Lecture Notes For Wardlaw's Contemporary Nutrition, 11th Edition

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CHAPTER 1
NUTRITION, FOOD CHOICES, AND HEALTH
OVERVIEW
This introductory chapter provides an overview of the study of nutrition. Nutrients and their
roles in the body are discussed. Energy and how it is measured is described. Helpful math skills
used in the study of nutrition are reviewed. The scientific method is explained with particular focus
given to its application in the study of nutrition. The typical North American eating pattern is
presented along with methods the government uses to monitor consumption. U.S. health objectives
included in Healthy People 2020 are briefly described. Recommendations for promoting healthy
behaviors and lifestyles are also discussed. The Nutrition and Your Health section, “Eating Well in
College,” investigates common nutritional concerns faced by college students, including choosing
foods, weight gain, alcohol and binge drinking, eating disorders, the vegetarian lifestyle, dietary
concerns of student athletes, and tips for eating well on a budget.
KEY TERMS
Alcohol
Amino acid
Animal model
Appetite
Atom
Bond
Cancer
Carbohydrate
Cardiovascular disease
Case-control study
Cell
Chemical reaction
Chronic
Complex carbohydrate
Control group
Diabetes
Double-blind study
Electrolyte
Enzyme
Epidemiology
Essential nutrient
Fat-soluble
Fiber
Gene
Genomics
Glucose
Hunger
Hypertension
Hypotheses
Inorganic
Kilocalorie (kcal)
Lipid
Macronutrient
Major mineral
Metabolism
Micronutrient
Mineral
Nutrient
Obesity
Osteoporosis
Peer review
Phytochemical
Placebo
Protein
Registered dietitian (RD)
Registered dietitian
nutritionist (RDN)
Risk factors
Satiety
Scurvy
Simple sugar
Solvent
Starch
Stroke
Theory
Trace mineral
Vitamin
Water
Water-soluble
STUDENT LEARNING OUTCOMES
Chapter 1 is designed to allow you to:
1.1 Describe how our food choices are affected by the flavor, texture, and appearance of
food; routines and habits; early experiences and customs; advertising; nutrition and health

concerns; restaurants; social changes; economics; and physiological processes affected by
meal size and composition.
1.2 Identify eating pattern and lifestyle factors that contribute to the 15 leading causes of
death in North America.
1.3 Define the terms nutrition, carbohydrate, protein, lipid (fat), alcohol, vitamin, mineral,
water, phytochemical, kilocalorie (kcal), and fiber.
1.4 Determine the total calories (kcal) of a food or eating pattern using the weight and calorie
content of the energy-yielding nutrients, convert English to metric units, and calculate
percentages, such as percent of calories from fat in an eating pattern.
1.5 Understand the scientific method as it is used in forming hypotheses and theories in the
field of nutrition, including the determination of nutrient needs.
1.6 List the major characteristics of the North American eating patterns, the food habits that
often need improvement, and the key “Nutrition and Weight Status” objectives of the
Healthy People 2020 report.
1.7 Describe a basic plan for health promotion and disease prevention and what to expect
from good nutrition and a healthy lifestyle.
1.8 Identify food and nutrition issues relevant to college students.
LECTURE OUTLINE
1.1 Why Do You Choose the Food You Eat?
A. What influences your food choices?
1. Food is more than nourishment.
2. A mix of biological and social factors influences your food choices (see Figure
1-1).
a. Food flavor, texture, and appearance are the most important factors.
b. Early exposure to various people, places, and events
c. Routines and habits
d. Marketing and advertising by the food industry
e. Restaurant dining
i. Larger portions, nutrient poor, and more calorie dense than home
cooked meals
ii. Federal regulations require health information on menus of some
restaurants.
f. Time and convenience
g. Cost and economics
i. Food cost is second reason why people choose their foods.
ii.

