UNIT 2 Flashcards
the guide that classifiesfood according to body building, energy – giving, and regulatingfunctions. It is a daily food guide w/c suggest the use ofrecommended amount and the number of servings in eachgroup to provide the variety of nutrients needed by the body.
Your Guide to Good Nutrition (YGGN)
A table of food valuescomputed at 100 grams edible portion. A handbook that providesa rich source of information on the composition of foodscommonly consumed in the country.
Food Composition Table (FCT)
is the part of the food is customarily eatenby the consumer depending on his cultural/foods habits; EdiblePortion is expressed as percent.
Edible Portion (EP)
the revisededition of the dietary standard (Recommended Dietary Allowance orRDA) to ‘’emphasize that the standards are in terms of nutrients, andnot foods or diets.
Recommended Energy and Nutrition Intakes (RENI)
is a setof dietary standards that include 1)Estimated average requirement(EAR), 2) Recommended energy intake/ recommended nutrient intake(REI/ RNI), 3) Adequte intake (AI), 4) Tolerable upper intake/ upper limit(UL), and 5) Acceptable macronutrient distribution range (AMDR), eachhaving its own use.
Philippine Dietary Reference Intake
a grouping of common foodthat has practically the same amount of proteins,carbohydrates, fats, and calories.
Food Exchange List (FEL)
A simple and easy to follow daily eating guide
Food Pyramid Guide
Primary recommendations to promote good healththrough proper nutrition. They seek to foster an adequateand balanced diet as well as desirable food and nutritionpractices and healthy habits suitable for generalpopulations.
Nutritional Guidelines for Filipinos
Computers are considered as one of theimportant tool in nutrition education, dietary,diagnosis procedure and as therapeutic aids.
The Use of Computers
is a relative measure of nutrient ina food in proportion to its caloric content.
Nutrient Density
has been made mandatory for all processed foods requires that thelabel have the following format.(RA 8976)
Labelling
are substances required by the body toperform its basic functions. Must be obtainedfrom our diet, since the human body does not synthesize orproduce them.
Nutrients
is also referred to as “building up.”
Anabolism
the breakdown of body compounds.
Catabolism
Is the largest component (60%-65%).Energy need to maintain life when body is at rest. Also calledbasal energy expenditure (BEE), or REE, is measured as BMR,measured in the morning after a 12 hour fast.
Basal Metabolism
Variable component of energy expenditure.Depends on muscle mass, body weight, and activity.
Physical Activity
is proportional to the food takenin and is usually 10% of energy intake. It estimates how muchenergy required to digest, absorbs, transports, metabolize,and store ingested nutrients. Also known as Specific DynamicAction (SDA) or Dietary Induced Thermogenesis (DIT).
Thermic effect of food
aids in nutrienttransport to cells and waste removalfrom cells, acts as lubricant for joints,aids in regulation of body temperature
Water
Types and Forms of Nutritional Assessment Systems
- Nutritional Survey
- Nutritional Surveillance
- Nutrition Screening
an epidemiological investigation of the nutritional status of a population by various models; mayinclude an evaluation of factors affecting nutritional status.
Nutritional Survey
continuous monitoring of nutritional status of selected population groups.
Nutritional Surveillance
involves comparing an individuals measurements with predetermined risk levels or “cut-off
points”
Nutrition Screening
the measurement of variations of the physical dimensions and gross compositionof the human body at different levels of degrees of nutrition.
ANTHROPOMETRY
deals with the examination of changes that can be seen or felt in superficial tissues, such as skin, eyes, hair, etc.
Advantages:
CLINICAL ASSESSMENT
estimation of tissue desaturation, enzyme activity or blood composition.
Biochemical Assessment
measures of body composition
Biophysical methods
a method which provides qualitative and quantitative information about food consumption, Data are expressed in terms of food and nutrients.
Dietary Survey
Measures of Disease Frequency
Vital Health Statistic
