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