Week 10 - Nutrition

prealbumin regular levels

16-30. Below 11 indicates malnutrition. Decreased levels may result from stress, inflammation, surgery, and renal failure

ketones

Another instance of the need for energy is the metabolism of fat. If carbohydrate levels are deficient, an excessive amount of fat is rapidly metabolized for energy. This results in the production of ketones. •Nutrients, such as proteins, carbohydrates, calories, and fat, are energy sources and substances needed to build and repair muscle. •For fat to be adequately used by the body, the body has to have a sufficient supply of carbohydrates. •If carbohydrate levels are deficient, an excessive amount of fat is rapidly metabolized for energy. •This results in the production of ketones (from incomplete fat oxidation when carbohydrates are not available).

antioxidants

Antioxidants are substances that may protect body cells against the effects of free radicals. Antioxidants work by significantly slowing or preventing the oxidative process—or damage from oxygen—caused by free radicals, which can lead to cell dysfunction and the onset of problems like heart disease, cancer, diabetes, and other diseases. Antioxidants may also improve immune function and perhaps lower the risk for infection and cancer. •Free radicals are molecules produced when the body breaks down food or is subjected to environmental exposures like tobacco smoke and radiation. Antioxidants include beta carotene, lutein, lycopene, selenium, and vitamins A, C, and E. Antioxidant Food Sources Beta carotene Dark-orange, red, yellow, and green vegetables and fruits, including red and yellow peppers, spinach, kale, sweet potatoes, carrots, broccoli, apricots, mangos, and cantaloupes Selenium Most vegetables and oatmeal, brown rice, chicken, dairy products, garlic, onions, salmon, seafood, tuna, and whole grains Vitamin C Citrus fruits, dark-green vegetables and tomatoes, red and yellow peppers, pineapples, cantaloupes, guavas, and berries Vitamin E Olive, soybean, and corn oil; nuts, seeds, whole grains, legumes, and dark leafy vegetables

Carbohydrates

Carbohydrates are chemical substances compiled from carbon, hydrogen, and oxygen molecules. Carbohydrates supply the body with 4 kilocalories (kcal) per gram. A kilocalorie is the amount of heat energy it takes to raise the temperature of 1000 g of water 1 degree Celsius. Carbohydrates are major suppliers of energy and include sugars, starches, and fiber. They keep the body from using proteins for energy, prevent ketosis, and enhance memory and learning capabilities. Proper functioning of the brain and other tissues depends on a sufficient supply of carbohydrates in the form of glycogen. Carbohydrates are further classified as simple or complex. Simple carbohydrates are broken down and absorbed quickly, providing a quick source of energy. Complex carbohydrates are composed of starches, glycogen, and fiber. Complex carbohydrates take longer to break down prior to absorption and utilization by the body's cells. A major portion of the glycogen from complex carbohydrates that is necessary for functioning is derived from stored "fuel." •Examples of simple carbohydrates are sugars such as those derived from fruit (fructose), table sugar (sucrose), milk products (lactose), and blood sugar (glucose). •If an individual is active, the need for carbohydrates is increased to meet the energy demands of the muscles. Muscles store glycogen and use it during strenuous exercise. •If glycogen supplies become depleted, the body may suffer from extreme fatigue. •Complex carbohydrates also provide the body with vitamins and minerals. Food sources include bread; rice; pasta; legumes such as dried beans, peas, and lentils; and starchy vegetables such as corn, pumpkin, green peas, and potatoes. •It is recommended that adults consume approximately 50% of their calories from carbohydrates. •Individuals should be observant when selecting foods containing carbohydrates. •Foods containing highly processed sugars, such as cakes, pies, and other pastries, should be avoided because they contain little or no nutrient value, adding only calories to the diet.

