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Flashcards in Intro Deck (47):
1

1kg = __ lbs

2.2

2

1in = __ cm

2.54

3

nutrition definition

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

4

health definition

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

5

wellness definition

well-being: the top range of health states

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

6

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

preference, habit, association (pos/neg)

values (religious, environment)

social pressure (salad on dates)

emotional state, availability, convenience, cost

7

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

age

occupation (medical on the go, sales eat out)

body image, medical conditions, ethnic heritage/tradition

8

% eating disorders male/female

25% male

75% female

9

ethnic diet

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

10

nutrients

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

serve as regulating agents

promote growth, maintenance, and repair

11

6 classes of nutrients

carbohydrates (CHO), fats, proteins

vitamins, minerals, water

12

macronutrients

carbs, fats, proteins

13

micronutrients

vitamins, minerals, water

14

food that has a mix of energy containing nutrients

ice cream sundae, bread, meat

15

food with only 1 type of energy nutrient

sugar, oil

16

kcal

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

17

macronutrients provide...

energy

18

try to eat more ___ dense and less __ dense

nutrient, energy

19

infants eat more ___ dense

energy (fat)

20

kcal/gram macronutrients

carb 4kcal/gram

protein 4kcal/gram

fat 9kal/gram

21

alcohol kcal/gram

7kcal/gram

22

essential nutrients

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

23

energy-yielding nutrients

fuel, yield energy body can use

24

organic nutrients

carbon containing

carbohydrate, protein, vitamin, lipid

25

inorganic nutrient

not containing carbon of pertaining to living things

vitamins & minerals

26

RDA

recommended daily allowance

past 60 yrs. USA

goal: prevent deficiency

27

DRI

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

individual diet recommendations

RDA
AI

29

population based diet recommendations

EAR

UL

30

EAR

estimated average requirement

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

31

UL

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

nutrition related causes of death

heart disease

cancer

stroke

diabetes mellitus

33

6 dietary planning principles

adequacy

balance

kCalorie control

density (nutrient)

moderation, variety

34

dietary adquacy

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

35

dietary balance

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

kcalorie (energy) control

management of food energy intake

37

nutrient density

nutrients a food provides relative to the energy it provides

more nutrients and fewer calories = higher density

38

moderation

providing enough, but not too much

39

dietary variety

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

40

tools used to make a food plan

food groups

daily food guide pyramid

exchange list for diabetes/weight loss

41

most significant health problems national goals

increase quality of life/years of life

decrease disparity between

42

food labels required...

on all processed goods

ingredient list, serving size, nutrition facts

43

serving size vs. portion

serving is a measured amount

portion is what you eat

44

nutrition facts on a food label

vitamins A, C, calcium, iron

45

ingredient list on a food label

descending order (most to least) by weight

46

health claims

require FDA approval

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

47

structure-function claims

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