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nutrition 137
Nutrition Chapter 1
| Question | Answer |
|---|---|
| Food people eat and how bodies use it | Nutrition |
| Scientific knowledge on human’s food requirements | Nutritional science |
| Health profession for applying nutritional science | Dietetian |
| Nutrition authority on the health care team Also referred to as clinical nutrition specialist or public health nutritionist | Registered Dietitian (RD) |
| This must include meeting basic human needs | Health |
| This seeks the full development of potential for all persons | Wellness |
| -Attempts change only when illness or disease already exist -Little value for lifelong positive health | Traditional Health |
| -Identify risk factors -Allows people to choose behaviors to minimize risk of disease | Preventive Approach |
| -Well-developed body -Ideal weight for body composition -Good muscle development -Smooth skin, glossy hair, clear and bright eyes -Mental and physical alertness -Ability to resist disease -Increased life span | Good Nutrition |
| The three primary nutrients includes | CARBOHYDRATE, FATS AND PROTEINS |
| -Provide energy -Build tissue -Regulate metabolic processes -Individual nutrients have many special metabolic functions -No nutrient ever works alone. | Nutrients in Food |
| -Primary source of fuel for heat and energy -Maintain body’s back-up store of quick energy -Should provide 45%-65% of total kilocalories | Carbohydrates |
| -Animal and plant sources -Secondary (storage) form of heat and energy -Should provide no more than 20%-35% of total kilocalories | Fats |
| -Source of energy when supply from carbohydrates and fats is insufficient -Primary function is tissue building -Should provide 10%-35% of total kilocalories | Proteins |
| Builds hemoglobin in the blood | IRON |
| Build central fat substance of cell walls | Fatty acids |
| -Function as coenzyme factors -Components of cell enzymes in governing chemical reaction during cell metabolism | Vitamins |
| Also serve as coenzyme factors | Minerals |
| What percentage of adult body weight is water? | 50-60% |
| -Obtained from a varied diet -Desired amounts should be balanced | Optimal nutrition |
| -Less than desired amounts of nutrients -Limits work capacity, immune system, mental activity | Under-nutrition |
| -Reserves depleted -Nutrient and energy intake insufficient | Malnutrition |
| -Excess nutrient and energy intake over time -Produces harmful gross body weight -Excessive amounts of nutrient supplements over time | Over-nutrition |
| -Published by the National Academy of Sciences -Updated every 5-10 years -Includes recommendations for each gender and age group | Dietary Reference Intakes |
| Used when not enough evidence to establish the RDA | Adequate intake (AI) |
| Sets maximum intake unlikely to pose adverse health risks | Tolerable upper intake level (UL) |
| -Simple practical education tool -Basis for general meal planning and food-intake pattern -Promotes carbohydrates while limiting fat intake -Daily food-group choices may be spread over three or more meals | Food Guide Pyramid |
| The process in which nutrients are taken into the cells lining the gastrointestinal tract. | Absorption |
| Storage site for fat | Adipose tissue |
| The metabolic process of building large substances from smaller parts; the opposite of catabolism. | Anabolism |
Created by:
smensah
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