nutrition- chapter 1 Flashcards
nutrition
the food people eat and how their bodies use it
nutrition science
the body of scientific knowledge that governs nutrient requirements
dietetics
the health profession responsible for applying nutrition science to promote human health and treat disease
registered dietitian nutritionist (RDN)
nutrition authority on the health care team; carries the major responsibility of nutrition care for patients
preventive approach
identify and minimize risk factors before disease develops
traditional approach
treatment after symptoms of illness or disease exist
Healthy People 2030 Goals
- attain healthy, thriving lives
- free of preventable disease, disability, injury, and premature death
- eliminate health disparities, achieve health equity, attain health literacy
- improve health and well-being of all
signs of good nutrition
- physical appearance
- anthropometric measurements
- biochemical markers
energy yielding nutrients
- carbohydrates (simple & complex)
- primary energy source, quick energy (glycogen)
- 45% to 65% of kcals
- fats
- secondary energy source
- stored energy
- 20% to 35% of kcals
- proteins
- used for critical functions
- may be drawn on for energy
- 10% to 35% of kcals
to sustain life, nutrients in food must:
- provide energy
- build tissue
- regulate metabolic processes
metabolism
the sum of all body processes that accomplish the basic life-sustaining tasks
nutrient interaction
close relationships exist among all nutrients and their metabolic products
kilocalories
unit of human energy
7 main nutrients
- carbs
- fats
- protein
- vitamins
- minerals
- water
- fiber
water-soluble vitamins
vitamin B (1, 2, 3, 5, 6, 7, 9, 12)
vitamin C
folate
fat-soluble vitamins
- store in your liver, in fat, in muscles
- can get too much/ toxicity
vit D
vit A
vit K
vit E
tissue building
proteins
- provide amino acids
- necessary for building and repairing tissues
- albumin in the blood
- edema/ ascites
vitamins and minerals
- vit C used in developing collagen
- Ca & P used for bone tissue
- Fe contributes to building hemoglobin
fatty acids
- building blocks of lipids
- facilitate transport of fat-soluble nutrients
optimal nutrition
balancing the intake of each essential nutrient
malnutrition
undernutrition
- poverty
- illness
- hospitalization
overnutrition
- obesity
- vitamin or mineral toxicities
malnutrition
undernutrition
- poverty
- illness
- hospitalization
overnutrition
- obesity
- vitamin or mineral toxicities
dietary reference intakes (DRIs)
- recommendations for each sex and age group
- recommendations for pregnancy and lactation
estimated average requirement (EAR)
average dietary requirement of a nutrient in a specific population group
estimated average requirement (EAR)
average dietary requirement of a nutrient in a specific population group
recommended dietary allowances (RDAs)
used as a guide to achieve optimal nutrient intake
tolerable upper intake level (UL)
maximum intake unlikely to pose adverse health risks in most healthy individuals
regulation and control
vitamins and minerals
- many function as coenzyme factors in chemical reactions
during metabolism
water and fiber
- regulatory agents
- water is the essential base for metabolic processes
- dietary fiber helps regulate passage of food and influences
the absorption of nutrients
MyPlate
a visual pattern of the basic five food groups arranged on a plate to indicate proportionate amounts of daily food choices
10 MyPlate tips
- balance calories
- enjoy your food, but eat less
- avoid oversized portions
- foods to eat more often
- make half your plate fruits & veggies
- switch to low-fat or skim milk
- make half your grains whole grains
- foods to eat less often
- compare sodium in foods
- drink water instead of sugary drinks
person-centered care
food patterns vary with needs, tastes, habits, living situations, energy demands
changing food environment
- Shift to fast, processed, prepackaged foods
- Americans do recognize the relationship between food and overall health.
- More than ever, Americans are being selective about what they eat.
- Food fads and popular diets persist; do not dismiss personal preferences, instead ensure general dietary needs are satisfied