fats

Fats yield 9 kcal/g when metabolized within the body. Lipid refers to any fat found within the body, including true fats and oils such as fatty acids, cholesterol, and phospholipids. Triglycerides are the most abundant lipids in food. Dietary fat takes longer to digest than other major nutrients and requires the presence of carbohydrates to associate with oxygen and produce energy for the body's use. •Total fat intake, as recommended by the American Heart Association (2012a), should be between 25% and 35% of caloric intake each day. •Ideally, less than 7% should be from saturated fat. •It should be noted that while the intake of a limited amount of triglycerides is important, an excess can be unhealthy, contributing to health problems such as coronary artery disease and obesity. Benefits of fat in the body: Energy production Support and insulation of major organs and nerve fibers Energy storage of adipose tissue, lubrication for body tissues Vitamin absorption Transportation of fat-soluble vitamins A, D, E, and K A role in the development of the cell membrane structure Fats are composed of one (monoglyceride) to three (triglyceride) fatty acids, which consist of chains primarily made up of carbon and hydrogen atoms. The number of fatty acids contained in a fat has dietary and health implications. Saturated fatty acids contain as many hydrogen atoms as the carbon atoms can bond with and no double carbon bonds. Monounsaturated fatty acids have only one double bond between carbon atoms, whereas polyunsaturated fatty acids have multiple pairs of double carbon bonds. •Monounsaturated fat sources include canola, olive and peanut oils, almonds, sesame seeds, avocados, and cashews. •Polyunsaturated sources include corn, safflower, sesame, soybean, and sunflower seed oils. •Fish such as halibut, herring, mackerel, salmon, sardines, fresh tuna, trout, and whitefish are known sources of polyunsaturated fats. •Saturated fats are found in hard margarines, vegetable shortenings, pastries, crackers, fried foods, cheese, ice cream, and other processed foods. •Foods from animal sources, especially beef, lamb, and processed meat, remain major contributors of total fat, saturated fat, and cholesterol in dietary intake. •Typically, individuals are encouraged to increase their intake of monounsaturated fats (which may also contribute fiber and antioxidants to the diet), while decreasing intake of polyunsaturated and saturated fats. •Cholesterol is an essential component of cell membranes; is necessary for the production of some hormones such as adrenaline, estrogen and testosterone, and cortisone; and aids in digestion as a component of bile salts. •Omega 3 and 6 fatty acids are necessary for a number of functions including blood clotting and normal brain and nervous system functioning. •They help to prevent atherosclerosis and lower triglyceride levels. •Omega-3 fatty acids are believed to improve learning ability in children, enhance immune function, and improve arthritis symptoms. Consuming one to two servings a week of fish, particularly fish that is rich in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden cardiac death. Dietary sources include fatty fish, such as salmon, tuna, mackerel, and lake trout, and nuts, seeds, and oils; flaxseed oil contains the highest amount of total omega-3 fatty acids. •Linoleic acid plays an important role in lowering cholesterol levels. •Omega-6 fatty acid is an unsaturated fat found in various types of seeds, nuts, and vegetable oils. •It is recommended that individuals learn to read nutrition labels and avoid intake of trans-fatty acids and saturated fats to minimize the adverse effects.

fiber

Fiber is a complex carbohydrate and is classified as soluble or insoluble. Solubility refers to the disposition of the fiber when mixed with another substance such as water. Soluble fiber mixes with water and forms a gel-like substance, which results in slower digestion. Insoluble fiber does not retain water but allows formation of bulk, resulting in the accelerated passage of the end products of food through the intestines and a slowing of starch absorption. Research studies have discovered certain benefits of adequate soluble-fiber intake. Older children, adolescents, and adults should consume 20 to 35 g of fiber a day. •Benefits of adequate soluble-fiber intake include promotion of cardiovascular health by lowering serum cholesterol levels, assistance in weight control, improvement of glycemic control in persons with diabetes, and improvement of regularity. •Emerging research indicates that the intake of certain soluble fibers enhances immune function in humans. •Psyllium is a natural product that is packaged without chemical modification. •Psyllium is the only fiber supplement that has clearly documented cholesterol-lowering properties and has a health claim with respect to heart disease. •Psyllium and other soluble-fiber supplements have also been associated with reduced blood pressure. •The lack of fiber can lead to bowel-related conditions, including constipation, hemorrhoids, and formation of diverticula, which are protrusions of the intestinal membrane through the muscular layer of the intestine, most often in the large colon. •The presence of these protrusions is referred to as diverticulosis. •Food sources include whole grains, wheat bran, cereals, fresh fruits, vegetables, and legumes

water is necessary for:

