Nutrition flash cards
macronutrients
, supply the body with energy (kilocalories). protein, lips, carbohydrates
micronutrients
help manufacture, repair, and maintain cell.
only needed in small amounts and regulate body function vitamins and minerals
Anabolism
involves the formation of larger molecules from smaller ones.
Catabolism
involves the breakdown of larger molecules into smaller components. This process releases of energy.
Carbohydrates
primary energy source
Supply energy for muscle and organ function.
Carbohydrates enhance insulin secretion, increase satiety (feeling of fullness and satisfaction), and improve absorption of sodium and excretion of calcium. Insulin is a pancreatic hormone that promotes the movement of glucose into the cells for use.
glycogenolysis.
Glycogen is converted back into glucose to meet energy needs.
Diabetics use fats not carbs
Fats are converted directly into an alternative fuel called ketones; ketones raise the acidity of the blood and can lead to acid-base imbalance. Fats are used for fuel in persons with diabetes, whose cells cannot use glucose for energy.
Carbohydrates digestion
are more easily and quickly digested than proteins and lipids, fuel strenuous short-term skeleton muscle activity and provide nearly all the energy for the brain. Humans store glucose in liver and skeletal muscle tissue as glycogen.
Proteins
It is essential for growth, maintenance, and repair of body cells and tissues.
tissue building; protein is structure of every cell
nitrogen balance input+ output equal. +NB exists when input greater than output resulting in amino acid pool for growth, pregnancy, tissue maintaence and repair.
Nitrogen - balance intake is lower than nitrogen loss. occurs in injury, burn , and illness, and malnuturtion.
amino acids: for protein synthesis to occur every AA to build the protein has to be available. complete protein usually comes from animal sources. two incomplete protein sources can combine for complete protein.
Lipids
solid at room temperature are called fats,
Because they are water soluble, lipoproteins are the major transport vehicles for lipids in the bloodstream.
Key component of lipoproteins
Back-up energy source- carbs first but if exhausted or doing sustained light activity burn fat.
Organ insulation/protection-insulation to protect vital organs, aids in thermoregulation, and enables accurate nerve-impulse transmission. lipids are a component of every cell membrane and are essential to cell metabolism.
Essential and nonessential fatty acids
A fatty acid is considered essential if 1) the body cannot manufacture it and 2) its absence creates a deficiency disease. The essential fatty acids, linoleic acid (omega-6) and alpha-linolenic acid (omega-3), help protect against heart disease.
Types of lipids
Glyceride, sterols, and phospholipids.
Saturated and unsaturated fatty acids: Fatty acids are classified as saturated, unsaturated, or trans-fats. Saturation means that a substance is holding all that it is capable of holding.
Carbohydrate CAL (CHO)
4 Cal per gram
protein CAL
4 cal per gram
fat CAL
9 cal per gram
Vitamins
These are organic substances that are necessary for metabolism or preventing a particular deficiency disease. Because the body cannot make vitamins, they must be supplied by the foods we eat. Vitamins are critical in building and maintaining body tissues, supporting our immune system so we can fight disease, and ensuring healthy vision. They also help our bodies to break down and use the energy found in carbohydrates, proteins, and lipids. Vitamins are especially critical during periods of rapid growth, pregnancy, lactation, and healing. Some evidence supports the claim that certain vitamins prevent chronic illness.
Vitamins are either water soluble or fat soluble.
Minerals
are inorganic elements found in nature. They occur in foods either naturally or as additives, as well as in supplements
water
Makes up large percentage of body weight Solvent for chemical processes Transports substances Form for tissues Maintains body temperature
Factors That Affect Nutrition
Developmental stage Lifestyle choices Vegetarianism Eating for health Eating for weight loss Ethnic, cultural, and religious practices Disease processes and functional limitations Medications Special diets
Screening for Nutritional Problems
Obtain a diet history
24-hr recall
Food frequency questionnaire
Food record
Subjective global assessment
Mini-nutritional assessment
Nutrition screening initiative
Body composition
Nutritional Imbalances
Complete physical examination
Laboratory results
Changes in blood glucose, serum albumin, creatinine, hemoglobin
Overweight
25.0 – 29.9
Class I obesity
30.0 – 34.9
Class II obesity
35.0 – 39.9
Class III obesity
40.0 or higher
