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FSCN 1112 > Chapter One - The Science of Nutrition > Flashcards

Chapter One - The Science of Nutrition Flashcards

1
Q

Risk Factor

A

Factors contributing to the development of disease. Includes inherited characteristics, lifestyle choices, and nutritional habits that affect the chances of developing a particular disease.

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2
Q

Nutrition

A

The science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease; and the process by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances.

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3
Q

Nutrient

A

Chemical substance in food that contributes to health. They nourish us by providing energy, materials for building body parts, and factors to regulate necessary chemical processes in the body.

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4
Q

3 Characteristics of a Nutrient

A
  1. Has a specific biological function
  2. Removing it from the diet leads to a decline in human biological function
  3. Adding the substance back to the diet before permanent damage occurs restores impaired human biological functions back to normal
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5
Q

3 Functional Categories of Nurients

A
  1. Those that primarily provide energy (expressed in kcals)
  2. Those that are important for growth and development (and later maintenance)
  3. Those that keep body functions running smoothly
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6
Q

Macronutrient

A

Nutrients needed in gram quantities in the diet

ex: fat, protein, and carbohydrates

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7
Q

Micronutrient

A

Nutrient needed in milligram or microgram quantities in the diet
ex: vitamins and minerals

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8
Q

Element

A

Substance that cannot be separated into simpler substances by chemical processes.
ex: carbon, oxygen, hydrogen, nitrogen, calcium, phosphorus, and iron

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9
Q

Atom

A

The smallest unit of an element that still has all of the properties of the element. Contains protons, neutrons, and electrons.

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10
Q

Compound

A

Atoms of 2 or more elements bonded together in specific proportions

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11
Q

Molecule

A

Atoms bonded together; the smallest part of a compound that still has all the properties of a compound

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12
Q

Enzyme

A

Compound that speeds the rate of a chemical process but is not altered by the process. Almost all enzymes are proteins.

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13
Q

Chemical Reaction

A

Interaction between 2 chemicals that changes both chemicals

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14
Q

What is the composition of carbohydrates?

A

Carbon, hydrogen, and oxygen

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15
Q

What foods are carbohydrates primarily found in?

A

Fruits, vegetables, grains, and beans

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16
Q

What are the two types of carbohydrates?

A

Simple carbohydrates (or sugars) and complex carbohydrates

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17
Q

What is a major source of energy in most cells?

A

Glucose (4 kcal/g)

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18
Q

When there isn’t enough glucose, the body makes it from what?

A

Proteins

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19
Q

What is the composition of lipids?

A

Carbon, hydrogen, and oxygen

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20
Q

What are some examples of lipids?

A

Fats, oils, cholesterol

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21
Q

Fats are ____ at room temperature while oils are _____ at room temperature.

A

Solid; Liquid

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22
Q

What is the average yield of lipids (in kcal/g)?

A

9 kcal/g

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23
Q

Lipids are _______ in water

A

insoluble

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24
Q

Triglyceride

A

Major form of lipid in the body and food; composed of 3 fatty acids bonded to glycerol (an alcohol)

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25
Q

Fatty Acids

A

Long chains of carbon flanked by hydrogen with an acid group attached to the end opposite glycerol

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26
Q

What are the two classifications of lipids?

A

Saturated (unhealthy) and Unsaturated (healthy)

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27
Q

trans Fatty Acids

A

Unsaturated fats that have been processed to change their structure from typical cis form to trans form

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28
Q

What is the composition of proteins?

A

Carbon, oxygen, hydrogen, and nitrogen

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29
Q

What is the purpose of proteins?

A
  • Main structural material in the body

* Important component in blood, cell membranes, enzymes, and immune factors

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30
Q

What is the average yield of proteins (in kcal/g)?

A

4 kcal/g

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31
Q

What elements can vitamins contain?

A

Carbon, hydrogen, nitrogen, oxygen, phosphorus, sulfur, and others…

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32
Q

What do vitamins do?

A

Enable many chemical reactions to occur

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33
Q

Do vitamins yield usable energy?

A

No

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34
Q

What are the 2 groups that the 13 vitamins are divided into?

A

Fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (C and the Bs)

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35
Q

Which are excreted more readily: water-soluble vitamins or fat-soluble vitamins?

A

Water-Soluble Vitamins

36
Q

Which vitamins are prone to accumulating more more excessively, which can cause toxicity: water-soluble vitamins or fat-soluble vitamins?

A

Fat-Soluble Vitamins

37
Q

Minerals

A

Elements used in the body to promote chemical reactions and to form body structures.

38
Q

What kind of a substance are minerals?

A

Inorganic substances

39
Q

Do minerals yield usable energy?

A

No

40
Q

Can minerals be destroyed during cooking?

A

No

41
Q

What are the two groups of minerals?

A

Major minerals (needed in daily gram amounts) and trace minerals (less than 100mg needed daily)

42
Q

Organic Compound

A

Substance that contains carbon atoms bonded to hydrogen atoms in the chemical structure

43
Q

Inorganic Substance

A

Substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure

44
Q

What is the 6th class of nutritents?

A

Water

45
Q

Which nutrient is needed in the largest quantity?

