1 HUN1201 EXAM 1 Haiyen Maier Chapter 1 The Role of Nutrition in our Health Vocabulary Food The plants and animals we eat Nutrition The science that studies food How food nourishes our body influences our health Wellness Supported by proper nutrition Physical emotional and spiritual health Active process Nutrition physical activity are critical components Obesity Eating more calories than expended Risk Factor for heart disease stroke Diabetes II SFC Healthy People 20 20 Agenda that promotes optimal health and disease prevention across the United States Nutrients Chemicals in foods that our bodies use for growth and function Organic Nutrients Contain carbon such as carbohydrates lipids proteins and vitamins Inorganic Nutrients Don t contain carbon minerals water Carbohydrates Primary source of fuel neuro functions physical exercise MACRO Carbon Hydrogen Oxygen Grains veggies fruits legumes seeds nuts dairy products Lipids Insoluble in H2O the energy source during rest or low to mod to intense exercise MACRO Carbon Hydrogen Oxygen Triglycerides phospholipids and sterols o Stored as adipose tissue and provide fat soluble vitamins and essential fatty acids 2 Proteins Support tissue growth repair and maintenance MACRO NITROGEN carbon hydrogen oxygen Primarily in meat dairy seeds nuts and legumes small amounts in vegetables whole grains Vitamins Organic molecules that assist in regulating body processes MICRO Critical in building maintaining healthy bones tissues Support Immune system healthy vision NOT energy o Fat Soluble A D E K Stored in body toxicity can occur from excess o Water Soluble C B Complex Not stored excess excreted in urine Minerals Inorganic substances required for body processes MICRO Regulate fluid energy production Essential for bone blood health remove harmful metabolic by products o Major Minerals Ca P Na K Cl Mg S o Trace Minerals Fe Zn Cu Mn F Cr I Water Inorganic essential nutrient MICRO Fluid balance nerve impulses body temp muscle contractions nutrient transport excretion Alcohol Not nutrient drug toxin doesn t regulate body functions Energy Measured in kilocalories kcal internationally Joules 1kcal 4 2kJ Carbohydrate 4kcal g Protein 4kcal g Fat 9kcal g Alcohol 7kcal g Dietary Reference Intakes DRI s The updated nutritional standards Expansion of Traditional RDA values Standards for HEALTHY people Created for nutrients that don t have RDA values Aimed to prevent deficiency diseases reduce chronic diseases 3 EAR Estimated Average Requirement 50 Average daily intake level of a nutrient to meet the needs of HALF the HEALTHY people in a particular life stage Used to define the RDA of a nutrient RDA Recommended Dietary Allowance 98 people in a particular category AI Adequate Intake The avg daily nutrient intake level that meets 97 to 98 percent of HEALTHY Recommended average daily nutrient intake level Based on observed experimentally determined estimates of nutrient intake by group of HEALTHY people Used when the RDA is not available Ca Vit D Vit K and F UL Tolerable Upper Intake Level Highest avg daily nutrient intake level likely to pose no risk of adverse health effects to most people Consumption above UL levels increases potential toxic and health levels EER Estimated Energy Requirement Average dietary energy intake to maintain energy balance in a HEALTHY adult Defined by age gender weight height level of physical activity AMDR Acceptable Macronutrient Distribution Ranges Ranges of energy intakes from macronutrients that are assoc w reduced risk of chronic disease while providing adequate intakes of essential nutrient 4 Acceptable Macronutrient Distribution Ranges Carbohydrates 45 65 Fat 20 35 Protein 10 35 Malnutrition Too much or too little of a particular nutrient or energy of a long period of Undernutrition Too little energy or too few nutrients over time Weight loss or a nutrient time deficiency disease Overnutrition Too much energy or too much of a given nutrient over time Obesity or heart diseases or nutrient toxicity Subclinical Deficiency Occurs in the early stages few or no symptoms observed Covert Symptoms Hidden require invasive or lab procedures Overt Symptoms Obvious Concepts Why is Nutrition Important Diseases nutrition plays Some Role in Osteoporosis Osteoarthritis Some forms of cancer SFC Diseases w strong nutritional Component Type 2 diabetes Heart Disease High Blood Pressure Obesity Pellagra Niacin Vit B Scurvy VIt C Anemia Iron Diseases caused by nutritional deficiencies or Toxicities 5 Healthy People 20 20 Agenda that promotes optimal health and disease prevention Developed by team of experts from variety of FA s under direction of Dpt of Health 2 Goals Increase quality years of healthy life Eliminate Health Disparities o Nutrition Overweight Promote health and reduce chronic diseases o Physical Activity Fitness Improve health quality through daily physical across the United States Human Sciences associated with activity Physical Examinations Conducted by trained healthcare providers Tests depend on clients medical history disease symptoms risk factors Vital signs lab tests heart lung sounds checks for nutritional imbalances hair skin tongue eyes fingernails Health History Questionnaire Tool to assist in cataloging history of health illness drug se exercise and diet Socioeconomic Factors education access to shopping cooking facilities marital status ethic racial background Energy nutrient intake questionnaires Dietary Intake Tools Techniques to assess nutrient and energy intakes o Diet history o Twenty four hour dietary recall o Food frequency questionnaire o Diet records Diet History Information from interview or questionnaire o Weight current usual factors affecting appetite Foot intake o Typical Eating Patter Disordered eating behaviors if any o Education Economic status food arrangements o Medications diet supplements Physical Activity 6 Twenty Four Hour Dietary Recalls o Recalls all food and beverages consumed in the previous 24 hour period o Accurate recall includes serving sizes food preparation methods and brand names of convenience foods or fast foods o Limitations o May not be typical intake o Relies on memory o Relies on ability to estimate portion sizes Food Frequency Questionnaires o Determine typical dietary pattern over a predefined period of time o Includes lists of foods with the number of times these foods are eaten o Qualitative questionnaires Typical foods without amounts o Semiquantitative questionnaires Access
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