Guillermo Molina Recio

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1 Guillermo Molina Recio
Lesson 1: Food, Nutrition, Bromatology and Dietetics. Food and Nutrition. Energy Metabolism and Body Expenditure. Energetic Needs Guillermo Molina Recio

2 Introduction

3 Healthy eating considered as a good way to:
Introduction Currently Health Promotion Disease Prevention Treatment Healthy eating considered as a good way to:

4 Media aware of the “media hype" of health and especially nutrition
Introduction Nutrition has an important multidisciplinary dimension (integral approach) Media aware of the “media hype" of health and especially nutrition Good atmosphere and positive attitude in the community towards nutrition knowledge Support to social and health professionals in the development of nutritional education and dietary advice programs

5 Introduction Food Nurse Physician Biochemist Nutricionist Psychologist
Bromatologist Technologist Nutricionist Nurse Physician Psychologist Biochemist

6 Media hype... What to avoid?
The Dunning-Kruger effect or syndrome is a cognitive bias, according to which individuals with little skill or knowledge suffer from a feeling of illusory superiority, considering themselves more intelligent than other more prepared people, incorrectly measuring their skill above the real thing Do not educate without a basement of scientific evidence.

7 Media hype... What to avoid?

8 Media hype... What to avoid?

9 Media hype... who can we trust?

10 Introduction Agriculture and livestock generated the first settlements
History of human feeding begins from the beginning of man's appearance on Earth Men need food from the outside to live and repair the expense of physiological activity Humans began as hunter-gatherers (raw food) Discovery of fire (cooking and food preparation) Agriculture and livestock generated the first settlements

11 Introduction Agriculture and livestock generated the first settlements Dependence on cereal grains for feeding More diverse and richer diet, but no scientific basis Centuries later, science reached agriculture and livestock, developing new methods of conservation and industrial processing of food products Great abundance and variety of foods that characterize the diets of the countries in the present time

12 Introduction Galene and the discovery of the stomach as a place of fragmentation of food into particles Sanctorius ( ), basal metabolism William Harvey ( ), the circulation of blood René Réamur ( ) and Lazaro Spallanzani ( ), gastric acid William Beaumont ( ) and Ivan Pavlov ( ), process and physiology of the digestion

13 Nutrition Science much more recent
Introduction Nutrition Science much more recent Lavoisier (18th century) When breathing, living beings consume O2 and remove CO2 Foods are energy sources whose oxidation in the tissues releases the energy needed to maintain vital processes

14 Introduction Mulder (1839) described the proteins and the fact that they also included nitrogen in their composition Liebig studied the chemical composition of food and its biological significance and function (carbohydrates as a source of energy and proteins as formers of organic structures) Funk, in 1910 discovered vitamins and defines deficiency diseases

15 Introduction With all this knowledge the BALANCED FOOD was established Providing necessary ENERGY for metabolic processes and body work Supplying nutrients with PLASTIC AND REGULATORY function Ensuring the BALANCE between the nutrients Quantity of food provided daily to achieve optimal nutritional status (balance between income and nutrient expenditure)

16 Feeding, Nutrition and Nutrients

17 Feeding, Nutrition and Nutrients
2. f. The set of things taken or eaten as food. Voluntary, educable process that can be highly influenced by social, economic, cultural, and religious factors, among others Consists of obtaining, preparing and eating food for nutritional purposes (regulation and maintenance of vital functions) and psychological purposes (satisfaction and obtaining rewarding sensations) All natural substances which, when ingested and transformed, provide the organism with the matter and energy it needs to live FEEDING

18 Feeding, Nutrition and Nutrients

19 Feeding, Nutrition and Nutrients
Science that studies the processes by which the organism receives, transforms and uses the substances contained in food and which constitute the necessary and essential materials for maintaining life Involuntary and unconscious process There are many ways to feed yourself, but only one way to nourish yourself Pure chemical substance contained in food which is necessary for the maintenance of cells and organs, the repair of tissues and defence against disease NUTRITION

