NDFS 1020 Chapter 1: Introduction to Nutrition

What are the 4 ways to classify nutrients?

1) By Chemical Composition (Organic vs. Non-organic) 2) By Essentiality (Essential vs. Non-essential) 3) By Amount Needed (Macro-nutrient vs. Micro-nutrient) 4) By Energy Yield (Energy-yielding vs. No energy)

Key Nutrition Concepts (3)

1) Most foods are mixtures of nutrients 2) Variety, Moderation, and Balance can help ensure a diet's nutritional adequacy 3) Malnutrition includes Overnutrition and Undernutrition

90:10 Rule

1) Nutrient-dense foods 90% of the time; "discretionary calories" 10% of the time 2) Spend 90% of your time and thoughts on things other than food; Focus on food 10% of the time

Sometimes foods

20-30%; Some nutrients; Moderate in calories, fats, sodium, sugar

Kcal of energy from 1 g Carbohydrates

4 kcal of energy

Kcal of energy from 1 g Proteins

4 kcal of energy

Fun foods

5-10%; No nutrients; High in calories, fats, sodium, sugar

Anytime foods

60-70%; Lots of nutrients; Low in calories, fats, sodium, sugar

Kcal of energy from 1 g Alcohol

7 kcal of energy but NOT a nutrient

Kcal of energy from 1 g Lipids

9 kcal of energy

Non-essential Nutrient (w/examples)

A nutrient that can be made (synthesized) in the body in sufficient amounts if necessary Example: Cholesterol

What assessments are included in a Nutrition Assessment (ABCD)?

A) Anthropometric Assessment B) Biochemical Assessment C) Clinical Assessment D) Dietary Assessment

Non-nutrients

Alcohol, Phytochemicals/ Flavanoids, food additives

How do you calculate Nutrient Density?

Amount of NUTRIENT / Number of KCALS

Physiological Dose

Amount of a nutrient that is within the range of safe intake and enables the body to function optimally

Megadose

Amount of a vitamin or mineral that is very high, generally at least 10 times the recommended amount of the nutrient

calorie

Amount of heat energy necessary to raise the temperature of 1g of water 1 degree celsius

Factors that affect eating

Biological and Physiological: Age, Sensory (smell, taste) Cognitive and Psychological: Get sick of type of food Environmental: Income, availability, relationships, food packaging/advertisements

Total kcal of energy from nutrients

Carbohydrate kcal + Protein kcal + Lipid kcal

6 Nutrients

Carbohydrates Proteins Lipids Vitamins Minerals Water

Energy-yielding Nutrients

Carbohydrates, Lipids, Proteins

Nutrients that are an energy or "fuel" source

Carbohydrates, Proteins, Lipids

What are the Organic Nutrients (Contain Carbon)?

Carbohydrates, Proteins, Lipids, Vitamins

Nutrients

Chemical substances obtained from food and required for proper body function

What nutrition-related careers are in the Dietetics field?

Clinical Positions, In-Patient Care Clinical Positions, Out-Patient Care Clinical Positions, Long-Term Care Facilities Food Service Management Positions Community Nutrition and Education Positions Consulting, Academia, Health & Fitness

Organic (w/nutrient example)

Compounds that contain carbon Examples: Carbohydrates, Lipids, Proteins, Vitamins

Inorganic (w/nutrient example)

Compounds that do not contain carbon Examples: Water and minerals

What are the body's energy priorities in terms of calories?

Daily body function: 40% Luxuries: 20% Growth/ Pregnancy: 15% Physical Activity: 25% Storage: Extra

Empty-calorie (w/examples)

Describes a food that supplies excessive calories from unhealthy types of fat, added sugar, and/or alcohol Examples: Candy, chips, alcoholic and sugar-sweetened drinks

Bomb Calorimeter

Devices used to measure the calories in a sample of food

The amount of ______ a food provides depends on how much carbohydrate, fat, protein, and/or alcohol it contains.

Energy

What does the body use nutrients for?

Energy, growth and development, and regulation processes, including the repair and maintenance of cells and tissues

One gram of protein provides 9 kcals (kilocalories) of energy. (TRUE/FALSE)

False; 4 kcals

______ is the most energy-dense nutrient because it provides 9 kcals/gram.

Fat

Young women have more ______ and less ______ and _______ in their bodies.

Fat; Water; Protein

______ foods are more energy-dense. ______ foods are less energy -ense

Fatty; Watery

Dietary Supplement and Health Education Act of 1994 (DSHEA)

Federal legislation that allows manufacturers to classify nutrients supplements and herbal products as foods

Nutrient-dense Food (w/examples)

Food that supplies more vitamins and minerals in relation to total calories Examples: Leafy greens, fat-free milk, oranges, lean meats, broccoli, whole-grain cereals

What are some of the leading causes of death that diet plays a part?

Heart Disease, Cancer, Stroke, Diabetes, Kidney Disease, Alzheimer's Disease

What is the leading cause of death in the U.S.? 2nd leading cause?

Heart Disease; Cancer

Biochemical Assessment

Laboratory Tests: Blood or Urine Samples, Blood Glucose, Blood Lipids, Liver Enzymes, Hemoglobin, Hematocrit, Creatinine, etc.

Chronic

Long-term

Water is not considered a _________ because it is not a source of energy.

