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Questions and Answers
Which of the following is a characteristic of wheat protein?
Which of the following is a characteristic of wheat protein?
Why is a combination of wheat and kidney bean protein of higher biologic value?
Why is a combination of wheat and kidney bean protein of higher biologic value?
What is the purpose of gluconeogenesis in a low-carbohydrate diet?
What is the purpose of gluconeogenesis in a low-carbohydrate diet?
What is the recommended daily protein intake for a 70 kg individual?
What is the recommended daily protein intake for a 70 kg individual?
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What is the advantage of a high biologic value protein?
What is the advantage of a high biologic value protein?
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What happens to excess protein in the body?
What happens to excess protein in the body?
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What is the recommended protein intake per kg of body weight per day?
What is the recommended protein intake per kg of body weight per day?
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Why is protein intake increased during growth and recovery following an illness?
Why is protein intake increased during growth and recovery following an illness?
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What is the characteristic of vegetable proteins?
What is the characteristic of vegetable proteins?
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Study Notes
Nutrition
- Nutrition is the process by which the body uses food for energy, growth, and other functions.
- Nutritional care involves applying nutritional knowledge to feeding individuals.
- Nutritional status refers to the body's condition regarding food consumption and use.
Good Nutritional Status
- Good nutritional status is achieved by consuming a balanced diet that provides all essential nutrients.
- This intake meets the body's needs and ensures proper growth and development.
Poor Nutritional Status and Malnutrition
- Poor nutritional status results from inadequate nutrient intake, which can lead to health problems.
- Malnutrition occurs when there is a prolonged lack of one or more essential nutrients, causing physical development problems or specific clinical conditions.
Food and Nutrients
- Food is any material that, after ingestion, digestion, and absorption, is used to build and maintain body tissues, supply energy, and perform other functions.
- Nutrients are chemical substances present in food, needed by the body to perform various functions.
- Nutrients are divided into macronutrients (carbohydrates, proteins, and lipids) and micronutrients (vitamins, minerals, and essential fatty acids).
Prudent Diet and Recommended Dietary Allowance (RDA)
- A prudent diet helps reduce the risk of disease.
- RDA is the amount of a nutrient required to provide good health and prevent deficiency syndromes for most individuals.
Energy Content of Food
- Energy content of food is measured in kilocalories (kcal) and is expressed as the heat released by total combustion of food in a calorimeter.
- Fats provide 9 kcal/g, while carbohydrates and proteins provide 4 kcal/g.
Energy Requirements in Humans
- The recommended energy intake for a 70 kg adult male with light activity levels is approximately 2900 kcal.
- Energy is used in the body through three processes: basal metabolic rate, thermic effect of food, and physical activity.
Factors Affecting Energy Expenditure
- Factors affecting energy expenditure include surface area, age, sex, and body composition.
- Energy expenditure is influenced by the type and duration of exercise, and individual factors such as height, weight, and lean muscle mass.
Dietary Fiber
- Dietary fiber includes several types, each with different chemical and physical properties, and effects on body function and metabolism.
- The recommended intake of total fiber is 38 g/d for men and 25 g/d for women.
- Fiber has beneficial effects on health, including preventing ketosis and supporting proper brain function.
Carbohydrate and Blood Glucose
- The glycemic index (GI) compares the effects of different carbohydrates on blood glucose levels.
- Foods with low GI are useful in dietary management of diabetes and provide a feeling of satiety for a longer period.
- Whole grains, legumes, fruits, and vegetables have low GI's.
Good Fats and Bad Fats
- Good fats include unsaturated fats (polyunsaturated and monounsaturated) that improve blood cholesterol levels.
- Bad fats include saturated fats and trans fats that raise total blood cholesterol levels.
Protein
- Proteins are composed of linked amino acids and play a crucial role in maintaining tissue structure, function, and integrity.
- The role of dietary protein is to provide essential amino acids, and excess protein is stored as triglycerides in adipose tissue.
- The recommended daily intake of protein is 0.8 g/kg body weight, which can be increased during growth and recovery from illness.
Protein Quality and Vegetarian Diet
- Protein quality varies according to source, with animal proteins having higher biologic values than vegetable proteins.
- Vegetable proteins can be low in one or more essential amino acids, and combination of plant proteins can provide improved biologic value.
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Description
Learn about the processes of nutrition, nutritional care, and nutritional status. Understand the importance of a balanced diet and its impact on the body.
