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Stack #755520

CCC [Nutrition] Chapter 1

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