Chapter 1 Food, Nutrition & Health

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What is nutrition?

"the food people eat and how their bodies use it"

What are 6 groups of essential nutrients

1.Water 2. Minerals 2. Vitamins 3. Proteins 4 Fats & oils 5. Carbohydrates

the adult body is approx how much water?

50-70% of water

Why is a balanced diet important? List and describe some signs of good nutrition.

:Food is a necessity of life and supplies the body with all the energy and functional nutrients to sustain life. Some signs of good nutrition include healthy weight-to-height ratio, smooth skin, clear eyes, normal appetite, digestion, and elimination

True or False: Malnutrition is not a problem in the United States.

FALSE

True or False: The meal-planning tool MyPlate is available only to health care professionals.

FALSE

What is health promotion?

Health is more than just absence of disease Includes meeting basic needs Recognizes individual as a whole Considers internal and external environments Wellness seeks full development of potential

How does optimal nutrition contribute to a person's wellness?

Nutrition is an essential component of an individual's health status from conception through old age. Good nutrition is based on consuming a variety of foods (including water, vitamins, and minerals) and reflects balance between nutrient intake and activity output. Malnutrition may result from either under- or overnutrition. Optimal nutrition provides fuel for daily metabolic processes and helps the body withstand disease and repair itself from trauma or other challenges. Good nutrition enhances physical and mental performance and contributes to longevity. The concept of wellness focuses not only on the absence of disease but also on the full potential of human experience (physical, mental, emotional, and spiritual). Optimal nutrition is a foundation for an individual's health and wellness.

You are performing an initial assessment for an 80-year-old woman who lives alone and is recovering from hip replacement surgery. Why is it important for you to assess her nutritional status after discharge? What aspects of nutritional status should be assessed?

Proper nutrition is important for wound healing and bone strength. The patient's age, lack of family support and recent surgery place her at risk for nutritional alterations that can affect her recovery and overall wellness. You should assess her access to food and arrange for meals to be delivered if appropriate. In addition, assess her ability to chew and swallow and her hydration status. Record her baseline height and weight to compare at subsequent visits. Observe for physical signs of malnutrition. Encourage the patient to drink water and other decaffeinated liquids throughout the day rather than relying strictly on her thirst mechanism, which can decrease with age. Introduce nutritional supplements if indicated. Discuss nutritional density and ways to incorporate more protein and fiber into her diet. Assess the patient's personal preferences and identify ways to maximize her food intake, such as eating meals with other people, using herbs or lemon juice to enhance flavor, and using aromas to stimulate her appetite.

True or False: The focus of the DRIs is to promote health as opposed to exclusively centering on preventing disease.

TRUE

With regard to both purpose and use, compare the DRIs with the MyPlate food guidelines

The DRIs set standards of nutrient intakes for populations based on gender and age. They are meant to be used for healthy populations as a general guideline of nutrient requirements over time. They also include upper tolerable intake levels indicating maximal intake for specific nutrients to avoid toxicity. The MyPlate food guideline is an individualized dietary guide for food intake over the course of a day to meet a specific person's nutrient requirements.

What are two food and nutrition guides used to educate and promote optimal nutrition?

The U.S. Department of Agriculture's/US Department of Health and Human Services'Dietary Guidelines for Americans and the USDA's MyPlate are two tools health care professionals can use to educate themselves and their patients about optimal nutrition and its relationship to disease prevention and health promotion. The MyPlate food guidance system promotes variety, proportionality, moderation, gradual improvements, and physical exercise activity. Participants are encouraged to use the system's public web site to create a plan with individualized calorie levels and specific serving amounts from each food group. The Dietary Guidelines for Americans is another government tool that uses nutrition science to promote public health. The guidelines focus attention on the chronic health problems in our aging population and changing food environment. See Figure 1-4 for the four five key recommendations of the Dietary Guidelines.

What is the current U.S. national health goal? Define this goal in terms of health, wellness, and the differences between traditional and preventive approaches to health.

