Fundamentals of Nutrition Flashcards
Nutrition
The science of how the body uses food for energy, maintenance, and growth.
Wellness Nutrition
Eating patterns designed to enhance health status.
Food
Products derived from plants and animals that can be absorbed by the body and be used to yield energy.
Nutrients
Constituents in food that are essential to the maintenance of health. This includes carbohydrates. fats, proteins, vitamins and minerals.
RDA (Recommended Daily Allowance)
The level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life stage and gender group.
Set at 2 standard deviations above the mean.
Adequate Intake (AI)
The approximate level of average intake by a particular group or population that appears normal.
Determined by observation or experimentation.
Tolerable Upper Intake Level (UL)
Level of nutrient that should not be exceeded to avoid adverse health effects.
Nutrient Density
Amount of micronutrients relative to the amount of macronutrients.
Kilocalorie (Kcal)
Energy or amount of heat required to raise the temperature of 1 kg water by 1 C.
Energy-Yielding Nutrients
Nutrients that are broken down in the body to yield energy.
Carbohydrates, Proteins, Lipids
Dietary Reference Index
Standards that define the amount of energy, nutrients, dietary components, and physical activities that best support life.
Estimated Average Requirement (EAR)
Amount of nutrient needed to meet the basic requirements of half the individuals in a specific group.
Minimum Daily Requirement (MDR)
Smallest exogenous supply of a nutrient that must be absorbed or consumed to prevent manifestations of a deficiency.
Nutritional Status
Condition of the body as a result of ingestion and utilization of food.
Can be normal, undernourished, obeses
Malnutrition
Pathologic state resulting from a relative lack or absolute deficiency or excess of one or more of the essential nutrients
Primary Malnutrition
When a person cannot eat due to lack of food
Secondary Malnutrition
When a person cannot eat due to underlying disease.
Loss of appetite, inability to absorb or digest food, etc.
How is Energy Expenditure measured?
Directly measured using heat output from the body.
Indirectly measured from oxygen consumption.
1 kcal = ? kjoule
1 kcal = 4.184 kJ
Respiratory Quotient (RQ)
Ratio of volume of CO2 produced and O2 consumed.
Used to indirectly measure the heat evolved (caloric content) from oxidation of food.
Basal Metabolic Rate (BMR)
Energy expenditure by body when at rest, but not asleep under controlled condition of thermal neutrality.
Energy required by an awake individual during physical, digestive, and emotional rest.
How do you compute for the BMR?
BMR = ideal weight (kg) x 24 kcal/day
Nitrogen Balance
State where the amount of nitrogen ingested each day is balanced by the amount excreted.
Amino Acid Score or Chemical Score
Measures protein quality as to its essential amino acid content in relation to a reference protein.
