ESS 3 Study Guide - Spring 2018, Comprehensive Midterm Notes - Liver, Protein, Obesity
ESS 3
MIDTERM EXAM
STUDY GUIDE
Fall 2018
Science of nutrition
Nutrition: the study of dietary intake and behavior
➔Nutrients and constituents in food including their use in the body and influence on
human health
Nutrients: chemical substances that provide nourishment necessary for growth and the
maintenance of proper body functioning
➔Essential nutrients: Nutrients that the body cannot produce or produce in sufficient
amounts to meet the body’s needs
◆must be supplied through the diet
➔Nonessential nutrients: nutrients that are present in food but not required in our diet
◆Nutrients that can be manufactured by the body but can still have vital roles
◆Examples: cholesterol, certain amino acids
➔The quantity and variety of nutrients in foods can promote health or increase risk of
disease
Six classes of nutrients necessary for the body to function
➔Carbohydrates
➔Proteins
➔Fats (lipids)
➔Vitamins
➔Minerals
➔Water
Macronutrients
Macronutrients yield energy
➔Carbohydrates, fat (lipids), protein
➔Fiber comes from carbohydrates
◆Helps with weight maintenance, cholesterol levels, gastrointestinal system
➔Fats (lipids) required for synthesis of hormones
➔Proteins are important for structural and fluid balance in the body
Breakdown of nutrients provide energy
➔Energy is the capacity to do work
◆All bodily processes require energy
➔Energy in food is measured as kilocalories
◆Kilocalorie (kcal) = 1000 calories
◆Calorie = kcal = 1000 calories
◆Kcals are listed as “calories” on food labels
Energy-yielding nutrients
➔Macronutrients : source of kcalories
◆Carbohydrates = 4 kcal/g
◆Protein = 4 kcal/g
◆Fat = 9 kcal/g
● Higher energy density
➔Alcohol = -7 kcal/g
➔Lower energy density foods contribute to weight loss
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➔Fat is the most energy dense macronutrient
Micronutrients
Micronutrients do not yield energy
➔Vitamins, minerals
➔Human body needs small amount
Water and minerals do not yield energy
➔Water is needed in large amounts
◆Controls body temperature and is involved in many chemical reactions
From foods to nutrients in our body
Process of digestion: breaks down and extracts macronutrients, micronutrients, and
phytochemicals from food
Malnutrition
➔Inadequate, excessive, or unbalanced nutrient intake can result in malnutrition
➔Undernutrition: nutrient deficiency
➔Overnutrition: obesity
Dietary Reference Intake (DRI)
➔Recommended daily levels of intake that meet nutrient needs of healthy people
◆Promotes health and reduces disease
➔Four values of nutrient intakes
◆EAR: estimated average requirements
◆RDA: recommended dietary allowances
● Adequate intake of nutrients in individuals
◆AI: adequate intake
● Assesses nutrient adequacy when no RDA is fat
◆UL: tolerable upper intake levels
● Used to assess likelihood of nutrient excess
Acceptable macronutrient distribution range (AMDR)
➔Carbohydrates : 45% - 65% total calories
◆225 - 325 grams for 2000 calorie diet
➔Protein : 10% - 35% total calories
◆50-175 grams for 2000 calorie diet
➔Fat: 20% - 35% total calories
◆44 - 78 grams for 2000 calorie diet
Established energy requirement (EER)
➔Average dietary intake to maintain energy balance
◆Healthy body weight and physical activity
➔No upper level
Credible nutrition information
Identifying nutrition experts
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Nutrients and constituents in food including their use in the body and influence on human health. Nutrients: chemical substances that provide nourishment necessary for growth and the maintenance of proper body functioning. Essential nutrients: nutrients that the body cannot produce or produce in sufficient amounts to meet the body"s needs. Nonessential nutrients: nutrients that are present in food but not required in our diet. Nutrients that can be manufactured by the body but can still have vital roles. The quantity and variety of nutrients in foods can promote health or increase risk of disease. Six classes of nutrients necessary for the body to function. Helps with weight maintenance, cholesterol levels, gastrointestinal system. Fats (lipids) required for synthesis of hormones. Proteins are important for structural and fluid balance in the body. Energy is the capacity to do work. Energy in food is measured as kilocalories. Kcals are listed as calories on food labels. Lower energy density foods contribute to weight loss.
