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31 Cards in this Set
- Front
- Back
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Nutrition
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Social, economic, cultural, psychological implications of food & eating
The science of foods and the nutrients / substances they contain, in addition to their actions within the body - digestion, absorption, excretion |
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Why we prefer certain foods?
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personal preference,
habit, Ethnic heritage/tradition social interactions positive and negative associations Emotions Values Body weight/image Nutrition and health benefits |
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Nutritionist
Doctors |
Meaningless
Anyone can call themselves this may only have taken 1 nutrition class |
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Registered Dietitian (RD)
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obtained at least a B.S. degree
coursework and internships passed exams and test recognized by health insurance has clinical background |
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Masters in Nutrition
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M.S. in Nutrition
M.P.H. (public health) in Nutrition may not have a clinical background, but still great resource for advice knows nutrition research |
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PhD or DrPH in Nutrition
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expert in nutrition research
nutrition-related specialty |
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Food is made up of
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water, carbohydrates, fat, and proteins
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What is a calorie?
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A unit of heat energy
kcal = calories |
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6 classes of nutrients
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Carbohydrates (CHO)
Protein Fats Vitamins Minerals Water |
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Carbohydrates
how many kcal/gram? |
Main source of energy
converts into glucose, quick energy and fuel for brain 4 kcal/gram like= bread, rice, cereals, corn, potatoes, fruits |
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Protein
how many kcal/gram? |
energy source
develop/repair bone, muscle, skin, blood cells involved in making hormones involved in immune functioning 4 kcal/gram like= meats, fish, eggs, poultry, nuts, peanut butter |
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Fat
how many kcal/gram? |
Energy source
helps maintain healthy skin/hair, regulate body temp protects body organs helps body's cells function properly 9 kcal/gram like= butter, oils, avocado, nuts, red meat |
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Vitamins
how many kcal/gram? |
helps body extract energy from food (body's spark plugs)
sources of antioxidants 0 kcal/gram like= oranges vit C, fruits, vegetables, whole grains |
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Minerals
how many kcal/gram? |
work with vitamins to help cells' biochemical processes
form structures in the body such as bones and teeth 0 kcal/gram like= calcium, sodium, fruits, vegetables, whole grains, animal products |
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Water
how many kcal/gram? |
transports cells, vitamins, minerals, etc. throughout body
Major component of blood aids in cell functioning 0 kcal/gram other sources of water= fruits and vegetables |
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Not a nutrient
how many kcal/gram? |
Alcohol
-does not sustain life 7 kcal/gram |
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How food is classified?
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by the amount of what it is mostly made of
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Calculations: how many kcal total?
10 g CHO 7 g protein 9 g fat |
10g CHO x 4= 40kcal/gram
7g protein x 4 = 28kcal/gram 9g fat x 9 = 81kcal/gram total = 149kcal |
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Macronutrients
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Body needs large amounts of these (usually grams daily)
CHO, fat, protein |
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Micronutrients
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Body needs small amounts (milligrams or micrograms daily)
vitamins, minerals |
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measurements
g, mg, mcg |
Grams (g) larger unit of measure
milligram (mg) 1/1000 of a gram micrograms (mcg) 1/1,000,000 of a gram |
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Who decides how much we should be eating?
DRI |
DRI (Dietary Reference Intakes) Commitee
-scientists that review scientific evidence to help write nutrition guidelines DRI set intake values in the U.S. |
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DRI include
RDA |
RDA(Recommended Dietary Allowances)
Amount of a nutrient that will meet the needs of most healthy people. differ between persons health history, age, etc. |
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DRI include
TUL |
TUL (Tolerable Upper Limit)
Maximum amount that is safe for a healthy person can consume |
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DRI include
AI |
AI (Adequate Intakes)
Used as a recommendation when there is not enough research to determine RDA values |
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How do they decide DRI?
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deficiency end to toxicity starts
between is a safe level |
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Challenges with recommendations
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Recommendations are targeted to healthy people not sick people
must use Food supply available to most must be culturally sensitive |
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Food Safety
FDA |
Food and Drug Administration
ensures the safety and wholesomeness of foods and supplements sold in U.S. EXCEPT meat, poultry and eggs sets standards for product labeling and contents of foods |
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Food Safety
USDA |
United States Dept of Agriculture
enforces standards for the wholesomeness and quality of meat, poultry and eggs made in U.S. unless imported, then its back to FDA performs nutrition research and educates the public about nutrition |
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Food Safety
CDC EPA |
Centers for Disease Control and Prevention
-monitoring food borne illness Environmental Protection Agency -regulates pesticides, water quality standards |
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TERMS
Enriched Fortified |
Enriched
-Addition of nutrients to a particular food that were lost during processing Fortified -Addition of nutrients to a particular food that were not present to begin with |
