nutrition study guide 1

• Macronutrients are divided into:

  • Carbohydrates (4 kcal/gram)
  • Proteins (4 kcal/gram)
  • Fat & oils (9 kcal/gram)
• Micronutrients include:

  • Water
  • Vitamins
  • Minerals
• Nutrients have been studied as singular substances, but food is a complex blend of nutrients that have a synergistic effect on the body
• Primary drivers of nutrition misinformation:

  • Health claims
  • Personal beliefs
  • Social media
• Problems associated with nutrition research:

  • Bias and lack of relevant information
  • Causes confusion about dietary choices
• Dietary Reference Intakes include:

  • RDA (recommended dietary allowances)
  • EAR (estimated average requirement)
  • AI (adequate intake)
  • UIL (Upper intake level)
• AMDR (acceptable macronutrient distribution ranges):

  • Carbs: 45-65%
  • Protein: 10-35%
  • Fats and oils: 20-35%
• EER (estimated energy requirements) determine how much energy (calories) is needed to maintain health and weight
• 2020-2025 Dietary Guidelines for Americans emphasize:

  • Consuming a healthy diet
  • Customizing dietary patterns
  • Emphasizing nutrient-dense foods
  • Minimizing foods high in added sugar, sodium, and saturated fats
• My Plate is a dietary tool that helps understand portion size, healthy eating, and food patterns, differing from the My Pyramid
• Nutrient-dense foods are whole foods with high nutrient levels, no additives, harmful nutrients, or processed components
• Phytonutrients are plant nutrients acting as antioxidants to buffer free radical damage
• Processed foods have lower nutrient value, additives, chemicals, and can provide empty calories, potentially impacting health if consumed excessively
• Reading a food label involves checking health claims, nutrition facts panel, and ingredients list where the top ingredient indicates the highest amount in the food
• 1 tsp of sugar contains 4 grams
• Health claims can be problematic, confusing, true, or false
• A healthy diet consists of whole, nutrient-dense foods, appropriate portion sizes, variety, balance, moderation, and individual suitability
• A healthy eating pattern ensures sufficient essential nutrients without excess to avoid deficiencies or chronic diseases
• Carbohydrates sources include starch, fiber, and natural sugars, providing 4 kcal/g
• Carbohydrates are essential for energy, fiber intake, and glucose production, with refined and whole carbs differing in nutrient content
• Carbohydrates are made up of starch, cellulose, and sugars like monosaccharides, disaccharides, and polysaccharides
• Fiber types include soluble and insoluble, impacting gastric emptying, glucose release, and stool bulk
• Hormones like insulin and glucagon play roles in carb metabolism, moving glucose into cells or releasing it into the system
• Carbs are metabolized into glucose, stored as glycogen in muscles and liver, while fiber digestion differs as it cannot be converted into glucose
• Processed carbs contribute to health issues like empty calories, blood sugar spikes, and inflammation, leading to weight gain
• Carbs function as energy sources, protein sparing, prevent ketosis, and are used to make other compounds
• Carb recommendations include eating vegetables, whole grains, whole foods, and limiting dietary sugars
• Proteins are major components of cells, enzymes, body fluids, acid-base balance, and transport molecules, made of linked amino acids
• Proteins provide 4 kcal/g and can be complete (high biologic value) or incomplete (low biologic value)
• Complementary proteins combine complete and incomplete proteins to ensure adequate amino acid intake
• Protein synthesis involves breaking down and rebuilding proteins for body functions, impacting health through nitrogen balance
• RDA for protein is 0.8g/kg
• Patients like post-surgery, wound, pregnancy, infants, adolescents, and those with acute inflammation may need increased protein intake
• Nitrogen balance reflects the state of balance between protein breakdown and synthesis, with populations in positive, neutral, or negative balance
• Types of patients that might need increased protein and the amounts required:

  • Post-surgery, wound, pregnancy, infants, adolescents, PEM, acute inflammation need > 1.5g higher protein
  • Pressure injuries and burns require 1.5-4.0 g of protein
• Nitrogen balance reflects the state of balance between protein breakdown and synthesis
• Neutral nitrogen balance occurs when synthesis and breakdown are at the same rate, typical in healthy adults
• Negative nitrogen balance occurs when breakdown is faster than synthesis, seen in conditions like starvation, severe burns, and fever
• Functions of protein include being a major structural and functional component of every living cell, body structure and framework, enzymes, body secretions and fluids, acid-base balance, transport molecules, and fuel for the body
• Disease states associated with protein malnutrition:

  • Kwashiorkor (acute, normal calorie intake, low protein intake)
  • Marasmus (chronic, low calorie and protein intake)