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Stack #755520
CCC [Nutrition] Chapter 1
| Question | Answer |
|---|---|
| Nutrients | essential to our health and well-being |
| nutrition | sum of the processes invlolved in taking the nurients and assimilating and using them |
| nutition science | scientific knowledge on human food requirements |
| registered dietition | nutrition authority on the health care team |
| dietetics | fild that applies nutrition science to human health and assists in disease management |
| essential to good health | proper nutrition |
| meeting basic human needs | health |
| full development of health potential for all persons | wellness |
| wellness movement and national health goals | response to medical care system's focus on illness and disease. response to rising health costs. focus on lifestyle and personal choices. |
| attempts change only when illness or disease already exists, little value for lifelong positive health | traditional health approach |
| identify risk factors, allows people to choose behaviors to minimize risk of disease | preventive health approach |
| signs of proper nutrition | well-developed body, ideal weight for body composition, adequate muscle development, smooth skin, glossy hair, clear and bright eyes, mental and physical alertness, ability to resist disease, increased life spans |
| nutrients in food | provide energy, build tissue, regulate metabolic proecesses, individual nutrients with specific metabolic functions, no nutrient ever works alone. |
| carbohydrates | main source of energy, maintain body's back up store of quick energy, should provide 45-65% to total kilocalories. |
| fats | animal and plant sources, secondary form of heat and energy, should provide no more than 20-35% of total kilocalories |
| protein | primary funtion is tissue building, should provide 10-35% of total kcals, source of enery when supply from carbs and fats is insufficient. |
| sources of energy | carbohydrates, fats, protein |
| last source of energy | protein |
| provide amino acids | proteins |
| vitamin C | essential for tissue building |
| calcium and phosphorus | |
| iron | essential part of hemoglobin in the blood |
| fatty acids | build central fat substance of cell walls |
| fuction and serves as coenzyme factors | vitamins & minerals |
| obtained from a varied diet, desired amounts should be balances | optimal nutrition |
| essential base for all metabolic processes | water |
| regulates passage of food material through gastrointestional tract | fiber |
| less than desired amounts of nutrients | |
| reserves depleted, nutrient and energy intake insuffienciency | malnutrition |
| ecess nutrient and energy intake over time, produces harmful gross body weight, excessive amounts of nutrient supplements over times | overnutrition |
| RDA | Recommended Dietary Allowances |
| EAR | Estimated Average REquirment |
| daily intake of nutrients that meet needs of almost all healthy individuals | RDA |
| intake level that meets needs of half the individuals in a specific group | EAR |
| Used when not enough evidence to establish the RDA | Adequate Intake (AI) |
| Sets maximal intake unlikely to pose adverse health risks | Tolerable upper intake level (UL) |
| visual pattern of the current basic five food groups (bread/cereal, vegetable, fruit, milk/cheese, meat/dry beans/egg) | MyPyramid |
| Based on chronic health probelms of an aging popluation, relate current scientific thinking to American health problems | DIETARY GUIDELINES FOR AMERICANS, 2005 |
Created by:
cjone102
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