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Health Disease & Nutrition > Ch 1 Linking Food And Health > Flashcards

Ch 1 Linking Food And Health Flashcards

1
Q

what is nutrition?

Nutrition

A

The study of food including
-how food nourishes our bodies
- how food influences our health

Nutrition is a relatively new discipline of science

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2
Q

what is nutrition?

Nutrition research focuses on

A

Supporting health and preventing and/or treating chronic diseases

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3
Q

what is nutrition?

Nutrition involves study of the following

A

-food consumption
-food digestion
- food absorption
-food storage
- factors that influence eating patterns
- recommended amounts of types of foods
- food safety
- the global food supply

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4
Q

how does nutrition support health?

Nutrition supports

A

Health and wellness

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5
Q

how does nutrition support health?

Wellness

A

A multidimensional, active process by which people make choices to enhance their lives

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6
Q

how does nutriotn support health?

Wellness includes

A

Physical
Emotional
Social
Occupational
Spiritual health

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7
Q

how does nutrition support health?

Critical components of wellness

A

Nutrition
Physical activity

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8
Q

wellness

physical health

A

Includes nutrition and physical activity

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9
Q

wellness

spiritual health

A

includes spiritial values and beliefs

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10
Q

wellness

emotional health

A

includes positive feelings about oneself and life

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11
Q

wellness

social health

A

includes:
family
community
socail environment

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12
Q

nutrition and chronic disease prevention

nutrition can prevent disease:
nutrient-deficiency diseases

A

scurvy
pellagra

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13
Q

nutrition and chronic disease prevention

nutrition can prevent disease:
3 chronic diseases STRONGLY associated with POOR nutrition

A

heart disease
stroke
diabetes

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14
Q

nutrition and chronic disease prevention

nutrition can prevent disease:
diseases in which nutrition plays a role

A

osteoarthritis
osteoporosis

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15
Q

nutrition and chronic disease prevention

obesity is the primary link between

A

POOR nutrition and mortality

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16
Q

leading causes of death in the U.S.

A
  1. diseases of the heart
  2. cancer
  3. chronic respiratory disease
  4. unintentional injuries
  5. stroke
  6. alzheimer’s disease
  7. diabetes mellitus
  8. influenza and pneumonia
  9. inflammatory kidney disease
  10. suicide
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17
Q

healthy people 2020

nutrition is so important it became a

A

national goal

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18
Q

healthy people 2020

the HEALTHY PEOPLE plan identifies

A

goals and objectives to reach by 2020

revises every decade

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19
Q

healthy people 2020

goals of HEALTHY PEOPLE 2020:

A

attain high-quality, longer lives free of preventable disease, disability, injury and premature death

acheive health equity, eliminate disparitires, and improve the health of all groups

create social and physical environments that promote good health for all

promote quality of life, healthy development, and healthy behaviors across all life stages

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20
Q

what are nutritents?

nutrients:

A

chemicals in foods that are critical to human growth and function

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21
Q

what are nutrients?

there are 6 groups of essential nutrients found in foods:

A

carbohydrates
vitamins
fats and oils
minerals
proteins
water

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22
Q

6 groups of essential nutrients

carbohydrates

A

functions: primary energy source for the body

composed of: chains of carbon. hydrogen, and oxygen

best food sources: whole grains, vegetables, fruits

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23
Q

6 groups of essential nutrients

fats and oils

A

functions: important source of energy at rest and during low-intensity exercise

composed of: carbon, hydrogen, and oxygen

best food sources: vegetable oils, butter, dairy products

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24
Q

6 groups of essential nutrients

proteins

A

functions: support tissue growth, repair, and maintenance

composed of: amino acids made up of carbon, hydrogen, oxygen, and nitrogen

best food sources: meats, dairy products, seeds, nuts, legumes

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25
Q

6 groups of essential nutrients

vitamins

A

funcitons: assist with release of macronutrients; critical to building and maintaining bone, muscle, and blood; support immune funcion and vision

composed of: fat-soluble and water-soluble compounds

best food sources: fruits, vegetables, dairy products, meats

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26
Q

6 groups of essential nutrients

minerals

A

functions: assist with fluid regulation and energy production; maintain health of blood and bones; rid body of harmful by-products of metabolism

composed of: single elements such as sodium, potassium, calcium, or iron

best food sources: fruits, vegetables, dairy products, meats

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27
Q

6 groups of essential nutrients

water

A

functions: ensures proper fluid balance; assist in regulation of nerve impulses, body temp, and muscle contractions

composed of: hydrogen and oxygen

best food source: water, juices, soups, fruits, vegetables

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28
Q

what are nutrients? (cont’d)

macronutrients

A

nutrients required in relatively large amounts

-provide energy
-carbohyrdates, fats & oils, proteins

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29
Q

what are nutrients? (cont’d)

micronutrients

A

nutrients required in smaller amounts
-vitamins and minerals

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30
Q

macronutrients provide energy

we measure energy in

A

kilocalories (kcal)

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31
Q

macronutrients provide energy

kilocalorie (kcal)

