Chapter 35 Nutrition Flashcards
(25 cards)
Nutrients that supply energy
Carbohydrates
Protein
Lipids
Nutrients that regulate body processes
Vitamins
Minerals
Water
Rule-of-Thumb Method for Determining Ideal Body Weight: Female
100 lb (for height of 5 ft.) ± 5 lb. for each additional inch over 5 ft
Rule-of-Thumb Method for Determining Ideal Body Weight: Male
106 lb (for height of 5 ft.) ± 6 lb. for each additional inch over 5 ft.
BMR for males
BMR is about 1 cal/kg of body weight per hour for men
BMR for females
BMR is about 0.9 cal/kg of body weight per hour for women
Factors that increase BMR
Growth, infections, fever, emotional tension, extreme environmental temperatures, elevated levels of certain hormones
Factors that decrease BMR
Aging, prolonged fasting, and sleep
BMI for Age Percentile
- Less than 5th percentile: underweight
- 5th percentile to less than the 85th percentile: healthy weight
- 85th percentile to less than the 95th percentile: overweight
- 95th percentile or greater: obese
Carbohydrates
- Sugars and starches
- Organic compounds composed of carbon, hydrogen, and oxygen
- Serve as the structural framework of plants; lactose is only animal source
- Most abundant and least expensive source of calories in the world
- Classified as simple or complex sugars
Carbohydrates (cont.)
- 90% of carbohydrate intake is ingested
- Converted to glucose for transport through the blood
- Cells oxidize glucose to provide energy, carbon dioxide, and water.
- 50 to 100 g of carbohydrates are needed daily to prevent ketosis
Protein
- Required for the formation of all body structures
- Labeled complete (high quality) or incomplete (low quality), based on amino acid composition
- Animal proteins are complete; plant proteins are incomplete.
- Protein tissues are in a constant state of flux.
- RDA for adults is 0.8 g/kg of body weight, 10% to 35% total calorie intake
Fats
- Insoluble in water and blood
- Composed of carbon, hydrogen, and oxygen
- 95% of lipids in diet are triglycerides
- Contain mixtures of saturated (raise cholesterol levels) and unsaturated (lower cholesterol levels) fatty acids
- Digestion occurs largely in the small intestine.
- Most concentrated source of energy in the diet
- RDA not established, should be no more than 20% to 35% total calorie intake
Trans fat
occurs when manufacturers partially hydrogenate liquid oils; trans fat raises serum cholesterol
Triglycerides
are the predominant form of fat in food and the major storage form of fat in the body
Cholesterol
a fat-like substance found only in animal products.
Vitamins
- Organic compounds needed by the body in small amounts
- Most are active in the form of coenzymes.
- Needed for metabolism of carbohydrates, protein, and fat
- Classified as water soluble or fat soluble
- Absorbed through the intestinal wall directly into bloodstream
Vitamin A
affects visual acuity, skin and mucous membranes, and immune function
Vitamin D
provides calcium and phosphorus metabolism and stimulates calcium absorption
Vitamin E
is an antioxidant that protects Vitamin A
Vitamin K
helps the synthesis of certain proteins necessary for blood clotting.
Minerals
- Organic elements found in all body fluids and tissues
- Some function to provide structure in the body, others help regulate body processes
- Contained in the ash that remains after digestion
Macrominerals
include calcium, phosphorus, and magnesium.
Microminerals
include iron, zinc, manganese, and iodine.
