Chapter 1 Flashcards
What is nutrition
Sum of processes involved with the intake of nutrients as well as assimilating and using them to maintain body tissue and provide energy
What is health promotion
Active engagement in behaviors or programs that advance positive well being.
Nutrition science
Body the science that relates to processes involved in nutrition and the community.
Dietics
Management of the diet and the use of food
What is health
State of optimal physical, mental, and social well-being; absence of disease.
Healthy People 2030
Framework developed by the US DEPT of Health and Human Services with a vision of a society in which people can achieve their full potential for health and well-being across the lifespan
Signs of good nutrition
Physical appearance, anthropometric measurements, bio-chemical markers. Well nourished individuals are
More able to recover from illness or injury and resist infection
6 essential nutrients
1 carbohydrate
- Proteins
- Fats
- Vitamins
- Minerals
- Water
Categorizations of nutrients
Essential, non-essential, energy yielding, non energy yielding
3 basic functions of nutrients
Provide energy, build tissue, regulate metabolic processes
Metabolism
Sum of all body processes that accomplish life sustaining tasks
Nutrient interaction
Individual nutrients have specific metabolic functions, including primary and secondary roles, and no nutrient works alone.
Kilocalorie
How we measure human energy
3 energy yielding nutrients
Carbohydrates, fats, proteins
Glycogen
Main storage of carbs in the body stored in the liver and muscle tissue
Proteins critical functions
Structure, enzyme and hormone production, fluid balance
Recommended intake of energy yielding nutrients as percentages
Carbs: 45%-65%
Fat: 20%-30%
Protein: 10%-35%
Optimal nutrition
Adequate nutrients through a varied and balanced diet
Malnutrition
Condition resulting from improper or insufficient diet. Under nutrition and over nutrition
Under nutrition
When a person experiences depleted nutrient reserves and nutrient and energy intakes are not sufficient meet daily needs or added metabolic stress
Overnutrition
Excess nutrient and/or energy intake over time
Dietary reference intakes (DRI)
Reference values for the nutrient intake needs of healthy individuals for each sex and age group
Recommended Dietary Allowances (RDAs)
The avg daily dietary intake level that is sufficient to meet nutrient requirement of nearly all healthy individuals in a specific demographic.
10 tips from Choose My Plate
- Balance calories
- Enjoy food but eat less
- Avoid oversized portions
- Eat more vegetables, fruits, whole grains as low fat dairy
- Make half your plate fruits and vegetables
- Switch to low fat or fat free milk
- Make 1/2 grains whole grains
- Cut back on: solid fats, added sugars, salts
- Compare sodium in food
- Drink water instead of sugary drinks
3 goals of “healthy people 2030”
Access to and encouragement of healthy food choices, weight control, and modifiable nutrition related risk factors for disease.
5 basic food groups from MY Plate
fruits, vegetables, whole grains, dairy, protein
essentail nutrient
nutrient that must be obtained by food because the body cannot make it for itself in sufficient quantity
nonessential nutrient
substance that can be manufactured in the body by means of other nutrients
kilocalorie
a unit of heat measure; how we measure human energy
