Nutritional Status Characteristics Quiz

Study Notes

Good nutritional status includes alertness, good nature, well-developed body, normal weight, firm muscles, healthy skin, and clear eyes.
Indicators of general good health: stamina for work, regular meal times, consistent sleep, normal elimination, and disease resistance.
Poor nutritional status manifests as irritability, poorly developed body, abnormal body weight, flabby muscles, pale skin, and poor appetite.
Poor nutritional quality can stem from bad food choices and irregular schedules.

Defined as an undesirable nutritional state leading to health issues due to imbalances in nutrient intake.
Includes undernutrition (insufficient essential nutrients) and overnutrition (excessive nutrient intake).
Underlying causes of malnutrition can be primary (lack of nutrients) or secondary (metabolic errors, nutrient interactions).

Diet encompasses all foods and drinks consumed daily, including therapeutic diets modified for health needs.
Nutritional care involves planning and preparing meals using nutritional knowledge, tailored to individual needs.

Physiological functions: provide energy for bodily processes, support growth and maintenance of tissues, regulate internal body activities (e.g., temperature, muscle contraction), and enhance disease resistance.
Psychological functions: food meets emotional needs such as security, love, and attention.

Foods contain various nutrients classified by chemical composition, including carbohydrates, proteins, fats, vitamins, minerals, and water.
Carbohydrates provide immediate energy and are stored as glycogen or fat.
Fats serve as concentrated energy sources, carriers of fat-soluble vitamins, and provide essential fatty acids.
Proteins are crucial for building and repairing tissues, and synthesizing regulatory substances like hormones and enzymes.

Rice/Wheat: Offer energy and some vitamins; protein content varies.
Fruits and vegetables: Provide essential vitamins (e.g., Vitamin C), fiber, and hydration.
Milk, eggs, and meat: Rich in proteins and essential nutrients.

Developed to assist individuals, especially diabetics, in selecting appropriate foods based on caloric value.
Indian organizations created specific food exchange lists based on regional food availability and meal patterns.
Food exchanges represent similar calorie and macronutrient values to aid in diet planning.

Refers to the nutrient content relative to the calorie content of foods.
Important for dietary selections, especially in special populations (children, pregnant women, and patients).
Example comparison shows dal has higher protein density than milk or bread in isocaloric portions.

Nutrition: The process by which organisms utilize food to support life.
Nutritional Care: Strategies employed to improve health through diet.
Optimum Nutrition: Achieving balanced intake of nutrients to support overall health.
Undernutrition: Inadequate intake of nutrients leading to health issues.

“Health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.” – WHO

Discuss nutrition, nutrients, nutritional care, optimum nutrition, and undernutrition in detail.
Analyze the relationship between food and health.
Explain the physiological functions and psychological needs satisfied by food with examples.