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7/27/2019 CPB 3 Principles of Nutrition
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CPB3 Principles of Nutrition
Describe the composition and caloric content of the healthy dietFruits/Vegetables - 5 servings,
Whole grain foods - 6 servings
Meat, fish, poultry, eggs, beans and nuts - 2-3 servings
Milk, yogurt, cheese - 2-3 servings
**Fats/sweets/oils sparingly
Explain the principles of energy balance in the body
1 kcal =
4.2kJ
Kcal/gram kJ/gram
Carbohydrate 4.0 16.8
Protein 4.0 16.8
Fat 9.0 37.8
Alcohol 7.0 29.4
*Based on the first law of thermodynamics (Energy output = energy input)
Explain Basal Metabolic Rate (BMR) and diet-induced thermogenesis
(DIT)
BMR = energy consumed by a person at rest and awake, in a non-temperature changing
environment. High in males, children, people with fever and hyper-thyroidism.
Lower in females hypo-thyroidism and starvation and as you age.
Maintains
BMR
RDA
Male 1800
kcal/day
2800 kcal/day
Female 1300
kcal/day
2100 kcal/day*
*+300 pregnancy / +500 lactation
DIT = Breakdown or digestion of food and its thermic effects. Additional energy expenditure
after a meal, it is product of metabolic inter-conversions (10% of the BMR)
Explain the concept of Daily Energy Expenditure (DEE)DEE = BMR + physical activity + DIT
*To stay in a caloric balance (Remain a healthy weight)
Explain the basics of Dietary Reference Intakes (DRI)
Reference values for nutrient intakes to be used in assessing/planning for healthy people
o Estimated Average Requirement (EAR)
o Recommended Daily Allowance (RDA)
o Adequate Intakes (AI)o Tolerable Upper Intake Levels (UL) should not be exceeded
7/27/2019 CPB 3 Principles of Nutrition
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Describe the basic concepts of Total Parenteral Nutrition (TPN)
Clinical nutrition
Practice of feeding a person intravenously, bypassing the gut
Nutritional content: water, glucose, salts, amino acids, vitamins
Name the essential and non-essential amino acids
Essential Non-essentialHistidine Alanine
Leucine Arginine
Isoleucine Aspartic Acid
Lysine Cysteine
Methionine Glutamic Acid
Phenylalanine Glutamine
Threonine Glycine
Tryptophan ProlineValine Serine
Tyrosine
Describe the consequences of nutritional deficiencies in the body
Over-nutrition
Too many calories leading to obesity, diabetes, hypertension, CV disease
Secondary malnutrition
Condition which prevents proper digestion or absorption causing a loss of appetite,
alteration of normal metabolism, fever/infection, prevent nutrient absorption
(diarrhoea) and diverts nutrients to parasites.
Micronutrient malnutrition
Dietary deficiency of vitamins A, Bs, C, and D or mineral deficiency.
Protein energy malnutrition (PEM)
Under consumption of calories (Marasmus) or protein (Kwashiorkor)
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