FINAL EXAM ALL MATERIAL COVERED Chapter 1 The Science of Nutrition Linking Food Function and Health What is nutrition Food is the plants and animals we eat Nutrition is the science that studies food What can proper nutrition do for us How food nourishes our bodies How food influences our health Includes studying our eating patterns and making recommendations The stages include ingestion digestion absorption transport metabolism and excretion Improve health Prevent certain diseases Achieve and maintain a healthy body weight Maintain energy and vitality Increase life span What is wellness 1 The quality or state of being healthy in body and mind especially as the result of deliberate effort 2 An approach to healthcare that emphasizes preventing illness and prolonging life as opposed to emphasizing treating diseases Proper nutrition supports Wellness Wellness is more than the absence of disease Includes physical emotional and spiritual health Is a multidimensional lifelong process 2 key components of wellness Relationship between poor nutrition and disease 1 Nutrition 2 Physical activity Poor nutrition causes deficiency diseases such as scurvy and pellagra Plays a role in the development of osteoporosis and cancer Is associated with chronic diseases including heart disease stroke and type 2 diabetes Direct link with rapid rise in obesity over past 25 years Help people attain higher quality and longer lives via prevention of disease disability injury and premature death Achieve health equity improve health for all Create social and physical environments that promote health Promote quality of life healthy development and healthy behaviors across all life stages What are nutrients Nutrients are chemical substances critical for human growth and Organic nutrients function found in foods 6 different groups contain carbon and hydrogen Carbohydrates Lipids fats and oils Proteins 1 Healthy people 2020 4 goals FINAL EXAM ALL MATERIAL COVERED Inorganic nutrients Vitamins do not contain carbon and hydrogen Minerals Water Macronutrients are required in relatively large amounts Micronutrients Micronutrients are required in smaller amount Alcohol in regards to its nutrition Alcohol not a nutrient Kilocalories Kcals for carbs lipids proteins alcohol Carbohydrates Lipids Proteins Vitamins Provide large amounts of energy to our bodies Carbohydrates lipids and proteins Don not provide energy but facilitate the release of energy Vitamins minerals water Does not support regulation of body functions or the building or repairing of tissues Considered to be both a drug and a toxin Units of energy in metric energy We call them calories in lay language Carbohydrates and proteins 4kcal gram food Lipids 9 kcal gram Alcohol 7 kcal gram Primary fuel source for the body especially for neurologic functioning and physical exercise Composed of chains of carbon hydrogen and oxygen Found in grains wheat rice vegetables fruits legumes lentils beans peas seeds nuts and milk products A diverse group of substances that are largely insoluble in water Includes triglycerides phospholipids and sterols Composed of carbon hydrogen and oxygen Main energy source during rest or low to moderate intensity exercise Stored as adipose tissue body fat Provide fat soluble vitamins Stored as adipose tissue body fat more READILY stored doesn t necessarily make you fat In addition to carbon and hydrogen proteins also contain nitrogen Not typically a primary energy source important in building new cells tissues maintaining bone repairing damage and regulating metabolism and fluid balance Found in many foods particularly meat dairy seeds nuts and legumes small amounts in grains and vegetables Organic compounds that assist in regulating body processes Build and maintain healthy bones and tissues Support immune system Ensure healthy vision Do not contain or supply energy to our bodies Help us utilize the energy derived from macronutrients 2 FINAL EXAM ALL MATERIAL COVERED Can be destroyed by light heat air etc Two types fat soluble and water soluble Fat soluble Water soluble Minerals two types A D E K B C Water Two types major and trace minerals A vital inorganic nutrient supporting all body processes Inorganic substances required for body processes Regulate fluid and energy production Support bone and blood health Remove harmful metabolic by products Exist in the simplest possible form can t be broken down further or destroyed by heat light Fluid balance Energy production Regulation of nerve impulses body temperature and muscle contractions Nutrient transport Excretion of waste products updated nutritional standards Expanded on the previous RDA values Set standards for nutrients that do not have RDA values Dietary standards for healthy people only Aim to prevent deficiency diseases and reduce chronic diseases Consist of 1 Estimated Average Requirement EAR 2 Recommended Dietary Allowance RDA 3 Adequate Intake AI 4 Tolerable Upper Intake Level UL The average daily intake level of a nutrient to meet the needs of half of the healthy people in a particular life stage or HALF THE POPULATION The average daily nutrient intake level that meets the needs of 97 to 98 of healthy people in a particular life stage and gender group Recommended average daily nutrient intake level Based on observed and experimentally determined estimates of nutrient intake by a group of healthy people Used when the RDA is not available Highest average daily nutrient intake level likely to pose no risk of adverse health effects to most people Consumption of a nutrient at levels above the UL increases the potential for toxins and health risks increases Average dietary energy intake to maintain energy balance in a healthy adult Defined by age gender weight height and level of physical activity 3 Dietary Reference Intakes DRIs Estimated Average Requirement EAR Recommended Dietary Allowance RDA Adequate Intake AI Tolerable Upper Intake Level UL Estimated Energy Requirement EER FINAL EXAM ALL MATERIAL COVERED Acceptable Macronutrient Distribution Ranges AMDR Ranges of energy intakes from macronutrients that are associated with reduced risk of chronic disease If nutrient intake falls outside this range there is a potential for increasing our risk for poor health AMDR Carbs Lipids Proteins Undernutrition Overnutrition Physical examinations for nutrition Primary deficiency Secondary deficiency Subclinical deficiency Covert symptoms Overt Sample size Control group Control for other
View Full Document
Unlocking...