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HNF 150 > Ch. 1: Science of Nutrition > Flashcards

Ch. 1: Science of Nutrition Flashcards

1
Q

Nutrition

A

Science of food

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2
Q

Nutrients

A

Substances essential for health that body can’t make or makes too little of

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3
Q

6 classes of carbs

A

Carbohydrates, proteins, lipids, water, minerals, and vitamins

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4
Q

Essential nutrient requirements

A
  1. Specific biological function
  2. Cause decline in bio. function if removed
  3. Restore function if restored
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5
Q

Macronutrients

A

Carbohydrates, proteins, lipids, and water

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6
Q

Micronutrients

A

Vitamins and minerals

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7
Q

______ are nutrients needed in small amounts

A

Micronutrients

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8
Q

______ are nutrients needed in large amounts

A

Macronutrients

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9
Q

3 functional categories of nutrients

A
  1. Primarily provide energy
  2. Important for growth and development
  3. Regulate and maintain body processes
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10
Q

2 categories of carbs

A

Simple (sugars) and complex (polysaccharides)

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11
Q

What are fats

A

Lipids solid at room temp

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12
Q

Oils

A

Lipids liquid at room temp

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13
Q

Lipids yield ____ energy than carbs

A

More

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14
Q

Physiological fuel value of lipids

A

9 kcal/g

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15
Q

2 types of lipids

A

Saturated and Unsaturated

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16
Q

How does saturated fat affect blood cholesterol?

A

It raises it

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17
Q

What are triglycerides

A

Major form of fat stored in body and found in foods

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18
Q

Composition of triglyceride

A

3 fatty acids attachhed to a glycerol molecule

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19
Q

What are trans fats

A

Processed unsaturated fats

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20
Q

Proteins contain _____ unlike carbs and proteins

A

Nitrogen

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21
Q

Physiological fuel value of proteins

A

4 kcal/g

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22
Q

What acts as the main structural material in the body

A

Proteins

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23
Q

Main function of vitamins

A

To enable chemical reactions to occur in body

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24
Q

How much energy do vitamins provide`

A

None

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25
Q

2 types of vitamins

A

Water soluble and fat soluble

26
Q

How much energy do minerals provide

A

None

27
Q

2 groups of minerals

A

Major and trace

28
Q

Functions of water

A
  1. Solvent and lubricant
  2. Medium for transport
  3. Helps regulate body temp
  4. By-product of metabolism
29
Q

Phytochemicals

A

Plant components that provide health benefits

30
Q

Zoochemicals

A

Animal components that provide health benefits

31
Q

Where does energy come from

A

Carbs, proteins, and fats

32
Q

Physiological fuel value for alcohol

A

7 kcal/g

33
Q

Physiological fuel value for carbs

A

4 kcal/g

34
Q

What does the body use energy for

A
  1. Build new compounds
  2. Move muscles
  3. Transmit nerve impulses
  4. Balance ions within cells
35
Q

Calorie

A

Amount of heat energy required to raise the temp by 1 degree celsius

36
Q

What tool used to measure calories

A

Bomb calorimeter

37
Q

Percentage of intake in American diets (carbs, fats and proteins)

A

Carbs= 50%
Fats= 33%
Proteins=16%

38
Q

Factors that affect appetite

A

Appearance, availability, food marketing, and price

39
Q

What are the 3 general categories of nutritional value

A

Optimal, overnutrition, and undernutrition

40
Q

Optimal nutrition

A

Body tissues have enough nutrients

41
Q

Overnutrition

A

Nutrient intakes exceed nutrient needs

42
Q

Undernutrition

A

Nutrient intake doesn’t meet nutrient needs

43
Q

ABCDE’s of Nutritional Assessment

A

Anthropometric, Biochemical, Clinical, Dietary, and Environmental

44
Q

What is an RD

A

Registered Dietitian

45
Q

What steps are included in Nutrition Care Process

A
  1. Conduct a nutritional assessment
  2. Diagnose nutrition-related problem
  3. Create an intervention
  4. Monitor and evaluate progress
46
Q

Steps of scientific method for nutrition research

A 
Observation
Suggest hypothesis
Conduct research
Identify correct and incorrect explanations
Results confirmed by other scientists
47
Q

Epidemiology

A

The study of diseases in populations

48
Q

What is a case control study

A

Compare individuals who have condition (cases) with those who don’t (control)

49
Q

What is a single-blind study

A

The subjects do not know which is the control group; control group is given placebo and experimental group is given actual “treatment”

50
Q

What is a double-blind study

A

Neither scientists nor subjects know which group is which; independent thrid party who holds key to experiment

51
Q

What is placebo effect

A

Feeling relief or ease when getting a fake treatment; tricking yourself into thinking it works

52
Q

Where do scientists ppublish their findings

A

Scientific journal

53
Q

Peer-reviewed journals

A

Published journals containing unbiased, approved research

54
Q

Sustainability

A

Ability to meet the needs of present without compromising ability of future generations to meet their needs

55
Q

2 types of peer-reviewed and describe them

A

Research journals- report details of methods, results, and conclusions
Review journals- examine all available evidence on major topics

56
Q

What is an intervention study

A

Intervene in one group of population and compare to other group in population

57
Q

What is a laboratory study

A

Studies performed under tightly controlled conditions (often involve animals)

58
Q

What is the edible part of garlic

A

Bulb

59
Q

Each clove of garlic can grow into a new plant. True or false?

A

True

60
Q

How are bulbs prepared for storage

A

Dried

61
Q

How to identify quackery

A
  1. Too good to be true
  2. Authority not cited
  3. Motive and personal gain
  4. Testimonials
  5. Logic w/o proof

HNF 150 (3 decks)

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