NUTRITION-AND-DIET-THERAPY-REVIEWER.pdf

Property of: Alfie Velasco BSN 2 Y0-11 INTRODUCTION TO NUTRITION: Nutrition- study of food and how the body makes use of it. - Function: MAINTAIN LIFE by allowing an individual to grow and be in a state of optimum health Nutrients- chemical su...

Property of: Alfie Velasco BSN 2 Y0-11 INTRODUCTION TO NUTRITION: Nutrition- study of food and how the body makes use of it. - Function: MAINTAIN LIFE by allowing an individual to grow and be in a state of optimum health Nutrients- chemical substances found in food. Food- substances that are eaten and digested which nourishes the body. Nutritive value- the nutrients content of a specified amount of food MACRONUTRIENTS: Carbohydrates- are organic compounds composed of carbon, hydrogen and oxygen. Provides major source of energy for the body or as much as 80-100% calories Classification of Carbohydrates: 1. Monosaccharides- simple sugars; contain only 1 sugar molecules - Glucose (dextrose)- or blood sugars, physiologic sugar. Glucose fuels the work of the body;s cells. - Fructose (levulose)- sweetest of the simple sugars. Converted into glucose - Galactose- not found in free foods, it is produced from lactose by digestion and is converted into glucose in the body 2. Disaccharides- made up of two monosaccharides. - Sucrose (glucose + fructose)- table sugar; widely distributed commercially available sugar - Lactose (galactose + glucose)- milk sugar; least sweet among all the sugars - Maltose (glucose + glucose)- malt sugar; derived from hydrolysis of starch 3. Polysaccharides- made up of links of monosaccharides - Starch- most significant polysaccharide in human nutrition. Converted entirely to glucose upon digestion. - Dextrins- not found in free foods. They are formed as intermediate products in the breakdown of starch - Cellulose- indigestible in humans due to lack of enzymes to break down cellulose, found in plant parts such as leaf and stem that helps in digestion - Pectins- colloidal non-digestible polysaccharides. Usually treat diarrhea having a jelly like textures - Glycogens- animal starch; formed from glucose stores in liver and muscle tissues. Functions of Carbohydrates: - Serve as major source of energy for the body - Exerts protein-sparing action. - Necessary for metabolism of fats - Aid in normal elimination of digested mass (fibers) - Supplies significant quantities of proteins, mineral and B vitamins - Encourages growth of beneficial bacteria in the gut (Lactose) I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 - Maintenance of integrity of nerve tissues (glucose) Health Effects of Starch and Fibers 1. Weight control- fibers rich in complex carbohydrates tend to be low in fat added sugars and can promote weight loss 2. High carbohydrate diets, rich in whole grains can protect an individual against heart diseases and stroke 3. High carbohydrates can help prevent many types of cancers 4. High carbohydrates,low-fat diets help control weight 5. Dietary fibers enhances the health of the large intestine Proteins- organic compounds that contain carbon, hydrogen, oxygen and nitrogen. Building blocks of proteins are amino acids. Classification of Proteins 1. Simple proteins- yields only amino acids upon hydrolysis - Albumins- soluble in water and coagulated in heat - Globulins- insoluble in water, soluble in dilute salt solution and coagulated in heat - Gluetlins- insoluble in neutral solvents but soluble in weak acids and alkalis - Prolamins- soluble in 70-80% alcohol but insoluble in absolute alcohol, water and salt solutions - Albuminoids- insoluble in all neutral solvent and dilute acids and alkalis - Histones and protamines- basic polypeptides that are found in nuclei of the cells 2. Compound proteins, conjugated proteins or proteids- combination of simple proteins and some other non-protein substance called a prosthetic group attached to a molecule - Nucleoproteins- combination of simple proteins and nucleic acids. - Mucoproteins and glycoproteins- combination of proteins and large quantities of complex polysaccharides - Lipoproteins- proteins and triglycerides or other lipids - Phosphoproteins- phosphoric acid joined by ester linkage to protein - Chromoproteins- compound of proteins and non-proteins found in hemoglobin and cytochromes - Metalloproteins- proteins attached in metals. Ferritin is a great example 3. Derived proteins- product formed in the various stages of hydrolysis of protein