Nutrition in Health and Illness Course Quiz

Nutrition in Health and Illness Course

• 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.

List of Topics

• 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

Assessment Schedule and Weighting

• Final term exam (15th week): 60%
• First written exam (6th week): 15%
• Second written exam (12th week): 15%
• Semester work/assignment: 10%

Introduction

• 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.

Nutrition Study

• 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.

Definitions

• 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 Definition

• 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.

Nutrient Functions

• Provide energy for bodily processes and movement.
• Regulate growth, maintenance, and repair of body tissues.
• Reduce the risks of various diseases

Nutrition Science, Requirements, Status, and Care

• 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

• 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.

Calories

• 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

• 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.

Variables Affecting Caloric Needs

• 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.