Chapter 1: An overview of nutrition

Question 1

nutrition

Answer 1

the science of the nutrients in food and their actions within the body. A broader definition includes the study of human behaviors related to food and eating.

Question 2

foods

Answer 2

Products derived from plants or animals that can be taken in the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues.

Question 3

chronic diseases

Answer 3

diseases characterized by slow progression and long duration i.e. heart disease, diabetes and some cancer.

chronos = time

Question 4

diet

Answer 4

the foods and beverages a person eats and drinks

Question 5

People decide what to eat, when to eat, how much to eat, and even whether to eat in highly personal ways based on a complex interaction of genetic, behavioral, or social factors rather than on an awareness of nutrition’s importance to health.

What are the 10 factors that influence our food choices?

Answer 5

1. Preferences
2. Habit
3. Ethnic Heritage & Regional Cuisine
4. Social Interactions
5. Availability, Convenience, Economy
6. Positive & Negative Associations
7. Emotions
8. Values
9. Body Weight & image
10. Nutrition & Health Benefits**

Question 6

Name 3 examples of food preferences

Answer 6

1. Taste- flavor i.e. sweetness of sugar and savoriness of salt
2. Genetics- study shows this may influence taste perceptions
3. Hormones- influence food cravings and aversions

Question 7

Explain the food choice- Habit

Answer 7

Eating a familiar food and not having to make any decisions can be comforting i.e. they eat cereal every morning simply because they’ve always eaten cereal every morning.

Question 8

Explain the food choice- Ethnic Heritage & Regional Cuisine

Answer 8

People tend to prefer the foods they grew up eating. Every country, and in fact every region of a country, has its own typical foods and ways of combining them into meals. These cuisines reflect a unique combination of local ingredients and cooking styles.

Question 9

Explain the food choice- Social Interactions

Answer 9

Meals are often social events, and sharing food is part of hospitality. Social customs invite people to accept food or drink offered by a host or shared by a group—regardless of hunger signals.

Question 10

ethnic foods

Answer 10

foods associated with a particular cultural group

Question 11

cultural competence

Answer 11

having an awareness and acceptance of cultures and the ability to interact effectively with people of diverse cultures.

Question 12

Explain the food choice- Availability, Convenience, Economy

Answer 12

People often eat foods that are acces- sible, quick and easy to prepare, and within their financial means.

Convenience limits food choices to the selections of- fered on menus and products designed for quick preparation.

Rising food costs have shifted some consumers’ priorities and changed their shopping habits. They are less likely to buy higher-priced convenience foods and more likely to buy less-expensive store brand items and prepare home-cooked meals.

Question 13

Explain the food choice- Positive & Negative Association

Answer 13

People tend to like particular foods associ- ated with happy occasions.

People can develop aversions and dislike foods that they ate when they felt sick or that they were forced to eat in negative situations. Similarly, children learn to like and dislike certain foods when their parents use foods as rewards or punishments.

Question 14

Explain the food choice- Emotions

Answer 14

People may find emotional comfort, in part, because foods can influence the brain’s chemistry and the mind’s response. Carbohydrates and alcohol, for example, tend to calm, whereas proteins and caffeine are more likely to stimulate.

Question 15

Explain the food choice- Values

Answer 15

reflect people’s religious beliefs, political views, or environmental concerns i.e. a concerned consumer boycotting fruit picked by migrant workers who have been exploited, vegetarians select foods based on their concern for animal rights, etc.

Question 16

Explain the food choice- Body image

Answer 16

Sometimes people select certain foods and supplements that they believe will improve their physical appearance.

Such decisions can be beneficial when based on sound nutrition and fitness knowledge, but decisions based on fads or carried to extremes undermine good health,

Question 17

Explain the food choice- Nutrition & Health Benefits

Answer 17

Many consumers make food choices they believe will improve their health. Functional foods are the most beneficial for nutrition and health benefits.

Question 18

Functional foods

Answer 18

foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels.

Whole foods—as natural and familiar as oatmeal or tomatoes—are the simplest functional foods.

Question 19

Phytochemicals

Answer 19

nonnutrient compounds found in plants. Some phytochemicals have biological activity in the body.
phyto = plant

Question 20

Energy

Answer 20

the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy.