2. Appetite is the psychological (external) influences that encourage us to eat, often
in absence of hunger.
3. Satiety is the state in which there is no longer a desire to eat, a feeling of
satisfaction.
4. The feeding center and satiety center of the brain work to promote adequate
nutrient intake.
C. Putting our food choices into perspective
1. Satiety regulation is not perfect.
2. Decrease portion sizes slowly to allow the body (appetite and satiety) time to
adjust.
1.2 How Is Nutrition Connected to Good Health?
A. What is nutrition?
1. Science that links food to health and disease
2. Ingestion, digestion, absorption, transport, and excretion of food substances
B. Nutrients come from food
1. Nutrients are substances found in food that provide energy and are vital for
growth and maintenance of body.
2. An essential nutrient is required by the body to meet its needs. The body
cannot produce it, or produces it in too little quantity to meet its needs.
3. Essential nutrients must satisfy three criteria.
a. One specific biological function of the nutrient must be identified in
the body.
b. Omission of the nutrient must lead to decline in biological functions.
c. Replacing the omitted nutrient before permanent damage occurs
restores normal biological functions.
C.

1. Simple sugars (monosaccharides and disaccharides)
2. Complex carbohydrates (polysaccharides)
a. Starch (digestible)
b. Fiber (indigestible)
3. Primary source of energy (4 kcal/g)
C. Lipids (i.e., fats, oils)
1. Energy yield: 9 kcal/g
2. Primary form of energy storage
3. Animal fats (butter and lard) are solid at room temperature
4. Plant oils are liquid at room temperature
5. Essential fatty acids
a. Not produced by the body and must be consumed (essential nutrient)
b. Roles in blood pressure regulation and synthesis/repair of cells
c. Small amount required
i. Four tablespoons oil per day
ii. Serving of fatty fish at least twice a week.
D. Proteins
1. Functions
a. Structural components of muscle and bone
b. Blood components
c. Body cell structure

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Choice column to indicate why you picked that food or drink. There can be more than
one reason for choosing a particular food or drink.
FLVR Flavor/texture ADV Advertisement PEER Peers
CONV Convenience WTCL Weight control NUTR Nutritive value
EMO Emotions HUNG Hunger $ Cost
AVA Availability FAM Family/cultural HLTH Health
Application
Ask yourself what your most frequent reason is for eating and drinking. To what degree
is health or nutritive value reason for your food choices? Should you make these higher
priorities?
I choose many foods because they are considered healthy and will help with my health
goals and weight maintenance. Other times I am choosing foods that I am used to eating
or because I am craving something sweet (taste). I should start to think of the nutrients
provided by different foods, and some new foods I have not tried, in order to add some
variety to my eating pattern. This variety will help me meet more of my nutrient
requirements. I could add variety at breakfast, for example, with fruit. I could add a
healthy snack in the afternoon, such as low fat yogurt and granola, rather than drinking
regular cola. I noticed that this a time I am often hungry. This will also help me meet
more of my nutrient requirements, such as calcium, and fiber.

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II. Observe the Supermarket Explosion
Today’s supermarkets carry up to 60,000 items. Think about your last grocery shopping
trip and the items you purchased to eat. Following is a list of 20 newer food products
added to supermarket shelves. For those items you have tried, use the key from Part I to
identify why you chose those products.
Answer choices may vary. Below are examples of why one might choose the following
food products.
CONV Prepackaged salad greens (variety packs other than iceberg lettuce)
HLTH Gourmet or sprayable salad oils (e.g., walnut, almond, olive, or sesame oil)
CONV Precooked frozen turkey patties, precooked bacon
PEER/CONV Microwavable sandwiches (e.g., Hot Pockets or frozen sandwiches)
CONV Microwavable meals in a bowl (e.g., mac and cheese, or soup)
CONV Refrigerated precooked pasta (e.g., tortellini or fettuccini) and accompanying
sauces (e.g., pesto or tomato basil)
HLTH Imported grain products (e.g., risotto, farfalle, gnocchi, or fusilli)
$____ Whole-grain pasta or rice

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