HUN1201 11 EXAM 1 Study Guide Chapter 1 1 Be able to explain nutrition and wellness 2 Know goals of Healthy people 2010 3 Explain the different types of nutrients a Organic vs inorganic b Macronutrient vs micronutrient c Fat soluble vs water soluble vitamins d Energy yielding nutrients kcal g for each 4 Be able to calculate energy contributions of nutrients 5 Explain the components of the DRI a Estimated Average Requirement EAR b Recommended Dietary Allowance RDA c Adequate Intake AI d Tolerable Upper Limit Intake UL e Estimated Energy Requirement EER f Acceptable Macronutrient Distribution Range AMDR 6 How do we assess and classify nutritional status and deficiencies Chapter 2 1 What are the different components of healthful diet 2 What are the components of a food label 3 What does the Daily Value represent 4 What are the key recommendations of the dietary guidelines for Americans 5 What are the key recommendations addressed by MyPlate Chapter 13 and 13 5 1 Be able to explain the different ways we assess body weight 2 Know how to calculate BMI and waist to hip ratios 3 Know the factors that influence body weight and be able to explain each a Energy balance b Energy intake c Energy expenditure d Genetic factors e Composition of the diet f Physiologic factors 4 What types of weight loss diets and treatments are available for obesity 5 What classifies a person as overweight obese or morbid obese 6 What are the components of metabolic syndrome 7 Be able to explain disordered eating and eating disorders Chapter 1 1 Nutrition is the scientific study of food and how it nourishes the body while influencing our health Wellness is supported by proper nutrition Wellness includes physical emotional and spiritual health 2 Healthy people 2010 goal is to increase quality and years of healthy life and eliminate health disparities 3 Six nutrients carbohydrates proteins lipids vitamins minerals and water A Organic nutrients contain carbon and include carbohydrates lipids proteins and vitamins Inorganic nutrients do not contain carbon and include minerals and water B Macronutrients include carbohydrates lipids and proteins and provide direct fuel and energy for the boy Micronutrients include minerals required for body processes and vitamins which assist in regulating body processes C Fat Soluble A D E and K stored in the human body Water soluble C and B not stored to any extent in the human body D Carbohydrates 4kcal g Fat 9 kcal g Protein 4kcal g Alcohol 7 kcal g 4 To calculate the energy contributions of nutrients you first multiple the grams of the nutrient by its equating factor in kcal Example 6 grams of protein are equal to 24 kcalories Then to get the percentage from that nutrient you take the total of all kcal and divide by 100 for percentage Example 24 kcals of protein out of a total of 242 kcals means there is about 10 kcal from protein 5 DRI consist of Estimated average requirement EAR recommended dietary allowance RDA adequate intake AI and Tolerable upper intake level UL a EAR estimated average requirement supports a specific function in the body for half of the healthy population b RDA recommended dietary allowances use EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all healthy populations 98 c AI Adequate intake results from insufficient scientific evidence to determine the EAR It reflects the average daily amount of a nutrient that a group of healthy people consumes d UL Tolerable upper intake level is the maximum daily amount of a nutrient that appears safe for most healthy people If you exceed the UL there is an increased risk of adverse health affects e EER estimated energy requirement is the average daily energy intake to maintain energy balance and good health for population groups This is defined by many factors including age gender weight height and level of physical activity f AMDR acceptable macronutrient distribution range represents the range of intakes for energy nutrients that provide adequate energy and nutrients and reduce risk of chronic disease CHO carbohydrates 45 65 Fat 20 35 and Protein 10 35 6 We assess nutritional status and deficiencies by the levels malnutrition undernutrition and overnutition Malnutrition is too much or too little of a particular nutrient or energy over a significant period of time Undernutrition is too little energy or too few nutrients over time and can be shown by weight loss or a nutrient deficiency disease Overnutition is too much energy or too much of a given nutrient over time and can be shown by obesity heart disease or nutrient toxicity Chapter 2 1 The four components of a healthful diet are adequate moderate balanced and diverse Adequate means sufficient energy and nutrients to maintain a person s health Moderate is not too much and not too little of any of the foods Balanced means a proper proportion of nutrients And diverse refers to the many different foods from different food groups on a regular basis 2 The components of a food label are a A statement of identity b Net contents of the package c Ingredient list d Manufacturer s name and address e Nutrition information facts panel 3 The percent daily values are the estimate of individuals foods contribution to total diet based on a 2 000 calorie intake 4 The US departments of agriculture and health and human services developed dietary guidelines for Americans It lists general advice for a healthful diet and lifestyle The dietary guidelines are updated every five years with the most recent update being in 2010 This recent update emphasizes calorie intake and increasing physical activity 5 MyPlate is designed to remind Americans to eat healthfully it is not intended to change consumer behavior alone MyPlate is the revised version of MyPyramid and illustrates the five food groups using a familiar mealtime visual a place setting The recommendations focus on 3 main areas balancing calories foods to increase and foods to reduce Chapter 13 and 13 5 1 The different ways we assess body weight are BMI measuring body composition and assessing the patterns of fat distribution BMI expresses the ratio of a person s weight to the square of his or her height It is not a good indicator of body composition Measuring body composition is the measure of body fat and lean body mass by many different techniques that include underwater weighing skinfold measurements bioelectric impedance analysis near infrared reactance dual energy x
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