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NUTRITION
INTRODUCTION
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Ronald Isaiah
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Cards (48)
Nutritional science
encompasses a wide variety of scientific disciplines
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Three main categories of
nutritional
science are:
clinical
,
community
, and
molecular
nutrition
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Molecular Nutrition includes:
Nutritional
biochemistry
Nutritional
metabolomics
Nutritional
genomics
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Clinical Nutrition includes:
Nutrition
and
health
Nutrition
and
disease
Diet therapy
View source
Community Nutrition
includes:
Food choices
Food
&
nutrition policy
Nutritional epidemiology
Nutritional education
&
intervention
Food security
View source
Sports Nutrition includes:
Nutrition
and
performance
Nutrition
and
recovery
Diet
View source
Nutrients
are
substances
in foods used by the body for
energy
,
maintenance
of
body structure
, or
regulation
of
chemical processes
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Foods with
high levels
of
nutrients
are more
nutritious
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Not all compounds in foods are
nutrients
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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
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All
nutrient
classes are involved in
energy production
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Energy
is the
capacity
of a
physical system
to do
work
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Carbohydrates
,
proteins
, and
lipids
contain
chemical energy
that can be transferred into
ATP
to
power processes
in the body
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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
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Nutrition
is the science of how
living organisms
obtain and use
food
to support all processes required for their
existence
and prevent
disease
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Nutritionist
is trained in the field of
nutrition
and deals with
healthy
individuals
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Dietetics
is the study of
nutrition
as it relates to
disease
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Dietitian
is trained in the field of
dietetics
and deals with
patients
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Sports Nutritionist
applies
principles
from
biochemical
and
physiological knowledge
to promote
optimal human performance
,
recovery
, and
body composition
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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
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Institutions in
Malaysia
granting qualifications in
Nutrition
and
Dietetics
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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
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Nutritional science
encompasses a wide variety of scientific disciplines
View source
Three main categories of
nutritional
science are:
clinical
,
community
, and
molecular
nutrition
View source
Nutritional science
reflects a broad spectrum of academic and social disciplines related to nutrition
View source
Molecular Nutrition includes:
Nutritional
biochemistry
Nutritional
metabolomics
Nutritional
genomics
View source
Clinical Nutrition covers:
Nutrition
and
health
Nutrition
and
disease
Diet therapy
View source
Community Nutrition involves:
Food
choices
Food & nutrition
policy
Nutritional
epidemiology
Nutritional
education
& intervention
Food
security
View source
Sports Nutrition focuses on:
Nutrition
and
performance
Nutrition
and
recovery
Diet
View source
Nutrients
are
substances
in foods used by the body for
energy
,
maintenance
of
body structure
, or
regulation
of
chemical processes
View source
Foods with
high levels
of
nutrients
are more
nutritious
View source
Not all compounds in foods are
nutrients
View source
Macronutrients are nutrients needed in relatively large quantities, including:
Carbohydrates
Proteins
Lipids
(fats)
View source
Micronutrients
are nutrients needed in relatively small quantities, such as:
Vitamins
Minerals
View source
All
nutrient
classes are involved in
energy production
View source
Carbohydrates
,
proteins
, and
lipids
contain
chemical energy
View source
Energy
from nutrients can be transferred into
adenosine triphosphate
(
ATP
) to
power processes
in the body
View source
Calories
measure the amount of
energy
in foods
View source
1 calorie
is a very small amount of energy, so energy content is typically expressed in
kilocalories
(
kcal
)
View source
1 Calorie is equivalent to
1000
calories or
1 kilocalorie
View source
See all 48 cards
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