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NUTR 1010 (437)


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University of Guelph
NUTR 1010
Tad Mc Ilwraith

Chapter 1Adequate Intake AI Recommended average daily nutrient intake level based on observedexperimentally determined estimates of nutrient intake by a group of healthy people Used when RDA cannot be foundAcceptable Macronutrient Distribution Ranges AMDR Are ranges lower and upper value of intakes for energy sources that are associated risk of chronic disease while providing adequate intakes of essential nutrients Expressed as a percentage of total energy or calories Carbohydrates 1 of 3 macronutrients made of carbon hydrogen and oxygen Derived from plants and provides energy primary source of fuel to the brain found in a variety of foods such as wheat rice legumes etc Dietary Reference Intakes DRIs A set of nutritional values that apply to healthy people Created to try to prevent nutrientdeficiency diseases Essential nutrientsAre nutrients that cannot be produced by the body and must come from either food in the diet or nutrient supplements Estimated Average Requirement EARThe average daily nutrient intake level estimated to meet the requirement of half the healthy individuals at a certain agegender Estimated Energy Requirement EERThe average dietary energy intake that should maintain energy balance in healthy adults Dietary intake is determined by age sex etcfatsoluble vitaminsVitamins soluble in fat not water These are vitamins ADEKhealthA process that includes physical activity and occupational social spiritual emotional and intellectual healthinorganicSubstancenutrient that does not contain carbon Eg minerals and water LipidsNot soluble in water contain more energy per gram than carbs because they can pack tighter together Important source of energy during rest or lowintensity exercise MacronutrientsNutrient that our bodies need in large amounts for normal healthy function Eg Carbs fats and proteinsmajor minerals Minerals we need to consume 100mg per day where the total amount in our bodies is at least 5 g Things like calcium phosphorus magnesium sodium etc malnutritionRefers to both undernutrition and overnutrion MicronutrientsNutrients needed in small amounts for normal function Minerals Inorganic substances that arent broken down by digestion and absorption not destroyed by heat or light Assist in the regulation of many body processes Eg calciumnutrientsCritical to human growth and function Carbohydrates lipids proteins vitamins minerals and water are the 6 classes of nutrients in the foods we eat NutritionScience that studies food and how it nourishes our bodies and affects health OrganicA substance or nutrient that contains carbon overnutrition A diet that has an imbalance of proteins carbs and fats too much energy which causes several problems such as type 2 diabetes ProteinsOnly macronutrient that contains nitrogen and assembles to create amino acids Play major role in building new cells tissues strengthening bones Such food as meat Recommended Dietary Allowance RDAAverage daily nutrient intake level tthat meets the nutrient requirements for 978 of healthy individuals at a particular agesexTolerable Upper Intake Level ULHighest average daily intake level likely to pose no risk to your health in almost all individuals in a particular agesex trace mineralsNeed to consume less than 100mg per day and the amount in our bodies is less than 5g undernutritionDiet that lacks energy or essential nutrients Can cause diseases scurvy VitaminsOrganic compounds that assist us in regulating our bodies processes watersoluble vitaminsVitamins that are soluble in water include vitamin BC Need lots of these nutrients every day but cannot store large amounts in the body Chapter 2adequate dietA diet that provides enough energy nutrients and fiber to maintain a persons healthbalanced dietA diet that contains the combinations of foods that provide a proper balance of nutrients Calorie Is the energy content 1 calorie1kcal4184 kilojoulesDASH dietDietary approaches to stop hypertension Designed to assess how DASH affects high blood pressure ModerationEating the right amount of foods to maintain a healthy weight and to optimize the bodys metabolic processes nutrient densityThe amount of nutrients per amount of energy A nutrient dense diet includes foods rich in nutrients and limits foods that provide energy but little nutrientsNutrition Facts tableIs the table required on all products that gives the amount of energy and a minimum of 13 key nutrients per serving of food nutritious dietA diet that provides a proper combination of energy and nutrients It is moderate adequate balanced and varied Percent daily values DV Info on the nutrition facts table which shows how much this serving contributes to the overall intake of nutrients listed on the label based on 2000 calorie dietRecommended Daily Intakes RDIAmounts of vitamins and minerals used to calculate thedaily values on nutrition facts tableVarietyEating many different foods each day reference standardsAmounts of nutrients other than vitamins and minerals used to calculate thedaily values on nutrition facts tables 5to10aDay for Better Health Program Designed to make all people aware of the health benefits of consuming fruits and vegetables Chapter 3AbsorptionPhysiologic process where molecules of food are taken from the GI tract and moved to the bloodstream to be carried to different parts of the bodyappetiteA psychological desire to consume specific foods not related to hunger and can be caused by smell sight or social associations BileFluid stored by gallbladder produced by the liver Emulsifies fats in small intestinebolusA mouthful of chewed and moistened food that has been swallowedbrush borderDescribes the microvilli of the small intestines lining which increase the small intestines absorptive capacity celiac diseaseGenetic disorder that is a total intolerance for gluten wheat like products which causes an immune reaction that damages the lining of the small intestine cell Smallest unit of matter that exhibits properties of living things Eg growth etc
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