Chapter 1

Question 1

Scientifically, materials, usually of plant or animal origin, that contain essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and that are ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life; socially, a more limited number of such materials defined as acceptable by a culture.

Answer 1

Food

Question 2

The science of how food nourishes the body. The study of the nutrients in foods and in the body; sometimes also the study of human behaviors related to food.

Answer 2

Nutrition

Question 3

The foods (including beverages) a person usually consumes.

Answer 3

Diet

Question 4

The best food for you. Getting an equal amount supports growth and maintenance of strong muscles, sound bones, healthy skin, and sufficient blood to cleanse and nourish all parts of your body. Provides the right amount of energy and sufficient nutrients. If the food you eat provide too little or too much nutrients, your health may suffer. Especially if too little or too much is provided everyday, you may eventually experience severe disease effects. You need to balance out the amount you consume to prevent malnutrition. (6)

Answer 4

Water, carbohydrates, fats, proteins, vitamins, and minerals

Question 5

Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. Nutrient or energy deficiencies are forms of undernutrition; nutrient or energy excesses are forms of overnutrition. It includes deficiencies, imbalances, and excesses of nutrients alone or in combination, any of which can take a toll on health over time.

Answer 5

Malnutrition

Question 6

What does nutrients in food do?

Answer 6

supports the following:
- supports growth
- maintenance
- repairs the body

Question 7

Among the common lifestyle habits that alter people’s development of serious diseases, only two are more influential than food habits:

Answer 7

Tobacco and Alcohol in excess

Question 8

Leading Causes of Death Linked with Diet (4): All of which are chronic diseases

Answer 8

Number #1 - Heart Disease
Number #2 - Cancers
Number #3 - Accidents (related to drinking alcohol)
Number #4 - Strokes
Numbe#5 - Diabetes

Question 9

Factors that can modify the severity of diseases: (4)

Answer 9

• physical activity
• sleep
• emotional stress
  -environmental factors

Question 10

What kind of genetic conditions are largely unrelated to nutrition and almost purely genetic?

Answer 10

• sick-cell anemia
• down syndrome
• hemophilia

Question 11

What genetic conditions are more nutrition related than others?

Answer 11

• iron deficiency anemia
• vitamin deficiencies
• mineral deficiencies
• toxicities
• poor resistance to disease

Question 12

What represents the entire sequence of the genes in human DNA?

Answer 12

genome

Question 13

The full complement of genetic information in the chromosomes of a cell. In human beings, this consists of about 35,000 genes and supporting materials. Also defined in Controversy 13. Constitutes the body’s instructions for making all of the working parts of a human being. 99% the same in all people; all of the normal variations such as differences in hair color, as well as variations that result in diseases such as sickle-cell anemia, lie in the 0.1% of the genome that varies.

Answer 13

genome

Question 14

Units of a cell’s inheritance; sections of the larger genetic molecule DNA (deoxyribonucleic acid). Each gene directs the making of one or more of the body’s proteins.

Answer 14

genes

Question 15

The thread-like molecule that encodes genetic information in its structure; these strands coil up densely to form the chromosomes.

Answer 15

DNA

Question 16

True or False?
New treatments for formerly untreatable conditions, including some forms of cancer, are emerging from genomics research. In the future, personalized nutrition may allow dietitians to take into account variations in a client’s genome to more precisely meet the nutrient needs of the individual.

Answer 16

True

Question 17

An emerging sciencebased approach to nutrition advice that employs an individual’s genetic and other information to promote diet-related behaviors that result in measurable health outcomes.

Answer 17

personalized nutrition

Question 18

What influences long-term health within the range set by genetic inheritance?

Answer 18

diet

Question 19

What exerts little influence on some diseases but strongly affect others?

Answer 19

Nutrition

Question 20

People who combine regular physical activity with a nutritious diet can expect to receive at least some of these benefits:

Answer 20

• Reduced risks of cardiovascular diseases, diabetes, certain cancers, hypertension, and other diseases.
• Increased endurance, strength, and flexibility.
• More cheerful outlook and less likelihood of depression.
• Improved mental functioning.
• Feeling of vigor.
• Feeling of belonging—the companionship of sports.
• Stronger self-image.
• Reduced body fat and increased lean tissue.
• A more youthful appearance, healthy skin, and improved muscle tone.
• Greater bone density and lessened risk of adult bone loss in later life.
• Increased independence in the elderly.
• Sound, beneficial sleep.
• Faster wound healing.
• Reduced menstrual distress.
• Improved resistance to infection.

