| 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 |
