Nutrition - ANSWER the science of food and its relationship to health
Health - ANSWER state of complete physical, mental, and social well-
being...not just the absence of disease
Primary prevention - ANSWER practice that averts illness. weight
control-dm type 2
Secondary prevention - ANSWER monitoring: risk for diabetes exists,
change diet
Tertiary prevention - ANSWER disease exists; efforts are taken to
prevent complications. Eye doctor, foot care, etc.
Classes of nutrients - ANSWER Carbohydrates, Fats (Lipids), Proteins,
Minerals, Vitamins, Water
Essential nutrients - ANSWER must be consumed in diet in sufficient
amounts to meet the body's needs
Conditionally essential nutrients - ANSWER In most circumstances, the
body can make these in sufficient quantities. May become essential in
presence of disease process
Nonessential nutrients - ANSWER not necessary to consume in diets
because our bodies can manufacture them
Phytochemicals - ANSWER physiologically active substances that act
as antioxidants aka prevent cell damage
Functional foods - ANSWER whole foods along with fortified, enriched,
or enhanced foods that have a beneficial effect on health when
consumed as part of a varied diet
, Components of the human body - ANSWER Water, Protein, Fat, Ash,
and CHO
Dietary Guidelines - ANSWER Created by US Dept of agriculture and
US Dept of Health and Human Services for healthy people age two and
over
MyPlate - ANSWER the old food pyramid; educational food guidance
system created by the USDA aimed at reducing the risk of chronic
diseases by helping people eat healthy proportions
Subjective assessment - ANSWER what the patient tells us. What does
your daily diet look like? food diaries, questionnaires
Objective assessment - ANSWER What we assess: weight, general
appearance, anthropometric data, lab tests, etc
Anthropometry - ANSWER used to measure body size, weight, and
proportions (skin fold tests, BMI charts)
BMI - ANSWER Height and weight; cannot distinguish adipose tissue
from muscle or water weight
Estimated Average Requirements (EAR) - ANSWER Intake meets
nutrient needs of 50% of individuals
Recommended Dietary Allowances (RDA) - ANSWER Intake meets the
needs of 97-98% of individuals
Adequate Intake (AI) - ANSWER Experimental: appears sufficient to
meet individuals needs...Used if EAR or RDA can't be set
Tolerable Upper Intake Levels (UL) - ANSWER Highest amount you
should take to avoid complications; used a lot for vitamins or minerals
Acceptable Macronutrient Distribution Range (AMDR) - ANSWER
Percentage of daily calories that come from carbs, fats, and protein
Health - ANSWER state of complete physical, mental, and social well-
being...not just the absence of disease
Primary prevention - ANSWER practice that averts illness. weight
control-dm type 2
Secondary prevention - ANSWER monitoring: risk for diabetes exists,
change diet
Tertiary prevention - ANSWER disease exists; efforts are taken to
prevent complications. Eye doctor, foot care, etc.
Classes of nutrients - ANSWER Carbohydrates, Fats (Lipids), Proteins,
Minerals, Vitamins, Water
Essential nutrients - ANSWER must be consumed in diet in sufficient
amounts to meet the body's needs
Conditionally essential nutrients - ANSWER In most circumstances, the
body can make these in sufficient quantities. May become essential in
presence of disease process
Nonessential nutrients - ANSWER not necessary to consume in diets
because our bodies can manufacture them
Phytochemicals - ANSWER physiologically active substances that act
as antioxidants aka prevent cell damage
Functional foods - ANSWER whole foods along with fortified, enriched,
or enhanced foods that have a beneficial effect on health when
consumed as part of a varied diet
, Components of the human body - ANSWER Water, Protein, Fat, Ash,
and CHO
Dietary Guidelines - ANSWER Created by US Dept of agriculture and
US Dept of Health and Human Services for healthy people age two and
over
MyPlate - ANSWER the old food pyramid; educational food guidance
system created by the USDA aimed at reducing the risk of chronic
diseases by helping people eat healthy proportions
Subjective assessment - ANSWER what the patient tells us. What does
your daily diet look like? food diaries, questionnaires
Objective assessment - ANSWER What we assess: weight, general
appearance, anthropometric data, lab tests, etc
Anthropometry - ANSWER used to measure body size, weight, and
proportions (skin fold tests, BMI charts)
BMI - ANSWER Height and weight; cannot distinguish adipose tissue
from muscle or water weight
Estimated Average Requirements (EAR) - ANSWER Intake meets
nutrient needs of 50% of individuals
Recommended Dietary Allowances (RDA) - ANSWER Intake meets the
needs of 97-98% of individuals
Adequate Intake (AI) - ANSWER Experimental: appears sufficient to
meet individuals needs...Used if EAR or RDA can't be set
Tolerable Upper Intake Levels (UL) - ANSWER Highest amount you
should take to avoid complications; used a lot for vitamins or minerals
Acceptable Macronutrient Distribution Range (AMDR) - ANSWER
Percentage of daily calories that come from carbs, fats, and protein
