Nutritional Foundations Exam 1 questions 2023 with correct answers: chapters 1-8

Five dimensions of health Physical, mental, emotional, social spiritual Nutrient categories Carbohydrates, proteins, lipids(fats), vitamins, minerals, & water Essential nutrients When the body requires it for growth or maintenance, but lacks the ability to manufacture sufficient amounts to meet the body's needs ~it must be in our diet Nonessential nutrients Nutrients that the body can make Nutrients: providing energy Carbs, protein, and lipids...vitamins and minerals have indirect roles as catalysis for body's use of energy nutrients Nutrients: regulating body processes Protein, lipids vitamins, minerals, and water are required...each vitamin serves a specific function related to regulation Nutrients aiding growth and repair to body tissues Protein, lipids, minerals and water are essential for growth and repair Kcaloric values Carbohydrates(4) Proteins (4) Lipids/fats (9) Alcohol (7) Obesity Over nutrition / consuming too much energy/calories in respect to DRI values Under nutrition Under consumption of energy/calories based on DRI values Malnutrition Condition formed from unbalanced nutrient/energy/caloric in respect to DRI values Dietary reference intakes(DRI's) Based on providing nutrients in amounts that would prevent nutritional deficiency diseases...combined with nutrient recommendations with interest of refusing risk of chronic diet related diseases. Availability of resources, and need for dietary supplements. EAR Estimated average requirement: the amount of nutrients needed to meet the basic requirements of half the individuals RDA Recommended daily allowance: level of nutrient intake that meets the needs for almost all individuals of life stage and gender group... AI Adequate intake: approx level of intake.. UL Tolerable upper intake level: nutrient level that should not be exceeded to prevent adverse health risks... AMDR Acceptable macronutrient distribution ranges: Primary Disease prevention When there is no evidence of disease, actions that advert or prevent the onset of disease: ex moderate amounts of food, variety Secondary disease prevention Early detection, to halt or reduce effects of disease Tertiary disease prevention Disorder is there, and you are make nutritional steps to minimize complications or exacerbations Nutritional assessment - A Anthropometric: height, weight, measurement of limb circumference, (OBJECIVE) Nutritional Assessment - B Biochemical: lab data, blood, levels of nutrients OBJECTIVE- expensive + invasive Nutritionist assessment - C Clinical - RN/RD analyzing if hair is brittle, nails, tongue, eye sockets, non- invasive - Highly Subjective! Nutritionist assessment - D Dietary evaluation Dietary evaluation - tools 24 hr recall (relying on poor memory) food frequency checklist (least favorite b/c it leaves off lots of foods, not clear representation of what they really eat) Food Record: eating revolving emotion Diet History: comprehensive - what time, what you ate, how much, what you felt...etc