Nutrition –
The act or process of nourishing or being nourished;
The sum of the processes by which an organism takes in and utilizes
food substances
Also includes the social, economic, cultural, and psychological
implications of food and eating
Nutritional SCIENCE- The scientific study of food and how it nourishes the
body and influences health though interactions between food and living
organisms
Organic- CARBON CONTAINING (C-C bonds and C-H bonds)
Nutrients- Chemical substances obtained from food and used by the body
Classes of nutrients-
1. Carbohydrate
2. Lipids
3. Proteins
4.Vitamins
5. Minerals
6. Water
Essential Nutrients:
o Water
o 2 Fatty Acids (omega-3 and omega-6)
o 9 Amino Acids
o 13 vitamins
o 16 minerals
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,Density of each macronutrient-
Carbohydrate= 4kcal/g
Protein= 4kcal/g
Fat= 9 kcal/g
Functions of the three macronutrients
Carbohydrate- energy to all cells
Lipids- fat is storage energy; cell membrane component; regulate(estrogen)
Protein- excess can be used for energy, structure of connective tissue and
muscle; regulate(leptin)
Acceptable Macronutrient Distribution Ranges (AMDRs) for each
macronutrient
Carbs- 45-65%
Fat- 20-35%
Protein- 10-35%
Definitions and uses of the Dietary Reference Intakes (DRIs):
Recommendations from the National Academy of Sciences based on
thousands of research studies.
Define and provide standards for the amounts of energy, nutrients, and
other dietary components that best support health.
4 Categories
1. EAR - Estimated Average Requirement:
Intake meeting requirements of 50% of healthy people
2. RDA – Recommended Dietary Allowance:
Intake that will prevent nutrient deficiencies for 98% of population;
2
, EAR+2 SD
Note: You will meet needs just fine if you aim for RDA
3. AI - Adequate Intake:
Goal for individuals for nutrients without an RDA due to lack of data to set
EAR (such as Fluoride, Vitamin K, Biotin, Choline)
4. UL - Tolerable Upper Limit:
Maximum level posing no risk for 98% of the population
Note: Going above UL you will se toxic effects
Understand legality issues in the field of nutrition
Regulatory agencies:
o FDA (Food and Drug Administration)
o USDA (United States Department of Agriculture)
o RDNs must obtain state licensure
o Maintain licensure with 30hrs of continuing education every 2 years
Understand the USDA Food Guidance System
Be able to explain the Dietary Guidelines for Americans and key
recommendations
Purpose: Translate the nutrient recommendations of the DRI into food
recommendations
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