chapter 1 Flashcards
1
Q
food contains
A
nutrients
1
Q
persons usual pattern of food choices
A
diet
2
Q
life-sustaining chemicals in food
A
nutrients
3
Q
nutrients are necessary for
A
proper body functioning
4
Q
people are not born with the ability to choose a
A
healthy lifestyle
5
Q
“healthy” lifestyle
A
a diet that supplies an appropriate mixture of nutrients
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
7
Q
health equality
A
same resources and opportunities to all people across a population
8
Q
health equity
A
be as healthy as possible, regardless of race, education, gender identity, sexual orientation, employment, neighborhood, presence of a disability
9
Q
SDOH
A
conditions in which we are both, grow, live, learn, work, worship, age
10
Q
poor eating habits contribute to several leading causes of death, including
A
heart disease
cancer
stroke
type 2 diabetes
11
Q
____ plus ____ may reduce your chances of developing serious chronic diseases
A
nutritious diet, regular exercise
12
Q
people who consume a healthy diet are more likely to have proper
A
immune responses to agents that cause infectious diseases
13
Q
people who consume a healthy diet are less likely to
A
die prematurely from all causes
14
Q
nutrition
A
scientific study on nutrients and how the body uses them
15
Q
chemistry
A
study of the composition and characteristics of matter and changes that can occur to it
16
Q
smallest living functional unit in an organism
A
cell
17
Q
total of all chemical processes that occur in living cells
A
metabolism
18
Q
six classes of nutrients
A
carbohydrates
lipids
proteins
vitamins
minerals
water
19
Q
most important nutrient
A
water
20
Q
carbohydrates major function
A
energy
21
Q
lipid major functions
A
energy
cellular development
physical growth and development
regulation of body processes
absorption of certain vitamins
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
23
Q
vitamins major functions
A
regulation of body processes
maintenance of immune function
production and maintenance of tissues
24
minerals major functions
regulation of body processes
formation of chemical messangers
structural and functional components
physical growth, maintenance, development
25
water major functions
maintenance of fluid balance
regulation of body temp
elimination of waste
transport of substances
participant in many chemical reactions
26
essential nutrient
must be supplied by food
27
if a nutrient is missing from the diet, ____ occurs
deficiency disease
28
when the missing nutrient is added to the diet
abnormal physiological changes are corrected
29
phytochemicals
substances found in plants that are not classified as nutrients but may be beneficial to human health
30
carotenoids
alpha-carotene, beta-carotene, leutin, lycopene, zeaxanthin
30
antioxidants
protect cells and their components from being damaged or destroyed
31
carotenoid foods
orange, red, yellow fruits and vegetables, egg yolk, liver
32
carotenoid function
antioxidant, reduce risk of macular degeneration
33
phenolics function
antioxidant, inhibit cancer growth, reduce risk of heart disease
34
quercetin is a type of
phenolic
35
catechin is a type of
phenolics
36
anthocyanin is a type of
phenolics
37
resveratrol is a type of
phenolic
38
isoflavonoid is a type of
phenolic
39
ligans are a type of
phenolic
40
ellagic acid is a type of
phenolic
41
quercetin food
apples, tea, red wine, onion, raspberries, cocoa
42
catechin food
tea, chocolate, plums, apples, berries, pecans
43
anthocyanin foods
red, blue, purple fruit and veggies
44
resveratrol foods
red wine, purple grapes, grape juice, dark chocolate
45
isoflavonoids foods
soybeans, legumes
46
ligans food
flaxseed, berries, whole grains, bran, nuts
47
ellagic acid foods
raspberries, strawberries, cranberries, walnuts, pomegranates
48
organosulfide function
antioxidant, improve immune system and reduce risk of HD
49
organosulfide types
isothiocyanate, indoles, allylic sulfur compound, allicin
50
organosulfide foods
garlic, onion, cruciferous vegetables--broccoli, cauliflower, cabbage, kale, wok chop, collard and mustard greens
51
alkaloid
caffeine, stimulant
52
alkaloid food
coffee, tea, koala nuts, cocoa
53
capsaicinoids
capsaicin, pain relief
54
capsaicinoids food
chili pepper
55
fructooligosaccharide foods
onion, banana, asparagus, wheat
56
fructooligosaccharide function
stimulate growth of beneficial bacteria in the intestinal tract
57
____ allows manufacturers to classify nutrient supplements and certain herbal products as ____
DSHEA, food
58
DSHEA defines a dietary supplement as a product that
contains a vitamin, mineral, herb or other plant, amino acid, dietary substance that supplements the diet by increasing total intake
59
lifestyle
a persons usual way of living, dietary practices, physical activity habits
60
risk factors
personal characteristics that increase chances of developing chronic disease
61
risk factors include
poor dietary practive
lack of physical activity
drug use
genetics, family history, age
environment
psychological
62
what food intake has decreased from 1970 to 2019
milk, red meat, eggs
63
what food intake has increased from 1970-2019
fruit, veggies
total grains
added sugar
chicken, turkey
cheese
fish, shellfish
peanuts/tree nuts
yogurt
64
people who lack health insurance are more likely to
skip routine medical care
higher risk of chronic disease
65
it is important to address health care inequities by
increasing access to health insurance and regular, high-quality medical care
66
healthy people 2030
improve the overall health of Americans
67
measure of food energy
kilocalorie or Calorie
68
a kilocalorie is the
heat energy needed to raise the temp of 1000g (1L) of water by 1 degree celsius
69
1kilocalorie=____=____
Calorie, 1000 calories
70
calories
energy source for the body
71
kcal in carbohydrate
4
72
kcal in protein
4
73
kcal in fat
9
74
kcal in fat
9
75
macronutrients
