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INTRODUCTION
Nutrition:
The science of food, nutrients, and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances.
AMA, Council on Food and Nutrition
Famous Quote
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 c. 460-377 B.C.
Macronutrients
Carbohydrates Proteins Fats (lipids)
Kcal: measure of the amount of heat needed to raise the temperature of 1000 grams (1 liter) of water to 1 degree C. (approximately the same as 4 cups of water to 2 degrees F)
Definitions
Deficiency: lack of nutrients
biochemical deficiency symptoms
nutrition deficiency symptoms measured in blood or urine (such as low levels of a nutrient or enzyme activities) clinical symptoms appear as a result of severe or prolonged lack of nutrients (changes seen in physical examination in skin, hair, nails, tongue, and eyes.
Definitions, cont
Overnutrition:
needs. Undernutrition: nutritional intake falls below needs to maintain health, results from long-term reductions in nutrients.
Nutritional Assessment
5 components
A. Anthropometry B. Biochemical C. Clinical Examination D. Dietary Evaluation E. Energy Expenditure (Physical Activity)
Diet History
24-hour recall Food Frequency Usual Intake Food Record
24-Hour Recall
Documents a patients intake of all food and beverages during the previous 24-hour period. Many patients do not remember what they ate and can not accurately estimate quantities consumed. Ideal for patients with diabetes-ability to assess timing of meals, snacks, and insulin injections
Written record by the patient of everything they ate and drank over a 2 to 7 day period. Many patients are not motivated to write down everything. (although those who do, may lose weight.) Difficult for physicians to take the time to review and comment, especially if not trained. Ideal for patients who have difficulty losing weight, those who are eating out of control and gaining weight, brittle diabetics, emotional eaters.
derived from healthy adults calculates resting energy expenditure additional stress and activity factors added REE for males: 66+[13.7 x wt (kg) ] + [5.0 x ht (cm) ] - [6.8 x age] = kcal/day REE for females: 655 + [9.7 x wt (kg)] + [1.8 x ht (cm)] - [4.7 x age] = kcal/day
Needs.
A= activity level
Not very active Moderately active Very Active Extremely Active 12 15 20 25
Set for daily energy requirements based on defined levels of activity (Different from RDA)
Upper levels (ULs)
The maximum level of daily nutrient intake that is likely to pose no risk or adverse effects
15% of total kcals to come from proteins 30% or less to come from fat
12
90 120 150
15
60
25
15
Trace
80
Meat (1 ounce)
Carbohydrate (grams) Protein Fat (grams) (grams) Kcalories
55 75 100
Fat (1 teaspoon)
Carbohydrate Protein (grams) (grams) Fat (grams) Kcalories
45
2 -3
Fruits
2-4
Use Foods from sparingly this group should not replace any from the other groups.
Carbohydrates
Simple:
Carbohydrates, cont
Complex Carbohydrates:
polysaccharides:
amylose, glycogen
increases fecal bulk, decreases intestinal transit time. Soluble fiber: delays stomach emptying; slows glucose absorption; can lower blood cholesterol level.
Breakfast Orange Juice,1 c Wheaties, c 1% Milk, 1/2c Whole Wheat toast, 1 sl Coffee Lunch Lean turkey Whole Wheat bread, 2 sl Baked Beans, 1/2c Mayonnaise,2 tsp Lettuce, c Pear, with skin
Fiber g
3.6
2.0 3.0
Broiled chicken (no skin), 3oz Baked Potato, with skin, 1 lg Margarine/butter, 1 1/2tsp Green Beans, 1 c 1% milk, 1 c Apple, with peel,1 med
25
Carbohydrate Recommendations
RDA: 130 g/day for adults 50-100 g/day to prevent ketosis
DRI: 45-60% from total Carbohydrate Fiber: general recommendation 20-35 grams/day
New guidelines:
Under 50 yrs old: Men 38 g/day, Women 25 g/day Over 50 yrs old: Men 30g/day, Women 21 g/day
glucose to needed cells such as red blood cells. Forces depletion of muscle and other lean tissues to provide carbons for glucose. Water is lost rapidly (as glycogen stores are depleted)
Dr. Stillman, Calories dont Count, Scarsdale Diet, Drinking mans diet, Four day wonder diet, Air Force diet, Sugar Busters, The zone, etc.
Letter on Corpulence, 1864. William Harveys 1872 publication On corpulence in relation to disease, with some remarks on diet.
Typical Menu
Breakfast: 4-5 ounces of beef, mutton, kidneys, broiled fish, bacon, or cold meat of any kind but pork. 1 small biscuit or 1 ounce of dry toast, 1 large cup tea without milk or sugar. Lunch: 5-6 ounces of any fish except salmon, any meat except pork, any vegetable except potato Any kind of poultry or game. 1 ounce of dry toast. Fruit 2-3 glasses of good claret, or sherry. 2-3 ounces of fruit. 1-2 rusks (cut from bread and rebaked). 1 cup tea without milk or sugar. Supper: 3-4 ounces of any meat except pork, any fish except salmon, 1-2 glasses of claret. Night-cap: 1 tumbler of grog(gin, whiskey or brandy without sugar added) or 1-2 glasses of claret or sherry.
