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Nutrition > 1 - Food Choices and Human Health > Flashcards

1 - Food Choices and Human Health Flashcards

1
Q 
Chronic disease accounts for more than \_\_\_\_ of U.S. health care costs.
A. 55%
B. 75%
C. 85%
D. 95%
A

C. 85%

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2
Q

________ is a blood condition in which red blood cells, the body’s oxygen carriers, are inadequate or impaired and so cannot meet the oxygen demands of the body.

A

Anemia

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3
Q

True or False: Heart disease is the leading cause of death in the United States.

A

True

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4
Q

Term meaning carbon containing

A

organic

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5
Q 
The four of the six classes of nutrients that are organic include:
1.
2.
3.
4.
A
  1. Carbohydrates
  2. Fats
  3. Proteins
  4. Vitamins
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6
Q 
Carbohydrates, fat, and protein all contain the elements carbon, oxygen, and hydrogen. Which one also contains nitrogen?
A. carbohydrates
B. fat
C. protein
D. none of them
A

C. protein

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7
Q

_________ are the nutrients the body cannot make for itself. These nutrients must be obtained from food.

A

Essential nutrients

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8
Q

____ grams equals 1 once.

A

28

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9
Q

A milligram is ________ of a gram.

A

1/1,000th

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10
Q

A microgram is ________ of a gram.

A

1/1,000,000th

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11
Q

__________ are diets composed of purified ingredients of known chemical compositor; intended to supply, to the greatest extent possible, all essential nutrients to people who cannot eat foods.

A

elemental diets

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12
Q

having chemical or physical properties that affect the function of body tissues.

A

bioactive

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13
Q

a marketing term coined to identify those foods containing substances, natural or added, that might lend protection against chronic disease

A

functional foods

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14
Q

foods specifically manufactured for use by people with medical disorders and administered on the advice of a physician.

A

medical foods

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15
Q

degenerative conditions or
illnesses that progress slowly, are long in duration,
and that lack an immediate cure; chronic
diseases limit functioning, productivity, and the
quality and length of life. Examples include heart
disease, cancer, and diabetes.

A

chronic diseases

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16
Q

the full complement
of genetic information in the chromosomes of a
cell. In human beings, the genome consists of
about 35,000 genes and supporting materials.

A

genome (GEE-nome)

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17
Q

The study of genomes

A

genomics

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18
Q

units of a cell’s inheritance; sections of
the larger genetic molecule DNA (deoxyribonucleic
acid). Each gene directs the making of
one or more of the body’s proteins.

A

genes

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19
Q

an abbreviation for deoxyribonucleic (dee-
OX-ee-RYE-bow-nu-CLAY-ick) acid, the threadlike
molecule that encodes genetic information
in its structure; DNA strands coil up densely
to form the chromosomes (

A

DNA

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20
Q

the capacity to do work

A

energy

21
Q

The energy in food is __________ it can be converted to mechanical, electrical, thermal, or other forms of energy in the body.

A

chemical energy;

22
Q

is the weight
of a cubic centimeter (cc) or milliliter (ml) of
water under defined conditions of temperature
and pressure.

A

gram (g

23
Q

a term that has no legal definition but is often used to imply wholesomeness.

A

natural foods

24
Q

a term that has no legal or scientific meaning
but is sometimes used to refer to foods, nutrients, or dietary supplements believed to have medicinal effects. Often used to sell unnecessary or unproven supplements.

A

nutraceutical

25
Q

foods used frequently or daily, for example, rice
(in East and Southeast Asia) or potatoes (in Ireland). If well
chosen, these foods are nutritious.

A

staple foods

26
Q

foods subjected to any process, such as
milling, alteration of texture, addition of additives, cooking, or others. Depending on the starting material and the process, a processed food may or may not be nutritious.

A

processed foods

27
Q

understood to mean foods grown without synthetic
pesticides or fertilizers. In chemistry, however, all foods
are made mostly of organic (carbon-containing) compounds.

A

organic foods

28
Q

habitual intake of foods and beverages over time; a person’s usual diet.

A

eating pattern

29
Q

the dietary characteristic of providing
all of the essential nutrients, fiber, and
energy in amounts sufficient to maintain health
and body weight.

A

adequacy

30
Q

the dietary characteristic of providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not crowd out of the diet foods that are rich in other nutrients. Also called proportionality.

A

balance

31
Q

control of energy intake; a

feature of a sound diet plan.

A

calorie control

32
Q

beans, peas, and lentils, valued as inexpensive sources
of protein, vitamins, minerals, and fiber that
contribute little fat to the diet.

A

legumes (leg-GOOMS, LEG-yooms)

33
Q

the dietary characteristic of providing constituents within set limits, not to excess. variety the dietary characteristic of providing a wide selection of foods—the opposite of
monotony.

A

moderation

34
Q

styles of cooking.

A

cuisines

35
Q

the sum of a culture’s habits, customs,

beliefs, and preferences concerning food.

A

foodways

36
Q

foods associated with particular cultural subgroups within a population.

A

ethnic foods

37
Q

having an awareness and acceptance of one’s own and others’ cultures and abilities leading to effective interactions with all kinds of people.

A

cultural competence

38
Q

people who eat foods of both plant and animal origin, including animal flesh. vegetarians people who exclude from their diets animal flesh and possibly other animal
products such as milk, cheese, and eggs.

A

omnivores

39
Q

an experiment in which the subjects do not
know whether they are members of the experimental group or the control group. In a double-blind experiment, neither the subjects nor the researchers know to which group the members belong until the end of the experiment.

A

blind experiment

40
Q

studies of individuals. In clinical settings,
researchers can observe treatments and their apparent effects. To prove that a treatment has produced an effect requires simultaneous observation of an untreated similar subject (a case control).

A

case studies

41
Q

a sham treatment often used in scientific studies; an
inert harmless medication. The placebo effect is the healing effect that the act of treatment, rather than the treatment itself, often has.

A

placebo

42
Q

studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects. Such studies often use animals as subjects.

A

laboratory studies

43
Q

studies of populations in which observation is accompanied by experimental manipulation of some population members—for example, a study in which half of the subjects (the experimental subjects) follow diet advice to reduce fat intakes while the other half (the control subjects) do not, and both groups’ heart health is monitored.

A

intervention studies

44
Q

the people or animals participating in an experiment who receive the treatment under investigation. Also called experimental subjects.

A

experimental group

45
Q

studies of populations; often used in nutrition to search for correlations between dietary habits and disease incidence; a first step in seeking nutrition-related causes of diseases.

A

epidemiological studies

46
Q

the simultaneous change of two factors, such as the increase of weight with increasing height (a direct or positive correlation) or the decrease of cancer incidence with increasing fiber intake (an inverse or negative correlation). A correlation between two factors suggests that one may cause the other but does not rule out the possibility that both may be caused by chance or by a third factor.

A

correlation

47
Q

a research study design that often reveals effects of a treatment on human beings. Health outcomes are observed in a group of people who receive the treatment and are then compared with outcomes in a control group of similar people who received a placebo (an inert or sham treatment). Ideally, neither subjects nor researchers know who receives the treatment and who gets the placebo (a double-blind study).

A

controlled clinical trial

48
Q

a group of individuals who are similar in all possible respects to the group being treated in an experiment but who receive a sham treatment instead of the real one. Also called control subjects. See also experimental group and intervention studies.

A

control group

Nutrition (15 decks)

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