ESS 3 Study Guide - Midterm Guide: World Health Organization, Dietary Reference Intake, Serving Size
Document Summary
Nutrition: the study of dietary intake and behavior as well as the nutrients and constituents in food including their use in the body and the influence on human health. Nutrients: chemical substances that provide nourishment necessary for growth and the maintenance of proper body functioning. Carbohydrates: main source of energy yielding macronutrients for the body. Fats: source of energy yielding macronutrients for the body. Protein: source of energy yielding macronutrient for the body. Healthful diet: adequate amounts of each macronutrient, variety of sources of each macronutrient, balance of each macronutrient. Resources include dris (ear, rda, ai, ul, amdr, eer), myplate, and world health. Rda: recommended dietary allowance, used to measure adequate intake for an individual"s needs and is far more specific to each person so it can help more of the population. Ul: tolerable upper intake levels, used to assess the likelihood of too much nutrient intake.
