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Nutrition Basics > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

Define nutrition

A

the food people eat and how their bodies use it

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2
Q

What is nutrition science?

A

the area of science that governs what our bodies need for all areas of life

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3
Q

What does it mean to be engaged in health promotion?

A

being actively involved in activities that promote health and well being individuallly and in the community

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4
Q

What is dietetics?

A

the profession responsible for promoting human health and preventing disease by managing the diet with the use of food

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5
Q

What is a registered dietician nutritionist?

A

a certified professional with appropriate academic credentials who works with clients on nutrition

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6
Q

How is health defined?

A

the absence of disease
a state of optimal physical, mental, and social well being

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7
Q

What types of signs do health professionals review to assess signs of good nutrition?

A

condition of the physical body
weight and body composition
blood panels

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8
Q

Explain what an essential nutrient is

A

a substance that must be obtained from food because the body cannot make it by itself

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9
Q

Explain what a non essential nutrient is

A

a substance the body can make due to the presence of other nutrients

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10
Q

Explain what an energy-yielding nutrient is. Name them.

A

a nutrient that supplies energy for the body.

carbohydrates, fats, and proteins

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11
Q

Explain what a non-energy-yielding nutrient is. Name them.

A

a substance that does not break down for energy but is still something the body needs.

Vitamins, Minerals, Water

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12
Q

What are the 6 essential nutrients in human nutrition?

A

carbohydrates
fats
proteins
vitamins
minerals
water

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13
Q

What three basic functions must nutrients do to sustain life?

A

provide energy
build tissue
regulate metabolic processes

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14
Q

Define metabolism

A

The sum of all body processes for maintaining life

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15
Q

Explain the concept of nutrient interaction

A

All nutrients work together in the body, never alone.

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16
Q

What is the unit used to measure human energy?

A

kilocalories

17
Q

What is the body’s primary and preferred source for energy?

A

carbohydrates

18
Q

What is the body’s secondary form of energy?

A

fats

19
Q

What is the body’s primary purpose for protein?

A

building tissue

20
Q

What are the building blocks of protein?

A

amino acids

21
Q

Besides protein, what other nutrients are used for building and maintaining tissue?

A

vitmains
minerals
fatty acids

22
Q

What are two forms of malnutrition?

A

overnutrition
undernutrition

23
Q

What is a condition resulting from improper or insufficient diet?

A

malnutrition

24
Q

Define undernutrition

A

when someone does not have enough nutrient intake for life sustaining activities

25
Q

Define overnutrition

A

can be excess caloric intake resulting in obesity

vitamin or mineral toxicity can occur in people overusing dietary supplements

26
Q

What is Dietary Reference Intakes (DRIs)

A

a standard that defines what level of nutrients are recommended to meet nutrition needs for each sex and age group

27
Q

What is the Recommended Dietary Allowance (RDAs)

A

average nutrition intake levels that are stated to be sufficient to meet nutrition needs for most people in a deomographic group

28
Q

What four factors are used in determining the Dietary Reference Intakes (DRIs)

A

Estimated Average Requirement (EAR)
Recommended Dietary Allowance (RDAs)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)

29
Q

Explain the Estimated Average Requirement (EAR) category in DRIs

A

the average dietary requirement of a nutritient for a specific population group

30
Q

Explain the Recommended Dietary Allowance (RDAs) category in the DRIs

A

designed for optimal nutrient intake
is only established when there’s enough evidence to support it
it is set two standard deviations above EAR to meet the needs of most all people

31
Q

Explain the Adequate Intake (AIs) category in the DRIs

A

the guide when insufficient evidence is available to establish an RDA

32
Q

Explain the Tolerable Upper Limit (UL) category in the DRIs

A

this is the upper limit of a nutrient an person should consume before could become a health risk

33
Q

What is My Plate?

A

a visual tool of the five food groups - grains, vegetables, fruits, dairy, and protein - arrange don a plate to show proper portions

34
Q

What is the Dietary Guidelines for Americans?

A

a publication that is updated every five years with current nutrition standards

35
Q

What can adipocytes (fat cells) do?

A

store fat for long term

Nutrition Basics (7 decks)

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