Studied by 2 people
Nutrition
science of foods and the nutrients and the other substances they contain and their actions within the body
Food
products derived from plants or animals that can be taken into the body to yield energy and nutrients for the the maintenance of life and the growth and repair of tissues
Diet
the foods and beverages a person eats and drinks
Factors that influence food choice
Personal Preference, habit, ethnic heritage or tradition, social interactions, availability, convenience, economy, positive and negative associations, emotions, values, body weight and image, nutrition and health benefits
Six Nutrients Found In Food and the Body
Carbohydrates, Fat (lipids), Protein, Vitamins, Minerals, Water
Macronutrient vs. Micronutrient
Macronutrients are needed in large amounts
Micronutrients are needed in small amounts
Organic vs. Inorganic
Organic contains carbon
inorganic does not contain carbon
Energy Yielding vs. Non-Energy Yielding
Energy yielding nutrient break down to yield energy the body can use ( Carbohydrate, Fats, and Protein)
Non-Energy Yielding do not yield energy (Water, Vitamins, and Minerals)
Essential Nutrient
nutrients a person must obtain from food because the body cannot produce enough of it itself
Functional Food
foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions
Energy Density
a measure of the energy a food provides relative to the amount of food
Epidemiological Research
determines the incidence and distribution of diseases in a population
Cross-Sectional Study
study of a population at one specific point and time
Case-Control Study
compares patients who have a disease or outcome of interest with patients who do not have the disease or outcome
Cohort Study
A study design where one or more samples (called cohorts) are followed prospectively and subsequent status evaluations with respect to a disease or outcome are conducted to determine which initial participants exposure characteristics (risk factors) are associated with it
In Vitro Study
Test possible disease causes and treatments in a laboratory where all the conditions can be controlled
In Vivo Study
Examines the effects of a specific variable on a tissue, cell, or molecule isolated from a living organism
Control
Does not receive treatment or receives a placeo
Variables
factors that change
Hypothesis
an unproved statement that tentatively explains the relationships between tow or more variables
Placebo
harmless medication given; sham treatment
Peer Review
process in which a panel of scientists rigorously evaluates a research study to assure that the scientific method was followed
Dietary Reference Intake (DRI)
a set of nutrient values for the healthy people in the United States and Canada
Estimated Average Requirements (EAR)
average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group
Recommended Dietary Allowance (RDA)
average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people
Adequate Intake (AI)
average daily amount of a nutrient that appears sufficient to a maintain a specific criterion
Tolerable Upper Intake Levels (UL)
maximum daily amount of nutrients that appears safe for most healthy people
beyond this there is an increase risk of adverse health effects
Nutrition Assesment
a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug and diet histories
Malnutrition
any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients
undernutrition- deficient energy or nutrients
overnutrition- excess energy or nutrients
Primary Deficiency
inadequate diet
Secondary Deficiency
caused by a problem with the body
Subclinical Deficiency
deficiency in the early stages before the outward signs have appeared
ABCD of nutritional assessment
Anthropometric Measures
Biochemical Measures (Laboratory Tests)
Clinical Evaluation (Physical Exams)
Dietary Assessment (historical information)
Anthropometric Measures
Physical Measures of the body (height, weight, BMI, body fat)
Biochemical Measures
measures nutrient or metabolite in one or more body fluids (blood glucose, albumin, hemoglobin)
Clinical Evaluation
visual inspection of the hair, eyes, skin, posture, tongue and fingernails
Dietary Assessment
the assessor collects diet information
Six Diet Planning Principles
adequacy, balance, energy (kcal) control, nutrient density, moderation, and variety
Adequacy
providing all the essential nutrients
Balance
eating food in proportion to one another and in proportion to the body's needs
Energy (kcal) control
management of food energy intake
Nutrient Density
the measure of nutrients a food provides relative to the energy it provides
Moderation
providing enough but not too much of a substance
Variety
eating a wide selection of foods within and among other major food groups
Purpose of Dietary Guidelines
to encourage consumers to adopt a balanced eating plan
Adequate Nutrients with Energy Needs
consume a variety of nutrient-dense foods and beverages within and among the basic food groups: limit the intake of saturated and trans fats, cholesterol, added sugars, salt and alcohol.
eat a balanced diet
Weight Management
maintain healthy body weight over time and prevent gradual weight gain
Physical Activity
engage in regular physical activity and decrease the amount of time in sedentary activity
Food Groups to Encourage
consume a sufficient amount of fruits, vegetables, milk and milk products, and whole grains
eat a variety
Fats
keep total fats between 10%-35%
Carbohydrates
choose fiber rich fruits, vegetables, and whole grains often
Sodium and Potassium
choose and prepare foods with little salt and eat potassium rich foods
Alcoholic Beverages
if you consume alcohol do so in moderation
Food Safety
clean hands, food contact surfaces and fruits and vegetables
separate raw cooked and ready-to-eat foods
Key Recommendations of the Dietary Guidelines
adequate nutrients with energy needs, weight management, physical activity, fats, carbohydrates, sodium and potassium, alcoholic beverages, food safety
USDA Food Guide
vary veggies, choose fruit, make at least half your grains whole grains, eat lean or low fat choices, drink fat free or low fat choices, select healthier food choices
Enrichment
Fortified
Required Components of a Food Label
Serving Size, nutrition facts (in percents and amount), and daily values
Nutrient Claims
statements that characterize the quantity of a nutrient in a food (ex, good source of fiber)
approved by FDA
Health Claims
statements that characterize the relationship between a nutrient or other substance in a food and disease or health-related condition (ex, diets low in sodium may reduce the risk of high blood pressure)
approved by FDA
Structure Function Claims
statements that characterize the relationship between a nutrient or other substance of a food and its role in the body (ex, improve memory, build strong bones)
not approved by FDA
Digestion
the process in which food is broken down into absorbable units
Absorption
the uptake of nutrients by the cells of the small intestine for the transport into either the blood or the lymph
Organ Systems
cardiovascular, lymphatic, nervous, endocrine, immune, digestive, urinary, integumentary, skeletal, muscular, reproductive, respiratory
Mouth
chewing breaks down food
fluids from salivary glands mix with food and liquids to ease swallowing
Basic Anatomy of GI Tract
mouth, esophagus, stomach, small intestine, large intestine, rectum, anus
Lumen
inner space within GI tract
Esophagus
transport tube
upper and lower esophageal sphincters
Stomach
retains food
slowly releases food when the pyloric sphincter is open
starts protein digestion
3 Parts of Small Intestine
Duodenum, Jejunem, and Illeum
Small Inestine
Absorption and digestion
Peristalsis
wavelike muscualr contractions that push chyme through the GI tract
Segmentation
periodically squeezing or partioning of the intestines
brings food into contact with intestinal lining for absorption
Large Intestine
chyme leaves small intestine through ileocecal valve
reabsorption of water and sodium
Parts of Large Intestine
ascending, transverse, descending ( rectum, anus)
Organs That Produce Secretion
salivary glands, stomach, pancreas, liver, small intestine
Enzymes
proteins that facilitate a chemical reaction by making or breaking bonds
catalyst (doesn't change)
