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