The current U.S. national health goal is to improve quality of life and eliminate health disparities. To establish health and wellness, an optimal balance of life choices, nutrition, and activity should offer health promotion and disease prevention benefits. A preventive approach to health focuses on recognizing risk factors and choosing behaviors that will prevent or minimize one's risks for disease (e.g., eating a well-balanced diet, participating in regular physical activity, avoiding tobacco). A traditional approach to health attempts change only when symptoms of illness or disease are already present (e.g., treating symptoms with medication after diagnosis).

What are the three basic functions of foods and their nutrients? Describe the general roles of nutrients with regard to the following: (1) main nutrients for each function and (2) other contributing nutrients.

The three basic functions of food and their nutrients are to provide 1) energy; 2) tissue building; and 3) metabolic processes. No nutrient ever works alone. Carbohydrates, fats, and protein are the main nutrients providing energy, though proteins are used minimally for energy when an individual is in an optimal state of health. Protein, certain micronutrients (vitamins and minerals), and fatty acids allow for tissue building. Regulation and control of metabolic processes are primarily provided by water, fiber, and certain vitamins and minerals

To sustain life what must nutrients be able to do?

To sustain life, the nutrients in foods must be able to: - Provide energy-measured in kcal - Build tissue - Regulate metabolic processes *none of these nutrients ever work alone in the body

kilocalorie

a unit of energy equal to 1,000 calories (measurement fo human energy)

What scientific system of nutritional standards is used in the United States? a) Dietary Reference Intakes (DRIs) b) Adequate Intake (AI) c) WHO guidelines d) Estimated Average Requirement (EAR)

a) Dietary Reference Intakes (DRIs)

Which mineral is necessary for the production of hemoglobin? a) iron b) calcium c) phosphorus d) sodium

a) iron

Nutrients are a. chemical elements or compounds in foods that have specific metabolic functions within the body. b. whole foods that are necessary for good health. c. exclusively energy-yielding compounds. d. nourishing foods used to cure certain illnesses.

a. chemical elements or compounds in foods that have specific metabolic functions within the body.

All people throughout life, as indicated by the DRIs, need a. the same nutrients in varying amounts. b. the same amount of nutrients in any state of health. c. the same nutrients at any age in the same amounts. d. different nutrients in varying amounts.

a. the same nutrients in varying amounts.

Recommended Dietary Allowances (RDAs) (p. 6)

average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals in a group

Carbohydrates should provide how much of daily kilocalorie intake? a)30% to 40% b) 45% to 65% c) 70% to 75% d) 80% to 85%

b) 45% to 65%

What is the body's secondary source of heat and energy? a) carbohydrates b) fats c) proteins d) B-complex vitamins

b) fats

On what does the holistic model of health focus? a) disease and illness b) lifestyle and personal choice c) surgery d) diagnostic methods

b) lifestyle and personal choice

amino acids

building blocks of protein that are necessary for constructing and repairing body tissues

What percentage of the population does the estimated average requirement of a nutrient cover? a)100% b) 95% c) 50% d) 25%

c) 50%

3) What is the body's main reserve form of carbohydrates? a) adipose tissue b) muscle tissue c) glycogen d) amino acids

c) glycogen

The USDA released the following food guidance system in June 2011: a) Portion Control Table b) Food Guide Pyramid c) Lean for Life d) MyPlate

d) MyPlate

Which of the following is a possible sign of malnutrition? a) smooth skin b) glossy hair c) erect posture d) obesity

d) obesity

What is the primary function of proteins? a) essential base for metabolism b) regulate blood sugar levels c) backup store of quick energy d) tissue building

d) tissue building

All nutrients needed by the body a. must be obtained by specific food combinations. b. must be obtained by vitamin or mineral supplements. c. have only one function and use in the body. d. are supplied by a variety of foods in many different combinations.

d. are supplied by a variety of foods in many different combinations.

What are the energy yielding nutrients, and name the three energy yielding nutrients?

nutrients that break down to yield energy within the body carbohydrate, fat, protein

MyPlate (p. 7)

nutrition education tool that was released in June 2011

Dietary Reference Intakes (DRIs) (p. 6)

reference values for the nutrient intake needs of healthy individuals for each gender age group

What is metabolism?

the sum of all chemical changes to maintain the body and produce energy to function


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