Question 21

nutrients

Answer 21

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some disease

Question 22

Name the six major classes of nutrients

Answer 22

1. water
2. carbohydrates
3. lipids (fat)
4. proteins
5. vitamins
6. minerals

Question 23

Which major classes of nutrients yield energy

Answer 23

the organic nutrients: carbohydrate, fat, protein

Question 24

Which major classes of nutrients are organic

Answer 24

carbohydrates, lipids, proteins, and vitamins

Question 25

organic

Answer 25

in chemistry, substances or molecules containing carbon-carbon bonds or carbon-hydrogen bonds that are characteristic of living organisms. The four classes of nutrients that are organic are carbohydrates, lipids (fats), proteins, and vitamins.

Question 26

Of the chemical composition of nutrients, which are the simplest?

Answer 26

Simplest, inorganic nutrients that do not contain carbon…

minerals- each mineral is a chemical element; its atoms are all alike. As a result, its identity never changes.

water- a compound made of two elements—hydrogen and oxygen.

Question 27

essential nutrients

Answer 27

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings.

Question 28

energy-yielding nutrients

Answer 28

the nutrients that break down to yield energy the body can use: Carbohydrate Fat Protein

Question 29

calories

Answer 29

a measure of heat energy. Energy provided by foods and beverages is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1°C. The scientific use of the term kcalorie is the same as the popular use of the term calorie.

Question 30

energy density

Answer 30

a measure of the energy a food provides relative to the weight of the food (kcalories per gram).

Question 31

calories

Answer 31

a measure of heat energy. Energy provided by foods and beverages is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water 1°C.

Question 32

what are macronutrients?

Answer 32

Carbohydrate, fat, and protein are sometimes called macronutrients because the body requires them in relatively large amounts (many grams daily).

Question 33

what are micronutrients?

Answer 33

vitamins and minerals are micronutrients, required only in small amounts (milligrams or micrograms daily).

Question 34

kcalories

Answer 34

To ease calculations, energy is expressed in 1000-calorie metric units known as kilocalories. The scientific use of the term kcalorie/ kcal is the same as the popular use of the term “calorie”.

Question 35

what one other substance, aside from C,F,Ps, contributes energy?

Answer 35

alcohol with 7 kcal/ g when metabolized in the body. Although, this isn’t considered nutrient because it inhibits the growth, maintenance, and repair of the body

Question 36

1 kilogram = ?

Answer 36

1000 grams

Question 37

1 milligram = ?

Answer 37

1/1000 of a gram (g)

Question 38

1 microgram = ?

Answer 38

1/1000 of a milligram (mg)

Question 39

joule

Answer 39

The international unit for measuring food energy.

a measure of work energy,

Question 40

convert energy measures from kcalories (kcal) to kilojoules (KJ)

Answer 40

multiply by 4.2;

to convert kilojoules to kcalories, multiply by 0.24.

Question 41

1 L = ? mL

Answer 41

1 L = 1000 milliliters (mL)

Question 42

0.95 L = ? qt

Answer 42

0.95 L = 1 Quart

Question 43

1 mL = ? oz

Answer 43

1 mL = 0.03 fluid ounces

Question 44

240 mL = ? cup

Answer 44

240 mL = 1 cup

Question 45

1 g = ? mg

Answer 45

1 g = 1000 mg

Question 46

0.04 oz = ? g

Answer 46

0.04 oz = 1 g

Question 47

1 oz = ? g

Answer 47

1 oz = 28.35 g (or 30g)

Question 48

100 g = ? oz

Answer 48

100 g = 3.5 oz

Question 49

1 kilogram (kg) = ? g

Answer 49

1 kilogram (kg) = 1000 g

Question 50

1 kg = ? lb

Answer 50

1 kg = 2.2 pounds (lb)

Question 51

454 g = ? lb

Answer 51

454 g = 1 lb

Question 52

Most foods contain energy-yielding nutrients, which foods DO NOT?

Answer 52

Sugar (pure carbohydrate)

Oil (essentially pure fat)

Question 53

Calculate the energy available from a food (formula)

Answer 53

multiply the number of grams of carbohydrate, protein, and fat by 4, 4, and 9 kcal/ g, respectively. Then add the results together.

4(C + P) + 9F = kcal

Question 54

Determine the percentage of kcalories from energy nutrients

Answer 54

divide energy total for either 4C, 4P, or 9F by total kcal energy

4C / [4(C + P) + 9F]

or

4P / [4(C + P) + 9F]

or

9F / [4(C + P) + 9F]

Question 55

vitamins

Answer 55

organic, essential nutrients required in small amounts by the body for health.

Question 56

minerals

Answer 56

inorganic elements. Some minerals are essential nutrients required in small amounts by the body for health.