Exam 1 Flashcards
Leading causes of death affected by nutrition
- Heart Disease
- Some Cancers
- Stroke
- Diabetes
- Kidney Disease
- Alzheimer’s
function of carbs
provide energy, maintain blood sugar
function of proteins
structure, repair, enzymes, hormone regulation, immune system
functions of lipids
energy storage, cell membranes, absorbing fat-soluble vitamins
function of vitamins
body growth, immune system, energy, blood clotting, skin hair and nails, nerves, bones, hormones
functions of minerals
build and maintain strong bones and teeth, regulate muscle and nerve activity
functions of water
regulate temp, transport, aiding digestion
systematic review
a thorough analysis of the results of all available studies in a particular area
randomized control trial
experiment that is double blind and placebo controlled
double blind
tester and subject are in the dark
cohort studies
observational of large groups of people for risk of disease
case control study
sick compared to healthy
cross sectional study
observational of data from one group at one time
case reports
observations of individual patients
elements of healthy eating
-variety
-moderation
-proportionality balance
-nutrient density
rich in nutrients
20% and higher
low in nutrients
5% of less
Goal 1 of dietary guidelines
-reduced risk of chronic illness
Goal 2 of dietary guidelines
-nutritional adequacy
Goal 3 of dietary guidelines
-maintain a healthy body weight
importance of microbiota
-digest nutrients
-protects against infection
glucose
monosaccharide
fructose
monosccharide
galactose
monosccharide
