Nutrition and Food Security Flashcards
the science that interprets the interaction of
nutrients and other substances food in relation
to maintenance, growth, reproduction, health
and disease of an organism.
NUTRITION
carbohydrates, fats, proteins, fibers, and
water. what classification of essential nutrients?
Macronutrients
minerals and vitamins. what classification of essential nutrients?
Micronutrients
consumed in mainly large amount
Macronutrients
required mostly small in amount
Micronutrients
foods that contain a lot of protein/ or rich in protein
BODY- BUILDING FOODS/ GROWING FOODS
contain a lot of fat and carbohydrates
ENERGY- GIVING FOODS
most important, rich with vitamins or minerals
PROTECTIVE FOODS
energy- giving foods
CARBOHYDRATES
provide energy in the form of calories that the body
needs to be able to work, and to support other
functions
CARBOHYDRATES
usually in the form of glucose
CARBOHYDRATES
usually stored in the muscles and the liver
CARBOHYDRATES
For growth and immune functions
PROTEINS
play an important role in making essential hormones
and enzymes, in tissue repair, preserving lean muscle
mass, and supplying energy in times when
carbohydrates are not available.
PROTEINS
not good for a person’s health.
Saturated fats
healthy fats
Unsaturated fats
concentrated sources of energy and so are important nutrients for young children who needs a lot of energy rich food
FATS AND
OILS
make meals a lot more tasty
FATS AND
OILS
For the body to make cells and fluids such as tears, digestive juices
and breastmilk
WATER
For the body to make sweat for cooling itself
WATER
For essential body processes
WATER
For keeping the lining of the mouth, intestine, eyelids and lungs
wet and healthy
WATER
For the production of urine
WATER
we cannot live without this for more than a few days. adult needs 2-3 liters of water each day
WATER
makes food bulky or bigger this can help a person who is
overweight to eat less food
FIBER
a mixture of different carbohydrates which are not digested like
other nutrients but pass through the gut nearly unchanged
FIBER
makes the feces soft and bulky
FIBER
slows the absorption of nutrients
FIBER
Vitamin A
Retinol
Vitamin C
Ascorbic Acid
Vitamin D
Calcitriol
Vitamin E
Tocopherol
substances that people need to ensure the health of your tissues and sub skeletons
MINERALS
Transports oxygen around the body. Important for immune system function
Iron
Essential for strong, healthy bones and teeth. Important mineral for heart function
Calcium
Helps conduct nerve impulses, is vital for muscle contraction, helps maintain normal heart rhythm and regulates fluid balance
Potassium
Important for growth, immune and sensory system function and wound healing
Zinc
Important for structure of bones and teeth, transmission of nerve impulses and muscle contraction
Magnesium
Important for fluid and electrolyte balance, nutrient uptake and the maintenance of a normal hearth rhythm
Sodium
Essential for normal thyroid gland function - controls growth, brain development and metabolism (rate at which we burn energy)
Iodine
Acts as an antioxidant to help protect body from damage. Helps regulate blood pressure nd healthy immune system function
Selenium
Helps to protect teeth from dental caries
Fluoride
How much serving do you need for vegetables, fruits and salads
5-7 servings
How much serving do you need for whole meal cereals and breads, potatoes, pasta and rice
3-5 servings
How much serving do you need for milk, yogurt and cheese
3-4 servings
How much serving do you need for meat, poultry, fish, eggs, beans and nuts
2-3 servings
How much serving do you need for fats, spreads and oils
in very small amounts
a state of nutrition in which a deficiency or excess of energy,
protein and other nutrients causes measurable adverse effects on
tissue/body form and function and clinical outcome.
MALNUTRITION
indicator for low risk of malnutrition
0
indicator for medium risk of malnutrition
1
indicator for high risk of malnutrition
> 2
Recommendations include ongoing screening at the hospital and at home.
Low Risk
The person may undergo observation, his/her dietary intake will be
documented for 3 days, and he/she will receive ongoing screening.
Medium Risk
The person will need treatment from a nutritionist and possibly other specialists,
and he/she will undergo ongoing care.
High Risk
a scientific discipline describing handling, preparation, and
storage of food in ways that prevent food-borne illness.
FOOD
SAFETY
limited or uncertain ability tot acquire acceptable foods
food insecurity
the availability at all times of adequate world food supplies of
basic foodstuffs to sustain a steady expansion of food
consumption and to offset fluctuations in production and prices
FOOD
SECURITY
