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HLSC 2P91 > Role of nutrition > Flashcards

Role of nutrition Flashcards

1
Q

What is nutrition?

A

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

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2
Q

Wellness wheel

A
  1. Physical health
  2. Spiritual health
  3. Emotional
  4. Social
  5. Occupational
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3
Q

Diseases that play some role

A

Osteoporosis
* Osteoarthritis
* Some forms of cancer

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4
Q

Diseases with strong nutritional component

A

Type 2 diabetes
* Heart disease
* High blood pressure
* Obesity

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5
Q

Diseases caused by nutritional deficiencies or toxicities

A

Scurvy (Vitamin C deficiency)
* Iron-deficiency anemia
* Hypercalcemia (too much vitamin D)

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6
Q

what are the 6 classes of nutrients

A
  1. carbs
  2. lipids
  3. protein
  4. vitamins
    5.minerals
    6.water
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7
Q

Carbs, protein, fat

A
  • Provide energy during metabolism
  • Must be replenished daily
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8
Q

Minerals and vitamins

A
  • facilitate energy release
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9
Q

water

A

medium in which all body processes take place

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10
Q

Organic nutrients

A

Containing carbon - carbs, protein, fat, vitamins

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11
Q

inorganic nutirents

A

do not contain carbon - minerals and water

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12
Q

What is food energy?

A
  • 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
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13
Q

Wilbur Olin Atwater

A
  • Measured the energy provided
    by food using the calorimeter
  • Studied and compared the
    nutrient contents of different
    foods
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14
Q

Macronutirent energy contributions

A
  • Atwater values
    – 4 kcal/g for carbohydrate and protein
    – 9 kcal/g for fat
    – 7 kcal/g for alcohol
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15
Q

Carbs

A
  • Primary fuel source (esp. brain)
  • Found for example in vegetables,
    fruits, grains and legumes
  • Fibre is a type of carbohydrate
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16
Q

Lipids

A
  • Another important source of
    energy
    and other essential nutrients
  • Found for example in oils,
    butter etc
17
Q

Protein

A
  • Play major role in tissue growth,
    repair and maintenance
  • Can also be used for energy
  • Found for example in meat,
    poultry, fish etc
18
Q

Vitamins

A
  • 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)
19
Q

Minerals

A
  • 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)
20
Q

Nutrients involved in energy metabolism

A

– B-vitamins
– Sulfur/sulfate
– Iodine

21
Q

Nutrients involved in oxidative protection

A

– Vitamin C
– Vitamin E
– Vitamin A
– Iron
– Zinc
– Copper
– Manganese

22
Q

Nutrients involved in blood health

A

– Vitamin K
– Iron
– Zinc
– Copper

23
Q

Nutrients involved in bone health

A

– Vitamin D
– Calcium
– Phosphorus
– Magnesium
– Fluoride

24
Q

Water

A
  • essential
    -supports all body functions
25
Q

Nutrients involved in fluid and electrolyte balance

A

– Water
– Sodium
– Potassium
– Chloride
– Phosphorus

26
Q

What is DRI?

A

Dietary Reference Intakes
-amount of energy, nutrients and other dietary components that best support health

27
Q

What is EAR?

A

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

28
Q

What is RDA?

A

-Recommended Dietary Allowance
- covers 98% of the population

29
Q

What is AI?

A

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”

30
Q

What is UL?

A

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

31
Q

What is EER?

A

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

32
Q

What is AMDR?

A

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%

33
Q

What are the 6 characteristics of a nutritious diet?

A
  1. Adequacy
  2. Balance
  3. Energy control
  4. Moderation
  5. Variety
  6. Nutrient density
34
Q

How to calculate % of daily value

A

amount in serving / recommended intake

35
Q

What is considered a lot for %DV?

A

> 15%

36
Q

What is considered a little for % DV?

A

<5%

37
Q
A

HLSC 2P91 (18 decks)

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