Concepts:
1. Discuss the role that nutrition plays in health promotion.
• Promote health and reduce chronic disease risk through the consumption of healthful diets and achievement and maintenance of healthy body weig
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Concepts:
1. Discuss the role that nutrition plays in health promotion.
• Promote health and reduce chronic disease risk through the consumption of healthful diets and achievement and maintenance of healthy body weights.
• Consume a variety of nutrient-dense foods within and across the food groups, especially whole grains, fruits, vegetables,
low-fat or fat-free milk or milk products, and lean meats and other protein sources.
• Limit the intake of saturated and trans fats, cholesterol, added sugars, sodium (salt), and alcohol.
• Limit caloric intake to meet caloric needs.
2. Discuss the dietary implications and examples of primary, secondary, and tertiary prevention.
• Primary: prevention. Low fat, high fiber (plant based) diet.
• Secondary: screening. Reducing certain nutrients, such as sodium.
• Tertiary: already have the disease trying to treat it. Diets should match the disease the Pt has.
3. Explain what health literacy means and how it relates to health promotion.
• The ability to acquire and comprehend basic health concepts such as nutrition and apply them to one’s own health decisions.
• Cultural, social, and individual factors
4. Describe the six known essential nutrients
• Carbs: glucose
• Proteins: Amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
• Lipids (Fats): Linoleic acid, linolenic acid
• Minerals: Major minerals: calcium, phosphorus, sodium, potassium, sulfur, chlorine, magnesium. Trace minerals: chromium, cobalt, copper, fluorine, iodine, iron, manganese, selenium, zinc
5. Explain the difference between essential and non-essential nutrients.
• Essential: we have to get from foods
• Non-essential: our body makes on its own
6. Identify the kilocalorie per gram for the following and be able to calculate the kcal in food:
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