Lecture 1: What is Nutrition? Flashcards

Question

Additional Energy (Lipids)

Answer 1

Made up of carbon, hydrogen, and oxygen Three categories: Triglycerides Sterols Phospholipids Function: Provide energy to cells, structural component to cell membranes Food sources: Margarine, butter, oils, and animal products

Answer 2

Provide the building blocks for Tissue Synthesis Made up of carbon, hydrogen, oxygen, and nitrogen Food Sources: Animal: Meat, poultry, fish, and dairy Plant: legumes, soy, nuts, and seeds Minimal protein amounts: whole grains, vegetables, and some fruits

Answer 3

Contribute the basic building blocks that are used to synthesize, grow, and maintain tissues Primary source of tissues in muscles, bones, and skin Participate as neurotransmitters play a role in the immune system Act as enzymes Energy source, but not a primary one

Answer 4

They play a vital role in the metabolism Composition: Vitamins: carbon, hydrogen, and oxygen Minerals: just the mineral Function: Do not provide energy Metabolism regulation

Answer 5

Makes up the majority of all body fluids Part of every cell in the body Cannot be stored; must replenish daily

Answer 6

Eat a well-balanced diet that contains a variety of whole foods. – Whole grains – Fruits and vegetables – Lean meats – Low-fat dairy

Answer 7

Other dietary compounds beneficial to health – Phytochemicals, zoochemicals, and fiber

Answer 8

Foods that may provide additional health benefits beyond the basic nutrient value

Answer 9

Nonnutritive plant chemicals found in foods that reduce risk for developing chronic diseases

Answer 10

Nonnutritive animal compounds that play a role in fighting chronic diseases

Answer 11

Noncommunicable disease characterized by a slow onset, long duration, and gradual progression ▪ Examples are heart disease, cancer, stroke, and diabetes. A healthy diet helps to achieve and maintain a healthy weight which can decrease the risk of chronic disease.

Answer 12

1. Heart Disease* 2. Cancer* 3. Respiratory Diseases 4. Unintentional injuries 5. Stroke* 6. Alzheimer’s Disease 7. Diabetes* 8. Influenza/Pneumonia 9. Intentional Self-Harm 10. Kidney Disease *nutrition related

Answer 13

A person’s state of nutrition is defined as: – Healthy – Malnourished – Undernourished – Overnourished

Answer 14

Anthropometric Height Weight Body mass index Waist-to-hip ratio Waist circumference Determines: Growth, obesity, changes in weight, and risk of developing chronic diseases such as diabetes and heart disease

Answer 15

Biochemical Blood Urine Feces Determines: Protein, mineral, and vitamin status and disease

Answer 16

Clinical Observe hair, fingernails, skin, lips, mouth, muscles, joints, overall appearance Determines: Signs of deficiencies and excesses of nutrients

Answer 17

Dietary Intake Diet history Diet record Food frequency questionnaire 24-hour dietary recall Determines: Usual nutrient intake and deficiencies or excesses of various nutrients

Answer 18

~ Food frequency questionnaires (FFQs) ▪ Identifies patterns of intake over time ~ Dietary interviews ▪ Food record – Diary of the foods and beverages eaten, how much, and when they are eaten over a period of time ▪ 24-hour recall – Quick assessment by a trained interviewer – Asks client to recall all food and drinks eaten in the previous day

Answer 19

Anthropometric data measures body size or body composition. Common anthropometric measures – Height – Weight – BMI – Waist-to-hip ratio – Waist circumference – Growth chart (for children and adolescents) – Body composition

Answer 20

Several parts of the body can be inspected during the physical examination for evidence of poor nutrition. Areas of the body that show signs of malnutrition – Hair – Skin – Eyes – Fingernails – Tongue – Lips

Answer 21

Laboratory tests assess nutritional status by measuring the nutrient levels in body fluids, including blood and urine. Might measure: – How fast a nutrient is excreted through urine – Metabolic by-products of various nutrients in urine