Helping control body temperature Maintaining acid-base balance Regulating fluid and electrolytes Transporting nutrient and waste products A component of intracellular and extracellular fluids Two thirds of body's fluids are within cells (intracellular) uExtracellular fluids are blood components, interstitial fluid and within structures When water lost without replacement: Blood volume diminished; oxygen, nutrients, and wastes cannot be moved •Water plays a major role in the body and is necessary for processes such as helping to control body temperature, maintaining acid-base balance, regulating fluid and electrolytes, and transporting nutrient and waste products from the kidneys. •Water is a component of intracellular and extracellular fluids within the body. •Two thirds of the body's fluids are contained within the cells (intracellular). •The extracellular fluids are components of the blood, of the interstitial fluid between the cells, and within certain structures. •When water loss continues without replacement, blood volume is diminished. •When this happens, ample oxygen and nutrients cannot be furnished to body cells, and carbon dioxide and waste products cannot be efficiently removed. •Every organ of the body is affected, including the brain and nervous system. •Water composes about 60% of body weight; if it is not replaced after being lost through breathing, sweating, urine, and the intestines, the ability of the body to function properly is affected. •Some water may be obtained through most food sources or may be added in the preparation of foods. •Excessive water intake or failure to excrete adequate amounts of urine, as seen in some renal conditions, can lead to water intoxication. •Excessive amounts of fluid intake can dilute the amount of sodium in the body and cause hyponatremia. •The Food and Nutrition Board recommends that healthy adult men drink approximately 3.7 L/day of water and healthy adult women drink 2.7 L/day. •Fluid intake needs to be monitored closely in patients experiencing fluid overload, congestive heart failure, or a renal disease in which fluid intake is limited.

micronutrient

Minerals (chemicals needed for energy, muscle building, nerve conduction, blood clotting, and immunity to diseases) Vitamins (organic compounds responsible for regulation of body processes, reproduction, and growth) Minerals and vitamins are referred to as micronutrients (nutrients needed by the body in limited amounts). Failure of the body to properly use nutrients can result in diseases and health conditions such as heart and kidney disease, renal disorders, diabetes, malnutrition, and obesity.