A

amount of energy required to raise the temp of 1 kg of water by 1 degree celsius

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32
Q

macronutrients provide energy

on food labels “calorie” actually refers to

A

kilocalories

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33
Q

carbohydrates

carbohydrates are the primary source of

A

fuel for the body, especially for the brain

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34
Q

carbohydrates

carbohydrates provide

A

4 kcal per gram

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35
Q

carbohydrates

carbohydrates contain

A

carbon
hydrogen
oxygen

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36
Q

carbohydrates

carbohydrates are found in

A

grains
vegetables
fruits
legumes
dairy
nuts
seeds

37
Q

fats

fats are composed of

A

lipids, molecules that are insoluble in water

38
Q

fats

fats provide

A

9 kcal per gram

39
Q

fats

fats contain

A

carbon
hydrogen
oxygen

40
Q

fats

fats are found in

A

butter
margarine
vegetable oils (such as canola oil, olive oil, sunflower oil, and more)

41
Q

fats

fats are an important source of fuel for our bodies during times of

A

rest or low-intensity exercise

42
Q

fats

our bodies can store fat which can be used for energy while we are not

A

eating

43
Q

fats

fats are the source of

A

fat-soluble vitamins
essential fatty acids

44
Q

proteins

proteins are chains of

A

amino acids

45
Q

proteins

proteins can supply

A

4 kcal of energy per gram but are not usually a primary source of energy

46
Q

proteins

proteins contain

A

carbon
hydrogen
oxygen
nitrogen

47
Q

proteins

protein sources include

A

meats
dairy products
seeds
nuts
legumes

48
Q

proteins

proteins are important for

A

building cells
maintaining bones
repairing damaged tissues
regulating metabolism
fluid balance

49
Q

micronutrients

vitamines and minerals are known as

A

micronutrients

50
Q

micronutrients

micronutrients

A

nutrients needed in relatively small amounts to support normal health and body funtion

neither vitamins nor minerals provide kilocalories

51
Q

vitamins

vitamins

A

organic molecules that assist in regulating body processes

52
Q

vitamins

vitamins are classified by the way they are

A

absorbed
transported
and stored in the body

fat-soluble vitamins
water-soluble vitamins

53
Q

overview of vitamins

fat soluble vitamins are

A

A
D
E
K

54
Q

overview of vitamins

distinguishing features in fat-soluble vitamins

A

-soluble in fat
-stored in the human body
-toxicity can occur from consuming excess amounts which accumulated in the body

55
Q

overview of vitamins

water soluble vitamins are

A

C
B vitamins (thiamin, riboflavin, niacin, vitamin B6, vitamin B12, pantothenic acid, biotin, folate

56
Q

overview of vitamins

water-soluble vitamins distinguishing features

A

-soluble in water
-not stored to any extent in the human body
-excess excreted in urine
-toxicity generally occurs as a result of vitamin supplementation

57
Q

minerals

minerals

A

inorganic substances required for body processes

58
Q

minerals

minerals include

A

sodium
calcium
iron
potassium
magnesium

59
Q

minerals

minerals have many different functions such as

A

-fluid regulation
-energy production
-essential to bones and blood
-help eliminate harmful by-products of metabolism

60
Q

overview of minerals

major minerals include

A

calcium
phosphorus
sodium
potassium
chloride
magnesium
sulfur

61
Q

overview of minerals

major minerals distinguishing features

A

-needed in amounts greater than 100mg/ day in our diet
-amount present in the human body is greater than 5 g (5,000 mg)

62
Q

overview of minerals

trace minerals include

A

iron
zinc
copper
manganese
fluoride
chromium
molybdenum
selenium
iodine

63
Q

overview of minerals

trace minerals distinguishing features

A

-needed in amounts less than 100 mg/day in our diet
- amount present in the human body is less than 5g (5,000 mg)

64
Q

water supports all body functions

water is an

A

inorganic nutrient that is vital for health and survival

65
Q

water supports all body functions

water is involved in many bodily processes

A

-fluid balance
-nutrient transport
-nerve impulses
-removal of wastes
-muscle contractions
-body temp

66
Q

determining nutrient needs

dietary reference intakes (DRIs) identify the

A

-amount of a nutrient needed to prevent deficiency disease in healthy people
-amount of a nutrient that may reduce the risk of chronic disease
-upper level of safety for nutrient intake

67
Q

DRIs for most nutrients

EAR

A

estimated avg requirement
-is the avg daily intake level estimated to meet the needs of 1/2 of the healthy people in a particular life stage and gender group
-scientists use it to calculte the RDA

meets nutrient needs for 50% of individuals

68
Q

DRIs for most nutrients

RDA

A

recommended dietary allowance
-avg daily intake level required to meet the needs of 97-98% of healthy people
-AIM FOR THIS AMOUNT

meets nutrient needs for 97-98% of individuals

69
Q

DRIs for most nutrients

AI

A

adequate intake
-the avg daily intake level assumed to be adequate
-based on observations and estimates from experiments
-it is used when an EAR cannot be determined
-AIM FOR THIS AMOUNT IF THERE IS NO RDA!! vitamin D,K, fluoride, anf chromium

