Chapter 1 Flashcards
1
Q
Food
A
plant/ animal contain essential nutrients
Carbohydrates
Fats
Proteins
Produces energy, stimulates growth, maintains life
2
Q
Nutrition
A
Study of nutrients in foods and the body
Study of human behaviors related to food
3
Q
Diet
A
foods a person eats/ drinks
4
Q
Nutrients
A
- components of food that are indispensable to the body’s functioning
- provide energy, building material
- maintain/ repair body
- support growth
- nutrients are water, carbs, fat, protein, vitamins, minerals
5
Q
Malnutrition
A
- caused by excess or deficient food energy or nutrient intake
- imbalance of nutrients
6
Q
Undernutrition
A
Nutrient/ energy deficiency
7
Q
Overnutrition
A
Nutrient/ energy excesses
8
Q
Chronic Diseases
A
- degenerative conditions or illnesses that progress slowly in long duration, lack immediate cure.
- limit functioning, productivity, quality and length of life
9
Q
Anemia
A
- blood condition, red blood cells, body oxygen carriers are inadequate/ impaired and cannot meet oxygen demands of body.
10
Q
Genome
A
- genetic information in the chromosomes
- 35,000 genes and supporting materials
- Study of genomes is genomics
11
Q
Genes
A
- units of cell’s inheritance
- genetic molecule DNA
- each gene directs the making one or more of the body proteins
12
Q
DNA
A
- thread like molecule that encodes genetic information it its structure
- DNA coils up to form chromosomes
13
Q
Benefits of Physical Activity
A
- reduced risk of cardiovascular diseases, diabetes, cancer, hypertension
- increased endurance, strength, flexibility
- less depression
- improved mental functioning
- stronger self - image
- reduced body fat/ increased lean tissue/ muscle
- greater bone density, lessoned risk of bone loss
beneficial sleep
14
Q
Energy
A
- capacity to do work
- can be converted to mechanical, electrical, thermal
- food is measured in calories
- fuels the body’s work indirectly from the sun by way of plants
15
Q
What are the 6 kinds of nutrients?
A
- Carbs
- Fats
- Protein
- Vitamins
- Minerals
- Water
16
Q
Organic
A
- carbon containing (carbs, fat, protein, vitamins)
- include those made by living things
17
Q
Grams
A
Metric units of weight
28 grams = 1 ounce
18
Q
energy-yielding nutrients
A
- nutrients that body can use for energy such as carbs, fat, and protein
- building blocks for body structure
19
Q
Macronutrients
A
- energy yielding nutrients
- carbs, fat, protein
20
Q
Micronutrients
A
- required in small amount; vitamins/ minerals
21
Q
Vitamins/ Minerals
A
- act as regulators
- assist in all body processes, digesting food, moving muscles, disposing of waste, growing new tissue, healing wounds
22
Q
Essential Nutrients
A
- nutrients that body cannot make for itself
- comes from food to prevent deficiencies
23
Q
Fiber
A
- indigestible plant materials
24
Q
What is the most energy rich nutrient?
A
Fat, containing 9 cal/ gram
25
How much calories do Carbs/ Protein contain?
4 cal/ gram
26
Dietary supplements
pills, liquids, powders that contain purified nutrients
27
Elemental Diets
composed of purified ingredients known chemical composition intended to supply greatest amount of essential nutrients to people who cannot eat foods
28
Phytochemicals
- bioactive compounds in plant-derived foods
| - confer color, taste, other characteristics of food
29
Bioactive
- chemical/ physical properties that affect the function of body tissues
- interact with metabolic processes in the body
30
Whole foods
- vegetables
- fruits
- meats
- milk
- grains
- basic, unprocessed, natural farm foods
31
Enriched foods/ fortified foods
- foods which nutrients have been added
32
Functional foods
- whole/ modified foods that contain bioactive foods components
- can provide health benefits, reduce disease risk
33
medical foods
- foods specifically manufacture for use by people with medical disorders
34
Whole foods
- milk
- meats
- fish
- poultry
- vegetables
- beans
- fruits
- grains
35
What constitutes a nutritious diet?
eating pattern, ABCMV
- adequacy
- balance
- calorie control
- moderation
- variety
36
Cuisines
styles of cooking
37
Foodways
sum of culture's habits, customs, beliefs, and preferences concerning food
38
ethnic foods
foods associated with particular cultural subgroup within the population
39
Cultural Competence
awareness and acceptance of one's own and there's cultures and abilities, leading to effective interactions with all kinds of people
40
Omnivorous
people who eat foods of both plant/ animal origin
41
Factors that influence people's food choices
#1 is taste
- psychological
- physical
- social
- philosophical
- advertising
- availability
- cost
- emotional comfort
- habit
- nutrition/ health benefits
- personal preference/ genetic inheritance
- positive/ negative associations
- social norms
- values/ beliefs
- weight
- nutrition/ health benefits
42
vegetarians
exclude animal flesh, animal products such as milk, cheese, eggs
43
6 Stages of Behavior change
- Precontemplation
- Contemplation
- Preparation
- Action
- Maintenance
- Adoption/ Moving On
44
Precontemplation
- Not considering change, have no intention of change, see no problems with behavior
- Action - collect information/ health effects of current behavior and communicate potential benefits of change
45
contemplation
- admit that change may be needed, weigh pros and cons of changing and not changing
- Action - commit to making a change and set a date to start
46
Preparation
- preparing to change specific behavior, taking initial steps and setting goals
- Action- write action plan, spell out specific parts of change, set small step goals, tell others about your plan
47
Action
- Committing time/ energy to making change, following a plan
| - Action - Perform new behavior, manage emotional physical reactions to the change
48
Maintenance
- Striving to integrate the new behavior into daily life and making it permanent
- Action - Persevere through lapses, teach other/ help them achieve their goals
49
Adoption/ Moving On
- After month of year of maintenance without lapses, move on to new goals
50
Nutrient Density
- measure of nutrients provided per calorie of food.
| - provides needed nutrients with relatively few calories
