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Human Nutrition > Intro > Flashcards

Intro Flashcards

1
Q

1kg = __ lbs

A

2.2

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2
Q

1in = __ cm

A

2.54

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3
Q

nutrition definition

A

science of foods, the nutrients they contain, and their reactions within the body

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4
Q

health definition

A

freedom from physical disease, mental disturbance, emotional distress, spiritual discontent, social maladjustment, and other negative states

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5
Q

wellness definition

A

well-being: the top range of health states

goal of someone trying to reach full potential physically, mentally, emotionally, spiritually, and socially

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6
Q

why do we make the food choices we do? (1)

A

preference, habit, association (pos/neg)

values (religious, environment)

social pressure (salad on dates)

emotional state, availability, convenience, cost

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7
Q

why do we make the food choices we do? (2)

A

age

occupation (medical on the go, sales eat out)

body image, medical conditions, ethnic heritage/tradition

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8
Q

% eating disorders male/female

A

25% male

75% female

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9
Q

ethnic diet

A

food and its prep typical of national origin, race, cultural heritage, or geographic location

hispanic, black americans (central/south america)

black americans (west africa), chinese, japanese

korean, Vietnamese, native americans, italian

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10
Q

nutrients

A

chemicals obtained from food and used in the body to provide energy and structural materials

serve as regulating agents

promote growth, maintenance, and repair

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11
Q

6 classes of nutrients

A

carbohydrates (CHO), fats, proteins

vitamins, minerals, water

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12
Q

macronutrients

A

carbs, fats, proteins

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13
Q

micronutrients

A

vitamins, minerals, water

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14
Q

food that has a mix of energy containing nutrients

A

ice cream sundae, bread, meat

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15
Q

food with only 1 type of energy nutrient

A

sugar, oil

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16
Q

kcal

A

kilocalorie-one is the amount of heat to raise temp of 1kg of H2O 1°C

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17
Q

macronutrients provide…

A

energy

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18
Q

try to eat more ___ dense and less __ dense

A

nutrient, energy

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19
Q

infants eat more ___ dense

A

energy (fat)

20
Q

kcal/gram macronutrients

A

carb 4kcal/gram

protein 4kcal/gram

fat 9kal/gram

21
Q

alcohol kcal/gram

A

7kcal/gram

22
Q

essential nutrients

A

must obtain from food b/c body does not produce enough to meet physiological needs

23
Q

energy-yielding nutrients

A

fuel, yield energy body can use

24
Q

organic nutrients

A

carbon containing

carbohydrate, protein, vitamin, lipid

25
Q

inorganic nutrient

A

not containing carbon of pertaining to living things

vitamins & minerals

26
Q

RDA

A

recommended daily allowance

past 60 yrs. USA

goal: prevent deficiency

27
Q

DRI

A

formerly NRI (nutrient recommendations for individuals)

contains: dietary reference intake (AI-adequate intake) and RDA

US/Canada use values for planning and assessing diets

28
Q

individual diet recommendations

A

RDA

AI

29
Q

population based diet recommendations

A

EAR

UL

30
Q

EAR

A

estimated average requirement

nutrient amount will maintain specific biochemical or physiological function in half the people of a given age/gender group

31
Q

UL

A

tolerable upper limit intake

max amount of a nutrient that is safe for most healthy people

if eating more than UL, there is high risk of adverse effects

32
Q

nutrition related causes of death

A

heart disease

cancer

stroke

diabetes mellitus

33
Q

6 dietary planning principles

A

adequacy

balance

kCalorie control

density (nutrient)

moderation, variety

34
Q

dietary adquacy

A

characteristic of a diet that provides all essential nutrients, fiber, and energy necessary to maintain health and body weight

35
Q

dietary balance

A

providing foods of a number of types in balance so that foods rich in one nutrient don’t crowd out foods rich in another nutrient

36
Q

kcalorie (energy) control

A

management of food energy intake

37
Q

nutrient density

A

nutrients a food provides relative to the energy it provides

more nutrients and fewer calories = higher density

38
Q

moderation

A

providing enough, but not too much

39
Q

dietary variety

A

eating a wide selection of foods within and among the major food groups

40
Q

tools used to make a food plan

A

food groups

daily food guide pyramid

exchange list for diabetes/weight loss

41
Q

most significant health problems national goals

A

increase quality of life/years of life

decrease disparity between

42
Q

food labels required…

A

on all processed goods

ingredient list, serving size, nutrition facts

43
Q

serving size vs. portion

A

serving is a measured amount

portion is what you eat

44
Q

nutrition facts on a food label

A

vitamins A, C, calcium, iron

45
Q

ingredient list on a food label

A

descending order (most to least) by weight

46
Q

health claims

A

require FDA approval

statements that characterize the relationship between a nutrient or other substance in food and a disease or health-related condition

47
Q

structure-function claims

A

statements that describe how a product may affect a structure or function of the body

ex. calcium builds strong bones

doesn’t require FDA approval

Human Nutrition (18 decks)

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