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Health Disease & Nutrition > Ch 1 Linking Food And Health > Flashcards

Ch 1 Linking Food And Health Flashcards

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1
Q

what is nutrition?

Nutrition

A

The study of food including
-how food nourishes our bodies
- how food influences our health

Nutrition is a relatively new discipline of science

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2
Q

what is nutrition?

Nutrition research focuses on

A

Supporting health and preventing and/or treating chronic diseases

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3
Q

what is nutrition?

Nutrition involves study of the following

A

-food consumption
-food digestion
- food absorption
-food storage
- factors that influence eating patterns
- recommended amounts of types of foods
- food safety
- the global food supply

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4
Q

how does nutrition support health?

Nutrition supports

A

Health and wellness

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5
Q

how does nutrition support health?

Wellness

A

A multidimensional, active process by which people make choices to enhance their lives

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6
Q

how does nutriotn support health?

Wellness includes

A

Physical
Emotional
Social
Occupational
Spiritual health

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7
Q

how does nutrition support health?

Critical components of wellness

A

Nutrition
Physical activity

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8
Q

wellness

physical health

A

Includes nutrition and physical activity

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9
Q

wellness

spiritual health

A

includes spiritial values and beliefs

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10
Q

wellness

emotional health

A

includes positive feelings about oneself and life

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11
Q

wellness

social health

A

includes:
family
community
socail environment

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12
Q

nutrition and chronic disease prevention

nutrition can prevent disease:
nutrient-deficiency diseases

A

scurvy
pellagra

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13
Q

nutrition and chronic disease prevention

nutrition can prevent disease:
3 chronic diseases STRONGLY associated with POOR nutrition

A

heart disease
stroke
diabetes

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14
Q

nutrition and chronic disease prevention

nutrition can prevent disease:
diseases in which nutrition plays a role

A

osteoarthritis
osteoporosis

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15
Q

nutrition and chronic disease prevention

obesity is the primary link between

A

POOR nutrition and mortality

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16
Q

leading causes of death in the U.S.

A
  1. diseases of the heart
  2. cancer
  3. chronic respiratory disease
  4. unintentional injuries
  5. stroke
  6. alzheimer’s disease
  7. diabetes mellitus
  8. influenza and pneumonia
  9. inflammatory kidney disease
  10. suicide
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17
Q

healthy people 2020

nutrition is so important it became a

A

national goal

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18
Q

healthy people 2020

the HEALTHY PEOPLE plan identifies

A

goals and objectives to reach by 2020

revises every decade

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19
Q

healthy people 2020

goals of HEALTHY PEOPLE 2020:

A

attain high-quality, longer lives free of preventable disease, disability, injury and premature death

acheive health equity, eliminate disparitires, and improve the health of all groups

create social and physical environments that promote good health for all

promote quality of life, healthy development, and healthy behaviors across all life stages

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20
Q

what are nutritents?

nutrients:

A

chemicals in foods that are critical to human growth and function

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21
Q

what are nutrients?

there are 6 groups of essential nutrients found in foods:

