Chapter 1 Flashcards
functional foods
foods that contain bioactive components that provide health benefits beyond their nutrient contributions
energy
capacity to do work. Energy in food is chemical energy. Body can convert this chemical energy to mechanical, electrical or heat energy
nutrients
chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance & repair of body’s tissues. Nutrients may also reduce the risks of some diseases.
Six classes of nutrients
- carbohydrates
- lipids (fats)
- proteins
- vitamins
- minerals
- water
simplest nutrients
- minerals - each one is a chemical element (already in its simplest form)
- water
Are both inorganic
organic nutrients
All contain carbon
- carbohydrates
- proteins
- lipids (fats)
- vitamins
essential nutrients
- ones that food must supply
- needed from outside the body
energy-yielding nutrients
nutrients that break down to yield energy the body can use:
carbohydrates
fat
protein
calories
energy released from carbohydrates, fats and proteins
energy density
measure of the energy a food provides relative to the weight of the food (kcal/gram)
high density helps w/weight gan
low density helps w/weight loss
vitamins
13 vitamins
- organic, essential nutrients required in small amounts by the body for health
- facilitate the release of energy from carbohydrates, fat & proteins
minerals
- Only 16 are known to be essential in human nutrition
- inorganic elements.
- Some minerals are essential nutrients required in small amounts by the body for health
macronutrients
- provide kcal (energy)
- carbohydrate = 4 kcal/g
- protein = 4 kcal/g
- fat = 9 kcal/g
micronutrients
aid in the conversion of macronutrients into energy
- vitamins & minerals
components of scientific method
- observation & question
- hypothesis & prediction
- experiment
- results & interpretations
- hypothesis supported –> theory
OR - hypothesis not supported –> new observations & questions
DRI
Dietary Reference Intakes
Dietary Reference Intakes - 4 sets of standards that define: 1. Amounts of energy 2. Nutrients 3. Other dietary components 4. Physical activity That best support health.
Include:
- Estimated Avg Reqmts (EAR)
- Recommended Dietary Allowances (RDA)
- Adequate Intakes (AI)
- Tolerable Upper Intake Levels (US)
Estimated Average Requirement (EAR)
average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age & gender group
Recommended Dietary Allowance (RDA)
average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people;
- a goal for dietary intake by individuals
Adequate Intakes (AI)
- average daily amount of a nutrient that appears sufficient to maintain a specified criterion
- a value used as a guide for nutrient intake when an RDA cannot be determined
Tolerable Upper Intake Levels (UL)
the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverts health effects
Estimated Energy Requirements ( EER)
average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity
Acceptable Macronutrient Distribution Ranges (AMDR)
ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases
What are 4 types of health assessments used?
- historical info
- anthropometric measurement - measurement of physical characteristics
- physical examination
- lab test
What are the different types of scientific studies?
- epidemiological - research incidence, distribution & control of disease in a population. Include:
- cross sectional
- case-control
- cohort - experimental - test cause & effect relationships between variables. Include:
- laboratory based studies on animals or in test tubes
- human intervention (clinical) trials
Strengths & weaknesses of epidemiological studies
Strengths - can narrow down list of causes
- can raise questions to pursue thru other research
Weaknesses - cannot control for variables that may influence conclusions
- cannot prove cause & effect
Strength & weaknesses of experimental studies
Strengths - can control conditions (mostly)
- can rule out certain variables
- can apply some findings to human beings
Weaknesses - many findings cannot be applied to humans
- cannot apply results from test tubes or animals to humans
- cannot use certain treatments for clinical or ethical reasons
what are the acceptable macronutrient distribution ranges (AMDR)?
45-65% carbohydrates
20-35% fats
10-35% proteins
how does scientific method apply to nutrition studies?
researchers use the scientific method to study many things about nutrition, for example, whether a nutrient relieves symptoms or cures a disease.
components of the scientific method?
observe & question hypothesis & prediction experiment results & interpretation hypothesis is either supported or no supported
