Nutrition Chapter 1 (Explained)

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...