Macro-nutrient

Dietary Assessment

Medial History and Dietary Analysis: 24-Hour Recall, Food Frequency Questionnaire, Food Record, etc.

Supplements do not have to be tested like ______ on DSHEA.

Medications

What is the body's "engine"?

Metabolism

What are the Inorganic Nutrients (Lack Carbon)?

Minerals, Water

Minerals (4 classifications)

Non-Organic (No Carbon) 15 Essential Minerals Micro-nutrient (Measured in milligrams or micrograms) No Energy (Regulation of body processes including fluid balance)

Water (4 classifications)

Non-Organic (No Carbon) Most Essential Nutrient Macro-nutrient (Measured in Liters) No Energy (Maintenance of fluid balance, Regulation of body temp)

Conditionally Essential Nutrients (w/examples)

Nutrients that are normally non-essential but become essential under certain conditions, such as during a serious illness Example: Niacin

Macro-nutrients (w/nutrient example)

Nutrients that the body needs in large amounts; Supply energy to cells Examples: Carbohydrates, Lipids, Protein

Micro-nutrients (w/nutrient example)

Nutrients that the body needs in very small amounts; Not sources of energy Examples: Vitamins, Minerals

Medical Nutrition Therapies

Nutritionally modified diets for people with chronic health conditions

______ are both nutrient and energy-dense

Nuts

Vitamins (4 classifications)

Organic (C) 13 Essential Vitamins Micro-nutrient (Measured in milligrams or micrograms) No Energy (Regulation of body processes, Immune function)

Carbohydrates (4 classifications)

Organic (CHO) Essential (Sugars, Starches, Fiber) Macro-nutrient (Measured in Grams) Energy-yielding (Maintenance of normal blood glucose levels)

Lipids (4 classifications)

Organic (Carbon, Oxygen, Hydrogen) Essential (Triglycerides, Phospholipids, Sterols) Macro-nutrient (Measured in Grams) Energy-yielding (Major source)

Proteins (4 classifications)

Organic (Carbon, Oxygen, Hydrogen, Nitrogen) Essential (Amino Acids) Macro-nutrient (Measured in Grams) Energy-yielding (Minor source) (Production of structural components)

Diet

Person's usual pattern of food choices

Risk Factor

Personal characteristic (condition or behavior) that increases a person's chances of developing a chronic disease

Clinical Assessment

Physical Examination: Physical Signs and Symptoms like Fever, Skin Rash,Swollen Glands, Fatigue, Edema, etc.

Anthropometric Assessment

Physical Measurements: Height, Weight, Head Circumference, etc. (Assessed with Growth Charts)

Signs

Physical changes associated with a disease state that are observable or measurable

What nutrition-related careers are in the Nutrition Science field?

Professional Degrees (Medical, Dental, etc) Public Health / Health Departments Academia or Nutrition Education (WIC) Research, Biotechnology, Government Jobs Pharmaceutical / Supplement Companies Health & Fitness Industry

Balance

Refers to a level of caloric intake that enables a person to maintain a healthy weight

Variety

Refers to diet that contains food from each food group

Moderation

Refers to eating reasonable amounts of each food

Energy Density

Refers to the amount of energy a food provides per given weight of the food

The more ______ a food is the more vitamins, minerals, and other substances it has lost.

Refined

Heat

Released when food is digested and chemical bonds are broken (kcal)

Nutrition

Scientific study of nutrients and how your body uses them

What is one example of a nutrient deficiency?

Scurvy: Lack of vitamin C

Deficiency Disease

State of health characterized by certain abnormal physiological changes that occur when the body lacks a nutrient

Malnutrition

State of health that occurs when the body is improperly nourished

Symptoms

Subjective complaints of ill health that are difficult to measure and observe

Element

Substance that cannot be separated into simpler chemical substances by ordinary chemical or physical means

Phytochemicals/ Flavanoids

Substances in plants that are not nutrients but may have healthful benefits

Metabolism

Total of all chemical processes that occur in living cells

Alcohol abuse, high blood pressure, and obesity are examples of risk factors associated with chronic disease. (TRUE/FALSE)

True

Collecting a urine sample is an example of an assessment method used to evaluate a person's nutrition status. (TRUE/FALSE)

True

It is possible to be overweight but malnourished. (TRUE/FALSE)

True

Lipids (dietary fats) are considered a nutrient. (TRUE/FALSE)

True

Normal eating is flexible (TRUE/FALSE)

True

Kilocalorie (kcal) or Calorie

Used to express the amount of energy in food; Amount of heat energy necessary to raise the temperature of 1000g of water 1 degree celsius

What are the body's "spark plugs"?

Vitamins, Minerals

No Energy (kcal) Nutrients

Vitamins, Minerals, Water

What is the body's "oil"?

Water

Essential Nutrient (w/examples)

A nutrient that must be supplied in the diet because it cannot be made by the body Examples: Water, Calcium, Vitamins

What nutrition-related careers are in the Food Science field?

Food Industry (Nestle, Mead Johnson, Tyson) Government Agencies (USDA, FDA, etc) Academia, Research Food Science / Biotechnology Food Product Development Food Sales & Marketing Food Safety & Food Preservation

What are the 4 nutrition-related fields?

Food Science, Nutrition Science, Dietetics, Agriculture

Dietary Supplement

Product (excluding tobacco) that contains a vitamin, a mineral, an herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake