Role of nutrition Flashcards
What is nutrition?
The science of foods and the nutrients and other substances they
contain
* Foods provide energy and nutrients
* Energy and nutrients used by the body for maintenance, growth,
and repair
Wellness wheel
- Physical health
- Spiritual health
- Emotional
- Social
- Occupational
Diseases that play some role
Osteoporosis
* Osteoarthritis
* Some forms of cancer
Diseases with strong nutritional component
Type 2 diabetes
* Heart disease
* High blood pressure
* Obesity
Diseases caused by nutritional deficiencies or toxicities
Scurvy (Vitamin C deficiency)
* Iron-deficiency anemia
* Hypercalcemia (too much vitamin D)
what are the 6 classes of nutrients
- carbs
- lipids
- protein
- vitamins
5.minerals
6.water
Carbs, protein, fat
- Provide energy during metabolism
- Must be replenished daily
Minerals and vitamins
- facilitate energy release
water
medium in which all body processes take place
Organic nutrients
Containing carbon - carbs, protein, fat, vitamins
inorganic nutirents
do not contain carbon - minerals and water
What is food energy?
- Food energy is the chemical energy which is released from the
foods we eat - Food energy is measured in kilocalories kcal (1kcal=1000
calories)
– 1 kcal: amount of energy (heat) required to raise 1 kg (1 L) of water
by 1°C at sea level
Wilbur Olin Atwater
- Measured the energy provided
by food using the calorimeter - Studied and compared the
nutrient contents of different
foods
Macronutirent energy contributions
- Atwater values
– 4 kcal/g for carbohydrate and protein
– 9 kcal/g for fat
– 7 kcal/g for alcohol
Carbs
- Primary fuel source (esp. brain)
- Found for example in vegetables,
fruits, grains and legumes - Fibre is a type of carbohydrate
Lipids
- Another important source of
energy
and other essential nutrients - Found for example in oils,
butter etc
Protein
- Play major role in tissue growth,
repair and maintenance - Can also be used for energy
- Found for example in meat,
poultry, fish etc
Vitamins
- Assist in the regulation of biological
processes - Essential (13)
- Water-soluble and fat-soluble
- Vulnerable to destruction (e.g. while
cooking, vitamins are easily destroyed
because of heat or chemical agents)
Minerals
- Assist in regulation of many body functions
- Essential (16)
- Major (>100 mg/day) and trace (<100
mg/day) - Indestructible (minerals are not vulnerable
to heat, chemical reactions or sunlight)
Nutrients involved in energy metabolism
– B-vitamins
– Sulfur/sulfate
– Iodine
Nutrients involved in oxidative protection
– Vitamin C
– Vitamin E
– Vitamin A
– Iron
– Zinc
– Copper
– Manganese
Nutrients involved in blood health
– Vitamin K
– Iron
– Zinc
– Copper
Nutrients involved in bone health
– Vitamin D
– Calcium
– Phosphorus
– Magnesium
– Fluoride
Water
- essential
-supports all body functions
Nutrients involved in fluid and electrolyte balance
– Water
– Sodium
– Potassium
– Chloride
– Phosphorus
What is DRI?
Dietary Reference Intakes
-amount of energy, nutrients and other dietary components that best support health
What is EAR?
Estimate Average Requirements
- how much is needed in the diet
-Sufficient to maintain body function in half (50%) of the healthy
individuals in a given age and gender group
What is RDA?
-Recommended Dietary Allowance
- covers 98% of the population
What is AI?
Adequate Intakes
-A set of values that are used as guides for nutrient intakes when
there is insufficient scientific evidence to determine an RDA
-“Best Guess”
What is UL?
Tolerable Upper Intake Level
-Maximum amount of a nutrient
that appears safe
-As intake increases above the
UL, the potential risk of
adverse health effects increases
What is EER?
Estimated Energy Requirement
-Average dietary energy intake that is predicted to maintain
energy balance in healthy reference adults
-Based on age, gender, weight, height, and level of physical
activity
What is AMDR?
Acceptable Macronutrient Distribution Ranges
-ranges of intakes for the energy-yielding nutrients
-provide adequate energy and nutrients
-Recommended daily proportions of energy-yielding nutrients
– Carbohydrate: 45-65%
– Lipids: 20-35%
– Protein: 10-35%
What are the 6 characteristics of a nutritious diet?
- Adequacy
- Balance
- Energy control
- Moderation
- Variety
- Nutrient density
How to calculate % of daily value
amount in serving / recommended intake
What is considered a lot for %DV?
> 15%
What is considered a little for % DV?
<5%