Carbohydrate Diet and a Calorie-restricted Low-Fat Diet on Body Weight and Cardiovascular Risk Factors in Healthy Women.
Brehm BJ et al, J Clinical Endocrinology & Metabolism, 2003
Study Design
53 Women were randomized to a diet
Substance abuse
Pregnancy or lactation
Results
Women on both diets reduced caloric intake by comparable amounts at 3 and 6 months.
Decreased by approximately 450 calories.
The very low Carbohydrate diet group lost more weight than the low fat diet group.
(8.5 + 1.0 vs.3.9 + 1.0 kg; P < 0.001)
The very low carbohydrate diet group lost more body fat than the low fat diet group.
(4.8 + 0.67 vs, 2.0 + 0.75 kg; P <0.01)
Results, cont
No differences in mean levels of blood pressure, blood lipids, fasting glucose, insulin, all were in normal ranges. At 3 months the Very low carbohydrate diet group was consuming a mean level of 1156 Kcal/d, 15% Carbohydrate, 28 % protein, 57% fat. At 3months the Low fat diet group was consuming a mean level of 1245 Kcal/day, 54% carbohydrate, 18% protein,and 28 % fat.
Results, cont
At 6 months the Very low carbohydrate diet group was consuming 1302 Kcal/day, 30% carbohydrate, 23% protein, 46% fat. At 6 months the low fat group was consuming 1247 Kcal/day, 53% carbohydrate, 18 % protein, and 29 % fat. The very low carbohydrate diet group consumed significantly less carbohydrate, vitamin C, calcium, and fiber, and significantly more protein, total fat.
Results, cont.
The very low carbohydrate diet group
developed significant ketonemia, but this was only seen at 3 months and not at 6 months.
Conclusions
A very low carbohydrate diet is more effective than a low fat diet for short term weight loss, and over six months is not associated with deleterious effects on important cardiovascular risk factors in healthy women. The gradual increase in carbohydrates in the very low carbohydrate diet group after 3 months suggests recidivism is likely in persons following this diet, long term weight maintenance may be difficult.
Study Design
132 severely obese subjects (including 77 blacks and 23 women) Mean BMI: 43, with high prevalence of diabetes (39%) or metabolic Syndrome (43%). Were randomly assigned to either a carbohydrate restricted diet (low-carbohydrate) (n= 64) or a calorie and fat restricted diet (low-fat diet) (n=68) for 6 months.
Subjects on the low carbohydrate diet were instructed to consume 30 g or less/day of carbohydrate.
Vegetables and fruits with high ratios of fiber to carbohydrate were recommended.
Subjects the low fate diet were instructed to consume 30 % or less/day of their total Kcal intake as fat and to reduce their total Kcal intake by 500 Kcals.
Followed Obesity Guidelines from NHLBI.
Inclusion Criteria
Age at least 18 yrs BMI: of at least 25.
Exclusion Criteria
Serum creatinine level of more than 1.5
mg/deciliter Hepatic disease Severe,life-limiting medical illness. Inability of diabetic subjects to monitor their own glucose levels Active participation in a dietary program Use of weight loss medications.
Study Results
The low carbohydrate diet group lost more weight than the low-fat group
Mean [+ SD] 5.8+8.6 kg vs. -1.9+4.2 kg,P=0.002
The low carbohydrate diet group had greater decreases in triglyceride levels
Mean -20+43 % vs -4+31%;P=0.001
Results, cont
Insulin sensitivity, measured only in those
subjects without diabetes, improved more in the subjects on the low carbohydrate diet than those on the low fat diet.
6+9% vs -3+8%; P=0.01
Serum glucose levels were markedly
reduced in the low carbohydrate diet group compared to the low fat group.
Conclusions
Severely obese subjects with a high prevalence of diabetes or metabolic syndrome lost more weight on the low carbohydrate diet. Overall, there was only a small magnitude of difference in weight loss between the two diet groups, so longer studies are needed to evaluated the impact on cardiovascular disease.
Study Design
Included articles describing adult, outpatient recipients of low carbohydrate diets of 4 days or more in duration, and 500 kcal/d or more (carbohydrate content and total calories consumed had to be reported) 107 articles describing 94 dietary interventions reported data for 3268 participants; 663 received diets of 60 g/d or less of carbohydrate, of which 71 received 20 g/d or less of carbohydrates.
Results
No study evaluated diets of 60 g/d or less for participants with a mean age older than 53.1 yrs. Only 5 studies ( nonrandomized and no comparison group) evaluated these diets for more than 90 days. Among obese patients, weight loss was associated with longer diet duration, restriction of caloric intake, but not with reduced carbohydrate content.
Results, cont
Low carbohydrate diets had not significant
adverse effects on serum lipids, fasting serum glucose, fasting insulin levels,or blood pressure.
Conclusions
There is insufficient evidence to make recommendations for or against the use of low carbohydrate diets, particularly among participants older than 50 yrs, for use longer than 90 days, or for diets of 20 g/d or less of carbohydrates. Among the published studies, participant weight loss while using low carbohydrate diets was principally associated with decreased caloric intake and increased diet duration but not with reduced carbohydrate content.