NUT1010 - Human Nutrition: An
Introduction to Nutrients - S1 2021: Mid
Semester Exam
Nutrition Science -
the science or study that deals with food and nourishment especially in humans
Where to find scientific evidence? -
textbooks, reports, journals, websites, blogs, articles
Nutrient -
any chemical substance obtained from food and used in the body for metabolic
process structural materials, support growth, maintenance and repair
classes of nutrients - inorganic -
minerals and water
classes of nutrients - organic -
Carbs, fats, vitamins and proteins
non-nutrient -
other compounds in foods that have biological activity in the human body
essential -
cannot be made by the body
non-essential -
can be made by the body
conditionally essential -
ordinarily produced by the body but because of disorders it is not adequate
Macro nutrients -
relatively large molecules that are required in large quantities
micro nutrients -
required in small quantities (vitamins - 13 essential, minerals - 16 essential)
What is the composition of food? -
water, proteins, carbohydrates, fats, vitamins and minerals
what is the composition of the humans body? (order: water, carbohydrates and bone minerals,
fat and minerals from body weight and other) -
60. 20. 20 . 0.5
what does mal mean -
1|Page
, bad
nutrient deficiency -
under nutrition (malnutrition)
undernutrition -
inadequate levels over a period of time can lead to deficiency due to problems with
absorption or utilisation processes
overnutrition -
excess levels over a period of time can lead to toxicity due to excess intake or
problems with processes for utilisation
Nutritional assessment -
collect, analyse and interpret information to direct the existence of malnutrition and
potential contributing factors
assessing an individual -
one on one consultation
assessing a population -
large scale data collection from many people
Individual components of nutritional assessment (ABCDE) -
Anthropology, biochemistry, clinical, dietary, environmental
Anthropometric assessment -
measurements of the human body to compare against standards
define anthropos -
human
define metric -
measuring
Biometrical test -
measure of the concentration of by products or the concentration of enzyme
activities associated with nutrient function to compare against standards
Clinical assessment -
physical changes to the appearance or function of the body (observable or
described/ shown by the client)
Dietary assessment steps (question form) -
what food is eaten, what is the food eaten, how good is the diet
dietary assessment steps (categories) -
measuring dietary intake, determining food composition, comparing against food
standards
2|Page
,what is measuring dietary intake -
what, how much, how was it made, when, where
how do we determine the composition of food -
foods contain nutrients and other compounds and it seeks to determining what are
the nutrients in food and how much of the nutrients are in the food
how do we compare against standards -
standards provide a benchmark against a diet can be compared against different
levels of diet (or dietary pattern), food (food groups) and nutrients
Environmental assessment -
socio-demographic information such as:
- living conditions
- education level
- the ability to produce - food
- income
what are the limitations of nutritional assessment? -
- one piece of information is likely to be unuseful
- nutrition problems might be delayed (ie. saturated fat intake - heart attack, calcium intake -
low bone density)
- general symptoms
- others that may or may not be caused by nutrition
how do we conduct nutritional assessment at a population level (2 categories) -
1. indirect assessment via routinely collected data
2. population surveys and measures of health and risk factors
why do we use surveys -
- establish eating patterns over time
- develop public nutrition policy and dietary guidelines
- develop nutrition educational tools
- develop food assistance programs
- establish research priorities
- product development by food industry
NNS -
national nutrition survey
- measurement on physical body factors
- dietary assessment
- question on food habits and attitudes
NHS -
national health survey
victorian health monitor -
- gives a snapshot of chronic diseases and risk factors in victorians
- dietary intake assessment
- measurement on physical body factors
3|Page
, AHS -
Australian health survey
- range of information regarding health
- conducted in different parts with different groups of people
What are the considerations for population nutrition surveys (characteristics (3)) -
Relevance
Responsiveness
comparability
What are the considerations for population nutrition surveys? -
- target population
- mode of administration (implications)
- current vs past info
- representativeness
- under reporting
energy in -
consumed food and drinks
energy out (expenditure) -
basal metabolic rate (BMR), physical activity and thermic effect of food (TEF)
what is the aim for energy -
balance
energy in = energy out = weight stability and energy balance
what is the importance for energy balance > -
energy in > energy out = weight gain
what is the importance for energy balance < -
energy in < energy out = weight loss
Basal metabolic rate BRM -
energy expended to perform the basic process of life
thermal effect of food TEF -
the energy is required to process food (digest. absorb, transport, metabolic and store
nutrient)
Total energy expenditure TEE calculation -
BMR + TEF + physical activity
TEE categories -
physical activities (30-50%)
TEF (10%)
BMR (50-65%)
factors that increase BMR -
