Term
Why do people choose what they eat?
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Definition
Taste
Convenience
Cost
Social Situations
Health
Habit
Ethnicity, values
emotional factors
political factors
advertising/marketing forces |
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| sustain life! Chemical substances obtained from food, providing energy, structural materials, and regulating agents that support growth, maintenance, and repair of body tissues (and may also reduce risk of some diseases) |
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Carbohydrates
Libids
Proteins
vitamins
minerals
water |
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Macronutrient
organic
4kcal/gram |
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Definition
Macronutrient
organic
9kcal/gram |
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Macronutrient
organic
4kcal/gram |
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micronutrient
organic
no energy |
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micronutrient
inorganic
no energy |
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Definition
micronutrient
inorganic
no energy |
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Definition
| NOT a nutrient, but it's 7kcal/gram |
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Definition
| Do not provide energy. Vitamins, minerals, and water. |
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| measuring the nutrients in food relative to the energy it provides. The more nutrients and fewer calories the higher the nutrient density. |
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| A comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests. |
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Relating to measurement of the physical characteristics of the body such as heigh and weight.
Normal BMI is 18.5 - 24.9
Overweight BMI is 25 - 29.9
Obesity is 30+
Limitations: Overestimates body fat in persons who are muscular; underestimates body fat in persons who have lost muscle mass (elderly); not helpful in predicting morbidity |
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| Things you start to understand by doing blood work and lab testing. Usually this method can be used to detect malnutrition problems before they become very severe - at the subclinical or covert state. Advantage- tests for specific nutrient. Disadvantages- can be expensive and inaccurate. Electrolytes = sodium, potassium, chloride, bicarbonate, calcium, phosphorus, and magnesium. Glucose, glycosylated hemoglobin. Cholesterol, trigylcerides. Proteins - albumin, prealbumin. Iron studies. |
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A physical examination: hair, skin, eyes, posture, tongue, fingernails, etc. History of wellness/pain, stress/trauma, medications
Advantages: questions about symptoms can make classic patterns easy to diagnose. Disadvantages: can indicate a problem but requires other techniques to confirm; usually not apparent until clinically severe. Past medical/surgical illness. Previous, acute, or chronic illnesses. Family history. Personal activity level, exercise regimen, coping mechanisms, social support. Clinical diagnosis helps assess things like Rickets (vitamin D deficiency causing bow leggedness) and Angular Cheilitis (Vitamin B deficiency). |
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| Diet history, recent diet (24 hour recall/usual intake/food record/ food frequency compared to dietary guidelines). Advantages: can help identify which nutrient is lacking. Disadvantages: may not be accurate or affect overall diet. Changes in eating habits or patterns. Food preferences. Weight loss or gain. Food allergies. Anorexia, nausea/vomiting, depression, pain. Fad diets/restrictions. Supplement use. Special dietary considerations: ethnic, cultural, and religious influences. |
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| Socioeconomic status, ability to store and refrigerate food, to purchase adequate nutrition, etc. |
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| Assessment of mental and physical ability (can you walk, run, sit, stand, buy, cook, clean, etc?) |
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Any condition caused by excess of deficient food energy or nutrient intake or by an imbalance (undernutrition/overnutrition). Symptoms include: diarrhea, skin rashes, fatigue.
Overnutrition: causes heart disease and diabetes |
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Definition
| A nutrient deficiency caused by inadequate dietary intake of a nutrient. Diet histories provide insight into primary deficiencies. |
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| A nutrient deficiency caused by something other than an inadequate intake such as a disease, condition, or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient. Health histories provide insight about secondary deficiencies. |
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Dietary Reference Intake
A set of nutrient intake values for healthy people in the United States and Canada. Standards that define the amounts of energy, nutrients, and other dietary components, and physical activity that best supports health. These values are used for planning and assessing diets and include: EAR, RDA, AI, and UL. Not for unhealthy people. NOT minimum requirements, NOT optimal for all people. Recommendations should be met by consuming a varied diet. Recommendations apply to average daily intakes. |
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| Estimated Energy Requirement |
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Definition
| Average dietary intake to maintain energy balance for individual of healthy body weight, dependent on age, sex, and other factors. Requirement: the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy |
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Estimated Average Requirement
The average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half of the health people of a given age or gender group (50% of pop. cool with this) |
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Recommended Dietary Allowances
Average daily amount of nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals (98% of people should be able to rock this) |
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Adequate Intake
The average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined. |
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Tolerable Upper Intake Level
The maximum daily amount of nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects (point where nutrient is likely to be toxic). |
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| Dietary Guidelines for Americans 2010 |
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Definition
Key recommendations for the general population to promote health and reduce chronic diseases. 9 areas of recommendation covering diet and physical activity.
Enjoy food but eat less
Avoid oversized portions
Control total calorie intake to manage body weight
Increase physical activity and reduce time spent in sedentary behaviors
Make half of your plate fruits and vegetables
Eat a variety of vegetables, especially dark-green and red and orange vegetables and beans and peas
Use oils to replace solid fats where possible
Increase intake of fat free or low fat milk and milk products
Keep trans-fatty acid consumption as low as possible limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats |
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| Nutrition Labeling and Education Act (1990) |
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Definition
| Required nutrition labeling for most foods (except meat and poultry) and authorized the use of nutrient content claims and appropriate FDA-approved health claims. Developed by the FDA to help consumers determine the level of various nutrients in a standard serving of food in relation to their approximate requirement for it. Show ingredients list (descending order of predominance by weight), serving sizes, nutrition facts (quantities and daily values). Required: Total food energy, food energy from fat. Total fat, saturated fat, trans fat, cholesterol. Sodium. Total carbohydrate, dietary fiber, sugars. Proteins. Vitamins A & C, iron, calcium. |
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