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nutrition > Ch.1 > Flashcards

Ch.1 Flashcards

1
Q

diet

A

food and beverages that a person intakes

contains energy nutrients to mantn life, support growth and health

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2
Q

NUTRITION

A

The study of how food nourishes body
influence health
digestion, conusme, metblz, and store nutrients
eating patterns and making recmd.

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3
Q

Energy density

A

amount of energy (or calories) per gram of food. Lower energy density foods provide less energy per gram of food so you can eat more of them without consuming too many calories.

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4
Q

Calorie

A

term used to indicate Kcal

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5
Q

Kcalorie

A

The amount of heat needed to raise the temp of 1 kg H2O by 1 degree Cel.
=1000 cal

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6
Q

Validity (science)

A

Reliable info ( used in scientific method and used proper experiments)

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7
Q

Control group

A

Essential for comparison between tretd and untred indivdls.

people who are as much like the treated as possible but not been treated with the condition been testet

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8
Q

control for other variables

A

Applied to avoid coincidentally influencing results

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9
Q

Placebo

A

imitation treatment that has no effect on participants

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10
Q

Causation

A

cb

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11
Q

correlation

A

cb

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12
Q

peer review

A

cb

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13
Q

Blind studies

A

Subjects dont know if they are getting perturbation or placebo
participants dont know treatment receiving researchers know

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14
Q

Double blinded studies

A

neither researcher nor participants know which group is been treated

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15
Q

variable

A

cb

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16
Q

Dietary Reference Intake

A

Aim to reduce/prevent risk of chronic disease- promote optimal health

  • establish upper level for some nutr.
  • Dietary standards for healthy people only
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17
Q

The DRI’s (Dietary Reference intakes)

A

Estimated Average Requirement (EAR)
Recommended Dietary Allowance (RDA)
Adequate Intake (AI)
Tolerable upper intake level (UL)

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18
Q

Estimated average Requirements (EAR)

A

Average daily intake level of a nutrient to meet the needs of half of the healthy people in a particular life stage or gender group

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19
Q

Recommended Dietary Allowance (RDA)

A

The average daily nutrient intake level that meets nutrient requirement of 97%-98% of healthy people in a particular life stage and gender group

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20
Q

Adequate Intake (AI)

A

Recommended average daily nutrient intake level based on observed and experimentally determined estimates of nutrient intake by a group of healthy people
-Used when RDA not available

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21
Q

Tolerable Upper Intake Level (UL)

A

Highest average daily nutrient intake level likely to pose no risk of adverse health effects to most people
-Max daily ammnt to avoid toxicity

22
Q

DRI’s related to energy

A

Estimated Energy Requirement (EER)

Acceptable Macronutrient Distribution Range (AMDR)

23
Q

Estimated Energy Requirement (EER)

A

Average Dietary energy intake to maintain energy balance in a healthy adult
-Defined by age gender, weight, height and physical activity

24
Q

Acceptable Macronutrient Distribution Range (AMDR)

A

Range of nutrient intakes from Macros that provide adequate intakes of essential nutrients while red. risk of chronic disease.

  • Carbs 45-65% Daily
  • Fat 20-35%
  • Prtn-10-35%
25
Q

Risk Factors

A

cb

26
Q

Malnutrition

A

Nutrition is out of balance

getting too much or too little of particular nutrient or energy over a significant period of time

27
Q

undernutrition

A

Consuming too little energy or few nutrients overtime causes

  • wight loss
  • nutr deficiency
  • nutr def deisease
28
Q

Over nutrition

A

Consuming too much energy or too much of a given ntr over time, causing

  • Obesity
  • heart disease
  • nutr toxicity
29
Q

Anthropometric measurements

A

body weight, height
head circumference
limbs and waist circumference

30
Q

AMDR

A

daily intake
Carbs-45-65%
Fat 20-35%
Prtn-10-35%

31
Q

Epidemiological studies

A

examine patterns of disease in def. population
indicate relationship between factors, not cause and effect
-report prevalence and incidence of disease

32
Q

experimental studies

A

tightly controlled experiments done to determine its effect on a certain disease or health condition

33
Q

Invitro

A

microorganisms, cells, or biological molecules outside their normal biological context used for studies

34
Q

Invivo

A

whole, living organisms, usually animals, including humans, and plants as opposed to a partial or dead organism used for studies

35
Q

Scientific method

A

Make observation
Propose hypothesis
Experiment
collect and analyze data

36
Q

Sections of scientific paper

A 
Abstract
Intro 
Review of literature 
Methodology
Results
Conclusion
References
37
Q

Organic nutrients

A 
Made up of hydrogen, carbon, oxygen 
Lipids (fat soluble vit)
Carbs 
prtns- also have nitrogen
vitms
38
Q

Inorganic Nutrients

A

Minerals

water

39
Q

Energy molecules

A

Lipids
protein
carbs

40
Q

Lipids Energy Mol

A 
9kcal X gram
Provide fat soluble vit and essential fatty acid 
store large quant of energy
Triglycerides
phospholipids 
sterols
Com of H2O,H, O
41
Q

Protein energy mol

A

4kcal X gram
Provide energy if needed, not primary source of en.
support tissue growth repair and maintenance.
cont- Carbon,H,O, and N

42
Q

Carbs energy molecule

A

4Kcal X gram
Primary source of energy
Comp-Carbon, H, H2O

43
Q

5 risk factors of death

A 
Obesity
stroke
type2 diavetes 
heart disease 
some forms of cancer
44
Q

3L=

A 
3= 3.17006 quarts
1= 1.05669 quarts
45
Q

1L=

A

1000 ml

46
Q

2ml=oz

A

2=.067628 oz

1=.033814 oz

47
Q

5g= mg

A

5=5000 mg

1=1000 mg

48
Q

1g= oz

A

1= .035274 oz

49
Q

3kg= g

A 
3= 3000g 
1= 1000g
50
Q

1 kg=Lb

A

1=2.2046 Lb

51
Q

5 ways to assess patients health and nut.

A 
Diet history
health history
lab test
physical examination
anthropometric measures

nutrition (19 decks)

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