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Nutrition > Ch. 1 What is Nutrition? > Flashcards

Ch. 1 What is Nutrition? Flashcards

1
Q

Factors that affect food choices (7)

A

1) Taste and enjoyment
2) Culture and environment
3) Social life and trends
4) Nutrition knowledge
5) Advertising
6) Time, convenience, and cost
7) Habits and emotions

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2
Q

Food preference (4)

A
  • begins in infancy (introduce new foods at 6 months)
  • may be influenced by genes (gut and brain play role)
  • changes as we age
  • repeated exposure
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3
Q

Living environment

A

availability and accessibilty

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4
Q

Food environment (3)

A
  • size and shape of plates and glassware
  • packaging of foods
  • lighting
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5
Q

Group size

A

individuals eat more food when eating with others

40% more

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6
Q

Activity

A

food intake increases when eating during activity (movie)

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7
Q

Popular trends

A

frozen vegetables and organic foods

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8
Q

Nutriton knowledge

A
  • perception of food as unhealthy or healthy

- current state of health affects food choices

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9
Q

Advertising

A

influences food choices, especially for children and adolescents

  • mostly for unhealthy foods
  • personalized nutrition
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10
Q

Time, convenience, and cost

A
  • busy schedules = prepared foods

- fast food is cheaper

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11
Q

Nutrition

A

the science that studies how nutrients and compounds in foods nourish the body and affect body functions and overall health

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12
Q

Food in the body (5 steps)

A
  • digested (starts in mouth)
  • absorbed (stomach)
  • transported (intestines, moving within organs)
  • metabolized (occurs in every cell)
  • used or stored in the body
  • chewing is form of digestion
  • excretion: urine, sweat
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13
Q

Nutrients

A

compounds in foods that serve as building blocks for body components and sustain body processes
- help replace dead cells

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14
Q

Six categories of nutrients

A
  • carbohydrates
  • fats (lipids)
  • protein
  • vitamins
  • minerals
  • water
    (alcohol provides energy but is NOT a nutrient)
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15
Q

Nonnutrient compounds in food

A
  • nondigestible fiber
  • chemicals
  • phytochemicals
  • zoochemicals
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16
Q

Water

A

most abundant nutrient found in foods and in the body

- 60% of body

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17
Q

Plant foods

A

made up of 10% carbs, fats, proteins, vitamins and minerals (the rest is water: 90%)

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18
Q

Animal foods

A

made up of 30% protein, lipids, vitamins and minerals (the rest is water: 70%)

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19
Q

Organic nutrients (4)

A 
contain carbon
when energy breaks down, carbon is one of end products
- carbohydrates
- proteins
- lipids
- vitamins
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20
Q

Inorganic nutrients (2)

A

do NOT contain carbon

  • minerals
  • water
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21
Q

Nitrogen

A
  • found in protein and some vitamins

- excreted through urine

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22
Q

Essential nutrients

A
  • required
  • consumed from food
  • cannot be made in body in sufficient amounts
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23
Q

Nonessential nutrients

A
  • can be made in sufficient quantities in the body
  • conditionally essential nutrients: nonessential nutrients become essential
    ex. vitamin D
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24
Q

