Week Ten basic Need: Nutrition Flashcards
A clinical syndrome / eating disorder with both physical and psychological components that involves the pursuit of thinness through starvation
Anorexia
Measurement of various body parts determine nutritional and caloric status, muscular development, brain growth, another parameters
Anthropometry
The energy needed at rest to maintain life sustaining activities, breathing, circulation, heart rate, temperature period for a specific period of time
Basal metabolic rate
If KCAL meat demands weight is ?
Stable
If KCAL exceeds demand weight is?
Gained
If KCAL is less than demands?
Weight is lost
Condition occurring when the body excretes more nitrogen than it takes in
Negative nitrogen balance
Foods that contain elements necessary for bodily function, including water, carbohydrates, proteins, fats, vitamins, and minerals
Nutrients
Abnormal increase in the proportion of fat South, mainly in the visceral and subcutaneous tissues of the body
Obesity
The intake of hydrogen is greater than the output
Positive nitrogen balance
The average needs of an of 98% of the population, not the exact needs of individuals
Recommended dietary allowances, RDA, d r i
Each carbon in the chain has two attached hydrogen atoms
Saturated fat
What are factors which influence the caloric requirements of an individual
1) age
2) body massage
3) gender ( males have increased caloric needs)
4) fever
5) starvation
6) menstruation
7) illness
8) injury
9) infection
10) activity level
11) thyroid function
Identify factors that influence a person’s eating pattern
1) lifestyle
2) gender
3) economic
4) cultural
5) personal beliefs
6) medication and therapies
7) personal preference
8) health
9) religion
10) alcohol use
11) psychological factors
List us dietary guidelines for Americans and explain their importance in health promotion
1) provide average daily consumption guidelines for the five food groups, grains, vegetables, fruits, dairy products, and meats for Americans over age of 2 years
2) adopt a healthy eating pattern at an appropriate calorie level with a variety of nutrient dense foods and beverages among all the food groups
3) maintain body weight in a healthy range
4) encourage physical activity and decrease sedentary activities
5) encourage eating of fruits, vegetables, whole grain products, seafood, and fat-free or low-fat milk
6) eat a variety of proteins, including lean meats, Seafood, poultry, eggs, legumes, nuts, seeds, and soy products
7) limit saturated fats and trans-fats, consuming less than 10% of calories per day from saturated fats
8) limit added sugar or sweeteners so that less than 10% of calories are from added sugars
9) consume less than 2,300 mg of sodium per day
10) choose and prepare foods with little salt and eat potassium rich foods
11) limit intake of alcohol to moderate use, one drink daily for women, and two drinks daily for men
12) practice food safety to prevent bacterial foodborne illness. Use food safety principles of clean, separate, cook and chill
State the caloric yield per gram of carbohydrates, fats, protein and alcohol
Carbohydrates for kcals per gram
FATZ 9 kcals per gram
Proteins 4 kcals per gram
Alcohol 7 kcals per gram
Describe the important functions of each proteins, fat, carbohydrates
Proteins: essential for growth, maintenance, and repair of body tissues
Fats: the most calorie-dense nutrient
Carbohydrates: main source of energy in the diet
What is the main source of energy in the diet
Carbohydrates
What is the most calorie-dense
Fats lipids
What is essential for growth, maintenance, and repair of body tissues
Protein
Identify food sources for carbohydrates
Pasta bread legumes beans fruits
Consists of many monosaccharide molecules joined together examples are starch glycogen and
Polysaccharide
