Chapter 1- An Overview of Nutrition Flashcards
Food Choices are determined by
1- Personal preferences for flavors of food. genetics
2- Habits
3- Ethnic heritage or traditions
4- Social interactions such as special events,
5- Food availability, convenience, and the economy
6- Positive and negative associations
7- Eating for emotional comfort
8- Religious beliefs, political views, or environmental concerns
9- Body weight and image
10- Nutrition and health benefits of functional foods, such as whole, modified, or fortified foods, are becoming more popular.
What are the 6 Nutrients
Water Carbohydrates Lipids Proteins Vitamins Minerals
What are the Macro-nutrients
Water
Carbohydrates
Lipids
Proteins
What are the Micro-nutrients
Vitamins
Minerals
Non-Nutrients
Fibres Phytochemicals Pigments Additive Alcohol (Xyletol and Sorbitol Sugar alcohols(
Define the Macro-Nutrients
Carbohydrate, fat, protein and water
Because the body needs them in large quantities.
Define the Micro-Nutrients
Vitamins, and minerals
Do not provide energy
The body needs them in smaller quantities.
Energy is measured in
American, Calories (calories, kilocalories, kcalories, kcal)
Internationally, joules.
Energy-Yielding Nutrients
Carbohydrate, Fat and Protein
Energy Density
No. Calories/ Mass of Food
Define Essential nutrients/ Indispensable nutrients
the body cannot make or cannot make in sufficient quantities to meet needs.
Define Metabolism
The processes by which food is broken down to yield energy
The processes by which food is broken down to yield energy
food as energy is released from bonds within carbohydrate, fat, and protein as they are broken down.
Vitamins are
Organic
Essential nutrients
Allow the body to obtain energy from carbohydrate, fat, and protein.
Minerals are
Inorganic
Essential nutrients that
Found in the bones, teeth, and body fluids.
Water is an
Indispensable and abundant essential
Nutrient that participates in many life processes.
Draw the DRI
Danger of Toxicity Marginal Tolerable Upper Intake Level Safety RDA/AI Estimated Average Intake Danger of Deficiency
What is the DRI
Dietary Reference Intake
Define the RDA/AI
Recommended Daily Amount
Adequate Intake
Using Nutrient Recommendations
Apply to healthy people
Recommendations are not minimum requirements and can be adjusted for individuals by registered dietitians.
Achieved by consuming a variety of foods
Apply to average daily intakes
Each DRI category serves a unique purpose.
Nutrition on the Net (Internet, World Wide Web, www, cyberspace, websites)
Internet information can be published by ANYONE.
May be high-quality information: National Library of Medicine’s PubMed
May be misleading, incomplete, and inaccurate
.gov>.org>.net>.com
Nutrition in the News
Can be misleading and contradictory
May report scientific findings prematurely
Identifying Nutrition Experts
Qualifications of the speaker must be evaluated.
Dietitians have been educated and trained in nutrition.
Physicians and Other Health Care Professionals
Physicians and Other Health Care Professionals
American Dietetic Association (ADA) recommends nutrition education be a part of all health care professionals’ curricula.
A qualified nutrition expert is a registered dietitian (RD).