Question 21

The capacity to do work. Can be converted to mechanical, electrical, thermal, or other forms of this in the body. The energy that fuels the body’s work comes indirectly from the sun by way of plants. Plants capture and store the sun’s energy in their tissues as they grow. When you eat plant-derived foods such as fruit, grains, or vegetables, you obtain and use the solar energy they have stored. Plant-eating animals obtain their energy in the same way, so when you eat animal tissues, you are eating compounds containing energy that originally came from the sun.

Answer 21

Energy

Question 22

Energy in food.

Answer 22

Chemical energy

Question 23

How is food energy measured?

Answer 23

calories

Question 24

List the 6 kinds of nutrients the body requires: (4 of them being organic)

Answer 24

• Carbohydrate (Organic)
• Fat (Organic)
• Protein (Organic)
• Vitamins (Organic)
• Minerals
• Water

Question 25

Carbon containing. These compounds include only those made by living things and do not include compounds such as carbon dioxide, diamonds, and a few carbon salts. The nutrients contain the element carbon derived from living things.

Answer 25

Organic

Question 26

2 of the following nutrients contain carbon, oxygen, hydrogen, nitrogen (amine), and minerals ( the mineral sulfur B12 cobalt):

Answer 26

Protein and Vitamins

Question 27

What 2 nutrients contains just carbon, oxygen, and hydrogen?

Answer 27

Carbohydrates and Fat

Question 28

What 1 nutrient just contains minerals?

Answer 28

minerals

Question 29

What 1 nutrient contains oxygen, hydrogen, and minerals?

Answer 29

Water

Question 30

NUTRIENT QUANTITIES ARE MEASURED IN THIS. Metric units of weight. When considering quantities of foods and nutrients, scientists often measure them in this, units of weight. 28 grams equal an ounce. A milligram is one-thousandth of a gram. A microgram is one-millionth of a gram.

Answer 30

Grams

Question 31

True or False?
Foods and the human body are made of the same materials.

Answer 31

True

Question 32

The nutrients the body can use for energy those being the three out of the 6 nutrients. These are carbohydrate, fat, and protein and they contribute to the calories you consume. Alcohol yields energy too.

Answer 32

energy-yielding nutrients

Question 33

What nutrients are referred to as the macronutrients?

Answer 33

carbohydrate, fat, and protein

Question 34

Among the macronutrients, what stands out for doing the double duty: it can yield energy, but it also provides materials that form structures and working parts of body tissues. Building blocks for body structures.

Answer 34

protein

Question 35

Another name for the energy-yielding nutrients; carbohydrate, fat, and protein.

Answer 35

macronutrients

Question 36

Alcohol contributes energy at a rate of about how many calories per gram? NOTE: Alcohol is not classes as a nutrient because it interferes with growth, maintenance, and repair of body tissues.

Answer 36

7

Question 37

The following energy nutrients Carbohydrate, Fat, and Protein if consumed, also contributes energy ata rate of about how many calories per gram (cal/g)?

Answer 37

Carbs-> 4
Fat -> 9
Protein -> 4

Question 38

What are the 2 nutrients that are considered micronutrients?

Answer 38

Vitamins and Minerals

Question 39

Nutrients required in very small amounts. Provide no energy to the body.

Answer 39

micronutrients

Question 40

Serve as parts of body structures (calcium and phosphorus, for example, are major constituents of bone).

Answer 40

minerals

Question 41

Vitamins and minerals act as these assisting in all body processes: digesting food; moving muscles; disposing of wastes; growing new tissues; healing wounds; obtaining energy from carbohydrate, fat, and protein; and participating in every other process necessary to maintain life.

Answer 41

regulator nutrients

Question 42

The body constantly loses this, mainly through sweat, breath, and urine, and that must constantly be replaced. Without this, the body’s cells cannot function.

Answer 42

Water

Question 43

What is the foremost in quantity among the six classes of nutrients in the body?

Answer 43

Water

Question 44

The nutrients the body cannot make for itself (or cannot make fast enough) from other raw materials; nutrients that must be obtained from food to prevent deficiencies. Found in all six classes of nutrients.

Answer 44

essential nutrients

Question 45

Not listed among the essential nutrients. The reason why: This passes through the body unabsorbed, and omitting it from the diet does not reliably cause a specific deficiency disease. Although, it is beneficial to consume for health.

Answer 45

fiber

Question 46

Food scientists measure food energy in this, units of heat.

Answer 46

kilocalories

Question 47

FOOD ENERGY IS MEASURED IN THIS. Units of energy. In nutrition science, the unit used to measure the energy in foods is a kilocalorie (also called kcalorie or Calorie): it is the amount of heat energy necessary to raise the temperature of a kilogram (a liter) of water 1 degree Celsius.

