NUTRITION - EXAM 1

Nutrition

the study of food and components of food that are providing your body with nutrients, and how your body works with that food

Malnutrition

imbalance in the nutritional status, either too much or too little

Undernutrition

not enough calories or specific nutrients (ex. pellagra due to low protein intake in a heavy corn diet)

Overnutrition

usually in the form of too many calories, 7/10 americans are overweight-obese, contributes to chronic diseases, younger people are becoming obese earlier

Healthy People 2030

a document with data from Dept of Health that provides goals to help create benchmarks to guide public health workers and practitioners decisions on what to prioritize

Nutrient

substance that promotes the function, growth, and health of body tissue/cells

Macronutrients

carbs, lipids, proteins - calorie/energy yielding (ATP)

Micronutrients

vitamins, minerals - not energy yielding

Protein

function is to build structure with in cells and organ systems, contains Nitrogen

Protein sources

animal products, beans, nuts

Lipids

most energy dense, function is for energy storage, insulation/cushioning

Lipid sources

animal products, plant oils, seeds/nuts

Carbohydrates

function is to provide accessible energy that is easy to digest

Carbohydrate sources

grains, fruits/veggies, candies

Alcohol

not a carb, not a nutrient, but can be energy yielding since calories are gained - but does not support growth of tissue

Kilocalorie (kcal)

amount of energy required to raise the temp of 1 gram of water by 1 degree celsius

Bomb calorimeter

machine used to determine how many calories are in a particular food source - what you get for calorie content

1g of carbohydrate

4kcal

1g protein

= 4kcal

1g of lipid

9 kcal

1g of alcohol

7 kcal

calculating grams to calories to percentages

CHO and protein = x4, fat = x7

Add totals = total kcals

divide each by total kcals then x100 = % total kcal

Fat soluble vitamins

4 types body stores them, more likely to reach toxicity levels (gel like ex. Vitamin A)

Vitamins

a type of micronutrient organic based (contains carbon)

Water soluble

excess lost through urine, body does not store (ex. Biotin)

Minerals

micronutrient and is either major or trace

Major minerals

require >100mg/day (ex. sodium, calcium, potassium)

Trace minerals

<100mg/day (ex. flouride, chromium, iodine)

Water

Function: hydration, keeps tissue/cells moist, provides aqueous environment for chemical rxns in body and maintaining homeostasis, blood volume

comes from either fluids or foods (fruits/veggies)

DRI

Dietary Reference Intakes = graph for intake of micronutrients, differs based on age & sex

EAR

estimated average requirement: bell curve in DRI graph, meets the needs of ½ of population

RDA

recommended dietary allowance: right end of bell curve on DRI, where most standards/values are based off, meets 98% of population

UL

Upper limit: safety below, above increased risk of toxicity

AMDR

acceptable macronutrient distribution range = bar graph for macronutrient intake, based on balanced appropriate healthy adult

AMDR CHO

45-65%

AMDR lipids

20-35%

AMDR protein

10-35%

registered dietitian/dietitian nutritionist

Most qualified to assess nutritional status, has taken specific courses and exam focused on clinical and food service experiences etc

Techniques to assess nutritional status

1. physical exam & health history (hair, BP, nails)

2. 24hr recall

3. diet history

4. diet record

5. food frequency questionnaire