NR228 Nutrition Health & Wellness
Exam 1 Focus Points
Chapter 1: Wellness Nutrition
• Six health dimensions
o Physical: efficient body functioning
o Intellectual: use of intellectual abilities
o Emotional: ability to control emotions
o Social: interactions and relationships with others
o Spiritual: cultural beliefs about the purpose of life
o Environmental: External factors that impact living and work settings
• Health promotion: development of positive behaviors; knowledge, techniques & community
supports
o Health promotion consists of strategies used to raise the level of health of
individuals, families, groups, and communities
o Knowledge: learning new information about the benefits or risks of health-
related behaviors
o Techniques: Applying new knowledge to everyday activities; developing ways to
modify current lifestyles
o Community supports: Availability of environmental or regulatory measures to
support new health-promoting behaviors within a social context.
• Healthy People 2020: focus; goals
o Vision is for a society in which all people live long, health lives
o Goals: attain high quality, longer lives free of preventable disease, injury, and
premature death; achieve health equity, eliminate disparities, and improve the
health of all groups; create social and physical environments that promote good
health for all; promote quality of life, healthy development, and healthy
behaviors across all life stages.
• NHANES
o National Health and Nutrition Examination Survey
o Focuses on nutritional and health status of Americans
o Focuses on data from dietary intake, medical history, biochemical evaluation,
physical examinations and measurements of American pop. groups who are
carefully chosen to represent the total population
o Record of food intake for 2 days are kept (what we eat in America)
o Nutrient values compared with recommended dietary standards
• Disease prevention: primary, secondary & tertiary
o Primary: activities that advert the initial development of a disease or poor
health
o Secondary: Early detection to halt or reduce the effects of a disease or illness
o Tertiary: occurs after a disorder develops; purpose is to minimize further
complications or to assist in the restoration of health
, • Health literacy; formal, nonformal & informal education
o Formal: school setting such as a school nurse who teaches health courses
o Nonformal: through organization teaching and learning events in hospitals,
clinics, and community centers (ex: American heart association)
o Informal: education experiences that occur through daily activities such as
watching tv, reading newspapers, magazines, internet, conversing with other
people, nurse teaching a patient and family.
• Nutrients: categories, functions, sources, kcal values/gram
o Carbs: provide energy; a simple carbs (sugars-fruits milk and all sweeteners) and
complex carbs (starch and most fiber-cereals, grains, pastas, fruits and veggies)
Source: glucose
4 kcal
o Proteins: provide energy, regulating body processes, and aiding growth and
repair of body tissues; linking of amino acids in various combos form proteins;
20 AA's required to create all necessary proteins to maintain life; if intake too
much protein, body can become overworked and either stored as body fat or
excreted through kidneys in urine; animal sources- meat, fish, poultry, and dairy
such as milk and cheeses; plant sources- grains, legumes (peas and beans that
contain protein), seeds, nuts and many veggies
Source: amino acids: histidine, isoleucine, leucine, lysine,
methionine, phenylalanine, threonine, tryptophan, valine
4 kcal
o Lipids (Fats): provide energy, regulating body processes, and aiding growth and
repair of body tissues; components of all cell structures, role in production of
hormones, and providing paddings to protect body organs; fat soluble A,D,E,K;
divided into 3 categories: triglycerides (saturated, monounsaturated and
polyunsaturated), phospholipids (lecithin) and sterols (cholesterol) .
Source: linoleic aicd and linolenic acid ·
9 kcal
o Vitamins: do not provide energy, regulate body processes, and aid in growth
and repair of body tissues; indirectly assist other nutrients through complete
process of digestion, absorption, metabolism and excretion; 13 vitamins
needed; assist in release of energy from carbs, proteins and lipids; water soluble
vitamins- B vitamins (thiamin, niacin, riboflavin, folate, cobalamin [b12],
pyridoxine [b6], pantothenic acid, and biotin, vit c; fat soluble vit A (retinal), D
(cholecalciferol), E (tocopherol), K.
o Minerals: do not provide energy, regulate body processes, and aid in growth
and repair of body tissues; bones and teeth, minerals in body fluids affect
nature of fluids which in turn influences muscle function and CNS; 16 essential
minerals divided into 2 categories: major and trace.