Answer 47

calories

Question 48

What nutrient is the most energy-rich?

Answer 48

fat

Question 49

Pills, liquids, or powders that contain purified nutrients or other ingredients.

Answer 49

dietary supplements

Question 50

Can state what nutrients human beings need to survive at least for a time.

Answer 50

Nutrition science

Question 51

Scientists are becoming skilled at making these… life saving liquid diets of precise chemical composition for hospital patients and others who cannot eat ordinary food. These formulas, administered for days or weeks, support not only continued life but also recovery from nutrient deficiencies, infections, and wounds. Liquid nutritional supplements, sometimes called formula diets, are essential to help sick people to survive, but they do not enable people to thrive over long periods. Even in hospitals, diet formulas do not support optimal growth and health. Lately, marketers have taken these liquid supplement formulas out of the medical setting and have advertised them heavily to healthy people of all ages as “meal replacers” or “insurance” against malnutrition. The truth is that real food is the superior source of nutrients and other food constituents needed by the body. Most healthy people who eat a nutritious diet need no dietary supplements at all.

Answer 51

elemental diets

Question 52

What does food offer that cannot be provided through a needle or a tube?

Answer 52

In the digestive tract, the stomach and intestine are dynamic, living organs, changing constantly in response to the foods they receive—even to just the sight, aroma, and taste of food. When a person is fed through a vein, the digestive organs, like unused muscles, weaken and grow smaller. The digestive organs also release hormones in response to food, and these send messages to the brain that bring the eater a feeling of satisfaction: “There, that was good. Now I’m full.” Eating offers both physical and emotional comfort. Medical science now dictates that a person should be fed through a vein for as short a time as possible and that real food taken by mouth should be reintroduced as early as possible.

Question 53

In addition to their nutrients, foods contain these, compounds that confer color, taste, and other characteristics to foods. Bioactive compounds in plant-derived foods.

Answer 53

phytochemicals –>(phyto means plant)

Question 54

Have chemical or physical properties that affect the function of the body tissues. In other words, food components that interact with metabolic processes in the body and may affect disease risks. Even an ordinary baked potato contains hundreds of different compounds. Nutrients and other food components interact with each other in the body and operate best in harmony with one another. In view of all this, it is not surprising that food gives us more than just nutrients.

Answer 54

bioactive

Question 55

Foods in their natural state such as vegetables, fruits, meats, milk, and grains. Form the basis of a nutritious diet. Also referred to as basic, unprocessed, natural, or farm foods. *0% of population consumes too few servings of fruits and vegetables each day. Potatoes (prepared as french fries) are most common vegetable chosen.

Answer 55

whole foods

Question 56

manufactured to taste delicious, need little preparation, and compete for shoppers’ attention.

Answer 56

Ultra-processed foods

Question 57

Foods to which to nutrients have been added. If the starting material is a whole, basic food such as milk or whole grain, the result may be highly nutritious. If the starting material is a concentrated form of sugar or fat, the result is less nutritious.

Answer 57

enriched and fortified foods

Question 58

Restaurant foods that are available within minutes after customers order them—traditionally, hamburgers, French fries, and milkshakes; more recently, salads and other vegetable dishes as well. These foods may or may not meet people’s nutrient needs, depending on the selections provided and on the energy allowances and nutrient needs of the eaters.

Answer 58

fast foods

Question 59

A marketing term for foods that contain bioactive food components believed to provide health benefits, such as reduced disease risks, beyond the benefits that their nutrients confer. However, all nutritious foods support health in some ways. Identify foods containing substances, natural or added, that might lend protection against chronic diseases.

Answer 59

functional foods

Question 60

Foods specially manufactured for use by people with medical disorders and administered on the advice of a physician.

Answer 60

medical foods

Question 61

All foods are considered this but it doesn’t necessarily classify them as healthy or not healthy. A term that has no legal definition but is often used to imply wholesomeness

Answer 61

natural foods

Question 62

Understood to mean foods grown without synthetic pesticides or fertilizers. In chemistry, however, all foods are made mostly of organic (carbon-containing) compounds.

Answer 62

organic foods

Question 63

Foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others. Depending on the starting material and the process, this may or may not be nutritious.

Answer 63

processed foods

Question 64

Foods used frequently or daily—for example, rice (in East and Southeast Asia) or potatoes (in Ireland). Many of these foods are sufficiently nutritious to provide a foundation for a healthful diet.

