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Nutrition > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

food

A

any substance that the body takes in and assimilate that will enable it to stay alive and grow

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2
Q

nutrition

A

study of nutrients in food and in the body

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3
Q

diet

A

foods (including beverages) a person usually eats and drinks

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4
Q

nutrients

A

components of food that are indispensable to the body’s functioning

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5
Q

what do nutrients do?

A

provide energy, serve as building material, help maintain or repair body parts, and support growth

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6
Q

what are the nutrients?

A

water, carbohydrates, fat, protein, vitamins, and minerals

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7
Q

malnutrition

A

any condition caused by excess or deficient food energy intake or by an imbalance of nutrients

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8
Q

how many leading causes of death are related to nutrition in the top 10?

A

four

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9
Q

chronic diseases

A

illnesses that progress slowly, are long in duration, and that lack an immediate cure

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10
Q

genome

A

full complement of genetic information in the chromosomes of a cell

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11
Q

how many genes and supporting materials are in a genome?

A

35,000

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12
Q

genes

A

units of a cell’s inheritance

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13
Q

DNA

A

thread-like molecule that encodes genetic information in its structures

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14
Q

what is anemia?

A

blood condition in which red blood cells are inadequate or impaired and cannot meet the oxygen demands of the body

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15
Q

what is Healthy People 2020?

A

10 year objective by the US Department of Health and Human Services that guide national health promotion efforts

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16
Q

what is the vision of Healthy People 2020?

A

a society in which all people live long, healthy lives

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17
Q

energy

A

capacity to do work

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18
Q

what is food energy measured in?

A

calories

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19
Q

organic

A

carbon containing

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20
Q

which of the six classes of nutrients are organic?

A

carbohydrates, fats, proteins, and vitamins

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21
Q

grams

A

units of weight

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22
Q

how many grams equal an ounce?

A

28

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23
Q

energy-yielding nutrients

A

nutrients that the body can use for energy and supply the building blocks for body structure

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24
Q

what are the energy-yielding nutrients?

A

carbohydrates, fats and proteins

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25
Q

essential nutrients

A

nutrients the body cannot make for itself from other raw materials

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26
Q

calories

A

units of energy

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27
Q

dietary supplements

A

pills, liquids, or powders containing purified nutrients or other ingredients

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28
Q

elemental diets

A

diets composed of purified ingredients of a known chemical composition

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29
Q

phytochemicals

A

compounds in plant-derived foods

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30
Q

bioactive

A

having biological activity in the body

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31
Q

how many calories per gram do carbohydrates have?

A

4 calories/gram

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32
Q

how many calories per gram do fats have?

A

9 calories/gram

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33
Q

how many calories per gram do proteins have?

A

4 calories/gram

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34
Q

how many calories per gram does alcohol have?

A

7 calories/gram

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35
Q

what are the macronutrients?

A

carbohydrates, fats, and proteins

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36
Q

what are the micronutrients?

A

vitamins and minerals

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37
Q

what are vitamins and minerals also known as?

A

regulator nutrients

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38
Q

eating pattern

A

habitual intake of foods and beverages over time

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39
Q

adequacy

A

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

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40
Q

balance

A

providing foods of a number of types of proportion to each other

41
Q

calorie control

A

control of energy intake

42
Q

moderation

A

providing constituents within set limits, not in excess

43
Q

variety

A

providing a wide selection of foods

44
Q

legumes

A

beans, peas, lentils; inexpensive sources of proteins, vitamins, minerals, and fiber that contribute little fat to the diet

45
Q

cuisines

A

styles of cooking

46
Q

foodways

A

sum of a culture’s habits, customs, beliefs, and preferences concerning foods

47
Q

ethnic foods

A

foods associated with particular cultural subgroups within a population

48
Q

cultural compentence

A

having awareness and acceptance of one’s own and others cultures and abilities leading to effective interactions with all kinds of people

49
Q

omnivores

A

people who eat bot plant and animal origin

50
Q

vegetarians

A

people who exclude animal flesh and possible other animal products (dairy) from their diets

51
Q

what are the factors that drive food choices?

