Introduction to Nutrition Midterm
Nutrition -
the science of food and its interactions in the body
Diet -
all foods and fluids consumed, Nutrients: the components that make up food.
Essential nutrients -
must be provided by the diet, energy- yielding nutrients: provide the energy to
remain active(have calories) Non-energy yielding nutrients: assist in energy productions do
not provide calories. Ex vitamins, minerals, water.
Calorie -
food energy, a unit of measurement, Gram: a measurement of the weight of a food
or nutrient.
Nutrient dense -
low in calories, high in nutrients. Ex protein, veggies, and fruit. Empty calories:
high in calories, low in nutrients. Ex: donuts, hot dogs, chips, alcohol and fast foods.
Malnutrition -
poor nutrition; under nutrition: too little of a nutrient, over nutrition: too much of a
nutrient.
Over nutrition examples -
obesity, dental caries (cavities), and toxicity.
Under-nutrition examples -
dehydration, anemia, and osteoporosis.
Energy-yielding nutrients examples -
protein, carbohydrates, and lipids.
How many calories are in a meal that consists of 105 grams carbohydrate, 32 grams protein
and 27 grams fat, AND what is the percent of carbohydrate, protein and fat in this meal -
416 carbs, 128 protein, 243 fat= 787 : %53, %16, %31
List the 5 concepts in constructing a good diet -
Adequacy -
providing all nutrients, fiber and energy in sufficient amounts.
Variety -
providing a wide selection of food.
Balance -
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, not having too much of one food group at the expense of another.
Calorie count -
choosing more nutrient dense foods.
Moderation -
all factors taken into consideration, including lifestyle; portion control.
What are the four methods to assess nutritional status? Give examples of each. -
Anthropometrics -
external body measurements. Ex: height, weight, body mass index, body fat
percentage
Biochemical analysis -
blood tests (electrolytes, blood sugar, lipid profile, and liver function tests) and
Urinalysis (ketones and nitrogen)
Clinical methods -
historical information (pest medical history, family history, diet history,
socioeconomics status, medications) Physical exam (skin integrity, wasted appearance, and
thinning hair)
Dietary Methods -
food intake records (24-hour recall, food dairy/journal/record, and food frequency
Questionnaire, Nutrient analysis (compare to dietary standards, food composition tables,
computer programs like ESHA food processor)
DRI -
dietary reference intakes; nutrient guidelines for US and Canada
RDA -
recommended dietary allowances; calculated from EAR, meet/exceeds needs for
majority of USA
AI -
Adequate intake; calculated from EAR, set when insufficient data to make RDA
value
UL -
tolerable upper intake levels, potentially hazardous levels of nutrient intake
List the Dietary Goals (AMDR) for adults for protein, carbohydrate and fat. -
Carbohydrates -
45-65%,
Protein -
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Nutrition -
the science of food and its interactions in the body
Diet -
all foods and fluids consumed, Nutrients: the components that make up food.
Essential nutrients -
must be provided by the diet, energy- yielding nutrients: provide the energy to
remain active(have calories) Non-energy yielding nutrients: assist in energy productions do
not provide calories. Ex vitamins, minerals, water.
Calorie -
food energy, a unit of measurement, Gram: a measurement of the weight of a food
or nutrient.
Nutrient dense -
low in calories, high in nutrients. Ex protein, veggies, and fruit. Empty calories:
high in calories, low in nutrients. Ex: donuts, hot dogs, chips, alcohol and fast foods.
Malnutrition -
poor nutrition; under nutrition: too little of a nutrient, over nutrition: too much of a
nutrient.
Over nutrition examples -
obesity, dental caries (cavities), and toxicity.
Under-nutrition examples -
dehydration, anemia, and osteoporosis.
Energy-yielding nutrients examples -
protein, carbohydrates, and lipids.
How many calories are in a meal that consists of 105 grams carbohydrate, 32 grams protein
and 27 grams fat, AND what is the percent of carbohydrate, protein and fat in this meal -
416 carbs, 128 protein, 243 fat= 787 : %53, %16, %31
List the 5 concepts in constructing a good diet -
Adequacy -
providing all nutrients, fiber and energy in sufficient amounts.
Variety -
providing a wide selection of food.
Balance -
1|Page
, not having too much of one food group at the expense of another.
Calorie count -
choosing more nutrient dense foods.
Moderation -
all factors taken into consideration, including lifestyle; portion control.
What are the four methods to assess nutritional status? Give examples of each. -
Anthropometrics -
external body measurements. Ex: height, weight, body mass index, body fat
percentage
Biochemical analysis -
blood tests (electrolytes, blood sugar, lipid profile, and liver function tests) and
Urinalysis (ketones and nitrogen)
Clinical methods -
historical information (pest medical history, family history, diet history,
socioeconomics status, medications) Physical exam (skin integrity, wasted appearance, and
thinning hair)
Dietary Methods -
food intake records (24-hour recall, food dairy/journal/record, and food frequency
Questionnaire, Nutrient analysis (compare to dietary standards, food composition tables,
computer programs like ESHA food processor)
DRI -
dietary reference intakes; nutrient guidelines for US and Canada
RDA -
recommended dietary allowances; calculated from EAR, meet/exceeds needs for
majority of USA
AI -
Adequate intake; calculated from EAR, set when insufficient data to make RDA
value
UL -
tolerable upper intake levels, potentially hazardous levels of nutrient intake
List the Dietary Goals (AMDR) for adults for protein, carbohydrate and fat. -
Carbohydrates -
45-65%,
Protein -
2|Page