A

carbohydrates
vitamins
fats and oils
minerals
proteins
water

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22
Q

6 groups of essential nutrients

carbohydrates

A

functions: primary energy source for the body

composed of: chains of carbon. hydrogen, and oxygen

best food sources: whole grains, vegetables, fruits

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23
Q

6 groups of essential nutrients

fats and oils

A

functions: important source of energy at rest and during low-intensity exercise

composed of: carbon, hydrogen, and oxygen

best food sources: vegetable oils, butter, dairy products

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24
Q

6 groups of essential nutrients

proteins

A

functions: support tissue growth, repair, and maintenance

composed of: amino acids made up of carbon, hydrogen, oxygen, and nitrogen

best food sources: meats, dairy products, seeds, nuts, legumes

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25
# 6 groups of essential nutrients vitamins
funcitons: assist with release of macronutrients; critical to building and maintaining bone, muscle, and blood; support immune funcion and vision composed of: fat-soluble and water-soluble compounds best food sources: fruits, vegetables, dairy products, meats
26
# 6 groups of essential nutrients minerals
functions: assist with fluid regulation and energy production; maintain health of blood and bones; rid body of harmful by-products of metabolism composed of: single elements such as sodium, potassium, calcium, or iron best food sources: fruits, vegetables, dairy products, meats
27
# 6 groups of essential nutrients water
functions: ensures proper fluid balance; assist in regulation of nerve impulses, body temp, and muscle contractions composed of: hydrogen and oxygen best food source: water, juices, soups, fruits, vegetables
28
# what are nutrients? (cont'd) macronutrients
nutrients required in relatively large amounts -provide energy -carbohyrdates, fats & oils, proteins
29
# what are nutrients? (cont'd) micronutrients
nutrients required in smaller amounts -vitamins and minerals
30
# macronutrients provide energy we measure energy in
kilocalories (kcal)
31
# macronutrients provide energy kilocalorie (kcal)
amount of energy required to raise the temp of 1 kg of water by 1 degree celsius
32
# macronutrients provide energy on food labels "calorie" actually refers to
kilocalories
33
# carbohydrates carbohydrates are the primary source of
fuel for the body, especially for the brain
34
# carbohydrates carbohydrates provide
4 kcal per gram
35
# carbohydrates carbohydrates contain
carbon hydrogen oxygen
36
# carbohydrates carbohydrates are found in
grains vegetables fruits legumes dairy nuts seeds
37
# fats fats are composed of
lipids, molecules that are insoluble in water
38
# fats fats provide
9 kcal per gram
39
# fats fats contain
carbon hydrogen oxygen
40
# fats fats are found in
butter margarine vegetable oils (such as canola oil, olive oil, sunflower oil, and more)
41
# fats fats are an important source of fuel for our bodies during times of
rest or low-intensity exercise
42
# fats our bodies can store fat which can be used for energy while we are not
eating
43
# fats fats are the source of
fat-soluble vitamins essential fatty acids
44
# proteins proteins are chains of
amino acids
45
# proteins proteins can supply
4 kcal of energy per gram **but are not usually a primary source of energy**
46
# proteins proteins contain
carbon hydrogen oxygen nitrogen
47
# proteins protein sources include
meats dairy products seeds nuts legumes
48
# proteins proteins are important for
building cells maintaining bones repairing damaged tissues regulating metabolism fluid balance
49
# micronutrients vitamines and minerals are known as
micronutrients
50
# micronutrients micronutrients
nutrients needed in relatively small amounts to support normal health and body funtion ## Footnote neither vitamins nor minerals provide kilocalories
51
# vitamins vitamins
organic molecules that assist in regulating body processes
52
# vitamins vitamins are classified by the way they are
absorbed transported and stored in the body ## Footnote fat-soluble vitamins water-soluble vitamins
53
# overview of vitamins fat soluble vitamins are
A D E K
54
# overview of vitamins distinguishing features in fat-soluble vitamins
-soluble in fat -stored in the human body -toxicity can occur from consuming excess amounts which accumulated in the body
55
# overview of vitamins water soluble vitamins are
C B vitamins (thiamin, riboflavin, niacin, vitamin B6, vitamin B12, pantothenic acid, biotin, folate
56
# overview of vitamins water-soluble vitamins distinguishing features
-soluble in water -not stored to any extent in the human body -excess excreted in urine -toxicity generally occurs as a result of vitamin supplementation
57
# minerals minerals
inorganic substances required for body processes
58
# minerals minerals include
sodium calcium iron potassium magnesium
59
# minerals minerals have many different functions such as
-fluid regulation -energy production -essential to bones and blood -help eliminate harmful by-products of metabolism
60
# overview of minerals major minerals include
calcium phosphorus sodium potassium chloride magnesium sulfur
61
# overview of minerals major minerals distinguishing features
-needed in amounts greater than 100mg/ day in our diet -amount present in the human body is greater than 5 g (5,000 mg)
62
# overview of minerals trace minerals include
iron zinc copper manganese fluoride chromium molybdenum selenium iodine
63
# overview of minerals trace minerals distinguishing features
-needed in amounts less than 100 mg/day in our diet - amount present in the human body is less than 5g (5,000 mg)
64
# water supports all body functions water is an
inorganic nutrient that is vital for health and survival
65
# water supports all body functions water is involved in many bodily processes
-fluid balance -nutrient transport -nerve impulses -removal of wastes -muscle contractions -body temp
66
# determining nutrient needs dietary reference intakes (DRIs) identify the
-amount of a nutrient needed to prevent deficiency disease in healthy people -amount of a nutrient that may reduce the risk of chronic disease -upper level of safety for nutrient intake
