Exam 1 Flashcards
(37 cards)
Influences of Personal Food Choice
cost nutrition knowledge social needs food customs availability education occupation habit
Define “nutrition” and “nutrient”
NUTRITION: science that links foods to health and diseases
NUTRIENT: chemical substances in foods that contribute to health
Six Classes of Nutrients
CARBOHYDRATES: provide energy
PROTEINS: provide energy, promote growth, development, and maintenance, regulate body processes
LIPIDS: provide energy, promote growth, development, and maintenance, regulate body processes
VITAMINS: promote growth, development, and maintenance, regulate body processes
MINERALS: promote growth, development, and maintenance, regulate body processes
WATER: promote growth, development, and maintenance, regulate body processes
Phytochemicals
chemicals found in plants; may contribute to reduced risk of cancer or cardiovascular disease in people who consume them regularly
Collecting Data
Case Control Studies: “obese people are much more likely to have diabetes compared to leaner people with similar characteristics”
Lab Animal Studies
Human Studies: “fat cells associated with obesity are less responsive to normal hormonal signals”
Epidemiological Studies: “diabetes is more commonly found in obese than leaner”
Observations: “physicians observe that diabetes is more common in obese than lean patients”
Calculate Calories
CARBOHYDRATES: 4kcal per gram
FAT: 9kcal per gram
PROTEIN: 4kcal per gram
ALCOHOL: 7kcal per gram
Common Nutrition Related Causes of Death
Heart Disease Cancer Chronic lower respiratory disease Stroke Accidents
Healthy People
Purpose: attain high quality, longer lives free of preventable disease, disability, injury, and premature death
INCREASE PROPORTION OF ADULTS AT A HEALTHY WEIGHT TARGET: 33.9%
REDUCE PROPORTION OF OBESE CHILDREN: 14.6%
INCREASE HEALTHY DIETS OF THE POPULATION AGES 2 YEARS AND OLDER:
fruits- 0.9 cup
vegetables- 1.1 cups
whole grains- 0.6 ounce
Pounds to Kilograms Conversion
pounds x 1kg/ 2.2 pounds = kg
Variety Means Eating Many Different Foods
Choose foods from ALL food groups grains fruits protein vegetables dairy
Proportionality Means Eating More Nutrient Dense Foods
Nutrient density= nutrient content/kcal content
Moderation Refers Mostly to Portion Size
Energy density= kcal content/weight of food
Usefulness of Dietary Guidelines
- healthy eating pattern
- variety, nutrient density, and amount
- limit calories from added sugars and saturated fats and reduce sodium
- healthier food and beverage choices
- support healthy eating patterns for all
Anthropometric Assessment
Body weight, lengths, circumferences, thickness of body parts
Biochemical Assessment
concentrations of nutrient byproducts or enzyme activities in blood or urine
Clinical Assessment
general appearance of skin, eyes, tongue, rapid hair loss, sense of touch, ability to cough, walk
Dietary Assessment
estimation of typical food choices relying on ones usual intake of record of previous days intake
Environmental Assessment
living conditions, education level, ability to purchase, weekly budget
Recommended Dietary Allowance
nutrient intake amount sufficient to meet the needs of 97% to 98% of the individuals in a specific life stage
Adequate Intake
Based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage
Estimated Energy Requirement
estimates kcal intake needed to match the energy use of an average person in. a specific life stage
Tolerable Upper Intake Level
max chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage
Malnutrition
failing health from long standing dietary practices that doesn’t coincide with nutritional needs
Overnutrition
nutritional intake greatly exceeds the body’s needs
