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Nutrition > Unit 1 - An Overview of Nutrition > Flashcards

Unit 1 - An Overview of Nutrition Flashcards

1
Q

Food choices impact health in…

A

short and especially long term (chronic illness)

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2
Q

Diet

A

the foods and beverages a person eats and drinks

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2
Q

Nutrition

A

the science of the nutrients in foods and their actions within the body

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2
Q

The key for good health is

A

balancing food preferences and need for nutrients

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3
Q

Foods

A

products derived from plants or animals that can be taken into the body to yield energy and nutrients

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4
Q

preference

A

enjoying the taste, smell, and/or texture of foods

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5
Q

Ethnic Heritage & Regional Cuisines

A

people preferring to eat foods they grew up with

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6
Q

habit/routine

A

reduces decision making, can be comforting, certain foods seeming “just right” in situations

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7
Q

Marketing

A

Advertisements influence individual behaviors

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8
Q

social interactions

A

involve food - may be rude to turn down/people eat more at familial gatherings

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9
Q

Availability, Convenience, and Economy

A

people tend to eat what is easily available to them (quick-to-prepare food, packaged food cost less than fresh)

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10
Q

Positive Associations

A

“Comfort foods” associated with good memories and experiences

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10
Q

Food Aversions

A

can result from illness or traumatic experiences

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11
Q

Emotions

A

different feelings can reduce or stimulate appetite

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12
Q

Carbohydrates and Alcohol tend to ____ the body

A

calm

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12
Q

Proteins and caffeine tend to ____ the body

A

stimulate

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13
Q

Values

A

religious, political, and environment can affect food choices

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14
Q

Body weight & health

A

choosing foods based on their perceived effects on the body

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15
Q

Diet Planning for good nutrition is

A

choosing foods based on their nutrient content and how well they meet the body’s needs

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16
Q

Whole foods

A

fresh foods that are in or close to their natural state

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16
Q

What are some ways nutrients are loss

A

preserving, milling, marinating

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17
Q

What are some examples of whole foods?

A

vegetables, grains, legumes, meats, milk, and eggs

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18
Q

Processed foods

A

foods that have been intentionally changed by the addition of substances or a method of cooking

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19
Q

Minimally processed foods

A

have been changed very little from their whole-food version

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20
What are some examples of minimally processed foods
frozen produce, smoked meats, fresh fruit juices
21
Moderately processed foods
have been changed significantly but still retain some properties of the whole foods from which they are derived
22
What are some moderately processed foods?
pasta, cheese, bread, sorbet
23
Ultra processed foods
have been made from substances that are typically used in food preparation, but not consumed as foods by themselves
24
What are some examples of ultra processed foods
modified oils, fats, flours, refined starches, sugars, additives (flavors and colors)
25
Energy
the capacity to do work
26
The kind of energy in food
potential/ chemical
27
Body converts chemical energy into...
mechanical, electrical, or heat energy
28
Matter
stuff made of atoms and molecules
29
matter is provided via
nutrients
30
nutrients
chemical substances obtained from food
31
The six classes of nutrients...
carbohydrates, proteins, lipids, minerals, vitamins, and water
32
How much of the body is made up of fat (males)
18-21%
33
How much of the body is made up of fat (women)
23-26%
34
inorganic nutrients
not containing carbon or pertaining to living organisms
35
examples of inorganic nutrients
minerals and water
36
minerals
chemical elements with uniform atoms
37
water
molecular compound
38
Organic nutrients
substances or molecules containing carbon, and characteristics of living organisms
39
essential nutrients
nutrients a person must obtain from food - body cannot make enough
40
Energy-Yielding Nutrients
break down to yield energy (macronutrients = carbs, fats, and proteins)
41
Vitamins
work in metabolism, often as enzymes or coenzymes
42
vitamins are ____ and only work if _____
delicate, intact
43
Minerals
inorganic micronutrients, indestructible (minus boiling)
44
Water
inorganic macronutrient
45
Water is in between _____ and _____
cells, tissues
46
Water helps.... (3)
temp regulation, transport materials as a fluid, and serve as an environment for body's metabolic functions
47
energy density
the amount of energy (kcals) per mass unit (g) of a nutrient
48
kilocalories
measure of heat energy
49
What number are carbs multiplied by to determine energy density?
4 kcals
50
What number are fats multiplied by to determine energy density?
9 kcal
51
What number is alcohol multiplied by to determine energy density?
7 kcal
52
What number are proteins multiplied by to determine energy density?
4 kcal
53
foods with high energy density have ____ kcals per gram
more
54
Nutritional genomics
studies food gene interactions
55
double blind
subjects and scientists don't know what group everyone is in
56
controlled studies
allows comparison through experimental/control groups
57
epidemiological studies
research of the incidence, distribution, and control of diseases in a population
57
blind experiment
subjects don't know what group theyre in
58
cross-sectional studies
looks at data from one point in time
59
case control studies
compares people with a disease with those who dont
60
What are the positives of a lab study
can control conditions and determine the effects of a variable
60
cohort studies
collect data from the same population over time
61
causation and correlation
consider the relationships between variables
62
systematic review
critical and integrative summary of evidence gathered from multiple selected studies
63
meta-analysis
objective and statistical summary of evidence gathered from multiple selected studies
63
Dietary Reference Intakes
standards that define the amounts of energy, nutrients, and other dietary components that support health
64
Estimated Average Requirements
lowest amount of nutrients needed to maintain life
65
Recommended dietary allowances (RDA)
goal for individual intake that is the adequate amount
66
Adequate intakes
average daily amount of a nutrient that appears sufficient to maintain healthy levels
67
Tolerable Upper intake levels
the maximum amount of a nutrient before toxicity
68
Acceptable macronutrient distribution ranges
composition of a diet that provides adequate energy and nutrients and reduces the risk of chronic diseases
68
Estimated Energy Requirement
the average dietary energy intake that maintains energy balance and good health
69
what is the AMDR for carbs?
45-65%
70
what is the AMDR for fats?
20-35%
70
what is the AMDR for protein?
10-35%
71
Malnutrition
any condition caused by excess or deficient food energy or nutrient intake
72
Undernutrition
deficient in energy or nutrients
73
Overnutrition
excess energy or nutrients
74
nutrition assessment
a comprehensive analysis of a person's nutrition status
75
what are the four sources of data for a nutrition assessment?
1. health, socioeconomic, drug, and diet histories 2. anthropometric measurements 3. physical examinations 4. laboratory tests
76
primary deficiency
caused by inadequate dietary intake of a nutrient
77
secondary deficiency
caused by something other than an inadequate intake
78
subclinical deficiency
in the early stages, before the outward signs have appeared
79
covert
hidden
80
overt
out in the open and easy to observe
81
rickets is caused by a deficiency of what vitamin
D
82
Scurvy is caused by a deficiency of what vitamin
C
83
4 chronic diseases linked with diet
heart disease, some cancers, some strokes, diabetes mellitus
84
risk factors
a condition or behavior associated with an elevated frequency of a disease but not proved to be casual

Nutrition (1 decks)

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