Chapter 2 Flashcards
What is dietary reference intake? DRI
A reference value of energy, nutrients and food components. Prevent deficiencies.
Describe how DRI commonly are used or vitamin and mineral requirements and how they are determined.
Finding an RDA
What is the 4 different set references for DRIs?
- Estimated average requirement(Ear)
2.recommended dietary allowance (RDA)
3Adequate intake AI
4 tolerable upper intake level.
What is Recommended dietary allowance? RDAs?
Intake that are sufficient to meet the nutrient needs of almost all healthy people.
What is adequate intake.
Intake that should be used as a goal when no RDA exist
What is tolerable upper intake levels? UL
Maximum daily intake without a pose of risk of health effects
What is estimated average requirements?
Intake that meet the nutrition needs of half the population
RDA can give 98%
Yes
What is the AMDR (acceptable macronutrients distribution) for carbohydrates?
45-65%
What is the AMDR for fat.
20-35%
What is the AMDR of protein?
10-35%
What are two types of fat?
Linoleic and linolenic
Saturated fat acid
16 :0 no double bonds
What are the essential types of fat
Polyunsaturated fat omega six and omega-3
What are symptoms of fatty acid deficiency
Reddish skin excess loss of water impaired growth
What is the role of fat in the body
One insulation to energy reserves three protection for carrier molecules
What is digestion
Enzymatic breakdown of food to smaller absorbable units
What is absorption
transfer of smallest unit food components across observer to surface
How is fat separated into blood and lymph system
If it has less than 12 Carmens it goes into the blood if it has more than 14 carbon it goes into clyomicron
Poli saturated fatty acid oh full in Woodlake acted omega-3
18:2n-3
Pufa 18:3n-3
Linalenic
Omaga 6 6w-6
20: 5n-3
22: 6n -3
Essential fatty acid deficiency symptoms are
Reddish skin excess loss of water impaired growth
Roll of fat in the body includes
Insulation protection energy reserves precursor for other biomolecules
