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nutrition
the science of foods and the nutrients and other substances they contain and their actions within the body(digestion, metabolism, ingestion, absorption, etc.)
diet
the foods and beverages a person eats and drinks
nutrients
chemical substances obtained from and used to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair body tissues
nutrient composition of the body
made of similar materials found in food, 60% water, 20-40% fat, remaining is proteins, carbs, minerals of bones, etc
organic nutrients
carbs, proteins, fats, vitamins
inorganic nutrients
minerals, water
essential nutrients
must be supplied by food because our body does not produce them
macronutrients
energy yielding, needed in large amounts, fats, carbs, proteins
micronutrients
non-energy yielding, needed in small amounts, minerals, water, vitamins
energy
measured in kcals(kilo calories)
calculating energy available from food
protein= 1 gram = 4 kcals, carbs = 1 gram = 4 kcals, fats = 1 gram = 9 kcals
vitamins
organic essential nutrient, no energy, facilitate the release of energy from carbs, fat and protein, there is 13 vitamins, vulnerable to destruction of by heat, light and chemicals(cook with care)
minerals
16 minerals, invulnerable to destruction, non energy yielding
sample size
size of the group; larger groups help to ensure variation does not influence results
correlation
association, not a causs
positive correlation
if A increases or decreases, and B does the same
negative correlation
is A increases of decreases and B does the opposite
validity
quality of being founded on evidence
peer review
process where research studies are submitted to a board of reviewers
epidemiological study
research incidence, distribution and control of disease in a population
cross-sectional
observe how much and what kinds of food a group of people eat and how healthy they are
case control
compare people who do and don’t have a condition
cohort
collect data from a selected group of people
experimental study
research incidence, distribution and control of disease in a population
nutrient requirement
how much is needed in the diet
Dietary reference intakes(DRI)
set of nutrient intake values for healthy people, used for planning as assessing diets
estimated average requirement(EAR)
average amount that appears sufficient for half the population
Recommended Dietary Allowances(RDA)
average daily amount of a nutritional considered adequate to meet the known nutrient needs of all healthy
Deficient
below RDA
Adequate Intakes(AI)
average amount a group of healthy people consumes(made when there is not enough to make an EAR)
tolerable upper intake levels (UL)
max daily dose that appears safe for most people
chronic disease risk reduction intakes(CDRR)
nutrient intakes associated with low risk pf chronic disease
establishing energy recommendations(EER)
average dietary energy intake(kcals/day) to maintain energy balance in a person who has a healthy body weight and level of physical activity
acceptable macronutrient distribution ranges(AMDR)
ranges of intakes for the energy nutrients that provide adequate energy and nutrient and reduce the risk of chronic disease (45-65% kcal from carbs, 20-35% from fat, 10-35% from protein)
malnutrition
any condition caused by excess or defiant food energy or nutrient intake or by imbalance of nutritients
historical information
medical record, family history, economic circumstances, etc.
anthropometric measurements
body weight, height, etc. (quantitative measurements regarding composition of the body)
physical examination
visual inspection of the hair, eyes skin, posture, etc.
laboratory tests
analysis of blood, urine or hair samples to detect deficiencies, imbalance, toxicities
