NS 1150: L1-

nutrition

the sum total of processes involved in the intake and utilization of food substances by living organisms.

What are the processes involved in nutrition

ingestion, digestion, absorption, transport, and metabolism.

metabolism

encompasses all chemical processes that occur within a living organism (cells) to maintain life.

nutrient

a substance found in foods that performs one or more physiological or biochemical functions in the body.

what are they major functions of nutrients?

energy (CHO and fat), structure (proteins), regulation (all).

what are the classification of nutrients?

organic/inorganic, essential/non essential or conditionally essential, energy-yielding/non-energy yielding, macronutrients/micronutrients.

organic

molecules with carbon atoms

inorganic

molecules without carbon atoms

what are examples of organic molecules

carbohydrates, fats, proteins, alcohol, vitamins

what are examples of inorganic molecules

water and minerals

essential nutrients

a substance that must be obtained from diet, as the body cannot make it in the required amounts.

nonessential nutrients

a substance found in the body and used by the body to promote health but not required to be consumed on the diet (ex: cholesterol)

conditionally essential nutrients

normally essential, but under certain circumstances it becomes essential.

macronutrients

nutrients required in large quantities

micronutrients

nutrients required in smaller quantities

what are energy yielding nutrients?

lipids/fats, carbohydrates, proteins

what are energy-yielding foods?

alcohol

what are essential nutrients?

vitamins (A,C,D) and minerals (iron, calcium, and iodine)

why do we need water?

transport of nutrients, gases, and waste products, medium for chemical reactions, body temperature regulation.

non-nutrient components

naturally occurring or added

phytochemicals

health promoting compounds found in plants (tomatoes, garlic, and anti-oxidantsoz)

zoonutrients

health promoting compounds found in animals (nonessential lipids in fats)

functional foods

foods that are fortified or enhanced to promote health (phytochemical, zoonutrients, probiotics)

why are essential nutrients important?

energy production, growth and development, regulating body processes, preventing disease.

Dietary Reference Intakes (DRI)

a set of dietary reference values to aid individuals in optimizing their health, preventing disease, and avoiding nutrient overconsumption

Estimated Average Requirement (EAR)

the nutrient intake value estimated to meet the requirement of 50% of healthy individuals

Recommended Dietary Allowance (RDA)

the average daily nutrient intake level sufficient to meet the nutrient requirement of nearly all healthy individuals.

Adequate Intake (AI)

intake at this levels assumed to ensure nutritional adequacy. Is established when evidence is insufficient to develop an RDA.

Tolerable Upper Intake or Upper Level

used as the highest level of daily nutrient intake that poses no risks of adverse health effects to most individuals in the general population.

Estimated Energy Requirements (EER)

used to estimate the calorie needs of the average person within a specific height, weight, gender, and age.

Chronic Disease Risk Reduction Intake (CDRR)

nutrient intakes that are expected to reduce the risk of developing chronic disease.

dietary patterns

quantities. proportions, variety, or combinations of different foods, drinks, and nutrients in diets.

dietary dd