: Tuesday & Thursday
mornings or late afternoon
by appointment

*Allow 24-48 hours for responses*

 TEXTBOOK
Sizer, F.S., Whitney, E., and
Piche, L. (2012).
Nutrition: Concepts and
Controversies 2nd Cdn
Edition.
Toronto, ON: Nelson
Education.
 TEXTBOOK
• You will require the Diet Analysis Plus
software for 20% of your mark
(assignments)
• This can be purchased separately or as a
package with the textbook
• BE CAREFUL buying the textbook off
campus as it MAY NOT have the required
Diet Analysis Plus
 Course Essentials
• Posted on Blackboard:
– Course Outline (save a copy for your records)
– Critical Path
– Class Notes - print and bring to class
 Course Content
• Fundamental Nutrition
– Macronutrients
– Micronutrients
– Canadian Recommendations & Resources
– Digestion & Absorption
– Healthy Eating & Weight Management
– Nutrition through the lifespan

* Evidence Based Practice & Critical Thinking*

* Nutrition in the News*
 1/3 Less Froot
Sugar Loops

Calories 112 110

CHO 23 24

Fibre 0.9 0.9

Sugar 8 12

Starch 14 11

Fat 0.9 0.5

Saturated 0.3 0.5

PRO 2 1

Sodium 149 110

Note: Same serving sizes

 Examples of what
you will learn
• What are examples of healthy meals and snacks?
• What type of diet will help with weight loss?
• How much protein do individuals engaging in
resistance training really need? Is more better?
• Are artificial sweeteners harmful or helpful for health?
• Should people take supplements for good health?
• What are the 4 Food Groups?
 EVALUATION

• In Class Work: 10%

• Midterm Test: 25%
• Assignment 1: Diet Analysis 20%
• Assignment 2: Debate 20%
• Final Test: 25%
Accommodations needed?
Please contact me ASAP
 EVALUATION
• Midterm: Thurs Oct 17/13
• Final: Thurs Dec 12/13

• Exam conflicts? Notify me in writing no

later than Sept 30/13

• New evaluation policies

 Evaluation Polices
Department Wide

• Seating plans will be used

• Students are NOT
ALLOWED to share ANY
items (ie calculators, pencils,
erasers, etc.)
 Late Assignments
• All assignments must be submitted in the first fifteen (15)
minutes of the specified class.
• After this time, the assignment is perceived as late.
Unless there is a valid reason for the submission of a
late assignment a 20% per day deduction will be made
to the assignment grade for a maximum of 3 days.
• After this point, the assigned work will receive a mark of
zero. Each day consists of the 24-hrs following the start
of the class, including weekends.
 Expectations!
Most important!: Do not impose on the learning of others

Talking during class: Do us all a favour and don’t talk to

your neighbour

Cell phones: Keep them turned off – go out of class if

emergency

Be present: This includes attending class and focusing on

class

Running late? Please still come just be conscious to not

disturb class
 Chapter 1
Introduction to Nutrition
 Why is Nutrition Important?
• A well-chosen array of foods will prevent
malnutrition

• Malnutrition
– Nutrient deficiencies
– Nutrient imbalances
– Nutrient excesses
Nutrition is involved in the prevention and
management of many diseases
a. Diseases caused by nutrient deficiency:
scurvy, goiter, rickets

b. Diseases influenced by nutrition:

chronic diseases such as diabetes, heart
disease, arthritis, osteoporosis
Nutrition and Disease
Nutrition & Disease
 Why is Nutrition Important?
• Besides diet, other factors affect health:
– Tobacco use
– Alcohol use
– Substance abuse
– Physical activity
– Sleep
– Stress
– Conditions at home & work
 What is Nutrition?
Nutrition
– The study of how food nourishes the
body
– The study of nutrients in food & the body

Diet
– The food & beverages a person usually
eats & drinks
 What is Nutrition?
Food
– Any substance the body can take in & assimilate
• Used to enable the body to stay alive & grow
– A source of nutrients
– ‘Food’ can come in many shapes and form….
 Nutrients
– Components of food required for the body’s
functioning

– Roles:
• Provide energy
• Building material
• Maintenance & repair
• Support growth
INTERESTINGLY...

Food and the

human body
are made
from the same
materials
Nutrients
– 6 Categories of nutrients:

• Water
• Carbohydrates
• Fat
• Protein
• Vitamins
• Minerals
The Human Body
& Its Food
 Classes of Nutrients
• Macronutrients: nutrients required in
relatively large amounts.
– Provide energy to our bodies
– Carbohydrates, fats, proteins

• Micronutrients: nutrients required in

smaller amounts.
– Vitamins and minerals
 The Human Body
& Its Food
• Energy
– The capacity to do work

– The energy that fuels the human body comes

indirectly from the sun via plants

– Food energy is measured in calories

 What is a Calorie?

• Calories
– Units of energy
– Kilocalorie = kcalorie (kcal) = calorie

• Used to measure energy in food

• Amount of heat energy needed to raise the

temperature of 1 kilogram of water 1° C
 The Nutrients in Food

• Energy-yielding nutrients
– Body can use the energy these nutrients
contain
• Carbohydrates
• Lipids
• Protein
– Also provides material that forms the structure & the
working parts of the body
 Macronutrients

Carbohydrates (CHO): _______kcal/gram

Fats: __________kcal/gram

Proteins (PRO): __________kcal/gram

ACTIVITY:

One serving of XYZ food

contains 26 g of CHO, 9 g PRO,
and 11 g fat. How many total
calories does it contain?
 The Nutrients in Food

• Essential nutrients
– Nutrients that the body either cannot make, or
cannot make fast enough, from other raw
materials

– Nutrients that must be obtained from food

• If not, deficiencies will occur
 WATER
• Water
– Constantly lost from the body
– Must constantly be replaced

• Essential for life

– Temperature regulation
– Lubrication
– Transport
 Carbohydrates (CHO)
• Primary fuel source for the body, especially the
brain

• Found in grains (wheat, rice), vegetables, fruits,

milk and legumes

• 3 types:
- Starch
- Sugar
- Fibre
 Fat (Lipids)
Primary energy source during rest or low
intensity exercise

Transports fat soluble vitamins

Source of essential fatty acids

Found in oils, nuts, fish, meat

and dairy
 Protein
• Not a primary energy source

• Important for:
- Growth
- Repair
- Maintenance

Sources include meats, poultry, fish, dairy,

seeds, nuts and legumes
Micronutrients

• Vitamins & Minerals

– Do not provide energy to the body
– Regulators that assist in all body processes
e.g. Vitamin K aids with blood clotting
– Serve as parts of body structures
e.g. Calcium & phosphorus in bone
 The Nutrients in Food

• Alcohol
– Energy-yielding

• Is a toxin, not a nutrient

 Key Summary Points

Know the following:

- Definition of nutrition and role in health
- 6 classes of nutrients
- Definition of calorie and energy values of
macronutrients
 Week 1 Checklist
• Purchase the textbook!
• Save and Print Course Outline

• Readings:
– Week 1: Chapter 1
• Pages 1-26
 HOMEWORK
• Find one article or resource that discusses
nutrition (may be a Newspaper article,
Journal article, Blog entry, Factsheet)

• Bring with you to class on Thursday