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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  

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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)