Nutrition Test 1 – Study Guide

Fundamentals of Nutrition Science

  • Nutrition:

    • Definition: A research-based science that studies the relationship between humans and their food.

  • Health (WHO Definition):

    • Complete state of mental, physical, and social well-being, not merely the absence of illness.

  • Metabolism:

    • Definition: The sum of all physical and chemical reactions in the body.

  • Dietary Status:

    • Definition: Refers to the actual food consumed by an individual.

  • Nutritional Status:

    • Definition: Condition of the body related to nutrient intake and usage.

Levels of Prevention

  • Primary Prevention:

    • Objective: Teach healthy individuals strategies to maintain health.

    • Example: Educational programs for school children.

  • Secondary Prevention:

    • Objective: Educate at-risk patients on how to prevent diseases.

    • Example: Intervention programs for individuals with pre-diabetes.

  • Tertiary Prevention (Shared):

    • Objective: Instruct diagnosed patients on disease management.

    • Example: Educational resources for patients with hypertension.

Nutrients & Energy Values

  • Macronutrients (Energy Nutrients):

    • Carbohydrates:

    • Energy Value: 4 kcal/g

    • Protein:

    • Energy Value: 4 kcal/g

    • Fat:

    • Energy Value: 9 kcal/g

    • Mnemonic for Macronutrients:

    • "CPF = 4–4–9"

  • Other Essential Nutrients:

    • Vitamins, minerals, and water.

  • Functions of Nutrients:

    • Provide energy, regulate body processes, and support & repair tissues.

  • Essential Nutrients:

    • Definition: Nutrients that must be obtained from the diet as the body is unable to synthesize them.

Functional Foods

  • Examples of Functional Foods:

    • Provide nutritional benefits beyond basic nutrition.

    • Plants:

    • Phytochemical-rich foods such as oats and berries.

    • Animals:

    • Nutrient-dense options including bone broth and organ meats.

    • Microbes:

    • Probiotic-enriched foods such as yogurt containing lactobacillus.

National Guidelines & Tools

  • Healthy People 2030:

    • National health goals set to improve the overall health of the nation.

  • Dietary Guidelines for Americans 2025:

    • Focuses on healthy eating habits and physical activity.

    • Used in various institutions including schools, prisons, and long-term care facilities.

  • MyPlate:

    • A visual guide to portion control and healthy food choices.

    • Recommendations Include:

    • Half of the meal should consist of fruits and vegetables.

    • Incorporation of whole grains.

    • Selection of lean protein sources.

    • Inclusion of dairy.

Dietary Reference Intakes (DRIs)

  • DRIs Defined:

    • EAR (Estimated Average Requirement):

    • The intake level that meets the nutrient needs of 50% of individuals within a group.

    • RDA (Recommended Dietary Allowance):

    • The intake level that meets the needs of 97–99% of individuals within a group.

    • AI (Adequate Intake):

    • The minimum intake recommended to ensure adequate nutrition.

    • UL (Tolerable Upper Intake Level):

    • Maximum daily intake unlikely to cause adverse health effects (used to avoid toxicity).

  • AMDR (Acceptable Macronutrient Distribution Ranges):

    • Carbohydrates:

    • 45–65% of total daily calories.

    • Protein:

    • 10–35% of total daily calories.

    • Fat:

    • 20–35% of total daily calories.

Clinical Nursing & Risk Factors

  • BMI Classifications:

    • Underweight:

    • BMI < 18.5

    • Normal:

    • BMI 18.5–24.9

    • Overweight:

    • BMI 25–29.9

    • Obese:

    • BMI 30–39.9

    • Morbidly Obese:

    • BMI ≥ 40

  • Food Insecurity:

    • Definition: Limited access to nutritious food.

  • Highest Risk Groups for Food Insecurity:

    • Individuals who are single female heads of households.

    • People of color.

    • Individuals living in impoverished conditions.

    • Residents of rural or inner-city food deserts, particularly in the Southern United States.

  • Assistance Programs:

    • SNAP (Supplemental Nutrition Assistance Program):

    • Federal program designed to provide financial assistance for purchasing food.

    • WIC (Women, Infants, and Children):

    • Federal assistance program for healthcare and nutrition for low-income pregnant women, new mothers, and young children.

    • Free/Reduced School Meals:

    • Programs designed to provide meals to students from low-income families.

  • Nursing Responsibilities:

    • RN (Registered Nurse):

    • Responsible for overall nutritional care, assess and interpret nutritional data, and request consults from dietitians or other specialists.

    • LPN (Licensed Practical Nurse):

    • Involved in feeding, monitoring intake, measuring intake and output (I&O), and recording nutritional data.