Role of nutrition

Question 1

What is nutrition?

Answer 1

The science of foods and the nutrients and other substances they
contain
* Foods provide energy and nutrients
* Energy and nutrients used by the body for maintenance, growth,
and repair

Question 2

Wellness wheel

Answer 2

1. Physical health
2. Spiritual health
3. Emotional
4. Social
5. Occupational

Question 3

Diseases that play some role

Answer 3

Osteoporosis
* Osteoarthritis
* Some forms of cancer

Question 4

Diseases with strong nutritional component

Answer 4

Type 2 diabetes
* Heart disease
* High blood pressure
* Obesity

Question 5

Diseases caused by nutritional deficiencies or toxicities

Answer 5

Scurvy (Vitamin C deficiency)
* Iron-deficiency anemia
* Hypercalcemia (too much vitamin D)

Question 6

what are the 6 classes of nutrients

Answer 6

1. carbs
2. lipids
3. protein
4. vitamins
   5.minerals
   6.water

Question 7

Carbs, protein, fat

Answer 7

• Provide energy during metabolism
• Must be replenished daily

Question 8

Minerals and vitamins

Answer 8

• facilitate energy release

Question 9

water

Answer 9

medium in which all body processes take place

Question 10

Organic nutrients

Answer 10

Containing carbon - carbs, protein, fat, vitamins

Question 11

inorganic nutirents

Answer 11

do not contain carbon - minerals and water

Question 12

What is food energy?

Answer 12

• Food energy is the chemical energy which is released from the
  foods we eat
• Food energy is measured in kilocalories kcal (1kcal=1000
  calories)
  – 1 kcal: amount of energy (heat) required to raise 1 kg (1 L) of water
  by 1°C at sea level

Question 13

Wilbur Olin Atwater

Answer 13

• Measured the energy provided
  by food using the calorimeter
• Studied and compared the
  nutrient contents of different
  foods

Question 14

Macronutirent energy contributions

Answer 14

• Atwater values
  – 4 kcal/g for carbohydrate and protein
  – 9 kcal/g for fat
  – 7 kcal/g for alcohol

Question 15

Carbs

Answer 15

• Primary fuel source (esp. brain)
• Found for example in vegetables,
  fruits, grains and legumes
• Fibre is a type of carbohydrate

Question 16

Lipids

Answer 16

• Another important source of
  energy
  and other essential nutrients
• Found for example in oils,
  butter etc

Question 17

Protein

Answer 17

• Play major role in tissue growth,
  repair and maintenance
• Can also be used for energy
• Found for example in meat,
  poultry, fish etc

Question 18

Vitamins

Answer 18

• Assist in the regulation of biological
  processes
• Essential (13)
• Water-soluble and fat-soluble
• Vulnerable to destruction (e.g. while
  cooking, vitamins are easily destroyed
  because of heat or chemical agents)

Question 19

Minerals

Answer 19

• Assist in regulation of many body functions
• Essential (16)
• Major (>100 mg/day) and trace (<100
  mg/day)
• Indestructible (minerals are not vulnerable
  to heat, chemical reactions or sunlight)

Question 20

Nutrients involved in energy metabolism

Answer 20

– B-vitamins
– Sulfur/sulfate
– Iodine

Question 21

Nutrients involved in oxidative protection

Answer 21

– Vitamin C
– Vitamin E
– Vitamin A
– Iron
– Zinc
– Copper
– Manganese

Question 22

Nutrients involved in blood health

Answer 22

– Vitamin K
– Iron
– Zinc
– Copper

Question 23

Nutrients involved in bone health

Answer 23

– Vitamin D
– Calcium
– Phosphorus
– Magnesium
– Fluoride

Question 24

Water

Answer 24

• essential
  -supports all body functions

Question 25

Nutrients involved in fluid and electrolyte balance

Answer 25

– Water – Sodium – Potassium – Chloride – Phosphorus

Question 26

What is DRI?

Answer 26

Dietary Reference Intakes -amount of energy, nutrients and other dietary components that best support health

Question 27

What is EAR?

Answer 27

Estimate Average Requirements - how much is needed in the diet -Sufficient to maintain body function in half (50%) of the healthy individuals in a given age and gender group

Question 28

What is RDA?

Answer 28

-Recommended Dietary Allowance - covers 98% of the population

Question 29

What is AI?

Answer 29

Adequate Intakes -A set of values that are used as guides for nutrient intakes when there is insufficient scientific evidence to determine an RDA -"Best Guess"

Question 30

What is UL?

Answer 30

Tolerable Upper Intake Level -Maximum amount of a nutrient that appears safe -As intake increases above the UL, the potential risk of adverse health effects increases

Question 31

What is EER?

Answer 31

Estimated Energy Requirement -Average dietary energy intake that is predicted to maintain energy balance in healthy reference adults -Based on age, gender, weight, height, and level of physical activity

Question 32

What is AMDR?

Answer 32

Acceptable Macronutrient Distribution Ranges -ranges of intakes for the energy-yielding nutrients -provide adequate energy and nutrients -Recommended daily proportions of energy-yielding nutrients – Carbohydrate: 45-65% – Lipids: 20-35% – Protein: 10-35%

Question 33

What are the 6 characteristics of a nutritious diet?

Answer 33

1. Adequacy 2. Balance 3. Energy control 4. Moderation 5. Variety 6. Nutrient density

Question 34

How to calculate % of daily value

Answer 34

amount in serving / recommended intake

Question 35

What is considered a lot for %DV?

Answer 35

>15%

Question 36

What is considered a little for % DV?

Answer 36

<5%