ch1nutrition

• Personal preference
• habit
• ethnic heritage or tradition
• social interactions
• availability, convenience and economy
• positive and negative association
• emotions
• values
• body weight and image
• nutrition and health benefits

• Carbohydrates
• lipids (fats)
• proteins
• vitamins
• minerals
• water

60%

every 7 years

3 to 5 days

60%

• The nutrients that foods must supply.
• indispensable nutrients
• 40 nutrients are currently known to be essential for human beings.

• minerals and water.
• do not contain carbon.

• carbohydrates
• lipids
• proteins
• vitamins

• Carbohydrate
• fat
• protein

The energy released from carbohydrate, fat and protein.

carbohydrat, fat and protein

vitamins and minerals

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating, agents to support growth, maintenance, and repair of the body's tissues. nutrients may also reduce the risks of some diseases.

the capacity to do work. the energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical or heat energy.

foods help with weigh gain

help with weight loss

• 4 calories from carbohydrate
• 4 calories from protein
• 9 calories from fat
• 7 calories from alcohol

• contributes energy
• Is not a nutrient.
• Does not sustain life

The processes by which nutrients are broken down to yield energy or used to make body structures.

• organic
• do not provide energy
• They facilitate the release of energy from carbohydrate, fat and protein and participate in numerous other activities
• 13 Vitamins
• vulnerable to destruction by heat, light and chemical agents.

• Vitamin c
• 8 B vitamins:
• thiamin
• riboflavin
• niacin
• vitamins B6 and B12
• folate
• biotin
• pantothenic acid

• Vitamins A
• D
• E
• K

• do not yield energy
• 16 minerals are essential in human nutrition.
• inorganic
• indestructible

• essential nutrient
• naturally carries many minerals

30 ml (cc)

experiment in which neither the subjects not the researchers know which subjects are members of the ewperimental group and which are serving as control subjects, until after the experiment is over.

in inert, harmless medication given to provide comfort and hope; a sham treatment used in controlled research studies.

involve human beings who follow a specified regimen

• both variables change in the same direction.
• The more vitamin c, the more colds.

• the two variables change in opposite directions.
• the more vitamin c, the fewer colds

• The result of thousands of research studies, nutrition experts have produced a set of standards that define the amounts of energy, nutrients, other dietary components, and physical activity that best support health.
• Estimated Average Requirements (EAR)
• Recommended Dietary Allowances (RDA)
• Adequate Intakes (AI)
• Tolerable Upper Intake Levels(UL)

• requirement for a nutrient-how much is needed in the diet.
• Committee clusters its recommendations for people into groups based on age and gender.

• Once a nutrient requirement is established, the committee must decide what intake to recommend for everybody.
• Recommendations are set high.

less than the requirement.

reflects the average amount of a nutrient that a group of healthy people consume.

the maximum daily amount of a nutrient that apperars safe for most healthy people and peyond which there is an increased risk of adverse health effects.

The average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height and level of physical activity.

• ranges of intakes for the energy nutrients that provide adequtate energy and nutrients and reduce the risk of chronic diseases.
• 45 to 65 percent cal. from carbs.
• 20 to 35 percent cal. from fat
• 10 to 35 percent cal from proteins

• Men: 19-30 5ft 10in 154lbs
• women 19-30 5ft 4in 126lbs

recommendations are considered sufficient to maintain health in nearly all healthy people worldwide.

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients.

deficient energy or nutrients

excess energy or nutrients

a comprehensive analysis of a person's nutrition status that uses health, socioeconomic, drug, and diet histories; anthropometric measurements; physical examinations; and laboratory tests

person's history with respect to health status, socioeconomic status, drug use and diet.

Height and weight

visual inspection of hair, skin, posture, tongue, and fingernails.

samples of blood or urine, analyze them in the laboratory.

identifies the nation's health priorities and guides policies that promote health and prevent disease.

• Heart disese 26.5
• cancers 22.8
• strokes 5.9
• chronic lung disease 5.3
• accidents 4.7
• diabetes mellitus 3.1

diseases characterized by a slow progression and long duration. examples include heart disease, cancer and diabetes.

a condition or behavior associated with an elevated frequency of a disease but not proved to be causal. leading risk factors for chronic diseases include obesity, cigarette smoking, high blood pressure, high blood cholesterol, physical inactivity, and a diet high in saturated fats and low in vegetables, fruits and whole grains.

• tabacco 18
• poor diet/inactivity 15
• alcohol 4
• microbial agents 3
• toxic agents 2
• motor vehicles 2
• firearms 1
• sexual behavior 1
• illicit drugs 1

• new, quick onset
• appendix

earn an undergraduate degree reqiring about 60 credit hours in nurtition, food science and other related subjects. complete a year's clinical internship or the equivalent, pass a national examination administered by the ADA