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Chapter 11: Diet and Nutrition

  • Page ID
    83934
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    Learning Objectives
    • Name the four main uses of nutrients in the body.
    • Describe the correlations between proper diet and proper nutrition (nutritional homeostasis).
    • Explain why malnutrition can have diverse effects
    • Explain why malnutrition may be difficult to detect.
    • Describe overall effects from malnutrition.
    • Describe and evaluate methods for determining a proper diet.
    • Compare and contrast nutritional needs for younger and older adults.
    • Explain why a diet plan for an elderly person must be more individualized.
    • Describe the general trends in malnutrition as age increases and explain reasons for these trends.
    • Describe an appropriate sequence of steps to prevent or reduce malnutrition.
    • Briefly describe the body's energy economy and energy balance including the contributions made by (1) BMR, (2) muscle activity, and (3) defense and healing processes and age-related changes in these parameters.
    • Describe strategies to maintain energy balance and nutritional homeostasis.
    • Describe effects from being obese and being underweight.
    • Name the overall uses for the following dietary nutrients: digestible carbohydrates (CHOs), fiber, lipids, proteins, water, vitamins, minerals
    • Name problems resulting from having inadequate or excessive levels of carbohydrates, lipids, proteins, water, vitamins, and minerals.
    • Describe the general characteristics of a diet that can provide proper nutrition and explain the underlying reasons for these characteristics.
    • Explain in general terms why obtaining an adequate diet to obtain nutritional homeostasis becomes more difficult as age increases and why dietary planning must be more individualized as people age.
    • Discuss the interactions between nutrition and alcohol consumption, medications, and disease.
    • Describe caloric restriction (CR) and its effects on ML and XL.

    The first part of this chapter introduces some principles of diet and nutrition and discusses them in general terms. Although these principles are presented primarily with the elderly in mind, they apply to all adults. The second part presents information about specific nutrients, including their uses in the body, dietary sources, reasons for having abnormal levels, and problems resulting from abnormal levels. The third part deals with abnormal conditions related to diet and nutrition.


    This page titled Chapter 11: Diet and Nutrition is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Augustine G. DiGiovanna via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.

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