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Questions and Answers
What is the main purpose of EER (Estimated Energy Requirement)?
Which of the following best describes AMDR (Acceptable Macronutrient Distribution Range)?
Which of the following methods can be used to assess malnutrition?
How does undernutrition differ from overnutrition?
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What distinguishes a primary deficiency from a secondary deficiency?
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Which of the following is not a risk factor for chronic diseases?
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Which of the following statements regarding fat-soluble vitamins is true?
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Which vitamin is primarily associated with vision and immune function?
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Which class of nutrients is considered inorganic and does not yield energy?
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What is the primary purpose of the Recommended Dietary Allowance (RDA)?
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Which type of food is characterized by being heavily processed with many additives?
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What nutrient class yields energy and is organic in nature?
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Which term indicates the maximum daily nutrient intake unlikely to cause harmful effects?
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Chronic diseases are primarily influenced by which factors?
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Which definition best describes whole foods?
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Which of the following is NOT a characteristic of processed foods?
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Study Notes
Nutrition and Food
- Nutrition is the process by which living organisms obtain and use food to support life, growth, and maintenance of body functions.
- Foods provide essential nutrients to sustain life, promote growth, and provide energy.
- Chronic diseases are long-term conditions that develop over time, often influenced by lifestyle factors.
- Examples of chronic diseases include heart disease, diabetes, and cancer.
- Diet refers to the kinds of food that a person, animal, or community habitually eats.
- Ethnic foods are characteristic of a particular culture or country, often linked to traditional and historical dietary practices.
- Whole foods are minimally processed, natural, and free from additives or preservatives, like fresh fruits, vegetables, whole grains, and lean meats.
- Processed foods have been altered through methods like freezing, canning, cooking, or adding preservatives or flavorings to extend shelf life or enhance taste.
- Ultra-processed foods are heavily processed foods with many added ingredients like artificial flavors, colors, sweeteners, emulsifiers, and preservatives (e.g., sugary snacks, fast food, instant noodles).
Six Major Classes of Nutrients
- The six major classes of nutrients are carbohydrates, proteins, fats, vitamins, minerals, and water.
- Carbohydrates, proteins, and fats are organic and yield energy.
- Vitamins are organic and do not yield energy.
- Minerals are inorganic and do not yield energy.
- Water is inorganic and does not yield energy.
Dietary Reference Intakes (DRI) and Related Terms
- DRI is a set of nutrient reference values used to plan and assess diets for healthy people.
- Requirement is the minimum amount of a nutrient needed to prevent deficiency and maintain health.
- EAR (Estimated Average Requirement) is the nutrient intake level estimated to meet the needs of 50% of the individuals in a specific group.
- RDA (Recommended Dietary Allowance) is the average daily intake level required to meet the nutrient needs of 97-98% of healthy individuals in a particular life stage and gender group.
- Deficiency is a condition resulting from inadequate intake or absorption of essential nutrients.
- AI (Adequate Intake) is established when RDA cannot be determined. It is assumed to ensure nutritional adequacy.
- UL (Tolerable Upper Intake Level) is the maximum daily intake unlikely to cause harmful effects.
- CDRR (Chronic Disease Risk Reduction Intakes) is the intake level at which the risk of chronic diseases may be reduced.
- EER (Estimated Energy Requirement) is the average dietary energy intake required to maintain energy balance in a person.
- AMDR (Acceptable Macronutrient Distribution Range) is the range of intake for each macronutrient (carbohydrates, proteins, fats) that provides adequate energy and reduces risk of chronic disease.
Assessment Methods for Detecting Deficiencies and Excesses
- Malnutrition is poor nutrition that results from an insufficient or excessive intake of nutrients.
- Undernutrition is a deficiency of energy or nutrients.
- Overnutrition is excess nutrient and energy intake leading to obesity or toxicities.
- Methods to detect malnutrition include health history, drug history, diet history, and anthropometric data.
- Overt malnutrition has obvious physical signs.
- Covert malnutrition has hidden signs, detectable through tests.
- Primary deficiency is caused by inadequate dietary intake of a nutrient.
- Secondary deficiency is caused by a condition that affects nutrient absorption or metabolism
Risk Factors and Chronic Diseases
- Risk factors are conditions or behaviors that increase the likelihood of developing chronic diseases (e.g., smoking, poor diet, physical inactivity).
- Chronic diseases, such as cardiovascular diseases and diabetes, are often influenced by long-term dietary and lifestyle factors.
- RD (Registered Dietitian) is a health professional who is an expert in dietetics and nutrition.
- RDN (Registered Dietitian Nutritionist) is another designation for an RD, often used interchangeably.
The Fat-Soluble Vitamins: A, D, E, K
- Fat-soluble vitamins are stored in the body's fat tissues and liver.
- They do not need to be consumed as frequently and can build up to toxic levels.
- Water-soluble vitamins are not stored in the body and excess amounts are excreted in urine, thus they need to be consumed more regularly.
- Vitamin A (Retinol):
- Main Roles: Vision, skin health, immune function.
- Deficiency Symptoms: Night blindness, dry skin, compromised immunity.
- Toxicity Symptoms: Liver damage, birth defects.
- Sources: Carrots, sweet potatoes, liver, leafy greens.
- Vitamin D (Calciferol):
- Main Roles: Bone health, calcium absorption.
- Deficiency Symptoms: Rickets (children), osteomalacia (adults).
- Toxicity Symptoms: Hypercalcemia, kidney stones.
- Sources: Sunlight exposure, fatty fish, fortified foods.
- Vitamin E (Tocopherol):
- Main Roles: Antioxidant, protects cell membranes.
- Deficiency Symptoms: Nerve damage, muscle weakness.
- Toxicity Symptoms: Increased bleeding risk.
- Sources: Vegetable oils, nuts, seeds.
- Vitamin K (Phylloquinone):
- Main Roles: Blood clotting, bone health.
- Deficiency Symptoms: Excessive bleeding.
- Toxicity Symptoms: Hemolysis (destruction of red blood cells).
- Sources: Green leafy vegetables, liver.
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Description
Explore the essential concepts of nutrition and food, including the role of nutrients in supporting life and growth. Understand the difference between whole and processed foods, as well as the impact of diet on chronic diseases. This quiz delves into the importance of diet choices and cultural influences on food consumption.