minerals

Minerals are micronutrients that are classified as macrominerals or microminerals depending on their daily dietary requirements. Potassium, sodium, and chloride Critical role in the body's fluid balance Important in nerve conduction and muscle contraction. Potassium, sodium, and chloride play a critical role in maintaining fluid balance in the body. They are important in nerve conduction and muscle contraction. If the body is able to maintain an adequate level of these nutrients, then muscles, including the heart, can function properly. Dietary sources of potassium include milk, bananas, legumes, green leafy vegetables, and orange juice, tomatoes, vegetable juice, avocados, and cantaloupe. Dietary sources of sodium include table salt, smoked meat, fish, olives, and pickled foods. Sources of chloride include tomatoes, celery, seaweed, and olives. Calcium, phosphorus, and magnesium Important in production and maintenance of bone Calcium required for nerve conduction, muscle contraction, blood vessel expansion/contraction, secretion of hormones Phosphorus aids in bone development, muscle contraction, kidney function, nerve conduction, heartbeat regularity Magnesium works with calcium in structural support, blood pressure and heartbeat regulation, nerve/muscle function. Calcium, phosphorus, and magnesium are minerals that are important in the production and maintenance of bone tissue. The majority of the body's calcium is found in the bones and teeth, with approximately 1% found in the blood. Calcium is required for nerve conduction, muscle contraction, blood vessel expansion and contraction, and the secretion of hormones and enzymes. •Dietary sources of calcium include milk and milk products, salmon with bones, spinach, kale, fortified whole wheat bread, tofu, and orange juice. •Phosphorus, like calcium, plays a major role in the development of bone. It aids in the contraction of muscles, kidney function, nerve conduction, and maintenance of a regular heartbeat. It also plays an important role in the body's use of other major nutrients such as carbohydrates, fats, and proteins, all of which are crucial in the maintenance and repair of cells and tissues. •Intake of phosphorus is considered adequate if there is sufficient intake of milk and meat products. •Magnesium works in conjunction with calcium to promote structural support. The remaining amount is involved in a large number of chemical reactions, such as energy production and bone formation. •Magnesium combined with calcium regulates blood pressure and maintains a regular heartbeat and nerve and muscle function. This nutrient is associated with the production of dopamine, noradrenaline, and adrenaline. •There is increasing research on the use of magnesium to treat conditions such as asthma, diabetes, cardiovascular disease, and attention deficit disorders in children. The mineral stimulates the production of the neurotransmitter gamma-aminobutyric acid (GABA), which is believed to produce a calming effect. Magnesium deficiency may result from a dietary intake with little or no nutritional value, including additives, refined sugars, and foods high in calories and low in protein, vitamins, and minerals. An excessive amount of zinc intake may lower magnesium levels. •Dietary sources of magnesium include halibut, seeds, nuts, tofu, Swiss chard, spinach, whole-grain wheat, brewer's yeast, and molasses.

protein

Proteins are active participants in the development, maintenance, and repair of the body's tissues, organs, and cells. They consist of organic compounds called amino acids, which are often referred to as the "building blocks" of proteins. If the production of fat or carbohydrates is deficient, protein may assume the role of providing energy. Unlike fat and carbohydrates, amino acids must be consumed in food every day, because the human body does not produce or store excess amino acids for later use. •Hemoglobin, the part of erythrocytes (red blood cells) responsible for transporting oxygen throughout the body, is one type of protein critical to regulating body function, as is prothrombin, the protein necessary for clotting blood. •Proteins are involved in many other tasks throughout the body, including the production of hair and nails, muscle movement, nerve conduction, digestion, and defense against bacteria and viruses. •When the accumulation of protein exceeds the need for growth and repair of tissues, the protein is removed and excreted by the kidneys in urea. •If protein is used for energy because fat or carbohydrate is not available, this demand on the stored protein can lead to a deficiency of protein in the body. •The Dietary Guidelines for Americans (U.S. Department of Agriculture, 2014) recommend that the daily allowance of protein be 0.8 g/kg of ideal body weight. Like carbohydrates, proteins supply 4 kilocalories of energy per gram while supplying 15% of the total energy intake. Proteins are often referred to as complete or incomplete. Complete proteins contain all essential amino acids. Sources are animal-based (plus soybeans). Incomplete proteins lack one or more essential amino acids. Sources are vegetables, legumes, seeds, nuts, and grains. The combination of two or more plant proteins can form a complete protein and provide all of the essential amino acids. (e.g., beans and rice; peanut butter and whole wheat bread) •Sources of complete protein include animal-based foods such as milk, eggs, cheese, fish, meat, and poultry. The only plant protein considered to be a complete protein is found in soybeans. •Sources of incomplete protein include beans, peas, nuts, seeds, fruits, vegetables, bread, and bread products. •Examples of combined incomplete proteins that together make complete protein are pasta and broccoli, rice and beans, peanut butter and whole wheat bread.

vitamin A

Vitamin A: Helps resistance to infection and night vision; helps grow epithelial tissue and development of bones and teeth. Deficiency can cause night blindness, decreased immunity, and impaired growth and development •Vitamin A is important for its ability to increase the resistance to infection, promote night vision through the development of normal visual pigment, develop and maintain normal function of epithelial tissue, and aid in the development of normal bones and teeth. •Vitamin A and compounds created by its metabolism are responsible for maintaining the integrity and function of skin and mucosal cells, which are the body's first line of defense against infection. Hemoglobin, the oxygen carrier in red blood cells (erythrocytes) receives stored iron with the assistance of vitamin A. •Deficiencies in vitamin A may cause night blindness (caused by the inability of the cornea to adapt to darkness), poor appetite, decreased immunity to infections, and impaired growth and development. •Foods rich in vitamin A include liver, milk, egg yolk, and dark, leafy green vegetables. Yellow and orange vegetables and fruits such as sweet potatoes, pumpkin, carrots, and apricots are also good sources.