4|Page
Introduction to Nutrients - S1 2021: Mid
Semester Exam
Nutrition Science -
the science or study that deals with food and nourishment especially in humans
Where to find scientific evidence? -
textbooks, reports, journals, websites, blogs, articles
Nutrient -
any chemical substance obtained from food and used in the body for metabolic
process structural materials, support growth, maintenance and repair
classes of nutrients - inorganic -
minerals and water
classes of nutrients - organic -
Carbs, fats, vitamins and proteins
non-nutrient -
other compounds in foods that have biological activity in the human body
essential -
cannot be made by the body
non-essential -
can be made by the body
conditionally essential -
ordinarily produced by the body but because of disorders it is not adequate
Macro nutrients -
relatively large molecules that are required in large quantities
micro nutrients -
required in small quantities (vitamins - 13 essential, minerals - 16 essential)
What is the composition of food? -
water, proteins, carbohydrates, fats, vitamins and minerals
what is the composition of the humans body? (order: water, carbohydrates and bone minerals,
fat and minerals from body weight and other) -
60. 20. 20 . 0.5
what does mal mean -
1|Page
, bad
nutrient deficiency -
under nutrition (malnutrition)
undernutrition -
inadequate levels over a period of time can lead to deficiency due to problems with
absorption or utilisation processes
overnutrition -
excess levels over a period of time can lead to toxicity due to excess intake or
problems with processes for utilisation
Nutritional assessment -
collect, analyse and interpret information to direct the existence of malnutrition and
potential contributing factors
assessing an individual -
one on one consultation
assessing a population -
large scale data collection from many people
Individual components of nutritional assessment (ABCDE) -
Anthropology, biochemistry, clinical, dietary, environmental
Anthropometric assessment -
measurements of the human body to compare against standards
define anthropos -
human
define metric -
measuring
Biometrical test -
measure of the concentration of by products or the concentration of enzyme
activities associated with nutrient function to compare against standards
Clinical assessment -
physical changes to the appearance or function of the body (observable or
described/ shown by the client)
Dietary assessment steps (question form) -
what food is eaten, what is the food eaten, how good is the diet
dietary assessment steps (categories) -
measuring dietary intake, determining food composition, comparing against food
standards
2|Page
,what is measuring dietary intake -
what, how much, how was it made, when, where
how do we determine the composition of food -
foods contain nutrients and other compounds and it seeks to determining what are
the nutrients in food and how much of the nutrients are in the food
how do we compare against standards -
standards provide a benchmark against a diet can be compared against different
levels of diet (or dietary pattern), food (food groups) and nutrients
Environmental assessment -
socio-demographic information such as:
- living conditions
- education level
- the ability to produce - food
- income
what are the limitations of nutritional assessment? -
- one piece of information is likely to be unuseful
- nutrition problems might be delayed (ie. saturated fat intake - heart attack, calcium intake -
low bone density)
- general symptoms
- others that may or may not be caused by nutrition
how do we conduct nutritional assessment at a population level (2 categories) -
1. indirect assessment via routinely collected data
2. population surveys and measures of health and risk factors
why do we use surveys -
- establish eating patterns over time
- develop public nutrition policy and dietary guidelines
- develop nutrition educational tools
- develop food assistance programs
- establish research priorities
- product development by food industry
NNS -
national nutrition survey
- measurement on physical body factors
- dietary assessment
- question on food habits and attitudes
NHS -
national health survey
victorian health monitor -
- gives a snapshot of chronic diseases and risk factors in victorians
- dietary intake assessment
- measurement on physical body factors
3|Page
, AHS -
Australian health survey
- range of information regarding health
- conducted in different parts with different groups of people
What are the considerations for population nutrition surveys (characteristics (3)) -
Relevance
Responsiveness
comparability
What are the considerations for population nutrition surveys? -
- target population
- mode of administration (implications)
- current vs past info
- representativeness
- under reporting
energy in -
consumed food and drinks
energy out (expenditure) -
basal metabolic rate (BMR), physical activity and thermic effect of food (TEF)
what is the aim for energy -
balance
energy in = energy out = weight stability and energy balance
what is the importance for energy balance > -
energy in > energy out = weight gain
what is the importance for energy balance < -
energy in < energy out = weight loss
Basal metabolic rate BRM -
energy expended to perform the basic process of life
thermal effect of food TEF -
the energy is required to process food (digest. absorb, transport, metabolic and store
nutrient)
Total energy expenditure TEE calculation -
BMR + TEF + physical activity
TEE categories -
physical activities (30-50%)
TEF (10%)
BMR (50-65%)
factors that increase BMR -
4|Page
