W1; Overview of Nutrition Flashcards
Outline main social forces influencing food choices
- Cultural or religious beliefs and traditions; people eat what they grew up eating
- Social interactions events, customs and holidays (eating out)
- Marketing; brand loyalty
- Food availability, convenience and the economy
Outline the behavioural forces influencing food choices
- personal preferences; taste, sweetness, salt, fat
- habit; comforting
- personal values (ethics and the planet)
List the six classes of nutrients
- Lipids
- Proteins
- Carbohydrates
- Water
- Vitamins (includes vitamin C and B group)
- Minerals (includes major and trace)
Describe minerals and the role they play in nutrition
- chemical elements that cannot be changed, as they enter and leave our body in the same form, hence contribute no energy
- inorganic
- in teeth, bones and body fluids
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Describe vitamins and the role they play in nutrition
- support enzyme function (CHO some N and other elements)
- can only function if they are intact
- organic
- vulnerable to heat, light and chemical agents
- allow the body to obtain energy from CFP
- indestructible
- can be bound by substances that interfere with the body’s ability to absorb them
- can be lost during food refining processes or cooking
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Outline the process of advancement of nutrition knowledge
- observation and question
- hypothesis and prediction
- experiment
- conclusion
Describe what Nutrient Reference Values (NRV’s) (Aust) are
systems of nutritional references designed to give guidance on adequate nutrient intake as well as toxic levels
- Outline the levels of intake of essential nutrients on the basis of scientific knowledge, to be adequate to meet the known nutritional needs of all healthy people for the prevention of deficiency
- Are a set of standards that define the amount of energy, nutrients, other dietary components and physical activity that best support health
Estimated average requirement (EAR)
a daily nutrient level estimated to meet the requirements of half the healthy individuals
Recommended dietary intake (RDI)
the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all healthy individuals in a particular age or stage of life
Adequate intake (AI)
used when an RDI cannot be determined. based on observed or experimentally determined approximates of nutrient intake by a group that are assumed to be adequate
Upper level of intake (UL)
the highest average daily nutrient intake level likely to pose no adverse health effects-to almost all individuals
energy estimated requirement;
represents the average dietary energy intake that will maintain energy balance in a person who has a healthy body weight and level of physical activity
State the “Acceptable Macronutrient Distribution Range” (AMDR) for protein, carbohydrate and fat
65/ 25/10
Anthropometric data
Height and weight
leading causes of death
cancer, heart disease, stroke, dementia, lung disease, diabetes, heart failure, kidney disease, influenza, suicide
risk factor
A condition or behaviour associated with an elevated frequency of a disease but not proved to be causal.
Chronic disease
human health condition or disease that is persistent or otherwise long-lasting in its effects or a disease that comes with time.
Primary deficiency
undernutrition is the outcome of insufficient food caused primarily by an inadequate intake of dietary or food energy whether or not any specific nutrientdeficiencyis present
secondary deficiency
is due to secondary causes that limit an adequate supply of nutrients to the body.
Subclinical deficiency
an illness that is staying below the surface of clinical detection. (early stages) Asubclinicaldisease has no recognizable clinical findings
