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IPHS nutrition > chapter 1 > Flashcards

chapter 1 Flashcards

1
Q

food contains

A

nutrients

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1
Q

persons usual pattern of food choices

A

diet

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2
Q

life-sustaining chemicals in food

A

nutrients

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3
Q

nutrients are necessary for

A

proper body functioning

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4
Q

people are not born with the ability to choose a

A

healthy lifestyle

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5
Q

“healthy” lifestyle

A

a diet that supplies an appropriate mixture of nutrients

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6
Q

what can influence eating practices

A

Family, childhood, peers, ethnicity, education, occupation, income, rural vs urban, food composition/convienence/availability, flavor, texture, appearance, religion, nutritional belief, health beliefs, current health status, habits, adveritising, media, mood

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7
Q

health equality

A

same resources and opportunities to all people across a population

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8
Q

health equity

A

be as healthy as possible, regardless of race, education, gender identity, sexual orientation, employment, neighborhood, presence of a disability

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9
Q

SDOH

A

conditions in which we are both, grow, live, learn, work, worship, age

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10
Q

poor eating habits contribute to several leading causes of death, including

A

heart disease
cancer
stroke
type 2 diabetes

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11
Q

____ plus ____ may reduce your chances of developing serious chronic diseases

A

nutritious diet, regular exercise

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12
Q

people who consume a healthy diet are more likely to have proper

A

immune responses to agents that cause infectious diseases

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13
Q

people who consume a healthy diet are less likely to

A

die prematurely from all causes

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14
Q

nutrition

A

scientific study on nutrients and how the body uses them

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15
Q

chemistry

A

study of the composition and characteristics of matter and changes that can occur to it

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16
Q

smallest living functional unit in an organism

A

cell

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17
Q

total of all chemical processes that occur in living cells

A

metabolism

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18
Q

six classes of nutrients

A

carbohydrates
lipids
proteins
vitamins
minerals
water

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19
Q

most important nutrient

A

water

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20
Q

carbohydrates major function

A

energy

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21
Q

lipid major functions

A

energy
cellular development
physical growth and development
regulation of body processes
absorption of certain vitamins

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22
Q

protein major functions

A

production of structural and functional components
cellular development
growth, maintenance
regulate body processes
transportation of nutrients
immune function
fluid balance
energy

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23
Q

vitamins major functions

A

regulation of body processes
maintenance of immune function
production and maintenance of tissues

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24
Q

minerals major functions

A

regulation of body processes
formation of chemical messangers
structural and functional components
physical growth, maintenance, development

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25
Q

water major functions

A

maintenance of fluid balance
regulation of body temp
elimination of waste
transport of substances
participant in many chemical reactions

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26
Q

essential nutrient

A

must be supplied by food

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27
Q

if a nutrient is missing from the diet, ____ occurs

A

deficiency disease

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28
Q

when the missing nutrient is added to the diet

A

abnormal physiological changes are corrected

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29
Q

phytochemicals

A

substances found in plants that are not classified as nutrients but may be beneficial to human health

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30
Q

carotenoids

A

alpha-carotene, beta-carotene, leutin, lycopene, zeaxanthin

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30
Q

antioxidants

A

protect cells and their components from being damaged or destroyed

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31
Q

carotenoid foods

A

orange, red, yellow fruits and vegetables, egg yolk, liver

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32
Q

carotenoid function

A

antioxidant, reduce risk of macular degeneration

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33
Q

phenolics function

A

antioxidant, inhibit cancer growth, reduce risk of heart disease

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34
Q

quercetin is a type of

A

phenolic

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35
Q

catechin is a type of

A

phenolics

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36
Q

anthocyanin is a type of

A

phenolics

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37
Q

resveratrol is a type of

A

phenolic

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38
Q

isoflavonoid is a type of

A

phenolic

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39
Q

ligans are a type of

A

phenolic

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40
Q

ellagic acid is a type of

A

phenolic

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41
Q

quercetin food

A

apples, tea, red wine, onion, raspberries, cocoa

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42
Q

catechin food

A

tea, chocolate, plums, apples, berries, pecans

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43
Q

anthocyanin foods

A

red, blue, purple fruit and veggies

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44
Q

resveratrol foods

A

red wine, purple grapes, grape juice, dark chocolate

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45
Q

isoflavonoids foods

A

soybeans, legumes

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46
Q

ligans food

A

flaxseed, berries, whole grains, bran, nuts

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47
Q

ellagic acid foods

A

raspberries, strawberries, cranberries, walnuts, pomegranates

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48
Q

organosulfide function

A

antioxidant, improve immune system and reduce risk of HD

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49
Q

organosulfide types

A

isothiocyanate, indoles, allylic sulfur compound, allicin

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50
Q

organosulfide foods

A

garlic, onion, cruciferous vegetables–broccoli, cauliflower, cabbage, kale, wok chop, collard and mustard greens

