1.1 Lifestyle Choices/ Food Choices
● Consider cultural competence, genetics, habituation, emotional stability, and ethics.
Bioactive food Components: compounds in foods(either nutrients or phytochemicals), that alter
theological processes in the body.
Nutrients: substances used for energy in the body that promotes structure, growth,
maintenance, and repair.
- Essential Nutrients: must be obtained from food because their body can’t make them
itself in sufficient quantities.
Carbohydrates, Fats & Proteins
● Carbohydrates and fats are used as major fuels
○ Protein is used when carbohydrates and fats are not available
Vitamins, minerals and water DO NOT provide energy
● They facilitate the release of energy from energy-yielding nutrients
● These are considered inorganic because they do not contain carbon
Kilocalories: Measurement of Energy
● Carbohydrates: 4 kcalorie per gram
● Protein: 4 kcalorie per gram
● Fats: 9 kcalorie per gram
One Kcalorie is the amount of heat needed to raise the temperature of 1 kg of water.
Recommended Dietary Allowances (RDA): a set of values, reflecting the average daily amount
of nutrients considered adequate to meet the nutrient needs of practically all healthy people in a
particular life stage and gender group; a goal for dietary intake by individuals.
Adequate Intakes (AI): a set of values that are used as guides for nutrient intakes one scientific
evidence is insufficient to determine an RDA.
Estimated Average Requirements (EAR): the average daily nutrient intake levels estimated to
meet the requirements of half of all healthy individuals in a given age and gender group; used in
nutrition, research, and policymaking, and as the basis on which RDA values are set.
Tolerable Upper Intake Levels (UL): a set of values, reflecting the highest average daily nutrient
intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a
particular life, stage and gender group. As intake increases above the UL, potential risk of
adverse health effects increases.
● Consider cultural competence, genetics, habituation, emotional stability, and ethics.
Bioactive food Components: compounds in foods(either nutrients or phytochemicals), that alter
theological processes in the body.
Nutrients: substances used for energy in the body that promotes structure, growth,
maintenance, and repair.
- Essential Nutrients: must be obtained from food because their body can’t make them
itself in sufficient quantities.
Carbohydrates, Fats & Proteins
● Carbohydrates and fats are used as major fuels
○ Protein is used when carbohydrates and fats are not available
Vitamins, minerals and water DO NOT provide energy
● They facilitate the release of energy from energy-yielding nutrients
● These are considered inorganic because they do not contain carbon
Kilocalories: Measurement of Energy
● Carbohydrates: 4 kcalorie per gram
● Protein: 4 kcalorie per gram
● Fats: 9 kcalorie per gram
One Kcalorie is the amount of heat needed to raise the temperature of 1 kg of water.
Recommended Dietary Allowances (RDA): a set of values, reflecting the average daily amount
of nutrients considered adequate to meet the nutrient needs of practically all healthy people in a
particular life stage and gender group; a goal for dietary intake by individuals.
Adequate Intakes (AI): a set of values that are used as guides for nutrient intakes one scientific
evidence is insufficient to determine an RDA.
Estimated Average Requirements (EAR): the average daily nutrient intake levels estimated to
meet the requirements of half of all healthy individuals in a given age and gender group; used in
nutrition, research, and policymaking, and as the basis on which RDA values are set.
Tolerable Upper Intake Levels (UL): a set of values, reflecting the highest average daily nutrient
intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a
particular life, stage and gender group. As intake increases above the UL, potential risk of
adverse health effects increases.