67
# DRIs for most nutrients EAR
estimated avg requirement -is the avg daily intake level estimated to meet the needs of 1/2 of the healthy people in a particular life stage and gender group -scientists use it to calculte the RDA ## Footnote meets nutrient needs for 50% of individuals
68
# DRIs for most nutrients RDA
recommended dietary allowance -avg daily intake level required to meet the needs of 97-98% of healthy people -AIM FOR THIS AMOUNT ## Footnote meets nutrient needs for 97-98% of individuals
69
# DRIs for most nutrients AI
adequate intake -the avg daily intake level assumed to be adequate -based on observations and estimates from experiments -it is used when an EAR cannot be determined -AIM FOR THIS AMOUNT IF THERE IS NO RDA!! vitamin D,K, fluoride, anf chromium
70
# DRIs for most nutrients UL
tolerable upper intake level -highest avg daily intake level that is not likely to have adverse effects on the health of most people -consumption of a nutrient at levels above the UL is not considered safe -DO NOT EXCEED THIS AMOUNT ON A DAILY BASIS
71
# DRIs related to energy AMDR
acceptable macronutrient distribution range -the recommended range of carb, fat, and protein associated with reduced risk of chronic disease -the range of macronutrient intake that provides adequate levels of essential nutrients
72
# DRIs related to energy EER
estimated energy requirement -the avg daily energy intake to maintain energy balance -based on age, gender, weight, height, and level of physical activity
73
# determining nutrient needs DRIs consist of 4 values
-estimated avg requirement (EAR) -recommended dietary allowance (RDA) -adequate intake (AI) -tolerable upper intake level (UL)
74
# DRIs and energy 2 DRIs apply to energy specifically
-estimated energy requirement (EER) -acceptable macronutrient distribution range (AMDR)
75
# Interpreting Nutrition Research Research involves applying the scientific method
*Observation and description of a phenomenon * Creation of a hypothesis * Design of a repeatable experiment * Collection, analysis, and interpretation of data * Formation of a conclusion, or proposal of an alternative hypothesis * Development of a theory based on repeated experiments
76
# Types of Research Studies
* Animal versus human studies: Drawbacks: ethical concerns, and results may not apply to humans * Epidemiological studies * Observational studies Can only indicate relationships between factors * Case control studies * Clinical trials
77
# Clinical Trials In clinical trials, an intervention’s effect on a certain disease or health condition is tested using two groups
* the experimental group and the control group Randomized trials * Single- and double-blind experiments * Placebo: an imitation treatment that has no effect, given to the control group in placebo-controlled double-blind randomized clinical trials
78
# Evaluating Nutrition-Related Claims Ask these questions to determine scientific validity
Who is reporting the information? * What are their credentials? * Who conducted the research and who paid for it? * Is there a conflict of interest?
79
# Evaluating Nutrition-Related Claims (cont.)
Is the report based on reputable research studies? * Was there a control and an experimental group? * Was the sample size large enough to rule out chance variation? * Was a placebo effectively administered? * Was it a double-blind study? * Is the report based on testimonials? * Are the claims too good to be true?
80
# Determining a Website’s Reliability Look at:
* The website sponsors’ credentials * Whether the date of the website is recent * The Internet address: “.gov”, “.edu”, and “.org” are generally considered reliable
81
# Whom Can You Trust? Trustworthy experts are educated and credentialed
* Registered dietitian (RD) * Licensed dietitian * Nutritionist with credentials and experience * Professional with advanced degree(s) in nutrition (MS, MA, or PhD in nutrition) * Physician with appropriate expertise in nutrition
82
# Whom Can You Trust? (cont.) Government agencies are usually trustworthy
The Centers for Disease Control and Prevention (CDC) supports two large national surveys * National Health and Nutrition Examination Survey (NHANES) * Behavioral Risk Factor Surveillance System survey (BRFSS) * National Institutes of Health (NIH) focuses on specific areas of research, including cancer; heart, lung, and blood diseases; diabetes; and alternative medicine
83
# Whom Can You Trust? (cont.) Professional organizations publish cutting-edge nutrition research and information * These include
* Academy of Nutrition and Dietetics (AND) * American Society for Nutrition (ASN) * American College of Sports Medicine (ACSM) * The Obesity Society (TOS)
84
# In Depth: New Frontiers Nutrigenomics studies the interactions among genes, the environment, and nutrition
* Key theory: foods and environmental factors can “switch” some genes on while turning off others * Could help in reducing risk of diet-related disease, treating existing conditions through diet, and making personalized nutrition possible
85
# In Depth: New Frontiers (cont.) The human genome is the set
genes making up the DNA in the nucleus of a human cell
86
# In Depth: New Frontiers (cont.) The human microbiome is the set of genes belonging to microorganisms that inhabit the human body
* Our health is affected by the way they interact with our human cells and genes that are required for digestion * GI flora: helpful bacteria in our gastrointestinal (GI) tract
87
# In Depth: New Frontiers (cont.) Functional foods
have biologically active ingredients that provide health benefits beyond basic nutrition
88
# In Depth: New Frontiers (cont.) kinds of functional foods
* Probiotics contain live microorganisms that improve the intestinal microbial balance * Prebiotics are nondigestible food ingredients that stimulate the growth and/or activity of probiotic bacteria * Phytochemicals are naturally occurring plant compounds believed to have health- promoting effects in humans

Health Disease & Nutrition (14 decks)

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