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Nutrition is the study of food, their nutrients and other chemical ______, and the effects that foods have on health.
Nutrition is the study of food, their nutrients and other chemical ______, and the effects that foods have on health.
constituents
A nutrient is a chemical component needed by the body for one or more of three general functions: Provide energy, build and repair ______, and regulate life processes.
A nutrient is a chemical component needed by the body for one or more of three general functions: Provide energy, build and repair ______, and regulate life processes.
tissues
Effective nutrition education can lead to a state of nutritional ______ and well-being.
Effective nutrition education can lead to a state of nutritional ______ and well-being.
well-being
Food is any substance, organic or inorganic, that when ______ nourishes the body.
Food is any substance, organic or inorganic, that when ______ nourishes the body.
Enzymes are organic catalysts that are protein in nature and are produced by living ______.
Enzymes are organic catalysts that are protein in nature and are produced by living ______.
Nutrients that provide energy are referred to as ______ food.
Nutrients that provide energy are referred to as ______ food.
Nutrients that build and maintain tissues, organs and other structures such as bones and teeth are known as ______ food.
Nutrients that build and maintain tissues, organs and other structures such as bones and teeth are known as ______ food.
To balance different bodily functions and attain ______, certain nutrients are necessary for regulation.
To balance different bodily functions and attain ______, certain nutrients are necessary for regulation.
The enzyme system is composed of an apoenzyme and a __________.
The enzyme system is composed of an apoenzyme and a __________.
Enzymes are recognized by the suffix __________.
Enzymes are recognized by the suffix __________.
Nutritional status is the condition of the body resulting from the utilization of essential __________.
Nutritional status is the condition of the body resulting from the utilization of essential __________.
A person may be classified as having good, fair, or poor __________.
A person may be classified as having good, fair, or poor __________.
Malnutrition refers to deficiencies, excesses, or imbalances in a person's intake of energy and/or __________.
Malnutrition refers to deficiencies, excesses, or imbalances in a person's intake of energy and/or __________.
Sub-forms of undernutrition include wasting, stunting, and __________.
Sub-forms of undernutrition include wasting, stunting, and __________.
Overnutrition can lead to conditions such as __________ and obesity.
Overnutrition can lead to conditions such as __________ and obesity.
Deficiencies in __________ and minerals are common forms of undernutrition.
Deficiencies in __________ and minerals are common forms of undernutrition.
Obesity is defined as a BMI of 30 or more, while overweight is defined as a BMI of ______ or more.
Obesity is defined as a BMI of 30 or more, while overweight is defined as a BMI of ______ or more.
Diet-related noncommunicable diseases (NCDs) include cardiovascular diseases, certain cancers, and ______.
Diet-related noncommunicable diseases (NCDs) include cardiovascular diseases, certain cancers, and ______.
Micronutrient deficiencies, such as iodine, vitamin A, and ______, pose a major threat to health.
Micronutrient deficiencies, such as iodine, vitamin A, and ______, pose a major threat to health.
Micronutrients are essential for the body to produce enzymes, hormones, and other substances necessary for ______ and development.
Micronutrients are essential for the body to produce enzymes, hormones, and other substances necessary for ______ and development.
An imbalance in nutrition can lead to a pathological state resulting from disproportion among essential ______.
An imbalance in nutrition can lead to a pathological state resulting from disproportion among essential ______.
Dietary standards are compilations of nutrient requirements or ______ in specific quantities.
Dietary standards are compilations of nutrient requirements or ______ in specific quantities.
The minimum amounts needed for essential nutrients are known as dietary ______.
The minimum amounts needed for essential nutrients are known as dietary ______.
People are increasingly consuming foods that are more energy-dense, high in ______ and fats.
People are increasingly consuming foods that are more energy-dense, high in ______ and fats.
Recommended Energy Intake (REI) is a nutrient-based dietary standard recognized in the nutrition and health community as a source of information on recommended intakes of energy and nutrients for the maintenance of good _____
Recommended Energy Intake (REI) is a nutrient-based dietary standard recognized in the nutrition and health community as a source of information on recommended intakes of energy and nutrients for the maintenance of good _____
Food quality is the extent to which all established requirements relating to the characteristics of a food are _____
Food quality is the extent to which all established requirements relating to the characteristics of a food are _____
Sensory attributes, shelf-life stability, and wholesomeness are all components of _____
Sensory attributes, shelf-life stability, and wholesomeness are all components of _____
When considering food choices, the physical environment refers to the _____ where people eat or procure food
When considering food choices, the physical environment refers to the _____ where people eat or procure food
_____ factors can also impact food choices, such as the macro-level environment operating within society.
_____ factors can also impact food choices, such as the macro-level environment operating within society.
The declared gross or net quantity of food items relates to the _____ of a food product.
The declared gross or net quantity of food items relates to the _____ of a food product.
Packaging and _____ are important considerations in determining food quality.
Packaging and _____ are important considerations in determining food quality.
Wholesomeness in food quality ensures that food is _____ for human consumption.
Wholesomeness in food quality ensures that food is _____ for human consumption.
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Study Notes
Introduction to Nutrition
- Nutrition encompasses the study of food, nutrients, and their effects on health throughout life.
- It promotes nutritional well-being through effective education and practices.
Definition of Terms
- Nutrition: Examines food, nutrients, and biochemical effects on health.
- Food: Any organic substance that nourishes the body by building tissues, supplying energy, and regulating processes.
- Nutrients: Essential chemical components needed for energy, tissue repair, and regulation of body functions.
Nutritional Functions of Nutrients
- Energy: Nutrients provide energy for biochemical reactions.
- Tissue Maintenance: Nutrients build and repair tissues, organs, and structures.
- Regulation: Nutrients maintain homeostasis by regulating bodily functions.
Types of Nutrients
- Nutrients can be categorized by function:
- Energy Providers ("Go Food")
- Body Builders ("Grow Food")
- Regulators ("Glow Food")
Nutritional Status (Nutriture)
- Indicates a person's ability to utilize essential nutrients.
- Can be classified as good, fair, or poor, impacting overall health.
- Good Nutrition: Adequate essential nutrient supply and utilization.
- Malnutrition: Results from deficiencies or excesses in nutrient intake.
Forms of Malnutrition
- Undernutrition: Includes wasting, stunting, underweight, and vitamin/mineral deficiencies.
- Overnutrition: Results in overweight and obesity from excess energy intake.
- BMI classifies weight: Overweight (BMI ≥25), Obesity (BMI ≥30).
Nutritional Deficiencies
- Micronutrient deficiencies (e.g., iodine, vitamin A, iron) pose major health risks, especially in low-income populations.
- Imbalance in nutrients can lead to pathological states impacting health.
Dietary Standards
- Set minimum nutrient requirements for good health based on age, sex, and activity level.
- Recommended Energy Intake (REI)/Nutrient Intake (RNI) aids in achieving proper health levels.
Food Quality
- Refers to the degree of excellence or fitness for consumption based on criteria like identity, sensory attributes, shelf-life, and packaging.
- Food quality ensures that consumer expectations and standards are met.
Factors Affecting Food Choices
- Environmental Factors: Macro-level influences, physical dining settings, and social contexts.
- Individual Factors: Personal preferences and socio-economic status that guide food selection.
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