Conceptual Essay

3670 Words Jan 25th, 2015 15 Pages
Nutrition test 1

Nutrition- study of nutrients in food and how body handles them: ingestion, digestion, absorption, metabolism, storage, excretion

Diseases that have a strong correlation with diet: heart disease, malignant neoplasm, cerebrovascular diseases, DM, aspiration pneumonia

Nutrient- substance obtained from food that is needed by the body for growth, maintenance, and/or repair

Energy providing nutrients (provide calories): * Carbohydrate – 4 Kcal * Protein – 4 Kcal * Fat – 9 Kcal

*alcohol – 7 Kcal

Non energy providing nutrients (just as important): * Vitamins * Minerals * Water

Dietary Reference Intakes (DRI): * Recommended Dietary Allowances (RDA)- 2 % margin of error, used as a goal for individual,
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government's new graphic symbol of nutritional advice for consumers contained in the 2010 Dietary Guidelines for Americans

Exchange List for Meal Planning- a grouping of foods in which the carbohydrates, fats, proteins, and calories are similar for the serving sizes listed.

Food Insecurity – limited or uncertain access to sufficient quality or quantity of food to sustain a healthy and active life

Under Nutrition – under consumption of food, nutrients or both

Consequences of hunger: * Infant mortality * Stunted growth * Fe deficiency * Anemia * Poor learning – don’t make up the gap * Increased risk of disease

Hunger- continuous lack of nutrients necessary to achieve and maintain health, well-being, and protection from disease

Malnutrition- condition of impaired development or function caused by a long-term deficiency, excess or imbalance or kcal and/or nutrient

Under nutrition- type of malnutrition those results from inadequate intake, absorption or utilization of nutrients and/ or kcal needed for growth and development; at risk groups (children, new poor, underemployed, elderly, homeless, low-income women)

Ways to prevent hunger are nutritional programs, WIC, national school lunch and breakfast programs, food stamps, food banks, food pantries, emergency kitchens

Food label requirements: (National

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