INTRODUCTION

    Cards (48)

    • Nutritional science encompasses a wide variety of scientific disciplines
    • Three main categories of nutritional science are: clinical, community, and molecular nutrition
    • Molecular Nutrition includes:
      • Nutritional biochemistry
      • Nutritional metabolomics
      • Nutritional genomics
    • Clinical Nutrition includes:
      • Nutrition and health
      • Nutrition and disease
      • Diet therapy
    • Community Nutrition includes:
      • Food choices
      • Food & nutrition policy
      • Nutritional epidemiology
      • Nutritional education & intervention
      • Food security
    • Sports Nutrition includes:
      • Nutrition and performance
      • Nutrition and recovery
      • Diet
    • Nutrients are substances in foods used by the body for energy, maintenance of body structure, or regulation of chemical processes
    • Foods with high levels of nutrients are more nutritious
    • Not all compounds in foods are nutrients
    • Macronutrients vs. micronutrients:
      • Macronutrients are needed in relatively large quantities and include carbohydrates, proteins, and lipids (fats)
      • Micronutrients are needed in relatively small quantities and include vitamins and minerals
    • All nutrient classes are involved in energy production
    • Energy is the capacity of a physical system to do work
    • Carbohydrates, proteins, and lipids contain chemical energy that can be transferred into ATP to power processes in the body
    • Calories:
      • The amount of energy in foods is measured in calories
      • 1 calorie is a very small amount of energy, so energy content is typically expressed in kilocalories (kcal)
      • 1 Calorie is equivalent to 1000 calories or 1 kilocalorie
    • Nutrition is the science of how living organisms obtain and use food to support all processes required for their existence and prevent disease
    • Nutritionist is trained in the field of nutrition and deals with healthy individuals
    • Dietetics is the study of nutrition as it relates to disease
    • Dietitian is trained in the field of dietetics and deals with patients
    • Sports Nutritionist applies principles from biochemical and physiological knowledge to promote optimal human performance, recovery, and body composition
    • Professions related to nutrition include:
      • Audiologists
      • Dietitians
      • Entomologists
      • Physiotherapists
      • Medical physicists
      • Nutritionists
      • Clinical scientists
      • Occupational therapists
      • Speech-language therapists
      • Radiation therapists
      • Diagnostic radiographers
      • Medical laboratory technologists
      • Dental technologists
      • Environmental health officers
      • Health education officers
      • Food service officers
      • Forensic science officers
      • Medical social officers
    • Institutions in Malaysia granting qualifications in Nutrition and Dietetics
    • Malaysian Dietary Guidelines:
      • Eat a variety of foods within recommended intake
      • Maintain a healthy body weight
      • Be physically active daily
      • Eat adequate amounts of rice, other cereal products, fruits, and vegetables
      • Consume moderate amounts of fish, meat, poultry, eggs, legumes, and nuts
      • Consume adequate amounts of milk and milk products
      • Limit intake of foods high in fats and sugars
      • Choose foods with less salt and sauces
      • Drink plenty of water daily
      • Practice exclusive breastfeeding
      • Consume safe and clean foods and beverages
    • Nutritional science encompasses a wide variety of scientific disciplines
    • Three main categories of nutritional science are: clinical, community, and molecular nutrition
    • Nutritional science reflects a broad spectrum of academic and social disciplines related to nutrition
    • Molecular Nutrition includes:
      • Nutritional biochemistry
      • Nutritional metabolomics
      • Nutritional genomics
    • Clinical Nutrition covers:
      • Nutrition and health
      • Nutrition and disease
      • Diet therapy
    • Community Nutrition involves:
      • Food choices
      • Food & nutrition policy
      • Nutritional epidemiology
      • Nutritional education & intervention
      • Food security
    • Sports Nutrition focuses on:
      • Nutrition and performance
      • Nutrition and recovery
      • Diet
    • Nutrients are substances in foods used by the body for energy, maintenance of body structure, or regulation of chemical processes
    • Foods with high levels of nutrients are more nutritious
    • Not all compounds in foods are nutrients
    • Macronutrients are nutrients needed in relatively large quantities, including:
      • Carbohydrates
      • Proteins
      • Lipids (fats)
    • Micronutrients are nutrients needed in relatively small quantities, such as:
      • Vitamins
      • Minerals
    • All nutrient classes are involved in energy production
    • Carbohydrates, proteins, and lipids contain chemical energy
    • Energy from nutrients can be transferred into adenosine triphosphate (ATP) to power processes in the body
    • Calories measure the amount of energy in foods
    • 1 calorie is a very small amount of energy, so energy content is typically expressed in kilocalories (kcal)
    • 1 Calorie is equivalent to 1000 calories or 1 kilocalorie
    See similar decks