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Date Submitted: 11/12/2014 09:58 PM
Chapter 1 – OVERVIEW OF NUTRITION
THINGS THAT INFLUENCE FOOD CHOICES:
6 CLASSES OF NUTRIENTS:
Energy Yielding Nutrients:
1. Carbohydrates (4 calories / gram)
2. Fat (9 calories / gram)
3. Protein (4 calories / gram)
Non-Energy Yielding Nutrients:
4. Vitamins
5. Minerals
6. Water
Essential Nutrients (Indispensable Nutrients) – Nutrients that the body cannot manufacture, therefore they must be supplied by food.
Calories: Unit by which energy is measured (1,000 calories = 1 kilcalorie or kcal)
Energy Density: A measure of the energy a food provides relative to the amount of food.
An energy dense food is one high in calories that may promote weight gain.
DIETARY REFERENCE INTAKES: A set of nutrient intake values for healthy people in the United States and Canada.
• EAR (Estimated Average Intake): The average daily amount of a nutrient that will maintain a specific function in half the healthy people of a given age and gender group.
• RDA (Recommended Dietary Allowance): A goal for dietary intake; the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.
• AI (Adequate Intakes): A value used as a guide for nutrient intake when an RDA cannot be determined.
• UL (Tolerable Upper Intake Level): The maximum daily amount of a nutrient that appears safe for most healthy people.
NUTRITION ASSESSMENT
To analyze a person’s nutrition status, look for:
• Historical Information (health status, socioeconomic status, drug use, diet information, etc.)
• Anthropometric Data
• Physical Exam
• Laboratory Tests (blood or urine)
Malnutrition: Any condition caused by excess or deficient food energy or nutrition intake.
Nutrient Deficiencies:
• Primary Deficiency – Inadequate dietary intake of a nutrient.
• Secondary Deficiency – A nutrient...