Intro to Nutrition

Question 1

Define nutrition and nutrient:

Answer 1

Nutrition is the sum of the processes by which the body uses food for energy, maintenance and growth.

Nutrient is a chemical substance that is present in food and needed by the body (Proteins, Carbohydrates, Fats, Vitamins, Minerals and Water).

Question 2

Define malnutrition:

Answer 2

Malnutrition is a state in which a prolonged lack of one or more nutrients retards physical development or causes the appearance of specific clinical conditions. Excess nutrient intake creates another form of malnutrition when it leads to obesity, hypertension and hypercholesterolemia

Question 3

Where do a lot of patients get their nutritional information?

Answer 3

The TV

Question 4

What are some ways of assessing intake?

Answer 4

Dietary Profiles
24-hour Recalls
Food Records
Food Frequency Lists
Calorie Counts (inpatient)
Informal Observations

Question 5

What are some biochemical tests that can reflect nutritional status:

Answer 5

Lipid Profile
Blood Glucose/HbAlC
Hemoglobin
Basic Metabolic Panel

Question 6

Waist Circumferences that correlate with heart disease:

Answer 6

Waist Circumference: higher risk of heart disease if
>40” in men
>35” in women

Question 7

describe things that are needed in certain disease states?

Answer 7

Blood clotting disorders–> Vit K
Diabetes–> Carbs
Chronic/Acute kidney disease–> micronutrients
Gastrointestinal diseases–> fiber
Hypercholesteremia, hypertension, congestive heart failure —> low fat
Weight management –> calories
Wound healing –> protein

Question 8

What is a general rule regarding normal nutrition?

Answer 8

All foods are permitted and a variety of different foods are encouraged.

Question 9

How many cals are in carbs? proteins? fats? alcohol?

Answer 9

carb = 4
protein = 4
fats = 9
alcohol = 7

Question 10

What are the recommended dietary guideline ranges for carbs, proteins, and fats?

Answer 10

c = 45-65%
p = 20-35%
f = 10-35%

Question 11

What is the tolerable upper intake:

Answer 11

Tolerable Upper Intake Level: the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects

Question 12

Describe carbohydrates:

Answer 12

The Nutrient That Our Body Prefers to Use as Energy

Provides energy quickly – in less than an hour
Spares the burning of protein for energy
The primary energy source for the brain

Question 13

Describe fiber…soluble vs insoluble:

Answer 13

Found in many carbohydrate foods
-Soluble: (prebiotic, viscous) fiber that is readily fermented in the colon into gases and physiologically active byproducts, ex. oatmeal

-Insoluble: metabolically inert, absorbing water as it moves through the digestive system, easing defecation, ex. skin of apple
Helps with satiety
Reduces risk of coronary heart disease

Question 14

Describe Protein:

Answer 14

• Essential for life – supplies material to repair and replace worn-out tissues
• Essential for growth – supplies material for tissue building
• Supplies essential substances for production of hormones, enzymes, antibodies and hemoglobin
• Supplies energy but not as effectively as carbohydrates or fat

Question 15

Describe fats

Answer 15

• Necessary for the absorption of fat soluble vitamins (A, D, E and K)
• Omega 6 polyunsaturated fatty acids are required for normal skin function (found in nuts, seeds, soybean/corn oil)
• Omega 3 polyunsaturated fatty acids are needed for neurological development and growth (found in soybean/canola oil, flaxseed, fatty fish, walnuts)

Question 16

Describe vitamins:

Answer 16

• Regulate the synthesis of many body compounds (bones, skin, glands, nerves, blood)
• Participate in the metabolism of CHO, PRO, Fat
• Prevent nutritional deficiencies; allow for optimal health

Question 17

Describe minerals:

Answer 17

Regulate fluid pressure, nerve responses, muscle contraction/relaxation, oxidation in tissues/blood, acid-base balance, blood clotting

Question 18

What is a general guideline for water consumption?

Answer 18

Drink at least equal amounts of water as other beverages consumed

Question 19

What are the laws regarding
low fat
fat free
“light”

Answer 19

1. Low-Fat = less than or equal to 30% of total calories from fat or no more than 3 g of fat/100 calories
2. Lite or Light = 1/3 fewer calories than the original product or ½ the fat of the original product
3. Fat-Free = less than .5 g fat/serving
4. “Low-Carb” labels are not defined