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Nutrition Intervention > CH 1 Food, Nutrition, and Health > Flashcards

CH 1 Food, Nutrition, and Health Flashcards

1
Q

why is nutrition important

A
  1. for our own health, 2. for health/wellbeing of clients/patients
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2
Q

nutrition

A

study of food people eat and how body uses it

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3
Q

nutrition science

A

body of scientific knowledge that governs nutritional requirements for growth activity, reproduction, and maintenance

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4
Q

dietetics

A

health profession that applies nutrition science to promotes health and treat disease

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5
Q

registered dietitian

A

clinical nutrition specialist, registered dietitian, or public health nutritionist

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6
Q

health promotion

A

active engagement in behaviors or programs that advance positive well being

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7
Q

health

A

state of optimal physical, mental, and social well-being

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8
Q

wellness

A

full development of potential for all people in their environments

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9
Q

nutrition and weight status goals

A

promote healthy food access, improve presence of nutrition in health care, improve healthy weight status, reduce food insecurity, improve food consumption

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10
Q

preventative health

A

you identify the risk factors and eliminate/reduce them

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11
Q

traditional health

A

change symptoms of illness/disease that already exist

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12
Q

signs of good nutrition

A
  • well developed body
  • ideal weight to height body composition
  • good muscle development
  • smooth/clear skin
  • glossy hair
  • clear/bright eyes
  • mentally/physically alert
  • normal appetite/digestion
  • positive outlook on life
  • ability to resist disease
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13
Q

functions of nutrients

A
  • provide energy
  • build tissue
  • regulate metabolic process
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14
Q

metabolism

A

sum of all body processes that accomplish life sustaining tasks

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15
Q

what is energy measured in?

A

kilocalories

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16
Q

no (. ) works (. )

A

no nutrient works alone

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17
Q

3 energy yielding nutrients

A

carbohydrates, fats, proteins

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18
Q

essential nutrient

A

nutrient that is obtained from food because body cant make sufficient quantity

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19
Q

non essential nutrient

A

can be made by body by means of other nutrients; not essential to eat

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20
Q

energy yielding nutrient

A

nutrients that break down to yield energy within body

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21
Q

6 essential nutrients

A

carbohydrate, fat, protein, vitamins, minerals, water

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22
Q

function of carbohydrates

A

provide primary/preferred fuel and maintain body’s reserve store of quick energy

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23
Q

energy from carbohydrates is stored as

A

glycogen

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24
Q

recommended intake for carbohydrates

A

4 kcal/g; 45-65% kcal

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25
examples of carbohydrates
starches, sugars, fruits, vegetables, milk, honey, corn syrup
26
function of fats
secondary storage of energy and 2/3 come from plant source
27
recommended intake for fats
9 kcal/g; 20-30% kcal
28
examples of fats
oil, avocado, egg, meat, milk
29
function of proteins
preserved for critical functions like structure, enzyme, hormone production and fluid balance; used for energy when body doesn't get sufficient amounts from fat or carbs
30
recommended intake of proteins
4kcal/g; 10-35% kcal
31
nutrients that regulate body processes are
vitamins and minerals
32
vitamin C
develops collagen
33
2 major minerals
calcium and phosphorus
34
mineral iron
builds hemoglobin in red blood cells
35
collagen
protein in fibrous tissues (i.e. cartilage, bone matrix, skin)
36
hemoglobin
oxygen carrier
37
functions of fatty acids
building blocks of lipids, help build fat substances needed in cell membranes and promote transport of fat soluble nutrients through body
38
glycogen
polysaccharide; main storage form of carbohydrates in body; stored primarily in liver and muscle tissues
39
amino acids
nitrogen bearing; form structural units of proteins, after digestion available for synthesis of required proteins
40
function of vitamins
functions as coenzyme, control chemical reaction during metabolism
41
function of minerals
coenzyme factors with enzymes in cell metabolism
42
function of water
essential base for metabolic processes
43
dietary fiber
regulatory passage of food through gastrointestinal tract; influence absorption of nutrient
44
optimal nutrition
person receives/uses adequate nutrients from balanced diet of carbohydrates, fats, protein, mineral, vitamins and water
45
malnutrition
condition caused by improper/insufficient diet; undernutrition and over nutrition
46
undernutrition
nutritional reserves are depleted and nutrient intake is not sufficient
47
overnutrition
excess nutrient and/or energy intake over time' excessive amounts of dietary supplements
48
nutrient standards
reference for intake levels of essential nutrients to meet nutritional needs
49
U.S nutrient standards goal
maintain optimal health
50
estimated average requirement
amount of a nutrient that is estimated to meet the requirement for a specific criterion of adequacy of half of the healthy individuals of a specific age, set and life stage
51
adequate intake
recommended average daily intake level based on observed or experimentally determined approximations or estimates of nutrient intake
52
tolerable upper intake level
highest level of nutrient intake that is likely to pose no risk of adverse health effects
53
dietary guidelines for americans
overview of healthy eating patterns
54
recommended daily allowance
provides values that meed needs for most of population
55
MyPlate
physical activity, proportionality, moderation, variety and gradual improvements in health
56
10 tips for a well balanced diet
- balance calories - eat less - avoid oversized portions - eat more veggies/fruits/whole grains and fat free dairy products - 1/2 plate fruits and vegetables - switch to fat free or 1% milk - make 1/2 whole grains - decrease consumption of solid fats. added sugar and salt - drink water
57
dietary reference intake
system of reference values used to represent an ideal amount of nutrient that will maximize the health benefits of each nutrient
58
what are the nutrients involved in metabolic regulation and control
vitamins and minerals
59
overnutrition is characterized by
excess nutrient and/or energy intake overtime
60
the health care professional responsible for the nutrition care for patients and clients is
registered dietitian who serves as the public health nutritionist
61
Using the acceptable macronutrient distribution ranges, help the patient find the grams of each nutrient that she needs based on a 2,000 calorie diet.
Carbohydrates--> 225g to 250g (45-65%) protein--> 50g-175g (10-35%) fat--> 44g- 78g (20-35%)
62
name the Dietary reference intake categories that would be appropriate to find her individual nutrient needs
adequate intake, recommended daily allowance
63
you are asked to explain the dietary guidelines for americans to an adult community evening class at the local college. The most appropriate areas to cover in teaching this topic include
appropriate amounts of sodium, saturated fat, cholesterol, trans fatty acids, whole grains, and alcohol
64
what is not a category of nutrient recommendations that is included in DRIs
required daily allowance
65
the main storage form of carbohydrates in animals is
glycogen
66
the basic structural units of protein are
amino acids
67
the fundamental principles of nutrient interactions include
specific metabolic functions for individual nutrients and no nutrient works alone
68
the number of kilocalories from protein in a sandwich that contains 15g protein is
60 kcal
69
you are asked to help at a local community function by planning general meals for a local dinner meeting once a month for the elderly. Tools most helpful in planning a healthy meal include the
MyPlate food guidance system
70
The maximum intake that is unlikely to pose adverse health risk is
tolerable upper intake level

Nutrition Intervention (2 decks)

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