20 Feeding, Nutrition and Nutrients
Once ingested, food needs to be transformed so that its nutrients can be used This is done through digestion, absorption and metabolic utilization of nutrients After the arrival of food to the body, FEEDING FUNCTIONS OF THE NUTRIENTS: Energetic, Regulatory and Plastic (generically called METABOLISM) All these processes are called NUTRITION

21 Bromatology & Dietetics

22 Bromatology & Dietetics
BROMATOLOGY: science that studies food in terms of its production, handling, processing and distribution, as well as its relationship with health status It applies to the study of all foods and nutritional principles or nutrients that plants, animals and man used. Measurement of the quantities to be supplied to individuals according to the specific diets of each being Anthropobromatology: the study of food intended specifically for human consumption. Zoobromatology: the study of food intended for consumption by different animal species, including the study of food values and diets in general

23 Bromatology & Dietetics
Bromatology studies the foods currently used and those that are likely to be used as food or seasoning, to maintain and improve human life. It deals with aspects such as nutritional value, sensorial value, sanitary hygiene, toxicity and other alterations. It is therefore important from three points of view: Legislative

24 Bromatology & Dietetics
BROMATOLOGY OBJECTIVES: To gather the amount of food required for the healthy nutrition of the population To make food enjoyable to the consumer and maintain quality throughout the year. To increase or maintain the nutritional value of food, in order to preserve the correct state of health

25 Bromatology & Dietetics
DIETETICS: Science that studies diets in health or disease (dietetics), according to knowledge of nutritional physiology in the first case and the physiopathology of the disorder in question in the second case.

26 Bromatology & Dietetics
Dietetics: Hygienic study of feeding, which allows to establish, from a scientific point of view, the food ration or diet suitable for a person, according to his or her state of health

27 Bromatología y Dietética
Training in Nutrition and Dietetics is becoming increasingly important due to the large number of health problems associated with an inadequate diet and unhealthy behaviours and lifestyles Nursing professionals, in our direct relationship with the patient and his/her social and family environment, are one of the main agents in promoting the dietary modifications to preserve or recover health

28 Energy Metabolism and Body Expenditure. Energy Needs

29 Energy Metabolism We are heterotrophic beings
We get our energy from the chemical bonds of the nutrients Through respiration-oxidation reactions in the cell compartments Released by the combustion of O2 It is stored in the form of ATP molecules We get the energy we need from the degradation of the organic matter we feed on

30 Energy Metabolism Standard unit. Amount of energy in the form of heat required to raise the temperature of 1 ml. of water by one degree Celsius, from 14.5oC to 15.5oC at a pressure of 4 atm. Small amount in relation to the energy involved in the metabolism of the food. Kilocalorie (kcal) = 1000 cal. Kcal. are used to express the caloric value of food and to measure the body's metabolic output The joule (J) can be also used.  1 cal = 4.18 J 1 kcal. = 4.18 kJ CALORY (cal)

31 Energy Metabolism ENERGY BALANCE I = E = Energy Balance
This balance must be maintained by controlling physical exercise and food intake I > E = Positive balance with fat storage I < E = Negative balance and the reserve is used Difference between energy income (I) and energy expenditure (E) Permanent equations in adults with stable weight

32 COMPONENTS OF THE ENERGY BALANCE
Energy Metabolism COMPONENTS OF THE ENERGY BALANCE ENERGY INCOME Food = Fuel GROSS ENERGY (GE): in a food is defined as the total chemical energy measured from complete combustion of the food in a bomb calorimeter Depends on its energy nutrient content Carbohydrates and lipids are completely oxidized Proteins are incompletely oxidized and residues are eliminated by urine (urea, uric acid, etc.) with energy value

33 COMPONENTS OF THE ENERGY BALANCE
Energy Metabolism COMPONENTS OF THE ENERGY BALANCE ENERGY INCOME DIGESTIBLE ENERGY (DE): Gross Energy - Fecal (nutrients not absorbed and lost in the feces) METABOLIZABLE ENERGY (ME): DE - lost in urine (protein) NET ENERGY (NE): ME - losses in the form of heat, necessary in oxidation processes NET ENERGY Proteins = 4 kcal/g Carbohydrates = 4 kcal/g Lipids = 9 kcal/g Alcohol = 7 kcal/g

