Chapter 1: The science scope of nutrition Flashcards
Intro
What’s nutrition
Nutrition science is an interdisciplinary field that studies dietary intake and behavior, the nutrients and constituents in food, their use, and their influence on human health.
What’s nutrients?
Nutrients are chemical substances from food required for normal growth, development, reproduction, and tissue maintenance and repair. They include the macronutrients and the micronutrients.
Phytochemicals
Phytochemicals are a dietary constituent found in plant foods.
2 types of malnutrition
undernutrition-nutrient deficiency
overnutrition-accumulation of excess body fat or obesity
Dietary Reference intake (DRI)
It provides quantitative estimates of recommended health intake for individuals.
What are the roles of DRI
It helps prevent nutrient deficiency, promote overall health, prevent disease, and avoid excess intake (optimize health)
What else besides DRI provide information on nutrient and energy intake
Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs),
Adequate Intakes (AIs), Chronic Disease Risk Reduction (CDRR), and Tolerable Upper Intake Levels (ULs)
What AMDR? And how is it express?
Acceptable Macronutrient Distribution Ranges. As a percent of total calories
What EER stand for? What do they determine?
Estimated Energy Intake. It determines the average energy intake to maintain weight in a healthy person based on age, sex, height, weight, and physical activity.
Define and name examples of essential nutrients
Nutrients that our body cannot produce in sufficient amounts. Vitamins, fatty acids, and certain amino acids.
what’s energy? what kind of nutrient that do not provide energy
Energy is the capacity to do work. It is expressed in kilocalories (calories). Water and Micronutrients (Vitamins and minerals).
What’s the energy content of macronutrients, water, a alcohol (toxin)?
carbs-4 kcal/g
protein-4 kcal/g
lipids-9 kcal/g
alcohol-7 kcal/g
water-0 kcal/g
What are the structural and regulatory functions of macronutrients and water
Carbs- SF- abundant in skin, ligaments, joint tissue, cartilage, and components of nucleic acids. RF- source of energy
Protein- SF- a major structural component of every cell and tissue. RF- fluid balance and chemical reactions
Lipids- SF- cell membrane (phospholipids), insulation and protection. RF- synthesis of hormones
Water- SF- fills and surrounds every cell. RF- controls body temperature
formula for BMI
=weight (kg)/height (m2)
conversion lbs to kilograms
1kg= 2.205 lbs
inch to meters
1m=39.37 in
AMDR percentages
carbs- 45% to 65%
protein- 10%-35%
fats 20%-35%
obesity percentage in USA
42.74%
draw a graph showing the constituents of DRI
look at the notes
How the scientific method is structured
observation
testable hypothesis (presumption)
experiment
results (accept hypothesis and reject hypothesis)
peer review
What are the types of nutrition studies
- Randomized Controlled Trial (golden standard) - control group and experimental group
- Epidemiological studies - observation, correlation data study (can never establish cause and effect relationships because variables not manipulated)
- Experimental model systems- animal experiments
