Introduction to Human Nutrition Lecture 1 Quiz

Nutrition and Related Definitions

• Nutrition: The science that deals with the processing and utilization of nutrients by living organisms
• Nutrients: Chemical substances obtained from foods used in the body to provide energy, structure materials, regulating agents to support growth, maintenance, repair of body's tissues and may also reduce the risks of some diseases
• Food: Products derived from plants or animals that can be taken into the body to yield energy and nutrients for maintenance of life, for growth and repair tissues
• Dietetics: The application of nutritional science to the development of practical programs for the prevention and treatment of disease
• Nutritional status: The condition of the body in terms of the availability of nutrients
• Diet requirement: The amount of nutrients required by the body for optimal health
• Adequate diet: A diet that provides all the necessary nutrients for optimal health
• Junk food: Foods that are high in calories but low in essential nutrients
• Empty calories: Calories that provide energy but lack essential nutrients
• Malnutrition: A state of poor nutrition that can lead to health problems
• Nutritional care: The provision of nutrition advice and treatment to individuals or groups

6 Essential Nutrients

• Carbohydrates: Main source of energy for the body
• Protein: Builds and repairs body tissues
• Fats: Provides energy and helps absorb vitamins
• Vitamins: Essential for various bodily functions
• Minerals: Required for various bodily functions
• Water: Essential for bodily functions and hydration

Nutrition Care Process

• Nutrition assessment: Evaluation of an individual's nutritional status
• Nutrition diagnosis: Identification of nutrition-related problems
• Nutrition intervention: Development of a plan to address nutrition-related problems
• Nutrition monitoring and evaluation: Ongoing assessment of an individual's nutritional status and response to intervention

Physiology of Nutrition

• Ingestion: The taking of food into the digestive tract
• Digestion: The mechanical and chemical processes that convert nutrients into a physically absorbable state
• Absorption: The process by which the end products of digestion pass through the small and large intestines into the blood or lymph systems
• Metabolism: The body's conversion of nutrients into energy
• Excretion: The process of eliminating or removing waste products from the body

Nutrition Assessment

• Anthropometric data: Height and weight measurements
• Biochemical data: Laboratory tests
• Clinical assessment: Medical history, family history, socioeconomic status, and drug use
• Dietary assessment: Evaluation of an individual's eating habits
• Physical examination: Assessment of an individual's overall health

Body Mass Index (BMI)

• A measure of body fat based on height and weight
• BMI calculation formula: weight (kg) / [height (m)]2

Nutritional Needs During the Life Cycle

• Affected by: nutritional status, height and weight, meal and snack patterns, food allergies, physical activity, cultural and family influences, and use of vitamin/mineral supplements

Nutritional Diseases

• Primary nutritional disease: A disease caused by a lack of essential nutrients
• Secondary nutritional disease: A disease caused by a complication of another disease or condition

Food Safety

• Depends on proper storage, sanitation, and cooking
• Food allergies: An immune system reaction to a food substance, usually a protein

Diet Therapy

• The treatment of a disease or disorder with a special diet
• Dietary prescriptions include: nothing by mouth (NPO), standard diets, and special diets