classes of nutrients that provide energy and are needed by the body in relatively large amounts
76
3 macronutrients
carb, protein, fat
77
micronutrients
needed by the body in relatively small amounts, do not supply energy
78
2 micronutrients
vitamins, minerals
79
most naturally occurring foods are
mixtures of nutrients
80
main nutrient
water
81
foods contribute varying amounts of
carb, protein, fat, vitamins, minerals
82
____ can help ensure the nutritional adequacy of a diet
variety
83
no natural food is
perfect
84
"perfect" food
contains all nutrients in amounts needed by the body
85
choosing a variety of foods from each food group can
ensure the nutritional adequacy of a diet
86
all food has
nutritional value
87
empty calories
energy supplied by unhealthy solid fats, added sugar, and/or alcohol
88
nutrient dense
food or beverage that contains more key beneficial nutrients in relation to its total calories
89
nutrient dense foods have
little or no solid fats, added sugar, refined starch, sodium
90
key beneficial nutrients
protein, fiber, vitamins A, C, E, calcium, iron, potassium, magnesium
91
energy density
energy value of a food in relation to the foods weight
92
in general ____ foods are energy dense
high fat
93
foods with ____ are not usually energy dense
high water content
94
some foods are both nutrient dense and energy dense
nuts, nut butters, seeds, avocados
95
enjoy eating all foods in
moderation
96
moderation
obtaining adequate amounts of nutrients while balancing caloric intake with caloric expenditure
97
for each nutrient there is a range of
safe intake
98
physiological dose
amount of a nutrient that is within the range of safe intake and enables the body to function optimally
99
megadose
amount of a vitamin or mineral that greatly exceeds the recommended amount
100
___ is not always better in relation to optimal nutrition
more
101
above UL
toxic
102
below UL
deficient
103
the best source of nutrients and phytochemical
food
104
most natural, reliable, and economical way to ensure a healthy diet
eat a variety of "whole" and minimally processed foods
105
processing (refinement) often removes
nutrients and other beneficial food components
106
______ should not be considered substitutes for nutrient dense foods
dietary supplements
107
there is no scientific definition for the term ____ to describe a dietary supplement to particular food
superfood
108
no dietary supplement contains
every substance needed for good health
109
by using food guides you can
individualize your diet so that it is nutritionally adequate and suits your likes and dislikes, budget, lifestyle
110
medical nutrition therapies
special diets designed to meet needs of people with chronic illness
111
___ is only one aspect of life that influences health
diet
112
functional foods are made to
boost nutrient intakes, reduce risk of disease, help manage specific health problems
113
malnutrition
state of health that occurs when the body is improperly nourished
114
malnutrition can result from
inadequate or excessive amounts of nutrients
115
over nutrition results from
long term excesses of energy or nutrient intake
116
over nutrition often characterized by
obesity
117
a person can consume excess energy intake but be
undernourished
118
nutrition is a ___ science
dynamic
119
chronic undernutrition
when a persons long term energy and nutrient intakes are insufficient
120
worldwide, ____ people are chronically undernourished
800 million
121
factors that contribute to chronic undernutrition
parasite
depleted farmland
culture
lack of sanitary water
food distribution
war
disease
overpopulation
122
undernutrition during pregnancy
difficult labor, excessive bleeding, death
babies born premature, low-birth weight
123
undernutrition during infancy
breastfed babies may receive inadequate nutrition from milk if mom is undernourished
diluting formula reduces nutritional value
124
undernutrition during preschool years
delayed physical growth and development
blindness
impaired intellectual development
stunting and wasting
premature death
125
high risk groups of undernutrition in the US
low income
anorexia
alcohol/drug addiction
hospitalized, long term care
chronic medical conditions
126
food security
individuals or families concerned about running out of food or not having enough money to buy more food
127
___% of households experience food insecurity
10.5
128
major federally subsidized food programs
SNAP
commodity distribution
WIC
child nutrition
older Americans act nutrition
food distribution act
129
major goal of the UN is to
reduce hunger and eliminate all forms of malnutrition
130
double burden of malnutrition
undernutrition: stunting, wasting, lacking vitamins and minerals
overnutrition: overweight, obesity, HD, diabetes
131
biotechnology
the use of living things, plants, animals, microbes to manufacture new products
132
bioengineering
scientific techniques that alter an organisms hereditary material
133
crops can be altered to
improve flavor, resist pests, increase yields, improve immunity to plant disease, enhance nutritional qualities
134
bioengineered foods must have
approved label
135
current system of food production relies primarily on
conventional agricultural methods
136
sustainable agriculture involves
farming methods that meet the demand for more food without depleting natural resources or harming the environment
137
recommendations to increase agricultural sustainability
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
true or false: there are four classes of nutrients: proteins, lipids, sugars, vitamins
false
139
Proteins are the most essential class of nutrients. True or false?
false
140
All nutrients must be supplied by the diet because they cannot be made by the body. True or false?
false
141
Vitamins are a source of energy. True or false?
false
142
Milk, avocados, blueberries are examples of “perfect foods” that contain all nutrients. True or false?
false
