Notes 1

Question 1

what do nutrients and chemical constituents of food affect?

Answer 1

body processes and overall healthy

Question 2

def.- access at all times to sufficient supply of safe and nutritious foods.

Answer 2

Security

Question 3

def- limited/uncertain availability of sufficient supply of safe/nutritious foods.

Answer 3

Insecurity

Question 4

def- the group of students is at risk for poor school performance due to malnutrition.

Answer 4

A National Concern

Question 5

def-introduces toxic substances into food and water supply

Answer 5

food terrorism

Question 6

def-high calories vs. weight of food

Answer 6

energy dense

Question 7

def-provide excess calories w/ little nutrients

Answer 7

empty calories

Question 8

def- contains high amounts of nutrients vs caloric value.

Answer 8

nutrient dense foods

Question 9

are there good or bad foods, Y or N

Answer 9

NO

Question 10

obesity, vitamin A toxins, scurvy, and underweight are..

Answer 10

example of malnutritions

Question 11

what chronic diseases are caused by malnutrition?

Answer 11

heart disease, hypertension, cancer

Question 12

what diseases or illnesses are caused by malnutrition

Answer 12

diarrhea, alcoholism, cancer, bleeding, ulcers, HIV/AIDS

Question 13

what genetic predispositions/disorders/health circumstances are caused by malnutrition?

Answer 13

pregnancy, breast feeding, growing children, frial, recuperating and elderly

Question 14

def- a unit of measure of heat

Answer 14

calories

Question 15

def- energy produced by food

Answer 15

calories

Question 16

calories are not..what?

Answer 16

not a component of food, not a nutrient

Question 17

Basal metabolism calculations for men and women

Answer 17

men= body weight x11
women= body weight x10

Question 18

-there’s no conscious effort
-need to just sustain life and health
-aka BMR, RMR

Answer 18

Basal Metabolism

Question 19

what color is Lycopene and what vegs/fruits

Answer 19

red- Tomatoes, respaberies, watermelon, red pepper strawberries

Question 20

what color is lutein zeaxanthin and what vegs/fruits

Answer 20

yellow/green- leafy greens, avocados, honeydew, kiwi

Question 21

what color is anthocyanins and what vegs/fruits

Answer 21

red/purple- grapes, blueberries, all berries, wine, red apples, plums, prunes

Question 22

what color is beta carotene and what vegs/fruits

Answer 22

orange- carrots, mangos, papayas, apricots, pumpkin, yams, sweet potatoes, cantaloupe

Question 23

what color is flavonoids and what vegs/fruits

Answer 23

orange/yellow- oranges, tangerines, lemons, plums, peaches, cantaloupes

Question 24

what color is glucosinolates and what vegs/fruits

Answer 24

green-broccoli, brussel sprouts, kale, cabbage, green apple.

Question 25

what color is allyl sulfides and what vegs/fruits

Answer 25

white/green- onions, leeks, garlic, broccoli, cabbage, cauliflower, mustard, kale, collard greens, bok choy, rutabaga, turnips, watercress, apples

Question 26

def -energy needed for muscular work -can vary -accounts for the 2nd largest amount of calories we expend.

Answer 26

physical activity

Question 27

physical activity equation

Answer 27

Basal metabolic # x 30% or 50% or 75%

Question 28

inactive percentage

Answer 28

30% 2hrs slow movement

Question 29

active percentage

Answer 29

75% 4+ hrs of active movement/strenuous movement

Question 30

average percentages

Answer 30

50% 2-4 hrs of movement but still sitting most of the day

Question 31

def -energy of food digestion -energy expenditure of digestion, storing, and transporting nutrients

Answer 31

dietary thermogenesis

Question 32

dietary thermogenesis accounts for what/equation?

Answer 32

accounts for 10% of the sum of basal metabolism + physical activity calories.... Basal met. #+physical act# times .10 or divide by 10

Question 33

def- not reliable source of hunger, the desire to eat and experience food enjoyment and satisfaction

Answer 33

appetite

Question 34

def-unpleasant feeling, physically and psychologically. causes us to eat

Answer 34

hunger

Question 35

def- feeling of fullness when we had enough to eat, sometimes overruled by appetite

Answer 35

satiety

Question 36

def- primary source of energy for the body, 4c/gram

Answer 36

carbohydrates

Question 37

includes monosaccharides and disaccharides

Answer 37

single sugars

Question 38

includes glucose, fructose, galactose

Answer 38

monosaccharides

Question 39

includes sucrose, maltose and lactose

Answer 39

disaccharides

Question 40

def- there are still the good guys??

Answer 40

Compound sugars

Question 41

def- starches (compound chains of glucose units)

Answer 41

polysaccharides

Question 42

3 roles of _________ ______ are -functional / soluble -slightly digestible -can combine with H2O

Answer 42

Dietary Fiber