NUR 1172 NUTRITION - RASMUSSEN EXAM 2
Chapter one
Government Agencies
Roles and responsibilities
USDA (United States Department of Agriculture) Responsible for food, diet,
dietary guidelines, & the My Plate Program.
FDA (Food and Drug Administration) Responsible for food health claims,
food & drug education, false advertising & review food labels.
CDC (Centers for Disease Control and Prevention) Responsible for tracking
& reporting the incidence of foodborne illnesses.
Evidence based practice (EBP) see page 14
Identify the Problem: What is the question you need to answer?
Review the evidence: Search for studies in journals that address the
question.
Implement the findings: Develop & implement the plan, include an
evaluation of the plan, then celebrate success or go back to the drawing
board.
Review Key Terms page 8
Nutrogenomics: The study of the effects of nutrients & other bioactive
substances found in food on genes, body proteins, and metabolites.
Nutrigenetics: The study of the effect of individuals particular genetic make-
up on metabolic & physiologic functions, including nutrient requirements &
risk of certain diseases.
, Homeostasis: State of dynamic equilibrium within the body’s internal
environment, a balance achieved through the control of various interrelated
physiologic mechanisms.
Nutrition: The sum of the processes involved in taking food, releasing the
nutrients it contains, and assimilating and using these nutrients to provide
energy & maintain body tissue.
Nutrition Science: The body of scientific knowledge developed through
controlled research that related to all aspects of nutrition.
Dietetics: The science related to the nutritional planning and preparation of
foods and diets.
Registered Dietician: A health professional with a bachelor’s that manages
special diet needs of patients and makes sure they are getting the appropriate
calories and nutrients.
Nutrients: Substances in food that are essential for energy, growth, normal
body function, and maintenance of life.
Essential Nutrients: Substances that cannot be made by the body and must
be supplemented by food.
Macronutrients: 3 energy yielding nutrients; carbs, proteins, and fats.
Carbohydrates: Nutrient class includes; starch, sugar, and fiber.
Fat: Nutrient providing a concentrated form of energy; stored in body as
adipose tissue; supplies essential fatty acids in diet.
Protein: Nutrient contains nitrogen and essential amino acids (serve as
building blocks for forming tissues).
Micronutrients: Two classes of non-energy yielding elements & compounds
> minerals and vitamins.
Chapter one
Government Agencies
Roles and responsibilities
USDA (United States Department of Agriculture) Responsible for food, diet,
dietary guidelines, & the My Plate Program.
FDA (Food and Drug Administration) Responsible for food health claims,
food & drug education, false advertising & review food labels.
CDC (Centers for Disease Control and Prevention) Responsible for tracking
& reporting the incidence of foodborne illnesses.
Evidence based practice (EBP) see page 14
Identify the Problem: What is the question you need to answer?
Review the evidence: Search for studies in journals that address the
question.
Implement the findings: Develop & implement the plan, include an
evaluation of the plan, then celebrate success or go back to the drawing
board.
Review Key Terms page 8
Nutrogenomics: The study of the effects of nutrients & other bioactive
substances found in food on genes, body proteins, and metabolites.
Nutrigenetics: The study of the effect of individuals particular genetic make-
up on metabolic & physiologic functions, including nutrient requirements &
risk of certain diseases.
, Homeostasis: State of dynamic equilibrium within the body’s internal
environment, a balance achieved through the control of various interrelated
physiologic mechanisms.
Nutrition: The sum of the processes involved in taking food, releasing the
nutrients it contains, and assimilating and using these nutrients to provide
energy & maintain body tissue.
Nutrition Science: The body of scientific knowledge developed through
controlled research that related to all aspects of nutrition.
Dietetics: The science related to the nutritional planning and preparation of
foods and diets.
Registered Dietician: A health professional with a bachelor’s that manages
special diet needs of patients and makes sure they are getting the appropriate
calories and nutrients.
Nutrients: Substances in food that are essential for energy, growth, normal
body function, and maintenance of life.
Essential Nutrients: Substances that cannot be made by the body and must
be supplemented by food.
Macronutrients: 3 energy yielding nutrients; carbs, proteins, and fats.
Carbohydrates: Nutrient class includes; starch, sugar, and fiber.
Fat: Nutrient providing a concentrated form of energy; stored in body as
adipose tissue; supplies essential fatty acids in diet.
Protein: Nutrient contains nitrogen and essential amino acids (serve as
building blocks for forming tissues).
Micronutrients: Two classes of non-energy yielding elements & compounds
> minerals and vitamins.
