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Chapter 1 Flashcards

1
Q

what percent of men are overweight or obese?

A

74%

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2
Q

What percent of women are overweight or obese?

A

64%

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3
Q

What percent of children ages 2 and up are overweight ?

A

32%

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4
Q

What is a obesogenic environment?

A

Food ability and portion sizes, decreased activity

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5
Q

What are some challenges for nutritional professionals

A

Increased numbers of older adults

Food pattern health risks

Rapid increase in racial diversity

Processed foods and chemicals in food

People’s genes

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6
Q

How do nutrients give out incorrect information

A

Internet sources and websites

Misleading sale information

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7
Q

Reliable sources to information include what?

A

Government agencies
Universities
State extension services
Medical facilities

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8
Q

Specific Chemical compounds and elements in food

A

Nutrients

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9
Q

How many nutrients have been found to be essential to human life and health?

A

50

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10
Q

What are the essential macronutrients and micronutrients?

A

Macro nutrients – carbohydrates, fats, proteins, and water

Micro nutrients – vitamins and minerals

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11
Q

The sum of all chemical reactions that use nutrients

A

Metabolism

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12
Q

What are the three general functions of nutrients in the body?

A

They provide energy

They build and repair body tissues

They regulate metabolism and maintain homeostasis

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13
Q

This is the storage form of carbohydrate used for quick energy

A

Glycogen

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14
Q

The body’s primary source of fuel for heat and energy?

A

Carbohydrates

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15
Q

What percent of total calories should be supplied by carbohydrates?

A

45 to 65%

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16
Q

Your calories should come more from complex (starch) or simple (sugars)carbohydrates?

A

Complex

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17
Q

Each gram of carbohydrates yields how many kcals when metabolized in the body?

A

4kcal

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18
Q

Fats come from what type of sources?

A

Animal and plant sources

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19
Q

Fats yield how many kcals per gram?

A

9

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20
Q

What percent of total fat calories should you consume a day?

A

20% to 35%

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21
Q

Should the fats you eat be unsaturated or saturated?

A

Unsaturated are more healthy

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22
Q

What is the primary function of Proteins?

A

Tissue building

But can also be used for energy if needed

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23
Q

How many kcal for Proteins per gram?

A

4

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24
Q

Protiens - what percent of total calories?

A

10-35%

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25
These are broken down into amino acids, the tissues are constantly broken down and rebuild
Protiens
26
What do protiens form?
Enzymes and hormones
27
Minerals help build tissues: What type of mineral gives strength to bones and teeth?
Calcium and phosphorus
28
What type of mineral is a component of hemoglobin and binds oxygen for transport to cells?
Iron
29
Complex molecules needed in very minute amount, but essential in certain tissues
Vitamins
30
This vitamin helps produce the substance that cements tissues together and prevents tissue bleeding
Vitamin c
31
This vitamin is needed in the rods and cones of the eye and is needed for vision and dim light
Vitamin a
32
This helps control cell metabolism
Minerals
33
Component of cell enzyme systems Govern reactions that produce energy and synthesize important molecules
Vitamins
34
This is important to form the blood, lymph and intercellular fluid that transport nutrients to cells and removes waste Metabolism regulation
Water
35
What is the concept of nutrient interrelationships? What type of roles do nutrients have?
No nutrient ever works alone Nutrients have many different metabolism functions such as a primary role or supporting role
36
This is referred to as the nutritional health of an individual
Nutritional status
37
What is your nutritional status influenced by?
Your living situation, social and economic factors, available food, food choices, state of health
38
How do you evaluate someone's nutritional status?
Dietary records Blood nutrient levels/deficiencies Measurements of weight for height Clinical assessments looking at skin, hair, eyes
39
What is optimal nutrition
When one meets their day-to-day nutrient needs and maintains appropriate nutrients
40
What is undernutrition
When someone lacks the nutrients they need to sustain a healthy pregnancy or childhood growth spurt
41
What is under nutrition caused by?
Poor eating habits Stressed environments No where to obtain food or nutrients
42
This is when nutrient intake is not sufficient to meet day to day needs Energy needs may be met but micronutrients are lacking
Overt nutrition
43
How many US households report food insecurity?
14.9%
44
Excessive energy intake and low physical active and weight gain Can also occur with excessive intakes of micronutrients from supplements
Overnutrition
45
Nutrient content of food to its energy content
Nutrition density
46
What are nutrient dense foods?
Vitamins, minerals, essential fatty acid's, proteins, kcals
47
What is empty calorie foods?
When foods have kcals but no essential nutrients
48
Until about what year were policies and programs intended to get rid of hunger malnutrition and deficiency diseases? Created free or reduced cost lunches
1950 Development of nutrition policy
49
What year did they passed a law to add vitamin D in milk?
1930 Development of nutrition policy
50
What year did the development nutrition policy focus on overnutrition?
1980s
51
What year did the department of health develop a public health initiative addressing diet physical activity and other health related lifestyle factors which is updated every 10 years
1990
52
What are the three nutritional guides for food selection
Nutrition standards Dietary guidelines Food guides
53
An intake goal for all healthy people
Recommend diet Mary allowance
54
This sets a dietary goal when new research suggests a health benefit
Adequate intake
55
A guide for practitioners advising people on the use of dietary supplements
Tolerable upper intake level
56
Used to evaluate the nutrient intakes of population groups
Estimated average requirement
57
This divides the calories among carbohydrates fats and proteins to range for support of health
Acceptable macronutrient distribution range
58
Who uses dietary guidelines?
Government agencies, healthcare providers, professional groups
59
How many years is the dietary guidelines updated
Every five years Based on new nutrition science
60
The dietary guidelines for Americans are directed toward who?
Directed toward an unhealthy American public
61
8 dietary guidelines for Americans
Encourage lower calorie in nutrient dense foods Encourage plant-based foods Encourage lower fat or fat free milk Reduce sodium intake to less than 1500 mg Encourage two servings of seaweed weekly for n-three fatty acid's Regular physical activity to reduce overweight or obesity Prevention of chronic diseases/heart health
62
What is the goal of my plate food guidance system
To choose smaller portions and nutrient dense foods lower in calories
63
The exchange list for meal planning is a meal planning tool for people with diabetes it was first introduced in what year? What does it help control?
1950 American diabetes Association Control of carbs fAt and protein and calories
64
How to prevent foodborne illness?
Wash your food Cook poultry meat and eggs thoroughly Handwashing
65
Personal perceptions of food can be based on what?
``` Ethnic background Religious believes Family habits Economic status Health status Geographic location Personal likes and dislikes ```
66
What are a few ways you can assess your food patterns?
Keep a record of everything you eat and drink Use a dietary assessment tool such as my plate
67
What is the cdcs role?
Conducts and Supports health promotion,prevention and goal of improving over all health
68
FDA s role?
The FDA is responsible for protecting public health by ensuring the safety of our nations food supply
69
What is the USDA's roll?
Inspecting food to ensure the safety of the American public
70
The study of effects of nutrients and other bioactive substances found in food on genes, body proteins, and metabolites
Nutrigenomics
71
The study of effect of an individuals particular genetic make up on metabolic and physiologic functions
Nutrigenetics
72
State of dynamic equilibrium with in the body's internal environment
Homeostasis
73
The sum of the process involved in taking in food
Nutrition

Nutrition (9 decks)

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