molecule Amino acids- building blocks of proteins characterized by peptide linkages. - Essential amino acids- amino acids that can’t be synthesized by the body: Threonine, Leucine, Isoleucine, Valine, Lysine, Methionine, Phenylalanine, Tryptophan - Non-essential amino acids- can be manufactured by the body: Glycine, Alanine, Aspartic acid, Glutamic acid, Proline, Hydroxyproline, Cystine, Tyrosine, Serine, Arginine, Histidine I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 Complete proteins- contains all essential amino acids in sufficient quantity and ratio. Animal origin meat Incomplete proteins- proteins deficient in one or more essential amino acids. Plant origin Function of Proteins: 1. Repair worn-out body tissues 2. Use to build new tissues by supplying the necessary amino acids 3. Can be a source of energy and heat 4. Contributes to essential body secretion and fluids, enzymes and hormones 5. Help in variety of metabolic processes Protein Deficiency: Characteristics Marasmus Kwashiorkor Food Deprivation Severe Semi-starvation Onset 6mos-4 years 1-6 years Deficiency Protein and Calories Protein only Appearance Old man’s face Moon face Fats- Also known as Lipids, considered as organic nutrient containing C, H, O attached in a glycerol base. Fats constitute 34% of energy in the human body. Classification of Fats 1. Simple lipids- neutral fats; triglycerides. 2. Compound lipids- are various combinations of fats with other components. a. Phospholipids- compounds of fatty acids, phosphoric acids and nitrogenous base - Lecithins- most widely distributed phospholipids; aids for emulsification. - Cephalins- need for thromboplastin for blood-clotting process - Sphingomyelins- found in brain and nerve tissues b. Glycolipids- fatty acids combined with carbohydrates and nitrogenous base - Cerebrosides- components of nerve tissues that play vital role in fat transport. Galactose is their carbohydrate component - Gangliosides- made up of certain glucose, galactose and complex compound containing amino sugar c. Lipoproteins- combined with proteins. Contains cholesterol, neutral fat and fatty acids 3. Derived Lipids- are simple derivatives from fat digestion or other more complex products - Fatty Acids- key refined fuel forms of fat that the cell burns for energy I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 a. Saturated fats- no hydrogen added. Palmitic and Stearic acids are examples. Abundant in animal fats b. Monounsaturated fats- two carbon atoms joined by a double bond. Oleic acid is an example. Olive and peanut oils are high in oleic acid. c. Polyunsaturated fats- fatty acids which have two or more double bonds are present. Abundant in vegetable oils - Glycerol- water-soluble component of triglycerides and is inconvertible with carbohydrates - Steroids- fat-related substances that contain sterols. - Trans fats- artificial fats; it increases the LDL cholesterol or the bad cholesterol and lowers the HDL cholesterol or the good cholesterol that unclog the arteries of bad fats. Function of Fats 1. Important source of calories. Long term or continual supply of energy. 2. Maintenance of constant body temperature by providing effective insulation underneath skin 3. Fat cushions vital organs such as the kidney against physical trauma 4. Facilitate absorption of fat-soluble vitamins (A, D, E, K) 5. Fat provides satiety and delays the onset of hunger 6. Fat contributes to flavor or palatability to the diet Effects of Trans Fats in the Body: 1. Accelerated aging 2. Compromise immune system 3. Damage the lungs 4. Damage the reproductive system and their processes 5. Contributes to mental decline and chromosomal change 6. Increase the risk for arthritis and autoimmune system MICRONUTRIENTS: Vitamins- group of unrelated organic compounds essential for metabolic reactions within the cells FAT-SOLUBLE VITAMINS (A, D, E, K) WATER-SOLUBLE VITAMINS (B AND C) Not absolutely needed daily Must be supplied everyday Have precursor No precursors Stored in the body Not stored in the body Deficiency develops slow Deficiency develops fast I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 Fat Soluble Vitamins Vitamin A (Beta Carotene or Retinol)- An antioxidant and never be given for pregnant mother for the first trimester because it is teratogenic to the baby. Functions: - Helps maintain normal vision - Helps keep lining of the mouth, nose, throat and respiratory tract healthy - Helps skin and hair