Nutrition Final Exam Study Guide 12 10 2010 Chapter 1 Be able to explain nutrition wellness and Healthy people 2010 Nutrition The scientific study of food and how it nourishes the body and influences health 4 Wellness A multidimensional lifelong process that includes physical emotional and spiritual health 6 Healthy People 2020 An agenda that promotes optimal health and disease prevention across the United States It identifies a set of goals and objectives that we hope to reach as a nation by the year 2020 The two main goals are to increase quality and years of healthy life and to eliminate health disparities 8 Explain the different types of nutrients Nutrients Chemicals found in foods that are critical to human growth and function 9 Macronutrients Nutrients that the body requires in relatively large amounts to support normal function and health Carbohydrates lipids and proteins are macronutrients 10 Micronutrients Nutrients needed in relatively small amounts to support normal health and body functions Vitamins and minerals are micronutrients 13 Carbohydrates The primary fuel source for the body particularly for the brain and for physical exercise 10 Lipids A diverse group of organic substances that are insoluble in water includes triglycerides phospholipids and sterols 11 Proteins The only macronutrient that contains nitrogen the basic building blocks of proteins are amino acids 13 Vitamins Organic compounds that assist in regulating physiologic processes 13 Minerals Inorganic substances that are not broken down during digestion and absoption and are not destroyed by heat or light Minerals assist in the regulation of many body processes and are classified as major minerals or trace minerals 14 Water An inorganic nutrient that is vital for survival and is important for regulating nerve impulses and body temperature muscle contractions nutrient transport and excretion of waste products 14 Explain the components of the DRI Dietary Reference Intakes DRIs A set of nutritional reference values for the United States and Canada that applies to healthy people The DRIs for most nutrients consist of Estimated Average Requirement Recommended Dietary Allowance Adequate Intake Tolerable Upper Intake Level The standards for energy and the macronutrients include the Estimated Energy Requirement and the Acceptable Macronutrient Distribution Ranges 15 Estimated Average Requirement EAR The average daily nutrient intake level estimated to meet the requirement of half of the health individuals in a particular life stage or gender group 15 Recommended Dietary Allowance RDA The average daily nutrient intake level that meets the nutrient requirements of 97 to 98 of healthy individuals in a particular life stage and gender group 16 Adequate Intake AI A recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people 16 Tolerable Upper Intake Level UL The highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group 16 Estimated Energy Requirement EER The average dietary energery intake that is predicted to maintain energy balance in a healthy adult 17 Acceptable Macronutrient Distribution Ranges AMDR A range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients 17 How do we assess and classify nutritional status and deficiencies Nutritionists use three terms to describe serious nutritional problems Malnutrition A nutritional status that is out of balance an individual is either getting too much or not enough of a particular nutrient or energy over a significant period of time 18 Undernutrition A situation in which too little energy or too few nutrients are consumed over time causing significant weight loss or a nutrient deficiency disease 18 Overnutrition A situation in which too much energy or too much of a given nutrient is consumed over time causing conditions such as obesity heart disease or nutrient toxicity symptoms 18 Health history questionnaires are used to catalog a person s history of health illness drug use exercise and diet Questions relate to demographic information medication status and drug allergies family history of disease personal history of illness menstrual function for females and socioeconomic factors They will ask for diet history 24 hour dietary recalls diet records and diet records 20 Classifications of Malnutrition Primary Deficiency A deficiency that occurs when not enough of a nutrient is consumed in the diet 20 Secondary Deficiency A deficiency that occurs when a person cannot absorb enough of a nutrient from the body or cannot utilize a nutrient efficiently 20 Subclinical Deficiency A deficiency in its early stages when few or no symptoms are observed 20 Covert Symptom A symptom that is hidden from a client and requires laboratory tests or other invasive procedures to detect 20 Nutrition Final Exam Study Guide 12 10 2010 Chapter 2 What are the different components of healthful diets and food labels A healthful diet provides the proper combination of energy and nutrients It has four characteristics it is adequate moderate balanced and varied 40 Adequate Diet A diet that provides enough of the energy nutrients and fiber to maintain a persons health 40 Moderation Eating any foods in moderate amounts not too much and not too little 41 Balanced Diet A diet tht contains the combinations of foods that provide the proper proportions of nutrients 41 Variety Eating a lot of different foods each day 41 Five primary components of information must be included on food labels 42 1 A statement of identity The common name of the product 2 The net contents of the package The quantity of the food product in the entire package 3 must be accurately described Ingredient list The ingredients must be listed by their common names in descending order by weight 4 The name or address of the food manufacturer packer or distributor This is used for 5 Nutrition information The Nutrition Facts Panel contains the nutrition information contact purposes required by the FDA What are the key recommendations of the dietary guidelines for Americans Dietary Guidelines for Americans A set of principles developed by the U S Department of Agriculture and the U S Department of Health and Human Services to assist Americans in
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