o Water: regulate body processes, and aid in growth and repair of body tissues;
provides means of transportation for nutrients to and from cells; should
consume 9-13 cups of water a day
• Essential vs. non-essential
Exam 1 Focus Points
Chapter 1: Wellness Nutrition
• Six health dimensions
o Physical: efficient body functioning
o Intellectual: use of intellectual abilities
o Emotional: ability to control emotions
o Social: interactions and relationships with others
o Spiritual: cultural beliefs about the purpose of life
o Environmental: External factors that impact living and work settings
• Health promotion: development of positive behaviors; knowledge, techniques & community
supports
o Health promotion consists of strategies used to raise the level of health of
individuals, families, groups, and communities
o Knowledge: learning new information about the benefits or risks of health-
related behaviors
o Techniques: Applying new knowledge to everyday activities; developing ways to
modify current lifestyles
o Community supports: Availability of environmental or regulatory measures to
support new health-promoting behaviors within a social context.
• Healthy People 2020: focus; goals
o Vision is for a society in which all people live long, health lives
o Goals: attain high quality, longer lives free of preventable disease, injury, and
premature death; achieve health equity, eliminate disparities, and improve the
health of all groups; create social and physical environments that promote good
health for all; promote quality of life, healthy development, and healthy
behaviors across all life stages.
• NHANES
o National Health and Nutrition Examination Survey
o Focuses on nutritional and health status of Americans
o Focuses on data from dietary intake, medical history, biochemical evaluation,
physical examinations and measurements of American pop. groups who are
carefully chosen to represent the total population
o Record of food intake for 2 days are kept (what we eat in America)
o Nutrient values compared with recommended dietary standards
• Disease prevention: primary, secondary & tertiary
o Primary: activities that advert the initial development of a disease or poor
health
o Secondary: Early detection to halt or reduce the effects of a disease or illness
o Tertiary: occurs after a disorder develops; purpose is to minimize further
complications or to assist in the restoration of health
, • Health literacy; formal, nonformal & informal education
o Formal: school setting such as a school nurse who teaches health courses
o Nonformal: through organization teaching and learning events in hospitals,
clinics, and community centers (ex: American heart association)
o Informal: education experiences that occur through daily activities such as
watching tv, reading newspapers, magazines, internet, conversing with other
people, nurse teaching a patient and family.
• Nutrients: categories, functions, sources, kcal values/gram
o Carbs: provide energy; a simple carbs (sugars-fruits milk and all sweeteners) and
complex carbs (starch and most fiber-cereals, grains, pastas, fruits and veggies)
Source: glucose
4 kcal
o Proteins: provide energy, regulating body processes, and aiding growth and
repair of body tissues; linking of amino acids in various combos form proteins;
20 AA's required to create all necessary proteins to maintain life; if intake too
much protein, body can become overworked and either stored as body fat or
excreted through kidneys in urine; animal sources- meat, fish, poultry, and dairy
such as milk and cheeses; plant sources- grains, legumes (peas and beans that
contain protein), seeds, nuts and many veggies
Source: amino acids: histidine, isoleucine, leucine, lysine,
methionine, phenylalanine, threonine, tryptophan, valine
4 kcal
o Lipids (Fats): provide energy, regulating body processes, and aiding growth and
repair of body tissues; components of all cell structures, role in production of
hormones, and providing paddings to protect body organs; fat soluble A,D,E,K;
divided into 3 categories: triglycerides (saturated, monounsaturated and
polyunsaturated), phospholipids (lecithin) and sterols (cholesterol) .
Source: linoleic aicd and linolenic acid ·
9 kcal
o Vitamins: do not provide energy, regulate body processes, and aid in growth
and repair of body tissues; indirectly assist other nutrients through complete
process of digestion, absorption, metabolism and excretion; 13 vitamins
needed; assist in release of energy from carbs, proteins and lipids; water soluble
vitamins- B vitamins (thiamin, niacin, riboflavin, folate, cobalamin [b12],
pyridoxine [b6], pantothenic acid, and biotin, vit c; fat soluble vit A (retinal), D
(cholecalciferol), E (tocopherol), K.
o Minerals: do not provide energy, regulate body processes, and aid in growth
and repair of body tissues; bones and teeth, minerals in body fluids affect
nature of fluids which in turn influences muscle function and CNS; 16 essential
minerals divided into 2 categories: major and trace.
o Water: regulate body processes, and aid in growth and repair of body tissues;
provides means of transportation for nutrients to and from cells; should
consume 9-13 cups of water a day
• Essential vs. non-essential
