Food, Nutrition and Health
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| Nutrition | The sum of the processes involved in taking in nutrients and assimilating and using them
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| Nutrition science | Scientific knowledge on human food requirements
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| Registered Dietitian (RD) | Nutrition authority on the health care team – usually 1 per hospital
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| Dietetics | Field that applies nutrition science to human health and assists in disease management
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| Traditional approach to health | Attempts change only when illness or disease already exists; Little value for lifelong positive health
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| Preventive approach to health | Identify risk factors; Allows people to choose behaviors to minimize risk of disease
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| 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
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| Functions of nutrients in food | 3 basic functions Provide energy Build tissue and sustain life Regulate metabolic processes
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| 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
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| How much carbs should be in diet? | 45% to 65% of total cals
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| 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
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| 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
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| How much fat in diet? | no more than 20% to 35% of total cals
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| How much protein in diet? | should provide 10% to 35% of total cals
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| What does protein provide in diet? | Amino Acids - Necessary for building and repairing tissues
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| Vitamin C | water soluable so not a toxicity issue; works well with protein; For collagen, the protein in fibrous tissue
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| Calcium and phosphorus | Building and maintaining bone – not enough = osteoparosis – if not getting enough, will pull it from the bone
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| Iron | Essential part of hemoglobin in blood
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| Fatty acids | Build central fat substance of cell membranes; Promote transport of fat-soluble nutrients throughout body
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| Why is fat important to infants? | brain development; born w/ brown fat – keeps them warm. Builds neuron connections – need fat to do that
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| 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
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| Minerals | Also serve as coenzyme factors
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| Water | Essential base for all metabolic processes – cramps in legs, bad skin turgor - dehydration
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| Fiber | Regulates passage of food material through gastrointestinal tract – move out the junk from GI tract
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| Optimal nutrition | Obtained from a varied diet Desired amounts are balanced
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| Malnutrition | Improper or insufficient diet Includes both undernutrition and overnutrition
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| Undernutrition | Less than desired amounts of nutrients Limits work capacity, immune system, mental activity
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| Overnutrition | Excess nutrient and energy intake over time Produces harmful excess body weight Excessive amounts of nutrient supplements over time supplements over time
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| 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
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| 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
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| Recommended Dietary Allowance (RDA) | Daily intake of nutrients that meet needs of almost all healthy individuals
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| 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
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| Adequate intake (AI) | Used when not enough evidence to establish the RDA
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| Tolerable upper intake level (UL) | Sets maximal intake unlikely to pose adverse health risks
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| MyPyramid | Food guidance system; updated every 5-7 years; Goal is to promote physical activity, variety, proportionality, moderation, and gradual improvements
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| 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
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| DASH diet | dietary approach to stopping hypertension
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| What does proper nutrition require | carbohydrate, protein, fat, vitamins, minerals, and water
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| glycogen | a polysaccharide, the main storage form of carbohydrate, largely stored in the liver and to a lesser extent in muscle tissue
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| kilocalorie | refers to a unit of heat measure and is used alone to designate the small calorie.
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| Amino Acids | nitrogen-bearing compounds that form the stuctural units of protein
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