Midterm 1 Study Guide Human Nutrition 2210 Module 1 Intro 1 Classes of nutrients and calorie values and functions of each 1 Carbohydrates 4 calories per gram contains simple sugars complex carbs starch and fiber function is to provide energy 2 Proteins 4 calories per gram built of different amino acids provide energy promote growth development maintenance regulate body processes 3 Lipids 9 calories per gram provide energy promote growth some regulate body 4 Vitamins some regulate body processes some promote growth and development 0 processes calories per gram compound 5 Minerals 0 calories per gram same as vitamins element 6 Water 0 calories per gram regulate body processes promotes growth and development maintenance 2 Know how to calculate numbers and percentages of calories if given grams or percentages of a nutrient Example 3 Define Calorie heat energy needed to raise the temperature of 1000g of water 1 degree Celsius 4 Current AMDRs Acceptable Macronutrient Distribution Ranges Proteins 10 35 Lipids 20 35 Carbs 45 65 5 Hunger vs Appetite Hunger is the physiological feeling appetite is psychological 6 Define essential in nutrition terms A nutrient required for body functioning that cannot be made by the body or cannot be synthesize in amounts adequate for good health 7 Define Phytonutrient phytochemicals are chemical compounds that occur naturally in plants to be beneficial to human health and prevent various diseases 8 Define Satiety A state in which there is no desire to eat a feeling of satisfaction 9 Define and identify examples of dietary balance A balanced diet is one that ensures you receive the correct amounts of each food type Daily requirements of carbohydrates proteins fats and other nutrients should be met MyPyramid daily recommended amounts include 3 to 4 oz equivalents of grain at least half of which should come from whole grains 1 5 to 2 cups of fruits including 100 percent fruit juices 5 5 to 6 5 oz equivalents of meats and beans 3 cups of milk or dairy products preferably low fat or fat free 5 to 7 tsp of healthy fats primarily unsaturated fish nut and vegetable oils and 130 to 510 discretionary calories depending on age gender and activity level Module 2 Learning Tools and Assessment 1 DRI s and what each acronym stands for and define Dietary Reference Intake term for nutrient recommendations being developed as part of the 1989 Recommended Dietary Allowances or RDA RDA Recommended Dietary Allowance the nutrient intake sufficient to meet the needs of 97 98 of individuals in a specific lifespan Or almost all healthy people of similar age and gender These are established by the Food and Nutrition Board of the National Academy of Sciences AI Adequate Intakes Insufficient research is available to establish an RDA estimates intakes that appear to maintain good nutrient state Based on observations estimates experiment EARs Estimated Average Requirement amount of nutrient intake that is estimated to meet the needs of 50 of the individuals in a specific age and gender group EER Estimated Energy Requirements estimated energy intake to match energy use of average person in a specific life stage UL Tolerable Upper Intake Limits Maximum chronic daily intake of a nutrient that is unlikely to cause adverse health effects in almost all people in a population This number applies to a chronic daily use 2 RDA vs AI AI s lie somewhere between EAR and RDA and indicates there is insufficient data but is quantity of intake consumed by groups with no evidence of inadequate nutrient intake Recommended Dietary Allowance RDA the average level of daily dietary intake which is sufficient enough to meet nutrient requirements of 97 98 percent of healthy persons in particular life stages and gender groups Who is it good for 97 98 percent of healthy persons in particular life stages and gender groups Adequate Intake AI the recommended intake based on experimentally or observed approximations of nutrient intake by groups of healthy individuals which are assumed adequate These are used when RDA s can t be determined Estimated Safe and Adequate Daily Dietary Intake ESADDI Nutrient intake recommendation made by the Food and Nutrition Board of the National Research Council for nutrients that do not have an RDA because there is not enough information available to set a standard These are being phased out and replaced by the Adequate Intake AI 3 ABCDE s of good nutrition Anthropometric Measurement of body weight and the sizes of parts of the body Biochemical measurement of biochemical functions such as concentration of by products in blood or urine Clinical Examination of general appearance of eyes skin and tongue ability to cough and walk Dietary Examination of typical food choices relying mostly on recounting of one s usual intake Environmental Includes living conditions education level ability to purchase transport and cook food 4 Nutrient Density A nutrient dense food contains a higher percentage of a nutrient than the percentage of daily calories A cup of fruit juice provides 100 Vitamin C and 5 6 of daily calories so it is nutrient dense with Vitamin C 5 Daily Values on label and calculations Daily Reference Values are for nutrients with no dietary standards fat cholesterol sodium carbs sugar fiber protein Reference Daily Intake is for vitamins and minerals DRV Daily Reference Values Standards of intake for certain components of a diet carbohydrate fat protein saturated fat cholesterol sodium potassium and dietary fiber set by FDA With the exception of protein these nutrients do not have an RDA The values are intended to be used for comparing nutrient intakes to desirable or maximum levels DRVs help consumers evaluate individual food choices and determine how they fit into a total diet as they form part of the Daily Values The DRVs for cholesterol sodium and potassium are constant those for other nutrients increase as energy intake increases The DRVs constitute part of the Daily Values used in food labeling Daily Values A set of standard nutrient intakes values developed by the FDA and used as a reference for expressing nutrient content on nutrition labels Daily Values include the two types of standards RDIs and DRVs 6 Government Agency with Label oversight Food and Drug Administration must approve labels 7 Ingredients are listed in order by weight Most prevalent ingredient first least prevalent ingredient last Module 3 The GI System 1 Portal Vein a large vein that collects blood from the
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