Amino acids

A
  • essential or nonessential nutrients

- used to synthesize, grow, and maintain tissue

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25
Energy
- capacity to do work - body derives energy from nutrients in foods that store energy in chemical bonds (energy is ATP, released when bonds are broken)
26
Energy-yielding nutrients
- carbohydrates - lipids (fats) - proteins * *all fats are lipids, but not all lipids are fats (ex. cholesterol is a lipid but not a fat)
27
Nonnutrient source of energy
alcohol
28
Kilocalorie (kcal)
energy required to raise temperature of 1 kg water 1 degree Celsius - measurement of energy in foods - 1 kcal = 1,000 calories
29
Kilocalories per gram
Carbohydrates = 4 kcal/g Protein = 4 kcal/g Fat (lipids) = 9 kcal/g Alcohol = 7 kcal/g
30
Energy in body
- energy is trapped within bonds that keep molecules together (bonds break, energy is released) - unused energy is stored as fat - using more energy results in fat breakdown
31
Individual nutrient roles
- supply energy - regulate metabolism (ATP) - provide structure (proteins, vitamins, and minerals)
32
Macronutrients
- nutrients the body needs in large amounts | - carbohydrats, fats (lipids), protein, and water
33
Micronutrients
- essential nutrients the body needs in smaller amounts | - vitamins and minerals
34
Carbs composition
carbon, hydrogen oxygen
35
Carbs function
supply glucose, the primary energy source for many body cells including red blood cells and brain cells (nervous system)
36
Carbs food sources
plants: breads, cereals, legumes, nuts, fruits, and vegetables animals: dairy products (lactose)
37
Lipids composition
carbon, hydrogen, and oxygen | - more concentration and contain less oxygen and water than carbs
38
Lipids function
- provide energy to cells | - structural component to cell membranes
39
Three categories of lipids
insoluble in water - triglycerides (rest and sleep) - sterols - phospholipids (similar to triglycerides)
40
Lipids food sources
margarine, butter, oils, and animal products
41
Triglycerides
- stored in adipose tissue beneath skin | - insulate the body and cushions organs
42
Proteins composition
Caron, oxygen, hydrogen and nitrogen
43
Protein function (6)
- contribute the basic building blocks (amino acids) - build and maintain body tissues - primary source of tissues is muscle, bones, and skin - participate as neurotransmitters - play a role in immune system - act as enzymes (catalysts)
44
Protein examples in body
hemoglobin: red blood cells insulin: regulates blood sugar levels
45
Protein food sources
animals: meat, poultry, fish, and dairy plants: legumes, soy, nuts and seeds
46
Vitamins and minerals composition
vitamins: carbon, hydrogen and oxygen minerals: just mineral
47
Vitamins and minerals function
- do not provide energy | - metabolism regulation (metabolize carbs, fats, and proteins)
48
Deficiencies in vitamins and minerals can cause
- fatigue (lack of energy) - stunted growth - weak bones - organ damage
49
Vitamins function
- coenzymes: help enzymes catalyze reactions in body - activate enzymes that participate in bone/muscle building, energy production, fighting infections, and maintaining healthy nerves/vision
50
Water-soluble vitamins
- excreted (not stored in body) - need to be consumed daily - eight B-complex vitamins and vitamin C
51
Fat-soluble vitamins
- stored in body (liver and the organs) | - Vitamins A, D, E, and K
52
Minerals function
- assist in body processes | - essential to structure of hard and soft tissues like bone and red blood cells
53
Major (macro) minerals
- fluid balance, energy production, muscle contraction - need at least 100 mg/day - found in amounts of at least 5 grams in the body
54
Trace (micro) minerals
- transport oxygen and carbon dioxide, cell growth and development, metabolic rate, antioxidants - need less than 100 mg/day - found in amounts of less than 5 grams in the body
55
Water functions (5)
- essential during metabolism - digestion and absorption (delivers nutrients and oxygen to cells and excretes waste products through urine) - maintains body temperature - lubricant for joints, eyes, mouth, and intestinal tract - cushions vital organs
56
Nutrient deficiencies
can lead to chronic deficiencies, excesses, and imbalances which affect long-term health
57
Well-balanced diet
- whole grains - fruits and vegetables - lean meats - low-fat dairy - also provides phytochemical, zoochemicals, and fiber
58
Fiber
cannot be converted to blood sugar - not a nutrient - not enough fiber leads to constipation
59
Functional foods
may provide additional health benefits
60
Phytochemicals
nonnutritive plant chemicals | - disease fighting characteristics
61
Zoochemicals
nonnutritive animal compounds - help fight chronic diseases - strong antioxidant benefits - ex. omega-3 fatty acids from fish improve heart health and reduce inflammation
62
Leading health related causes of death
heart disease, cancer, stroke, diabetes
63
Chronic diseases
stem from our genetic makeup, environment and our diet
64
Nutrition genomics
studies relationship between gene expression, nutrition, and health
65
Nutrigenics
genes respond to nutrients we eat
66
Nutrigenomics
nutrients influence genetic expression
67
Malnourished
wrong amount of essential nutrients
68
Undernourished
lack of sufficient essential nutrients
69
Overnourished
excess energy or nutrient
70
Anthropometric
appearance (body size or body composition) - height, weight, bmi, waist-to-hip, waist circumference - determines growth, obesity, weight changes, risk of developing diseases
71
Biochemicals
nutrient levels in body fluids - blood, urine, and feces - determine protein, mineral and vitamin status and disease
72
Clinical
body inspected for potential deficiencies - hair, fingernails, skin, lips, mouth, muscles, joints, overall appearance - determines sign of deficiencies and excesses of nutrients
73
Dietary intake
diet - diet history, diet record, FFQ, 24-hour recall - unusual nutrient intake, deficiencies or excesses
74
Food frequency questionnaire (FFQ)
identifies patterns of intake over time
75
Food record
most accurate | - diary of foods and beverages eaten, how much, and timing
76
24-hour recall
client recalls food and drinks eaten in previous day
77
National Health and Nutrition Examination Survey (NHANES)
evaluate nutritional statu of Americans of all ages (large population) - used to develop current dietary recommendations
78
Framingham Health Study
heart health risk factors - two generations, 10,000 people - establish recommendations for cardiovascular disease - connection between blood cholesterol levels and heart disease was revealed
79
Excess intake
- added sugar - sodium - saturated fat
80
Too little intake
- fiber - vitamin D - Potassium and calcium - women tend to be low in iron
81
Obesity leads to higher rates of:
- type 2 diabetes - heart disease - cancer - stroke
82
Overweight bmi
greater than 24.9
83
Obese bmi
greater than 29.9
84
Credible nutrition research
advice based on a consensus of multiple research findings
85
Scientific method
process used by scientists to gather and test information for the sake of research findings 1. observe and ask question 2. formulate hypothesis 3. conduct experiment 4. hypothesis supported or not supported 5. if not supported, revise
86
Peer-reviewed journals
where findings are published - hypothesis supported - publish findings - develop theory - establish consensus
87
Laboratory experiment
done in lab setting
88
Observational research
explores factors in two or more groups to determine relationship between a disease or health outcome
89
Epidemiological research
- type of observational esearch | - examines health and disease in population of people
90
Experimental research
- involves experimental group (given treatment) - control group (given placebo) - double-blind placebo-controlled: gold standard (researcher and participant are blinded)
91
Medical nutrition therapy
nutrition counseling and dietary changes based on individual medical and health needs to treat a patient's medical condition (administered by RDN)
92
Public health nutritionists
undergraduate in nutrition
93
Licensed dietitian nutritionist (LDN)
expert in field of nutrition (RDN )
94
Nutritionist
no credible training in nutrition
95
Quackery
promotion or selling of health products, profit is motive

Nutrition (5 decks)

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