glossy, teeth strong - Promotes growth - Maintains the stability of the cell membrane - Assists in immune reaction. Deficiency: Night blindness, Bitot’s spot, Xerophthalmia (Severe case), Faulty dental and skeletal development Excess: Hepatomegaly, Carotenemia Sources: Animal liver, egg yolk, dairy product, green, yellow and orange fruits and vegetables. Vitamin D (Calciferol)- It is also produced endogenously when ultraviolet rays from sunlight strike the skin and trigger vitamin D synthesis. It can be warmed or kept for a long period of time without deteriorating. It is needed for calcium and phosphorus absorption, bone mineralization. Functions: - Helps build and maintain strong bones and sound teeth - Absorbs calcium and phosphorus; - Promotes normal growth and development. Deficiency: stunted growth, tetany, osteoporosis, osteomalacia, poor dental development Excess: Extreme thirst, diarrhea, nausea and vomiting, frequent urination Sources: Dairy products, eggs, yolks and fatty fish. Vitamin E (Tocopherol)- It is an antioxidant vitamin with precursor of tocopherol, stored in adipose tissue, aided by bile and fats and stable to heat and acid Functions: - Maintains nerves, muscles and a healthy reproductive system - Helps protect tissues and membranes against the damage of oxidation - Helps in the formation of red blood cells and in the utilization of Vitamin K. Deficiency: Hemolysis of RBC Sources: vegetable oils, nuts, seeds, whole grains. Vitamin K (Phylloquinone or Menadione)- It is synthesized by normal intestinal flora and maintenance of prothrombin level in blood plasma. Functions: - Helps in the normal clotting of the blood - Increases calcium absorption - Maintains strong healthy bones. Deficiency: Hemorrhagic diseases Excess: Hemolysis, Albuminuria, Kennicterus I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 Sources: Green leafy vegetables Water Soluble Vitamins: Vitamin C (Ascorbic acid)- antioxidant vitamin and easily absorbed from small intestines. Functions: - Increases the body's resistance to infection - Helps keep gums and teeth healthy - Aids in the absorption of iron and calcium in the body - Helps in the formation of red blood cells - Prevents scurvy. Deficiency: Scurvy, poor wound healing, bleeding gums, susceptibility to infection, anemia Sources: Citrus fruits, broccoli, cantaloupe, kiwi, cabbage, strawberries, tomatoes, melons Vitamin B1- AKA Thiamine Functions: - Prevents beri-beri / nutritional polyneuritis - Keeps nerves in healthy condition, muscle nerve function - Promotes good appetite and normal digestion - Promotes good growth. Deficiency: Beri Beri, Gastric atony, weakness, loss of appetite, poor reflex, retarded growth, severe constipation and indigestion - Infantile beriberi occurs in infants 2-5 months of age whose main food is milk from mother who is also suffering from beriberi. Symptoms includes aphonia, dyspnea, cyanosis. - Wet BeriBeri- edema on both lower extremities which progresses upward the body cavities. Heart is enlarged and irregular heartbeats. - Dry BeriBeri- involves peripheral nerves, usually feels pins and needles in toes, gradual loss of sensation, muscle weakness and paralysis Sources: Whole grains, pork, cereals, legumes, seeds and nuts. Vitamin B2 (Riboflavin)- coenzyme for energy metabolism, essential for protein, fat and carbohydrates metabolism and vitamin readily destroyed in cooking. Functions: - Keeps eyes and skin healthy - Aids in normal functioning of the nervous system - Promotes growth. Deficiency: Ariboflavinosis characterized by tissues changes that develop seborrheic dermatitis with burning sensation and corneal vascularization. Glossitis, photophobia,cheilosis Sources: pork, grains, cereal products, meats, fish, green leafy vegetables. Vitamin B3 (Niacin or Nicotinic acid)- co-enzyme for energy metabolism. Functions: - promotes normal digestion and keeps nerves in healthy condition I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 - Keeps skin healthy - Promotes growth. Deficiency: Anorexia, indigestion, skin changes, Pellagra Excess: hypermotility, acidity of stomach, paralysis of respiratory center Sources: whole grains, legumes, green vegetables, meats, fish, nuts and eggs. Vitamin B5- AKA Pantothenic acid Function: - Essential for carbohydrate, protein and fat metabolism - Maintenance of normal growth, healthy skin and integrity of CNS - Coenzyme for energy metabolism. Deficiency: insomnia, tingling