Nutrition in Health and Illness Course Quiz

Study Notes

Course Aim: Provides foundational knowledge about food sources, essential nutrients for health, roles of nutrients in disease prevention, immune system support, and nutrient needs across the lifespan. Also covers water balance, dietary fiber, and basic nutrition skills.

Terminology in nutrition: 2 hours, 1 lecture
Balanced diets and composition: 2 hours, 1 lecture
Carbohydrates, sources and functions: 2 hours, 1 lecture
Proteins, sources and functions: 2 hours, 1 lecture
Fats and oils, sources and functions: 2 hours, 1 lecture
Minerals: 2 hours, 1 lecture
Fat-soluble vitamins + first exam: 2 hours, 1 lecture
Major Minerals: 2 hours, 1 lecture
Trace Minerals: 2 hours, 1 lecture
Introduction to water function: 2 hours, 1 lecture
Water functions and distribution: 2 hours, 1 lecture
Nutritional Assessment: 2 hours, 1 lecture
Diets of some diseases (Underweight, obesity, diabetes)+ second exam: 4 hours, 2 lectures
Energy balance: 4 hours, 2 lectures
Nutrient requirements across lifespan: (includes childhood)
Weight management: 2 hours, 1 lecture

Food: Plants and animals eaten
Nutrition: How food affects health, essential for survival
Macronutrients: Protein, carbohydrates, and fats. Provide calories and play specific roles in health
Micronutrients: Vitamins and minerals. No calories, but essential for optimal body function
Phytochemicals: Plant compounds, influencing smell, taste, and color. Contribute to overall health.

Examines food digestion , absorption, and use by body cells.
Understands energy needs, impact of diet on weight, and risk of chronic diseases (e.g., heart disease, type 2 diabetes).
Looks at behavioral, social, and environmental factors affecting food choices and habits.

Food: Products from plants/animals, builds/repairs tissues, provides energy, and protects from disease.
Food Science: Study of food production, processing, preparation, evaluation, and utilization.

Nutrition: Process where living organisms assimilate food for growth and tissue replacement.
Nutrients: Chemical substances from foods for energy, growth, maintenance, repair, and are involved in lowering some disease risk.

Nutrition Science: Study of nutrients in food and their management in the body.
Nutritional requirements: The exact amounts of nutrients essential for human health.
Nutritional status: An individual's health condition related to nutrient digestion and absorption.
Nutritional care: Application of nutrition science to nourish the body effectively.

Diet: Sum of food consumed by a person
Adequate diet: Provides needed nutrients in the right amounts.
Dietetics: Health profession using nutrition science to improve health, prevent disease and treat disease.
Junk food: Foods harmful to the body.

Calorie: Unit of heat energy released from carbohydrates, proteins, and fats.
Small calorie: Amount to raise the temperature of 1 gram of water by 1 degree Celsius.
Large calorie (Calorie, kcal): Amount to raise the temperature of 1 kg of water by 1 degree Celsius, used in nutritional settings.
Empty-calorie foods: Supply energy from sugars and fats, but lack vitamins, minerals, and protein (e.g., potato chips, candies).

Metabolism: All cellular chemical reactions essential for body function.
Metabolic rate: The rate of heat produced during chemical reactions.
Basal Metabolic Rate (BMR): Rate of food metabolism needed to maintain energy requirements when awake and at rest.
Factors affecting energy needs: age, body size, activity, environmental temperature, growth, gender and emotional state.

Age and Growth: Rapid growth phases (e.g., childhood, adolescence, pregnancy) require more energy than other periods.
Gender: Men generally have higher BMRs due to higher muscle mass.
Climate: Colder climates necessitate an increased metabolic rate to generate more body heat.
Sleep: Metabolic rate slows during sleep to conserve energy.
Activity: Increased physical activity demands more energy.