CCMA Nutrition

Nutrition Definition

The study of how food nourishes the body and supports overall health.

Medical Assistant Role in Nutrition

Educating patients, measuring height/weight, calculating BMI, discussing food choices, and recognizing poor nutrition.

Six Essential Nutrients

Carbohydrates, proteins, fats (lipids), water, vitamins, and minerals.

Calorie Content per Gram (Macronutrients)

Carbohydrates (4 cal/g), Protein (4 cal/g), Fat (9 cal/g).

Macronutrients vs. Micronutrients

Macronutrients are needed in large amounts (carbs, proteins, fats, water); micronutrients are needed in small amounts (vitamins, minerals).

Basal Metabolic Rate (BMR)

The number of calories the body needs to perform basic life-sustaining functions at complete rest.

Energy Balance for Weight Loss

Consuming fewer calories than burned results in weight loss.

Body Mass Index (BMI) Categories

Underweight (

Limitation of BMI

It is not a direct measure of body fat (e.g., muscular athletes may have a high BMI).

MyPlate Food Groups

Fruits, vegetables, whole grains, lean protein foods, and low-fat/fat-free dairy.

Primary Function of Carbohydrates

To provide the body's primary and preferred source of energy and fuel for the brain.

Simple vs. Complex Carbohydrates

Simple digest quickly for rapid energy; complex take longer, providing steady energy and fiber.

Dietary Fiber

Indigestible carbohydrate that promotes regular bowel movements, lowers LDL cholesterol, and aids blood sugar control.

Protein Major Function

Building material used to build and repair tissues, produce enzymes and hormones, and support immune function.

Protein and Tissue Healing

Protein is crucial for wound healing and tissue repair; deficiency causes slow healing and muscle loss.

Types of Dietary Fats

Saturated fats (solid at room temp, raise LDL), Unsaturated fats (heart-healthy, liquid oils), and Trans fats (artificial, harmful).

HDL vs. LDL Cholesterol

HDL is "good" cholesterol removing excess; LDL is "bad" cholesterol depositing in artery walls.

Water Major Functions

Regulates temperature, carries nutrients, removes waste, lubricates joints, and maintains blood volume.

Signs of Dehydration

Thirst, dry mouth, headache, fatigue, dizziness, and dark yellow urine.

Fat-Soluble vs. Water-Soluble Vitamins

Fat-soluble (A, D, E, K) are stored in fat/liver; water-soluble (C, B-complex) are excreted in urine.

Vitamin A Function & Sources

Supports vision (night vision), skin, and immune health; found in carrots, sweet potatoes, and dark greens.

Vitamin D Function ("Helper")

Helps the body absorb calcium to build strong bones and teeth.

Vitamin K Function

Essential for blood clotting and bone maintenance; newborns receive an injection at birth.

Vitamin C Function

Builds/repairs tissues, produces collagen, supports immunity, and improves iron absorption.

B-Complex Vitamins Overall Role

Work together to help convert food into energy, support nerves, and produce red blood cells.

Major Minerals vs. Trace Minerals

Major minerals (calcium, sodium, potassium, magnesium) needed in larger amounts; trace (iron, zinc, etc.) in smaller amounts.

Calcium Function

Builds strong bones and teeth, supports muscle contraction, nerve signals, and blood clotting.

Iron Function & Deficiency

Needed to make hemoglobin for oxygen transport; deficiency leads to iron-deficiency anemia and fatigue.

Sodium Role & Health Impact

Electrolyte for fluid balance and blood pressure; excess intake can increase blood pressure and heart disease risk.

Potassium Role

Electrolyte that maintains normal heart rhythm, muscle contraction, and fluid balance.

Zinc Function

Trace mineral essential for wound healing, immune function, and cell growth.

Nutrition Needs During Healing

Healing requires extra energy, protein, vitamins (A, C), and zinc to repair tissues and fight infection.

Nutrition and Cancer

Cancer and treatments increase protein and calorie needs due to tissue damage and poor appetite.

Older Adult Nutrition Risks

At greater risk for dehydration, muscle loss, vitamin deficiencies, and bone loss due to reduced thirst/appetite.

Reading Food Labels - Serving Size

The first item to check; tells how much food the nutrition info applies to (entire package may contain multiple servings).

Percent Daily Value (%DV) Guidelines

5% DV or less is a low amount; 20% DV or more is a high amount.

Ingredient List Order

Ingredients are listed from greatest amount to smallest amount by weight.

Anorexia Nervosa Characteristics

Severe restriction of food intake, intense fear of gaining weight, and a distorted body image.

Bulimia Nervosa Characteristics

Repeated cycles of binge eating followed by compensatory behaviors like purging, laxatives, or excessive exercise.

Binge Eating Disorder

Repeated episodes of eating large amounts of food with a feeling of loss of control, without regular compensatory purging behaviors.