Basic Concepts Flashcards
treaty or study of nutrition. Not to be confused with nutrition that is the study topic
Nutriology
Professional
nutritionist
process of obtaining, assimilating, and utilizing nutrients for the growth and maintenance of the body.
unconscious and involuntary
Nutrition
process of taking food into the mouth. Initiation of the digestive process, allow the body to receive nutrients for energy, growth and maintenance
Ingestion
Voluntary process
Ingestion
organs, tissues, or secretions that contain appreciable quantities of bioavailable nutrients.
Food
set of biological, psychological and sociological processes related to the ingestion of food through which the organism obtains from the environment the nutrients it needs as well as the intellectual, emotional, aesthetic, and sociocultural satisfaction that are indispensable for a full human life.
Diet (alimentacion)
can be synthesized by the body if appropriate precursors are available
Dispensable nutrients in the diet
Dispensable nutrients in the diet
NO LO NECESITO consumir
* amino acids
* glucosa
* lipids
nutrients cannot be synthesized by the body
indispensable nutrients in the diet
indispensable nutrients in the diet
LO NECESITO
* amino acids
* fatty acids
* vitamins
* inorganic nutrients
* water
Macro and micro
Nutrients
needed in gram quantities in the diet
chos, proteins, lipids
Macro nutrients
needed in milligram or microgram amounts in the diet
Vitamins & minerals
Micro nutrients
process of breaking down food into smaller, absorbable components.
Mechanical and chemical processes
Digestion
physical breakdown of food into smaller particles through chewing, grinding, and the churning of food particles, making them more accessible for chemical digestion and absorption
Mechanical digestion
breakdown of complex molecules into simpler ones through the action of enzymes and digestive juices.
Chemical digestion
Converting Chos into sugars, proteins into amino acids, and fats into fatty acids and glycerol, making these nutrients absórbale
Chemical digestion
process in which nutrients are taken up by the cells of the digestive tract and transported into the bloodstream, facilitating their distribution to cells and tissues throughout the body for energy production, growth and repair.
Absorption
the incorporation and utilization of absorbed nutrients by cells for various physiological functions.
Is where the nutrients become an integral part of the body’s cells and are used for energy production, tissue repair, and the maintenance of overall health.
Assimilation
dietary energy intake required for growth or maintenance of a person of a defined age, sex, weight, height, and level of physical activity.
Energy requirement
the ratio of energy intake to the energy required by the body.
Energy expenditure
The body must maintain a balance in the energy…:
the energy consumed = energy used
exceso de energía = se guarda
En forma de triglicéridos, grasa
REE
Resting Energy Expenditure
Components of energy expenditure
REE + TEF + TA = TEE
TEF
Thermic Effect of food
TA
Thermogeny by activity
TEE
Total Energy Expenditure
70-80% of TEE
= Resting energy expenditure
BMR is also called
REE
It means Basal Metabolic Rate
Energy expended at rest to maintain essential physiological functions
respiration, circulation, Synthesis of organic compounds and pumping of ions across membranes
BMR / REE
REE is influence by:
influenced by age, gender, body composition (muscle and fat) and genetics
Energy expended during the digestion, absorption and utilization of nutrients from food
Composition of the diet
TEF
Thermic effect of food
10% of the TEE
TEF
Energy is consumed during physical activity, including exercise and daily movements
AT
Activity Thermogenesis
Other factors that alter AT
Environmental Factors
- climate
- altitude (higher alt, + EE)
Health Status
-illness and injury
Set of chemical reactions of nutrients after being absorbed by the intestine
MEtabolism
It includes anabolism and catabolism
Metabolism
set of biochemical reactions by which the organism degrades substrates and obtains smaller molecules with the consequent release of energy
(large molecules - smaller)
Catabolism
set of metabolic reactions leading to the synthesis of compounds necessary for the growth, development or maintenance of an organism.
(Smaller - larger molecules)
Anabolism
Also known as Quetelets index
Ratio established by dividing body weight expressed in kg by height expressed in meters squared
BMI
Body mass index
Weight / Height 2
BMI
Condition in which the actual weight exceeds the expected upper limit for height. It is not necessarily an indicator of obesity, as high body weight may be due to other factors such as musculature and skeletal development, fluid accumulation, and even tumors
The finding of excess weight requires a careful physical examination and quantification of the amount of body fat
Excess weight (overweight)
Disease characterized by excess adipose tissue in the body. In essence, obesity occurs due to the ingestion of energy in quantities greater than those expended, accumulating the excess in the form of fat.
It is a risk factor for other chronic degenerative diseases such as dyslipidemia, type 2 diabetes mellitus, arterial hypertension and certain neoplasms
Obesity
Dietary habits that, according to the accepted knowledge in the field
Proper nutrition
Law of quantity
determines the amount of food that is necessary to meet the energy requirements of the human body, and thus maintain a balance. Correct amount of food and physical activity will guarantee a long and healthy life
Laws of correct nutrition
food must be complete and healthy to keep the organism as an indivisible unit. For this, the body needs protein, chos, lipids, vitamins, minerals and water.
Law of quality
the proportion of food to each other is correct, to maximize the benefit of each of them. That is to say the amount of nutrients must be in balance
Law of harmony
food should be adequate to the nutritional, social and psychological needs of individuals
Law of adequacy
Healthy diet
- sufficient
- balanced
- adequate
- innocuous
- complete
- varied