Vitamin B

Vitamin B complex: Facilitate energy production. Help to form RBCs; act as coenzymes Thiamine (B1) Riboflavin (B2) Niacin (B3) Pantothenic acid Biotin Pyridoxine (B6) Cyanocobalamin (B12) Folic acid (B9) •The vitamin B complex contains eight principal water-soluble vitamins. •They facilitate energy production in the body. •The B vitamins help to form red blood cells and act in part as coenzymes, small molecules that combine with an enzyme to make it active. •Enzymes are proteins responsible for catalyzing most chemical reactions in the body, such as digesting food and synthesizing new compounds. •Vitamin B1 (thiamine) is essential for the metabolism of protein, fat, and carbohydrates including sugar to produce energy for the body's cells. It is important for normal growth and development and promotes normal heart, muscle, and nervous system functions. It is also necessary for the production of hydrochloric acid (which is necessary for proper digestion). B1 thiamine: Dietary sources include egg yolk, fruits, organ meat, lean pork, legumes, nuts, vegetables, and whole grains. •Vitamin B2 (riboflavin) assists in the metabolism of protein and the function of other B vitamins such as vitamin B3 (niacin) and vitamin B6 (pyridoxine). It assists in promoting visual adaptation to light and maintaining healthy skin. B2 riboflavin: Dietary food sources include milk and dairy products, whole grains, enriched bread and cereals, legumes, dark-green vegetables (collard greens, spinach, and broccoli), and organ meats. •Vitamin B3 (niacin), referred to as nicotinic acid or nicotinamide, is a coenzyme for energy production. It is also critical in the formation of fatty acids. Dietary sources of Vitamin B3 (niacin), are meats, poultry, fortified breads and cereals, brewer's yeast, fish (swordfish and salmon), mushrooms, whole grains, green leafy vegetables, dried beans, and peanuts. Coffee contains a significant amount of niacin, which helps to prevent deficiencies in cultures that consume little protein and large amounts of coffee. •Pantothenic acid and biotin are two B vitamins that are used by the body to produce energy. Biotin is necessary to form purines, which are essential components of DNA and RNA. It is found in liver, legumes, tomatoes, and egg yolk (biotin). Pantothenic acid, also known as B5, is necessary for the metabolism of carbohydrates, fats, and protein as well as the synthesis of acetylcholine. High amounts of pantothenic acid (B5) are found in whole-grain cereals, potatoes, legumes, broccoli, and egg yolks. •Vitamin B6 (pyridoxine) assists as a coenzyme in the synthesis and catabolism of amino acids. •Vitamin B12 (cyanocobalamin) is essential for the production of red blood cells. It facilitates the entrance of folate into cells and maintains the protective sheath (myelin) that surrounds nerve fibers. It is necessary to make DNA, the genetic material in all cells. Vitamin B12 is found in animal products including meat, eggs, and dairy products. •Folic acid (vitamin B9) is a water-soluble vitamin that must be supplemented since it is not produced in the body. It is necessary for the synthesis of DNA (which controls heredity) and is used in red blood cell formation. Folic acid is especially critical to the formation of rapidly growing cells, such as those in blood and in fetal and gastrointestinal tissue. Its absorption may be affected by certain drugs such as oral contraceptives and antibiotics. Folic acid supplements taken before and during pregnancy have been a major factor in the decline of neural tube defects (NTDs) in newborns. Dietary sources of folic acid include leafy green vegetables (kale, spinach, Brussel sprouts), oranges, strawberries, dried beans, peas and nuts, enriched breads, cereals, and other fortified grain products.