A

Water

46
Q

What does water do?

A
  • is a solvent and lubricant
  • is a medium for transporting nutrients to cells
  • regulates body temperature
47
Q

Water is a by-product of what?

A

Metabolism

48
Q

Metabolism

A

Chemical processes in the body that provide energy in useful forms and sustain vital activities

49
Q

Phytochemicals

A

Physiologically active compounds found in plants that may provide health benefits

50
Q

Zoochemicals

A

Physiologically active compounds found in foods of animal origin that may provide health benefits

51
Q

Nutrients create energy in order to… (4 things)

A
  1. Build new compounds
  2. Perform muscular movements
  3. Promote nerve transmission
  4. Maintain ion balance within cells
52
Q

Ion

A

Atom with an unequal number of electrons (negative charges) and protons (positive charges). Negative ions have more electrons than protons; Positive ions have more protons than electrons

53
Q

calorie

A

The amount of heat energy it takes to raise the temperature of 1 gram of water 1 degree Celsius

54
Q

kilocalorie (kcal)

A

Heat energy needed to raise the temperature of 1000 grams of water 1 degree Celsius

55
Q

Food calories can be measured with a ____ _______

A

Bomb calorimeter

56
Q

How can you estimate food calories?

A

By multiplying the amounts of carbs, proteins, lipids, and alcohols by their physiological fuel values

57
Q

What is the fuel value of carbohydrates?

A

4 kcal/g

58
Q

What is the fuel value of lipids?

A

9 kcal/g

59
Q

What is the fuel value of protein?

A

4 kcal/g

60
Q

What is the fuel value of alcohol?

A

7 kcal/g

61
Q

Hunger

A

Primarily physiological (internal) drive for food

62
Q

Appetite

A

Primarily physiological (external) influences that encourage us to find and eat food, often in the absence of obvious hunger.

63
Q

Appetite and food choices depend on… (8 things)

A
  • Food flavor, texture, and appearance preferences
  • Culture
  • Lifestyle
  • Routines and habits
  • Food cost and availability
  • Environment
  • Food marketing and advertising
  • Health and nutrition concerns, knowledge, and beliefs
64
Q

What is the total daily intake of protein, fat, and carbohydrates in a well nourished person?

A

450 g (~1 pound)

65
Q

What is the total daily intake of minerals in a well nourished person?

A

20 g (4 teaspoons)

66
Q

What is the total daily intake of vitamins in a well nourished person?

A

300 mg (1/15th teaspoon)

67
Q

Desirable Nutritional Status

A

State in which body tissues have enough of a nutrient to support normal functions and to build and maintain surplus stores

68
Q

Undernutrition

A

Failing health that results from a longstanding dietary intake that doesn’t meet nutritional needs

69
Q

Overnutrition

A

State in which nutritional intake greatly exceeds the body’s needs

70
Q

Subclinical

A

Present but not severe enough to produce signs and symptoms that can be detected or diagnosed

71
Q

Sign

A

Physical attribute that can be observed by others

ex: bruise

72
Q

Symptom

A

Change in physical status that is noted by the individual with the problem
ex: stomach pain

73
Q

What are the ABCDEs of assessing nutritional status?

A

Anthropometric assessment, Biochemical assessment, Clinical assessment, Dietary assessment, Environmental assessment

74
Q

Anthropometric Assessment

A

Measuring body weight and lengths, circumferences, and thicknesses of body parts

75
Q

Biochemical Assessment

A

Measuring the concentration of nutrients and their by-products in the blood, urine, feces, and specific blood enzyme activities

76
Q

Clinical Assessment

A

Looks at physical evidence of diet-related diseases

77
Q

Dietary Assessment

A

Focuses on person’s typical food choices, relying mostly on the person’s recounting of their usual intake or a record of their previous day’s intake

78
Q

Environmental Assessment

A

Focuses on one’s education and economic background and other factors that affect their ability to purchase, transport, and cook food and follow healthcare instructors’ directions

79
Q

Deoxyribonucleic Acid (DNA)

A

Site of hereditary information in cells. Directs the synthesis of cell proteins.

80
Q

Genes

A

Hereditary material on chromosomes that makes up DNA. Provide the blueprints for the production of cell proteins.

81
Q

Mutation

A

Change in the chemistry of a gene that is perpetuated in subsequent divisions of the cell where it occurred; a change in the sequence of DNA

82
Q

Animal Model

A

Lab animal useful in medical research because it can develop a health condition that is comparable to one occurring in humans and thus can be utilized to learn more about causes of a condition and its diagnosis in humans, as well as assess the usefulness and safety of new treatments or preventative actions

83
Q

Peer-Reviewed Journal

A

Journal that publishes research only after researchers who were not part of the study agree that the study was carefully designed and executed and the resulted are presented in an unbiased, objective matter. Thus, the research has been approved by peers of the research team.

84
Q

Epidemiology

A

Study of diseases in populations

85
Q

Nutrition Care Process

A

A systematic approach used by registered dieticians to ensure patients receive high quality, individualized nutrition care. This process involves nutrition assessment, diagnosis, intervention and monitoring and evaluation.

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