Chapter 1

Question 1

Malnutrition

Answer 1

a condition caused by excess or deficient food/nutrient intake or an imbalance of nutrients.

Question 2

2 lifestyle habits more influential than food that alter people’s development of serious diseases,

Answer 2

smoking and drinking

Question 3

Leading causes of death linked with diet and alcohol

Answer 3

• heart diseases
• Cancers
• Accidents
• strokes
• diabetes

Question 4

Chronic diseases

Answer 4

degenerative conditions/ illnesses that progress slowly, long in duration, and lack an immediate cure.

Question 5

Anemia

Answer 5

a blood condition in which red blood cells are inadequate or impaired and so cannot meet the body’s oxygen demands.

Question 6

genome

Answer 6

the full complement of genetic information in the chromosomes of a cell.

Question 7

genes

Answer 7

units of a cell’s inheritance;

Question 8

DNA

Answer 8

the thread-like molecule that encodes genetic information in its structure;

Question 9

The _______ is 99.9 percent the same in all people;

Answer 9

human genome

Question 10

0.1 of the genome that varies include

Answer 10

normal variations like hair color, and variations that result in disease

Question 11

personalized nutrition

Answer 11

nutrition advice that employs an individual’s genetics and other info promote diet-related behaviors resulting in measurable health outcomes.

Question 12

energy

Answer 12

the capacity to do work.

Question 13

How is solar energy is obtained through diet?

Answer 13

consuming plant-based foods (fruits, veggies, grains)

Question 14

Organic

Answer 14

carbon-containing

Question 15

4 organic nutrients

Answer 15

carbohydrates, protein, fat, vitamins

Question 16

six classes of nutrients

Answer 16

• carbohydrates
• protein
• fat
• vitamins
• minerals
• water

Question 17

true or false: Foods and the human body are made of the same materials.

Answer 17

true

Question 18

Energy-yielding nutrients (macronutrients)

Answer 18

the nutrients the body can use for energy:

Question 19

name the 3 macronutrients

Answer 19

carbohydrates, fats, protein

Question 20

double duty of proteins

Answer 20

yield energy and provide materials that form structures and working body tissue

Question 21

alcohol calories/per gram

Answer 21

7 calories/per gram

Question 22

what are the micronutrients (provide no energy to body)

Answer 22

vitamins and minerals

Question 23

vitamins and minerals act as

Answer 23

regulators

Question 24

essential nutrients (includes 6 classes)

Answer 24

the nutrients the body cannot make for itself and must obtain from food

Question 25

fiber

Answer 25

indigestible plant materials,

Question 26

why is fiber not considered an essential nutrient

Answer 26

most fiber passes through the body unabsorbed, and omitting it from the diet

Question 27

calories

Answer 27

units of measuring energy in food also called kcal/ kilocalorie

Question 28

elemental diets

Answer 28

diets composed of purified ingredients of known chemical composition; --- liquid diet common for patients

Question 29

what happens when a person is fed through a vein for a prolonged period

Answer 29

unused digestive organs become weak and grow smaller

Question 30

phytochemicals

Answer 30

bioactive compounds in plant-derived foods

Question 31

bioactive

Answer 31

having chemical or physical properties that affect the functions of the body tissues.

Question 32

enriched/ fortified foods

Answer 32

foods to which nutrients have been added

Question 33

fast food

Answer 33

restaurant foods that are available within minutes after customers order them

Question 34

functional foods

Answer 34

a marketing term for foods that contain bioactive food components believed to provide health benefits

Question 35

staple foods

Answer 35

foods used frequently or daily

Question 36

organic foods

Answer 36

foods grown without synthetic pesticides or fertilizers

Question 37

dietary pattern

Answer 37

a person’s usual diet.

Question 38

adequacy

Answer 38

all of the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weight.

Question 39

calorie control

Answer 39

the dietary characteristic of controlling energy intake;

Question 40

moderation

Answer 40

the dietary characteristic of providing constituents within set limits, not to excess.

Question 41

what principles does a nutritious diet follow

Answer 41

(ABCMV) Adequacy Balance Calorie control Moderation Variety

Question 42

omnivores

Answer 42

people who eat foods of both plant and animal origin

Question 43

vegetarians

Answer 43

vegetarians are people who exclude from their diets animal flesh and possibly other animal products

Question 44

number 1 factor driving food choices

Answer 44

taste

Question 45

well, over 80 percent of our population consumes too few of _____ and ______ every day.

Answer 45

fruits; vegetables

Question 46

National Health and Nutrition Examination Surveys (NHANES)

Answer 46

program of studies designed to assess the health and nutritional status of adults and children in the United States

Question 47

6 stages of change

Answer 47

- precontemplation - contemplation - preparation - Action - maintenance - adoption/moving on

Question 48

What is the first step of the Scientific Method researchers follow?

Answer 48

observation and question

Question 49

intervention studies

Answer 49

Studies of populations in which observation is accompanied by experimental manipulation of some population members