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Nutrition FN 170 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

Food

A

plant/ animal contain essential nutrients
Carbohydrates
Fats
Proteins
Produces energy, stimulates growth, maintains life

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2
Q

Nutrition

A

Study of nutrients in foods and the body

Study of human behaviors related to food

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3
Q

Diet

A

foods a person eats/ drinks

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4
Q

Nutrients

A
  • components of food that are indispensable to the body’s functioning
  • provide energy, building material
  • maintain/ repair body
  • support growth
  • nutrients are water, carbs, fat, protein, vitamins, minerals
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5
Q

Malnutrition

A
  • caused by excess or deficient food energy or nutrient intake
  • imbalance of nutrients
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6
Q

Undernutrition

A

Nutrient/ energy deficiency

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7
Q

Overnutrition

A

Nutrient/ energy excesses

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8
Q

Chronic Diseases

A
  • degenerative conditions or illnesses that progress slowly in long duration, lack immediate cure.
  • limit functioning, productivity, quality and length of life
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9
Q

Anemia

A
  • blood condition, red blood cells, body oxygen carriers are inadequate/ impaired and cannot meet oxygen demands of body.
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10
Q

Genome

A
  • genetic information in the chromosomes
  • 35,000 genes and supporting materials
  • Study of genomes is genomics
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11
Q

Genes

A
  • units of cell’s inheritance
  • genetic molecule DNA
  • each gene directs the making one or more of the body proteins
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12
Q

DNA

A
  • thread like molecule that encodes genetic information it its structure
  • DNA coils up to form chromosomes
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13
Q

Benefits of Physical Activity

A
  • reduced risk of cardiovascular diseases, diabetes, cancer, hypertension
  • increased endurance, strength, flexibility
  • less depression
  • improved mental functioning
  • stronger self - image
  • reduced body fat/ increased lean tissue/ muscle
  • greater bone density, lessoned risk of bone loss
    beneficial sleep
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14
Q

Energy

A
  • capacity to do work
  • can be converted to mechanical, electrical, thermal
  • food is measured in calories
  • fuels the body’s work indirectly from the sun by way of plants
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15
Q

What are the 6 kinds of nutrients?

A
  • Carbs
  • Fats
  • Protein
  • Vitamins
  • Minerals
  • Water
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16
Q

Organic

A
  • carbon containing (carbs, fat, protein, vitamins)

- include those made by living things

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17
Q

Grams

A

Metric units of weight

28 grams = 1 ounce

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18
Q

energy-yielding nutrients

A
  • nutrients that body can use for energy such as carbs, fat, and protein
  • building blocks for body structure
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19
Q

Macronutrients

A
  • energy yielding nutrients

- carbs, fat, protein

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20
Q

Micronutrients

A
  • required in small amount; vitamins/ minerals
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21
Q

Vitamins/ Minerals

A
  • act as regulators

- assist in all body processes, digesting food, moving muscles, disposing of waste, growing new tissue, healing wounds

22
Q

Essential Nutrients

A
  • nutrients that body cannot make for itself

- comes from food to prevent deficiencies

23
Q

Fiber

A
  • indigestible plant materials
24
Q

What is the most energy rich nutrient?

A

Fat, containing 9 cal/ gram

25
Q

How much calories do Carbs/ Protein contain?

A

4 cal/ gram

26
Q

Dietary supplements

A

pills, liquids, powders that contain purified nutrients

27
Q

Elemental Diets

A

composed of purified ingredients known chemical composition intended to supply greatest amount of essential nutrients to people who cannot eat foods

28
Q

Phytochemicals

A
  • bioactive compounds in plant-derived foods

- confer color, taste, other characteristics of food

29
Q

Bioactive

A
  • chemical/ physical properties that affect the function of body tissues
  • interact with metabolic processes in the body
30
Q

Whole foods

A
  • vegetables
  • fruits
  • meats
  • milk
  • grains
  • basic, unprocessed, natural farm foods
31
Q

Enriched foods/ fortified foods

A
  • foods which nutrients have been added
32
Q

Functional foods

A
  • whole/ modified foods that contain bioactive foods components
  • can provide health benefits, reduce disease risk
33
Q

medical foods

A
  • foods specifically manufacture for use by people with medical disorders
34
Q

Whole foods

A
  • milk
  • meats
  • fish
  • poultry
  • vegetables
  • beans
  • fruits
  • grains
35
Q

What constitutes a nutritious diet?

A

eating pattern, ABCMV

  • adequacy
  • balance
  • calorie control
  • moderation
  • variety
36
Q

Cuisines

A

styles of cooking

37
Q

Foodways

A

sum of culture’s habits, customs, beliefs, and preferences concerning food

38
Q

ethnic foods

A

foods associated with particular cultural subgroup within the population

39
Q

Cultural Competence

A

awareness and acceptance of one’s own and there’s cultures and abilities, leading to effective interactions with all kinds of people

40
Q

Omnivorous

A

people who eat foods of both plant/ animal origin

41
Q

Factors that influence people’s food choices

A

1 is taste

  • psychological
  • physical
  • social
  • philosophical
  • advertising
  • availability
  • cost
  • emotional comfort
  • habit
  • nutrition/ health benefits
  • personal preference/ genetic inheritance
  • positive/ negative associations
  • social norms
  • values/ beliefs
  • weight
  • nutrition/ health benefits
42
Q

vegetarians

A

exclude animal flesh, animal products such as milk, cheese, eggs

43
Q

6 Stages of Behavior change

A
  • Precontemplation
  • Contemplation
  • Preparation
  • Action
  • Maintenance
  • Adoption/ Moving On
44
Q

Precontemplation

A
  • Not considering change, have no intention of change, see no problems with behavior
  • Action - collect information/ health effects of current behavior and communicate potential benefits of change
45
Q

contemplation

A
  • admit that change may be needed, weigh pros and cons of changing and not changing
  • Action - commit to making a change and set a date to start
46
Q

Preparation

A
  • preparing to change specific behavior, taking initial steps and setting goals
  • Action- write action plan, spell out specific parts of change, set small step goals, tell others about your plan
47
Q

Action

A
  • Committing time/ energy to making change, following a plan

- Action - Perform new behavior, manage emotional physical reactions to the change

48
Q

Maintenance

A
  • Striving to integrate the new behavior into daily life and making it permanent
  • Action - Persevere through lapses, teach other/ help them achieve their goals
49
Q

Adoption/ Moving On

A
  • After month of year of maintenance without lapses, move on to new goals
50
Q

Nutrient Density

A
  • measure of nutrients provided per calorie of food.

- provides needed nutrients with relatively few calories

Nutrition FN 170 (7 decks)

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