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This 3 page One Day of Notes was uploaded by Suzanna Van Roijen on Sunday February 1, 2015. The One Day of Notes belongs to NTR 108A at a university taught by Chabot in Fall. Since its upload, it has received 196 views.
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Date Created: 02/01/15
contemporary nutrition research design a epidemiological studies study of all populations researchers went to the mediterranean because there are low rates of heart disease compared to high rates of heart disease they looked at their diet and found they ate more fish they use olive oil and drink wine b laboratory animal study work with mice because of ethics and shorter life spans c Intervention studies control in treatment group ex study on colds and vitamin c hal control half not E Legitimate nutrition information sources nutritionist look for credentials registered dietitian RD the internet com vs gov org or edu has solid info wweatrightorg peer review journals academy nutrition and dietetics journals F Relationship between nutrients and disease single factor nutrition diseases iron deficiencies a the onset of signs of deficiency is usually rapid b replacement of the nutrient which is lack reestablishes health iron supplement or add ironing there 2 multi factor nutrition diseases a factors are heart disease 1 non modifiable age gender genetics background 2 modifiable diet physical activity smoking habits etc b The onset of signs of disease may occur over several years studies of young kids show early forms of plaque in their arteries c multifactorial diseases are associated with excessive intake of food or nutrient too much trans fats is related to heart disease L G Nutritional status 1 the intake and utilization of foods and nutrients influence an individual health iron 10 mg a day 2 the desirable amount of a particular nutrient is the amount which a supports routine chemical processes b provides a surplus store for use during times of increased need eating extra so you have something stored 3 Deviation from optimal nutritional status occur due to either under nutrition or nutrition or imbalance what would happen if you didn39t have this 1 Under nutrition a individual does not consume sufficient amounts of nutrient to meet the need for cllular activities iron 2 Development of signs of undernutrition or nutrient deficiency a women beginning their menstrual cycles stomach Ulcer vegetarian loss of meat bresults in higher variety of deficiencies biochemical changes clinical signs or symptoms fatigue pale or tiredness b overnutrition occurs as consequence of excess nutrient intake to much of a nutrient trans fat in heart disease imbalance c imbalance of nutrients copper and zinc block nutrients from being absorbtion H Nutritional Status guidelines and Diet planning 1 assessment of nutritional status a anthropometrics look at their charts 1 looks at height weight waist circumference big abdominal higher chance of heart disease 2 body composition lean massbody fat bbiochemical indices bodily tisks blood urine colusterial c clinical indices looking at the background info observation 1 medical history physical exam 2 conclusion d dietary assessment 1 24 hour recall what she aye in the last 24 hours 2 food records 2 dietary guidelines for americans from USDA focused on weight control 1provides science advice to promote and reduce the risk of major chronic disease through diet and exercise 2 revised every 5 years 3 2010 dietary guidelines key concepts a maintain calorie balance over time to achieve and sustain a healthy weight b focus on consuming nutrient dense foods and beverages these guidelines get updated broad advice food guide pyramid 2005 a steps to healthier you b characteristics of mypyramid included activity emphasized moderation and variety personalized Listed foods in more measurable amounts 4 choose my plate gov 2011 replaces mypyramidgov includes personalization c illustrates the 5 foods groups using a plate format balancing calories enjoying your food but eat less avoid oversized portions food to increase make half your plate fruits and vegetables make it half of your plate with grains switch c what counts as a serving 1 2 3 4 milk 1 cup of milk or yogurt Grains 1 ounce a slice of bread cup of cereal cup of cooked rice 12 a cup of pasta vegetables 1 cup cup of raw cooked vegetables or vegetable juice or 2 cups raw half greens fruit 1 cup 1 cup of fruit or 100 fruit juice 12 cup dried fruit meats and beans 1 ounce 1 ounce meat poultry or fish 1 egg or 14 cup of cooked beans