Answer 64

staple foods

Question 65

Highly palatable manufactured food and beverage products often high in industrial ingredients, such as sugars, refined starches, modified protein, hydrogenated fats, salt, and additives intended to disguise or improve undesirable sensory qualities of the final product. Additives may include colorants, flavorings, moisturizers, sweeteners, and many others. Examples include: sugary refined breakfast cereals, candies, cookies, fried chicken nuggets, liquid nutritional supplements, potato “tots,” snack chips and cakes, and soft drinks.

Answer 65

Ultra-processed foods and beverages

Question 66

Dairy products; meats and similar foods such as fish and poultry; vegetables, including dried beans and peas; fruits; and grains. These foods are generally considered to form the basis of a nutritious diet. Also called basic foods.

Answer 66

Whole foods, also called “basic foods”

Question 67

The extent to which foods suport good health depends on what?

Answer 67

the amount of calories, nutrients, and phytochemicals they contain

Question 68

A habitual way of choosing foods, with 5 characteristic principles : adequacy, balance, calorie control, moderation, and variety. Also called eating pattern; a person’s usual diet; combination of foods and beverages that individual’s intake over time.

Answer 68

dietary pattern

Question 69

The dietary characteristic of providing all of the essential nutrients, fiber, and energy in sufficient AMOUNTS to maintain health and body weight. Examples: iron. You lose some everyday, so you have to keep replacing it, and you can get it into your body only by eating foods that contain it. So consume meat, fish, poultry, and legumes to keep iron in your system and as a preventative for iron deficiency anemia.

Answer 69

Adequacy

Question 70

The dietary characteristic of providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not crowd out the diet foods that are rich in other nutrients. Do not overemphasize one nutrient or food type at the expense of another. Example: People can consume enough iron but forget to consume calcium which the body needs for bone developmental growth. Balancing the whole diet is important to obtain equal nutrients to the body.

Answer 70

balance

Question 71

The dietary characteristic of controlling energy intake; a feature of a sound diet plan. The foods provide the amount of energy you need to maintain appropriate weight - not more not less. Your intake of energy (calories) should not exceed or fall short of energy needs. This characteristic ensures that energy intakes from food balance energy expenditures required for body functions and physical activity. Eating such a diet helps control body fat content and weight.

Answer 71

calorie control

Question 72

The dietary characteristic of providing constituents within set limits, not to excess. The foods do not provide excess fat, salt, sugar, or other unwanted constituents. You can still eat the foods you want ever so often if you eat healthy foods along with it. There is a possibility for harm if you consume too much of something healthy such as fiber. Too much fiber can lead to nutrient losses.

Answer 72

Moderation

Question 73

The dietary characteristic of providing a wide selection of foods—the opposite of monotony. The foods chosen differ from one day to the next. In addition, to maintain a steady supply of nutrients, meals should occur with regular timing throughout the day. You can obtain nutrients even from unhealthy foods like chocolate. This characteristic provides more adequate nutrients and can provide interest in exploring new sources of foods.

Answer 73

Variety

Question 74

What drives people to eat what they eat? List some factors:

Answer 74

• Advertising
• Availability
• Cost
• Emotional comfort
• Habit
• personal preference
• where you live
• weight
• values and beliefs
• social norms

Question 75

Studies of individuals yield observations that may lead to possible avenues of research. A study of a single individual. When in clinical settings, researchers can observe treatments and their apparent effects. To prove that a treatment has produced an effect requires simultaneous observation of an untreated similar subject (a case control). A study of a man who ate gumdrops and became a famous dancer might suggest that an experiment be done to see if gumdrops contain dance-enhancing power. Another example: “This person eats too little of nutrient X and has illness Y.”

Answer 75

Case studies

Question 76

Studies of whole populations. Often used in nutrition to search for correlations between dietary habits and disease incidence; a first step in seeking nutrition-related causes of diseases. Example: “This country’s food supply contains more nutrient X, and these people suffer less illness Y.”

Answer 76

epidemiological studies

Question 77

Provides another sort of information. The simultaneous change of two factors, such as the increase of weight with increasing height (a direct or positive correlation) or the decrease of cancer incidence with increasing fiber intake (an inverse or negative correlation). A correlation between two factors suggests that one may cause the other but does not rule out the possibility that both may be caused by chance or by a third factor. Example: An epidemiological study might find no worldwide correlation of gum drop eating with fancy footwork but, unexpectedly, might reveal a correlation with tooth decay. It doesn’t cause something else but there is a relation to something happening at the same time or found when researching a finding.

Answer 77

Correlation

Question 78

Studies in which researchers actively intervene to alter people’s eating habits. Studies of populations in which observation is accompanied by experimental manipulation of some population members—for example, a study in which half of the subjects (the experimental subjects) follow diet advice to reduce fat intakes, while the other half (the control subjects) do not, and both groups’ heart health is monitored. Another example: Let’s add foods containing nutrient X to some people’s food supply and compare their rates of illness Y with the rates of others who don’t receive the nutrient.”