Answer 22

National surveys have been developed by federal agencies to assess the health and nutritional status of Americans. Survey data may be used for: – Nutrition monitoring and surveillance – Relating diet to health – Informing nutrition policies and programs

Answer 23

Series of surveys that evaluate the nutritional status of Americans of all ages – NHANES I began in 1970 – What We Eat in America (WWEIA) is the dietary intake interview component

Answer 24

– Established in 1948 to establish recommendations for cardiovascular disease – Collection of data on three generations and over 10,000 people

Answer 25

*Added sugar – 13% of daily kcal intake * Sodium * Saturated fat

Answer 26

Fiber * Some vitamins (vitamin D) * Some minerals (potassium and calcium) – Most men meet the recommendations for vitamins and minerals. – Women tend to be low in iron

Answer 27

Can be a result of where American eat: - Most Americans eat in the car, buy prepared meals, or eat in front of the TV or computer.

Answer 28

can be used to see how well the diets of Americans align with the Dietary Guidelines for Americans (more in Chapter 2) – Ideal score = 100 – Average HEI-2015 score is 58!

Answer 29

~70% have overweight and of those, approximately 40% have obesity

Answer 30

19.3% have obesity – Obesity rates higher in Hispanic and Black children than in White and Asian children

Answer 31

– Type 2 diabetes – Heart disease – Cancer – Stroke

Answer 32

* Diet trends and popular wisdom change frequently. * Basic scientific knowledge about nutrition is more consistent. – Sound advice is based on a consensus of multiple research findings. – Be wary of results from only one report

Answer 33

The scientific method is a process used by scientists to gather and test information for the sake of generating sound research findings

Answer 34

Study Slide 54 Lecture 1 Look at Screenshot

Answer 35

Mechanistic Studies: aim to uncover a mechanism Observational Research Experimental research – Randomized control trials (RCT) involve at least two groups of subjects.

Answer 36

– In vitro – cells and cell cultures – In vivo – animal models – Cell and animal research often focused on single nutrients at high doses

Answer 37

– Epidemiological studies – Examines health and disease in populations of people – Shows correlation, not causation – Participants are required to recall what they eat

Answer 38

– Experimental group ▪ Given treatment – Control group ▪ Used as a standard for comparison ▪ Placebo: An inactive substance administered to a control group during an experiment – Double-blind placebo-controlled study is the gold standard. ▪ Researcher and the subjects are unaware of who gets the treatment or the placebo.

Answer 39

* Sample size must be adequate to support results. * Compliance with intervention. * May not be able to blind participants to the intervention. * Controls/placebos are often difficult to design. * Cannot always keep the control group from the exposure. * Difficult to examine disease prevention. – Easier to examine surrogate outcomes (e.g. blood lipids, blood glucose) * “Gold standard” trials are difficult to conduct * Overreliance on observational and mechanistic studies

Answer 40

* Small but critical caveats are not conveyed – Study design may be suboptimal but interpreted as if optimal – Placebos or comparisons may be ignored – Conclusions may be over-emphasized – Results may not be put into context of all the literature Small but critical caveats are not conveyed – Study design may be suboptimal but interpreted as if optimal – Placebos or comparisons may be ignored – Conclusions may be over-emphasized – Results may not be put into context of all the literature * Consumer interest is high – Goal is to get clicks and keep the audience engaged – Lay public is interested and invested in their health – Framing may be irresistible – “What if everything we know about nutrient X or food Y is wrong” * Conflicts of interest may exist

Answer 41

Health professionals with nutrition expertise: – Registered dietitian nutritionist (RDN) – Nutrition scientists – Medical profession with nutrition expertise ▪ Who aren’t trying to sell a product or service – Public health nutritionist - has a degree in nutrition but is not an RDN * Reliable media sources – scientific journalist from established media sources * Peer reviewed sources