sensation of the extremities, muscle cramps and vomiting. Sources: liver, meats, eggs, milk cheese and legumes. Vitamin B6 (Pyridoxine)- essential for many complex biochemical reactions Functions: - Helps the body use carbohydrate, fat and protein - Neurotransmitter synthesis, (avoided to patient with parkinson’s) - Supplemented in anti-TB therapy - Converts tryptophan to niacin and linoleic acid to arachidonic acid. Deficiency: loss of appetite, nausea and vomiting, nervous irritability and convulsions, dermatitis around the eyes, mouth, on the nose and behind the ears. Sources: whole grains, spinach, broccoli, legumes, vegetable oils of corn. Vitamin B9- AKA Folate or Folic acid Functions: - Aids in metabolism of genetic material (DNA, RNA) - Helps cure a form of anemia, poor growth, and birth defects - Synthesizes DNA which control cell function, heredity and tissue growth - Regenerates red blood cell and essential formation of WBC in the bone marrow. Deficiency: poor growth, fatigue, depression and confusion, macrocytic anemia, glossitis; diarrhea, malformation in the offspring especially neural tube defect, gastrointestinal disturbances. Sources: green leafy vegetables, nuts, legumes, grain products. Vitamin B12 (Cobalamin or Cyanocobalamin)- considered as folate metabolism, nerve function and problem with intrinsic factor in pernicious anemia with lifetime treatment. Functions: - maturation of red blood cells - Protects the “myelin” the fatty material - Transmit electrical impulses (messages) between nerve cells - Metabolizes carbohydrate, protein, fat, nucleic and folic acid in the body Deficiency: pernicious anemia, changes in the nervous system, retarded growth. Sources: animal in origin, fermented foods. I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 Minerals- elements in their simple inorganic forms - Macronutrient minerals (>100mg/day): Calcium, Sodium, Phosphorus, Potassium, Sulfur, Chloride, Magnesium - Micronutrient minerals (few mg/day): Iron, Iodine, Zinc, Selenium, Manganese, Copper, Molybdenum, Cobalt, Chromium Calcium (Ca)- 99% present in the bone, major component of renal calculi, with blood serum of normal value 4.5 to 5.5 mEq/liter. Functions: - build and maintain strong bones and teeth - promotes normal blood clotting, regular heartbeat, cell metabolism and other muscle contractions - prevents rickets in children and osteomalacia in adults - lowers risk to fracture. Deficiency: stunted growth, defective structure of teeth and bones called rickets in very young children, soft bones or osteomalacia in adults, decreased bone density, increased porosity (demineralization) of the bones; called osteoporosis. low peak bone mass, increased risk to fracture. Excess: hypercalcemia Sources: milk products, dark green leafy vegetable, salmon, orange juice and tofu. Magnesium (Mg)- blood serum normal value 1.5 to 3.0 mEq/liter. Functions: - helps regulate body processes including regulation of normal heart rhythm - aids in the normal functioning of the body enzymes - relaxes muscle after contraction - promotes resistance to tooth decay by holding calcium in the tooth enamel. Deficiency: irritability, emotional tension, depression, and muscular weakness. Excess: nausea and vomiting Sources: whole grain, nuts, legumes, soy beans, dark green leafy vegetables. Sodium (Na)- chief cat-ion in the extracellular fluid (ECF) with blood serum normal value of 135 to 145 mEq/ liter. Functions: - maintains proper water balance within the body - preserves the normal movement of the muscles, nerve impulse transmission. Deficiency: nausea, vertigo, mental apathy, muscular weakness and cramps Excess: edema, hypertension, and kidney disease Sources: spinach, celery, pickles, canned soup, processed cheese, condiments. Potassium (K)- chief cat-ion in the Intra-cellular Fluid (ICF) with blood serum normal value 3.5 to 5.5 mEq/ liter. Functions: I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 - helps in muscle contraction, nerve impulses, and the proper functioning of the heart and kidneys - regulates blood pressure and water balance in the cells, important in CHO and CHON metabolism. Deficiency: hypokalemia (decrease level of K), muscular weakness, increased nervous irritability, mental disorientation, and cardiac irregularities. Excess: hyperkalemia (increase level of K), and heart block. Sources: bananas, meat, milk, legumes, potato. Bananas, oranges, cantaloupe, honeydew, apricots, grapefruit (some dried fruits, such as prunes, raisins, and dates, are also high in potassium), cooked spinach, cooked broccoli, potatoes, sweet potatoes, mushrooms, peas and cucumbers. Some low-potassium foods include: berries, such as strawberries and blueberries, apples, pineapple, cranberries and cranberry juice and cauliflower. Phosphorous (P)- important in pH regulation and principal anion in the Intra-cellular cell (ICF). Functions: - helps in proper bone and tooth development - facilitates quick release of energy for muscle contraction, transports lipids and fatty acid in the blood - transports nutrient in and out of the cell - prevents rickets, demineralization of bone Deficiency: weakness of the muscles, stunted growth and defective structure of teeth and bones. Excess: impairment of the body’s use of iron and calcium Source: milk products, meat and organ meat, poultry, sea foods, legume, cheese, dried beans, sunflower and pumpkin seeds, nuts and whole grains. Sulfur (S)- occurs in almost every protein cell Functions: - making protein, regulating gene expression, building and repairing DNA - helping the body metabolize food. Sources: Protein rich food Chloride (Cl)- major anion in the Extracellular Fluid (ECF) and serve as formation of gastric juice. Functions: - helps maintain the osmotic pressure and acid-base equilibrium in the body - helps balance the ph level of the blood - maintains the strong acidity of the stomach as part of hydrochloric acid. Deficiency: Alkalosis Excess: Acidosis Sources: pickles, canned soup, processed foods, condiments and canned foods. Iron (Fe)- components of hemoglobin. Functions: I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 - helps build and maintain blood supply and give healthy red color to the blood - prevents simple anemia. Deficiency: iron deficiency anemia; easy fatigability; general weakness; poor physical performance; paleness in the face, conjunctiva, lips and fingernails, weight loss and koilonychias which is spoon shaped nail, a nail deformity in which the outer surface becomes concave. Excess: hemochromatosis and hemosiderosis. Sources: liver, red meat, organ meat, egg yolk, green and red mongo, soy beans. Copper (Cu)- trace mineral necessary for survival Functions: - plays a role in making red blood cells and maintaining nerve cells and the immune system. - helps the body form collagen and absorb iron, and plays a role in energy production. - helps the body to use iron; helps build hemoglobin in the blood; - takes part in the metabolism of ascorbic acid in the body; and helps the body use fatty acids. Deficiency: anemia, anorexia, hypotonia, edema and retarded growth (CNS abnormalities). Excess: Wilson’s disease which is a genetic disorder in which excess copper builds up in the body. Symptoms are typically related to the brain and liver. Liver-related symptoms include vomiting, weakness, fluid build-up in the abdomen, swelling of the legs, yellowish skin and itchiness. Sources: organ meat, egg yolk, oysters, nuts, cereals, whole grains. Iodine (I)- mineral component of the hormone thyroxine. Functions: - helps in normal functioning of the thyroid gland in regulating energy metabolism - helps in protein synthesis, tissue growth and reproduction - prevents goiter Deficiency: enlarged thyroid gland (Goiter), painful swallowing, cretinism (mental and physical retardation accompanied by irreversible hearing and speech problem – insufficient of iodine intake by the mother during pregnancy), myxedema is experience by adults who had problem with low iodine throughout their childhood and adolescence, and increased risk of abortion, stillbirths, miscarriage and infant deaths Excess: thyrotoxicosis, induced acne-like skin lesions, worsening of pre-existing acne. Sources: seafood, seaweeds,and iodized salt. Manganese (Mn)- mineral constituents of vitamin B1 Functions: - essential constituent for bone structure, reproduction and normal functioning of nervous system - takes part in enzymatic actions in the body. Deficiency: problem with skeletal abnormality Sources: nuts, cereals, legumes, dried fruits, green leafy and non-leafy vegetables. I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 Cobalt (Co)- mineral constituents of B12 Functions: - forms of cobalamin or vitamin B12 that helps treat a certain type of anemia - Necessary for formation of RBC - Essential for normal functioning of all cells Deficiency: pernicious anemia poor growth, poor