NUTRI 1

Nutrition

Study of food and how the body makes use of it.

Provides energy for full range of physical and mental activity

Food

Solid/liquid which when ingested will enable the body to carry out function.

Roughage

Food FIBERS that enables body to get rid of waste products

Helps in digestion

Propulsion

Swallowing/movement of food to digest

Mechanical breakdown

Stomach breaks down food using gastric juice

Chemical digestion

Breaks down into smaller nurtrients

Nutrients

Provides heat and energy, build and repair body tissues

Carbs, lipids, protein, vitamin, water, mineral

Diet

Nutrients in a sufficient amount in proper ratio

Malnutrition

Imbalance between dietary intake and requirements

Men= 2,000

Women=1,500

Daily calorie per day for men and women

Carbs- 4 cal/g (45-65%)

Protein- 4cal/g (10-35%)

Fats- 9cal/g (20-35%)

Macro

Calorie

Unit of energy

Carbohydrate

Provides instant energy, digestion

Grains, vegetable, fruits

Protein

Building and repair, provides structure, pH balance

Poultry, eggs, red meat, seafood

Fats

Cell membrane health, storing energy, transport and absorption, insulation

Olive oil, coconut, avocado

Metabolism

Sum of chemical reactions that take place within each cell

Dietary reference intakes (DRI)

Define amounts of energy, nutrients, physical activity that support health

Daily values

Used on food labels and grocery store

DRI committee

Develops, publishes, updates DRI

Recommended dietary allowance (RDA)

Nutrient goals for individuals

Estimated average requirement (EAR)

Used in nutrition research and policy making

Acceptable macronutrient distribution ranges (AMDR)

Percentages of total daily caloric intake

Requirement

Prevent development of specific deficiency signs

Balance study

Subject is fed a controlled diet

Estimated energy requirement (EER)

Average dietary energy intake predicted to maintain energy

Cristeta Comerford

1st female executive chef in White House

nutrition assessment

infos on client is collected by interview

18.5-24.9

normal bmi

nutrition diagnosis

Problem, Etiology, Signs&symptoms statements are used

nutrition intervention

resolving or improving nutrition problem

should be realistic

Nutrition monitorung/evaluation

plan for determining the progress made on goals

nutritional status

health evaluation based on diet, weight, biochemical data

food diary

food intake recorded by time of consumption

24hr dietary recall

recalling foods and drinks taken within 24hrs

food frequency questionnaire

list of 100 food to indicate intake per day/week/month

growth

increase in physical size

development

maturation of cells

pica

disorder that causes cravings for items that contain no nutritional value

fetal alcohol syndrome

alcohol exposure during pregnancy

hyperemesis gravidanum

severe vomiting that leads to dehydration