HUN1201-11 EXAM 1
1. Be able to explain nutrition and wellness.
Nutrition is the study of food and nourishment, along with how it affects health,
while wellness is attaining good physical, emotional, spiritual, occupational, and
2. Know goals of Healthy people 2010.
Increase the quality and quantity of years of healthy life and eliminate any health
Explain the different types of nutrients.
Organic vs. inorganic
Organic has a carbon (carbs, lipids, proteins, vitamins) while inorganic
does not (water, minerals).
Macronutrient vs. micronutrient
Macronutrients gives energy (carbs, lipids, proteins) and micronutrients
help the release of energy (vitamins, minerals, water).
Fat soluble vs. water soluble vitamins
Fat soluble (toxicity can occur): A D E K
Water soluble (excreted): C B
Energy yielding nutrients – kcal/g for each
Carbohydrates: 4 kcal/g
Protein: 4 kcal/g
Fat: 9 kcal/g
*Alcohol: 7 kcal/g (not a nutrient)
Be able to calculate energy contributions of nutrients.
Ex) 6g protein, 32g carbs, 10g fat
6g * 4kcal/g = 24 kcal from protein = 10%
32g * 4kcal/g = 128 kcal from carbs = 53%
10g * 9kcal/g = 90 kcal from fat = 37%
Total = 242 kcal
Explain the components of the DRI.
Estimated Average Requirement (EAR)
Supports 50% of the healthy population in supporting a specific function
in the body, and helps define the RDA.
Recommended Dietary Allowance (RDA)
Supports 98% of the healthy population in sufficient daily quantities of
Adequate Intake (AI)
AI is used when there isn’t enough information to find an EAR, so it’s an
average daily amount of a nutrient consumed.
Tolerable Upper Limit Intake (UL)
Maximum amount of a nutrient one can take safely and harmful if
Estimated Energy Requirement (EER)
Average daily energy requirement to maintain good energy balance and
health by height, weight, age, gender, and physical activity
Acceptable Macronutrient Distribution Range (AMDR)
Recommended nutrient levels to reduce risk of chronic diseases (10-35%
protein, 20-35% fat, 45-65% carbs)