A

advertising, availability, cost, emotional comfort, habit, personal preference and genetic inheritance, positive or negative associations, region of country, social pressure, values or beliefs, weight, and nutrition and health benefits

52
Q

is nutrition an art or a science?

A

science

53
Q

case studies

A

studies of individuals that yield observations that may lead to possible avenues of research

54
Q

epidemiological studies

A

studies of whole populations that provide another sort of information

55
Q

correlation

A

something that is a factor of something else like gumdrop eating and tooth decay

56
Q

intervention studies

A

studies in which researchers actively intervene to alter people’s eating habits that go a step further

57
Q

experimental group

A

one set of subjects that might receive a treatment

58
Q

control group

A

one set of subjects that might go untreated or receive a placebo

59
Q

placebo

A

sham treatment

60
Q

blind experiment

A

subjects do no know who among the members receives the treatment and who receives the sham

61
Q

laboratory studies

A

pinpoint mechanisms by which nutrition acts

62
Q

what are intervention studies also called?

A

controlled clinical trials

63
Q

what is NHANES?

A

The National Health and Nutrition Examination Surveys

64
Q

what does NHANES do?

A

provide data to the US food consumption and nutrition status

65
Q

precontemplation

A

collect information about health effects of current behaviors and potential benefits of change

66
Q

contemplation

A

commit to making a change and set a date to start

67
Q

preparation

A

write an action plan, spelling out specific parts of the change; set small-step goals; tell others about the plan

68
Q

action

A

perform the new behavior; manage emotional and physical reactions to the change

69
Q

maintenance

A

preserve through lapses; teach others and help them achieve their own goals; can last for years

70
Q

adoption/moving on

A

after months or a year of maintenance without lapses, move on to other goals

71
Q

both heart disease and cancer are due to genetic causes, and diet cannot influence whether they occur

A

false

72
Q

the nutrition objectives for the nation, as part of Healthy People 2020

A

envision and society in which all people live long, healthy lives AND set US nutrition and weight related goals, one decade at a time

73
Q

some conditions, such as _____, are almost entirely nutrition related

A

iron deficiency anemia

74
Q

according to a national 2010 health report

A

most people’s diet lacked enough fruits, vegetables, and whole grains

75
Q

energy-yielding nutrients include all of the following accept _____

A

vitamins

76
Q

organic nutrients include all of the following except

A

minerals

77
Q

both carbohydrate and protein have 4 calories per gram

A

true

78
Q

one of the characteristics of a nutritious diet is that the diet provides no constituent in excess. this principle of diet planning is called

A

moderation

79
Q

which of the following is an example of processed foods?

A

bread

80
Q

people most often choose foods for the nutrients they provide

A

false

81
Q

studies of population in which observation is accomplished by experimental manipulation of some population members are referred to as _____

A

intervention studies

82
Q

an important nation food and nutrient intake survey, called What We Eat in America, is part of

A

NHANES

83
Q

behavior changes is a process that takes place in stages

A

true

84
Q

a person who is setting goals in preparation for a behavior change is in a stage called precontemplation

A

false

85
Q

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 . this is an example of _____

A

nutrient density

86
Q

a person who wishes to meet nutrient needs while not overconsuming calories is wise to master

A

the concept of nutrient density

87
Q

these “red flags” can help to identify nutrient quackery

A

enticing quick and simple answers to complex problems, casts suspicion on the regular food supply, and offers solid support and praise from users

88
Q

in this nation, stringent controls make it difficult to obtain a bogus nutrition credentials

A

false

89
Q

complex carbohydrates are called?

A

polysaccharides

90
Q

simple carbohydrates are called?

A

monosaccharides and disaccharides

91
Q

what is an example of a statin drug?

A

lipitor

92
Q

how many amino acids are there?

A

20

93
Q

how many of the amino acids are essential?

A

9

94
Q

how many vitamins have we discovered?

A

14

95
Q

what are the water soluble vitamins?

A

b complex and vitamin c

96
Q

what are the fat soluble vitamins?

A

vitamins a, d, e, and k

97
Q

how many drinks a day is the allowance for men?

A

2 drinks per day

98
Q

how many drinks a day is the allowance for women?

A

1 drink per day

99
Q

how many minerals are there?

A

15

Nutrition (6 decks)

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