Nutrition CAT 1

Nutrition is best described as the process by which an organism:

• Stores excess nutrients for later use

• Takes in and utilizes food to support life

• Converts food into energy only

• Eliminates waste from the body

A balanced diet provides:

• High amounts of micronutrients only

• Equal amounts of all food groups

• The correct amount of nutrients for an individual's needs

• Only macronutrients in large amounts

Macronutrients include:

• Enzymes and hormones

• Carbohydrates, fats, proteins, and water

• Fiber and antioxidants

• Vitamins and minerals

Community nutrition focuses on:

• Social, economic, cultural, and psychological implications of food

• Only the nutritional needs of infants

• Medical treatment of malnutrition

• Individual dietary preferences

Food bioavailability can be enhanced when:

• Milk is consumed with iron supplements

• Fruits are eaten with high-fat meals

• Spinach is consumed with tea

• Spinach is mixed with meat in anemic patients

Acute malnutrition is primarily characterized by:

• Obesity due to excess calorie intake

• Bone deformities from calcium deficiency

• Recent rapid weight loss or failure to gain weight

• Long-term inadequate nutrition

Good nutrition is especially important for:

• Preventing deficiencies like kwashiorkor

• Reducing physical activity levels

• Eliminating all dietary restrictions

• Increasing body weight regardless of health

Food serves a psychological function by:

• Regulating body temperature

• Acting solely as a source of macronutrients

• Satisfying emotional needs like security and affection

• Providing energy for physical activity

Weaning involves:

• Feeding infants only breast milk

• Introducing solid foods while withdrawing mother's milk

• Eliminating all solid foods from the diet

• Providing only liquids to adults

Stage 2 of weaning (6-9 months) emphasizes:

• Feeding only breast milk

• Expanding variety and textures of foods

• Limiting food to fruits only

• Introducing only pureed foods