Vitamin C

Vitamin C: antioxidant. Roles in synthesizing collagen and development of a strong immune system •Vitamin C (ascorbic acid) is considered to be one of the most important vitamins since it plays a major role in promoting a healthy body. •Among its functions is the synthesizing of the protein collagen. Collagen is important in connective tissue, wound healing, and repair and maintenance of cartilage, bones, and teeth. •Vitamin C is effective as an antioxidant that guards against cellular damage from toxic chemicals and pollutants in the environment. •Vitamin C contributes to the development of a strong immune system by producing antibodies that fight bacteria and viruses to protect against infections and illnesses. Dietary sources include fresh yellow and orange fruits, papaya, kiwi, broccoli, and sweet and white potatoes

vitamin D

Vitamin D = sunshine vitamin. Vital for development of bone and tissue Vitamin D •Vitamin D has long been referred to as the "sunshine vitamin," because it is synthesized in the skin when exposed to sunlight. It is not found in most foods. •Vitamin D is important for the development of bone and tissue formation because of its collaborative efforts with minerals such as calcium and phosphorus to develop and strengthen bones. •It is recommended that an individual be exposed to direct sunlight for 15 minutes several times a week to promote the manufacture and storage of vitamin D, which assists in the development of collagen, a constituent of bone that aids in the bone strengthening. •Dietary sources of vitamin D include dairy products, eggs, fortified food products, liver, and fatty fish (salmon and mackerel).

Vitamin E

Vitamin E: Antioxidant that protects cells from free radicals; promotes healthy immune system •Vitamin E is an antioxidant that protects cells from injury from free radicals (by-products that result when the body transforms food into energy). •The accumulation of these by-products over time is mainly responsible for the aging process and can contribute to the development of numerous health conditions, such as cancer, heart disease and various inflammatory conditions. •Free radicals may include cigarette smoking, extensive exposure to the sun, and air pollution and may result in damage to cells, tissues, and organs. •Vitamin E is effective in maintaining a healthy immune system. •Dietary sources may include nuts, seeds, and soybean, canola, corn, and other vegetable oils.

Vitamin K

Vitamin K: Essential for synthesis of proteins that promote clotting of blood; deficiency produces bruising and bleeding. •Vitamin K is synthesized in the body by bacteria that is found in the large intestine. •It is essential for the synthesis of proteins that promote the clotting, or coagulation, of blood. •The liver produces a protein known as prothrombin and is dependent on vitamin K for this process. •Deficiency in this vitamin can result in bruising and bleeding. •Dietary resources include dark-green leafy vegetables such as broccoli, spinach, Brussel sprouts, and cabbage.

micronutrient

Vitamins Essential for metabolism Water soluble or fat soluble Minerals Catalysts for enzymatic reactions •Vitamins are organic substances present in small amounts in foods that are essential to normal metabolism. Fat-soluble vitamins: A, D, E, K. Water-soluble vitamins: C and B complex. •Minerals are inorganic elements essential to the body as catalysts in biochemical reactions. •Some minerals are needed in such large quantities (such as calcium) that they are called macrominerals; they are still micronutrients.

vitamins

Vitamins are organic compounds that contribute to important metabolic and physiologic functions within the body. They do not produce energy, but they are crucial in chemical reactions with macronutrients. Fat-soluble vitamins = A, D, E, K Fat is needed to absorb them. Water-soluble vitamins = C, B complex Excreted in urine Easily destroyed by air, light, and cooking Must be ingested daily because not stored in body •Vitamins are regarded as indispensable in proper dietary intake. •Other characteristics include the body's inability to manufacture them, or production can often be limited by environmental factors. •They are typically labeled according to their solubility in fat or water and their absorption, transportation, and storage processes within the body. •Fat is necessary in the diet to assist with the absorption of the fat-soluble vitamins A, D, E, and K. Excess fat-soluble vitamins are stored in the liver and fat tissue and are not excreted by the kidneys. •Because of this storage, if an excessive amount of these vitamins is taken, toxicity may result, especially with vitamins A and D. •Water-soluble vitamins dissolve in the body and are excreted in the urine. •They are easily destroyed by air, light, and cooking. Water-soluble vitamins must be ingested daily through dietary sources or supplements since they are not stored in the body.

