Lecture 1 - Introduction to Nutrition and Dietetics Questions with correct Answers 2023

Lecture 1 - Introduction to Nutrition and Dietetics Questions with correct Answers 2023 Nutrition The process of food intake, digestion, metabolism, storage and use within an organism to support life. Dietetics Using the diet to improve the requirement of specific nutrients for health, and how disease can occur. Malnutrition Can cause deficiency diseases including; protein and energy deficiency, vitamin deficiency and mineral deficiency. Obesity Can cause metabolic syndrome including; cardiovascular disease, diabetes, cancer and neurodegenerative diseases. Food pyramids A way of representing diets for example the typical western diet. Essential nutrients Carbohydrates, fats and oils, proteins, vitamins, minerals and water. Macronutrients Carbohydrates, fats and oils and proteins. Micronutrients Vitamins and minerals. Distribution range The relative contribution (%) of macronutrients in the diet. Fat 30-35% of the diet intake. Carbohydrate 44-50% of the diet intake. Protein 15-20% of the diet intake. Alcohol 0-5% of the diet intake. Dietary Reference Value A UK term (1991) that describes nutrient amounts needed on a daily basis. Reference Nutrient Intake DRV - The amount sufficient to meet the nutritional needs of practically all health people in a population. Estimated Average Requirement DRV - The amount sufficient to meet the nutritional needs of 50% of health people in a population. Lower Reference Nutrient Intake DRV - The amount sufficient to meet the nutritional needs of a small number of healthy people in a population. Tolerable Upper Intake Level DRV - Highest level that poses no risk. Okinawa diet A food pyramid diet that is associated with high fish, vegetables, rice and noodles. Atkins diet A food pyramid diet that is associated with low carb intake.