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39 Cards in this Set
- Front
- Back
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6 classes of nutrients
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carbohydrates
protein fats minerals vitamins water |
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fat
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most common: triglyceride (glycerol + 3 fatty acids)
saturated: animal oils (solid) unsaturated: vegetable oils (liquids) supply energy (9 kcal/g) insulation, protection, transportation |
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carbohydrate
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supply energy (4 kcal/g)
glycogen: stored glucose (energy) in the liver & muscles excess is converted to triglycerides & stored in adipose tissue |
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cholesterol
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different chemical structure than a triglyceride
found only in foods of animal origin excess remains in bloodstream leading to plaque buildup in the arteries |
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protein
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made of amino acids
essential: must get through external sources (9) non-essential: can be synthesized by the human body build, repair & maintain tissue energy source (4 kcal/g) |
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vitamin
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micronutrient
does not provide energy fat- or water-soluble destructible by heat, light, or chemical agents engages in body metabolism (as coenzyme or catalyst) |
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mineral
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micronutrient
does not provide energy major or trace indestructible can bind to substances in the body that make it difficult to absorb |
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water
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does not provide energy
creates an environment in which body processes are conducted participates in vital processes and transportation |
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Dietary Reference Intake (DRI)
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a set of standards that define the amount of energy an nutrients that best support health
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requirement
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minimum amount of a nutrient needed to sustain a physiological state, function, or structure in an individual
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recommendation
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normalized estimate of nutrient needed to cover most individuals of a population group
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guideline
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advice on diet composition to population groups,
aimed at maintaining health and preventing diseases |
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nutrient requirement
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lowest continuing intake level of a nutrient that, for a specified indicator of adequacy, will maintain a defined level of nutrition in an individual
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recommended intake
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the levels of intake of essential nutrients considered to be adequate to meet the known nutritional needs of practically all healthy persons
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Estimated Average Requirement (EAR)
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average amount of a nutrient that appears sufficient for half of a population
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Recommended Dietary Allowance (RDA)
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based on EAR (EAR + 2 sd)
establishes a goal for dietary intake that will meet the needs of almost all healthy people in a specific life stage or gender group serves as a goal for daily intake for individuals |
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Adequate Intake (AI)
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serves a similar purpose when RDA cannot be determined
based on approximations of the nutrient intake by a defined population or subgroup that appear to sustain a defined nutritional state |
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differences between AI & RDA
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used for healthy individuals (similarity)
Less certainty about AI values; greater degree of judgment. May deviate significantly from and exceed RDA, if it could be determined. Use with greater care. |
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Tolerable Upper Intake Level UL
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the highest amount that appears safe for regular consumption
determined by risk assessment methods not intended to be a recommended level of intake |
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EAR uses
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individuals: use to examine the probability that intake is inadequate
groups: use to estimate the prevalence of inadequate intakes within a group |
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RDA uses
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individuals: usual intake at or above this level has a low probability of inadequacy
groups: do not use to assess intakes of groups |
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AI uses
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individuals: usual intake at or above this level has a low probability of inadequacy
groups: mean usual intake at or above this level has a low probability of inadequacy |
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UL uses
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individuals: usual intake above this level may place an individual at risk of adverse affects from excessive nutrient intake
groups: use to estimate the percentage of a population at potential risk of adverse effects from excessive nutrient intake |
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Estimated Energy Requirement EER
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average amount of energy intake needed to maintain energy balance in a person who has a healthy body weight and level of physical activity
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Acceptable Macronutrient Distribution Ranges AMDR
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defines a percent rage for the contribution carbohydrate, fat, and protein to total energy intake
-carb: 45-65% of calories -fat: 20-35% -protein: 10-35% |
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nutrition assessment
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1. historical information
-questions about diet, physical activity, symptoms -24-hour dietary recall or 3-day diet history 2. anthropometric measures -height, weight, head circumference 3. physical examinations 4. lab tests |
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dietary guidelines for Americans
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balance calories with physical activity to manage weight
consume more of certain foods (fruits, vegetables, whole grains, fat-free/low-fat dairy products & seafood) consume fewer foods with sodium, saturated fats, trans fats, cholesterol, added sugars, & refined grains |
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2010 DGA reductions
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sodium intake to 2300 (1500 for African Americans, over 50, or with risk factors)
< 10% of calories from saturated fat < 300 mg/d of cholesterol intake of added sugars and solid fats |
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2010 DGA increases
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fresh fruits & vegetables
whole grains fat free and low fat milk seafood (replace meat & poultry) oils instead of solid fats foods fortified with vitamin b12 (over 50) |
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nutrient claim
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regulated by the FDA
must provide composition data subject to quality monitoring |
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fat free
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less than 0.5 grams of fat per serving
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trans fat free
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less than 0.5 gram of trans fat per serving
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calorie free
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less than 5 kcal
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high fiber
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at least 5 grams
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good source of...
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10-19% of daily value
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rich in...
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20% or more of daily value
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health claims
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FDA approval required
must be based on significant scientific agreement for foods only must include FDA-defined wording on label |
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qualified claims
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based on emerging evidence
at the discretion of the FDA mandatory FDA-defined wording on label |
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structure/function claims
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not regulated by FDA
no data on efficacy required must include 2 disclaimers: -not approved by FDA -not intended to diagnose, prevent, or treat a disease |
