CPB3 Principles of Nutrition Describe the composition and caloric content of the healthy diet

Fruits/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 Kcal/gram kJ/gram 1 kcal = 4.2kJ
16.8 Carbohydrate 4.0 4.0 16.8 Protein 9.0 37.8 Fat 7.0 29.4 Alcohol *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 RDA BMR 1800 kcal/day Female 1300 kcal/day Male 2800 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

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-essential

Histidine Leucine Isoleucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine Alanine Arginine Aspartic Acid Cysteine Glutamic Acid Glutamine Glycine Proline 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)