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51
Q

alkaloid

A

caffeine, stimulant

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52
Q

alkaloid food

A

coffee, tea, koala nuts, cocoa

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53
Q

capsaicinoids

A

capsaicin, pain relief

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54
Q

capsaicinoids food

A

chili pepper

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55
Q

fructooligosaccharide foods

A

onion, banana, asparagus, wheat

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56
Q

fructooligosaccharide function

A

stimulate growth of beneficial bacteria in the intestinal tract

57
Q

____ allows manufacturers to classify nutrient supplements and certain herbal products as ____

A

DSHEA, food

58
Q

DSHEA defines a dietary supplement as a product that

A

contains a vitamin, mineral, herb or other plant, amino acid, dietary substance that supplements the diet by increasing total intake

59
Q

lifestyle

A

a persons usual way of living, dietary practices, physical activity habits

60
Q

risk factors

A

personal characteristics that increase chances of developing chronic disease

61
Q

risk factors include

A

poor dietary practive
lack of physical activity
drug use
genetics, family history, age
environment
psychological

62
Q

what food intake has decreased from 1970 to 2019

A

milk, red meat, eggs

63
Q

what food intake has increased from 1970-2019

A

fruit, veggies
total grains
added sugar
chicken, turkey
cheese
fish, shellfish
peanuts/tree nuts
yogurt

64
Q

people who lack health insurance are more likely to

A

skip routine medical care
higher risk of chronic disease

65
Q

it is important to address health care inequities by

A

increasing access to health insurance and regular, high-quality medical care

66
Q

healthy people 2030

A

improve the overall health of Americans

67
Q

measure of food energy

A

kilocalorie or Calorie

68
Q

a kilocalorie is the

A

heat energy needed to raise the temp of 1000g (1L) of water by 1 degree celsius

69
Q

1kilocalorie=____=____

A

Calorie, 1000 calories

70
Q

calories

A

energy source for the body

71
Q

kcal in carbohydrate

A

4

72
Q

kcal in protein

A

4

73
Q

kcal in fat

A

9

74
Q

kcal in fat

A

9

75
Q

macronutrients

A

classes of nutrients that provide energy and are needed by the body in relatively large amounts

76
Q

3 macronutrients

A

carb, protein, fat

77
Q

micronutrients

A

needed by the body in relatively small amounts, do not supply energy

78
Q

2 micronutrients

A

vitamins, minerals

79
Q

most naturally occurring foods are

A

mixtures of nutrients

80
Q

main nutrient

A

water

81
Q

foods contribute varying amounts of

A

carb, protein, fat, vitamins, minerals

82
Q

____ can help ensure the nutritional adequacy of a diet

A

variety

83
Q

no natural food is

A

perfect

84
Q

“perfect” food

A

contains all nutrients in amounts needed by the body

85
Q

choosing a variety of foods from each food group can

A

ensure the nutritional adequacy of a diet

86
Q

all food has

A

nutritional value

87
Q

empty calories

A

energy supplied by unhealthy solid fats, added sugar, and/or alcohol

88
Q

nutrient dense

A

food or beverage that contains more key beneficial nutrients in relation to its total calories

89
Q

nutrient dense foods have

A

little or no solid fats, added sugar, refined starch, sodium

90
Q

key beneficial nutrients

A

protein, fiber, vitamins A, C, E, calcium, iron, potassium, magnesium

91
Q

energy density

A

energy value of a food in relation to the foods weight

92
Q

in general ____ foods are energy dense

A

high fat

93
Q

foods with ____ are not usually energy dense

A

high water content

94
Q

some foods are both nutrient dense and energy dense

A

nuts, nut butters, seeds, avocados

95
Q

enjoy eating all foods in

A

moderation

96
Q

moderation

A

obtaining adequate amounts of nutrients while balancing caloric intake with caloric expenditure