70
Q

DRIs for most nutrients

UL

A

tolerable upper intake level
-highest avg daily intake level that is not likely to have adverse effects on the health of most people
-consumption of a nutrient at levels above the UL is not considered safe
-DO NOT EXCEED THIS AMOUNT ON A DAILY BASIS

71
Q

DRIs related to energy

AMDR

A

acceptable macronutrient distribution range
-the recommended range of carb, fat, and protein associated with reduced risk of chronic disease
-the range of macronutrient intake that provides adequate levels of essential nutrients

72
Q

DRIs related to energy

EER

A

estimated energy requirement
-the avg daily energy intake to maintain energy balance
-based on age, gender, weight, height, and level of physical activity

73
Q

determining nutrient needs

DRIs consist of 4 values

A

-estimated avg requirement (EAR)
-recommended dietary allowance (RDA)
-adequate intake (AI)
-tolerable upper intake level (UL)

74
Q

DRIs and energy

2 DRIs apply to energy specifically

A

-estimated energy requirement (EER)
-acceptable macronutrient distribution range (AMDR)

75
Q

Interpreting Nutrition Research

Research involves applying the scientific method

A

*Observation and description of a
phenomenon
* Creation of a hypothesis
* Design of a repeatable experiment
* Collection, analysis, and interpretation of data
* Formation of a conclusion, or proposal of an
alternative hypothesis
* Development of a theory based on repeated
experiments

76
Q

Types of Research Studies

A
  • Animal versus human studies: Drawbacks: ethical concerns, and results
    may not apply to humans
  • Epidemiological studies
  • Observational studies
    Can only indicate relationships between
    factors
  • Case control studies
  • Clinical trials
77
Q

Clinical Trials

In clinical trials, an intervention’s effect on a
certain disease or health condition is tested
using two groups

A
  • the experimental group and
    the control group
    Randomized trials
  • Single- and double-blind experiments
  • Placebo: an imitation treatment that has no
    effect, given to the control group in
    placebo-controlled double-blind randomized
    clinical trials
78
Q

Evaluating Nutrition-Related Claims

Ask these questions to determine scientific
validity

A

Who is reporting the information?
* What are their credentials?
* Who conducted the research and who paid
for it?
* Is there a conflict of interest?

79
Q

Evaluating Nutrition-Related Claims (cont.)

A

Is the report based on reputable research
studies?
* Was there a control and an experimental
group?
* Was the sample size large enough to rule out
chance variation?
* Was a placebo effectively administered?
* Was it a double-blind study?
* Is the report based on testimonials?
* Are the claims too good to be true?

80
Q

Determining a Website’s Reliability

Look at:

A
  • The website sponsors’ credentials
  • Whether the date of the website is recent
  • The Internet address: “.gov”, “.edu”, and
    “.org” are generally considered reliable
81
Q

Whom Can You Trust?

Trustworthy experts are educated and
credentialed

A
  • Registered dietitian (RD)
  • Licensed dietitian
  • Nutritionist with credentials and experience
  • Professional with advanced degree(s) in
    nutrition (MS, MA, or PhD in nutrition)
  • Physician with appropriate expertise in
    nutrition
82
Q

Whom Can You Trust? (cont.)

Government agencies are usually trustworthy

A

The Centers for Disease Control and
Prevention (CDC) supports two large national
surveys
* National Health and Nutrition Examination Survey
(NHANES)
* Behavioral Risk Factor Surveillance System survey
(BRFSS)
* National Institutes of Health (NIH) focuses on
specific areas of research, including cancer;
heart, lung, and blood diseases; diabetes;
and alternative medicine

83
Q

Whom Can You Trust? (cont.)

Professional organizations publish cutting-edge
nutrition research and information
* These include

A
  • Academy of Nutrition and Dietetics (AND)
  • American Society for Nutrition (ASN)
  • American College of Sports Medicine (ACSM)
  • The Obesity Society (TOS)
84
Q

In Depth: New Frontiers

Nutrigenomics studies the interactions among
genes, the environment, and nutrition

A
  • Key theory: foods and environmental factors
    can “switch” some genes on while turning off
    others
  • Could help in reducing risk of diet-related
    disease, treating existing conditions through
    diet, and making personalized nutrition
    possible
85
Q

In Depth: New Frontiers (cont.)

The human genome is the set

A

genes making
up the DNA in the nucleus of a human cell

86
Q

In Depth: New Frontiers (cont.)

The human microbiome is the set of genes
belonging to microorganisms that inhabit the
human body

A
  • Our health is affected by the way they interact
    with our human cells and genes that are
    required for digestion
  • GI flora: helpful bacteria in our
    gastrointestinal (GI) tract
87
Q

In Depth: New Frontiers (cont.)

Functional foods

A

have biologically active
ingredients that provide health benefits beyond
basic nutrition

88
Q

In Depth: New Frontiers (cont.)

kinds of functional foods

A
  • Probiotics contain live microorganisms that
    improve the intestinal microbial balance
  • Prebiotics are nondigestible food ingredients
    that stimulate the growth and/or activity of
    probiotic bacteria
  • Phytochemicals are naturally occurring plant
    compounds believed to have health-
    promoting effects in humans

Health Disease & Nutrition (14 decks)

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