About This Chapter
Understanding Nutrition Basics - Chapter Summary
Follow along with our expert instructors to review fundamental nutrition concepts. As you progress through this collection of lessons, you'll examine energy-yielding nutrients, dietary reference intakes and malnutrition causes. You'll also learn how to assess your own nutrition to promote good health. Study the chapter at any time on your computer or mobile device. The lessons come with multiple-choice quizzes to help you solidify your basic nutrition knowledge. When you're finished, you'll be able to:
- Define nutrition
- Identify nutrients that yield energy
- Differentiate between organic and inorganic nutrients
- Assess dietary reference intakes
- Avoid disease by evaluating your nutrition, diet and health
- Recognize the causes of over-nutrition and under-nutrition
- Use quality nutrition to prevent and manage chronic diseases
1. What is Nutrition?
Nutrition is the process of taking in nutrients from the foods you eat. Learn about the six nutrients needed for energy, maintenance of tissues and regulation of bodily processes: carbohydrates, fats, proteins, water, vitamins and minerals.
2. Energy-Yielding Nutrients: Carbohydrates, Fat & Protein
Carbohydrates, fats and proteins are referred to as the three energy-yielding nutrients because they provide your body with energy that is measured in calories. You'll also learn about another substance that can provide your body with calories, even though it is not a nutrient.
3. Organic vs Inorganic Nutrients: Differences & Importance
The presence or absence of carbon is what differentiates organic nutrients from inorganic nutrients. Carbohydrates, lipids, proteins and vitamins have carbon in their structure, making them organic. Water and minerals do not, so they are inorganic.
4. Dietary Reference Intakes: EAR, RDA, AI & UL
Dietary Reference Intakes (DRIs) are a set of values used to plan a healthy diet. Learn about the DRI values: Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs).
5. Assessing Your Nutrition, Diet & Health: How to Avoid Disease
A nutritional assessment is used to determine the nutritional status of a person or group of people. Learn about the ABCDs of nutritional assessment: anthropometric assessment, biochemical assessment, clinical assessment and dietary assessment.
6. Malnutrition: Causes of Over-nutrition and Under-nutrition & Most Affected Regions
Have you ever thought about your diet and whether or not you are getting the appropriate nutrients you need to remain healthy? In this lesson, we will describe the concept of malnutrition and explore the ways that people's diets can be unbalanced. We will also discuss regions of the world where malnutrition is prevalent and why.
7. Preventing & Managing Chronic Diseases Through Nutrition
Does an apple a day really keep the doctor away? Read on to learn more about chronic diseases and how to prevent and manage them through proper nutrition.
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Other chapters within the UExcel Science of Nutrition: Study Guide & Test Prep course
- Researching Nutrition
- Diet Planning Basics
- Carbohydrates in Nutrition
- Impact of Lipids on Nutrition
- Protein's Role in Nutrition
- Water as a Nutrient
- Minerals in Nutrition
- Symptoms of Major Mineral Deficiency & Toxicity
- Symptoms of Trace Mineral Deficiency & Toxicity
- The Role of Vitamins in Nutrition
- Gastrointestinal Anatomy and Digestion
- How the Body Handles Nutrients
- Health & Regulation of the GI Tract
- Understanding Cell Anatomy & Metabolism
- Excretion: Urination & Sweat
- Managing the Body's Weight & Energy
- Eating Disorders: Risk to Nutrition
- Role of Physical Fitness in Nutrition
- UExcel Science of Nutrition Flashcards