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Ch 21 Nutrition
Nutrition and Nutritional Therapy
| Question | Answer |
|---|---|
| Nutrition is the | total of all processes involved in taking in and using food substances for proper growth, functioning, and maintenanceof health |
| Nutrition plays a role in | many disease states and may help prevent or delay the onset of certain diseases |
| Nutrition is important at every age, why? | for growth and quality of life |
| Nutrition is increasingly important because | of prevention of illnesses and disease |
| Nutrition is vital for the proper functioning of which systems? | cardiovascular, renal, pulmonary, nervous, digestive, and immune systems among others |
| Nutrition plays a role both | directly and indirectly and its importance must not be overlooked |
| US Dept of Agriculture's MyPyramid (Fig 21-1, p. 611) | symbolizes a personalized approach to healthy eating and physical activity |
| Activity on the MyPyramid is represented by | the person climbing the stairs as a reminder of importance of daily physical activity |
| Moderation on the MyPyramid is represented by | the narrowing of each food group from bottom to top. |
| The wider base on the MyPyramid stands for | foods with little or no solid fats or added sugars, should be selected more often |
| The narrower top MyPyramid stands for | foods containing more added sugars and solid fats |
| Variety on the MyPyramid is symbolized by | the six color bands representing the food groups of the pyramid, illustrates that foods from all groups are needed daily for good health |
| Porportionality on the MyPyramid is shown by | the different widths of the food group bands that suggest how much food a person should choose from each group |
| MyPyramid can be personalized by entering | your age, sex, and activity level on their website |
| Dietary guidelines have been developed specifically for | the US population |
| The dietary guidelines form the foundation of | the US Federal nutrition policy |
| The US federal nutrition policy directly affects | federal nutrition programs such as food stamps, school breakfast and lunch programs, and WIC |
| WIC stands for | the Special Supplemental Nutrition Program for Women, Infants, and Children |
| The dietary guidelines have been developed to address | the importance of adequate nutrition, as well as the prevention of overnutrition and disease |
| The dietary guidelines are intended for | healthy children (ages 2 and up) and adults of any age |
| Dietary Reference Intakes (DRIs) refer to | a set of nutrition based values that can be used for both assessing and planning diets |
| The DRIs replace and expand on | the recommended daily allowances (RDA) |
| DRIs | Dietary Reference Intakes |
| RDA | Recommended Daily Allowance |
| DRIs are intended to | optimize health, prevent disease, and (where data is available) avoid consuming too much of a nutrient |
| Like the former RDAs, each DRI refers to | the average daily nutrient intake of apparantly healthy individuals over time |
| You should consume less than what % of calories from saturated fatty acids? | less than 10% |
| You should consume less than how many mg of cholesterol a day? | less than 300 mg/day |
| You should keep total fat intake to between what percentages of calories? | 20%-35% of calories |
| You should consume less than how many mg of sodium daily? | less than 2300 mg of sodium daily (approx 1 teaspoon of salt a day) |
| A nutrient is | a chemical compound or element found in food that is necessary for good health |
| Essential nutrients are | those that our bodies cannot make in amounts necessary for good health and therefore we must obtain them thru diet and other sources |
| There are six classes of essential nutrients | carbohydrates, fats, proteins, vitamins, minerals, and water |
| Each of the six essential nutrients are | necessary for life |
| nutrients may perform any or all of the 3 basic functions which are | provide energy, build and repair tissue, and regulate body processes |
| A kilocalorie (kcal) is | a measurement of energy, much as a pound is a measurement of weight) |
| The more kilocalories in a food, | the greater its energy-giving potential |
| Of the 6 essential nutrients, three provide energy | carbohydrates, fats, and proteins |
| Alcohol, though not a nutrient, provides | energy along with the other 3 essential nutrients |
| Carbohydrate and protein provide approx how many kcal of energy? | 4 kcal/g |
| Fat provides how many kcal of energy? | 9 kcal/g |
| Alcohol supplies how many kcal of energy? | 7 kcal/g |
| Recommended what % of daily kcals of energy by carbohydrates? | 45-65% from carbs |
| What % of kcals recommended to be supplied by fat? | 20-35% from fats |
| What % of daily kcals recommended to be supplied by protein? | 10-35% from protein |
| The distribution of kcals from energy is called | caloric distribution of the diet |
| Vitamins, minerals, and water do not provide | energy |
| protein is | one of things that builds and repairs vital constituent of muscle, blood, organs, epithelium, and other tissues |
| Calcium and phosporus are | necessary nutrients in bone structure (repair and building tissue) |
| iron is | a major constituent of hemoglobin in the red blood cells (repair and building tissue) |
| fat is | a component found in all cell walls (for repair and building of tissue) |
| metabolism is | the combination of all chemical processes that take place in living organisms |
| The B Vitamins are necessary for | the body to derive energy from boods |
| Water is an integral part of | almost all chemical reactions in the body |
| Carbohydrates are | any of a group of organic compounds |
| The most important carbohydrates are | sugar, starch, cellulose, and gum |
| The main function of carbs is | to provide energy |
| Carbs are also important in adequate amounts to | spare protein from being used as an energy source |
| Carbs may be classified as | simple or compound |
| Saccharides (or sugar units) | molecular units carbs are made of (from a chemical view) |
| The simple carbs are often called | simple sugars |
| Simple carbs include | monosaccharides and disaccharides |
| Monosaccharides have | only one sugar unit |
| An example of a monosaccharide found in fruits is called | fructose |
| disaccharides are made up of | two sugar units bonded together |
| Examples of disaccharides are | table sugar (sucrose) and the sugar naturally found in milk (lactose) |
| Table sugars and sweeteners contribute to | dental caries (cavities) |
| What is the recommended % of sugar consumption? | less than 10% daily |
| Simple sugars are found naturally in | many nutritious foods such as fruits and milk |
| Complex carbs are termed | polysaccharides because they are made of long chains of glucose (sugar) units |
| Complex carbs (polysaccharides) include things such as | starch, glycogen, and dietary fiber |
| Starch is found in | many plant foods such as grains, legumes, and vegetables (esp corn and potatoes) |
| Glycogen is | a polysaccharide that is not generally consumed in the diet but is the body's storage form of carbohydrate |
| Glycogen is found mainly | in the liver with some storage in the muscles |
| dietary fiber is | a generic term for nondigestible chemical substances found in plants |
| Fiber is composed of | long chains of bonded glucose units, but not in a way that the body can digest it |
| Most of the fiber we consume is | eventually excreted in the feces |
| Fiber can be categorized as | water soluble or water insoluble |
| Insoluble fibers are found most abundantly in | vegetables, wheat, and most whole grains |
| Insoluble fiber appears to be effective in | softening stools, speeding transit of foods thru the digestive tract, and reducing pressure in the colon |
| Water soluble fibers are found in | fruits, oats, barley, and legumes |
| complex carbs, including sources rich in fiber should | make up the bulk of the diet |
| Encourage how many servings of fruits and vegetables daily? | five servings |
| Encourage at least how many servings of grains, cereals, pasta, or rice daily? | six servings |
| As fiber is increased, | adequate fluid intake is important |
| Current recommendations for fiber intake are | between 21 and 38 g/day |
| All carbs except for fiber are broken down in the digestive tract into what? | monosaccharides (single-sugar units) |
| Glucose circulates where? | in the bloodstream |
| Glucose is used for what? | energy by the cells |
| The brain derives almost all of its energy from | glucose |
| if energy needs are not met, carbs will be stored as | glycogen |
| Once glycogen stores are full, further excess of carbs will be | converted to fat and stored as adipose tissue (body fat) |
Created by:
Jaybob
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