Ch 1 Flashcards
What are the factors involved in food choice?
Preference,
Habit,
Ethnic Heritage and regional cuisines,
Social interactions,
Marketing
Availability, conveniences and Economy
Positive and Negative Association
Emotion,
Value
Body weight and health
Nutrition
What is the number one reason that people choose a food?
Preference
What are the six classes of nutrients
carbohydrates, proteins, lipids/fats, vitamins, minerals, and water
What are the total Kcalls per gram provided by energy nutrients
Carbohydrates: 4 kcal/g
Protein: 4 kcal/g
Fat: 9 kcal/g
Define macronutrient
Carbs, fats, and proteins; the nutrients that the body requires in relatively large amounts. (many grams daily)
Define micronutrient
vitamins and minerals; the nutrients the body requires in relatively small amounts (milligrams or micrograms daily)
Energy density
a measure of the energy a food provides relatives to to the weight of the food (Kcals per gram)
Two categories of research studies and main focus of each
Sample size,
To ensure that random differences between the two groups do not influence the results, the groups must be sufficiently large
randomization,
a process of choosing the members of the experimental and control groups without bias.
double-blind experiments,
When neither the subjects nor the researchers know which subjects are in which group,
peer review
a process in which a panel of scientists rigorously evaluates a research study to ensure that the scientific method was followed.
Positive/negative correlation
DRI values: RDA, EAR, AI, UL
AMDR for CHO, protein, fat
Leading causes of death (# associated with diet)
What are risk factors
Reliable source(s) of nutrition information
nutritional genomics
—the science of how nutrients affect the activities of genes and how genes affect the interactions between nutrients and disease.