Answer 78

Intervention studies

Question 79

An experiment in which the subjects do not know whether they are members of the experimental group or the control group. the subjects do not know who among the members receives the treatment and who receives the sham (or placebo). If the two groups experience different effects, then the treatment’s effect can be pinpointed. For example, an intervention study might show that withholding gumdrops, together with other candies and confections, reduced the incidence of tooth decay in an experimental population compared to that in a control population.

Answer 79

blind experiment

Question 80

A group of individuals who are similar in all possible respects to the group being treated in an experiment but who receive a sham treatment instead of the real one. Also called control subjects. This group goes untreated or receives the placebo treatment .

Answer 80

control group

Question 81

Receives the treatment.

Answer 81

experimental group

Question 82

Neither the subjects nor the researchers know to which group the members belong until the end of the experiment.

Answer 82

Double-blind experiment

Question 83

An experiment in which one group of subjects (the experimental group) receives a treatment and a comparable group (the control group) receives an imitation treatment and outcomes for the two are compared. Ideally, neither subjects nor researchers know who receives the treatment and who gets the placebo (a double-blind study).

Answer 83

controlled clinical trial

Question 84

A computer-driven statistical summary of evidence gathered from multiple previous studies.

Answer 84

meta-analysis

Question 85

Studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects. Such studies often use animals as subjects. Example: “Let’s see if a nutrient X deficiency causes illness Y by inducing a deficiency in these rats.”

Answer 85

laboratory studies

Question 86

A sham treatment often used in scientific studies; an inert, harmless medication. It is the healing effect that the act of treatment, rather than the treatment itself, often has.

Answer 86

placebo

Question 87

The U.S. Department of Health and Human Services releases its science-based Healthy People nutrition and health objectives for the nation. These standards, updated every decade, are used by federal programs and others to set priorities and measure improvements in behaviors and health outcomes. The aim of this is to help people live long, health lives.

Answer 87

Health People 2030

Question 88

Stages of Behavior Change: (6)

Answer 88

• Precontemplation
• Contemplation
• Preparation
• Action
• Maintenance
• Adoption/Moving On

Question 89

Not considering a change; have no intention of changing; see no problems with current behavior. Example: Collect information about health effects of current behavior and potential benefits of change.

Answer 89

Precontemplation

Question 90

Admit that change may be needed; weigh pros and cons of changing and not changing. Example: Commit to making a change and set a date to start.

Answer 90

Contemplation

Question 91

Preparing to change a specific behavior, taking initial steps, and setting some goals. Example: Write an action plan, spelling out specific parts of the change. Set small-step goals; tell others about the plan.

Answer 91

Preparation

Question 92

Committing time and energy to making a change; following a plan set for a specific behavior change. Example: Perform the new behavior. Manage emotional and physical reactions to the change.

Answer 92

Action

Question 93

Striving to integrate the new behavior into daily life and striving to make it permanent. Example: Persevere through lapses. Teach others and help them achieve their own goals. (This stage can last for years.)

Answer 93

Maintenance

Question 94

The former behavior is gone, and the new behavior is routine. Example: After months or a year of maintenance without lapses, move on to other goals.

Answer 94

Adoption/Moving On

Question 95

Lengthy advertisements in newspapers and magazines that read like feature articles but are written for the purpose of touting the virtues of products and may or may not be accurate.

Answer 95

advertorials

Question 96

The mental activity of rationally and skillfully analyzing, synthesizing, and evaluating information. Helps identify nutrition misinformation for example because you now know what to look for such as credible sources.

Answer 96

critical thinking

Question 97

the promotion, for financial gain, of devices, treatments, services, plans, or products (including diets and supplements) claimed to improve health, well-being, or appearance without proof of safety or effectiveness. (This word from the term quacksalver, meaning a person who quacks loudly about a miracle product—a lotion or a salve.)

Answer 97

fraud or quackery

Question 98

Feature-length television commercials that follow the format of regular programs but are intended to convince viewers to buy products and not to educate or entertain them.

Answer 98

Infomercials

Question 99

Stories, usually false, that may travel rapidly throughout the world via the internet, gaining the appearance of validity solely on the basis of repetition.

Answer 99

urban legends

Question 100

A person who wishes to meet nutrient needs while not overconsuming calories is wise to master. Example: A slice of peach pie supplies 357 calories with 48 units of vitamin A; one large peach provides 42 calories and 53 units of vitamin A.

Answer 100

nutrient density