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Nutrition CH1 - WK1
Food, Nutrition and Health
| Question | Answer |
|---|---|
| Nutrition | The sum of the processes involved in taking in nutrients and assimilating and using them |
| Nutrition science | Scientific knowledge on human food requirements |
| Registered Dietitian (RD) | Nutrition authority on the health care team – usually 1 per hospital |
| Dietetics | Field that applies nutrition science to human health and assists in disease management |
| Traditional approach to health | Attempts change only when illness or disease already exists; Little value for lifelong positive health |
| Preventive approach to health | Identify risk factors; Allows people to choose behaviors to minimize risk of disease |
| Signs of proper nutrition | Well-developed body Ideal weight for body composition - BMI Adequate muscle development Smooth skin, glossy hair, clear and bright eyes Mental and physical alertness Ability to resist disease Increased life span |
| Functions of nutrients in food | 3 basic functions Provide energy Build tissue and sustain life Regulate metabolic processes |
| Carbohydrates | Primary source of fuel for energy Maintain body’s back-up store of quick energy 1 gram carbohydrate = 4 kcal of body energy Should provide 45% to 65% of total kilocalories |
| How much carbs should be in diet? | 45% to 65% of total cals |
| Fats | Animal and plant sources Secondary (storage) form of heat and energy 1 gram fat = 9 kcal Should provide no more than 20% to 35% of total kilocalories |
| Proteins | Primary function is tissue building Source of energy when supply from carbohydrates and fats is insufficient 1 gram protein = 4 kcal Should provide 10% to 35% of total kilocalories |
| How much fat in diet? | no more than 20% to 35% of total cals |
| How much protein in diet? | should provide 10% to 35% of total cals |
| What does protein provide in diet? | Amino Acids - Necessary for building and repairing tissues |
| Vitamin C | water soluable so not a toxicity issue; works well with protein; For collagen, the protein in fibrous tissue |
| Calcium and phosphorus | Building and maintaining bone – not enough = osteoparosis – if not getting enough, will pull it from the bone |
| Iron | Essential part of hemoglobin in blood |
| Fatty acids | Build central fat substance of cell membranes; Promote transport of fat-soluble nutrients throughout body |
| Why is fat important to infants? | brain development; born w/ brown fat – keeps them warm. Builds neuron connections – need fat to do that |
| Vitamins | Function as coenzyme factors Components of cell enzymes in governing a chemical reaction during cell metabolism Take in what is needed and gets rid of what not needed |
| Minerals | Also serve as coenzyme factors |
| Water | Essential base for all metabolic processes – cramps in legs, bad skin turgor - dehydration |
| Fiber | Regulates passage of food material through gastrointestinal tract – move out the junk from GI tract |
| Optimal nutrition | Obtained from a varied diet Desired amounts are balanced |
| Malnutrition | Improper or insufficient diet Includes both undernutrition and overnutrition |
| Undernutrition | Less than desired amounts of nutrients Limits work capacity, immune system, mental activity |
| Overnutrition | Excess nutrient and energy intake over time Produces harmful excess body weight Excessive amounts of nutrient supplements over time supplements over time |
| Dietary Reference Intakes (DRIs) | Published by the National Academy of Sciences Updated every 5 to 10 years Includes recommendations for each gender and age group |
| four interconnected categories of nutrient recommendations | Recommended Dietary Allowances (RDAs) Estimated Average Requirements (EARs) Adequate Intake (AI) Tolerable Upper Intake Level (UL)- max intake ingested w/out adverse effects |
| Recommended Dietary Allowance (RDA) | Daily intake of nutrients that meet needs of almost all healthy individuals |
| Estimated Average Requirement (EAR) | Intake level that meets needs of half the individuals in a specific group This quantity is used as the basis for developing the RDA |
| Adequate intake (AI) | Used when not enough evidence to establish the RDA |
| Tolerable upper intake level (UL) | Sets maximal intake unlikely to pose adverse health risks |
| MyPyramid | Food guidance system; updated every 5-7 years; Goal is to promote physical activity, variety, proportionality, moderation, and gradual improvements |
| Nine focus areas of Dietary Guidelines for Americans, 2005 | Adequate nutrients within calorie needs Weight management Physical activity Food groups Fats Carbohydrates Sodium and potassium- affect heart Alcoholic beverages Food safety |
| DASH diet | dietary approach to stopping hypertension |
| What does proper nutrition require | carbohydrate, protein, fat, vitamins, minerals, and water |
| glycogen | a polysaccharide, the main storage form of carbohydrate, largely stored in the liver and to a lesser extent in muscle tissue |
| kilocalorie | refers to a unit of heat measure and is used alone to designate the small calorie. |
| Amino Acids | nitrogen-bearing compounds that form the stuctural units of protein |
Created by:
MarieG
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