Fundamentals of Nutrition and Nutritional Assessment Study Guide
This guide provides an educational overview of phytochemicals, their classification (such as carotenoids, flavonoids, and indoles), their sources in fruits, vegetables, and beverages, and their associated health benefits like antioxidant activity, immune support, and disease prevention. It also touches upon specialized phytochemicals and the importance of whole foods over supplements for bioavailability.
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Carbohydrates, Phytochemicals, and Physiological Effects of Food
Introduction to Carbohydrates and Sugars
Carbohydrates include simple carbohydrates like monosaccharides and disaccharides, as well as complex carbohydrates such as starch and glycogen.
- Carbohydrates
- Simple Carbohydrates
- Monosaccharides
- Disaccharides
- Polyols
- Oligosaccharides
- Inulin
- Complex Carbohydrates
- Starch
- Glycogen
Nutrition Fundamentals and Scientific Methods
Textbook notes covering food types, the scientific method used in conducting nutrition research, and physiological processes.
- Enriched foods
- Fortified foods
- Functional foods
- Nutraceutical
- Organic foods
- Ultra-processed foods
- Whole foods
- Scientific Method
- Hypothesis and prediction
- Blind Experiment
- Control group
- Epidemiological studies
- Intervention studies
- Insulin
- Leptin
- Epinephrine
- Antigen
- Lymphocytes
- Phagocytes
- Antibodies
Carbohydrate Digestion, Glucose Regulation, and Diabetes
This content covers the digestion and absorption of carbohydrates, the body's use and storage of glucose, blood glucose regulation via insulin and glucagon, and the characteristics of diabetes.
- Carbohydrate digestion and absorption
- Starch and disaccharides breakdown
- Monosaccharides
- Fibre fermentation
- Glucose energy use
- Protein-sparing action
- Ketosis
- Glycogen storage in muscles and liver
- Insulin and glucagon regulation
- Glycemic Index (GI)
- Glycemic Load (GL)
- Type 1 diabetes
- Type 2 diabetes
- Insulin resistance
Carbohydrate Metabolism, Glucose Regulation, and Diabetes
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Overview of Plant Based Phytochemicals
Phytochemicals are naturally occurring compounds found in vegetables, fruit, cereal grains, and plant based beverages that provide health benefits and disease prevention.
- Phytochemicals
- Carotenoids
- Beta carotene
- Lycopene
- Antioxidants
- Flavonoids
- Anthocyanins
- Indoles
- Cruciferous vegetables
- Capsaicin
- Tannins
- Curcumin
Overview of Plant-Based Phytochemicals and Their Health Benefits
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Food Choices and Human Health
The study of how food nourishes the body through nutrients, diet, and various lifestyle choices.
- Nutrition
- Nutrients
- Diet
- Malnutrition
- Nutrient deficiencies
- Nutrient imbalances
- Nutrient excesses
- Lifestyle choices
- Water
- Carbohydrates
- Fat
- Protein
- Vitamins
- Minerals
Phytochemicals and Their Health Benefits
Phytochemicals are naturally occurring bioactive compounds found in vegetables, fruit, cereal grains, and plant based beverages that provide health benefits and disease prevention.
- Phytochemicals
- Carotenoids
- Beta Carotene
- Lycopene
- Lutein
- Anthocyanins
- Flavonoids
- Cruciferous vegetables
- Indoles
- Plant Sterols
- Probiotics
- Yogurt
Understanding Alcohol and Its Physiological Effects
This content explores how alcohol enters the body, its impact on the brain and liver, and the factors affecting intoxication and nutritional absorption.
- Proof
- Alcohol intoxication
- Diuretic effects
- Inhibitory and excitatory nerves
- Brain damage
- Alcohol dehydrogenase (ADH)
- MEOS
- Blood Alcohol Concentration (BAC)
- Functional tolerance
- Drug interactions
- Dehydration
- Fatty liver
- Liver fibrosis
- Wernicke-Korsakoff syndrome
- Thiamin deficiency
- Folate excretion
Fundamentals of Nutrition and the Human Body
Dietary Fibre and Carbohydrate Functions
Dietary fibre provides health benefits including reduced risk of heart disease, diabetes, and bowel disease through soluble and insoluble groupings.
- Soluble, viscous, fermentable fibres
- Insoluble, nonviscous, less fermentable fibres
- Reduced risk of heart disease
- Reduced risk of diabetes
- Reduced risk of bowel disease
- Promotion of healthy body weight
- Blood glucose control
- Cholesterol binding
- Digestive tract health
- DRI Recommendations for Fibre
- Complex carbohydrates
- Naturally occurring vs. added sugars
Fundamentals of Nutrition and Nutritional Assessment
This content explores the science of nutrition, nutritional assessment methods, and the importance of nutrient density in choosing foods.
- Elemental diet
- Cuisines
- Foodways
- Clinical nutrition
- Community nutrition
- Public health
- Food policy
- Food science
- Nutrition monitoring
- Nutritional assessment
- Anthropometric measurements
- Nutrient density
- Registered dietitian
Fundamentals of Nutrition and Nutritional Assessment
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Nutrition Tools Standards and Guidelines
This content covers Dietary Reference Intakes, food label requirements, and Canada's Food Guide for meeting nutrient recommendations and managing portion sizes.
- Dietary Reference Intakes (DRI)
- Recommended Dietary Allowances (RDA)
- Adequate Intake (AI)
- Tolerable Upper Limit (UL)
- Estimated Average Requirement (EAR)
- Acceptable Macronutrient Distribution Ranges (AMDR)
- Nutrition Facts label
- Percent Daily Values (%DV)
- Canada's Food Guide
- Nutrient density
- Discretionary calorie allowance
- Portion sizing
The Remarkable Body and Digestive Systems
The human body is composed of cells, tissues, organs, and systems that work together to perform digestion, absorption, and nutrient transportation.
- Digestion phases
- Mechanical digestion
- Chemical digestion
- Nutrient absorption
- Cellular needs
- Hormonal system
- Nervous system
- Cardiovascular system
- Excretory system
- Small intestine
- Large intestine
- Enzymatic reactions
- Glycogen storage
- Nutrient transportation
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