97
Q

for each nutrient there is a range of

A

safe intake

98
Q

physiological dose

A

amount of a nutrient that is within the range of safe intake and enables the body to function optimally

99
Q

megadose

A

amount of a vitamin or mineral that greatly exceeds the recommended amount

100
Q

___ is not always better in relation to optimal nutrition

A

more

101
Q

above UL

A

toxic

102
Q

below UL

A

deficient

103
Q

the best source of nutrients and phytochemical

A

food

104
Q

most natural, reliable, and economical way to ensure a healthy diet

A

eat a variety of “whole” and minimally processed foods

105
Q

processing (refinement) often removes

A

nutrients and other beneficial food components

106
Q

______ should not be considered substitutes for nutrient dense foods

A

dietary supplements

107
Q

there is no scientific definition for the term ____ to describe a dietary supplement to particular food

A

superfood

108
Q

no dietary supplement contains

A

every substance needed for good health

109
Q

by using food guides you can

A

individualize your diet so that it is nutritionally adequate and suits your likes and dislikes, budget, lifestyle

110
Q

medical nutrition therapies

A

special diets designed to meet needs of people with chronic illness

111
Q

___ is only one aspect of life that influences health

A

diet

112
Q

functional foods are made to

A

boost nutrient intakes, reduce risk of disease, help manage specific health problems

113
Q

malnutrition

A

state of health that occurs when the body is improperly nourished

114
Q

malnutrition can result from

A

inadequate or excessive amounts of nutrients

115
Q

over nutrition results from

A

long term excesses of energy or nutrient intake

116
Q

over nutrition often characterized by

A

obesity

117
Q

a person can consume excess energy intake but be

A

undernourished

118
Q

nutrition is a ___ science

A

dynamic

119
Q

chronic undernutrition

A

when a persons long term energy and nutrient intakes are insufficient

120
Q

worldwide, ____ people are chronically undernourished

A

800 million

121
Q

factors that contribute to chronic undernutrition

A

parasite
depleted farmland
culture
lack of sanitary water
food distribution
war
disease
overpopulation

122
Q

undernutrition during pregnancy

A

difficult labor, excessive bleeding, death
babies born premature, low-birth weight

123
Q

undernutrition during infancy

A

breastfed babies may receive inadequate nutrition from milk if mom is undernourished
diluting formula reduces nutritional value

124
Q

undernutrition during preschool years

A

delayed physical growth and development
blindness
impaired intellectual development
stunting and wasting
premature death

125
Q

high risk groups of undernutrition in the US

A

low income
anorexia
alcohol/drug addiction
hospitalized, long term care
chronic medical conditions

126
Q

food security

A

individuals or families concerned about running out of food or not having enough money to buy more food

127
Q

___% of households experience food insecurity

A

10.5

128
Q

major federally subsidized food programs

A

SNAP
commodity distribution
WIC
child nutrition
older Americans act nutrition
food distribution act

129
Q

major goal of the UN is to

A

reduce hunger and eliminate all forms of malnutrition

130
Q

double burden of malnutrition

A

undernutrition: stunting, wasting, lacking vitamins and minerals
overnutrition: overweight, obesity, HD, diabetes

131
Q

biotechnology

A

the use of living things, plants, animals, microbes to manufacture new products

132
Q

bioengineering

A

scientific techniques that alter an organisms hereditary material

133
Q

crops can be altered to

A

improve flavor, resist pests, increase yields, improve immunity to plant disease, enhance nutritional qualities

134
Q

bioengineered foods must have

A

approved label

135
Q

current system of food production relies primarily on

A

conventional agricultural methods

136
Q

sustainable agriculture involves

A

farming methods that meet the demand for more food without depleting natural resources or harming the environment

137
Q

recommendations to increase agricultural sustainability

A

stop expanding agricultural activity
improve crop yield using biotechnology
rely more on non chemical methods
eat less meat
increase fish supply
reduce food waste

138
Q

true or false: there are four classes of nutrients: proteins, lipids, sugars, vitamins

A

false

139
Q

Proteins are the most essential class of nutrients. True or false?

A

false

140
Q

All nutrients must be supplied by the diet because they cannot be made by the body. True or false?

A

false

141
Q

Vitamins are a source of energy. True or false?

A

false

142
Q

Milk, avocados, blueberries are examples of “perfect foods” that contain all nutrients. True or false?

A

false

IPHS nutrition (10 decks)

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