Nutrition Calculations and Label Interpretation

10 Questions

What is the definition of nutrient density?

High nutrient content relative to calorie content

What is the recommended daily intake of carbohydrates according to the Acceptable Macronutrient Distribution Ranges (AMDR)?

45-65%

What is the purpose of the Digestive System?

To break down food and eliminate waste

What is the definition of a refined food?

A food that is processed to remove coarse parts

What is the name of the study that compares affected and unaffected groups?

Case-Control Study

What is the unit of energy used to measure the energy content of foods?

Calorie

How do you calculate the total calories from macronutrients?

Carbohydrates: 4 cal/g, Proteins: 4 cal/g, Fats: 9 cal/g

What is the percentage of calories from fat if a food has 10g of fat and total calories of 200?

40.5%

What is the purpose of the % Daily Value (%DV) on a nutrition label?

To compare the amount of a nutrient in a food to its daily value based on a 2000-calorie diet

What is the difference between macronutrients and micronutrients?

Macronutrients are needed in large amounts, while micronutrients are needed in small amounts

Study Notes

Nutrition Calculations and Nutrient Label Interpretation

To determine total fat content, multiply total fat (grams) by 9 to get total fat calories.
To find percentage of calories from fat, divide total fat calories by total calories and multiply by 100.
Carbohydrates provide 4 calories/gram, proteins provide 4 calories/gram, and fats provide 9 calories/gram.
To find total calories from macronutrients, multiply grams of each macronutrient by their respective calorie values.

Macronutrient Calculations

To find percentage of calories from a macronutrient, divide calories from that macronutrient by total calories and multiply by 100.

Serving Size and Servings per Product

Check the label for serving size and multiply by the number of servings to find total consumption.

Daily Value (%DV)

Based on a 2000-calorie diet, %DV is calculated by dividing the amount in a serving by the daily value and multiplying by 100.

Nutrients and Nutritional Guidelines

There are 6 classes of nutrients: carbohydrates, proteins, fats, vitamins, minerals, and water.
Carbohydrates, proteins, and fats are energy-yielding nutrients, while vitamins, minerals, and water are non-energy-yielding nutrients.
Nutrient density refers to high nutrient content relative to calorie content.

Dietary Principles

Adequacy: Ensure sufficient essential nutrients.
Nutrient density: Prioritize high nutrients per calorie.
Variety: Consume different foods for different nutrients.
Moderation: Avoid excessive intake.
Calorie control: Maintain energy balance.
Balance: Ensure proper proportions of nutrients.

Dietary Reference Intakes (DRI)

DRI components include RDA, AI, UL, and EAR.
AMDR (Acceptable Macronutrient Distribution Ranges) are:
- Carbohydrates: 45-65%
- Fats: 20-35%
- Proteins: 10-35%

Food Labels

Required information on labels includes serving size, calories, macronutrients, and %DV for nutrients.
Daily values are based on a 2000-calorie diet.

Key Definitions

Refined refers to processed foods with coarse parts removed.
Epidemiological study: Study of health patterns in populations.
Longitudinal study: Study over a long period.
Case-control study: Comparison between affected and unaffected groups.
Randomized clinical trial: Participants randomly assigned to groups.
Quackery: False claims based on unscientific evidence.

Digestion and Digestive Disorders

Digestive system functions include breakdown of food and absorption of nutrients.
GI tract anatomy includes mouth, esophagus, stomach, small intestine, and large intestine.
Common digestive disorders include GERD, IBS, IBD, celiac disease, gallstones, constipation, and diarrhea.
Digestive enzymes include lipases, proteases, and carbohydrases.
Fiber types include soluble (delays transit, lowers cholesterol) and insoluble (speeds transit).