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A comprehensive overview of dietary guidelines for americans, covering topics such as food security, nutritional needs across different life stages, food safety, and therapeutic diets. It emphasizes the importance of balanced nutrition for overall health and well-being, highlighting the role of various food groups and their impact on the body. The document also discusses cultural aspects of food and eating, addressing dietary restrictions and alternative food patterns.
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Nutrition is a basic component of health and is essential for normal growth and development, tissue maintenance and repair, cellular metabolism, and organ function. Food security is critical for all members of a household. This term means that all household members have access to
sufficient, safe, and nutritious food to maintain a healthy lifestyle. Medical nutrition therapy (MNT) uses nutrition therapy and counseling to manage diseases such as type 1 diabetes mellitus (DM) or mild hypertension. Diet therapy is often the major treatment for disease control.
Choosing nutrient-rich foods helps people get more nutrients from ingested calories, resulting in better nutritional intake and fewer calories consumed. By providing patients and families with dietary information and by taking a positive approach that focuses on the total nutritional quality of
◦ Anabolism = the use of energy to change simple materials into complex body substances and tissue ◦ Catabolism = the breaking down of substances from complex to simple, resulting in a release of energy ∙ Resting energy expenditure (REE), or resting metabolic rate is the amount of energy you need to consume over a 24- hour period for your body to maintain all of its internal working activities while at rest. Factors that affect metabolism include illness, pregnancy, lactation, and activity level. ∙ Kilocalorie- Unit of energy. When the kilocalories (kcal) of the food we eat meet our energy requirements, our
weight does not change. When it exceeds are requirements, we gain weight. If the kilocalories ingested fail to meet our energy requirements, we lose weight. ∙ Nutrients are the elements necessary for the normal function of numerous body processes. We meet energy needs through the intake of a variety of nutrients: carbohydrates, proteins, fats, water, vitamins, and minerals
∙Fiber- it is a complex carbohydrate and is classified as soluble or insoluble.
and are composed of three fatty acids attached to a glycerol.
foods high in water content such as fresh fruits and vegetables.
Antioxidants are substances that may protect body cells against the effects of free radicals. ◦ Antioxidants work by significantly slowing or preventing the oxidative process—or damage from oxygen—caused by free radicals, which can lead to cell dysfunction and the onset of problems like heart disease, cancer, diabetes, and other diseases. Antioxidants may also improve immune function and perhaps lower the risk for infection and cancer.
They are classified as macrominerals when the daily requirement is 100 mg or more and microminerals or trace elements when less than 100 mg is needed daily. Macrominerals help to balance the pH of the body, and specific amounts are necessary in the blood and cells to promote acid- base balance.
Dietary reference intakes (DRIs) present evidence-based criteria for an acceptable range of amounts of vitamins and nutrients for each gender and age- group. There are four components to the DRIs. The estimated average requirement (EAR) is the recommended amount of a nutrient that appears sufficient to maintain a specific body function for 50% of the population on the basis of age and gender. Food Guidelines
The US Department of Health and Human Services (USDHHS) and the US Department of Agriculture (USDA) published the Dietary Guidelines for Americans 2015-2020 and provide average daily consumption guidelines for the five food groups: grains, vegetables, fruits, dairy products, and meats Box 45.2 Pg 1106 2015-2020 Dietary Guidelines for Americans: Key Recommendations for the General Population
Daily Values The US Food and Drug Administration (FDA) created daily values for food labels in response to the 1990 Nutrition Labeling and Education Act (NLEA). The FDA first established two sets of reference values. The referenced daily intakes (RDIs) are the first set, comprising protein, vitamins, and minerals based on the RDA. The daily reference values (DRVs) make up the second set and consist of nutrients such as total fat, saturated fat, cholesterol, carbohydrates, fiber, sodium, and potassium. Combined, both sets make up the daily values used on food labels.
Nursing Knowledge Base There are many sociological and psychological factors associated with eating and drinking in all societies. We celebrate holidays and events with food, bring it to those who are grieving, and use it for medicinal purposes. We incorporate food into family traditions and rituals and often associate food with eating behaviors. Factors Influencing Nutrition Environmental Factors- Environmental factors beyond the control of individuals contribute to the development of obesity. Obesity is an epidemic in the