34 COMPONENTS OF THE ENERGY BALANCE TOTAL ENERGY EXPENDITURE (TEE)
Energy Metabolism COMPONENTS OF THE ENERGY BALANCE TOTAL ENERGY EXPENDITURE (TEE) Basal metabolic rate (BMR) THERMOGENESIS Food induced Induced by the cold ambient temperatures PHYSICAL ACTIVITY

35 COMPONENTS OF THE ENERGY BALANCE TOTAL ENERGY EXPENDITURE (TEE)
Energy Metabolism COMPONENTS OF THE ENERGY BALANCE TOTAL ENERGY EXPENDITURE (TEE) Basal metabolic rate (BMR) Amount of energy required to maintain physiological functions at rest, fasting, and in a temperature-neutral state Except in very active subjects, it represents a large part of the BMR (50-70%) It is expressed in kcal/24h. Women have 10% less than men (more fat) Beginning at age 20, BMR drops 3% per decade

36 COMPONENTS OF THE ENERGY BALANCE TOTAL ENERGY EXPENDITURE (TEE)
Energy Metabolism COMPONENTS OF THE ENERGY BALANCE TOTAL ENERGY EXPENDITURE (TEE) THERMOGENESIS Increase of energy expenditure above the basal level as a response to different stimuli (food intake, exposure to cold, fear, stress, pain, etc.) Diet-induced thermogenesis (DIT) 10% of BMR Digestion, absorption, transport, metabolism and deposition Cold-induced thermogenesis (CIT) Cold increases metabolism in homeothermic animals

37 COMPONENTS OF THE ENERGY BALANCE TOTAL ENERGY EXPENDITURE (TEE)
Energy Metabolism NEAT? COMPONENTS OF THE ENERGY BALANCE TOTAL ENERGY EXPENDITURE (TEE) PHYSICAL ACTIVITY The most variable component of daily energy expenditure Momentary physical activity Unrestricted physical activity (intensity, duration, training...) 10% of the TEE in bedding 20-40% of TEE in sedentary 50% or more of the TEE in active people

38 Energy Metabolism Food energy (100%) Basal metabolism
Non-digestible energy (lost in the feces) Digestible energy (90-99%) Organic losses (sweat, urine, etc.) Metabolizable energy (85-90%) 50% Heat (useless cycles, energy efficiency) Used or accumulated energy Basal metabolism Physical exercise -Digestion, absorption, distribution and storage

39 Energy Metabolism Level of energy intake from food equivalent to the energy expenditure of an individual of a size and body composition and physical activity compatible with a state of long-term good health and satisfactory quality of life (WHO) In children, pregnant and lactating women, additional energy is included to ensure adequate tissue synthesis or milk secretion

40 WAYS TO DETERMINE ENERGY NEEDS
Energy Metabolism WAYS TO DETERMINE ENERGY NEEDS EXPENDITURE ESTIMATION Direct Calorimetry QUANTIFYING THE ENERGY OF FOOD INTAKE (measuring energy input) Calorimetric pump Indirect Calorimetry -Depending on sex, age and physical activity

41 Energy Metabolism All these methods are complex, expensive and only used in research Theoretical energy expenditure is therefore estimated using prediction equations based on anthropometric measurements (weight, age, sex and height) Weight is the most important variable and may be sufficient along with gender and age The formulas used have been designed following direct measures of energy expenditure

42 Energy Metabolism

43 Energy Metabolism

44 Energy Metabolism

45 Energy Metabolism A Biometric Study of Human Basal Metabolism. J. Arthur Harris and Francis G. Benedict. Proceedings of the National Academy of Sciences. Vol. 4, No. 12 (December 1918): 370–373. The Harris Benedict equation reevaluated. A.M. Roza and H.M. Shizgal. American Journal of Clinical Nutrition. Vol. 40, No. 1 (July 1984): A new predictive equation for resting energy expenditure in healthy individuals. Am J Clin Nutr. vol. 51 No. 2 (February 1990)

46 Divulging Nutrition... properly