Nutrition

non-nutrients

antioxidents (found in many plant fooda)

natural toxins (common in some plant foods)

two classes of nutrients

macronurients

micronutrients

macronutrient (needed in large amounts)

carbohydrates

macronutrient (needed in large amounts)

fats

macronutrient (needed in large amounts)

protein

macronutrient (needed in large amounts)

water

Micronutrient (need in smaller amounts)

vitamins

Micronutrient (need in smaller amounts)

minerals

calories

unit of energy in food

nutrients that rprovide kilocalories

carbohydrates

fat

protein

calorific value of carbohydrates

4 kcal/gram

calorific value of fats

9 kcal/gram

calorific value of protein

4 kcal/gram

calorific value of alchohol (NOT a nutrient but provides calories)

7 kcal/gram

function of carbohydrates

provide a ready source of energy anf structural constituents for the formation of cells

function of fat

provides stored energy for the body, functions as structural components of cells as well as singnialing molecules for proper cell communication. Provides insulation to vital organs and works to maintain body temperature

function of protein

necessary for tissue and organ formation, cellular respiration, and hormone and enzyme production

provides energy byt NOT a primary function

function of water

transports essential nutrients to all body parts, transports waste products for disposal, and aids with dody temperature regulation

function of minerals

regulate body processes, necessary for proper cellular function, and comprise body tissue

function of vitamins

regulate body processes and promote normal body system functions

the two types of carbohydrates

simple carbohydrates

complex carbohydrates

simple carbohydrates

one or two basic sugat units linked together

monosaccharides (glucose) = 1 sugar unit

disaccharides (sucrose, maltose, and lactose) = 2 sugar units

complex carbohudrates

MADE OF long chains of sugar units linked together in a straight chain ot branched chain (e.g. starch, glycogen, fiber)

9 essential amino acids

histidine

isoleucine

leucine

lysine

methionine

phenyalanine

thereonine

tryptophan

valine

essential amino acid

histidine

essential amino acid

isoleucine

essential amino acid

leucine

essential amino acid

lysine

essential amino acid

methionine

essential amino acid

phenylalanine

essential amino acid

threonine

essential amino acid

tryptophan

essential amino acid

valine

macronutrients include

13 vitamins

16 minerals

fat soluble vitamins

vitamin A

vitamin D

vitamin E

vitamin K

water soluble vitamins

vitamin C

vitamin B1 (thiamine)

vitamin B2 (riboflavin)

vitamin B3 (niacin)

vitamin B5 (panntothenic acid)

vitamin B7 (biotin)

vitamin B6

vitamin B12 (cyanocobalamin)

folate (folic acid and B9)

fat soluble vitamin

vitamin A

fat soluble vitamin

vitamin D

fat soluble vitamin

vitamin E

fat soluble vitamin

vitamin K

water soluble vitamin

vitamin C

water soluble vitamin

vitamin B1 (thiamine)

water soluble vitamin

vitamin B2 (riboflavin)

water soluble vitamin

vitamin B3 (niacin)

water soluble vitamin

vitamin B5 (pantothenic acid)

water soluble vitamin

vitamin B7 (biotin)

water soluble vitamin

vitamin B6

water soluble vitamin

vitamin B12 (cyanocobalamin)

water soluble vitamin

folate (folic acid and B9)

macro minerals

sodium

potassium

chloride

calcium

phosphorus

magnesium

sulfer

trace minerals

iron

manganese

copper

iodine

zinc

cobalt

fluoride

selenuim

macro mineral

sodium

macro mineral

potassium

macro mineral

chloride

macro mineral

calcium

macro mineral

phosphorus

macro mineral

magnesium

macro mineral

sulfur

trace mineral

iron

trace mineral

manganese

trace mineral

copper

trace mineral

iodine

trace mineral

zinc

trace mineral

cobalt

trace mineral

fluoride

trace mineral

selenium

good nutrition

balance between nutrient intake, energy intake, and energy output, all which aim to maintain a good nutritional status

nutritional status

physiological state of an individual, which results from the relationship between nutrient intake (what you eat) and requirements and from the bodys ability to digest, absorb, and use these nutrients

malnutrition

bad nutritional status (over nutrition or undernutrition)

monitoring

process of observing and checking the progress or quality of something (e.g. such as nutritional status) over time

NNMRRP

National Nutrition Monitoring and Related research Program

the NNMRRP is

series of activities aimed to provide timley information about the role and status of factors that contribute to the relationship between nutrition and health of U.S. Americans

main dietary intake surveys in the US

National Health and Nutrition Examination Survey (NHANES)

Continuing Survey of Food Intakes by Individuals (CSDII)

National Health and Nutrition Examination survey GOAL

continuous system to monitor health, nutritional status, and well-being of the U.S. population.

Focuses more on helath status based on whats consumed

National Health and Nutrition Examination survey MEASUREMENT DATA

dietary intake

demographics

food security

health insurance

pesticide use

health behaviors

health status

drug use

Continuing Survey of Food Intakes by Individuals GOAL

determine and monitor food consumption and nutrition knowledge of the U.S. population

Continuing Survey of Food Intakes by Individuals MEASUREMENT DOMAINS

dietary intake

demographics

food source

water source

food program

participation

food shopping practicing

health status

dietary knowledge

food security

state of having reliable access to a sufficient quantity of affordable, nutritious food

healthy eating index (HEI)

measure of diet quality that assesses conformance to the Dietary Guidelines for Americans

4 guidelines

guidelines are updated every 5 years. Guidelines established for 2020-2025

Dietaty guidelines for Americans

follow a healthy eating pattern at every life stage. All food and beverage choices matter

customize and enjoy food and beverage choices to reflect peronal preferences, cultural traditions, and budgetary constraints

follow a healthy eating pattern at every life stage. All food and beverage choices matter

choose a healthy eating pattern at an appropriate calorie level to halp achieve and maintain a healthy body weight, support nutrient adequancy, and reduce the risk of chronic disease

customize and enjoy food and beverage choices to reflect peronal preferences, cultural traditions, and budgetary constraints

to meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recomended amounts

_________ of healthcare expenditures are for the treatment of chronic diseases- type 2 diabetes, obesity, heart disease, stroke, and certain cancers

78%

Biological determinant of food choices

satiety signals (macronutrients, energy density of diets)

Biological determinant of food choices

palatability (taste, smell, exture, sound, and sight)

economic element determinant of food choices

cost and income

economic element determinant of food choices

availability

attitudes, beliefs, and knowledge AS WELL AS enviroment/situation can be a

determinant of food choices

psychological determinants of food choices

stress

psychological determinants of food choices

mood

social characteristics determinants of food choices

culture

social characteristics determinants of food choices

family

social characteristics determinants of food choices

peers and meals patterns

structural determinants of food choices

access

structural determinants of food choices

education

structural determinants of food choices

food variety

structural determinants of food choices

cooking facilities

structural determinants of food choices

skills

structural determinants of food choices

time

there are ______ dietary guidelines for Americans

4