appetite, restlessness, and progressive emaciation Excess: polycythemia Sources: liver, oysters, clams, poultry, salt water fish. Zinc (Zn)- an antioxidant mineral. Functions: - helps the body use protein and carbohydrates; vital for growth and development, synthesis of cell protein (formation of DNA & RNA) - For proper functioning of the immune system - vital for the development of male reproductive function, specifically the formation of testosterone, making of sperm - helps hasten wound healing - For taste acuity (geusia). Deficiency: growth failure, impaired wound healing, impaired sense of taste and smell, and sexual infantilism in teenagers. Excess: nausea and vomiting, abdominal cramps, diarrhea, and gastrointestinal irritation. Sources: meat, milk, legumes, nuts, poultry, fish, whole grain cereals and breads. Fluorine (Fl)- favors deposition of calcium Functions: - prevent tooth decay - strengthening the bones Deficiency: dental caries Excess: dental fluorosis, osteosclerosis, growth depression, fatal poisoning Sources: toothpaste, fluoridated water Selenium (Se)- an antioxidant mineral Functions: - integral component of certain enzymes - helps prevent certain types of protein-energy malnutrition - regulates proper immune response - aids in proper functioning of the heart muscle. Deficiency: keshan’s disease, cancer and less able immune system to fight off diseases Excess: liver damage. Sources: organ meats, cereals, dairy products. Chromium (Cr)- part in glucose metabolism Functions: I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 - helps the body use carbohydrates and fats - stimulates synthesis of fatty acids and cholesterol in the liver. Deficiency: impaired action of insulin, and low blood glucose level. Sources: corn oil, clams, cereals, vegetables and meats. **Individual can take iron + vitamin C; vitamin D + calcium; vitamin B12 + folate; vitamin D + Omega-3s and avoid taking combination of iron and calcium. WATER: 60-70% total body weight - deprivation of 10% water = illness - 20% = death Functions: - acts as solvent for all products of digestion (universal solvent) - carries nutrients to the tissues - removes waste products from the tissue - helps regulate body temperature - Helps balance the acid-base balance; - sends messages between cells so individuals can think, see, touch, hear, feel and move. I gave you all my best me's, my endless empathy and all I did was bleed as I tried to be the bravest soldier, fighting in only your army ~St. Taylor Swift from the book of Midnights (‘Til dawn) Property of: Alfie Velasco BSN 2 Y0-11 NUTRITION TOOLS, STANDARDS AND GUIDELINES Dietary Reference Intakes- a generic term for a set of nutrient reference values. This is for planning and assessing diets of an individual Patient’s Dietary Reference Intake- collective term compromising reference value for energy and nutrients levels of intake Estimated Average Requirement- is a daily nutrient intake level that meets the median or average requirement of a healthy individual in particular life stage and sex group. Corrected for incomplete utilization of dietary nutrient bioavailability - Recommended dietary allowance- derived from Estimated Average Requirement which is an estimate of the intake at which the risk of inadequacy to an individual is 50% Recommended energy / Nutrient intake- a level of intake of energy or nutrient which is considered adequate for the maintenance of health and well-being of health person in the population also known as Recommended Daily Allowance Adequate intake- daily nutrient intake level that is based on observed or experimentally-determined approximation of the average nutrient intake by a group of apparently healthy people that are assumed to sustain a defined nutritional state Tolerable Upper Intake Level or Upper Limit- highest average daily nutrient intake level likely to pose no adverse health effect to almost all individual in the general population Components of Energy Expenditure: - Basal metabolism- measure of energy needed by the body at rest for its internal chemical activities like respiration, cellular metabolism, circulation, glandular activity and maintenance of body temperature - Basal metabolic rate- rate of basal metabolism in a given person at a given time and situation Food and Fluid Intake Regulating Mechanism (Hypothalamus) Thirst- loss of body fluid more than 2% will prompt thirst Hunger- triggered by low blood glucose level (