macronutrient

Water Carbohydrates (sugar, starches, dietary fiber) Fats (major sources of energy) Proteins (build, maintain, and repair tissue) nutrients that are needed in large amounts, include carbohydrates (sugar, starches, and dietary fiber), which provide energy for cells, tissues, and organs; fats, which are major sources of energy and promote the absorption of vitamins; and proteins, which build, maintain, and repair muscles and tissue. Water is also a macronutrient because it is essential for proper functioning as well as for assisting the body with metabolic processes (metabolism)

anabolism

constructive. the use of energy to change simple materials into complex body substances and tissue. Anabolism permits cell growth, such as the mineralization of bone or development of muscle mass.

catabolism

destructive. the breaking down of substances from complex to simple, resulting in a release of energy. An example of catabolism occurs when proteins are broken down and converted into amino acids. As a result, glucose is created for use by the body as fuel. in digestion, catabolism is the process whereby ingested foods are physically or chemically converted into a form that can be absorbed through the membranes of the intestines and enter the bloodstream. As the body uses this energy to build tissues, it is in a state of anabolism.

albumin levels

tests liver function. Normal is 3.5-5. Decreased levels may be caused by renal and liver disorders or chronic diseases and malnutrition

metabolism

the process of chemically changing nutrients, such as fats and proteins, into end products that are used to meet the energy needs of the body or stored for future use, thereby helping to maintain homeostasis in the body. •Metabolism is necessary to maintain life and is composed of two major biochemical processes: anabolism and catabolism. •Metabolism is a continuous process within the body and is dependent on the intake of proper nutrients. The importance of each nutrient and its functions underscores the importance of nutritional balance and its impact on a healthy, proper functioning body. A deficiency of any major nutrient has an overwhelming effect on more than just one organ.

Patient assessment of nutrition understanding

•Patients should be asked if they read food labels when shopping for groceries or food products. Evaluate their understanding of the main elements of a nutrient label (calories, fats, carbohydrates, sugar, serving size). •Assess patient understanding of the percentages of recommended daily allowances of fats, proteins, and carbohydrates listed on food labels. •Assist patients with planning strategies for eating a well-balanced diet based on knowledge of caloric intake and nutrient content.

Daily Dietary Recommendations

•Total fat intake, as recommended by the American Heart Association (2012a), should be between 25% and 35% of caloric intake each day. Ideally, less than 7% should be from saturated fat. •It is recommended that adults consume approximately 50% of their calories from carbohydrates. Older children, adolescents, and adults should consume 20 to 35 g of fiber a day. 0.8 g/kg of ideal body weight. healthy adult men drink approximately 3.7 L/day of water and healthy adult women drink 2.7 L/day.

transferrin

•Transferrin transports iron in the body and is sensitive to a decrease in protein and iron stores, as seen in iron-deficiency anemia and kwashiorkor. •Transferrin levels may be elevated in acute fasting, chronic infection, inflammation, burns, or pernicious anemia. •Transferrin levels become elevated as the deficiency worsens and decrease as the iron level responds to treatment and returns to within an acceptable range.

reading nutrition levels

•Uniform nutrition labeling for packaged food was introduced in the United States in 1994, as part of the Nutrition Labeling and Education Act (NLEA), to increase consumer awareness about the nutritional content of food and improve dietary practices. •Evidence indicates a consistent link between eating healthier foods and reading nutrition labels. •Studies indicate that the use of food labels to guide food selection is significantly lower among children, adolescents, older adults, ethnic minorities, and individuals with lower socioeconomic status.